The Morelli family have been making pasta since 1860 and during that time they have got pretty good at it.  Today the business is run by the fifth generation, siblings Lucia, Antonio and Marco.   They insist on only using the best durum wheat flour (semolina) and the pasta is still produced using traditional techniques, drying the pasta gently for over 36 hours - many commercial producers dry their pasta in a matter of minutes.   However what makes this pasta unique is the presence of wheat germ, which is found inside the wheat grain and is a powerhouse of vitamins, proteins and oils. Wheat germ is usually removed before grinding as its presence in the flour would cause it to spoil within a few days however the clever people at Morelli had the inspired idea of adding the wheat germ back to the flour before the final pasta-making process - final result - a truly wholesome pasta, with a wonderfully rich flavour and full consistency. 

Another classic, Pici is a delicious cut of pasta similar to spaghetti but it is made in much longer strands that are twisted into neat little coils before drying.  A specialty of Tuscany, this pasta should be dressed with a meat sauce.