From ANTICO PASTIFICIO MORELLI since 1860 San Romano (Pisa) Italy.  

Pasta Morelli is considered to be of the highest quality not only because it contains wheat germ, but also because it is made with the best durum wheat semolina, which is processed according to craft technique. The machines to press the mixture slowly. After a writing hand on the frames, the drying occurs in cells where the pasta remains for 36 hours at dry out at low temperature (max 45 ° / 50 ° C). This will maintain all the nutritional properties of the product. The result is truly wholesome pasta, with a wonderfully rich flavour and full consistency.

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Product expiry date 17/10/15