Morelli anellini pasta is shaped in little hoops and is an excellent ingredient in broths and soups. You can also cook anellini pasta with rich tomato sauce and cheese, in a gooey oven-baked al forno recipe – or even just make your own pasta hoops on toast! The shape also works well in pasta salads with olives, basil and torn mozzarella.
Morelli pasta includes the nutrient-rich wheat germ, which is normally lost during traditional pasta making methods. The wheat germ is reincorporated into the semolina flour before being shaped and dried – giving the pasta extra flavour and texture. The family business has been making pasta since 1860 and still uses traditional techniques, including drying the pasta slowly over 36 hours.
Ingredients: Durum wheat semolina, water.
Allergy Advice: For allergens see ingredients listed in bold. Packed in a plant that handles eggs, fish, molluscs.
Storage: store in a cool, dry place,
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