Morelli Pasta with Soya
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Product Description
The products of the ancient Morelli pasta production factory are unique, the secret being an ingredient that is not found in most common types of pasta, wheat germ, the heart of the grain itself and contains vitamin A, vitamin D, as well as vegetable protein. During the normal cereal grinding process, the wheat germ is removed from the semolina in order to reduce the perishability of the product, which means that the pasta factories are forced to process the flour without the wheat germ. But thanks to the methods used by the Morelli pasta factory in Tuscany, the wheat germ, that is always fresh, is re-incorporated into the semolina. For their Soya Pasta, they have combined soy flour with the durum wheat to produce a smoother flavor and texture than regular pasta. The soy flour is very finely ground and is very high in protein, twice that of wheat flour, and low in carbohydrates. This linguine pasta contains: durum wheat semolina, skimmed soya flour, and durum wheat germ. This is a tasty and healthy alternative to traditional pasta.
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