Tagliatelle with Eggs and Wheat Germ

Produced with Tuscan durum wheat semolina, processed using artisan methods, bronze-drawn and dried at a low temperature.
They distinguish themselves for the presence of the Wheat Germ, the heart of the Wheat Grain, that it’s restored to the flour by the Pastificio Morelli, because it processes it immediately, when still fresh, through the use of the artisanal techniques.
This pasta has an excellent consistency and is perfect served with meat-based sauces and mushrooms. It’s okay to mix them with the Mushroom Tagliatelle, having the same cooking time (8 minutes), to create a more colourful and rich in flavour plate!