Like other great pasta makers who find themselves in their fifth generation, the Morellis extrude their pasta through bronze dies for a rough surface—a slower, more costly process—and slowly dry their pasta over a day or two to improve its texture and flavor. But they do at least one thing that's very different: they make pasta with the germ still mostly intact.
This is the pasta people ate before the Second World War. It’s all there was until the mills started refining the wheat more. To me, it's what whole wheat pasta should taste like. More flavorful but not over the top: darned delicious.
Tacconi—Ragged pieces of thick lasagna-style noodles
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