Not only are these folded linguine beautiful, the truffle, egg and wheat germ flour together create a delicate and well balanced flavor. The key to this pasta is keep your sauce simple and let the truffle flavor stand on its own.
Since 1860, Antico Pastificio Morelli has been producing regional Tuscan pastas and giving them their signature flavor and texture with the addition of wheat germ as an ingredient. Not only does it give them a rich taste and silky texture, it also provides an added nutritional boost. Rich flavor from the truffle mixed in with the pasta makes it ideal for meat or creamy mushroom sauces.