Morelli is the specialist since 1860 of the pasta with wheat germ. They susprise us once more with these cocoa flavoured pasta. They will be perfect with your game in sauce dishes.

Cooking time: 9-10 minutes

They can make an original meal by themselves if you cook them as follows:

Quantities for 4 persons:

• 250g cocoa pasta
• 100 g Speck (Italian ham)
• 50 g walnut kernels
• 200 g creme fraiche
• 50 g butter
• Salt, pepper and nutmeg to taste

1. Dice the speck (Tyrol smoked ham) and gently brown about half of it for 2-3 minutes over a low heat in a pan with butter together with the walnut kernels.
2. Then add the cream, and the salt and season with pepper and nutmeg to taste and cook for a further 2 minutes over a low heat.
3. Cook the pasta in a pan full of wall, drain when cooked and place in the pan, stir gently and add the remaining speck, stir again and add a little of the pasta cooking water if necessary to moisten it and serve.

This recipe was invented by the restaurant Club Eno "Il Cavatappi" -  Pontedera (Pisa)

Composition : durum wheat semaolina (85,62%), cocoa powder (9,25%), wheat germ (3,42%), sugar (1,71%)

Producer : Morelli - Antico pastificio toscano

Origin : San Romano (Pisa), Toscane (Italy)

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