Terre Bormane Straccetti. This very special pasta is produced by supplementing bran flour with wheat germ, namely the embryo of the wheat kernel, which is very tasty and nutritious. When the kernel is milled, the germ is usually removed to ensure better preservation of flour. Conversely, as in this product, wheat germ is added back to the flour using special craft techniques and immediately processed when still fresh. When the pasta is cooking, it exudes a pleasant fresh smell of wheat and the boiling water acquires a green colour, due to the presence of fresh wheat germ. The handmade pasta is allowed to dry slowly at a cool temperature never exceeding 40°C.