The high quality of Granoro pasta is the result of passion, care and the attention paid throughout the entire production process, which successfully combines the ancient tradition of pasta making with modern production technology.
The result is high-quality Italian pasta that has an intense colour and smell, typical of sun-kissed durum wheat, the “right thickness” and a balanced and uniform cooking time.
Thanks to the careful selection of fine semolina with a high protein content and the production skills of Attilio and his family, Granoro pasta remains elastic and with a good consistency for many hours after cooking and the surface is never coated with a starchy film.
The high quality of Granoro pasta derives from the careful selection of durum wheat semolina, good quality gluten and production expertise, in particular during the kneading and drying stages. The quality of Granoro pasta can be seen in the way it doubles in volume when cooked, as the surface of every piece of pasta has a distinctive porosity allowing it to absorb water during the cooking process. It also cooks perfectly because it cooks evenly from the outside in and doesn’t lose starch in the cooking water, which is left clear and free of residues.