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.
