The whole range of products of the

“Grandi Cuochi” Line

Tips for the Chef

Granoro offers support for chefs by writing on each package intended for Foodservice a chart with the cooking times of each pasta format and recommendations for the various methods of cooking. It is important to abide by the cooking time indicated for each format because each company chooses different thicknesses for its formats and therefore, there will be different cooking times. Besides abiding by the cooking times recommended by the company, it is also important to taste the pasta while it’s cooking, because only in this way is it possible to cook the product adequately, enhancing its flavour, aroma and colour. When choosing a format, especially when comparing different manufacturers, it is important to evaluate thicknesses and diameters because the same formats do not always correspond to the same names.

FIVE GOLDEN RULES FOR EXPRESS COOKING

Cooking pasta well is an art that can be learnt in a few steps and by using some simple strategems.

In this way, you only need a few minutes to be able to bring a perfect and tasty first course to the table.

Just follow the 5 simple tips for perfect cooking

A LOT OF WATER

In order for pasta to cook well it needs to be in a lot of water. Pour the pasta into abundant salted boiling water: every 100 grams of pasta requires 1 litre of water.

1

THE DOSE OF SALT AND WATER

When cooking pasta abide by the following proportions: for every 100 grams of pasta, 7-10 grams of salt for every litre of water.

2

“AL DENTE” COOKING

Preferably abide by the cooking times indicated on the packages for each format or, depending on your personal taste, simply taste it to check the degree of cooking.

3

DRAIN QUICKLY

Remove the water by shaking the colander, and season the pasta to your liking

4

ON THE TABLE IMMEDIATELY

Pasta is excellent when eaten while still “steaming”.

5

3 kg “Granoro Grandi Cuochi” long pasta

Lingue di passero n.3

9

Spaghetti Vermicelloni n.12

9

Spaghetti Vermicelli n.13

7

Spaghetti Ristoranti n.14

5

3 kg “Granoro Grandi Cuochi” short pasta

Rigatoni N.17

14

Mezzi Rigatoni N.18

14

Canneroni n.21

8

Elicoidali n.23

9

Sedanini n.24

10

Penne Rigate n.26

9

Penne Rigate n.26

8

Mezze Penne Rigate n.106

9

Gomiti n.41

9

Spirali Grandi n.100

12

Conchiglie Rigate n.105

12

3 kg “Granoro Grandi Cuochi” small pasta

A pasta obtained from the selection of the best durum wheat grown exclusively in Puglia, an area rich in history and traditions.

Fagiolini Rigati n.50

7

Ditali Rigati n.59

8

Ditalini Rigati n.60

10

Seme Cicoria n.70

8

Peperina n.72

8

Stelline n.74

8

3 kg “Granoro Grandi Cuochi” special formats

Gnocchetti Sardi n.51

8

Farfalle n.198

9

Casareccia n.88

8

Orecchiette Strascinati n.92

12

3 kg Granoro Organic Formats

Fusilli n.100

11

Farfalle n.198

9

Elicoidali n.23

8

Sedanini n.174

8

Penne Rigate n.26

8

Mezze Penne Rigate n.106

8

Gnocchetti Sardi n.51

8

Ditalini Rigati n.60

8

Pasta Granoro

BRING GRANORO PRODUCTS TO YOUR TABLE

Find out about all the products of the Granoro lines: for you we have a wide variety of pasta, oil, ready-made sauces, legumes and flours to satisfy your every need in the kitchen.