The characteristics of Granoro Pasta are its aroma, the right degree of thickness, the intense yellow colour, the delicate taste, the elasticity and consistency after cooking (even after many hours).
These are the characteristics of fine pasta that can be summarised in the concept of “pasta al dente“.
Granoro is a high-quality pasta thanks to the careful selection of durum wheat semolina (obtained exclusively only from the heart of the wheat grain), from the careful checks carried out during all stages of production, from the pasta-making methods that the Mastromauro family has a profound knowledge of.
In addition, it cooks evenly and after cooking it is “al dente”, remaining compact and firm even after being left on the plate for many hours.
The long cooking time is not a sign of quality, but is determined by a greater thickness of the pasta.
The very “thick” pasta is cooked on the outside and partially uncooked on the inside, giving the false impression of being al dente.