Attilio Mastromauro the descendant of an age-old family of pasta-making industrialists that has produced pasta since the early 20th centuryRead the story
PLENTY OF WATER allow a litre of water per 100 g of pasta for it to cook properly.
SALT TO WATER RATIO: to cook pasta properly, use the following proportions: 10 g of salt and 1 litre of water per 100 g of pasta.
COOK PASTA AL DENTE: tasting it to ensure it is just the way you like it, preferably observing the cooking times specified on the packet for each different pasta shape. There is no need to refresh the pasta in cold water once it has been drained, as the sudden change in temperature could damage the pasta.
DRAIN SWIFTLY: shake the colander to eliminate any excess water, then place the pasta into a large bowl and mix well with the sauce.
SERVE IMMEDIATELY: shake the colander to eliminate any excess water, then place the pasta into a large bowl and mix well with the sauce.
The quality of Granoro pasta is the result of passion, care and attention to detail throughout the entire production process, successfully combining 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 Mr Attilio and his family, Granoro pasta remains firm and elastic for many hours after cooking and the surface is never slimy.
Thanks to the carefully selected durum wheat semolina used in its production and the inherent characteristics of gluten, Granoro pasta is porous, allowing it to absorb water when cooking. It also has an excellent yield, because it doubles in volume when cooked, cooks perfectly because it cooks evenly from the outside and does not lose starch in the cooking water, which remains clear and free from residues.