THE WORLD OF GRANORO

An excellent yield

The quality of the raw materials and the special production process designed by Attilio Mastromauro give Granoro pasta the right degree of porosity, resulting in high water absorption during the cooking process.

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The quality of Granoro pasta also shows in the excellent yield when cooked.

The quality of the raw materials and the special production process designed by Attilio Mastromauro give Granoro pasta the right degree of porosity, resulting in high water absorption during the cooking process.

The quality of the raw materials and the special production process designed by Attilio Mastromauro give Granoro pasta the right degree of porosity, resulting in high water absorption during the cooking process.

This means that 100 g of uncooked Granoro pasta will yield 200 g – 250 g of cooked pasta, which will be compact, strong and elastic, just the way good quality pasta should be.