Granoro’s egg pasta range combines the characteristics of the best durum wheat semolina with fresh, Class A, shelled and pasteurised eggs produced by hens from Italian poultry farms, carefully selected by Granoro, which are fed on a vegetarian diet.
We use Class A eggs because they are fresh, untreated and unrefrigerated eggs.
Granoro egg pasta shapes are made from thin sheets of pasta and have very short cooking times, just like homemade egg pasta.
The thickness of the sheets used to make the pasta shapes is essential in ensuring that the pasta cooks in just a few minutes: overcooked egg not only becomes more difficult to digest, it also loses its nutritional properties. Granoro egg pasta shapes are available in 500 g and 250 g packs (the latter size only for the small pasta shapes).