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  • THE WORLD OF GRANORO
    THE PASTA FACTORY The history of the pasta factory Granoro today The Territory High-quality production QUALITY CERTIFICATIONS Selecting the raw materials and kneading The dies and the extrusion process Drying Gluten and starch The “right thickness and right cooking time” The dies used by Granoro are made to Attilio’s design An excellent yield How to recognise good quality pasta OUR WHEAT Communication Granoro on TV Granoro on the radio History Communication Communication Today Granoro on Eataly Points of sale
  • Products
    Formati Normali Long Pasta Short pasta Small pasta Formati Normali in 1 kg packs “DUE MINUTI” SPAGHETTI "due minuti" Range Gli Speciali Semola Bronze extruded Long Pasta Short pasta Small pasta Nests For baking I Freschi specalita Le Specialità di Attilio Bronze extruded Long Pasta Short pasta For baking Le Specialità di Attilio: Burnt Wheat Pasta All shapes Egg pasta Egg pasta nests Small pasta Sfoglia Antica All shapes Organic Range Semolina pasta produced from Organic Agriculture Organic whole wheat pasta Linea Rossa and Extra Virgin Olive Oil produced from organic agriculture Farro Senatore Cappelli Cuore Mio All shapes Dedicato Range Bronze extruded Pasta Extra Virgin Olive Oil Pulses Linea Rossa Gluten Free New Pasta Baked products Gnocchi (dumplings) The Rosso Cuoco range All shapes Condiments and Ready-Made Pasta Sauces Ready-Made Sauces Condiments Pulses Pulses in jars Canned pulses Couscous All shapes Linea Bianca and Cestino delle Delizie Linea Bianca Cestino delle Delizie Biscuits New Biscuits Granoro Box Sets Scatola 50° Anniversario FAQ: frequently asked questions Pasta Egg pasta Linea Bianca range Extra Virgin Olive Oil
  • Food Service
    How to cook pasta – advice for chefs Pasta Grandi Cuochi standard pasta shapes Grandi Cuochi special semolina pasta SEMOLINA PASTA PRODUCED FROM ORGANIC AGRICULTURE All Shapes
  • Recipe book
    Video recipes Video recipes with Quick Cooking pasta shapes Video recipes from our Food Bloggers Granoro in Cucina: Andy Luotto Granoro in Cucina: Andy Luotto and Marina Mastromauro Granoro in Cucina: Andy Luotto and the home cooks Show Cooking with the chef Antonella Ricci How to cook pasta Le videoricette di Valerio Braschi Granoro’s traditional recipes Recipes from Marina Mastromauro Granoro’s recipes Other recipes Rice recipes Couscous recipes Potato gnocchi and gnocchetti recipes Recipes from our Food Bloggers Le ricette degli chef stellati Chefs who have chosen Granoro Pasta Antonella Ricci Peppe Zullo Le ricette d'autore Valerio Braschi E-books Recipes from “Ripartiamo dalla pasta” 1st Edition 2012 2nd Edition 2013 Cuore Mio Recipes
  • Promotions
    Points collection
  • Press
    News and Events Press reviews Magazine
  • Gallery
    Granoro in the world THE SIGILLO D'ORO AWARDED TO CAV. ATTILIO MASTROMAURO
  • Granostalgia
    Cristiano Carriero Storie Marianna Colasanto Le Storie Alessandro Piemontese Le storie Manuela Vitulli Le storie Marco Napoletano Le Storie Michela De Matteis Le storie Fabio Fanelli Le storie Luisa Ruggiero Le storie Antonello Minoia Le storie Sara Buonsanti Storie Massimiliano Cavallo Le storie
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Granoro
  • THE WORLD OF GRANORO
    • THE PASTA FACTORY
      THE PASTA FACTORY
      • The history of the pasta factory
      • Granoro today
      • The Territory
      High-quality production
      High-quality production
      • QUALITY CERTIFICATIONS
      • Selecting the raw materials and kneading
      • The dies and the extrusion process
      • Drying
      • Gluten and starch
      • The “right thickness and right cooking time”
      • The dies used by Granoro are made to Attilio’s design
      • An excellent yield
      • How to recognise good quality pasta
      • OUR WHEAT
      Communication
      Communication
      • Granoro on TV
      • Granoro on the radio
      • History Communication
      • Communication Today
      Granoro on Eataly
      Granoro on Eataly
      • Points of sale
  • Products
    • Formati Normali
      Formati Normali
      • Long Pasta
      • Short pasta
      • Small pasta
      • Formati Normali in 1 kg packs
      “DUE MINUTI” SPAGHETTI
      “DUE MINUTI” SPAGHETTI
      • "due minuti" Range
      Gli Speciali Semola
      Gli Speciali Semola Bronze extruded
      • Long Pasta
      • Short pasta
      • Small pasta
      • Nests
      • For baking
      • I Freschi specalita
      Le Specialità di Attilio
      Le Specialità di Attilio Bronze extruded
      • Long Pasta
      • Short pasta
      • For baking
      Le Specialità di Attilio: Burnt Wheat Pasta
      Le Specialità di Attilio: Burnt Wheat Pasta
      • All shapes
      Egg pasta
      Egg pasta
      • Egg pasta nests
      • Small pasta
      Sfoglia Antica
      Sfoglia Antica
      • All shapes
      Organic Range
      Organic Range
      • Semolina pasta produced from Organic Agriculture
      • Organic whole wheat pasta
      • Linea Rossa and Extra Virgin Olive Oil produced from organic agriculture
      • Farro
      • Senatore Cappelli
      Cuore Mio
      Cuore Mio
      • All shapes
      Dedicato Range
      Dedicato Range Bronze extruded
      • Pasta
      • Extra Virgin Olive Oil
      • Pulses
      • Linea Rossa
      Gluten Free
      Gluten Free New
      • Pasta
      • Baked products
      • Gnocchi (dumplings)
      The Rosso Cuoco range
      The Rosso Cuoco range
      • All shapes
      Condiments and Ready-Made Pasta Sauces
      Condiments and Ready-Made Pasta Sauces
      • Ready-Made Sauces
      • Condiments
      Pulses
      Pulses
      • Pulses in jars
      • Canned pulses
      Couscous
      Couscous
      • All shapes
      Linea Bianca and Cestino delle Delizie
      Linea Bianca and Cestino delle Delizie
      • Linea Bianca
      • Cestino delle Delizie
      Biscuits
      Biscuits New
      • Biscuits
      Granoro Box Sets
      Granoro Box Sets
      Scatola 50° Anniversario
      Scatola 50° Anniversario
      FAQ: frequently asked questions
      FAQ: frequently asked questions
      • Pasta
      • Egg pasta
      • Linea Bianca range
      • Extra Virgin Olive Oil
  • Food Service
    • How to cook pasta – advice for chefs
      How to cook pasta – advice for chefs
      Pasta
      Pasta
      • Grandi Cuochi standard pasta shapes
      • Grandi Cuochi special semolina pasta
      • SEMOLINA PASTA PRODUCED FROM ORGANIC AGRICULTURE
      All Shapes
      All Shapes
  • Recipe book
    • Video recipes
      Video recipes
      • Video recipes with Quick Cooking pasta shapes
      • Video recipes from our Food Bloggers
      • Granoro in Cucina: Andy Luotto
      • Granoro in Cucina: Andy Luotto and Marina Mastromauro
      • Granoro in Cucina: Andy Luotto and the home cooks
      • Show Cooking with the chef Antonella Ricci
      • How to cook pasta
      • Le videoricette di Valerio Braschi
      Granoro’s traditional recipes
      Granoro’s traditional recipes
      • Recipes from Marina Mastromauro
      • Granoro’s recipes
      Other recipes
      Other recipes
      • Rice recipes
      • Couscous recipes
      • Potato gnocchi and gnocchetti recipes
      • Recipes from our Food Bloggers
      • Le ricette degli chef stellati
      Chefs who have chosen Granoro Pasta
      Chefs who have chosen Granoro Pasta
      • Antonella Ricci
      • Peppe Zullo
      Le ricette d'autore
      Le ricette d'autore
      • Valerio Braschi
      E-books
      E-books
      Recipes from “Ripartiamo dalla pasta”
      Recipes from “Ripartiamo dalla pasta”
      • 1st Edition 2012
      • 2nd Edition 2013
      Cuore Mio Recipes
      Cuore Mio Recipes
  • Promotions
    • Points collection
      Points collection
  • Press
    • News and Events
      News and Events
      Press reviews
      Press reviews
      Magazine
      Magazine
  • Gallery
    • Granoro in the world
      Granoro in the world
      THE SIGILLO D'ORO AWARDED TO CAV. ATTILIO MASTROMAURO
      THE SIGILLO D'ORO AWARDED TO CAV. ATTILIO MASTROMAURO
  • Granostalgia
    • Cristiano Carriero
      Cristiano Carriero
      • Storie
      Marianna Colasanto
      Marianna Colasanto
      • Le Storie
      Alessandro Piemontese
      Alessandro Piemontese
      • Le storie
      Manuela Vitulli
      Manuela Vitulli
      • Le storie
      Marco Napoletano
      Marco Napoletano
      • Le Storie
      Michela De Matteis
      Michela De Matteis
      • Le storie
      Fabio Fanelli
      Fabio Fanelli
      • Le storie
      Luisa Ruggiero
      Luisa Ruggiero
      • Le storie
      Antonello Minoia
      Antonello Minoia
      • Le storie
      Sara Buonsanti
      Sara Buonsanti
      • Storie
      Massimiliano Cavallo
      Massimiliano Cavallo
      • Le storie

Recipe book

Couscous recipes

Home Recipe book Other recipes Couscous recipes
Video recipes
  • Video recipes with Quick Cooking pasta shapes
  • Video recipes from our Food Bloggers
  • Granoro in Cucina: Andy Luotto
  • Granoro in Cucina: Andy Luotto and Marina Mastromauro
  • Granoro in Cucina: Andy Luotto and the home cooks
  • Show Cooking with the chef Antonella Ricci
  • How to cook pasta
  • Le videoricette di Valerio Braschi
Granoro’s traditional recipes
  • Recipes from Marina Mastromauro
  • Granoro’s recipes
Other recipes
  • Rice recipes
  • Couscous recipes
  • Potato gnocchi and gnocchetti recipes
  • Recipes from our Food Bloggers
  • Le ricette degli chef stellati
Chefs who have chosen Granoro Pasta
  • Antonella Ricci
  • Peppe Zullo
Le ricette d'autore
  • Valerio Braschi
E-books
Recipes from “Ripartiamo dalla pasta”
  • 1st Edition 2012
  • 2nd Edition 2013
Cuore Mio Recipes

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