The true quality of pasta can be tested by cooking smooth pasta shapes!
Grooved shapes were in fact a solution discovered by die makers in the 1950s. The grooves prevented the pasta pieces from sticking together during the drying process.
True craftsmanship in the art of pasta making can be seen in the production of smooth shapes that do not stick together, that remain separate from each other when served and are not coated in a sticky film after cooking. Good quality pasta binds well with sauce because of its porosity, not because of the grooves or the starchy film (known as stickiness) coating the surface.
The tomato is chopped and blanched to inactivate the enzymes and prevent product deterioration, after which it is processed in straining machines, which remove the seeds and skins. The result is creamy, smooth, strained tomatoes with an extremely low water content (density equal to 8°-9° Degrees Brix) and a naturally high sugar content. High-temperature heat treatments are not used during the production process. This helps preserve the smell and flavour of fresh tomatoes, resulting in an authentic product with a homemade taste (the proof is in the labels of our Passata).
Granoro Passata is packaged in 690 g glass jars, the perfect size for the average consumption of a family of four. Once opened, the product can be kept in the fridge for a few days.