Granoro Pasta

Granoro Pasta originated in 1967 when Attillo Mastromauro decided it was time to establish his own pasta factory. Attillo was the descendent of an old-age pasta-making family. From 1967 to today, the quality, safety, nutritional characteristics, and sustainability of products are the fundamental principles that guide Granoro's business. Thanks to the selected durum wheat semolina and the peculiarity of gluten, Granoro is a quality, porous pasta that absorbs water during cooking, has an excellent yield, in fact, it doubles its volume once cooked, cooks evenly, from the outside to the inside, and does not disperse the starch in the cooking water.