The quality of Granoro pasta is guaranteed by the quality of the raw
materials and the production skills of the Mastromauro family.
Granoro pasta, produced using carefully selected semolina, contains a
high amount of protein, in particular gluten, a viscoelastic compound
with a reticular structure, obtained from the combination of two protein
fractions, gliadins and glutenins.
Gluten possesses the ability to capture granules of starch, a complex
sugar that is very important in helping the brain and the body’s muscles
to function well and is found in durum wheat semolina. It is a source
of energy for our organism and is metabolised slowly, making pasta an
ideal food even for diabetics.
That is why the production process for Granoro pasta is carefully
designed to ensure that the gluten remains intact and is not damaged
during the stage when the semolina is mixed with water.
The result is a high-quality pasta, strong and elastic, easily
digestible and not coated with a sticky film. It does not form a mass in
the plate once cooked, retains good consistency and stays separate in
the plate, even many minutes after it has been cooked, preserving its
unmistakable smell, colour and taste.