Granoro Dedicato Integrale
Granoro Dedicato wholegrain dry pasta from whole durum wheat semolina grown in Apulia, rough-extruded and slowly dried.
Granoro Dedicato Integrale is the wholegrain dry pasta in Granoro's Dedicato series. It is made from whole durum wheat semolina grown only in Apulia. According to the maker, the grain is first cleaned with stone cylinders and then slowly milled whole, so bran, germ and endosperm stay in their natural proportions. The whole wheat flour here is therefore the entire kernel, not white semolina with added bran.
The dough is pressed through a rough die and dried slowly at low temperature. The site gives about 7 g of fibre per 100 g and a protein level of 14%.
The range has 8 formats, including casarecce no. 88, ditalini rigati no. 60, elicoidali no. 261, farfalle no. 255 and fusilli no. 260. It suits people who want pasta with more fibre while keeping to a single, known wheat-growing area. Like other dry durum wheat pasta it works well with vegetable and pulse sauces, and the rough surface holds sauce well.
Facts
| Raw material | Whole durum wheat semolina (100% Apulian), water |
|---|---|
| Main use | Wholegrain pasta, about 7 g fibre per 100 g |
What it includes
- Granoro Dedicato Casarecce Integrale n.88
- Granoro Dedicato Ditalini Rigati Integrale n.60
- Granoro Dedicato Elicoidali Integrale n.261
- Granoro Dedicato Farfalle Integrale n.255
- Granoro Dedicato Fusilli Integrale n.260
- Granoro Dedicato Gnocchetti Rigati Integrale n.51
- Granoro Dedicato Spaghettoni Integrale n.110
- Granoro Dedicato Strascinati Integrale n.92
How it connects to Pasta
Granoro Dedicato Integrale → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Whole wheat flour, 🌾 Durum wheat
- Part of
- 🏭 Granoro, Dry durum wheat pasta
- Similar and different
- Casarecce, Ditalini, Farfalle, Fusilli
Frequently asked questions
How much fibre is in Granoro Dedicato Integrale?
According to the maker, about 7 g per 100 g of dry pasta; protein is 14%.
How is it made?
Apulian durum wheat is cleaned with stone cylinders and milled whole; the dough goes through a rough die and is dried slowly at low temperature.
What to read next
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- Ditalini — Tiny dry pasta tubes (“thimbles”) made from durum wheat semolina, smooth or ridged, used mainly in soups.
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