Granoro Elicoidali Bio Integrale n.23
Granoro Elicoidali Bio Integrale n.23: short ridged tube-shaped dry pasta by Granoro (Granoro Bio Integrale range, No. 23); ingredients: organic wholegrain durum wheat semolina from Italian wheat milled whole.
Granoro Elicoidali Bio Integrale n.23 is short ridged tube-shaped dry pasta made by the Italian brand Granoro. The product belongs to the Granoro Bio Integrale range. In Granoro's numbering the shape is No. 23: the number identifies this exact cut and size in the brand's catalogue and on the pack, while other brands use their own numbers.
The official site names the main ingredients: organic wholegrain durum wheat semolina from Italian wheat milled whole. Cooking time according to the official site: 8 minutes. Pack sizes: 500 g. Protein: 11.5 g per 100 g.
The ridges and wide opening hold chunky meat sauces, guanciale and cheese well. Classic dishes for this shape: gricia, carbonara, amatriciana and Bolognese sauce. Allergens: gluten (wheat). May contain traces of soy and mustard.
Facts
| Raw material | Organic wholegrain durum wheat semolina from Italian wheat milled whole |
|---|---|
| Duration | 8 min |
| Main use | Gricia, carbonara, amatriciana, Bolognese sauce |
| House range | Granoro Bio Integrale |
How it connects to Pasta
Granoro Elicoidali Bio Integrale n.23 → contains → 🌾 Durum wheat ← contains ← Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Whole wheat flour, 🌾 Durum wheat
- Part of
- Granoro Bio Integrale
Frequently asked questions
How long do you cook Granoro Elicoidali Bio Integrale n.23?
8 minutes, according to the official Granoro website.
What does n.23 mean in the name Granoro Elicoidali Bio Integrale n.23?
It is the shape's number in the Granoro catalogue and identifies this exact cut and size. Other brands number their shapes differently.
What to read next
- Whole wheat flour — Flour from the whole grain, bran and germ included, used for wholewheat pasta (integrale) with more fibre.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
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