Family owned and operated Pastificio Granoro, located in Puglia, insists on only the highest quality semolina, using only the core of the durum wheat kernel to produce pasta with extremely high gluten content which translates to a bright yellow color, distinctive taste and high elasticity. This high elasticity yields a perfectly al dente cooked pasta that will never fall apart. Judged "La Migliore in Assoluto!" (The Absolute Best!) among the top selling pastas in Italy by a recent tasting panel, Granoro's pastas are all bronze extruded and very, very slowly dried.