SHORT PASTA

Short Pasta

PENNE

The classic one that’s always in the pantry. Tubular with its ends cut at an angle, you can do anything with it: from a quick dish with a knob of butter to arabbiata sauce or cream and ham. You can put it with whatever you like, as long as it’s Pasta Granò!

PENNONI

Are penne not enough for you? Well, let us introduce you to our artisanal durum wheat pennoni, a large format capable of soaking up rich sauces. If you really want to amaze and be amazed, try them oven-baked with béchamel sauce and sausage, a real palate pleaser.

FUSILLI

Make way for fusilli! A corkscrew shaped pasta able to hide the secrets of Italian cuisine and tradition. They are guaranteed to mop up as much sauce as you can fit on your fork. One of the most versatile shapes, chosen and approved by Pasta Granò.

FUSILLONI

Pasta Granò’s fusilloni bring traditional Italian cuisine to the table. With their sprial shape they are able to hold flavours, undertones and emotions. Everybody, old and young, agrees and they are perfect with tomato sauce and a basil leaf.

MONVISO

A homage to the highest peak of the Cottian Alp mountain range and Italian cuisine. We at Pasta Granò consider it the shape and symbol of the area and our traditions. Try something new and experience Monviso pasta’s enchanting and elegant shape and taste.

RIGATONI

Rigatoni: this large tubular shape with ridges grasps any sauce.. They are also known as Cannerozzi rigati, Bombardoni, Cannaroni rigati, Maniche, Rigatoni romani, Trivelli or Tufoloni rigati. So many names but a singular taste: that of artisanal durum-wheat pasta.

DITALINI

The perfect pasta for children and soups. Pasta Granò’s Ditalini are delicious with legumes and vegetables and go perfectly with vegetable or meat broth. Treat yourself to this durum wheat pasta with a 100% homemade taste.

MEZZE MANICHE

Also known as maniche di frate, they are perfect for oven-baked pasta or a fish-based dish. These small ridged tubes come from central Italy. We at Pasta Granò say it’s impossible not to love them!

PACCHERI

Let’s continue our tour of Italian regions and stop off in Campania, the home of Paccheri. Their generous size is easily recognisable and they really hold flavours. Whatever the pairing, be generous with the portion! In honour of Sunday lunches.

CALAMARATA

Pasta Granò’s calamarata is an artisanal durum wheat pasta, orginally from Naples. If you haven’t already tried it, do it now, maybe with courgette and sea bass sauce or swordfish ragù.

ZERO

Pasta zero originates from a meeting between our company and the michelin-starred chef, Francesco Oberto. It is a circular bronze-drawn pasta, which looks like a sliced up pacchero. Ideal with a wild boar sauce or with classic tomato and fresh basil!

Long pasta

Egg pasta

Short Pasta

Would you like to find out more about our pasta?