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Our organic pasta

We are in charge of making organic pasta from field to table and this makes us particularly attentive to every aspect of the agricultural supply chain.

We select the best organic wheat varieties, we grind them in our Mill, and we mix them with hillside spring water in our adjacent Pasta factory, which is dedicated to making Girolomoni pasta.

After being drawn, our pasta rests for 7 to 12 hours at 65 degrees, according to format. This slow drying process preserves the nutrients and brings out all the taste and aromas of the wheat.

Find out more about our selection of organic pasta made with Italian wheat.

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OUR PASTA MADE WITH ANCIENT GRAINS

Bringing back traditions to take biodiversity to the table
texture penne rigate

OUR PASTA SELECTED ACCORDING TO DRAWING METHOD

We give a shape to our organic pasta, choosing the ideal drawing and cutting method for the result we want to achieve.
Rough extruded pasta for a porous surface and smooth extruded pasta for a smoother surface.

OUR PASTA SELECTED ACCORDING TO FLOUR TYPE

The flour we use for our pasta is the result of constant dialogue between farmers, millers and pasta makers, to provide as many nutrients and as much flavour and aroma as possible.
Whatever your taste, Girolomoni pasta will satisfy it.

OUR PASTA SELECTED ACCORDING TO FORMAT

The Girolomoni organic pasta factory makes pasta in different shapes to make sure that you always find the right format for your recipes.

Spaghetti

Linguine

Tagliatelle

Chitarrine

Spaghettini

Spaghettoni

Bucatini

Penne rigate

Fusilli

Sedani rigati

Sedanini rigati

Conchiglie

Farfalle

Orecchiette

Strozzapreti

Rigatoni

Paccheri

Maccheroni

Maltagliati

Torchiette

Mezze Maniche

Gnocchetti Sardi

Gomitini

Risoni

Tubetti

Corallini

Anellini

Alfabeto

Filini

Lasagne

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