A “classic” Girolomoni organic pasta
Triticum durum
The very definition of wheat, used to make dry pasta.
Organic method
Slow drying
Produced by us, from wheat to pasta
We grow our organic durum wheat with care, in Italy, with a traceable, controlled supply chain.
We then gently transform it into semolina in our Mill, then we mix it with spring water from the hills around Montebello, and a little at a time, we shape it through our dies.
The pasta we make is dried slowly (7–12 hours according to the formats) at a temperature of 60-65° to preserve as much of the nutritional value of the kernel as possible in the pasta too.
Grinding, semolina recipe, and slow drying create a pasta that preserve the flavours and aromas of the wheat.
Find out where we grow it
There is a perfect Girolomoni pasta for every recipe. See all our organic pasta types ›
OUR ORGANIC PASTA SUPPLY CHAIN
A 100% organic pasta factory, from field to table.
Organically grown wheat, gently ground in our Mill. The semolina is immediately processed – slowly – in our adjacent Pasta factory, in the hills of the Marche, where it becomes the Girolomoni pasta that we export all over the world.
See more about how Girolomoni pasta is made
OUR ORGANIC PASTA SUPPLY CHAIN
A 100% organic pasta factory, from field to table.
Organically grown wheat, gently ground in our Mill. The semolina is immediately processed – slowly – in our adjacent Pasta factory, in the hills of the Marche, where it becomes the Girolomoni pasta that we export all over the world.
See more about how Girolomoni pasta is made
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