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Girolomoni rough extruded pasta

Pasta with a traditional rough surface

After processing the semolina from the mill using spring water from the surrounding hills, we gently press the pasta dough through the dies used to shape Girolomoni pasta.

The result of rough extrusion is a more porous pasta with a matt surface, much as if it were made at home. The porous, rough surface makes this the perfect type of pasta to hold condiments like a classic tomato sauce. Take a look at the different cuts and wheat types used to make our rough extruded pasta.

Rough extruded pasta - Girolomoni

Organic method

Rough extruded pasta - Girolomoni

Slow drying

Rough extruded pasta - Girolomoni

Rough extruded

Rough extruded pasta - Girolomoni

Produced by us, from wheat to pasta

There is a perfect Girolomoni pasta for every recipe. See our full range of organic pasta ›

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
Rough extruded pasta - Girolomoni

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Rough extruded pasta - Girolomoni

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