The dies used by Granoro are made to Attilio’s design

Attilio Mastromauro has always been convinced that the art of a true pasta maker is to produce pasta with the right balance between thickness and cooking time.

According to Attilio, every pasta shape must cook in the right amount of time, depending on its shape, and every piece of pasta must must cook evenly, from the outside in.

Pasta should never stay raw inside after it has been cooked (pasta that is raw inside is often mistaken for pasta that is al dente), because pasta is only digestible when it is cooked evenly. It should also never lose its nutritional substances in the cooking water (which happens with very long cooking times), which should remain as clear as possible; it should remain strong and elastic in the plate, even many hours after it has been cooked.