from the chef out of rome!
with organic iodine
It is believed that the traveler Marco Polo introduced pasta to Europeans when he returned to Venice from China in 1292.
Back then, pasta was served as a delicious dish because it required special wheat to make it.
In Russia, pasta appeared thanks to Peter the Great. He recruited foreign craftsmen to build ships.
And one of the masters was the Italian Fernando, who revealed the secret of making pasta to his Russian employer.
Granmulino pasta is made from durum wheat grown in the most ecologically clean region of Russia - Altai.
Durum wheat
Unique rough stock!
- Pasta Granmulino is made of 100% durum wheat
- Altai durum wheat is the best-in-the-world rough stock for making pasta products
- Pasta Granmulino is considered group "А" pasta
Why Altai?
Ideal conditions
- Altai is one of the three regions of Russia with ideal conditions for growing durum wheat
- Durum wheat has been grown in Altai for over 200 years !!!
- Altai has an average of 250 sunny days a year and more than 20,000 lakes with the purest water
Wheat benefits
Vitamins for the body
- Durum wheat is a source of vitamins of group B, PP and K, many mineral elements
- Contains vital essential amino acids
- Low glycemic index - 40 (like carrot juice)
Durum wheat
Unique rough stock!
- Pasta Granmulino is made of 100% durum wheat
- Altai durum wheat is the best-in-the-world rough stock for making pasta products
- Pasta Granmulino is considered group "А" pasta
Why Altai?
Ideal conditions
- Altai is one of the three regions of Russia with ideal conditions for growing durum wheat
- Durum wheat has been grown in Altai for over 200 years !!!
- Altai has an average of 250 sunny days a year and more than 20,000 lakes with the purest water
Wheat benefits
Vitamins for the body
- Durum wheat is a source of vitamins of group B, PP and K, many mineral elements
- Contains vital essential amino acids
- Low glycemic index - 40 (like carrot juice)
This is exactly where durum wheat is grown
With Granmulino pasta, you get vegetable protein. It is most important for building cells in your body.
«...I have been engaged in breeding improvement of durum wheat in Altai for over 30 years. Durum wheat pasta (group A) is the most balanced product for the daily diet. It contains vegetable protein as well as 8 essential amino acids.
So, 100 grams of durum wheat contains 22.9% of the daily value of isoleucine, 22.2% valine, 19.7% phenylalanine, 18.6% leucine, 16.0% tryptophan, 15.2% threonine, 11.2% methionine and 8.2% lysine.
Do you know how important they are for your body? Their lack or absence is dangerous to health: metabolism is disturbed, immunity is reduced. Therefore, I recommend getting amino acids from vegetable protein, which is found in pasta made of durum wheat...»
«...I conducted a study of the effectiveness of consuming durum wheat pasta in two Altai sanatoriums in 2013. And I confirm that such pasta is indispensable for a healthy diet.
It is made from whole grains of durum wheat. Such pasta contains vegetable protein which is the main component for building cells in your body.
I recommend eating durum wheat pasta not only for sportsmen, but also for ordinary people living in big cities. Because modern life is a daily stress. Do you want to handle the stress of city life without any problems? Then durum pasta dishes should definitely be on your table...»
«...as a cardiologist, I want to emphasize the fact that durum pasta, which includes Granmulino pasta, has a low glycemic index. What does this mean for you?
This means that after eating such pasta, energy is released to the body slowly, gradually. Therefore, you do not accumulate extra calories and do not disrupt metabolic processes in your body.
Want to be healthy and maintain your weight? Then give a preference to durum wheat pasta. I recommend these products to anyone who cares about their heart...»
low-temperature drying
Drying at low temperatures (42-68°C) helps to preserve all vital substances and vitamins in Granmulino pasta.
Granmulino pasta is dried using the classic Italian method of drying at low temperatures.
Pasta is dried like "in the sun"
Svetlana Molodova
General Director of Pospelikha Pasta Factory
«...Our factory has been producing pasta since 1997.
The factory has Italian lines that dry pasta at low temperatures (42-68°C). It is a classic low-temperature drying that:
- Keeps vitamins of group B and PP, protein and microelements from destruction as much as possible.
- Prevents starch crystallization and the formation of carcinogenic substances.
- Retains the natural color of the grain.
Technically speaking, with such drying, there is no Mayer reaction, which occurs at drying temperatures of 85 degrees and above and changes the color of the product from bronze to dark orange.
Therefore, I recommend the Granmulino pasta. It retained all the nutrients and vitamins as well as its natural color...»
The Granmulino product line includes the most popular shapes in the middle and premium price segments.
million people buy Granmulino pasta every month!
Hello! I live in Kyrgyzstan, a couple of months ago I discovered your products on the shelves and fell in love with them instantly!🥰
The pasta is just awesome, the best and tastiest!🔥
Quickly cooked and do not become messy. Thank you very much!
Please do not stop supplying them to 🇰🇬
«...I want to say that these are wonderful pasta products, the only thing that upsets me is that at their full price, they are quite expensive, but I bought it for 40 rubles, and I regretted taking only one pack. The quality is high, due to the fact that during cooking they increase in size almost 3 times, they are quite economically consumed, and the taste is mmmmmmm, they are very, straightforward, very tasty.
If you see the promo price, then take it, you will definitely not regret it...»
«...I really love pasta! This is my favorite side dish. Moreover, I prefer small pasta. For example, thin spirals or tiny shells.
And today in Magnit shop I saw a bright package with these "Christmas trees" from the Granmulino company, I decided to buy it, especially since the price was low. And oh, how I like to save)) ...»
«...I want to tell, or rather share my find, which I have been using for more than six months))) little vermicelli is very relevant in our family: my son loves dairy, and I like to cook soup from it, which we all eat together.
The problem is that it is still difficult to find high-quality vermicelli, it either falls apart and it is impossible to eat it, or vice versa: you cook it, cook it, but it still won't make it. One fine day I found this vermicelli for children on a shelf in Magnit shop and decided that I really needed it, and of course I bought it...»
The chefs who worked at the Granmulino restaurant share their recipes with you.
At various times, very famous chefs have worked in the Granmulino restaurant. Of course, they all cooked Granmulino pasta and had a high opinion of them.
«...I have some Granmulino pasta recipes for you. I am going to gladly share one of them with you...»
«...I am going to show you how to make one of the most popular dishes from Granmulino pasta - a pasta with baked tomatoes. The most important thing here is to catch the moment when the pasta is ready and not overcook it...»
Spaghetti with cognac
Ingredients:
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We need the following:
- Spaghetti Granmulino - 400 g
- Tomatoes - 400 g
- Unrefined olive oil - 4 tablespoons
- Chopped onions - 4 tablespoons
- Cognac - 2 tablespoons
- Salt - to your taste
- Freshly ground black pepper - to your taste
How to cook:
In a low, wide saucepan, heat the olive oil over moderate heat. Saute the onions in the oil until it turns soft and golden brown.
Raise the heat and pour cognac on the onion. In half a minute, the cognac will evaporate. Then add the tomatoes, salt and pepper and leave on the fire until the tomatoes are boiled and get separated from the oil (it will take 10-20 minutes). Remove cookware from heat and set aside.
In a large saucepan, bring 3 liters of water to a boil, add a spoonful of salt and add the spaghetti, stirring until they are all submerged in the water.
When the spaghetti is cooked, but has not yet begun to get soft, return the saucepan to low heat, drain the water from the pasta, transfer the pasta to the sauce and stir thoroughly. Serve immediately, sprinkling each serving with pepper.
Pasta casserole with chicken and broccoli
Ingredients:
-
We need the following:
- Pasta Granmulino "Farfalle" - 400 g
- Tomatoes - 2 pcs.
- Broccoli - 400 g
- Garlic - 2 cloves
- Chicken fillet (breast) - 350 g
- Butter - 1 tablespoon
- Olive oil - 2 tablespoons
- Eggs - 4 pcs.
- Milk - 450 ml
- Swiss cheese - 50 g
- Salt - to your taste
- Pepper - to your taste
How to cook:
Pour boiling water over the tomatoes, peel and seed and cut into cubes, removing the cuttings. Wash the broccoli and divide into parts, cut the soft petiole into cubes. Chop the garlic.
Cut the chicken fillet into slices, salt and lightly fry in butter for 2-3 minutes. Remove from pan.
Heat olive oil in a skillet. Simmer the garlic, broccoli and tomatoes in it, stirring occasionally, for about 10 minutes, until tender.
Preheat the oven to 200 degrees.
Bring enough salted water to a boil. Cook the pasta in it according to the directions on the package, then drain the water.
Mix pasta with chicken and vegetables and transfer to a greased pan.
Mix eggs with milk and season with salt and pepper. Pour the mixture over the pasta and cooked vegetables. Cover the form loosely with foil and bake in the oven (in the middle, in an oven with air circulation - at a temperature of 200 degrees) for 25-30 minutes.
Remove the foil, sprinkle the pasta with the cheese and place in the oven for another 10 minutes, until the cheese is melted. No crust should form.
Pasta with baked tomatoes
Ingredients:
-
We need the following:
- Pasta Granmulino "Fusilli" - 400 g
- Tomatoes - 400 g
- Chopped garlic - 1 teaspoon
- Chopped parsley - 2 teaspoons
- Freshly ground black pepper - to your taste
- Unrefined olive oil - 6 tablespoons
- Grated Pecorino Romano cheese - 50 g
- Grated Parmesan cheese - 50 g
How to cook:
Preheat the oven to 180 degrees.
Cut the tomatoes in half lengthwise, remove the seeds and place them in the non-handle skillet with the cut up. Sprinkle the cuts with garlic, parsley, salt and pepper. Drizzle with olive oil and bake in the oven for 1 hour.
Finished tomatoes will be slightly shriveled. Do not drain the remaining oil in the pan. Note: Tomatoes can be baked beforehand and stored in the refrigerator.
Boil 3 liters of water in a large saucepan, add a spoonful of salt and add the pasta.
When the tomatoes lose their warmth, peel the flesh off the skin with a knife. Chop coarsely, collect in a wide, low saucepan with the olive oil left over from the baking, and place over medium-low heat; while the pasta is cooking, stir the tomatoes from time to time.
When the pasta is done, but not yet boiled over, drain the water and season with the sauce and two types of cheese. Serve immediately.
product groups
pasta granmulino
Contacts
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Sales: 656049, Altai Territory, Barnaul, Sotsialistichesky Ave., 71-3
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Production: 659700, Altai Territory, Pospelikha, Kondratuka str. 25
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Email: 366410@altan.ru
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Office: +7 3852 366 410
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Sales department: +7 923 509-73-68