“family mind, tradition and quality” being its motto, Grand’Mère is one of the last family firms producing pasta to be still independent. It is also the last to produce spätzle pasta in France. To make their artisan dry pasta, they use the traditional recipe with 7 fresh eggs per kilo of superior durum wheat semolina.They are handmade by professionals to ensure that only the best ingredients and processes are used to produce a quality product.
The process of making artisan dry pasta is slower than commercial dry pasta. It consists of hand-mixing the ingredients, rolling and extruding the dough, and drying the pasta at low temperature. There are no chemicals or high-heat procedures used to speed up the process. As a result, this pasta has a much better flavor and integrity of the wheat is preserved.