Mancini Pastificio Agricolo

Mancini Pastificio Agricolo produces pasta exclusively with the durum wheat that it grows and harvests annually in the fields surrounding its pasta factory, in the heart of Le Marche region, Italy, resulting every year in a “seasonal” product reflective of each year’s agricultural conditions.
The pasta factory has been tailor-made to combine the most advanced technologies with ancient artisan production methods, so as to preserve and enhance the important nutritional characteristics of the Mancini wheat.

The use of circular bronze dies makes the pasta porous and rough, increasing its ability to retain the sauce. 
Once extruded, the pasta is dried at low temperature, for a very long period of time: some shapes take almost two days to be ready for packaging. In this way, Pasta Mancini acquires the right texture and consistency, perfectly absorbing the cooking water and the sauce, and releasing its marked aroma and flavour of durum wheat.