Durum wheat semolina pasta drawn through bronze and dried at low temperatures.
For wholemeal pasta, the milling process fully preserves all the components of the grain: bran, endosperm and germ; this allows to keep all the nutritional and vitamin properties unaltered with a greater contribution in terms of fibers and mineral salts.
Wholemeal spaghetti are 260 mm long and have a diameter of 2.2 mm. The cooking time is 7-9 minutes.
The Mancini farm and Pastificio has the particularity of sowing and cultivating its own wheat with which it produces an excellent bronze-drawn durum wheat semolina pasta.
Pasta Mancini has meant quality pasta since 1938: Massimo Mancini, referring to his grandfather Mariano's experience in the cultivation of wheat, decided to take a further step forward by building what he himself defines: "a farm that produces pasta in the middle of a field of wheat ". in fact the pasta factory stands right in the middle of the wheat fields, where Massimo and his family cultivate and work the gold of the Marche.
Pasta Mancini is easily recognized: light golden yellow in color, scented with ripe wheat, rough to the touch to collect the sauce and porous inside to cook evenly inside and out.
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