Pastificio Mancini
Distict tasting high grade
Pasta
Pasta Mancini begin by selecting the varieties of durum wheat that best suit the fields, the environment in which the wheat will grow and the Mancini pasta-production method. The wheat is harvested every year in the summer during its peak maturity. By continuing the milling process throughout the year, they are able to produce pasta always with fresh semolina which is a key requirement for obtaining a distinct aroma and taste of wheat. The pasta is then shaped using specific bronze dies to increase the porousness and roughness of the surface, and dried between 24-44 hours.
Gallery
Massimo Mancini
The keeper of excellent pasta producing tradition
Pasta Artisan with
Family tradition influence
Massimo Mancini, whose grandfather, Mariano, bought the wheat farm in 1940, grew up wanting to go into agriculture. After two years at Barilla, a major industrial pasta company, he went back to the farm to grow wheat on about 100 acres in Le Marche, in central Italy. In 2007 he built a factory next to the farm, where the durum wheat is milled into semolina and made into eight dry pastas, using traditionalstyle bronze forms. “My aim is to make pasta the way we used to, with all the steps under one roof”, says Mancini. His pastas are dried slowly, up to 60 hours, compared with as few as two or three in industrial plants. Mancini pasta’s flavor is rich and mouth-filling and the texture makes the pasta hold its al dente “bite”.
