A pasta factory between tradition and modernity
Mancini pasta is easily recognizable: light golden yellow color, fragrant ripe wheat and rough to the touch, which allows it to absorb the seasoning through its pores, cooking evenly.
Pasta Mancini is easily recognizable
The excellence of Pasta Mancini originates from the fields, but is worked inside the pasta factory. The roughness of the spaghetti and short pasta derives from the use of the bronze die. The dough is pushed into a circular shaped perforated disk, and not rectangular, as is the case in almost all pasta factories. Mancini Pastificio Agricolo has manufactured a tailor-made plant to carry out this manufacturing process.
Mancini Pastificio Agricolo is a leading manufacturer of pasta products
Every variable, such as temperature, humidity and pressure, is managed digitally with a level of precision unthinkable just a few years ago.
Once the paste is released from the matrix, it is slowly deprived of its moisture. The next phase is drying at a temperature of 40 degrees for a very long period of time (two days for some formats).
And that's how it gets there
And this is how it arrives at your table, ready to express all its uniqueness, from the very beginning and until the last moment.
