Paccheri Mancini Pastificio Agricolo in 500 g format, made exclusively with durum wheat grown directly by the company in Italy. Its composition is limited to two ingredients: durum wheat semolina and water. In production, circular bronze dies are used to shape the pasta. The paccheri are then dried for 23 hours at temperatures between 36 °C and 55 °C. The die material, drying time and temperatures used are part of the process described for this product. The paccheri have a diameter of 30 mm and a length of 50 mm. For preparation, the indicated cooking time is 12 to 14 minutes. These dimensions and the cooking range correspond to Mancini paccheri, presented in this format with a net content of 500 g.