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Mancini Pasta Classic Line

$7.99
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
  • Mancini Pasta Classic Line
Mancini is considered the best pasta maker in Italy, cultivating different durum wheat strains on many terroirs in La Marche, the eastern side of Italy's central coast. An area sandwiched between the Adriatic sea and the Apennine mountains, bordered by Emila Romano and San Marino. Massimo Mancini followed in his grandfather's footsteps deciding to go into Agriculture and in 2007 he founded Mancini pasta, building a beautiful factory right in the middle of his durum wheat field (pictured above). Along with his grandfather and father, Massimo has over 40 different fields planted to 5 different types of Durum wheat: Levante, Maesta, Nazareno, Nono Mariano, and Turancium Wheat totaling over 450 hectares.
Each variety of wheat ripens, at a different pace, with different yields, gluten content, protein levels, environmental tolerances, soil preferences, and even flavor. Many of these wheat types were recultivated from near extinction, and Mancini works closely with expert cereal agronomist Oriana Porfiri to make this possible. Mancini's pasta is a careful blend of these different wheat types, excluding the Turancium Wheat (which goes into its own line of pasta, which we also have available). Mancini rotates crops planted in the wheat fields and will produce things like Alfalfa, clover, chickpeas, and sunflowers to improve the soil fertility each year, a technique called "pulses." All of the wheat fields are grown with sustainability in mind using natural practices used to control weeds a disease as much as possible.
Harvesting is completed once every summer, and that harvest will be the pasta blend for the year. Like vintages for wine, each year for the pasta can be slightly different made of a blend of wheat. The grain is cleaned and placed in cold storage to prevent insects and mold from affecting the harvest without using chemicals. The wheat is milled down to the proper size for semolina, which is done throughout the year, so every batch of pasta is fresh. Shaping of the pasta is done using a 'die' device that looks like a showerhead and is made out of bronze, a material chosen because it creates a more porous surface area that helps the pasta soak up sauce better. After sizing, the pasta is dried very slowly at low temperature, 24 hours for short cuts and up to 44 hours for longer pasta cuts before packaging. Mancini pasta is unbelievably good and slightly different from the Caponi pasta we have offered previously. This is only made with semolina flour and water and comes in a variety of classic shapes. We have had a few customers ask if we can get this pasta so here it is. Perfect for a family dinner, an upcoming holiday gathering, or just for a casual night at home, this is some of the best pasta available with great texture and depth of flavor. Mancini pasta is easy to make and the difference compared to what is readily available needs to be experienced to understand. Grab a nice bottle of wine and have a deliciously easy home-cooked meal staring some of the best pasta on the planet.
Bucatini (500g)
Bucatini has a length of 260 mm, a diameter of 2.9 mm, and a central hole with a diameter of 0.8 mm. Their cooking time is between 5 and 7 minutes—a common roman Pasta like Spaghetti but with a hole in the center.

Spaghetti alla Chitarra (500g)
Spaghetti alla Chitarra has a length of 260 mm and a squared section with a length of 2.08 mm on each side. Their cooking time is between 8 and 10 minutes. Like Spaghetti but with squared edges, this pasta is a specialty of Abruzzo.

Linguine (500g)
Linguine has a length of 260 mm, and their elliptical-shaped section is 4.4 mm wide and 1.5 mm thick. Their cooking time is between 7 and 9 minutes. Similar to fettucini but with a more rounded center and not as wide and traditionally served with pesto.

Fusilli (500g)
Fusilli has a length of 40 mm and a diameter of 12 mm. Their cooking time is between 8 and 10 minutes—a classic pasta in the shape of a corkscrew.

Rigatoni (500g)
Rigatoni has a length of 45 mm and a diameter of 19.2 mm. Their cooking time is between 9 and 11 minutes. A ridged pasta with straight cut ends often used in southern Italian cooking.

Penne (500g)
Penne has a length of 50 mm and a diameter of 10.2 mm. Their cooking time is between 7 and 9 minutes. A classic ridged pasta that comes to a point like a Quill or Pen, which is where the name is derived.



Mancini Pasta Classic Line

Mancini Pasta Classic Line

$7.99
$7.99

Mancini is considered the best pasta maker in Italy, cultivating different durum wheat strains on many terroirs in La Marche, the eastern side of Italy's central coast. An area sandwiched between the Adriatic sea and the Apennine mountains, bordered by Emila Romano and San Marino. Massimo Mancini followed in his grandfather's footsteps deciding to go into Agriculture and in 2007 he founded Mancini pasta, building a beautiful factory right in the middle of his durum wheat field (pictured above). Along with his grandfather and father, Massimo has over 40 different fields planted to 5 different types of Durum wheat: Levante, Maesta, Nazareno, Nono Mariano, and Turancium Wheat totaling over 450 hectares.
Each variety of wheat ripens, at a different pace, with different yields, gluten content, protein levels, environmental tolerances, soil preferences, and even flavor. Many of these wheat types were recultivated from near extinction, and Mancini works closely with expert cereal agronomist Oriana Porfiri to make this possible. Mancini's pasta is a careful blend of these different wheat types, excluding the Turancium Wheat (which goes into its own line of pasta, which we also have available). Mancini rotates crops planted in the wheat fields and will produce things like Alfalfa, clover, chickpeas, and sunflowers to improve the soil fertility each year, a technique called "pulses." All of the wheat fields are grown with sustainability in mind using natural practices used to control weeds a disease as much as possible.
Harvesting is completed once every summer, and that harvest will be the pasta blend for the year. Like vintages for wine, each year for the pasta can be slightly different made of a blend of wheat. The grain is cleaned and placed in cold storage to prevent insects and mold from affecting the harvest without using chemicals. The wheat is milled down to the proper size for semolina, which is done throughout the year, so every batch of pasta is fresh. Shaping of the pasta is done using a 'die' device that looks like a showerhead and is made out of bronze, a material chosen because it creates a more porous surface area that helps the pasta soak up sauce better. After sizing, the pasta is dried very slowly at low temperature, 24 hours for short cuts and up to 44 hours for longer pasta cuts before packaging. Mancini pasta is unbelievably good and slightly different from the Caponi pasta we have offered previously. This is only made with semolina flour and water and comes in a variety of classic shapes. We have had a few customers ask if we can get this pasta so here it is. Perfect for a family dinner, an upcoming holiday gathering, or just for a casual night at home, this is some of the best pasta available with great texture and depth of flavor. Mancini pasta is easy to make and the difference compared to what is readily available needs to be experienced to understand. Grab a nice bottle of wine and have a deliciously easy home-cooked meal staring some of the best pasta on the planet.
Bucatini (500g)
Bucatini has a length of 260 mm, a diameter of 2.9 mm, and a central hole with a diameter of 0.8 mm. Their cooking time is between 5 and 7 minutes—a common roman Pasta like Spaghetti but with a hole in the center.

Spaghetti alla Chitarra (500g)
Spaghetti alla Chitarra has a length of 260 mm and a squared section with a length of 2.08 mm on each side. Their cooking time is between 8 and 10 minutes. Like Spaghetti but with squared edges, this pasta is a specialty of Abruzzo.

Linguine (500g)
Linguine has a length of 260 mm, and their elliptical-shaped section is 4.4 mm wide and 1.5 mm thick. Their cooking time is between 7 and 9 minutes. Similar to fettucini but with a more rounded center and not as wide and traditionally served with pesto.

Fusilli (500g)
Fusilli has a length of 40 mm and a diameter of 12 mm. Their cooking time is between 8 and 10 minutes—a classic pasta in the shape of a corkscrew.

Rigatoni (500g)
Rigatoni has a length of 45 mm and a diameter of 19.2 mm. Their cooking time is between 9 and 11 minutes. A ridged pasta with straight cut ends often used in southern Italian cooking.

Penne (500g)
Penne has a length of 50 mm and a diameter of 10.2 mm. Their cooking time is between 7 and 9 minutes. A classic ridged pasta that comes to a point like a Quill or Pen, which is where the name is derived.