Mancini Pasta

Mancini company likes to call itself Pastificio Agricolo because around the factory, between the hills of the Marches, the fields of durum wheat are grown, from which Pasta Mancini coming up.
Mancini Pasta is easily recognizable: golden light yellow, scented with ripe wheat, rough to the touch to collect the condiment and porous inside to cook e...

Mancini company likes to call itself Pastificio Agricolo because around the factory, between the hills of the Marches, the fields of durum wheat are grown, from which Pasta Mancini coming up.
Mancini Pasta is easily recognizable: golden light yellow, scented with ripe wheat, rough to the touch to collect the condiment and porous inside to cook evenly inside and out.
Mancini pasta is bronze-drawn, and once the pasta is released, the pasta is slowly deprived of its moisture.
The drying is done at a temperature of about 40 degrees, for a very long time, thus obtaining the right fleshiness and consistency.

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