Monte San Pietrangeli, Province of Fermo, Italy

Mancini Pastificio Agricolo produces pasta the old- fashioned way using it’s own durum wheat. While on the one hand founder Massimo Mancini carries on the family tradition, on the other there’s room for innovation. Massimo’s grandfather, Mariano, started farming durum wheat in 1938. Mariano’s son, Giuseppe, followed in his father’s footsteps, as did Massimo after him. Through careful honing of his marketing and communication skills Massimo skillfully preserved that heritage, guided by a simple observation: Why don’t we use our wheat to produce our own pasta?

But not just any pasta. The objective was a product created with the best wheat, perfectly suited to the local soil and climate and processed using a round bronze die, the old- fashioned way. That’s the only way to bring out the pure quality of the raw materials.

After a period spent studying and researching every aspect of the farming and production supply chain, the project kicked off in 2010. Mancini Pastificio Agricolo has grown continuously since then, winning over chefs and enthusiasts with the first bite.

FROM GRAIN TO PASTA: STEPS TO MANCINI PASTA PERFECTION

THE IMPORTANCE OF BRONZE-DIE EXTRUSION

For each pasta shape a specific circular bronze die is designed and manufactured.

Why bronze?
Bronze increases both the porousness and roughness of the pasta’s surface and thus its ability to retain the sauce.

The importance of dies' circular shape
The circular shape of the die extrudes a uniform distribution of the dough and therefore a homogeneous consistency to the pasta obtained.

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BARILLA

Completely smooth without any texture. Indicative of cheap, Teflon dies.

DE CECCO

Some light texture to the pasta. Not the best.

RUSTICHELLA INTEGRALE (WHOLE WHEAT)

Rough texture indicative of Bronze die extrusion. One of the better options.

MANCINI INTEGRALE (WHOLE WHEAT)

Perfect rough texture, indicative of the Mancini attention to detail, cold storage, and Bronze die extrusion.

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MANCINI CLASSIC LINE

Obviously our favorite... we carry it after all.

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MANCINI INTEGRALE

This Whole Wheat Pasta is produced only with durum wheat grown every year directly on the farm of the Mancini Family.
The milling process of the wholemeal line preserves all the components of the wheat grain for a pasta rich in fibers and mineral salts: bran, endosperm and germ. 

The only ingredients used are semolina and water. This allows a high intake in terms of fibers and mineral salts.
Only circular bronze dies are used and the pasta is dried at temperatures below 55 ° C, taking about 24 hours.

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MANCINI ANCIENT GRAIN

Turanicum wheat is an ancient durum wheat subspecies originated in the Khorasan region (north-east of Iran) more than 4000 years ago. The agronomic classification is Triticum turgidum subspecies turanicum, commonly known worldwide as Triticum turanicum. Its cultivation has spread to the Mediterranean basin and also to Italy, but has been abandoned in modern times due to its low yield. This durum wheat is characterized by the following features: large ear, often with long black awns; big and extended grains; strong and tall plants; excellent tillering capacity. These characteristics make the Turanicum durum wheat particularly suitable for organic cultivation. From qualitative studies a very interesting aspect has emerged regarding the peculiarity of the gluten, which is very soft and easily digestible.