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.
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.
MANCINI CLASSIC LINEObviously our favorite... we carry it after all.
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.
Only circular bronze dies are used and the pasta is dried at temperatures below 55 ° C, taking about 24 hours.