Mancini produces their classic line pasta only using the durum wheat that they grow and harvest every year in the fields surrounding their pasta factory, following the Good Agricultural Practices. Semolina and water are the only two ingredients. They use circular bronze dies to shape their pasta and then they dry it at temperatures below 55°C. It takes about 23-25 hours for their short pasta cuts and up to 44-46 hours for their long pasta cuts.
Bucatini have a a length of 260 mm and 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.