PASTAMANCINI

For over 75 years, the Mancini family has been producing excellent wheat in the Marche region of Monte San Pietrangeli.

While studying agronomy at university, Massimo, third generation family member, developed the creative project of producing superior quality pasta in a factory built in the middle of the wheat fields, of course using their own wheat.

With the help of Ernesto, a friend and architect, the planning of the factory will take more than a year to build.  The equipment will be purchased and adapted according to the advice of Cesare, a master pasta maker.

For his semolina recipe, Massimo chooses and grows two varieties of wheat, the 'San Carlo and the 'Levante'.  They contain a higher degree of gluten that will increase the resistance of the pasta to overcooking and enhance the taste to get a round mouth feel. 

Circular bronze die plates are used so that the pasta's surface becomes porous to allow an easy sticking of the sauce to the pasta, without changing the color and consistency.