Mancini pasta is produced from durum wheat cultivated directly by the company.
Semolina and water are the only ingredients.
The milling process preserves every element of the wheat kernel: germ, endosperm and bran. This allows to maintain unchanged all the nutritional and vitamin properties with a great contribution in terms of fibre and mineral salts.
We use circular bronze die plates and we dry Whole Wheat Penne Rigate at temperatures between min. 36°C and max 55°C, taking 22 hours.
They have a diameter of 12 mm and a length of 50 mm.
Their cooking time is between 7 and 9 minutes.