List of products by brand Pastificio Agricolo Mancini

The Calamarata di Mancini are a high quality short pasta produced with the best semolina from the Marche granaries.

Faithful to the traditional recipe that has its first origins in Naples at the beginning of the 19th century, they are the most loved pasta all over the world, versatile and fascinating.

The only ingredients used are semolina and water. Circular bronze dies are used and the pasta is dried at temperatures below 44 ° C, taking about 20 hours for short pasta and about 40 hours for long pasta.

Cooking time 12-14 minutes.

500 g

This pasta is produced with durum wheat grown directly by the Mancini company. The only ingredients used are semolina and water. Circular bronze dies are used and the pasta is dried at temperatures below 44 ° C, taking about 20 hours for short pasta and about 40 hours for long pasta.

The cooking time is 7-9 minutes.

500 g

This pasta is produced with durum wheat grown directly by the Mancini company. The only ingredients used are semolina and water. Circular bronze dies are used and the pasta is dried at temperatures below 44 ° C, taking about 20 hours for short pasta and about 40 hours for long pasta.

500 g

This pasta is produced with durum wheat grown directly by the Mancini company. The only ingredients used are semolina and water. Circular bronze dies are used and the pasta is dried at temperatures below 44 ° C, taking about 20 hours for short pasta and about 40 hours for long pasta.

The cooking time is 10-12 minutes.

500 g

This pasta is produced with durum wheat grown directly by the Mancini company. The only ingredients used are semolina and water. Circular bronze dies are used and the pasta is dried at temperatures below 44 ° C, taking about 20 hours for short pasta and about 40 hours for long pasta.

The cooking time is 7-9 minutes.

500 g

This pasta is produced with durum wheat grown directly by the Mancini company. The only ingredients used are semolina and water. Circular bronze dies are used and the pasta is dried at temperatures below 44 ° C, taking about 20 hours for short pasta and about 40 hours for long pasta.

The cooking time is 7-9 minutes.

500 g

This pasta is produced from durum wheat cultivated directly by the company. Semolina and pasta are the only ingredients. We use circular bronze die plates and we dry pasta at temperatures lower than 44°C, taking about 20 hours for short pasta and about 40 hours for long pasta. Paccheri have a diameter of 30 mm and a length of 50 mm.

Their cooking time is between 12 and 14 minutes.

500 G

Spaghetti 500 g Mancini is a high quality long pasta produced with the best semolina from the Marche granaries.

Faithful to the traditional recipe that has its first origins in Naples at the beginning of the 19th century, they are the most loved pasta all over the world, versatile and fascinating.

In addition to enjoying it with the classic tomato and basil sauce, you can try it with a puttanesca sauce, carbonare made only with durum wheat flour and water. Today spaghetti is the most loved pasta by Italians and which most represents Italy abroad for their refined shape, versatility and the charm that it represents knowing how to roll them casually around a fork. The most famous condiment is undoubtedly the tomato sauce, even if in the past they were seasoned only with pepper and cheese.

500 g

This pasta is produced with durum wheat grown directly by the Mancini company. The only ingredients used are semolina and water. Circular bronze dies are used and the pasta is dried at temperatures below 44 ° C, taking about 20 hours for short pasta and about 40 hours for long pasta.

The spaghetti have a diameter of 2.6mm and a length of 260mm. The cooking time is 10-12 minutes.

500 g

This wholemeal line pasta by Mancini is produced with wheat grown according to the guidelines of Good Agricultural Practice.

The milling process fully preserves all the components of the grain: bran, endosperm and germ; this allows to keep all the nutritional and vitamin properties unaltered with a greater contribution in terms of fibers and mineral salts. Circular bronze dies are used and the pasta is dried at temperatures below 44 ° C, taking about 20 hours for short pasta and about 40 hours for long pasta.

The cooking time is 7-9 minutes.

500 g

This wholemeal line pasta by Mancini is produced with wheat grown according to the guidelines of Good Agricultural Practice.

The milling process fully preserves all the components of the grain: bran, endosperm and germ; this allows to keep all the nutritional and vitamin properties unaltered with a greater contribution in terms of fibers and mineral salts. Circular bronze dies are used and the pasta is dried at temperatures below 44 ° C, taking about 20 hours for short pasta and about 40 hours for long pasta.

The cooking time is 7-9 minutes.

500 g

This wholemeal line pasta is produced with wheat grown according to the guidelines of Good Agricultural Practice.

The milling process fully preserves all the components of the grain: bran, endosperm and germ; this allows to keep all the nutritional and vitamin properties unaltered with a greater contribution in terms of fibers and mineral salts. Circular bronze dies are used and the pasta is dried at temperatures below 44 ° C, taking about 20 hours for short pasta and about 40 hours for long pasta.

Wholemeal spaghetti are 260mm long and have a diameter of 2.2mm. The cooking time is 8-10 minutes.

500 g