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.
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.
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.
Originating from the valleys of the entroterra Ligure, this ancient and ornate pasta was originally made by pressing and embos-sing the dough under a glass or coin. These pretty discs are an ideal first course with smooth, creamy sauces like the traditional walnut sauce.
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 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.
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.
Olive trees form the backdrop and colour pallette of the Ligu- rian coastline. These pretty spinach ‘Olive leaves’ are ideal with a light marjoram and pinenut sauce, bringing all the scents of the Riviera to your table.
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.
This pasta is produced from durum wheat cultivated directly by the company. Semolina and water 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.
Linguine have a length of 260 mm, a section of elliptical shape 4,4 mm wide and are 1,36 mm thick. Their cooking time is between 7 and 9 minutes
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.
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.
Curve have a diameter of 2,2 mm and a length of 35 mm. Their cooking time is between 9 and 11 minutes.
A great classic of the Bologna gastronomy. Tagliatelle are prepared following the traditional recipe, kneading flour, water and fresh eggs. The coarse texture of the paste is perfect to hold the sauce and exhalt the flavour.
INGREDIENTS: Durum wheat semolina, fresh eggs 33,2%. Contains gluten and eggs. Keep in a cool and dry place away from light and direct heat. May contains traces of soy.
250gr
USEFUL TIPS: Pour 5L of water and a tablespoon of salt into a pan. When the water boils, add the Tagliatelle and cook for the time indicated on the package. Turn the pasta only after cooking! Drain it and add the sauce.
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
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.
