Spaghettini made from durum wheat

Massimo Mancini is the only pasta maker in Italy that processes his own durum wheat. On an open hill in the Marche, in the middle of swaying wheat fields, stands Massimo Mancini's Pastificio. Here he produces the only pasta in Italy whose raw material, durum wheat, is grown virtually on the doorstep. The wheat grows on 170 hectares of fields, at least some of which are family-owned. In collaboration with the experienced pasta master Cesare Morettoni, Mancini is looking for the optimal conditions for good pasta. What motivated him to build his pastificio in the fields was not only the proximity to the wheat, but also the good air, which plays a crucial role in production for ventilation and drying. After the harvest, the wheat grains move into airtight tubes and are stored under carbon dioxide, which is produced by microorganisms when the grain is stored by “breathing” oxygen. The tubes will then be transported piece by piece to the mill in the neighboring village every two weeks. This way the wheat is protected in a natural way. The freshly ground flour is processed as quickly as possible and stored under nitrogen to ensure the lowest possible oxidation. To do this, it is mixed with spring water from the Monti Sibellini (30 %), then the dough is slowly pressed through round bronze models. At just 40 degrees, the noodles dry slowly within a day. The finished pasta is deep yellow, swells well and remains firm to the bite with a pleasant core. The surface is rough and absorbs a lot of sauce. An exceptional noodle in which positive ambition led to an exceptionally good result.