Spaghettini made from durum wheat

Massimo Mancini is the only pasta producer in Italy who processes his own durum wheat. On a hill in the Marche region, surrounded by his own wheat fields, he produces pasta whose raw material is grown right on site. On 170 hectares, ancient durum wheat varieties are carefully harvested, stored, and freshly milled to minimize oxidation. The flour is blended with spring water from the Monti Sibillini, the dough is slowly pressed through bronze dies, and gently dried at 40 °C. The finished pasta is deep yellow, retains a pleasant bite, cooks well, and has a rough surface that holds sauces perfectly. An exceptional product combining traditional craftsmanship with the highest quality.