Classic – Rigatoni

Rigatoni have a diameter of 19,2 mm and a length of 45 mm.
Their cooking time is between 9 and 11 minutes.

Ingredients: durum wheat semolina, water
Storage: store at room temperature
Weight: 1000 gram

Pasta Mancinis pasta is produced from durum wheat cultivated directly by the company.
Semolina and water are the only ingredients.
They use circular bronze die plates and dry short pasta shapes at temperatures lower than 55° C, taking about 24 hours.

Yderligere information

Packaging

Bag, Colli

In the Marche region, in the middle of some of Italy's wheat fields, the Mancini family has built a pasta factory, producing exclusively durum wheat and turanicum wheat pasta from the family's own fields. The fields are cultivated according to the rotation principle, where you switch between several different crops, so that the soil is not depleted, but has time to recover.

The factory itself is completely modern, while the production follows old traditions and routines: The punch plates are made of bronze, which gives the paste a higher porosity and a rougher surface. It helps to provide a better paste with more structure and a greater ability to absorb moisture and sauce. Subsequently, the pasta is dried at temperatures below 44 degrees between 20 and 40 hours, depending on the type of pasta. The long drying time helps to preserve the taste.

Pasta Mancini's products are used in a large number of Michelin restaurants in Italy. The Mancini family is also collaborating with Massimo Bottura, owner of the three-star Michelin-starred restaurant Osteria Francescana, on the development of new pastas.

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