Mancini Mezze Maniche Pasta

This pasta is what you might call estate or farmstead pasta, which means everything is done by the company on their land, in their care.

In the Marche region of central Italy, the Mancini family grows the durum wheat and mills it into flour. To make this pasta, they mix it with a bit of water to make the dough, then extrude the dough through bronze dies, which gives the pasta a rough texture that can grab sauces. Finally they slowly dry the pasta for nearly a day, allowing for big flavor development.

The finished pasta is nutty and toothsome. The unique short and wide tubular shape called Mezze Maniche is great for creamy sauces and pasta salads.