Description
Mancini – Turanicum Wheat Spaghetti!
The Turanicum Wheat line pasta is made from Turanicum wheat. The variety originated in the Khorasan region (north-east of Iran) and its cultivations are present in the Mediterranean basin and also in Italy, but in modern times they have been forgotten because of low yield.
In 2014 we have begun to develop methodologies and pasta making tools to best interpret the treasure of this wheat, revaluated and cultivated by the Prometeo company together with Oriana Porfiri, an expert cereal agronomist and breeder. We use circular bronze die plates and we dry pasta at temperatures lower than 46°C, taking about 40 hours for long pasta shapes. The result obtained by the union of this semolina and water is an earth-colored pasta with a marked scent of wheat.
From qualitative studies a very interesting aspect has emerged regarding the peculiarity of the gluten, which is very soft and easily digestible.
Turanicum Wheat Spaghetti are 260mm long and 2,2mm wide. Their cooking time is between 7 and 9 minutes.
500g
Few words about the Mancini company
Mancini selects the varieties of durum wheat that best suit our fields, the environment in which the wheat will grow and the Mancini pasta-production method. It contributes to the study and natural development of new varieties of durum wheat in collaboration with the cereal expert agronomist Oriana Porfiri, in a region that is historically at the forefront of cereal research.
Mancini harvests the durum wheat every year in the summer, only when the wheat naturally reaches full maturity and the right moisture content, critical to preservation and storage. The use of the most advanced combine harvesters enables us to analyse the quality parameters of the grain during harvest.
The grains of wheat are milled to become semolina of the right particle size suitable for the Mancini pasta-production method. The milling process is carried out throughout the course of the year so that we always produce pasta with fresh semolina, a key requirement in order to obtain a product with a distinct aroma and taste of wheat.
