Description
Mancini – Linguine!
The pasta is produced from durum wheat cultivated directly by the company. Semolina and water are the only ingredients.
The company use circular bronze die plates and we dry long pasta shapes at temperatures lower than 46° C, taking about 44 hours.
Linguine have a length of 260 mm, a section of elliptical shape 4,4 mm wide and are 1,36 mm thick.
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.
