Long Pasta - Bucatini
Available
Our pasta is produced from durum wheat cultivated directly by the company.
Semolina and water are the only ingredients.
We use circular bronze die plates and we dry Bucatini at temperatures between min. 36°C and max 46°C, taking 24 hours.
They have a diameter of 2,8 mm with a central hole of 0,8 mm and a length of 260 mm.
Their cooking time is between 5 and 7 minutes.
At Mancini Pastificio Agricolo we produce pasta exclusively with the durum wheat that we grow and harvest annually in the fields surrounding us here in the heart of Le Marche region, Italy, resulting every year in a “seasonal” product reflective of each year’s agricultural conditions.
Origine | France |
Provenance | Rhone-Alpes |

Filoteapasta

Filoteapasta

Filoteapasta

Filoteapasta

Filoteapasta

Filoteapasta

Filoteapasta