Mancini Linea Integrale
Mancini's wholegrain dry pasta from the farm's own durum wheat: spaghetti, penne rigate and fusilli.
Mancini Linea Integrale is the wholegrain range of Mancini Pastificio Agricolo in Marche. Like Mancini Linea Classica, it is dry durum wheat pasta made from wheat grown by the farm itself, with only semolina and water as ingredients. The difference is the milling: for the wholegrain pasta all parts of the kernel – bran, endosperm and germ – are kept, so it contains more fibre and minerals.
The dough is extruded through round bronze dies. Wholegrain spaghetti are dried for 40 hours at 36–46 °C; they are 2.2 mm across and 260 mm long and cook in 7–9 minutes.
The range has three shapes: spaghetti, penne rigate and fusilli. Wholegrain pasta goes well with vegetable sauces, legumes, olive oil and pesto.
Facts
| Raw material | Wholegrain semolina of the farm's own durum wheat, water |
|---|---|
| Main use | Wholegrain dry pasta |
What it includes
How it connects to Pasta
Mancini Linea Integrale → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Whole wheat flour, 🌾 Durum wheat
- Part of
- Mancini, Dry durum wheat pasta
- Similar and different
- Spaghetti, Penne, Fusilli
Frequently asked questions
How does Mancini wholegrain pasta differ from the classic line?
Milling keeps the bran, endosperm and germ, so it contains more fibre and minerals.
How long do Mancini wholegrain spaghetti cook?
7–9 minutes.
What to read next
- Whole wheat flour — Flour from the whole grain, bran and germ included, used for wholewheat pasta (integrale) with more fibre.
- Penne — Short pasta tubes cut diagonally at the ends, smooth or ridged (rigate); the name means “pen” in Italian.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
Mancini Grani Turanici · Mancini Linea Classica · Pasta Zara Linea Integrale · Pasta Zara Linea Bio Integrale · Rummo Le Biologiche · Rummo Maxima