Mancini

Mancini is a farm-based pasta maker in Monte San Pietrangeli, in the province of Fermo in the Marche region. The Mancini farm was founded in 1938 by the current owner's grandfather, a wheat grower. His grandson Massimo Mancini, an agronomist by training, opened Mancini Pastificio Agricolo in 2010: a pasta factory that makes pasta only from wheat grown in the fields around it.

According to the maker, this means the pasta differs slightly from year to year, reflecting each harvest. The only ingredients are semolina from the farm's own durum wheat and water. The dough is extruded through round bronze dies and dried at between 36 and 46–55 °C for roughly 22–44 hours depending on the shape; spaghetti, for example, dry for 36 hours and paccheri for 23 hours.

The range is dry durum wheat pasta in three lines. Mancini Linea Classica has 27 items, including spaghetti, spaghettoni, square spaghettoni, chitarra, linguine, bucatini, capellini, fettucce, paccheri, rigatoni, tuffoli, fusilli, penne and the "Mista" mixed pasta. Mancini Linea Integrale offers wholegrain spaghetti, penne rigate and fusilli. Mancini Grani Turanici is pasta from the ancient wheat Triticum turgidum subsp. turanicum, which the factory has worked with since 2014.

Mancini is not a Pasta di Gragnano PGI producer and holds no protected name; its distinguishing feature is the complete chain from field to pack.