M�rke: Pasta Mancini

Pasta Mancini is borne out of the meeting of modern possibilities and old expertise, acquired with humility and evident above all during the winter, when the majority of the pasta is produced but when the weather conditions make the work more difficult. The level of humidity necessary for production, easily attained during the summer, is at risk during the cold months when even a simple change in the air can cause the drying pasta to crack. In addition to the sensitivity of the pasta-maker, is the structure of the laboratory to avoid it falling: as ever in the case of a pasta factory, its form is its essence. As well as short pasta, long pasta is also produced with circular-shaped, bronze dies, abandoned in the industrial area in favour of linear dies, which guarantee a greater executive velocity and, therefore, attainment of better results in terms of quantity.

This type of pasta is suitable for "Penne all'Arrabbiata"

Length: 40 mm

Diameter: 10,2 mm