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The house cut, from wheat grown around the factory.
The Mancini family has farmed this land since 1938; the pasta came later, when Massimo Mancini, an agronomist, built a pastificio in the middle of the family's wheat rather than sell the harvest as a commodity. Farmers first, pasta makers second — their order, not ours.
The spaghetti is drawn through bronze, which leaves the surface matte and rough enough to grip a sauce, then dried for thirty-six hours at low temperature. Fast-dried pasta cooks the flavour out of the wheat before it ever meets water; this keeps it in, along with the bite.
Look at the pack: it carries the harvest year, like a vintage, because the wheat changes a little every summer.
This is the reference cut of the house — pomodoro, aglio e olio, cacio e pepe, anything built on oil or tomato. Spaghettoni is the same idea, thicker.
The house cut, from wheat grown around the factory.
The Mancini family has farmed this land since 1938; the pasta came later, when Massimo Mancini, an agronomist, built a pastificio in the middle of the family's wheat rather than sell the harvest as a commodity. Farmers first, pasta makers second — their order, not ours.
The spaghetti is drawn through bronze, which leaves the surface matte and rough enough to grip a sauce, then dried for thirty-six hours at low temperature. Fast-dried pasta cooks the flavour out of the wheat before it ever meets water; this keeps it in, along with the bite.
Look at the pack: it carries the harvest year, like a vintage, because the wheat changes a little every summer.
This is the reference cut of the house — pomodoro, aglio e olio, cacio e pepe, anything built on oil or tomato. Spaghettoni is the same idea, thicker.
