Pasta Mancini is an Italian pasta manufacturing company based in the region of Le Marche, in central Italy.
Massimo Mancini, following the steps of his grandfather, decided to get into agriculture and, in 2007, to build the production factory right in the middle of his own durum wheat fields.
The company is strongly committed to ensure a protection of its fields in compliance with national and European standards for environmental sustainability that retrieve the same principles that were respected by farmers in the past.
The company branded this approach with the name of “Good Agricultural Practice”.
Pasta Mancini applies crop rotation to maintain the soil fertile, selects only the varieties that best tolerate the condition of each field and carries out strict controls along the entire production cycle.
Today, Massimo Mancini is guided by the teachings of his late grandfather, Mariano, as he works alongside his father, Giuseppe, to produce some of Italy's finest pasta.
To get a nutritious, well-flavored pasta, it is important to start with the best varieties of hard, durum wheat. That is why the company decided to grow its own wheat and to make its pasta only from this freshly ground wheat.
Pasta Mancini harvests the grain in June and July, and rotate the fields with other crops like sunflowers and fava beans.
Pasta Mancini built a custom-designed, small factory right in the middle of the wheat fields so it can control the quality of the wheat and every stage of the pasta production.
The company uses bronze dies for its nineteen pasta shapes: they give an artisanal, textured finish to the pasta. While most of pasta factories use teflon rectangular discs, Pasta Mancini’s bronze round discs ensure a uniform pressure and so a more homogeneous result.
Pasta then dries slowly at gentle temperatures so it retains all its wheat flavor and nutrients.
All these phases are managed by a digital system that allows to control variables such as temperature and humidity.