We produce our pasta exclusively with durum wheat that we grow and harvest every year in the fields surrounding our pasta factory.
Only two ingredients go into making our pasta: semolina and water.
Our Tuffoli are shaped in circular bronze dies, then dried at temperatures of min. 36°C and max. 55°C for 22 hours.
Our Tuffoli are 40mm long and 26.7mm in diameter.
Cooking time: 10 to 12 minutes.
At Mancini Pastificio Agricolo we make our pasta exclusively with the wheat that we grow in the fields in the heart of the Marche region, in central Italy, which allows us to obtain a living product, the fruit of the year's harvest.
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