Mancini Tuffoli Pasta

Field to Bronze To get a nutritious, well-flavored pasta, you need to start with the best varieties of hard, durum wheat. That’s why Mancini decided to grow on their own land and make their pasta only from freshly ground wheat. The family built a custom-designed, small factory right in the middle of the wheat fields so they could control the quality of their wheat and every stage of their pasta production. Bronze dies are used for the pasta shapes that they produce: this gives an artisanal, textured finish to the pasta that makes it hold its sauces better. The pasta dries slowly at gentle temperatures so it retains all its wheat flavor and nutrients. Today, Massimo Mancini is guided by the teachings of his late grandfather, Mariano