Spaghetti

Durum wheat semolina spaghetti from Pastificio Agricolo Mancini

The spaghetti is produced with durum wheat grown directly by the company.

The only ingredients used are semolina and water. We use circular bronze dies and dry the pasta at temperatures below 44°C, taking about 20 hours for short pasta and about 40 hours for long pasta. The spaghetti has a diameter of 2.2mm and a length of 260mm. Cooking time is 9-11 minutes.
Organoleptic characteristics

SMELL: typical, but uncommon with a predominance of semolina notes;
TASTE: pleasant, typical but uncommon with a prevalence of semolina notes;
COLOR: pale yellow
CONSISTENCY: typical; the sensation of the “rib” of the pasta is accentuated, the cooking resistance is good