Turanian spaghetti

Turanian wheat is an ancient subspecies of durum wheat, selected by man more than 4,000 years ago in the Khorasan region (North-East of Iran). The Mancini agricultural company has organized a production chain from seed to pasta. By applying rules for eco-compatible and sustainable management of agricultural activities, in order to produce a raw material of the highest quality and healthiness with the lowest possible environmental impact and zero chemical residue.

Bronze drawing because it increases both the porosity and roughness of the pasta and, therefore, its ability to retain the sauce.

Drying between 22 and 44 hours at a temperature below 55°.

Each package of Mancini pasta shows the harvest year and a QR-Code printed on the bottom, by scanning which it is possible to know the quantitative and temporal data of the 4 main production phases.

500g pack. Cooking 7-9 min.