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Water and semolina: pasta is a duet, two simple ingredients working together. A good pasta, the best pasta, can only be achieved if the wheat is farmed and processed correctly. That’s why the history of Pasta Mancini starts with its wheat: an environmentally friendly factory surrounded by golden wheat amid sunny fields of Monte San Pietrangeli, in the heart of the Marche.


Mancini Pastificio Agricolo produces pasta the oldfashioned way using it’s own durum wheat. While on the one hand founder Massimo Mancini carries on the family tradition, on the other there’s room for innovation. Massimo’s grandfather, Mariano, started farming durum wheat in 1938. Mariano’s son, Giuseppe, followed in his father’s footsteps, as did Massimo after him. Through careful honing of his marketing and communication skills Massimo skilfully preserved that heritage, guided by a simple observation: «Why don’t we use our wheat to produce our own pasta?».


But not just any pasta. The objective was a product created with the best wheat, perfectly suited to the local soil and climate and processed using a round bronze die, the oldfashioned way. That’s the only way to bring out the pure quality of the raw materials.


After a period spent studying and researching every aspect of the farming and production supply chain, the project kicked off in 2010. Mancini Pastificio Agricolo has grown continuously since then, winning over chefs and enthusiasts with the first bite.

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