The rediscovery of the ancient wheats
has involved Pasta Mancini
too, which produces and transforms wheat all of itself and therefore endowed with a structure which is suitable with this kind of evolution.
has started this road with the Turanico wheat
coming from the BIO organic certified agriculture
, a specie is hailing from the Khorasan region ( North East Iran) and present in Italy too, but in the last years it was abandoned by the most.
Since 2013 Pastificio Mancini
, has started to develop pasta making instruments to interpret the richness of these wheats at their best, which have been re-discovered and cultivated.
Circular bronze wire drawings
, low temperatures drying , lower than 44 degrees 20 hours for the short formats of pasta
and 40 hours for the long ones.
The result obtained is a lightly dark pasta, with a colour that reminds of ground, endowed with a pronounced wheat aroma.
Available in the formats SPAGHETTI DI GRANI TURANICI BIO - Pasta Mancini
, PENNE LISCE DI GRANI TURANICI BIO - Pasta Mancini
, SEDANI 20 RIGHE DI GRANI TURANICI BIO - Pasta Mancini