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. Pasta Mancini 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.