Durum wheat pasta
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Mancini pastificio agricolo Bucatini 500g
3.60 €Pastificio Mancini’s bucatini are made exclusively from durum wheat grown within the company at 0 metres.
They are a long pasta format typical of the Italian gastronomic tradition. They have a diameter of about 2.8 mm with a small hole in the middle that allows the format to catch the sauce inside and make them even more delicious.
Made exclusively from durum wheat semolina and water.
Bronze-drawn with a drying time of 24 hours.
Recommended cooking time: 5-7 minutes.
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Mancini pastificio agricolo Chitarra 500g
3.60 €Pastificio Mancini’s chitarra is produced exclusively from durum wheat grown within the company at 0 metres.
They are a long pasta format typical of the Italian gastronomic tradition, with a characteristic square shape.
Produced exclusively from durum wheat semolina and water.
It is bronze drawn with a drying time of 27 hours.
Recommended cooking time: 8-10 minutes.
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Mancini pastificio agricolo Linguine 500g
3.60 €Pastificio Mancini’s linguine are produced exclusively from durum wheat grown within the company at 0 metres.
They are a long pasta format typical of the Italian gastronomic tradition, with a characteristic long and flat shape.
Produced exclusively from durum wheat semolina and water.
It is bronze drawn with a drying time of 23 h.
Recommended cooking time: 7-9 minutes.
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Mancini pastificio agricolo Long fusilli 500g
3.60 €Pastificio Mancini’s long fusilli are made exclusively from durum wheat grown within the company at 0 metres.
They are a short pasta format typical of the Italian gastronomic tradition and are characteristic for their tapered shape.
Made exclusively from durum wheat semolina and water.
It is bronze drawn with a drying time of 22 h.
Recommended cooking time: 8-10 minutes.
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Mancini pastificio agricolo Mezze maniche 500g
3.60 €Pastificio Mancini’s mezze maniche are produced exclusively from durum wheat grown within the company at 0 metres.
They are a short pasta format typical of the Italian gastronomic tradition.
Made exclusively from durum wheat semolina and water.
It is bronze drawn with a drying time of 22 hours.
Recommended cooking time: 9-11 minutes.
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Mancini pastificio agricolo Mezzi paccheri 500g
3.60 €Pastificio Mancini’s mezzi paccheri are made exclusively from durum wheat grown within the company at 0 metres.
They are a short pasta format typical of the Italian gastronomic tradition, designed with the same characteristics as the pacchero but shorter to prevent it from flattening during cooking.
Made exclusively from durum wheat semolina and water.
It is bronze drawn with a drying time of 23 hours.
Recommended cooking time: 12-14 minutes.
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Mancini pastificio agricolo Rigatoni 500g
3.60 €Pastificio Mancini’s rigatoni are produced exclusively from durum wheat grown within the company at 0 metres.
They are a short pasta format typical of the Italian gastronomic tradition, the stripes help to capture all types of seasoning used in your recipes.
Made exclusively from durum wheat semolina and water.
It is bronze drawn with a drying time of 23 hours.
Recommended cooking time: 9-11 minutes.
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Mancini pastificio agricolo Spaghetti 500g
3.60 €Pastificio Mancini’s spaghetti are made exclusively from durum wheat grown within the company at 0 metres.
They are a long pasta format typical of the Italian gastronomic tradition, with a diameter of 2.2 mm.
Produced exclusively from durum wheat semolina and water.
It is bronze drawn with a drying time of 36 hours.
Recommended cooking time: 9-11 minutes.
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Mancini pastificio agricolo Spaghetti turanici 500g
5.40 €Pastificio Mancini’s spaghetti turanici are produced exclusively from Turanico wheat grown within the company at 0 metres.
They are a long pasta format typical of the Italian gastronomic tradition.
With a typical earthy colour, once cooked in water they give off a powerful scent of wheat. Various studies have shown that it is a wheat that is very low in gluten and easy to digest.
A UNIQUE product of its kind.
It is bronze-drawn with a drying time of 36 hours.
Recommended cooking time: 7-9 minutes.
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Mancini pastificio agricolo Spaghettoni 500g
3.60 €Pastificio Mancini’s spaghettoni are made exclusively from durum wheat grown within the company at 0 metres.
They are a long pasta format typical of the Italian gastronomic tradition, with a thicker diameter and a more consistent bite than the more classic spaghetto.
Made exclusively from durum wheat semolina and water.
It is bronze drawn with a drying time of 44 hours.
Recommended cooking time: 11-13 minutes.
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Mancini pastificio agricolo Square spaghettoni 500g
3.60 €Pastificio Mancini’s square spaghettoni are made exclusively from durum wheat grown within the company at 0 metres.
They are a long pasta format typical of the Italian gastronomic tradition, and are a particular cross between the spaghettone and the chitarra.
Made exclusively from durum wheat semolina and water.
It is bronze drawn with a drying time of 44 hours.
Recommended cooking time: 12-14 minutes.
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Mancini pastificio agricolo Tuffoli 500g
3.60 €Pastificio Mancini’s tuffoli are made exclusively from durum wheat grown within the company at 0 metres.
They are a short pasta format typical of the Italian gastronomic tradition, it is identical to a classic naccherò but differs for the rifling.
Made exclusively from durum wheat semolina and water.
It is bronze drawn with a drying time of 23 hours.
Recommended cooking time: 10-12 minutes.
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Benedetto Cavalieri Spaghetti 500g
3.90 €Spaghetti from the Pugliese pasta factory Benedetto Cavalieri are a typical Italian pasta format.
With its characteristic roughness and ‘full-bodied’ thickness. It is obtained by bronze drawing with subsequent slow drying, exclusively from 100% Italian durum wheat semolina cultivated in sunny Puglia and Basilicata.
It is one of the best Italian Artisan Pastas made exclusively through the Delicate Method thanks to which all the maximum organoleptic characteristics present in the wheat are kept active.
The recommended cooking time is 12-13 minutes (Al dente).
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Benedetto Cavalieri Calamarata 500g
3.90 €Calamarata from the Pugliese pasta factory Benedetto Cavalieri are a typical Italian pasta format.
With its characteristic roughness and ‘full-bodied’ thickness. It is obtained by bronze drawing with subsequent slow drying, exclusively from 100% Italian durum wheat semolina cultivated in sunny Puglia and Basilicata.
It is one of the best Italian Artisan Pastas made exclusively through the Delicate Method thanks to which all the maximum organoleptic characteristics present in the wheat are kept active.
The recommended cooking time is 12-13 minutes (Al dente).
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Benedetto Cavalieri Caserecci 500g
3.90 €Caserecci from the Pugliese pasta factory Benedetto Cavalieri are a typical Italian pasta format.
With its characteristic roughness and ‘full-bodied’ thickness. It is obtained by bronze drawing with subsequent slow drying, exclusively from 100% Italian durum wheat semolina cultivated in sunny Puglia and Basilicata.
It is one of the best Italian Artisan Pastas made exclusively through the Delicate Method thanks to which all the maximum organoleptic characteristics present in the wheat are kept active.
The recommended cooking time is 10-11 minutes (Al dente).
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Benedetto Cavalieri Farfalle 500g
3.90 €Farfalle from the Pugliese pasta factory Benedetto Cavalieri are a typical Italian pasta format.
With its characteristic roughness and ‘full-bodied’ thickness. It is obtained by bronze drawing with subsequent slow drying, exclusively from 100% Italian durum wheat semolina cultivated in sunny Puglia and Basilicata.
It is one of the best Italian Artisan Pastas made exclusively through the Delicate Method thanks to which all the maximum organoleptic characteristics present in the wheat are kept active.
The recommended cooking time is 8-9 minutes (Al dente).
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Benedetto Cavalieri Fusilli 500g
3.90 €Fusilli from the Pugliese pasta factory Benedetto Cavalieri are a typical Italian pasta format.
With its characteristic roughness and ‘full-bodied’ thickness. It is obtained by bronze drawing with subsequent slow drying, exclusively from 100% Italian durum wheat semolina cultivated in sunny Puglia and Basilicata.
It is one of the best Italian Artisan Pastas made exclusively through the Delicate Method thanks to which all the maximum organoleptic characteristics present in the wheat are kept active.
The recommended cooking time is 12-13 minutes (Al dente).
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Benedetto Cavalieri Linguine 500g
3.90 €Linguine from the Pugliese pasta factory Benedetto Cavalieri are a typical Italian pasta format.
With its characteristic roughness and ‘full-bodied’ thickness. It is obtained by bronze drawing with subsequent slow drying, exclusively from 100% Italian durum wheat semolina cultivated in sunny Puglia and Basilicata.
It is one of the best Italian Artisan Pastas made exclusively through the Delicate Method thanks to which all the maximum organoleptic characteristics present in the wheat are kept active.
The recommended cooking time is 7-8 minutes (Al dente).
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Benedetto Cavalieri Lumache 500g
3.90 €Lumache from the Pugliese pasta factory Benedetto Cavalieri are a typical Italian pasta format.
With its characteristic roughness and ‘full-bodied’ thickness. It is obtained by bronze drawing with subsequent slow drying, exclusively from 100% Italian durum wheat semolina cultivated in sunny Puglia and Basilicata.
It is one of the best Italian Artisan Pastas made exclusively through the Delicate Method thanks to which all the maximum organoleptic characteristics present in the wheat are kept active.
The recommended cooking time is 13-14 minutes (Al dente).
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Benedetto Cavalieri Maccheroni 500g
3.90 €Maccheroni from the Pugliese pasta factory Benedetto Cavalieri are a typical Italian pasta format.
With its characteristic roughness and ‘full-bodied’ thickness. It is obtained by bronze drawing with subsequent slow drying, exclusively from 100% Italian durum wheat semolina cultivated in sunny Puglia and Basilicata.
It is one of the best Italian Artisan Pastas made exclusively through the Delicate Method thanks to which all the maximum organoleptic characteristics present in the wheat are kept active.
The recommended cooking time is 12-13 minutes (Al dente).
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Benedetto Cavalieri Mezze Maniche 500g
3.90 €Mezze Maniche from the Pugliese pasta factory Benedetto Cavalieri are a typical Italian pasta format.
With its characteristic roughness and ‘full-bodied’ thickness.
It is obtained by bronze drawing with subsequent slow drying, exclusively from 100% Italian durum wheat semolina cultivated in sunny Puglia and Basilicata.
It is one of the best Italian Artisan Pastas made exclusively through the Delicate Method thanks to which all the maximum organoleptic characteristics present in the wheat are kept active.
The recommended cooking time is 12-13 minutes (Al dente).
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Benedetto Cavalieri Mezzi Rigatoni 500g
3.90 €Mezzi Rigatoni from the Pugliese pasta factory Benedetto Cavalieri are a typical Italian pasta format.
With its characteristic roughness and ‘full-bodied’ thickness. It is obtained by bronze drawing with subsequent slow drying, exclusively from 100% Italian durum wheat semolina cultivated in sunny Puglia and Basilicata.
It is one of the best Italian Artisan Pastas made exclusively through the Delicate Method thanks to which all the maximum organoleptic characteristics present in the wheat are kept active.
The recommended cooking time is 12-13 minutes (Al dente).
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Benedetto Cavalieri Orecchiette 500g
3.90 €Orecchiette from the Pugliese pasta factory Benedetto Cavalieri are a typical Italian pasta format.
With its characteristic roughness and ‘full-bodied’ thickness. It is obtained by bronze drawing with subsequent slow drying, exclusively from 100% Italian durum wheat semolina cultivated in sunny Puglia and Basilicata.
It is one of the best Italian Artisan Pastas made exclusively through the Delicate Method thanks to which all the maximum organoleptic characteristics present in the wheat are kept active.
The recommended cooking time is 7-8 minutes (Al dente).
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Benedetto Cavalieri Penne lisce 500g
3.90 €Penne Lisce from the Pugliese pasta factory Benedetto Cavalieri are a typical Italian pasta format.
With its characteristic roughness and ‘full-bodied’ thickness. It is obtained by bronze drawing with subsequent slow drying, exclusively from 100% Italian durum wheat semolina cultivated in sunny Puglia and Basilicata.
It is one of the best Italian Artisan Pastas made exclusively through the Delicate Method thanks to which all the maximum organoleptic characteristics present in the wheat are kept active.
The recommended cooking time is 12-13 minutes (Al dente).
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