Mancini Mezze Maniche

This pasta is produced exclusively from durum wheat cultivated directly by the company.

It is made using only two ingredients: semolina and water.

Mancini uses traditional circular bronze dies to shape the pasta, giving it a rough, porous surface that enhances sauce adherence. The Mezze Maniche are dried slowly at controlled temperatures ranging from a minimum of 36°C to a maximum of 55°C over a period of 22 hours.

Each piece has a diameter of 19.2 mm and a length of 20 mm.

The recommended cooking time is between 9 and 11 minutes.