In the rolling hills of Marche, there’s a farm that produces pasta in the middle of a wheat field.

  Rather than buying semolina, since 2001, the Mancini family has been cultivating their own grain on the outskirts of Monte San Pietrangeli, planting, harvesting and milling wheat themselves, controlling every step of the pasta‑making process. This closed loop—seed to packaging—ensures that the flavour and texture of their pasta begin with the soil.

Pasta Mancini’s philosophy is grounded in sustainable agriculture and transparency

Wheat varieties such as Maestà, Nazareno and Farah are selected with agronomist Oriana Porfiri for their protein content and flavour. Crop rotation with legumes and sunflowers maintains soil fertility, and Good Agricultural Practices guide pest management and decision‑making. After harvest, grains are stored in refrigerated silos to preserve freshness, then milled throughout the year to produce fresh semolina. Dough made from semolina and water is extruded through circular bronze dies and dried slowly at low temperatures, giving the pasta its porous texture and keeping nutrients intact.

The result is a portfolio of pasta lines that celebrate both tradition and innovation. The Classica line uses only semolina and water and includes shapes from spaghetti and fusilli to calamarata.  Integrale retains the whole grain, offering fiber‑rich fusilli and penne rigate.  Grani Turanici features ancient Turanic wheat, prized for digestibility and a distinctive flavour.  Mista Mancini blends seven shapes extruded from a single die, creating a playful mix of textures. For special occasions there is Nonno Mariano Raccolto 2024, a limited edition spaghetti made from a wheat variety named after the founder’s grandfather and accompanied by a booklet that tells its story.