The Mancini family produces top-quality pasta from wheat they grow in 300 hectares of fields in Le Marche, central Italy. Massimo Mancini is guided by the teachings of his late grandfather, Mariano, as he works alongside his father, Giuseppe, to produce some of Italy’s finest pasta.To get nutritious, well-flavored pasta, you need to start with the best varieties of durum wheat. Pastificio Mancini grows their own and makes their pasta only using this freshly ground wheat. They built a custom-designed, small factory right in the middle of the wheat fields so they could control the quality of their wheat and every stage of the pasta production. Pastificio Mancini uses bronze dies to give an artisanal, textured finish to the pasta that makes it hold its sauces better. The pasta dries slowly at gentle temperatures so it retains all its wheat flavor and nutrients.