Pasta Mancini Spaghetti aus Harweizengrieß, 500-g-Tüte
Our pasta is produced from durum wheat cultivated directly by the company.
Semolina and water are the only ingredients.
We use circular bronze die plates and we dry Spaghetti at temperatures between min. 36°C and max 46°C, taking 36 hours.
They have a diameter of 2,2 mm and a length of 260 mm.
Their cooking time is between 9 and 11 minutes.
Source: PASTA MANCINI
Massimo Mancini is the only pasta maker in Italy that processes its own durum wheat. He experiments with traditional varieties of the region and old varieties. Today it is Levante, a durum wheat that contains a particularly high gluten content and thus binds the dough, and San Carlo, which ensures the elasticity of the pasta. Only one year's worth of flour is used for the sake of consistent quality - vintage pasta.
Distributor: Azienda Agr. Mancini, Società agraria semplice, Via Ernesto Paoletti 1, (IT) 63815 Monte San Pietrangeli (FM)
Notes: Illustration may differ from original in shape and colour. No liability is assumed for the above information. Only the information on the respective product packaging is binding. Please check these in each individual case.
Ingredients:
Hartweizengrieß 85%, Wasser 15%
This product contains on average:
| Nutrition Facts | per 100 g |
|---|---|
| Energy | 1466 kJ / 350 kcal |
| Protein | 13 g |
| Fat | 1,4 g |
| -of which saturates | 0,89 g |
| Carbohydrates | 69 g |
| -of which sugars | 0 g |
| Fibres | 2,14 g |
| Sodium | 0 g |
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