There is a farm that produces pasta in the middle of wheat field. To get nutritious, well-flavored pasta, you need to start with the best varieties of hard, durum wheat. That’s why Massimo Mancini decided to grow our own and to make our pasta only from this freshly ground wheat.
He built a custom-designed, small factory right in the middle of the wheat fields so we could control the quality of our wheat and every stage of the pasta production. He uses bronze dies for the eleven pasta shapes he produces: they 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.