Why You’ll Love This

This whole-wheat spaghetti has the depth and satisfying chew we want from whole grain pasta without feeling coarse or heavy. Its nutty wheat flavor can stand up to assertive vegetables and sauces while still delivering a polished, springy bite.

What Makes It Special

Mancini grows its own durum wheat in the fields surrounding its pasta factory in Le Marche. For this integrale pasta, the complete kernel—including bran, germ, and endosperm—is preserved. The dough is extruded through bronze dies and slowly dried at low temperature for a rough surface and resilient texture.

Perfect Pairings

Pair it with broccoli rabe, mushrooms, lentils, white beans, tomato sauce, anchovies, garlic, chile, walnuts, Pecorino Romano, ricotta salata, or robust extra virgin olive oil.

Serving Ideas

Toss with garlicky greens and chile, serve with tomato and white beans, finish with anchovies and breadcrumbs, or pair with mushrooms and walnuts. Reserve pasta water to help the sauce cling to the bronze-drawn surface.

About the Producer

Mancini Pastificio Agricolo is an estate pasta producer in Monte San Pietrangeli, Le Marche. The company grows its durum wheat, makes pasta beside the fields, and controls the process from seed selection through slow drying.

Tasting Notes: Toasted whole wheat, bran, gentle nuttiness, firm al dente bite, rustic finish

Country: Italy