The pasta from Mancini Pastificio Agricolo is produced using durum wheat grown directly on their land; only semolina and water are used as ingredients. The Half Paccheri are created with bronze circular dies and subjected to a drying process that takes place at temperatures between 36°C and 55°C for a duration of 23 hours. The Half Paccheri have a diameter of 30 mm and a length of 30 mm. The recommended cooking time is 12-14 minutes.
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The pasta from Mancini Pastificio Agricolo is produced using durum wheat grown directly on their land; only semolina and water are used as ingredients. The Half Paccheri are created with bronze circular dies and subjected to a drying process that takes place at temperatures between 36°C and 55°C for a duration of 23 hours. The Half Paccheri have a diameter of 30 mm and a length of 30 mm. The recommended cooking time is 12-14 minutes.
