Mancini Pastificio Agricolo uses only semolina and water as ingredients for the Square Spaghettoni. The durum wheat is grown directly by the company and the Spaghettoni are produced with bronze circular dies and are dried at temperatures between 36°C and 46°C for a period of 40 hours. The Square Spaghettoni are 260 mm long and have a square cross-section with a side of 2.4 mm. The ideal cooking time is 12-14 minutes.
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Mancini Pastificio Agricolo uses only semolina and water as ingredients for the Square Spaghettoni. The durum wheat is grown directly by the company and the Spaghettoni are produced with bronze circular dies and are dried at temperatures between 36°C and 46°C for a period of 40 hours. The Square Spaghettoni are 260 mm long and have a square cross-section with a side of 2.4 mm. The ideal cooking time is 12-14 minutes.
