Collection: Mancini

At Mancini Pastificio Agricolo, pasta is grown, not just made. The story began in 1938, when Mariano Mancini founded the family’s wheat farm in the heart of Le Marche, Italy. Three generations later, his grandson Massimo Mancini — an agronomist by training — built a pasta factory right in the middle of those same fields. The idea was simple but revolutionary: to produce pasta using only the durum wheat grown and harvested on their own land. Each year’s crop yields a “seasonal” pasta that reflects the unique conditions of that year. 

Everything is done on the estate, from seed selection to cultivation, milling, and shaping. The wheat is grown sustainably using crop rotation and natural methods that enhance soil fertility and biodiversity. After harvest, it’s cold-stored without chemicals, freshly milled just meters away, then turned into pasta using only semolina and water. The dough is bronze-extruded and dried slowly for up to 44 hours at low temperatures to preserve the wheat’s natural aroma, texture, and flavour. Each shape follows its own recipe to bring out the best in the grain. 

This is pasta that tells a story — of land, of care, of tradition evolving through innovation. Every detail is considered: the wheat varieties are selected in collaboration with expert agronomists, each field is monitored closely throughout the growing season, and production is adapted each year to match the traits of the harvest. Because the wheat changes, the process must too — a living product shaped by nature. Each package is printed with the harvest year and includes a QR code for full transparency, reflecting Mancini’s belief that great food begins with knowing where it comes from.