Pasta Mancini Mista (Mixed Pasta Shapes) - 500g

Meet the newest product from Mancini Pasta - Mancini Mista.

“Mista” or “mischiata” (mixed pasta) boasts a long culinary tradition, originating in the regions of Southern Italy.

What was once a pasta made up of a mix of shapes , salvaged from family kitchen cupboards, becomes, with Mista Mancini, a pasta with a new gastronomic identity.

The Mancini Mista consists of 7 different pasta shapes obtained from the extrusion of the dough through a single die and slowly dried at low temperatures

The 7 shapes that make up the Mista are:

Square Maccherone with a 11.3 mm section and 33 mm length.

Fusillone with a 16 mm diameter and 32 mm length.

Candela with a 11.5 mm diameter and 40 mm length.

Casareccia with a 8.7 mm section and 38 mm length.

Mafaldina with a 15 mm section and 34 mm length.

Linguina with a 4.2 mm diameter and 32 mm length.

Spaghetto with a 2.3 mm diameter and 32 mm length.

The cooking time is 8-9 minutes.

Mancini pasta is produced from durum wheat cultivated directly by the company; in fact they built their factory right in the middle of one of their fields.  Semolina and water are the only ingredients. They use circular bronze die plates and dry the pasta at temperatures lower than 44°C, taking about 20 hours for short pasta and about 40 hours for long pasta.

Made with Good Agricultural Practices (Buona Pratica Agricola)

Made in Italy

About Mancini Pasta

Our family produces top-quality pasta from wheat we grow in 10 hectares of our own fields in Le Marche, central Italy. We’ve worked this land for three generations in the unspoiled countryside of this beautiful hilly area. We harvest the grain in June and July, and rotate the fields with other crops like sunflowers and fava beans.

To get nutritious, well-flavored pasta, you need to start with the best varieties of hard, durum wheat. That’s why we decided to grow our own and to make our pasta only from this freshly ground wheat.

We 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.
We use bronze dies for the eleven pasta shapes we produce: 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.
Today, Massimo Mancini is guided by the teachings of his late grandfather, Mariano, as he works alongside his father, Giuseppe, to produce some of Italy's finest pasta.