Spaghetti

Spaghetti, premium Italian pasta by Pasta Mancini

Classic spaghetti from the Mancini pasta workshop in the Marche, Italy. The durum wheat comes from their own cultivation, the pasta is slow-dried and shaped through a bronze die. That gives it a finely rough surface to which every sauce clings perfectly, a pasta for every day and top class at once.

How to use

The classic for spaghetti aglio e olio, cacio e pepe, carbonara and pomodoro. They pair beautifully with pesto, vongole, bolognese and Mediterranean sauces. Cooked al dente and with a fine surface for binding sauce.

Important: Cook in plenty of salted water for 9 to 11 minutes until al dente, stirring occasionally. Keep a little pasta water to bind the sauce to a creamy finish. Store dry and well sealed.

At a glance

• Italian spaghetti from their own durum wheat cultivation
• By Pasta Mancini from the Marche, Italy
• Shaped through a bronze die, slow-dried
• Finely rough surface for the best sauce binding
• Versatile for Mediterranean pasta classics

Goes well with

For a quick pomodoro, our San Marzano tomatoes are ideal, and for something savoury a ready-made pesto. For Mediterranean pasta, our sun-dried tomatoes in olive oil round off the dish.

Frequently Asked Questions

What makes Mancini pasta special?
Mancini grows the durum wheat itself, shapes the pasta through bronze dies and dries it slowly. That gives a rough surface and an especially good bite.

How long do I cook the spaghetti?
Cook in plenty of salted water for 9 to 11 minutes until al dente. For al dente, taste a minute earlier.

Are the spaghetti vegan?
Yes, they are made only from durum wheat semolina and water, which makes them vegan.

How do I store them?
Dry and well sealed, then they keep for a long time.