{"title":"Pasta","description":"\u003cp\u003eMade from wheat grown on the same estate it's made on. Bronze-cut and dried slowly.\u003c\/p\u003e\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/collections\/pasta-b.png?v=1789478952\" alt=\"\"\u003e\u003c\/p\u003e","products":[{"product_id":"mancini-spaghetti","title":"Spaghetti","description":"\u003cp\u003eThe house cut, from wheat grown around the factory. Dried for thirty-six hours.\u003c\/p\u003e\n\u003cp\u003eThe Mancini family has farmed this land since 1938; the pasta came later, when Massimo Mancini, an agronomist, built a pastificio in the middle of the family's wheat rather than sell the harvest as a commodity. Farmers first, pasta makers second — their order, not ours.\u003c\/p\u003e\n\u003cp\u003eThe spaghetti is drawn through bronze, which leaves the surface matte and rough enough to grip a sauce, then dried for thirty-six hours at low temperature. Fast-dried pasta cooks the flavour out of the wheat before it ever meets water; this keeps it in, along with the bite.\u003c\/p\u003e\n\u003cp\u003eLook at the pack: it carries the harvest year, like a vintage, because the wheat changes a little every summer.\u003c\/p\u003e\n\u003cp\u003eThis is the reference cut of the house — pomodoro, aglio e olio, cacio e pepe, anything built on oil or tomato. Spaghettoni is the same idea, thicker.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e An estate in Le Marche where the pasta factory sits inside the wheat fields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e San Marzano DOP, Attianese — the reference sauce for the reference cut · Coratina Extra Virgin, Muraglia — aglio e olio with a spine · Spyro, Capobianco — Sunday pomodoro.\u003c\/p\u003e","brand":"Pastificio Mancini","offers":[{"title":"500 g","offer_id":43833396723779,"sku":null,"price":1350.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/ChatGPT_Image_Jun_27_2026_01_45_39_PM.png?v=1789479329"},{"product_id":"mancini-spaghettoni","title":"Spaghettoni","description":"\u003cp\u003eSpaghetti, one size up: more chew, more wheat, more minutes.\u003c\/p\u003e\n\u003cp\u003eSpaghettoni is what the name says — big spaghetti. The extra thickness changes everything at the table: a longer cook, a deeper chew, and a cut substantial enough to carry the rich sauces that overwhelm a standard strand.\u003c\/p\u003e\n\u003cp\u003eFrom the estate's own durum, bronze-drawn, slow-dried the house way, harvest year on the pack.\u003c\/p\u003e\n\u003cp\u003eThis is the cut serious kitchens reach for when the sauce is butter, cheese, or egg: a carbonara, a cacio e pepe with intent, tomato and burrata in summer. Spaghetti is the everyday reference; this is the one for the dishes you linger over.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e An estate in Le Marche where the pasta factory sits inside the wheat fields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Fior d'Olio, Guglielmi — a first-picking oil over a thick strand · Trilly, Capobianco — burst whole tomatoes and not much else · Truffle Salt, Savini — for the cacio e pepe with intent.\u003c\/p\u003e","brand":"Pastificio Mancini","offers":[{"title":"500 g","offer_id":43833396854851,"sku":null,"price":1350.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/ChatGPT_Image_Jun_27_2026_01_44_50_PM.png?v=1789479332"},{"product_id":"mancini-whole-wheat-spaghetti","title":"Whole Wheat Spaghetti","description":"\u003cp\u003eThe same estate spaghetti, with the whole of the wheat left in.\u003c\/p\u003e\n\u003cp\u003eWhole wheat pasta has a reputation problem it doesn't deserve, earned by versions made from anonymous grain. This is the other kind: the family's own durum, milled with the bran in, so what reaches the plate is deeper, nuttier, closer to the field.\u003c\/p\u003e\n\u003cp\u003eBronze-drawn and slow-dried like every cut in the house, it cooks to a proper al dente rather than the gloom whole wheat is accused of.\u003c\/p\u003e\n\u003cp\u003eIt suits the sauces with character of their own — anchovy and chilli, roasted vegetables, dark greens, a rough tomato sauce with plenty of oil. This is how Italy eats whole grain: for the flavour. The rest is a bonus.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e An estate in Le Marche where the pasta factory sits inside the wheat fields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Coratina Extra Virgin, Muraglia — strong oil for a strong strand · Sun-Dried Tomatoes, Capobianco — chopped through, with their oil · Pelati Spyro, Capobianco — the rough tomato sauce.\u003c\/p\u003e","brand":"Pastificio Mancini","offers":[{"title":"500 g","offer_id":43833396887619,"sku":null,"price":1350.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/pasta_mancini_spaghetti_integrali_F4EFDD.png?v=1789479369"},{"product_id":"mancini-whole-wheat-penne-rigate","title":"Whole Wheat Penne Rigate","description":"\u003cp\u003eThe weeknight quill, whole grain, from the same fields.\u003c\/p\u003e\n\u003cp\u003eThe house's everyday shape with the whole of the estate's wheat in it: bran, flavour, and all. Ridged, bronze-drawn, slow-dried, deeper in colour and nuttier on the tongue than the classic penne beside it.\u003c\/p\u003e\n\u003cp\u003eIt shrugs off strong company — chilli, olives, capers, roasted vegetables, a sturdy tomato sauce — and holds its bite in a baked dish.\u003c\/p\u003e\n\u003cp\u003eThe two whole wheat cuts split the week between them: the spaghetti for the long-strand nights, this for everything else. Same field, same year, more of the grain.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e An estate in Le Marche where the pasta factory sits inside the wheat fields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Sughetto with Bell Pepper, Capobianco — sturdy sauce, sturdy quill · Sun-Dried Tomatoes, Capobianco — the pantry pasta salad · Peranzana Extra Virgin, Muraglia — to finish, generously.\u003c\/p\u003e","brand":"Pastificio Mancini","offers":[{"title":"500 g","offer_id":43833396985923,"sku":null,"price":1350.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/pasta_mancini_penne_integrali_F4EFDD.png?v=1789479366"},{"product_id":"mancini-maccheroni","title":"Maccheroni","description":"\u003cp\u003eThe homely tube: the shape Italian family cooking is built on.\u003c\/p\u003e\n\u003cp\u003eMaccheroni is the least glamorous word in Italian pasta, which is exactly its credential. This is the shape of family kitchens — short tubes that hold a sauce inside as well as on the surface, forgiving on the stove, generous on the plate.\u003c\/p\u003e\n\u003cp\u003eHere it gets the full estate treatment: the family's own durum, bronze dies, the slow low-temperature drying the house gives every cut, the harvest year on the pack.\u003c\/p\u003e\n\u003cp\u003eUse it where comfort is the point — a tomato sauce with too much oil in the best way, a baked dish with whatever the fridge holds, a soup that needs body. Of the house's tubes, this is the small and easygoing one; Rigatoni brings the drama.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e An estate in Le Marche where the pasta factory sits inside the wheat fields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Sughetto with Bell Pepper, Capobianco — the generous sauce for the generous shape · Blondy, Capobianco — an orange pomodoro · Cabianca Organic, Palazzo — the quiet oil underneath.\u003c\/p\u003e","brand":"Pastificio Mancini","offers":[{"title":"500 g","offer_id":43833396789315,"sku":null,"price":1350.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/ChatGPT_Image_Jun_27_2026_01_23_25_PM.png?v=1789479290"},{"product_id":"mancini-fusilli-lunghi","title":"Fusilli Lunghi","description":"\u003cp\u003eThe corkscrew, at full length: the cut almost nobody outside Italy has met.\u003c\/p\u003e\n\u003cp\u003eFusilli lunghi are long spirals, telephone-cord curls the length of spaghetti, a shape that mostly stayed in Italy while its short cousin travelled the world.\u003c\/p\u003e\n\u003cp\u003eThe spiral is the point: every turn is a ledge for sauce, and the bronze-drawn surface roughens each one. Estate wheat, slow drying, harvest year on the pack — the full house method.\u003c\/p\u003e\n\u003cp\u003eIt wants a sauce that can ride the curves — a basil sughetto, a slow tomato, vegetables cooked down soft. Twirling it is part of dinner. Of the long cuts, spaghetti is the classic; this is the conversation piece.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e An estate in Le Marche where the pasta factory sits inside the wheat fields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Sughetto with Basil, Capobianco — a sauce that rides the curves · Lemon Olive Oil, Muraglia — the summer version · Dolly, Capobianco — pale gold against the spiral.\u003c\/p\u003e","brand":"Pastificio Mancini","offers":[{"title":"500 g","offer_id":43833396920387,"sku":null,"price":1350.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/ChatGPT_Image_Jun_27_2026_01_20_07_PM.png?v=1789479281"},{"product_id":"mancini-penne-rigate","title":"Penne Rigate","description":"\u003cp\u003eThe everyday quill, ridged so the sauce has something to hold.\u003c\/p\u003e\n\u003cp\u003eRigate means ridged, and the ridges are not decoration: cut along the length of each quill, they multiply the surface a sauce can cling to, and the bronze die roughens every millimetre of it.\u003c\/p\u003e\n\u003cp\u003eEstate-grown durum, drawn through bronze, dried slowly over twenty-two hours at low heat. Two ingredients on the pack — semolina and water — and the harvest year printed beside them.\u003c\/p\u003e\n\u003cp\u003ePenne is the shape Italian weeknights run on: it takes a tomato sauce, a vegetable sauce, a baked dish, a cold pasta salad, all without complaint. Rigatoni is its bigger brother, for the sauces with more ambition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e An estate in Le Marche where the pasta factory sits inside the wheat fields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Sughetto with Basil, Capobianco — made for exactly this · Peranzana Extra Virgin, Muraglia — the everyday oil · Quorum, Capobianco — the fifteen-minute sauce.\u003c\/p\u003e","brand":"Pastificio Mancini","offers":[{"title":"500 g","offer_id":43833396756547,"sku":null,"price":1350.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/ChatGPT_Image_Jun_27_2026_01_32_50_PM.png?v=1789479308"},{"product_id":"mancini-rigatoni","title":"Rigatoni","description":"\u003cp\u003eThe big tube: nineteen millimetres across, built for the sauces that take all afternoon.\u003c\/p\u003e\n\u003cp\u003eRigatoni is pasta at architectural scale — wide ridged tubes that trap a ragù inside, hold their bite under a heavy sauce, and stand up in a baked dish where smaller shapes surrender.\u003c\/p\u003e\n\u003cp\u003eMancini's is drawn through bronze from the estate's own wheat and dried for twenty-two hours at temperatures that would strike an industrial dryer as a waste of a day. The reward is chew, and wheat you can actually taste.\u003c\/p\u003e\n\u003cp\u003eThis is the cut for the slow Sunday sauces: ragù, amatriciana, anything with time in the recipe, and the definitive pasta al forno. Penne Rigate is the same logic at weeknight size.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e An estate in Le Marche where the pasta factory sits inside the wheat fields.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Spyro, Capobianco — the ragù starts here · Coratina Extra Virgin, Muraglia — a peppery thread over the top · Sughetto with Bell Pepper, Capobianco — for the baked version.\u003c\/p\u003e","brand":"Pastificio Mancini","offers":[{"title":"500 g","offer_id":43833396822083,"sku":null,"price":1350.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/ChatGPT_Image_Jun_27_2026_01_38_50_PM.png?v=1789479316"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/collections\/pasta-a.png?v=1789478954","url":"https:\/\/checkout.casaitaliana.in\/collections\/pantry-pasta.oembed","provider":"Casa Italiana","version":"1.0","type":"link"}