Azienda Agricola Mancini have been cultivating durum wheat for three generations. After much research, the present owner, Massimo Mancini has found the perfect ingredients and conditions to produce an artisan-made pasta that is second to none and widely respected in Italy. Using only wheat that has been cultivated on their farm, Mancini use bronze-wire drawing machines to shape the pasta and give it its porosity the slow-drying techniques, then slowly dry the pasta on wooden frames for 45-60 hours.