The dry pasta we serve is produced by Pastificio Artigianale Mancini with the hard wheat cultivated by the company itself. The only ingredients are semolina and water. We use round bronze die plates and dry our pasta at temperatures below 44°C, taking about 20 hours for the short-cut types and 40 hours for long-cut ones.
Our spaghetti have a diameter of 2.2 mm and a lenght of 260 mm. Cooking time is from 9 to 11 minutes.
Rigatoni are 45 mm long and have a diameter of 19.2 mm. Cooking time is about 7-9 minutes.
Tuffoli are 45 mm long and have a diameter of 26.7 mm. Cooking time is from 8 to 10 minutes