Waste not, want not! This shape is the traditionally discarded hook, from hanging spaghetti.
“Food for Soul” and Pasta Mancini are excited to announce Curve Pasta, a call to act for conscious consumption, born out of an idea from three Michelin star chef, Massimo Bottura and Pasta Mancini to strive towards a circular economy and a better future for the planet and our communities.
They saw the potential of pasta scraps and gave them a new life. The curve is obtained from the part of the pasta that rests on the rack during the drying process and that is usually discarded in the making of some of their favorite long pasta shapes like spaghetti and linguine.
Mancini produces their classic line pasta only using the durum wheat that they grow and harvest every year in the fields surrounding their pasta factory, following the Good Agricultural Practices. Semolina and water are the only two ingredients.
They use circular bronze dies to shape the pasta and then dry it at temperatures below 55°C. It takes about 23-25 hours for their short pasta cuts and up to 44-46 hours for their long pasta cuts.
Curve have a length of 35 mm (1.38") and a diameter of 2,2 mm (0.08"). Their cooking time is between 9 and 11 minutes.
Ingredients: durum wheat semolina, water.
Weight: 500 g / 1.1 lb