Mancini's "Turanici" line pasta is made from turanicum wheat (triticum turgidum subspecie turanicum, more commonly known as T. Turanicum) from certified organic agriculture. This type of wheat grows in the Khorasan region (northeastern Iran) and also in Italy, but nowadays it has been forgotten.
Since 2013, Mancini has collaborated with Prometeo, a company of Urbino, and Oriana Porfiri, an expert agronomist. They have begun to develop methodologies and pasta making tools to best interpret the treasure of this wheat, revaluated and cultivated by Prometeo.
They use circular bronze die plates and dry the pasta at temperatures lower than 130F, taking about 25 hours for short pasta and about 45 hours for long pasta. The result obtained by the union of this semolina and water is an earth colored pasta with a marked scent of wheat.
Length of 260 mm (10.3") and a diameter of 2,2 mm (0.09"). Their cooking time is between 7 and 9 minutes.
Ingredients: organic stone ground semolina of turancium durum wheat, water.
Weight: 500 g / 1.1 lb