Long cut: Spaghettini

For his semolina recipe, Massimo Mancini chooses and grows two varieties of wheat, the 'San Carlo and the 'Levante'.  They contain a higher degree of gluten that will increase the resistance of the pasta to overcooking and enhance the taste to get a round mouth feel.   Circular bronze die plates are used so that the pasta's surface becomes porous to allow an easy sticking of the sauce to the pasta, without changing the color and consistency.  And for the best result, pasta is dried very slowly at temperatures lower than 44 C, taking about 20 hours for short pasta and 40 hours for long pasta.

Cooking time:  5-7 minutes.

Length:  260mm

Diameter:  1,8mm

Ingredients:  durum wheat semolina, water.