The Mancini pasta blew it out of the water. You can see that the Mancini is slightly more roughly textured when raw, a difference that seemed to multiply when cooked. In a simple sauce of butter and Pecorino, the sauce clung significantly better to the Mancini than the DeCecco.

in the middle of a wheat field. At Mancini Pastificio Agricolo we produce pasta exclusively with the durum wheat that we grow and harvest annually in the fields in the heart of Le Marche region, Italy, resulting every year in a “seasonal” product reflective of each year's agricultural conditions.