A great format for the everyday recipes, this Regina dei Sibillini Mezze Maniche pasta is bronze cut and dried at low temperature, made only from wheat locally grown in the Sibillini National Park, in the Marche region of Italy.
Porous and thick, they cook quickly, and can be tossed in a pan vigorously to make sure the sauce gets all in the right places.
Lenght: 20 mm
Diameter: 16 mm
Cooking time: 6-8 min
Boil abundant water, add salt, then throw in the Mezze Maniche and cook for at least 6-7 minutes (al dente). Try it, and depending on your taste, if you like it slightly softer on the inside, leave it for a couple of more minutes.
Drain, throw in the pan with the sauce, toss at high heat. Add a good amount cheese, extra virgin olive oil if needed, and enjoy!
Durum WHEAT semolina, water (allergens in CAPS). Made using wheat grown and processed in the region of Marche, Italy.
Regina dei Sibillini is a company born in Montefortino in the Marche region that produces pasta using only durum wheat from its own land in the National Park of the Sibillini Mountains. A rare choice, that of durum wheat in a mountain environment (600 to 900 above sea level), which together with direct cultivation and artisanal processing methods, allowed Regina dei Sibillini to create a unique and high quality product.
The mountains, the water, the air, and the determination of doing things with care are all elements you can taste in this incredible pasta.
