Mancini Paccheri is produced using durum wheat grown directly in the fields surrounding the company’s pasta factory in Italy. Made with only durum wheat semolina and water, the pasta is bronze-drawn for a textured surface and slowly dried for 23 hours at temperatures between 36°C and 55°C. Each substantial tube measures approximately 50 mm long and 30 mm in diameter, making it ideal for seafood sauces, rich ragù, stuffing and baked pasta dishes. Recommended cooking time is 12–14 minutes.