Spaghettoni Pasta

Mancini

This artisanal pasta is made with durum wheat semolina grown on Mancini’s own farms in the Marche region. Spaghettoni are a thicker version of spaghetti, with more bite and chew. The added thickness makes them ideal for robust sauces—like amatriciana, cacio e pepe, carbonara, or seafood-based preparations—where the pasta’s weight balances bolder flavors. Mancini extrudes spaghettoni through bronze dies and slow-dries it at low temperatures, creating a rough texture that captures sauces beautifully.