New Arrival: Authentic Italian Pasta from Mancini

At The Barn Door, we are always searching for producers who honor tradition, craft, and quality. That’s why we’re excited to introduce several new pasta cuts from Mancini Pastificio Agricolo,  a remarkable Italian pasta maker that does something very few producers in the world can claim.

They don’t just make pasta. They grow the wheat for it.

Located in the Marche region of Italy, Mancini plants, harvests, mills, and produces their pasta directly on their own farm. This “field-to-pasta” philosophy ensures exceptional quality, incredible flavor, and pasta that truly reflects the land it comes from.

To preserve that quality, the pasta is extruded through traditional bronze dies and slowly dried at low temperatures, giving it a rough texture that holds sauces beautifully and a firm bite when cooked.

We’ve brought in four incredible cuts that will inspire everything from simple weeknight meals to hearty Italian classics.

Penne Lisce

Penne Lisce are smooth tubes cut on the diagonal. While many people are familiar with penne rigate (the ridged version), this smooth cut is traditional in many regions of Italy.

Because the surface is smooth, sauces coat the pasta evenly while allowing the flavor of the wheat to shine.

Great for:

• Arrabbiata (spicy tomato sauce)
• Creamy vodka sauce
• Baked penne with mozzarella and basil
• Garlic, olive oil, chili flakes, and parmesan

Tubetti

Tubetti are small, short tubes commonly used in rustic Italian soups.

Their size makes them perfect for capturing broth, beans, vegetables, and herbs in every spoonful.

Try them in:

• Pasta e fagioli
• Minestrone
• Hearty vegetable soups
• Italian-style mac and cheese

Lumache Rigate

“Lumache” means snail in Italian, and the curved shell shape is designed to capture rich sauces.

The ridges and hollow center hold both sauce and ingredients, making each bite flavorful and satisfying.

Perfect with:

• Mushroom cream sauce
• Sausage ragù
• Slow-cooked tomato sauces
• Baked pasta dishes

Mezze Maniche

Mezze Maniche, meaning “half sleeves,” are short wide tubes similar to rigatoni but slightly shorter.

Their ridges and wide opening make them perfect for bold sauces.

Best with:

• Roman Amatriciana
• Pancetta and Parmigiano Reggiano
• Eggplant and tomato
• Classic Bolognese

Why We Love Mancini Pasta

Mancini Pastificio Agricolo stands apart from most pasta makers because they operate as both farmers and pasta producers. They grow their own wheat – planted and harvested on their farm in Italy’s Marche region. Single-origin grain – the quality is preserved from field to final product. Traditional bronze molds – giving the pasta its rough texture so sauces cling better. Slow drying process – protecting flavor, texture, and nutritional value. The result is pasta with exceptional flavor, texture, and cooking performance.

3 Quick Pasta Dishes to Try at Home

  • Simple Lumache Sausage & Tomato

    - Cook Lumache Rigate until al dente.

    - Brown Italian sausage with garlic and olive oil.

    -Add crushed tomatoes and simmer for 10 minutes.

    -Toss with pasta and finish with parmesan and fresh basil.

  • Simple Mezze Maniche with Pancetta & Parmigiano

    - Cook Mezze Maniche in well-salted water until al dente.

    - Crisp diced pancetta in a pan with a drizzle of olive oil.

    - Reserve some pasta water before draining the pasta.

    - Add the pasta to the pancetta, stir in freshly grated Parmigiano Reggiano, and a splash of hot pasta water. Toss until silky.

  • Classic Tubetti Pasta e Fagioli

    - Sauté onion, garlic, carrot, and celery in olive oil.

    - Add cannellini beans and vegetable broth.

    - Stir in Tubetti pasta and simmer until tender.

    - Finish with parmesan and a drizzle of olive oil.

A Note from the Owner

One of my favorite things about owning The Barn Door is discovering products that truly reflect the passion and craftsmanship behind them. When I came across pasta from Mancini Pastificio Agricolo, I immediately knew it was something special.What makes it stand out to me is that they actually grow the wheat for their pasta right on their farm in Italy. It’s that kind of dedication to quality and tradition that we look for when bringing new products into the store.Lately, I’ve been enjoying a very simple dish using the Mezze Maniche. I cook the pasta until al dente, crisp a little pancetta in a pan, and then toss everything together with freshly grated Parmigiano Reggiano and a splash of the salted pasta water. The pasta water and cheese create a silky sauce that coats every piece of pasta.That’s it.  Just a few ingredients.No cream, no complicated steps. Just good pasta, great cheese, and a dish that feels comforting and delicious every time.I hope you enjoy these new pasta shapes as much as I do. 

Janice, Owner, The Barn Door