Mezze Maniche – Durum Wheat Pasta

Mezze Maniche – Italian Durum Wheat Pasta from La Campofilone

La Campofilone Mezze Maniche is classic Italian durum wheat pasta from the Marche region. Only durum wheat semolina and a little water are needed to produce these traditionally, artisan-made noodles.

These short tube noodles are an Italian pasta shape that, until now, has been among the lesser-known varieties in our region. But we believe this is entirely undeserved, as their large surface area brilliantly absorbs flavorful sauces and imparts their taste to you. The 3cm long noodles, with a diameter of approximately 2cm, are said to originate in Latium. However, Emilia Romagna also claims their origin. Where they got their name from is probably less disputed, as Mezze Maniche means half sleeves. Their appearance can best be described as being shaped like rigatoni, but only half as long.

Regarding their interior, the following should be emphasized: artisanally produced from the best wheat from the Marche region, milled into durum wheat semolina in their own mill, formed with cold spring water into the best pasta dough, extruded through bronze dies, and slowly dried at low temperatures. The Mezze Maniche cook for about 12 minutes in well-salted water, depending on how al dente you like them.

Mezze Maniche love creamy sugos, like Carbonara, Amatriciana, and Ragù. Baked with béchamel sauce and cheese, the Mezze Maniche soak up the sauce well and their ends become wonderfully crispy. But even in summer pasta salads with coarsely chopped vegetables, these "half-sleeve" noodles are an authentic delight.

Mezze Maniche – Pasta from the best ingredients

La Campofilone is a family business named after the small medieval village where it is based. Here, in the center of Italy with a view of the Adriatic Sea, there is a centuries-long tradition of manual pasta making. The owner Enzo Rossi personally selects only the best ingredients for making spaghetti: durum wheat semolina and fresh water! Nothing more is needed.

However, they must be the best ingredients: durum wheat semolina from the Marche region (specifically from the provinces of Ascoli Piceno and Macerata) - milled in a local mill, from grain with the highest protein content, which is free of genetically modified organisms (GMOs).

This durum wheat pasta is made from selected Italian durum wheat. This grows very close to La Campofilone on the hilly fields of the Marche region. The protein-rich wheat blend harvested in summer ripens and dries at a controlled temperature. The valuable wheat is ground into semolina, mixed with water, and then left to rest as dough before being extruded through bronze dies, which makes the surface rough and thus increases sauce absorption. The slow drying of 20-36 hours at low temperatures also increases sauce absorption in the final product: La Campofilone Mezze Maniche.