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Italian artisanal producer Pasta Mancini extrudes its Mezze Maniche through unique bronze dies, based on traditional knowledge that bronze equipment yields porous, rough-surfaced pasta that helps sauce cling better to the noodle. This tube pasta is slightly shorter and wider than rigatoni, which makes for easy sauce distribution; its versatile shape is great for everything from rustic soups and hearty ragu to casseroles and pasta salad. Made from local, freshly milled semolina flour, the pasta is slow-dried over the course of days to better preserve its robust flavor and texture.
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