Rigatoni in West Loop

Vodka sauce, rigatoni, basil.

Mancini pasta is produced from durum wheat cultivated directly by the company; in fact they built their factory right in the middle of one of their fields in Le Marche, central Italy so they could control the quality of their wheat and every stage of the pasta production.
They use bronze dies to give an artisanal, textured finish to the pasta that makes it hold its sauces better. The pasta dries slowly at gentle temperatures so it retains all its wheat flavor and nutrients. They've worked this land for three generations in the unspoiled countryside of this beautiful hilly area.
Today, Massimo Mancini is guided by the teachings of his late grandfather, Mariano, as he works alongside his father, Giuseppe, to produce some of Italy's finest pasta.