Le Mantovanelle specializes only in Egg Pasta and over the last 60 years have built their name by improving their practises and process within this field only. They utilise carefully selected raw materials that are processed according in the artisan ‘pasta sfolgia’ method, but utilising the best of modern production and packaging technologies.
Founded in 1951 in Mantova Italy, "Pastificio Le Mantovanelle" has always been engaged in the production and offer of top quality egg pasta to its consumers. In the aim of offering top quality products, "Pastificio Le Mantovanelle" has continuously been developing its technological equipment. This brought about the construction of a brand new production facility; actually, two lines of nest production with automatic packaging and one line of short pasta production are operational in an area of 20.000 m2.The company was founded in Mantova, Italy in 1951 and since then they have specialised in the production of egg pasta only.
Did you know?
Maximum egg content allowed by the Australian import regulation law should be less than 20%. Le Mantovanelle Egg Pasta has an egg content of 19.4%.
The ‘nests’ that Le Mantovanelle pasta is presented by is a result of the production of ‘pasta sfolgia’, which means pasta made from sheets (‘sfoglia’ means sheet). Compared to more common extruded pasta, pasta sfolgia is cut into its shapes (for example fettuccine), and the nest is naturally created as the freshly cut pasta falls on itself vertically.