Wheat for pasta is grown across Italy. It’s rare, however, to find the pastificio, where grain is turned into pasta, on the same premises. Massimo Mancini does all the steps at his farm in the Marche region. His company, Pasta Mancini, grows wheat, grinds it into flour and adds spring water from the nearby Sibillini Mountains to make dough. Pasta is fed through traditional bronze dyes, which gives it a rough texture that sauces will cling to, and in place of industrial heaters he hangs spaghetti to dry.