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Nestled in the heart of Lazio, at the foot of the Abruzzo, Lazio and Molise National Park, lies Pastificio Zaffiri – home to Mastri Pastai Bettini pasta.  Here, a time-honoured pasta-making tradition has been perfected over more than a century. Crafted from Lazio-grown durum wheat, blended with pure spring water, and shaped using traditional bronze dies, Bettini pasta is slowly dried at low temperatures to preserve its exceptional flavour and texture. The result is a pasta of exceptional quality and character with distinctive taste and texture.

Nestled in the heart of Lazio, at the foot of the Abruzzo, Lazio and Molise National Park, lies Pastificio Zaffiri – home to Mastri Pastai Bettini pasta.  Here, a time-honoured pasta-making tradition has been perfected over more than a century. Crafted from Lazio-grown durum wheat, blended with pure spring water, and shaped using traditional bronze dies, Bettini pasta is slowly dried at low temperatures to preserve its exceptional flavour and texture. The result is a pasta of exceptional quality and character with distinctive taste and texture.

With its distinctive short, ridged tubes, mezze maniche – literally meaning “half sleeves” in Italian – is a pasta shape made for capturing flavour. Shorter than rigatoni but similar in shape, mezze maniche holds onto sauces exceptionally well, thanks to its ridges and hollow centre. Whether paired with a hearty meat ragù, creamy carbonara, or simply dressed with olive oil and pecorino, it brings texture and depth to every bite.