THE ART OF MAKING PASTA

Often people do not know what they are eating when they have a plate of pasta.
Pietro Massi has dedicated his life to pasta. His experience led him to a real reinterpretation of production processes realizing a real own revolution. The value of his method: rolling for long pasta and “innovative and original drawing” for short pasta, all strictly cold. A new pasta that has its origins in tradition. The absence of mechanical, traumatic stress on the dough allows the preservation of proteins, vitamins and starches, which can thus be rediscovered in this pasta, enjoying its unique aromatic profile.
High digestibility: the exclusive production process of Pasta Massi maintains the starch molecule intact, thus favoring greater digestibility, a characteristic linked to the processing method of all our formats.
All the references produced with the “Pietro Massi Method” guarantee the pasta a yield of 30% in the dish, therefore superior to any other similar product. Our pasta can be considered a real food because it maintains the characteristics of the raw materials used intact. An explosion of taste, allowing the consumer to appreciate and enjoy the natural, true aroma of wheat.
Pasta Massi “Exclusive Edition” is available on Travel Retail, only
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EGG PASTA
WHITE EGG PASTA
Durum wheat flour
Monococco Farro
Senator Cappelli
Durum wheat flour
A superior, coarse-grained flour with an amber yellow colour that distinguishes it from the classic, finely ground durum wheat product. A flour of the highest quality, whose special characteristics ensure a dish with a unique and authentic taste.
Monococco Farro
Its reduced gluten content and very fragile gluten structure mean that the dough made from this grain is difficult to use in conventional pasta making processes. Despite this difficulty however, and thanks to the innovative cold processing and drying method employed, Pietro Massi has succeeded both in producing long-shaped pasta made with 100% Monococco semolina, and in maintaining unharmed its principal nutritional characteristics: a lower gluten content and a higher dietary fiber and protein content than that found in classic semolina.
Senator Cappelli
Considered to be the “first real durum wheat produced in Italy”, it is the precursor of many other varieties and has been rediscovered above all during the last 20 years. It was dedicated to the Italian Senator Raffaele Cappelli.
Using the exclusive method of production designed by Pietro Massi, the pasta produced from this flour remains ‘al dente’ well beyond the standard period of time.
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