As with our revolution, which lives in the rediscovery of simplicity, contacting us to learn more about this extraordinary product is really simple.
It is a pleasure to find you here: in a world where Pasta is a work of art.
The first step into the world of Pasta Massi
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Why choose Pasta Pietro Massi?
Respect for raw materials at the service of your business.
Water, egg or simply egg white join the semolina granules on a molecular level, creating a new quality standard.
A continuous improvement work carried out together with Chef Mauro Uliassi, three Michelin stars, to bring our pasta to standards never reached before.
The cold method: the art of making pasta
A system conceived, designed and built from scratch. It is not replicable and is the only method of production of dry pasta at low temperatures, in all its phases.
Perfect for Delivery
Our Pasta has excellent resiliency even when cooked, it is free from viscosity and does not collapse. This guarantees the arrival at home of a perfect product, which does not stick.
Design & Pasta
We have re-designed traditional pasta shapes: never again kilometer-long Tagliatelle, impossible to manage on the plate, or huge Paccheri to be cut in order to eat them. Our pasta is on a human scale.
Beautiful outside, but above all good inside
A pasta with an unmistakably unique taste, but above all healthy, highly digestible and nutritious.
Sustainable by nature
A highly eco-friendly, waste-free production that returns a product that respects the environment, like our Packaging.
Taste, comfort and uniqueness.
Thanks to the particular molecular structure of the dough, “Pietro Massi” pasta guarantees uniform cooking, free of viscosity, both internally and externally.
The exceptional cooking resistance allows maximum flexibility in the kitchen, allowing pre-cooking even for large quantities of product, prolonged “skipping”, easy regenerations, introducing new management standards in the preparation of pasta-based dishes in the kitchen.
Excellent raw materials
The simplicity of tradition lives on in its maximum expression thanks to the cold working method, capable of enhancing the most prestigious raw materials.
Comfort and versatility
A pasta that does not overcook and does not collapse, perfect for the preparation of extraordinary recipes in the most varied professional contexts.
Volume and lightness
In the dish it does not collapse and is always bulky.
Its particular processing is performed without mechanical stress and this guarantees the maintenance of the characteristic crystalline structure of the starch and the cohesiveness of the glutin mesh, making it extremely digestible.
The Pietro Massi processing method enhances the roughness of the pasta which has a sheet full of depressions that enhance its consistency on the palate.
A new pasta, ready to be discovered.
Thanks to our exclusive and innovative cold working method it is possible to taste an inimitable pasta that preserves all the original organoleptic qualities of the raw materials, from flavors to aromas, from colors to healthy benefits.