Pasta Pietro Massi is the ally you were looking for. Enter the Pasta revolution and discover a new quality standard.
Retailer or chef? Welcome to another league.
Do you love pasta? We have the best in the world.
Ever heard of egg white pasta? Our revolution lives in simplicity and we are sure that it will surprise you.
The story of a passion
Pietro Massi started his professional life in a machine workshop which he took over some years later to become the producer and seller of machines for making fresh pasta.
In the early 90s he decided to become an expert pasta maker as well; a decision motivated by his desire to use the raw materials at his disposal to their best advantage, and to make a real difference to the world of pasta.
Simply eggs & durum wheat
Simple, first-class raw materials are used in the preparation of a classic yet innovative egg pasta: an extraordinarily digestible product with a unique taste that cooks perfectly and remains ‘al dente’.
All the lightness of egg whites
The preparation of a traditional dough using just the whites of the eggs, which gives it lightness, while maintaining the protein and energy producing characteristics of whole-egg pasta.
Pasta fresca senza uovo
A very light pasta characterized by a light color. It’s perfect for those who are intolerant or simply cannot eat eggs because it’s made only with semolina and water and it is a highly digestible and tasty product.
Durum wheat flour
Durum wheat flour is a coarse grained, amber-yellow semolina which is protein-rich, absorbs water well, and is easy to work.
Monococco Farro (the Triticum Monococcum variety, more commonly known as “little spelt” or “spelt” in English), is the oldest of the spelt varieties to be found today. Very much present in Italy, it is a typically Mediterranean variety, and has been grown for over 10,000 years.
Senatore Cappelli durum wheat semolina is one of the few ancient grains in existence that still retains its original nature and genetic structure.
It is characterised by its intense aroma and taste, and by its ears of wheat which are more than one metre eighty centimetres tall, terminating in distinctive black whiskers.
The main benefits
and unique characteristics.
Pietro Massi pasta does not overcook and is always ‘al dente’. Cooking should be a pleasure, not a problem.
Pietro Massi products are extremely digestible thanks to the innovative processing method that guarantees the integrity of the starches.
The handcrafting technique used in production gives the pasta a really rough, granular texture. A porous pasta ready to enhance any kind of sauce.
A unique pasta
Rediscovering the passion for pasta today is possible: a product with perfectly uniform cooking that does not overcook or collapse; a versatile pasta, able to live in perfect harmony with every recipe.
Come and see us
Via G. Segantini N14 – 60019 Senigallia (AN) – Italia
Tel +39 071 973 9527
Fax + 39 071 92 02 109