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Welcome to A world where pasta is a work of art find out more An exclusive Masterclass Mauro Uliassi & Pasta Pietro Massi Watch the Masterclass Unveil The science secrets hidden by our art discover our research #ArtMeetsPasta Art to reshape your taste follow @pastamassi

Retailer or chef? Welcome to another league.

Pasta Pietro Massi is the ally you were looking for. Enter the Pasta revolution and discover a new quality standard.

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.

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0
YEARS
of experience

Our products

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PDF CATALOGUE
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DOWNLOAD THE
PDF CATALOGUE

Egg 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’.

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Egg white pasta

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.

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Semolina 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.

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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.

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Nutritional characteristics

 It is rich in gluten, which means that products made with it keep better and have a low glycemic index. Moreover, the carotenoids that give it its typical amber-yellow colour are also antioxidants, and counteract the action of free radicals.
Last but not least, its ability to retain starch means that pasta made with it cooks to perfection, without the stickiness often found in products made with soft wheat flour.

The value of the method

As is the case for all the cereals used in our range of products, the Pietro Massi cold processing method ensures that all the nutritional elements contained in durum wheat semolina remain unharmed, protected and carefully preserved.

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Monococco Farro

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”

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.

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Nutritional characteristics

Senatore Cappelli is considered to be the king of Italian durum wheat because it contains extremely high percentages of proteins, amino acids, vitamins and minerals. Moreover, it is low in gluten, which means that it is also extremely digestible

The fact that it has never been modified genetically means that the taste, aromas and nutritional content of this precious grain have been preserved unchanged over time, maintaining their intense and characteristic fragrance.

The value of the method

As is the case for all the cereals used in our range of products, the Pietro Massi cold processing method ensures that all the nutritional elements contained in Senatore Cappelli durum wheat semolina remain unharmed, protected and carefully preserved.

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The main benefits

Quality, convenience

and unique characteristics. 

Pietro Massi pasta does not overcook and is always ‘al dente’. Cooking should be a pleasure, not a problem.

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Amazingly digestible

Pietro Massi products are extremely digestible thanks to the innovative processing method that guarantees the integrity of the starches.

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Unparalled texture

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.

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Come and see us

Production plant

Via G. Segantini N14 – 60019 Senigallia (AN) – Italia
Tel +39 071 973 9527
Fax + 39 071 92 02 109

Contact us

Commercial office

Tel +39 349 179 2802

E infopastamassi@pietromassi.com

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