Pietro Massi started his professional life in a machine workshop, which he took over some years later to become the producer and seller of pasta machines to small shops and traditional pasta-making laboratories.
By the end of the 80s his workshop was also offering the services of maintenance and revision to approximately 2,000 fresh pasta shops throughout central Italy.
In the early 90s he decided to take the step of becoming 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 by developing a new method of pasta production based on a cold processing method.
Shortly after, he also began to realise that it was not enough to be just an expert pasta maker and a good mechanic because pasta makers needed machines tailored to their needs, and a new objective was born: to make machines that were both simpler and more functional, and which answered these needs.
In the early 2000s he developed a first processing system that allowed him to put together quality durum wheat and eggs to make good pasta. A system that needed to be improved, however, as it was unable to guarantee a consistently valid product.
In 2006 he introduced the PILAR system (pre-dough, dough and adjustable automatic rolling). However, not even the pasta produced by this system satisfied Pietro completely.
2013 saw the birth of the IPILAR system: the first real innovation. This new technology involved breaking down the manufacturing process into four phases: moisturising, pre-dough production, dough production and cold rolling.