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High quality. Zero compromises.

The Pasta Pietro Massi it is a product unique in the world and of very high quality , worked with patented, innovative and non-replicable systems: the Cold Method invented by Pietro Massi.

A revolutionary production process created to respect the original qualities of the selected raw materials, maintaining sensory and nutritional characteristics perfectly intact.

Choosing excellent ingredients is not a merit, respecting them on the other hand it is.

Anyone can choose to use excellent raw materials to produce Pasta, but no one respects them as much as we do and this is exactly how the Cold Method makes the difference.

Our flours:

100% Italian Durum wheat Semolina

The percentage of protein is the most important quality factor of semolina, the higher it is, the more valuable the semolina is. Ours is:

  • high in protein;
  • has a “customized” grain size and is specially designed to meet the characteristics of our dough.

Einkorn wheat – Triticum Monococcum

It is the oldest of the spelt varieties that can be found today, used for over 10.000 years.

It has a simpler gluten structure so it is difficult to use it for conventional pasta making processes.

It contains less gluten and it is less caloric. It has good amounts of vitamins B and proteins.

Senatore Cappelli semolina

Senatore Cappelli durum wheat semolina is one of the few ancient grains in existence that still retains its original nature and genetic structure.

This wheat is an ancestor of modern durum wheat and has been rediscovered and revalued as an excellent cereal.

Short Pasta

 

An innovative, exclusive and patented cold linear-die shaping system allows the dough to be transformed into one of the many sizes available thanks to the advantages of the Cold Method.

This technology is based on a special system of gradual compression that eliminates mechanical stress, rise in temperature and areas of possible inactivity in the dough, the principal reason for negative changes in the precious properties of raw materials.

← Photo by Monique D’Anna

Long flat Pasta

 

Pietro Massi’s innovative mono-process creates a perfect sheet of dough in a single step directly from the dough crumbs, totally avoiding the kneading phase.

The whole process is at low temperatures throughout, without the possibility of attrition, shear stress or alterations in temperature that could compromise the final product.

Photo by Monique D’Anna

Long flat Pasta

 

Pietro Massi’s innovative mono-process creates a perfect sheet of dough in a single step directly from the dough crumbs, totally avoiding the kneading phase.

The whole process is at low temperatures throughout, without the possibility of attrition, shear stress or alterations in temperature that could compromise the final product.

Photo by Monique D’Anna →

The best method ever, for a unique Pasta.

In all the production phases we operate at low temperatures, constantly controlled and in the absence of mechanical and thermal stress.

Thanks to sophisticated technological innovations we are able to produce a high-quality Pasta with excellent nutritional characteristics.

In all the production phases we operate at low temperatures, constantly controlled and in the absence of mechanical and thermal stress.

Thanks to sophisticated technological innovations we are able to produce a high-quality Pasta with excellent nutritional characteristics.

The best method ever, for a unique Pasta.

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