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The Pietro Massi method

Our Pasta is “alive”

When technology and innovation are at the service of tradition, it is possible to make craftsmanship contemporary, creating an exceptional Pasta that preserves the natural characteristics of the raw materials: an incomparable porosity, a natural irregularity and a unique aroma.

The phases of the Cold Method

Sophisticated technologies at the service of tradition.

1. The dough

The dough is always prepared at low temperatures following a process that enriches each grain of semolina with water and makes the dough perfectly homogeneous.

2. The sheet of dough

Pietro Massi’s Mono-process is the exclusive way to make a perfect sheet of dough, directly from the dough crumbs, in a single and delicate step, constantly using cold-method.

3. The die shaping

The cold linear-die shaping conceived by Pietro Massi is an original extrusion method that allows the dough to be transformed into a variety of sizes, always processed at low temperatures.

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.

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.

The advantages of the Cold Method

A difference you can see and taste

Electronic microscopic comparative images.

Laboratory tests and electronic microscope images prove that the ultrastructure of Pasta Massi is characterized by an intact gluten shield that firmly surrounds the well intact starches present inside.

This makes our pasta extraordinarily digestible and enhances all its organoleptic characteristics.

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Constant and controlled low temperatures at all steps, from pre-dough to drying.
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Absolute respect for the raw materials thanks to the elimination of thermal stresses
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Unaltered sensory and organoleptic properties of raw materials for unique goodness
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Incomparable hygiene standards thanks to sophisticated technological innovations

The result? Uncompromising quality

Today we can rediscover the real flavour of Pasta: thanks to our exclusive Method it is possible to taste an inimitable Pasta that preserves all the original organoleptic qualities of the raw materials, from flavors to aromas, to healthy benefits.

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