Developed in an exclusive partnership with three-Michelin-starred chef Mauro Uliassi, this extra-short rigatoni-like pasta elevates even the simplest dishes with its rich, nutty flavor and toothsome texture. The difference is right in the name: Metodo Massi refers to a revolutionary cold-processing method that marries traditional pasta-making techniques with modern innovation. It all starts with the dough, which is mixed and processed at low temperatures to properly enrich each grain of semolina with water. From there, the dough is processed into a single pastry sheet, a delicate operation thats unique to the Massi method. Finally, each shape is carefully extruded and dried slowly, all atyou guessed itlow temperatures. The meticulous cold processing preserves the durum semolinas natural characteristics, producing a pasta with surprising depth of flavor and a textured surface that holds onto sauces like no other. Mezze maniche pairs equally well with chunky and smooth sauces; use it in any recipe that calls for penne, ziti, rigatoni or other tubular pasta shapes. Metodo Massi pastas are exclusive to the Milk Street Store in the United States.

Net Weight/Volume: 500 grams
Ingredients: Durum Wheat Semolina
Allergens: Wheat
Place of Origin: Italy

How to Use: We love Metodo Massis mezze maniche in our Rigatoni Alla Zozzona and the Sicilian classic Pasta Alla Norma, plus cheesy baked dishes like our Baked Pasta with Eggplant, Sausage, and Fontina.

Perfectly Imperfect Pasta, Straight From Italy
Metodo Massi pastas are born from the union of centuries-old traditional techniques and cutting-edge modern technology. Their exclusive cold-processing method preserves the durum semolinas nutty flavor and hearty texture, producing a beautifully rustic pasta with natural surface imperfections that sauces can’t help but cling to.