Metodo Massi Mezze Maniche Semolina N°17

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 that’s unique to the Massi method. Finally, each shape is carefully extruded and dried slowly, all at—you guessed it—low temperatures. The meticulous cold processing preserves the durum semolina’s 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