The Massi Method is the new stage of our history.  A new name and a new image,  but the same recipe, the same production process, and the same excellence as ever. 

Since we started producing pasta in 2018, we have always believed in innovation. 
Only in this way can we offer our customers a pasta to be proud of.

A matter of method.

Massi method uses a gentle production process that does not stress the pasta from the thermal and pressure point of view, thus ensuring the highest quality of our products.

Three lines of excellence.

Semolina pasta, egg whites pasta and egg pasta. For the three recipes that make up our range of products we always used 100% Italian raw materials that ensure the highest organoleptic quality and an extraordinary consistency, the real trademark of our pasta.