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Metodo Massi Fusilloni Rigati Semolina N°19

Metodo Massi Fusilloni Rigati Semolina N°19 Pantry Metodo Massi

Metodo Massi Fusilloni Rigati Semolina N°19

$18.95

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Developed in an exclusive partnership with three-Michelin-starred chef Mauro Uliassi, this extra-short, extra-curly fusilli elevates even the simplest pasta 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. Fusilloni rigati stands out in a pasta salad—and stands up to your favorite pesto. Use it in any recipe that calls for regular fusilli, campanelle, farfalle or any other short pasta shape. Metodo Massi pastas are exclusive to the Milk Street Store in the United States.

Durum Wheat Semolina
Allergens: Wheat

Net Weight/Volume: 500 grams
Place of Origin: Italy

Perfect in any recipe that calls for short, ridged pasta, Metodo Massi’s fusilloni rigati is especially good in our Pasta Salad with Charred Corn and Cilantro or a classic Pesto Alla Genovese.

Metodo Massi Fusilloni Rigati Semolina N°19

$18.95

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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 semolina’s nutty flavor and hearty texture, producing a beautifully rustic pasta with natural surface imperfections that sauces can't help but cling to.