The first laminated Egg white Spaghetto in the World
The latest revolutionary event in the calendar of Metodo Massi’s innovations is the Spaghettone 2.5. It is the first “spaghetti” shape to be produced without drawing, and thus without ever being subjected to pressure and overheating.
Porous, homogeneous and fragrant, with the natural colour of the durum wheat semolina, it cooks evenly and keeps its elasticity while remaining “al dente” and internally crunchy, despite its relative thickness.
The recipe with the addition of egg white (15%) guarantees a higher protein intake than traditional semolina pasta.
The pasta of the future is a “living” product.