Egg white Mezze Maniche by Metodo Massi have been produced by a cold drawing, an original extrusion method, that allows to transform the dough into a variety of shapes, always working them at very low temperatures.
Our cold processing has allowed us to create a product with the unique structural and organoleptic characteristics found in Metodo Massi’s pasta.
Our Method also guarantees the structural preservation of the starches present in the pasta, so that it cooks uniformly, maintains its shape and remains always “al dente”.
It never feels slimy or slippery and keeps well even when cooked.
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.