Massa Mista Corta Pasta

Massa Mista Corta Pasta: The Beautiful Medley

Massa Pasta Mista is a tribute to the resourceful "cucina povera" of Naples. Historically, families would gather the broken bits and varied shapes left at the bottom of multiple pasta bags to create a single, eclectic meal. Massa has refined this tradition into a deliberate, artisanal spirals.

Each shape is bronze-die extruded from premium durum wheat semolina, ensuring a consistent, high-quality texture across the mix. The magic of Pasta Mista lies in the varied mouthfeel; some shapes hold more sauce, while others provide a firmer bite, creating a playful and deeply satisfying culinary experience in every spoonful.

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The Soulmate Dish: Pasta e Patate

In Naples, Pasta Mista is the only choice for Pasta e Patate(Pasta and Potatoes)—a thick, creamy, "carb-on-carb" masterpiece that defines Italian comfort food.

This is the ultimate Italian "hug in a bowl." Because Massa Pasta Mista contains various shapes, the smaller pieces release more starch, while the larger ones provide structure, resulting in a naturally creamy, thick stew without needing any heavy cream.

Neapolitan Pasta e Patate (Pasta and Potatoes)

Ingredients

• Pasta: 1 lb Massa Pasta Mista
• Potatoes: 1 lb Yukon Gold or Russet, peeled and cut into ½ inch cubes
• The "Saporito" Base: 2 oz Pancetta or Guanciale (diced), 1 onion, 1 carrot, and 1 celery stalk (finely minced)
• The Secret: 1 dried Parmigiano Reggiano rind (cleaned)
• Flavor: 1 tbsp tomato paste (for color), fresh rosemary, and black pepper
• Cheese: 1 cup smoked Provola or Scamorza cheese (cubed) and grated Parmigiano

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Instructions

1. The Soffritto: In a large pot, sauté the pancetta in olive oil until crisp. Add the minced onion, carrot, and celery. Cook until soft.
2. The Potatoes: Stir in the cubed potatoes and tomato paste. Cook for 2 minutes to coat the potatoes in the fat.
3. The Simmer: Add enough water (or light vegetable broth) to cover the potatoes by an inch. Drop in the Parmigiano rind and a sprig of rosemary. Simmer for 15–20 minutes until the potatoes are tender and starting to break down.
4. The Pasta: Add the Pasta Mista directly into the pot with the potatoes. If it looks dry, add a little more hot water. The pasta should cook in the potato broth, like a risotto.
5. The "Azzeccato" Finish: In Naples, this dish is served "azzeccato"—meaning thick and sticky, not soupy. When the pasta is al dente and the liquid is creamy, remove from heat.
6. The Melt: Remove the rosemary sprig. Stir in the cubed smoked Provola and grated Parmigiano. The cheese should create long, stringy pulls as you stir.

The Rind Trick: Don't throw the rind away! After simmering, it becomes soft and chewy. It is often the "cook's treat" or given to the favorite guest at the table.

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Wine Pairings

• The Rustic Red: Gragnano. This is a chilled, slightly sparkling red wine from Naples. It is the traditional pairing for this dish as its fizz cuts through the starch and smoked cheese.
• The White: Fiano di Avellino. Its smoky, nutty undertones complement the smoked Provola and the earthiness of the potatoes.