Massa Trecce Pasta

Massa Trecce: The Braided Masterpiece

Massa Trecce(meaning "braids") is a stunning example of artisanal pasta geometry. This shape is formed by intertwining two or more strands of dough to create a tight, twisted spiral that resembles a classic braid.

The beauty of the Trecce lies in its structural density. Because the dough is folded over itself, it creates a thick, "chewy" center with deep, winding grooves on the exterior. Extruded through bronze dies, the surface of the braid is remarkably rough. This is a pasta designed for "catch and release"—the grooves trap thick sauces, while the firm texture provides a satisfying resistance (the "masticabilità") that stands up to heavy ingredients.

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The Perfect Match: Creamy Sausage and Walnut Ragù

The sturdy "braid" of the Trecce is the only shape that can truly handle the weight of crumbled sausage and the crunch of toasted nuts without getting lost.

Ingredients

• Pasta: 1 lb Massa Trecce
• Protein: ½ lb Italian sausage (casing removed)
• The Texture: ½ cup toasted walnuts (roughly chopped)
• The Sauce: 1 cup heavy cream or mascarpone, a pinch of nutmeg, and ½ cup grated Grana Padano
• The Green: 2 cups fresh baby spinach or kale

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Instructions

1. The Brown: In a wide pan, brown the sausage, breaking it into small crumbles. Leave the rendered fat in the pan for flavor.
2. The Toast: Add the chopped walnuts to the pan with the sausage for 2 minutes until they smell nutty and fragrant.
3. The Cream: Lower the heat. Stir in the cream (or mascarpone) and nutmeg. Simmer gently until it begins to thicken.
4. The Boil: Cook the Massa Trecce in salted water. This shape takes a bit longer to cook through to the center because of the "braid"—check for al dente at the 10-minute mark.
5. The Emulsion: Toss the pasta into the sauce. Add the fresh spinach; the heat from the pasta will wilt it in seconds.

Why it works: The sausage crumbles get physically stuck inside the twists of the "braid," ensuring you don't end up with a pile of meat at the bottom of the bowl and plain pasta on top.

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A Note on "Masticabilità"

In Italian culinary terms, masticabilità refers to the "chewiness" or the physical experience of eating the pasta. Massa Trecce is prized for having high masticabilità. It forces you to slow down and enjoy the texture, making it a very "filling" pasta shape even in smaller portions.

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Wine Pairings

• The Earthy Red: Barbera d'Alba. Its high acidity and cherry notes cut right through the fat of the sausage and cream.
• The Nutty White: Roero Arneis. This Piedmontese white has a slight almond finish that beautifully mirrors the toasted walnuts in the dish.

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A lighter, non- dairy, alternative.

a Lemon, Pistachio, and Arugula sauce is the way to go. It relies on a "pesto-style" emulsion of oil and pasta water rather than dairy.

Citrus & Pistachio Trecce

This recipe highlights the Massa Trecce’s ability to hold onto finely chopped nuts and zest within its twists.

Ingredients

• Pasta: 1 lb Massa Trecce
• The Crunch: ¾ cup toasted pistachios (half crushed into a "sand," half kept chunky)
• The Brightness: Zest and juice of 1 large lemon
• The Green: 2 cups fresh baby arugula
• The Base: ½ cup high-quality Extra Virgin Olive Oil and 1 clove of garlic (smashed)
• Cheese: Freshly grated Pecorino Romano (to taste)

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Instructions

1. The Garlic Oil: In a cold skillet, add the oil and the smashed garlic. Turn to medium-low. Once the garlic is golden and fragrant, remove and discard it. You’ve now scented the oil without the risk of burnt garlic bits.
2. The "Pistachio Sand": Add the finely crushed pistachios to the warm oil. Let them "toast" in the oil for 1 minute. This infuses the oil with a nutty, savory depth.
3. The Pasta Water Secret: Boil the Trecce until al dente . Reserve 1 cup of the cloudy, starchy pasta water.
4. The Emulsion: Add the lemon juice and ½ cup of pasta water to the oil and pistachios. Whisk or toss vigorously. The starch will bind with the oil and lemon juice to create a creamy-looking "no-cream" sauce.
5. The Marriage: Toss the pasta in. Add the lemon zest, the remaining chunky pistachios, and the arugula. The arugula will wilt slightly from the heat of the pasta, providing a peppery bite.
6. The Finish: Top with Pecorino Romano. The saltiness of the sheep's milk cheese pairs perfectly with the sweet pistachios.

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Why the "Two-Texture" Pistachios Matter

By crushing half of the nuts into a fine powder, you create a "thickener" for the oil. These tiny particles get trapped in the grooves of the Massa Trecce, coating every millimeter of the braid. The larger chunks provide the "snap" and contrast as you eat.

Pro-Tip: If you want a more vibrant green color, you can pulse the arugula and oil in a blender first to make a "quick arugula oil" before tossing it with the lemon and nuts.

Wine Pairings

• The Coastal White: Vermentino di Gallura. This Sardinian wine has a distinct salinity and herbal note that loves the combination of arugula and pistachio.
• The Sicilian Legend: Etna Bianco. Made from Carricante grapes grown in volcanic soil, its high acidity and citrus notes mirror the lemon juice perfectly.