Massa Tubettoni Pasta

Massa Tubettoni: The Bold Architecture of the "Big Tube"

Massa Tubettoni represents the grander, more robust cousin of the standard Tubetti. While the smaller version is a staple for delicate broths, Tubettoni are designed for substance. These "big tubes" feature a wide diameter and a significant internal "chamber," making them the structural engineers of the pasta world.

The hallmark of Massa Tubettoni is the deep exterior ridges (Rigate) created by the bronze-die extrusion process. These ridges aren't just for show; they serve as "traction" for thick sauces to cling to. Because of their size and thickness, Tubettoni have a formidable "bite" and a long cooking time, ensuring they maintain their shape even when tossed with heavy, chunky ingredients.

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The Soulmate Sauce: Pasta e Fagioli (The Hearty Way)

While Tubetti go with chickpeas, Tubettoni are the mandatory partner for Borlotti or Cranberry beans. This is a "fork-and-spoon" meal where the pasta is the star.

Ingredients

• Pasta: ½ lb Massa Tubettoni
• Beans: 1.5 cups cooked Borlotti or Cannellini beans (with their "aquafaba" liquid)
• The "Saporito": 2 oz diced Pancetta or Guanciale
• Aromatics: 1 stalk celery, 1 small onion, 1 clove garlic, 1 sprig of sage
• The Secret: A rind of Parmigiano Reggiano (optional, for the broth)

Instructions

1. The Render: Sauté the pancetta in a deep pot until the fat is translucent and the meat is crispy.
2. The Base: Add the minced celery, onion, and garlic. Cook until softened.
3. The Simmer: Add the beans, their liquid, the sage sprig, and the cheese rind. Add 2 cups of water or light broth. Bring to a gentle simmer.
4. The "Pasta In": Add the Tubettoni directly into the pot. As they cook, they will release starch, thickening the bean liquid into a glossy sauce.
5. The Marriage: If it gets too thick, add a ladle of hot water. You want the final result to be "azzeccato"—a Neapolitan term meaning the pasta is so perfectly coated that it almost sticks to the plate.

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Why the "Bigness" Matters

The hollow center of the Tubettoni is large enough to "trap" a whole bean inside. This creates a delightful surprise in every bite: you think you're getting a piece of pasta, but inside is a creamy, perfectly cooked bean. This interplay of textures is what makes the dish a masterpiece of Italian "cucina povera."

Wine Pairings

• The Rustic Red: Chianti Colli Senesi. Its bright acidity and cherry notes cut through the starchiness of the beans.
• The Earthy White: Fiano di Avellino. A full-bodied white with smoky, nutty undertones that complement the pancetta and sage.

Pro-Tip: Always remove the sage sprig and the cheese rind before serving. The rind will be soft and chewy—some consider it a "chef’s treat" to eat it separately!

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Dropping a Parmigiano-Reggiano rind into your Massa Tubettoni or any simmering soup is the ultimate "zero-waste" hack for adding massive umami depth. However, because the rind is the outer protective layer of the cheese, it requires a little "spa treatment" before it hits your pot.

How to Prep the Rind

1. Select the Right Rind: Ensure you are using a rind from an authentic, D.O.P. (Protected Designation of Origin) Parmigiano-Reggiano or Grana Padano. These rinds are technically just hardened cheese and are completely edible and food-safe.
2. Scrape the "Logo": The outside of the rind often has a dotted wax-like imprint or stamp. Use a sharp knife or a serrated vegetable peeler to lightly scrape the very surface of the skin. You want to remove any potential dust or debris from the aging cellar without removing the actual rind.
3. The Soak (Optional): If the rind is exceptionally hard or old, you can soak it in a bowl of warm water for 10 minutes. This makes it easier to scrub.
4. Final Scrub: Run the rind under cold water and give it a firm scrub with a clean kitchen brush or the rough side of a sponge. Pat it dry.

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Cooking with the Rind

• When to Add: Drop the cleaned rind into your sauce or soup at the very beginning of the simmering stage.
• The Transformation: As it simmers, the rind won't fully dissolve. Instead, it becomes soft, pliable, and slightly "melty" on the edges, releasing its salty, nutty oils into the broth.
• The "Chef's Treat": Once the pasta is done, fish the rind out. It will be chewy and deeply infused with the flavors of the soup. In many Italian households, the cook gets to eat this piece as a reward!

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Storage Tip

Never throw away a rind! Even if you aren't making soup today, wrap your cleaned rinds in parchment paper and toss them into a freezer bag. They stay perfect in the freezer for up to 6 months. You can drop a frozen rind directly into a hot pot of Pasta e Fagioli without thawing it first.

Pro-Tip for Tubettoni

Because Massa Tubettoni are so large, the cheese rind can sometimes get "stuck" inside a tube if you aren't careful. If you want to avoid this, you can tie the rind with a piece of kitchen twine and anchor it to the handle of your pot for easy retrieval.