Massasini

Massasini is a term that refers to a type of traditional Italian pasta dish, originating from the region of Emilia-Romagna. The name "massasini" translates to "little masses" in English, reflecting the small, delicate shape of the pasta. The dish is typically made from a simple dough of flour and water, which is rolled out and cut into thin strips or ribbons. These strips are then cooked in boiling water until al dente, and often served with a variety of sauces.

The most common sauce for massasini is ragù, a rich, meat-based sauce similar to Bolognese. However, massasini can also be paired with other sauces such as pesto, butter and sage, or even a simple tomato sauce. The pasta's thin, delicate texture allows it to absorb the flavors of the sauce, making it a versatile dish that can be enjoyed in various ways.

Massasini is often served as a first course or a light meal, and is a popular choice for those looking for a healthier alternative to heavier pasta dishes. It is also a common ingredient in traditional Italian dishes such as tortellini in brodo and lasagna. The pasta's small size and delicate flavor make it an excellent choice for those who prefer a more subtle pasta experience.