Massi waxes proud of the home-made egg pastas, which cost P240 to P300. The basic dough of eggs and flour is flavored with salt and pepper and added with cornflower to make it al dente. The chefs don't use colorants. Eggs are used for yellow pasta, squid ink for black pasta, tomato for pink noodles and spinach juice for green pastas. They are enriched with luscious sauces that are piquant mixtures of herbs, vegetables, Parma ham or mussels.
Ravioli is stuffed with spinach, ricotta, porcini mushrooms, white wine and cream sauce.
The dry pasta menu features conventional recipes but the difference lies in the choice ingredients. A straightforward spaghetti dish is unforgettable because of the succulent clams, mussels and prawns. After the pasta comes the main course. Fish is the staple of any Italian meal. Salmon triangles are enriched with white wine and cream and garnished with parsley and black caviar.