|STONE DEBRANNED WHEAT|
CASERECCE MOLISANE N.29
|BRONZE DRAWING||CASES PER LAYER N.12 (1000g)|
|This type of pasta has a fanciful form, which perfect for collecting the seasoning. According to tradition it could be an interpretation of Arab origin pasta, an handmade product thanks to a thin reed. We suggest this pasta with truffles of Molise and coulis of peas.|
double cooking time
5½ min. / 1 min.
pre-cooking / finish-cooking
Double cooking instructions
Bring water to boiling point (optimal ratio: 1 liter of water each 100 grams of pasta) and add salt to taste 8optimal ratio: 10 grams of salt each liter of water). After salt has dissolved and water is boiling again, pour pasta into the water and stir frequently.
Drain pasta according to the precooking time on the pack.
Place pre-cooked pasta into a blast chilled at 4°C. Refrigerate and use within 48 hours.
Boil pasta again in salted water for about 40/60 seconds. Drain and sauté with the sauce.