food service > the collezione da chef > n.32 mezzi rigatoni



BRONZE DRAWING CASES PER LAYER n.12 (1000g)/n.4 (3000g)
This pasta shape inspired a cult recipe by our corporate chef: the pasta maker’s dessert. This combination of pasta with a sweet cream could seem daring on paper, but it is actually a masterpiece of balance and a treat for all the senses.

cooking time

12 min.

double cooking time

6½ 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.

Blast chilling

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.