|STONE DEBRANNED WHEAT|
MEZZI RIGATONI N°32
|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.|
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.
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.