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n.12 Bucatini Grandi Cucine - La Molisana
N.12 pack Bucatini Grandi Cucine - La Molisana
  STONE DEBRANNED WHEAT 

BUCATINI N°12

CLASSIC TEFLON-DIE EXTRUSION n.4 CASES PER LAYER (3000g)

Named also bigoli or pici, this shape has a central hole, that collects the seasoning. The more the diameter increases, the more the cooking time increases. We propose them with a delicious sauce seasoned pork cheek and a sprinkling of pecorino romano.

cooking time

8 min.

double cooking time

4 min.

pre-cooking / finish-cooking

DOUBLE COOKING INSTRUCTIONS

PRE-COOKING

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.

DRAINING

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.

HEATING

Boil pasta again in salted water for about 40/60 seconds. Drain and sauté with the sauce.