food service > the grandi cucine > n.165 gramigna
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STONE DEBRANNED WHEAT |  |
GRAMIGNA N°165 |
CLASSIC TEFLON-DIE EXTRUSION | CASES PER LAYER n.4 (3000g) |
They look like commas or buds, but take their name from the weed variety of grass.
They are also known as spaccatelle, while over the ocean they would be called elbows. Excellent for pasta dishes.
cooking time
3 min.
double cooking time
no double cooking
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.
