food service > the grandi cucine > n.19 mezze penne rigate

   STONE DEBRANNED WHEAT  

MEZZE PENNE RIGATE N°19

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

Small, striped and perfect for red sauces. Loved by the children in the baked version with mozzarella and tomato or tantalizing at the arrabbiata mode with chili and basil.

cooking time

11 min.

double cooking time

5½ min. / 30 sec.

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.