food service > the grandi cucine > n.31 rigatoni

  STONE DEBRANNED WHEAT 

RIGATONI N°31

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

The name evokes the lines that run through these tubes with a diameter larger than the pens. Although this shape is a classic one, we like to enhance it with simple ingredients and seasonal products such as beans and mushrooms.

cooking time

13 min.

double cooking time

6½ 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.