food service > the grandi cucine > n.50 ditalini rigati

  STONE DEBRANNED WHEAT 

DITALINI RIGATI N°50

CLASSIC TEFLON-DIE EXTRUSION CASES PER LAYER N.12 (1000g)

They belong to the large family of small pasta tubes, that are much loved by young and old alike. For the latter, our chef proposes them with strips of ham and fresh peas. The perfect bite, easy to prepare, not expensive and nutritionally balanced.

cooking time

10 min.

double cooking time

5 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.