|STONE DEBRANNED WHEAT|
CAPELLINI SPEZZATI N°60
|CLASSIC TEFLON-DIE EXTRUSION||CASES PER LAYER N.12 (1000g)|
The name of this shape evokes an evanescent, ethereal product. Thin strands of pasta represent a real challenge: they cook in few minutes, but so quickly overcook. Along with vermicellini and fidelini are typical of the culinary traditions of many countries and basically used for the soups.
double cooking time
no double cooking
pre-cooking / finish-cooking
Double cooking instructions
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.
Drain pasta according to the precooking time on the pack.
Place pre-cooked pasta into a blast chilled at 4°C. Refrigerate and use within 48 hours.
Boil pasta again in salted water for about 40/60 seconds. Drain and sauté with the sauce.