food service > the grandi cucine > n.60 capellini spezzati

  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.

cooking time

2 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.