food service > organic > 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
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.
