|STONE DEBRANNED WHEAT|
MEZZA PENNA QUADRATA N°41
|BRONZE DRAWING||CASES PER LAYER n.12 (1000g)|
Fascinating and original, it will win a place of honor in the menu for the delicacy of its shapes and sizes.
double cooking time
6 min. / 2 min.
pre-cooking / finish-cooking
Double cooking instructions
Fill the kettle with a litre of water per 100g of pasta and, when the water starts to boil, add the salt (around 10g per litre of water). When the salt has dissolved and the water has come back to the boil, pour in the pasta and gently stir it.
Drain the pasta when the pre-cooking time shown on the pack has been reached.
Place the drained pasta into the blast chiller at 4°C. Store in the fridge for max. 48 hours.
Briefly refresh the pasta in boiling water for about 40-60 seconds, then drain it and sauté it with your chosen sauce.