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STONE DEBRANNED WHEAT

MACCHERONE QUADRATO N°94

BRONZE DRAWINGCASES PER LAYER n.12 (1000g)

It is beautiful when raw, for the harmony of shape and color, but it is even more captivating when cooked, because it becomes a catalyst of seasoning, with its rough surface and its warm color.

cooking time

13 min.

double cooking time

8 min. / 2 min.

pre-cooking / finish-cooking

Double cooking instructions

Pre-cooking

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.

Draining

Drain the pasta when the pre-cooking time shown on the pack has been reached.

Blast chilling

Place the drained pasta into the blast chiller at 4°C. Store in the fridge for max. 48 hours.

Rehydration

Briefly refresh the pasta in boiling water for about 40-60 seconds, then drain it and sauté it with your chosen sauce.