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Fettuccine n.5

Food Service

Fettuccine - Food Service La Molisana Pasta

Possibly of Roman origin, where it is widespread a version based on wheat flour and brain, fettuccine or even tapes are typical of central and southern Italy. Besides the basic version, our fettuccine have also an egg-version. The first one is perfect for creamy sauces, able to absorb the sauce.

Tavola disegno 1

Express cooking

15 minutes

Product family

Food Service

Pack size

10 lb (4540g)

drawing

Bronze die

DOUBLE

COOKING TIME

Pre-cooking

8 minutes

Finish cooking

1 minute

How to pre-cook and reheat Fettuccine as an Italian chef

double cooking instructions

1

Pre-cooking

Bring water to boiling point (optimal ratio: 1 liter of water each 100 grams of pasta) and add salt to taste (optimal ratio: 10 grams of salt each liter of water).

2

Draining

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.

3

Blast chilling

Place pre-cooked pasta into a blast chilled at 4°C.

Refrigerate and use within 48 hours.

4

Heating

Boil pasta again in salted water for about 40/60 seconds.

Drain and sauté with the sauce.