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Linguine n.6

Food Service

Linguine - Food Service La Molisana Pasta

Linguine, bavette and trenette. The origins of this pasta shape is Ligurian and it is typically served with pesto or fish sauces. Our new bronze version is pleasantly full-bodied, slightly thicker than the classic version and we like serving it with crispy ham and melon pearls.

Linguine - Pasta La Molisana
Tavola disegno 1

Express cooking

13 minutes

Product family

Food Service

Pack size

10 lb (4540g)

drawing

Bronze die

DOUBLE

COOKING TIME

Pre-cooking

8 minutes

Finish cooking

30 seconds

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

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.