The name of this shape evokes an evanescent, ethereal product. These thin strands of pasta are a real challenge for every chef: cook in a few minutes, but so quickly overcook. They are perfect in soup and along with vermicellini and fidelini are typical of the culinary traditions of many countries.
10 lbs (4540g)
no double cooking needed
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).
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.
Place pre-cooked pasta into a blast chilled at 4°C.
Refrigerate and use within 48 hours.
Boil pasta again in salted water for about 40/60 seconds.
Drain and sauté with the sauce.