Gomiti, chifferi elbows, different names to mention a pasta type particularly beloved in foreign countries because of its funny shape and ability to capture sauces in its cavity. To cook properly, bake them with cheese, tomato sauce and a spoon of extra virgin olive oil.
Express Cooking
8 minutes
Line
Bulk
Pack Size
10 lbs (4540g)
Drawing
Bronze
double cooking time
pre-cooking
5 minutes
finish-cooking
30 seconds
How to pre-cook and reheat Elbows 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).
After salt has dissolved and water is boiling again, pour pasta into the water and stir frequently.
2
Draining
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.
