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Farfalle rigate n.66

pack farfalle rigate | La Molisana

We are glad to introduce an item upgrading: the Farfalle rigate, that after a restyling of the former product seams more pleasant to be looked, more appetizing to be tasted. Reduced dimensions to make it more precious in the plate, textured on the surface thanks to the bronze die and slightly ridged on one side to capture the sauce. Just try and let them become your favorite pasta shape!

farfalle | La Molisana
wall clock | La Molisana

Express Cooking

12 minutes

linea | La Molisana

Line

Bulk

Pack Size

10 lbs (4540g)

Drawing

Bronze

double cooking time

timer doppia cottura | La Molisana

pre-cooking

7 minutes

completamento doppia cottura | La Molisana

finish-cooking

1 minute

Tavola disegno 4

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

1

Pre-cooking

pre cooking | La Molisana

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

draining | La Molisana

Drain pasta according to the precooking time on the pack.

3

Blast chilling

blast chilling | La Molisana

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

Refrigerate and use within 48 hours.

4

Heating

heating | La Molisana

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

Drain and sauté with the sauce.