Penne rigate n.20
Food Service
A great classic! Some argue that the striped version is very popular in the South of Italy, where people generally like thicker sizes and the stripes, that are able to capture the sauce.
Express cooking
14 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 Penne rigate 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.
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See also
