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Pennette rigate n.22
Italy holds the most unbeatable record for pasta consumption: about 26 kg per capita. With these data we are on top of the world rankings, ahead of Venezuela and Tunisia and we export about 50% of production.
Express Cooking
13 minutes
Line
Bulk
Pack Size
10 lbs (4540g)
Drawing
Bronze
double cooking time
pre-cooking
8 minutes
finish-cooking
1 minute
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).
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.
