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Spaghetti n.16

Food Service

Spaghetti - Food Service La Molisana Pasta

The smaller size reduces the cooking time and difficulty in chewing. This makes the spaghettini very popular abroad. Our bronze shape has the characteristics of a timeless classics: balanced thickness, porosity, which keeps the sauce, perfect just with olive oil, garlic, and chili.

Spaghettini - Pasta Classica La Molisana
Tavola disegno 1

Express cooking

9 minutes

Product family

Food Service

Pack size

10 lb (4540g)

drawing

Bronze die

DOUBLE

COOKING TIME

Pre-cooking

5 minutes

Finish cooking

30 seconds

How to pre-cook and reheat Spaghetti 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).

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.