What is pasta in the collective imagination if not spaghetti? Simple things are always the best: a thin cylinder made of water and durum wheat flour. A small piece of twine, as the name itself says. It is surely the most loved and popular pasta shape!It is rough enough to take the sauce and the condiment.
Express Cooking
13 minutes
Line
Bulk
Pack Size
10 lbs (4540g)
Drawing
Bronze
double cooking time
pre-cooking
8 minutes
finish-cooking
30 seconds
How to pre-cook and reheat Thick 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).
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.
