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Thin Spaghettini n.16A

17 capellini 1 | La Molisana

Linguine, bavette and trenette. The origins of this pasta shape is Ligurian and it is typically served with pesto or fish sauces. Our new bronze version is pleasantly full-bodied, slightly thicker than the classic version and we like serving it with crispy ham and melon pearls.

16 spaghettini 1 | La Molisana
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Express Cooking

5 minutes

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Line

Bulk

Pack Size

10 lbs (4540g)

Drawing

Teflon

No double cooking needed

Tavola disegno 4

double cooking instructions

1

doppia cottura 1 | La Molisana

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

doppia cottura 2 | La Molisana

Draining

Drain pasta according to the precooking time on the pack.

3

doppia cottura 3 | La Molisana

Blast chilling

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

Refrigerate and use within 48 hours.

4

doppia cottura 4 | La Molisana

Heating

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

Drain and sauté with the sauce.