Elbows n.70
Food Service
Gomiti, chifferi elbows, different names to mention a pasta type particularly beloved in foreign countries because of its funny shape and ability to capture sauces in its cavity. To cook properly, bake them with cheese, tomato sauce and a spoon of extra virgin olive oil.
Express cooking
8 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 Elbows 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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