Farfalle rigate n.66
Food Service
We are glad to introduce an item upgrading: the Farfalle rigate, that after a restyling of the former product seams more pleasant to be looked, more appetizing to be tasted. Reduced dimensions to make it more precious in the plate, textured on the surface thanks to the bronze die and slightly ridged on one side to capture the sauce. Just try and let them become your favorite pasta shape!
Express cooking
12 minutes
Product family
Food Service
Pack size
10 lb (4540g)
drawing
Bronze die
DOUBLE
COOKING TIME
Pre-cooking
7 minutes
Finish cooking
1 minute
How to pre-cook and reheat Farfalle 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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