Cooking Times
| Al chiodo (firm to the bite) | 6 min |
| Optimal | 7 min |
Pre-cooking Times
| Al chiodo (firm to the bite) | 2 min |
| Optimal | 3 min |
| Blast Chiller | 5-15 min |
| Refrigerator | 15 min – 12 h |
All the flavour of homemade pasta
42 Ridged Gramigna
Type: 6x1kg
Egg pasta.
Ingredients:
Durum wheat semolina, eggs 20%.
Average values per 100 g of product:
| Energy | 1529 kJ/361 kcal |
| Fat | 3.0 g |
| Of which saturated fatty acids | 1.3 g |
| Carbohydrates | 68 g |
| Of which sugars | 2 g |
| Fibre | 3.0 g |
| Protein | 14.0 g |
| Salt | 0.10 g |
“Catering Uovo” Egg Pasta
| Item | AHU042#02011806 |
| Number | 42 |
| Description | Ridged Gramigna |
| EAN per Pack | 8008653000639 |
| EAN per Carton | 8008653000424 |
| Number of Items per Carton | 6 x 1 kg |
| Number of Cartons per Layer | 9 |
| Number of Layers | 5 |
| Number of Cartons per Pallet | 45 |
<p>Cooking Instructions</p>
With pre-cooking: in a saucepan of salted water, pre-cook the pasta for the time indicated (or according to your own experience). Drain, toss the pasta with a drizzle of oil and, if possible, place it in a blast chiller for the specified time. Store the pre-cooked pasta in the refrigerator (at +4°C) and use it within 12 hours. When ready to serve, reheat in a saucepan or frying pan with the sauce for the specified reheating time.
Cooking only: boil the pasta in a saucepan of salted water for the time indicated (or based on your own experience). Drain and toss with a drizzle of oil.
