Cooking Times
| Al chiodo (firm to the bite) | 10 min |
| Optimal | 11 min |
Tempi di Pre Cottura
| Al chiodo (firm to the bite) | 3 min |
| Optimal | 4 min |
| Blast Chiller | 5-15 min |
| Refrigerator | 15 min – 12 h |
All the flavour of homemade pasta
5 Rough-textured Spaghettoni
Type: 12x1kg
Durum wheat semolina pasta.
Ingredients:
Durum wheat semolina, water.
Average values per 100 g of product:
| Energy | 1511 kJ/356 kcal |
| Fat | 1.5 g |
| Of which saturated fatty acids | 0.3 g |
| Carbohydrates | 71.5 g |
| Of which sugars | 3.5 g |
| Fibre | 3.0 g |
| Protein | 13.0 g |
| Salt | 0.01 g |
“Catering Semola Ruvida” Rough-textured Semolina Pasta
| Item | AHR005#0R131804 |
| Number | 5 |
| Description | Rough-textured Spaghettoni |
| EAN per Pack | 8008653710071 |
| EAN per Carton | 8008653700713 |
| Number of Items per Carton | 12 X 1 Kg |
| Number of Cartons per Layer | 16 |
| Number of Layers | 4 |
| Number of Cartons per Pallet | 64 |
<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.
