Barilla Classica Fusilli n° 98 5 kg Doos

Koken

Express Cooking Time Double Cooking time  Pre-cooking 7 min 32 Gomitini-Coquillettes 3,5 min 7 min 44 Maccheroni 3,5 min 8 min 47 Ditalini Rigati 4 min 11 min 49 Ditaloni Rigati 5,5 min 12 min 53 Sedanini Rigati 6 min 11 min 70 Mezze Penne Rigate 5,5 min 8 min 71 Penne Lisce 4 min 10 min 72 Pennette Rigate 5 min 11 min 73 Penne Rigate 5,5 min 12 min 83 Tortiglioni 6 min 12 min 84 Mezze Maniche Rigate 6 min 11 min 85 Gnocchi 5,5 min 8 min 86 Pipette Rigate 4 min 10 min 91 Pipe Rigate 5 min 12 min 93 Conchiglie Rigate 6 min 12 min 94 Sedani Rigati 6 min 11 min 98 Fusilli 5,5 min  Final cooking 40 - 60 seconds Express Cooking Cook the pasta in abundant salted water, keep it boiling for the time indicated for express cooking.  Recommended proportion pasta 10 l water / 70 g salt / 1 kg pasta Double cooking Pre-cooking: Cook the pasta in abundant salted water, keep it boiling for the time indicated for pre-cooking. Preservation: Drain the pasta and spread onto a baking-tin while adding vegetable oil. Put in a blast chiller and keep in the refrigerator (0 - 4°C) for at least one hour and at most 24 hours before completing. Final cooking: soak in boiling water for 40-60 seconds.