La Molisana- Penne Rigate Pasta No. 20, 500 gm

Pre-cooking: 6 minutes

Completion: 30 seconds

Double Cooking Instructions:

• Fill the kettle with one liter of water for every 100 grams of pasta. When the water begins to boil, add salt (about 10 grams per liter of water). Once the salt has dissolved and the water is boiling again, add the pasta and stir gently.

• Drain the pasta when it reaches the pre-cooking time indicated on the package.

• Place the drained pasta into the blast chiller set to a programmed temperature of 4°C. Store it in the fridge for up to 48 hours.

• To refresh, place the pasta in boiling water for about 40-60 seconds, then drain and mix it with your chosen seasoning.