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To Cook and to Serve Pasta
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1.
Proportion pasta- water: 5 liters of water
for 1 kg of pasta.
2. Salt: 1 spoon for 5 liters of water
3. Attention for filled pasta- cook in mid
temperatures.
4. Never add oil in water.
5. Never rinse the pasta in cold water. |
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Pasta cooking
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Cooking
time |
Pasta proportions |
| Tortellini |
17-20 min low heat |
1 kg= 6 persons |
| Ravioli viande |
17-20 min low heat |
12 dz= 6 persons |
| Cappelletti |
17-20 min low heat |
1 kg= 6 persons |
| Mezzelune |
17-20 min low heat |
1 kg= 6 persons |
| Unghiette |
15-17 min low heat |
1 kg= 6 persons |
| Medaglioni |
17-20 min low heat |
1 dz= 4 persons |
| Mini Ravioli |
15-17 min low heat |
1 kg= 6 persons |
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| Cavatelli |
40-45 min high heat |
1 kg= 6 persons |
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| Pennine |
7 min high heat |
1 kg= 6 persons |
| Fusilli |
7 min high heat |
1 kg= 6 persons |
| Rigatoni |
7 min high heat |
1 kg= 6 persons |
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| Fettuccine |
5-6 min high heat |
1 kg= 6 persons |
| Tagliolini |
5-6 min high heat |
1 kg= 6 persons |
| Spaghetti |
5-6 min high heat |
1 kg= 6 persons |
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| Capp Angelo |
2 min high heat |
1 kg= 6 persons |
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| Pasta Cannelloni |
4 min high heat |
1 kg= 60 sheets |
| Pasta Lasagna |
4 min high heat |
1 kg= 30 sheets |
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| Ghocchi Patata |
2 min high heat |
1 kg= 4 persons |
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| Cannelloni in oven |
35 min 350 Fahrenheit |
1 dz= 4 persons |
| Fazzoletti in oven |
35 min 350 Fahrenheit |
1 dz= 6 persons |
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