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Operative instructions
rev. 00
Data : 08/01/2011
pag. 1 di 3
A) PRE-COOKING AND FINAL COOKING PASTA METHOD
1. First of all, to cook pasta as much as possible similar to express cooking, it is important to
respect the pre-cooking time recommended in following table.
2. After the pre-cooking phase, cool pasta with cold water and drain it well. Then add olive
oil (or another condiment).and mix everything
The oil will prevent the dough from "sticking".
By using this method the pasta needs to remain at room temperature for about 3 hours and
will not need to be kept into the refrigerator.
3. keeping the pre-cooked pasta for a whole day (24 hours) is possible too. Just keep it in
the refrigerator at a temperature of + 4 ° C, after having pre-cook ed , cooled, well drained
and well oiled it.
4. Before serving, whether if pasta was kept at room temperature for up to 3 hours, or stored
in a refrigerator for 24 hours, complete the cooking by boiling water and respecting the time
(in minutes)
mentioned in the following table as "final cooking time" column.
Before portioning, add the remainder part of the sauce, stir and serve it
TIME OF PRE-COOKING COOKING AND FINAL
LONG FORMATS
CODE and PASTA FORMAT
Ø
Precooking time Final cooking time
62 SPAGHETTI
1,70 mm.
1'
2'
63 VERMICELLINI
1,60 mm.
1'
1'
64 VERMICELLI
1,80 mm
1'
2'
65 VERMICELLONI
1,90 mm
2'
2'
Pastificio Riscossa SpA
Stabilimento e Sede Legale : S.P. 231 Km 48,360 - 70033 Corato (BA) Italia
Ph..080.3582 111 – Fax 080.8982477
English translation and export distribution support : Marco Piva
[email protected] skype: mar.piv ph.+39 334 948 1113
www.riscossa.it e-mail: [email protected]
Operative instructions
rev. 00
Data : 08/01/2011
pag. 2 di 3
SHORT FORMATS
CODE and PASTA FORMAT
Precooking
time
Final
cooking time
620 ELICOIDALI - 634 GOMITI
2'
2'
620b ELICOIDALI PICCOLI
1'
1'
621 CANNERONI RIG.
1'
2'
623b CANNERONI RIG. PICCOLI
1'
1'
625 PENNE ZITONI RIG.
2'
2'
625b MEZZE PENNE ZITONI RIG
2'
2'
1'
1'
631 ZITI TAGLIATI
1'
2'
635 ½ GOMITI - 640 COCCIOLE
1'
2'
639 LUMACHINE - 641 COCCIOLETTE
1'
1'
645 GNOCCHI - 647 SARDI
1'
2'
648 ELICHE - 650 SPIRALI - 651 SERPENTINI
1'
1'
649b FUSILLATA CASERECCIA
1'
2'
655 FAGIOLINI LISCI - 665 TUBETTI RIGATI
1'
1'
661 DITALI RIGATI - 663 PATER RIGATI
1'
1'
667 CORALLINI – 668 PEPERINI – 670 VERMICELLI TAGLIATI – 672
SEME MELLONE – 673 SEME CICORIA – 674 ANELLETTI
- 675 STELLINE
1'
1'
626 PENNE ZITE LISCE - 627 PENNE ZITE RIGATE
629 PENNINE
Pastificio Riscossa SpA
Stabilimento e Sede Legale : S.P. 231 Km 48,360 - 70033 Corato (BA) Italia
Ph..080.3582 111 – Fax 080.8982477
English translation and export distribution support : Marco Piva
[email protected] skype: mar.piv ph.+39 334 948 1113
www.riscossa.it e-mail: [email protected]
Operative instructions
rev. 00
Data : 08/01/2011
pag. 3 di 3
SPECIAL FORMATS
CODE and
PASTA FORMAT
Precooking time Final cooking time
684 ORECCHIETTE BARESI GRANDI
2'
2'
6105b FARFALLE
1'
2'
OTHER FORMATS
Precooking time
Final cooking
time
681 TAGLIATELLE.
1'
2'
686b TAGLIATELLE VERDI
1'
2'
688 TAGLIATELLE. UOVO
1'
1'
CODE and
PASTA FORMAT
B) PRE-COOKING PASTA METHOD WITH FINAL SERVICE
1. First of all, willing to have a cooking as much as possible similar to traditional cuisine, it
is important to respect the pre-cooking time recommended in the table.
2. After pre-cooking phase, drain all the pasta all at once by assuring that it takes the
same cooking time; then add the sauce preferably if it’s a hot one (oil or sauce), once
filled the tray mix to distribute evenly. The presence of the hot condiment keeps the
pasta well separated and complete the cooking of the product.
3. Once arrived at the distribution place add the rest of the sauce and stir it gently before
portioning it.
Pastificio Riscossa SpA
Stabilimento e Sede Legale : S.P. 231 Km 48,360 - 70033 Corato (BA) Italia
Ph..080.3582 111 – Fax 080.8982477
English translation and export distribution support : Marco Piva
[email protected] skype: mar.piv ph.+39 334 948 1113
www.riscossa.it e-mail: [email protected]