Perfect for fish based sauces
Packaging: 250 gr.
Cooking time: 4 minutes
Drawing: Gold die
Eggs: fresh from only free-range hens
Flour: hard grain wheat from Italian production
Expiration: 24 months
Dried pasta: 12.50 % humidity at production
Dimensions: length 35 cm, width 1 mm, thickness 0.7 mm
Packaging: 10 boxes per master carton.
Ingredients: hard grain flour,whole fresh eggs 35%.
Is a pasta similar to thick spaghettoni but square instead of round. They require a longer cooking time but stay at the perfect “al dente” cooking stage a little longer. Ideal for fish based sauces.
CHEF: Simone Sacchi
Restaurant Villa Aniana
Clean the squid and calamaro squid
Shell and de-vein the shrimp
Wash and cut up the seafood.
Open the mussels in a covered sauce pan with a little wine and chopped parsely. Remove the mussels from their shells and filter the cooking water.
In a pan prepared with olive oil, garlic and red pepper cook the squid, the shrimp and the calamaro for 3 minutes.
Remove the seafood from the pan and set aside. In the same pan add the diced tomatoes and salt and cook for 8 minutes. Return the seafood to the pan and add a little cooking water from the mussels and thicken for a few minutes.