Code
PAS062
PAS064
PAS066
PAS068
PAS400
PAS406
PAS415
PAS421
Product Detail
Pack Format
Cooked Penne IQF
3 x 5Kg
Cooked Macaroni IQF
3 x 5Kg
Cooked Tagliatelle IQF
4 x 1Kg
Cooked Spaghetti IQF
4 x 1Kg
Ricotta, Spinach & Nutmeg Tortellini1Kg
Egg Tagliatelle
1Kg
Porcini Mushroom Girasole IQF
1Kg
Potato Gnocchi IQF
1.5Kg
Unit of Sale
Case
Size
Storage Temp
Case Only
Case Only
Case Only
Case Only
Tray
Tray
Tray
Tray
1
1
1
1
12
12
12
12
Frozen
Frozen
Frozen
Frozen
Frozen
Frozen
Frozen
Frozen
Hints & Tips for the Perfect Pasta
For more information and to order please contact us
0115 968 3190 | [email protected]
For more information and to order please contact us
0115 968 3190 | [email protected]
Pasta making is an involved process where by all the
elements need to be just right to get the perfect end
product.
Starting with the basics, good, quality ingredients are
vital in the equation; along with time and ‘TLC’. Here are
a few trusty tips to ensure flawless pasta every time.
1
2
Make pasta on a dry day. Humidity makes the
dough hard to handle.
Choose your wheat flour carefully. 00 soft wheat
flour contains less protein and has less water
absorption and is ideal for fresh pasta, whereas
hard wheat flour contains more gluten and is
great for making dried pasta.
3
4
Don’t make pasta on a cold surface like
marble. Unlike pastry dough, cold will reduce
the elasticity of the dough and make it hard to
handle.
To flavour fresh pasta you can add a puree of
with to add to the dough mix, 2 to 3 tablespoons
per pound of pasta is ideal. Mix it with the egg
before you add the flour, kneading as usual. Fresh
herbs, peppers and sundried tomatoes all act as
great favour or the puree.
5
6
7
Don’t defrost, dump frozen pasta into boiling
water and increase the cooking time slightly.
When cooking pasta use enough water, 4 litres of
water for every 500g of pasta is an acceptable
amount.
Unsalted water is bland so always add salt when
cooking pasta, the water should be about as salty
as sea water.
8
9
10
Never rinse any pasta, the starchy surface of the
pasta helps the sauce cling to the pasta.
When draining, save some of the water to thin the
sauce if needed.
Add the drained pasta to the sauce in a large
sauteuse (12 inch) or skillet and let it simmer for a
minute, the pasta will then absorb more of the
sauce.
11
12
13
Never add olive oil to pasta cooking water as this will
create a coating and prevent the sauce from
adhering.
Fresh pasta must be laid on cardboard or special
wooden frames with a fine mesh, or on oven racks.
so that air can circulate.
If the fresh pasta isn’t going to be used within a few
hours, freeze immediately. Leave the pasta lying flat
on a tray, then later transfer it to sealed transparent
bags