When the Greeks founded Naples in VIII Century BC, they adopted a dish prepared by the natives, a sort of pasta made with barley-flour and water and dried in the sun which they called “macaria” very close to what today is called “maccheroni”. There are references to pasta in Roman times starting in the III century b.C.; following this, in Cicerone’s works dating to the 1st Century b.C. we find him writing about his passion for “laganas” that were sheets of pasta made with wheat flour and water, very similar to what today we call “lasagna”.
While your pasta is cooking, put the grated Pecorino cheese and ground pepper in an ample bowl. 3 minutes before the pasta is due to be ready, pour a ladle full of the boiling water where the pasta is cooking, over the cheese and pepper and briskly beat it with a whisk up to when it becomes creamy, to make the process easier keep the bowl over the pasta saucepan. When the pasta is cooked, drain it and pour the Mezze Maniche Rigate on the cheese cream and mix rapidly, before putting in the plates.
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Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
GENERAL RULES TO COOK PASTA
The rules to cook pasta are quite simple: Fill a tall large sauce pan following the 1/10/100 rule i.e. 1 liter of water and 10 grms of salt for every 100 grms of pasta you intend to cook (1 pint of water with 2 Ozs of salt per pint for every 1.7 Ozs of pasta) even if for the larger formats, you may need a little more water. The pasta will need to move freely in the boiling water. Bring the water to the boil then add the salt to it, put all the pasta in the water and give it a stir so it doesn’t stick. The required minutes of cooking are different between types of pasta, and they are always indicated on the label. Once cooked throw water and pasta in a colander, drain it properly and then follow the seasoning recipe.
MEZZE MANICHE RIGATE
€4,30€3,10 inc. VATWhen the Greeks founded Naples in VIII Century BC, they adopted a dish prepared by the natives, a sort of pasta made with barley-flour and water and dried in the sun which they called “macaria” very close to what today is called “maccheroni”. There are references to pasta in Roman times starting in the III century b.C.; following this, in Cicerone’s works dating to the 1st Century b.C. we find him writing about his passion for “laganas” that were sheets of pasta made with wheat flour and water, very similar to what today we call “lasagna”.
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Descrizione
Informazioni aggiuntive
durum wheat semolina, water
While your pasta is cooking, put the grated Pecorino cheese and ground pepper in an ample bowl. 3 minutes before the pasta is due to be ready, pour a ladle full of the boiling water where the pasta is cooking, over the cheese and pepper and briskly beat it with a whisk up to when it becomes creamy, to make the process easier keep the bowl over the pasta saucepan. When the pasta is cooked, drain it and pour the Mezze Maniche Rigate on the cheese cream and mix rapidly, before putting in the plates.
Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
GENERAL RULES TO COOK PASTA
The rules to cook pasta are quite simple: Fill a tall large sauce pan following the 1/10/100 rule i.e. 1 liter of water and 10 grms of salt for every 100 grms of pasta you intend to cook (1 pint of water with 2 Ozs of salt per pint for every 1.7 Ozs of pasta) even if for the larger formats, you may need a little more water. The pasta will need to move freely in the boiling water. Bring the water to the boil then add the salt to it, put all the pasta in the water and give it a stir so it doesn’t stick. The required minutes of cooking are different between types of pasta, and they are always indicated on the label. Once cooked throw water and pasta in a colander, drain it properly and then follow the seasoning recipe.
All year
520 g / 18.3 Oz
500 g / 17.6 Oz
24 months
Abruzzo, Campania
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