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BIALETTI BRIDGERTON COLLECTION
Buono Cicatelli, 500g
2 000 Ft
Buono Cicatelli, 500g
Classic cicatelli from Puglia and Molise, one of the oldest pasta types, are traditionally made by rolling pasta dough into long ropes or snakes and then cutting them into pieces 5cms in length. The cicatelli are then formed by pressing the three middle fingers of one hand into each piece of dough to create a cavity. However, in some parts of Southern Italy, ciatelli are made shorter using only the index and middle finger or only the index finger. In some places, people make them even longer by doubling the length of the piece of pasta to about 10 centimeters. They then use the 3 middle fingers of both hands.
2 000 Ft
Unit price: 4 000 Ft/kg
Data
Manufacturer:
D'Amicis
Package:
500g
Country of origin:
Italy
Group size:
Special
Flour:
Durum
Cooking time (min.):
11-12
Egg content:
Without egg
Nutrition facts
| Nutritional values for 100g of product | |
| Energy | 1389 kJ/332 kcal |
| Total Fat | 0,4g |
| Saturated Fat | 0g |
| Total Carbohydrate | 68,1g |
| Sugar | 1,7g |
| Fiber | 3,2g |
| Protein | 14,33g |
| Salt | 0,03g |
Tips for pasta cooking
100 grams of pasta = 1 liter of salty water
Premium quality pasta doesn't need oil in the water, it is enough to stir the boiling pasta a couple of times in the first 2 minutes.
- heat up the water in a tall pot, especially if you cook long pasta, then add salt
- put the pasta in the boiling water, lower the heat when it starts to boil again
- cook until the recommended time, then taste it to see if it is the texture what you wish for
- drain it, do not rinse, just mix with any sauce and serve
- for pasta salads cool it down under cold water
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