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Gentile Ziti Lunghi, 500g
ingredients: durum wheat semolina, water
Zitoni and ziti are long dried pasta tubes, similar to giant bucatini. Zitoni are wider than ziti but both are 25cms in length. In Campania and other southern regions such as Puglia, this pasta is traditionally broken by hand, just before cooking. So,why do Italians bother to break the pasta when there are plenty of shorter shapes available? Well it’s all about tradition and family.
The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Cappelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.
2 700 Ft
Unit price: 5 400 Ft/kg
Out of stock
Data
Manufacturer:
Gentile
Package:
500g
Place of origin:
Campania
Group size:
Long
Flour:
Durum
Cooking time (min.):
10
Egg content:
Without egg
Qualification:
IGP
Pasta length (mm):
250
The manufacturer - Click on the picture!
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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