Double Cooking


Sauce Preparation

Cool down; preferably in blast chiller

Portioning in vacuum


Bring water to boil, add salt and as soon as the water starts boiling again. Add pasta, respecting the optimal ratio of salt/pasta/water: 10/100/1000.

In this first phase, cooking time is typically 50% of the time recommended for Express Cooking.

Drain the pasta carefully, making sure to get rid of the water.
Place pre-cooked pasta on a sheet tray, add a bit of olive oil and cool in the blast chiller until 38°F.

If there is not a blast chiller, place the tray in the walk-in.

Place the cold pasta in single portion bags or plastic containers with lids.



The product must be allowed to rest refrigerated in an environment at 39°F (4°C) (maximum) to guarantee the product’s resistance to microbiological contamination.

Put sauce in a tossing pan.
Heat sauce in a skillet. Heat pasta in salted boiling water for 30 seconds.
Strain well and place pasta in the skillet. Toss for 30 seconds.

Put pasta in a serving dish and make portions.