LANGUAGE IS: en		

Food Service

Showing all 19 results

  • Tortiglioni Medium

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice.

    In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts. For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

     

    CODE   COOKING TIME 
    1658P tortiglioni medium 12 min.
    Compare
  • Tortiglioni

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice.

    In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts. For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

     

    CODE    COOKING TIME 
    1657P tortiglioni 12 min.
    Compare
  • Spaghetti Medium

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice.

    In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts. For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

     

    CODE    COOKING TIME 
    1650P spaghetti medium 8 min.
    Compare
  • Spaghetti

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice.

    In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts. For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

     

    CODE    COOKING TIME 
    1655P spaghetti 10 min.
    Compare
  • Rigatini

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice.

    In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts. For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

     

    CODE    COOKING TIME 
    1654P rigatini 10 min.
    Compare
  • Pennette Piccole Ridged

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice.

    In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts. For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

     

    CODE    COOKING TIME 
    1652P pennette piccole ridged 10 min.
    Compare
  • Penne Mezze Ridged

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice.

    In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts. For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

     

    CODE    COOKING TIME 
    1650P penne mezze ridged 10 min.
    Compare
  • Penne ridged

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice.

    In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts. For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

     

    CODE    COOKING TIME 
    1653P penne ridged 10 min.
    Compare
  • Orecchiette

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice.

    In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts. For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

     

    CODE    COOKING TIME 
    1651P orecchiette 12 min.
    Compare
  • Linguine

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice.

    In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts. For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

     

    CODE    COOKING TIME 
    1649P linguine 8 min.
    Compare
  • Gramignetta

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice.

    In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts. For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

     

    CODE    COOKING TIME 
    1648P gramignetta 8 min.
    Compare
  • Gobboni

     

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice.

    In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts. For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

    CODE   COOKING TIME 
    1647P gobboni 10 min.
    Compare
  • Gnocchetti Sardi

     

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice.

    In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts. For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

    CODE   COOKING TIME 
    1646P gnocchetti sardi 10 min.
    Compare
  • Fusilloni with hole

     

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice.

    In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts. For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

    CODE    COOKING TIME 
    1644P fusilloni with hole 11 min.
    Compare
  • Fusilli

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice.

    In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts. For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

    CODE    COOKING TIME 
    1643P fusilli 12 min.
    Compare
  • Farfalle

     

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice.

    In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts. For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

    CODE    COOKING TIME 
    1642P farfalle 12 min.
    Compare
  • Ditalini ridged

     

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice.

    In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts. For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

    CODE    COOKING TIME 
    1641P Ditalini ridged 8 min.
    Compare
  • Conchiglie ridged

     

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice.

    In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts. For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

    CODE    COOKING TIME 
    1640P conchiglie rigate 13 min.
    Compare
  • Bucatini

    Prepared from selected durum wheat semolina, Alimentis Foodservice selection is a pasta with high gluten content, with a rough surface so that when cooked it maximises yield and absorbs the sauce better. Drying times and the choice of thickness ensure excellent hold when cooked and recooked as well as the possibility to be served either hot or cold and for oven preparations. Available in a wide range and capable of satisfying all types of foodservice. In practical 3 kg sacks (4 per carton) to avoid staying in open sacks and allow use of even lesser amounts.

    For traditional cooking we recommend using 1 litre of water, and 10 g of salt for every 100 g of pasta. Salt the boiling water, add pasta and stir for the first minute. Then let it cook for the recommended time, drain, keeping some of the water to dilute sauces, and serve. To prepare for recooking, cook the pasta in the same way as the traditional one but only for half the recommended time. Cool quickly and let rest for 60 minutes, then complete cooking for a maximum of 2 minutes in the way you prefer. The amount of time for the first cooking can vary depending on how quickly and efficiently it is cooled.

     

    CODE    COOKING TIME 
    1744P bucatini 9 min.
    Compare