BRONZE-EXTRUDED FORMATS / LIVING GRAIN PROTOCOL / PRECISION COOKING
MILIX Precision Protocol · Living Grain Protocol
PST-ROOT family — 48 ILS / 500 g · frozen · durum + water · no eggs. Bronze-die extrusion on a Lillo Due-class extruder. The pasta temperature at the exit of the bronze die is not above 32 °C: ice-cold water for the dough, no more than two batches in a row. Frozen in a household freezer — not industrial blast. Specs below are DEMO HUD (not live IoT).
Durum + water · no eggs. Fine-cut spaghetti for light sauces.
durum + water · no eggs · bronze-die · frozen
Durum + water · no eggs. Deep ridges designed to hold rich sauces.
durum + water · no eggs · bronze-die · frozen
Durum + water · no eggs. Smooth tubes for elegant, delicate dishes.
durum + water · no eggs · bronze-die · frozen
Durum + water · no eggs. Wave-shaped ridges for exceptional sauce adhesion.
durum + water · no eggs · bronze-die · frozen
Durum + water · no eggs. Bell-shaped pasta with delicate ruffles.
durum + water · no eggs · bronze-die · frozen
Durum + water · no eggs. Wide 14 mm ribbons, 0.8 mm, for thick ragù · 5 nests × 100 g.
durum + water · no eggs · bronze-die · frozen
Durum + water · no eggs. Thin sheets for vegan lasagna · ~10 sheets, one 20×30 dish.
durum + water · no eggs · bronze-die · frozen
Durum + water · no eggs. 7 mm ribbon, 0.8 mm, for ragù and butter sauces · 5 nests × 100 g.
durum + water · no eggs · bronze-die · frozen
PASTAPST-144
PST-144·500gfrozen
A ridged crest: the sauce stays on the outside and inside.
Creste rigate with baked eggplant and cherry tomatoes
2 portions · 300 g
Alla Norma is a Sicilian pasta with eggplant, tomato, basil and salted ricotta. Here the eggplant is baked with cherry tomatoes instead of fried, so it uses less oil. The ridged crest holds the pieces of vegetable. Leave the cheese off and the dish has no meat and no dairy.
A 500 g pack is about three portions.
Baked eggplant and tomato
Eggplant and cherry tomatoes roasted, then folded into a short tomato sauce and tossed with the crests.
The dish takes about 40–45 minutes.
Do not thaw the pasta. Once fresh pasta thaws it turns wet and the pieces stick together.
For every 100 g of pasta, take 1 litre of water and 10 g of salt. One 150 g portion needs 1.5 litres of water and 15 g of salt. Two portions, 300 g, need 3 litres and 30 g of salt. The whole 500 g pack needs 5 litres and 50 g of salt. If you do not have a pot that large, cook the pack in two batches.
Bring the water to a rolling boil, salt it, and tip the pasta in straight from the freezer. For the first 30 seconds, stir so the pieces separate and do not sit on the bottom. The boil will pause for a moment. Cover the pot. When the water boils again, take the lid off and start timing.
These creste rigate, 8.6 mm, need 4–5 minutes after the water returns to the boil. The crest is thinner than the body, so check the thickest part. The time is approximate, until a test batch has been cooked. Frozen fresh pasta cooks much faster than dried pasta.
Start tasting at 4 minutes, then every 30 seconds. Cut one piece through the thickest part. The pasta is al dente — Italian for “to the tooth” — when the outside is soft, the centre still springs a little as you bite, and the cut shows no white chalky line of raw dough.
Before you drain, save a cup of the cooking water. When the pasta is almost ready and the centre is still a touch firmer than you like, move it into the pan with the sauce, add 2–3 tablespoons of the cooking water, and finish them together for 30–60 seconds, stirring.
Keep the pasta in the freezer. We freeze the short shapes in a thin layer, piece by piece, so they do not clump. Cook straight from the freezer. Do not thaw it, and do not freeze it again once it has thawed.
A bell from the same range, which also catches pieces of vegetables.
A smooth tube from the same range, for a plain tomato sauce.
ALLERGENS · Contains wheat (gluten). Pack of 500 g. No eggs and no milk in the dough.