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-ROOT
PST-ROOT·500gfrozen
Two ingredients — durum and water — a bronze die, and nothing else.
Pasta with cherry tomatoes, olive oil and zaatar
2 portions · 300 g
This sauce suits any of our shapes except the lasagna sheets. It is at its best with a short shape, such as maccheroni or creste. Zaatar here is an Israeli herb blend of the zaatar herb, sesame and sumac, used in place of an Italian herb. Blends usually contain sesame.
A 500 g pack is about three portions.
Cherry tomato and zaatar
Cherry tomatoes cooked in olive oil, finished off the heat with zaatar and lemon.
The dish takes about 20–25 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 lower the pasta in straight from the freezer. For the first 30 seconds, stir short shapes with a spoon, and ease spaghetti nests and ribbons apart with a fork. The boil will pause. Cover the pot. When the water boils again, take the lid off and start timing.
The minutes below start when the water boils again. They are approximate, until a test batch has been cooked. Frozen fresh pasta cooks much faster than dried pasta. Spaghetti 2 mm: 3–4 minutes. Maccheroni lisci 7.5 mm: 3.5–5. Creste rigate 8.6 mm: 4–5. Campanelle: 4–5. Maccheroni rigati 14 mm: 5–7. Tagliatelle: 2.5–3.5. Pappardelle: 3–4. Lasagna sheets are usually not boiled: bake them from frozen, about 35–45 minutes covered and then 10–15 minutes uncovered, at 180 °C.
Start tasting at the low end of the range for the shape you have, then every 30 seconds. Cut or bite 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 it in a thin layer: short shapes piece by piece, spaghetti and ribbons as nests, so it does not clump. Cook straight from the freezer. Do not thaw it, and do not freeze it again once it has thawed.
The fine strand in this range, for oil, garlic and chilli.
The thick ridged tube, for a long meat ragù.
ALLERGENS · Contains wheat (gluten). Pack of 500 g. No eggs and no milk in the dough.