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To Cook and to Serve Pasta
 
 1. Proportion pasta- water: 5 liters of water for 1 kg of pasta.
 2. Salt: 1 spoon for 5 liters of water
 3. Attention for filled pasta- cook in mid temperatures.
 4. Never add oil in water.
 5. Never rinse the pasta in cold water.
Pasta cooking
 
 Cooking time
 Pasta proportions
 Tortellini
17-20 min low heat
 1 kg= 6 persons
 Ravioli viande
17-20 min low heat
12 dz= 6 persons
 Cappelletti
17-20 min low heat
 1 kg= 6 persons
 Mezzelune
17-20 min low heat
 1 kg= 6 persons
 Unghiette
15-17 min low heat
 1 kg= 6 persons
 Medaglioni
17-20 min low heat
 1 dz= 4 persons
 Mini Ravioli
15-17 min low heat
1 kg= 6 persons
 
 Cavatelli
40-45 min high heat
1 kg= 6 persons
 
 Pennine
7 min high heat
1 kg= 6 persons
 Fusilli
7 min high heat
1 kg= 6 persons
 Rigatoni
7 min high heat
1 kg= 6 persons
 
 Fettuccine
5-6 min high heat
1 kg= 6 persons
 Tagliolini
5-6 min high heat
1 kg= 6 persons
 Spaghetti
5-6 min high heat
1 kg= 6 persons
 
 Capp Angelo
2 min high heat
1 kg= 6 persons
 
 Pasta Cannelloni
4 min high heat
1 kg= 60 sheets
 Pasta Lasagna
4 min high heat
1 kg= 30 sheets
 
 Ghocchi Patata
2 min high heat
1 kg= 4 persons
 
 Cannelloni in oven
35 min 350 Fahrenheit
1 dz= 4 persons
 Fazzoletti in oven
35 min 350 Fahrenheit
1 dz= 6 persons
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