PST-06·450 g (3 × 150 g)frozen
N. 6 — Spaghetti 2 mm
A fine strand for light sauces: garlic and oil, or fresh tomato and basil.
Durum + water · no eggs. Fine-cut spaghetti for light sauces.
SPECS
- Cooking Time
- 3–4 min
- Storage
- −18 °C · do not thaw
IDEAL SAUCE PAIRING
Garlic, oil and chilli, or cherry tomatoes and basil
MANIFESTO HIGHLIGHTS
Durum semola rimacinata + water · no eggs. Bronze-die extrusion (≤ 32 °C at die exit) for a rough, sauce-gripping surface.
RECIPE 01
Spaghetti aglio, olio e peperoncino
1 portion · 150 g
Olive oil, garlic and dried chilli flakes, finished with parsley. For 1 portion: 150 g of fresh or frozen spaghetti.
≈ 647 kcal per portion
INGREDIENTS
- MILIX spaghetti PST-06, fresh or frozen150 g
- Extra virgin olive oil28 g
- Garlic8 g
- Dried red chilli flakes0.75 g
- Fresh parsley5 g
- Salt and black pepperto taste
STEPS
- 01Peel the garlic and slice it thin. Chop the parsley fine.
- 02Boil the pasta in boiling water salted with 10 g of salt per 1 litre, and save 80 ml of the cooking water.
- 03While the pasta cooks, warm the oil in a pan over low heat for 2–3 minutes with the garlic and chilli, until the garlic is golden but not brown.
- 04Move the pasta into the pan, pour in 40–60 ml of the cooking water, and stir over medium heat for 1 minute, until the oil and water form a light emulsion.
- 05Take the pan off the heat, add the parsley at the very end, and serve at once.
SAUCE
Garlic, oil and chilli
Warm 28 g of oil with the garlic and chilli, then toss the spaghetti with 40–60 ml of cooking water.
From frozen, cook 3–4 minutes after the water boils again. The time is an estimate: check it on a test batch. Fresh pasta follows the technologist’s time.
ALLERGENS · Wheat (gluten).
RECIPE 02
Spaghetti al pomodoro fresco e basilico
1 portion · 150 g
Cherry tomatoes, garlic and basil, finished with Parmigiano Reggiano. For 1 portion: 150 g of fresh or frozen spaghetti.
≈ 644 kcal per portion
INGREDIENTS
- MILIX spaghetti PST-06, fresh or frozen150 g
- Cherry tomatoes200 g
- Extra virgin olive oil18 g
- Garlic4 g
- Fresh basil5 g
- Parmigiano Reggiano10 g
- Salt and black pepperto taste
STEPS
- 01Halve the cherry tomatoes. Crush the garlic with the side of a knife.
- 02Warm the oil with the garlic over medium heat for 1 minute, add the tomatoes and cook for 6–8 minutes, until they release their juice; take the garlic out.
- 03Boil the pasta and, before it is done, save 50 ml of the cooking water.
- 04Move the pasta into the sauce, add 30–50 ml of the cooking water, and stir over the heat for 1 minute.
- 05Take the pan off the heat, tear the basil over the top, and sprinkle with the grated Parmesan.
SAUCE
Fresh tomato and basil
Cook 200 g of cherry tomatoes in 18 g of oil, then toss the spaghetti with 30–50 ml of cooking water. Basil and Parmesan go on off the heat.
From frozen, cook 3–4 minutes after the water boils again. The time is an estimate: check it on a test batch. Fresh pasta follows the technologist’s time.
ALLERGENS · Milk. Wheat (gluten).
WHAT'S INSIDE
- Two ingredients only: durum wheat flour and water. The dough has no eggs, no milk and no salt.
- The flour is semola rimacinata: durum wheat is milled, then milled again, so the semolina is finer and the dough comes out even and springy. The supplier of the flour can change from batch to batch, so the pack simply says “durum wheat flour”.
- The dough is pressed through a bronze die on an extruder. Bronze leaves a fine roughness, so the pasta is matte and the sauce stays on it. On thin 2 mm spaghetti that matters: a light sauce of oil and cooking water coats every strand.
- The pasta contains wheat, and so it contains gluten.
HOW TO COOK IT
Do not thaw frozen pasta. Put it into the boiling water straight from the freezer. 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 450 g pack needs 4.5 litres and 45 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 20–30 seconds, separate the strands with tongs or a fork so they do not stick. The boil will pause for a moment. Cover the pot. When the water boils again, take the lid off and start timing.
These 2 mm spaghetti need 3–4 minutes after the water returns to the boil. The time is an estimate: check it on a test batch, and start tasting from 3 minutes. Frozen fresh pasta cooks much faster than dried pasta, so the time on a packet of dried pasta does not apply.
Start tasting at 3 minutes. Lift out one piece, let it cool for a few seconds, and bite. The pasta is al dente — Italian for “to the tooth” — when the outside is soft and the centre still springs a little. There should be no white chalky line of raw dough in the cut.
Before you drain, save the cooking water the recipe asks for. Move the pasta into the sauce while the centre is still a touch firm, and finish them together as the steps say.
IN THE FREEZER
Keep the pasta in the freezer. We freeze it in a thin layer so the pieces do not stick. Cook straight from the freezer. Do not thaw it, and do not freeze it again once it has thawed.
ALLERGENS · The dough contains wheat (gluten). It has no eggs and no milk. Each recipe lists its own allergens.