PST-144·450 g (3 × 150 g)frozen
N. 144 — Creste Rigate 8.6 mm
A ridged crest that catches zucchini, or a coarse pesto of tomato and almond.
Durum + water · no eggs. Wave-shaped ridges for exceptional sauce adhesion.
SPECS
- Cooking Time
- 5–6 min
- Storage
- −18 °C · do not thaw
IDEAL SAUCE PAIRING
Zucchini, mint and pecorino, or pesto alla trapanese
MANIFESTO HIGHLIGHTS
Durum semola rimacinata + water · no eggs. Bronze-die extrusion (≤ 32 °C at die exit) for a rough, sauce-gripping surface.
RECIPE 01
Creste rigate con zucchine, menta e pecorino
1 portion · 150 g
Zucchini, garlic and mint, finished with pecorino. For 1 portion: 150 g of fresh or frozen creste rigate.
≈ 642 kcal per portion
INGREDIENTS
- MILIX creste rigate PST-144, fresh or frozen150 g
- Zucchini200 g
- Extra virgin olive oil18 g
- Garlic4 g
- Fresh mint3 g
- Pecorino Romano15 g
- Salt and black pepperto taste
STEPS
- 01Cut the zucchini into thin half-moons. Crush the garlic.
- 02Fry the zucchini with the garlic in the oil over medium heat for 8–10 minutes, until soft and lightly golden. Salt them.
- 03Boil the pasta, move it to the zucchini with 40 ml of cooking water, and stir over the heat for 1 minute.
- 04Take the pan off the heat, add the torn mint and the pecorino, and stir.
SAUCE
Zucchini, mint and pecorino
Fry 200 g of zucchini in 18 g of oil, toss the pasta with 40 ml of cooking water, then add mint and pecorino off the heat.
From frozen, cook 5–6 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).
RECIPE 02
Creste rigate al pesto alla trapanese
1 portion · 150 g
A raw pesto of cherry tomatoes, almonds, basil and pecorino. The sauce is not heated. For 1 portion: 150 g of fresh or frozen creste rigate.
≈ 733 kcal per portion
INGREDIENTS
- MILIX creste rigate PST-144, fresh or frozen150 g
- Cherry tomatoes150 g
- Almonds15 g
- Fresh basil10 g
- Garlic3 g
- Extra virgin olive oil20 g
- Pecorino Romano10 g
- Salt and black pepperto taste
STEPS
- 01Toast the almonds in a dry pan for 3–4 minutes, until they smell fragrant, and let them cool.
- 02In a blender, blend the raw cherry tomatoes, almonds, basil, garlic, oil and pecorino to a coarse paste for 30–40 seconds, and salt it. Do not heat the sauce.
- 03Boil the pasta and save 30 ml of the cooking water.
- 04In a bowl, mix the pasta with the pesto and the cooking water, and serve at once.
SAUCE
Pesto alla trapanese
Toast 15 g of almonds, then blend them raw with 150 g of cherry tomatoes, basil, garlic, 20 g of oil and pecorino. Do not heat the sauce.
From frozen, cook 5–6 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. Almonds. 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 creste rigate the roughness meets ridges and a wavy crest, which catch pieces of vegetables and sauce.
- 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, stir so the pieces 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 creste rigate need 5–6 minutes after the water returns to the boil. The time is an estimate: check it on a test batch, and start tasting from 5 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 5 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.