PST-30·450 g (3 × 150 g)frozen
N. 30 — Maccheroni Lisci 7.5 mm
A smooth tube for tomato and basil, or chickpeas and rosemary.
Durum + water · no eggs. Smooth tubes for elegant, delicate dishes.
SPECS
- Cooking Time
- 5–6 min
- Storage
- −18 °C · do not thaw
IDEAL SAUCE PAIRING
Tomato and basil, or chickpeas and rosemary
MANIFESTO HIGHLIGHTS
Durum semola rimacinata + water · no eggs. Bronze-die extrusion (≤ 32 °C at die exit) for a rough, sauce-gripping surface.
RECIPE 01
Maccheroni lisci al pomodoro e basilico
1 portion · 150 g
San Marzano tomatoes, garlic and basil, finished with Parmigiano Reggiano. For 1 portion: 150 g of fresh or frozen maccheroni lisci.
≈ 622 kcal per portion
INGREDIENTS
- MILIX maccheroni lisci PST-30, fresh or frozen150 g
- Whole peeled San Marzano tomatoes200 g
- Extra virgin olive oil18 g
- Garlic4 g
- Fresh basil5 g
- Parmigiano Reggiano10 g
- Salt and black pepperto taste
STEPS
- 01Crush the tomatoes. Crush the garlic with the side of a knife.
- 02Warm the oil with the garlic for 1 minute over medium heat, add the tomatoes, and cook for 15 minutes; take the garlic out and salt the sauce.
- 03Boil the pasta, move it into the sauce with 30 ml of cooking water, and stir over the heat for 1 minute.
- 04Take the pan off the heat, add the torn basil, and sprinkle with the Parmesan.
SAUCE
Tomato and basil
Cook 200 g of crushed San Marzano tomatoes in 18 g of oil for 15 minutes, then toss the pasta with 30 ml of cooking water.
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
Maccheroni lisci con ceci e rosmarino
1 portion · 150 g
Canned chickpeas, drained, with onion, rosemary and a little San Marzano tomato, finished with pecorino. For 1 portion: 150 g of fresh or frozen maccheroni lisci.
≈ 780 kcal per portion
INGREDIENTS
- MILIX maccheroni lisci PST-30, fresh or frozen150 g
- Canned chickpeas, drained120 g
- Whole peeled San Marzano tomatoes80 g
- Onion30 g
- Extra virgin olive oil18 g
- Garlic4 g
- Fresh rosemary1 g
- Pecorino Romano10 g
- Water for the sauce80 g
- Salt and black pepperto taste
STEPS
- 01Chop the onion and the garlic fine. Rinse the chickpeas.
- 02Fry the onion in the oil over low heat for 5 minutes, until translucent. Add the garlic and rosemary for 1 minute.
- 03Add the chickpeas, the crushed tomatoes and 80 ml of water, and cook for 10 minutes; mash a third of the chickpeas with a fork so the sauce thickens.
- 04Boil the pasta, move it into the sauce, and stir over the heat for 1–2 minutes.
- 05Take out the rosemary, and sprinkle with the pecorino and black pepper.
SAUCE
Chickpeas and rosemary
Onion in 18 g of oil, then 120 g of canned drained chickpeas, 80 g of tomato and 80 g of water. A third of the chickpeas is mashed. Pecorino at the end.
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).
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. Maccheroni lisci are smooth, without ridges, but the bronze still leaves the tube slightly rough, so a tomato sauce coats it outside and runs inside.
- 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 maccheroni lisci 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.