PST-38·450 g (3 × 150 g)frozen
N. 38 — Maccheroni rigati 14 mm
Deep ridges that hold a thick tomato sauce: arrabbiata, or eggplant alla Norma.
Durum + water · no eggs. Deep ridges designed to hold rich sauces.
SPECS
- Cooking Time
- 5–6 min
- Storage
- −18 °C · do not thaw
IDEAL SAUCE PAIRING
Arrabbiata, or eggplant alla Norma
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 rigati all'arrabbiata
1 portion · 150 g
San Marzano tomatoes, garlic and dried chilli flakes. No cheese: arrabbiata is served without it. For 1 portion: 150 g of fresh or frozen maccheroni rigati.
≈ 587 kcal per portion
INGREDIENTS
- MILIX maccheroni rigati PST-38, fresh or frozen150 g
- Whole peeled San Marzano tomatoes200 g
- Extra virgin olive oil18 g
- Garlic6 g
- Dried red chilli flakes0.75 g
- Fresh parsley4 g
- Salt and black pepperto taste
STEPS
- 01Crush the tomatoes with your hands or a fork. Slice the garlic.
- 02Warm the oil with the garlic and chilli over low heat for 2 minutes.
- 03Add the tomatoes and cook over medium heat for 12–15 minutes, until the sauce thickens. Salt it.
- 04Boil the pasta, move it into the sauce with 30 ml of cooking water, and stir over the heat for 1 minute.
- 05Sprinkle with parsley at the very end. Cheese is not used in arrabbiata, by tradition.
SAUCE
Arrabbiata
Garlic and chilli in 18 g of oil, then 200 g of San Marzano tomatoes cooked until thick. Parsley at the end. No cheese.
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 · Wheat (gluten).
RECIPE 02
Maccheroni rigati alla Norma
1 portion · 150 g
Eggplant, San Marzano tomatoes and basil, finished with pecorino. For 1 portion: 150 g of fresh or frozen maccheroni rigati.
≈ 692 kcal per portion
INGREDIENTS
- MILIX maccheroni rigati PST-38, fresh or frozen150 g
- Whole peeled San Marzano tomatoes180 g
- Eggplant150 g
- Extra virgin olive oil20 g
- Garlic4 g
- Fresh basil4 g
- Pecorino Romano15 g
- Salt and black pepperto taste
STEPS
- 01Cut the eggplant into 2 cm cubes, drizzle with 10 g of the oil, and bake at 220 °C for 18–20 minutes, until golden.
- 02Warm the remaining 10 g of oil with the garlic for 1 minute, add the crushed tomatoes, and cook for 12 minutes.
- 03Stir the eggplant into the sauce and heat for 2 minutes more.
- 04Boil the pasta, move it into the sauce, and stir over the heat for 1 minute.
- 05Take the pan off the heat, add the basil, and sprinkle with the pecorino.
SAUCE
Eggplant alla Norma
Bake 150 g of eggplant with 10 g of oil, cook 180 g of tomatoes in the remaining 10 g of oil, then finish with basil and pecorino.
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. On maccheroni rigati the roughness meets deep ridges and a wide tube, 14 mm across, so a thick tomato sauce stays on the outside and inside the tube.
- 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 rigati 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.