CAPELLETTIS Vacuum-sealed tray 500 g.

Cooking time: 15 to 20 minutes

500gr: 3 servings

1kg: 6 servings

 Toos in the capelettis:

Cook the Capelettis Bettini in 3 to 4 liters of cold water and add salt as you like; the ideal proportion is 1 liter of water per 100 gr of fresh pasta.

 Boiling point:

When the water starts boiling, cook for the time indicated in the package (15 to 20 minutes).

 Drain:

After the time indicated in the package, gently drain the Capelettis Bettini with a slotted spoon trying to eliminate the water remaining in the pasta.

 Serve:

Serve the Bettini Capelettis Bettini with the sauce you like.