SPAGHETTI Vacuum-sealed tray 500 g.

Cooking time: 7 to 10 minutes

500gr: 3 servings

 Heat the water:

Bring between 3 and 4 liters of water to boil; the ideal proportion is 1 liter of water per 100 gr of fresh pasta.

 Season:

When the water starts boiling, salt it.

 Toos in the spaghetti:

Cook all the Spaghetti Bettini at the same time so that they all cook equally.

Stir from time to time so that there is no sticking.

 Drain:

After the time indicated in the package (7 to 10 minutes), gently drain the Spaghetti Bettini with a slotted spoon trying to eliminate the water remaining in the pasta.

 Serve:

Serve the Bettini Spaghetti Bettini with the sauce you like.