Misko Extrafino No12
Misko Extrafino No12: very thin long dry pasta by Misko (Misko Miskotini & Extrafino range, No. 12); ingredients: durum wheat semolina and water.
Misko Extrafino No12 is very thin long dry pasta made by the Greek brand Misko. The product belongs to the Misko Miskotini & Extrafino range. In Misko's numbering the shape is No. 12: the number identifies this exact cut and size in the brand's catalogue and on the pack, while other brands use their own numbers.
Ingredients: durum wheat semolina and water. Cooking time according to the official site: 3 minutes. Pack sizes: 500 g. Protein: 12 g per 100 g.
Thin strands cook in a few minutes and suit light sauces, broths and simple butter or oil dressings. Classic dishes for this shape: aglio, olio e peperoncino. Allergens: gluten (wheat). As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining.
Facts
| Raw material | Durum wheat semolina and water |
|---|---|
| Duration | 3 min |
| Main use | Aglio, olio e peperoncino |
| House range | Misko Miskotini & Extrafino |
How it connects to Pasta
Misko Extrafino No12 → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Misko Miskotini & Extrafino, Spaghetti
Frequently asked questions
How long do you cook Misko Extrafino No12?
3 minutes, according to the official Misko website.
What does No12 mean in the name Misko Extrafino No12?
It is the shape's number in the Misko catalogue and identifies this exact cut and size. Other brands number their shapes differently.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
Misko Miskotini No10 · Rummo Spaghetti n.3 · Barilla Spaghetti Al Bronzo · Barilla Spaghetti Quadrati Al Bronzo · Barilla Spaghetti Grossi n.7 · Barilla Spaghetti n.5