|Serving Sizes by Weight||Serving Sizes by Volume||Serving Each |
|Recipe Total Yield |
|6 gal, 2 qt |
|29 lb |
|Analysis||Meat / Meat Alternate (oz)||Grains / Breads (Servings)||Vegetables / Fruits (Cups) |
|Ingredients||Instruction||As Purchased||Prepped by Weight||Prepped by Volume||Prepped Each |
|WATER||100 lb||12 gal, 2 qt|| |
|Pasta, Spaghetti||12.5 lb||12.5 lb|| |
|Vegetable Oil||1 C||8 oz||1 C|| |
|Salt, Kosher||15.6 oz||15.6 oz||1 C, 8.96 Tbsp|| |
- Follow the ratio of 1 pound of pasta per gallon of water.
- Fill a tilt skillet, steam kettle, or large pot with cold water. Determine pasta batch amount based on water to pasta ratio.
- Bring water to a rolling boil.
- For each gallon of water, add 1/8 c. salt.
- Add measured pasta and stir to avoid clumping.
- Cook pasta to al dente (time will vary based on factors such as altitude).
- Scoop pasta out of the pot with a large strainer and place it in a colander to drain.
- Note: If cooking several batches, replenish the water and salt as needed, changing water when it becomes too starchy.
- Add just enough oil to coat the pasta and toss in the colander over a sheet pan.
- Spread pasta out on sheet pans (about 4 pounds will fit on a pan).
- Repeat with remaining pasta.
- Rack the sheet pans and cool in the walk in according to HACCP SOP.
- Store, covered, for use in another recipe.