RECIPE DETAILS
Item ID: PV004
Serving Description: 22 LB
Food Category: Grains
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: PV004
Serving Description: 22 LB
Food Category: Grains
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
1. Follow the ratio of 1 pound of pasta per gallon of water.
2. Fill a tilt skillet, steam kettle, or large pot with cold water and determine how much pasta can be cooked in that amount of water based on ratio.
Preparation
1. Bring water to a rolling boil.
2. For each gallon of water, add 1/8 cup salt.
3. Add measured pasta and stir to avoid clumping.
4. Cook pasta to al dente (this means that pasta will still have a “bite” to it - remember it is being reheated). Time will vary based on factors such as altitude.
5. Scoop pasta out of pot with a large strainer and place it in a colander to drain.
6. Add just enough oil to coat the pasta and toss in the colander.
7. Spread pasta out on sheetpans. About 4 pounds will fit on a pan.
8. Repeat with remaining pasta.
9. Rack the sheetpans and cool in the walkin if using at a later time.
10. Store, covered, for use in another recipe.
Serving
Serving = 1/2 cup
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 0 | Calories: 21459.6 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 1.22% | |
| Red Orange: 0 | Grains: 1 | Sodium: 168104 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
