Pre-Preparation
- Follow the ratio of 1 pound of pasta per gallon of water.
- Fill a tilt skillet, steam kettle, or large pot with cold water based on how much pasta is being cooked.
Preparation
- Bring water to a rolling boil.
- For each gallon of water, add 1/8 cup salt.
- Add measured pasta and stir to avoid clumping.
- Cook pasta for about 2 minutes or until 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.
- Add just enough oil to coat the pasta and toss in the colander.
- Spread pasta out on sheet pans; about 4 pounds will fit on one pan.
- Rack the sheet pans and cool in the walk-in cooler following HACCP procedures.
- Store covered for use in another recipe at 41°F or less.
Serving
Serving = 1/2 cup
If serving hot immediately, hold hot until service at 140°F or higher. If serving cold, hold cold until service at 41°F or less.
