Plain Pasta, Spaghetti

Pre-Preparation

1. Follow the ratio of 1 pound of pasta per 1 gallon of water.
2. Fill a tilt skillet, steam kettle, or large pot with water and determine how much pasta can be cooked based on the ratio.
   Note: To avoid clumping, cook the pasta in batches.

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 for about 6-8 minutes or until al dente (time will vary based on factors such as altitude).
5. Scoop pasta out with a large strainer and place it in a colander to drain.
6. Add just enough oil to coat the pasta and toss it in the colander.
7. Spread pasta out on sheet pans (about 4 pounds per pan).
8. Repeat with the remaining pasta.
9. Place the sheet pans on a rolling rack and cool in the walk-in if using at a later time.
10. Store covered under refrigeration until service at or below 41°F. Use within 7 days.
11. If serving hot immediately, hold hot until service at or above 140°F.

Serving

Serving size: 1/2 cup

Recipe Source

Boulder Valley School District Food Services