RECIPE DETAILS
Item ID: 1978530
Serving Size: 1 Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Grains
Attributes: None
Allergens: None
RECIPE DETAILS
Item ID: 1978530
Serving Size: 1 Cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Grains
Attributes: None
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
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 and determine how much pasta can be cooked based on the ratio.
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 with a large strainer and place it in a colander to drain.
- Add just enough oil to coat the pasta and toss it in the colander.
- Spread pasta out on sheet pans (about 4 pounds per pan).
- Repeat with the remaining pasta.
- Rack the sheet pans and cool in the walk-in if using at a later time.
- Store covered under refrigeration until service (41°F or less).
- Use within 7 days.
If serving hot immediately, hold hot until service at 140°F or higher.
Serving
Serving = 1 cup
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 132.59 kcal |
| Total Fat | 1.11 gm |
| Saturated Fat | 0.00 gm |
| Trans Fat | 0.00 gm |
| Sodium | 13.79 mg |
| Carbohydrates | 28.73 gm |
| Fiber | 5.16 gm |
| Sugars | 0.74 gm |
| Added Sugars | 0.00* gm |
