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. NOTE: to avoid clumping, pasta should be cooked 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 about 2 minutes or until al dente. 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 per HACCP SOP if using at a later time.
10. Cover and store below 40 degrees until use.
Serving
Serving = 1 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: 160.83 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 1.4% | |
| Red Orange: 0 | Grains: 2 | Sodium: 1687.93 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
