Boiled Pasta E.Cereals and Past Products No.004
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|Yield: 100 Portions Each Portion: 1 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | |12.00 Gal | 1. Add salt and salad oil to |
|Salt | 5OZ| 0.50 Cup | water; heat to a rolling boil. |
|Salad Oil | | 0.25 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Macaroni, Elbow | 12LB | | 2. Slowly add macaroni, egg |
| | | | noodles, or spaghetti,stirring |
| | | | constantly until water boils |
| | | | again. Cook about 15 min. or |
| | | | till tender; stir occasionally |
| | | | 3. Drain. Rinse with cold water; |
| | | | drain thoroughly. |
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NOTE: 1. If cooked pasta is to be combined with butter or a sauce
Immediately, rinsing is not necessary.
2. When cooked pasta is to held on steam table, mix 1 tbsp
salad oil with pasta in each steam table pan. This will
prevent product from sticking together.
3. To reheat pasta before serving, place the desired quantity
in a wire basket and lower into boiling water for 2 to 3
minutes. Drain well. Place in greased steam table inserts.
VARIATION
1. BUTTERED PASTA: Follow Steps 1 and 2. In Step 3, add 1 lb
(2 cups) melted butter or margarine immediately after
draining.
2. LASAGNA NOODLES: Follow Step 1. In Step 2, use 6 lb lasagna
noodles. In Step 3, drain and wash in cold water until
noodles no longer stick together.
3. VERMICELLI: Follow Step 1. In Step 2, use 12 lb vermicelli;
cook about 7 to 10 minutes or until tender. Follow Step 3.