Spaghetti Pasta
A recipe from Georgia Department of Education School Nutrition
This is a quick and easy method for cooking pasta in the steamer. It yields seasoned pasta that is ready for use in a variety of dishes.
Ingredients:
- 6 1/4 lbs Pasta, whole grain, spaghetti
- 3 gal + 1 pt Water, tap
- 3 tbsp Salt, Kosher
- 6 1/2 fl. oz Oil, olive
Steps:
- Using 6" hotel pans, add pasta and water to each pan.
- Add 1 tablespoon Kosher salt to every gallon of water and stir once gently before loading hotel pans into the steamer.
- Steam pasta for 8-10 minutes until al dente.
- Remove the pasta from the steamer and drain any excess liquid.
- Add the olive oil and gently toss.
- Cover pans with plastic wrap and hot hold until service or assembly.
Pasta is a 1 to 4 ratio.
IF SERVING WARM, DO NOT RINSE PASTA.
Hold at 135°F or above.
We suggest steaming the pasta in two batches throughout service to maintain quality.
If being served cold: Rinse the pasta with cold water to remove excess starch and stop the cooking process. This is especially important if you're making pasta salad, as it prevents the pasta from sticking together.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
If being served cold: Cover with plastic wrap and cold hold until assembly.
Hold at 41°F or below.
Recipe Details
Meal Components:
Grain (G)
Crediting Information
- 2 oz. eq Grain (G)
HACCP Category:
Process #2 (Same Day)
Portions:
50
Portion Size:
1 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 232 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 5 | g |
| Sodium: | 294 | mg |
