Yields

One pound (450 g) uncooked dried pasta yields about 3 pounds (1.4 kg) cooked pasta. This is enough for four to six main-course portions or eight to ten side-dish or first-course portions.

One pound (450 g) uncooked fresh pasta yields about 2 to 2xh pounds (900 to 1,100 g) cooked pasta.

Procedure for Cooking Pasta in Large Quantities

1.

Use at least 4 quarts boiling, salted water per pound of pasta (4 L per 500 g). Use about IV2 tablespoons (25 g) salt per 4 quarts (4 L) water.

2.

Have the water boiling rapidly and drop in the pasta. As it softens, stir gently to keep it from sticking together and to the bottom.

3.

Continue to boil, stirring a few times.

4.

As soon as it is al dente, drain immediately in a colander and rinse with cold running water until the pasta is completely cooled. Otherwise, it

would continue to cook and become too soft. (If you are cooking just a few portions to serve immediately, just drain well and do not rinse. Sauce

and serve without a moment's delay.)

If the pasta is to be used cold in a salad, it is ready to be incorporated into the recipe as soon as it has cooled.

5.

If the pasta is to be held, toss gently with a small amount of oil to keep it from sticking.

6.

Measure portions into mounds on trays. Cover with plastic film and refrigerate until service time. (Do not store pasta in cold water. The pasta will

absorb water and become soft, as though it had been overcooked.)

7.

To serve, place the desired number of portions in a china cap and immerse in simmering water to reheat. Drain, plate, and add sauce.

Iternative Method: Steam Table Service

Pasta gradually becomes soft and mushy when kept hot for service, but it will hold reasonably well for 30 minutes. It will not be as good as if freshly cooked, however. This method should not be used unless cooking pasta to order is not possible in a particular food service operation.

1. Follow steps 1 to 3 above.

2. Drain the pasta while still slightly undercooked. Rinse briefly in cool water, enough to stop the cooking and rinse off starch but not enough to cool the pasta. Pasta should still be quite warm.

3. Transfer to steam table pan and toss with oil to prevent sticking.

4. Hold for up to 30 minutes.

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