YIELD: 100 Portions (4 Pans)
EACH PORTION: 1 Cup (5-1/2 Ounces)
PAN SIZE: 12 by 20 by 4-inch Steam Table Pan
| Ingredients | Weights | Measure |
|---|---|---|
| Water | 9 gal. | |
| Salt | 2-1/2 oz. | 1/4 cup |
| Salad oil | 2 oz. | 1/4 cup |
| Pasta (macaroni, egg noodles, spaghetti or vermicelli) |
12 lb. |
Fill each pan with 2-1/4 gal water (see Note 1).
Add 1 tbsp salt and 1 tbsp salad oil to each pan.
Place 3 lb pasta in each pan (see Note 1).
Place pans in preheated steam cooker. Time according to type pasta and steam cooker pressure (see Guidelines for Timing).
Drain thoroughly.
NOTE:
- Use perforated pan inside solid pan to facilitate draining.
- To prevent pastiness, pasta should be placed in pans just before steaming. Ensure pasta is covered with water.
- Cooked macaroni should be rinsed in cold water and drained thoroughly to prevent sticking together.
- If cooked pasta is to be combined with butter or a sauce immediately, rinsing is not necessary.
- See Guidelines for Steam Cookers
| GUIDELINES FOR TIMING | ||
|---|---|---|
| PASTA | TYPE OF STEAM COOKER |
NUMBER OF MINUTES |
| Macaroni | 5 lb PSI 15 lb PSI |
16 11 |
| Noodles, egg | 5 lb PSI 15 lb PSI |
22 17 |
| Spaghetti | 5 lb PSI 15 lb PSI |
20 15 |
| Vermicelli | 5 lb PSI 15 lb PSI |
11 4 |