CAVATAPPI Noodle
- ingredients
Ingredients | Amount | Unit |
|---|---|---|
Canola Oil
| 1
| oz (fl) |
Corkscrew (Cavatappi) | 80 | oz (wt) |
Salt (Table Salt) | 1 | oz (wt) |
- Recipe Instructions:
- TOOLS: stock pot, colander, measuring cup, measuring spoons, lined baking tray, plastic portion bags, weigh scale
- STORAGE: insert with insert lid
- YIELD: 16 portions (10 oz portions)
- HOLD TIME: 2 days
- QUALITY INDICATOR: noodles are cooked to al dente (soft outside, firm inside)
- NOTE: Add salt to the pasta water, this adds flavor to the pasta.
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
**Important to be in the cooler when portioning this item. To prevent the breading from coming off.**
- 1. Bring water to a boil. Next, add salt & canola oil.
- 2. Add pasta & stir gently, allow water to return to a boil. Stir occasionally to prevent noodles from sticking.
- 3. Cook pasta 7 to 9 minutes - only from the boiling point. (CCP3)
- 4. Drain pasta into a colander & lay out onto a lined baking tray to air dry for 1 hour. (Refer to picture Step 2)
- 5. After an hour, cool tray of pasta in the cooler to 35F-40F/3.5C.(CCP4) Next, remove tray of pasta from cooler and drizzle with canola oil to prevent sticking. (Refer to picture Step 3)
- 6. Portion pasta into 10 oz. per bag.
- 7. Label, date and place all portioned bags into an insert and cover with the lid. Store in the cooler to 35F40F/3.5-4C until use. (CCP1)
-
8. IMPORTANT NOTE:
- Adding salt to the pasta water helps to flavor the pasta
- Add salt only when the water is boiling