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Procedure of Spaghetti

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0% found this document useful (0 votes)
82 views3 pages

Procedure of Spaghetti

Uploaded by

Alljean Degamhon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Basic Principles for Preparing Pasta

PASTA SHAPES
There are hundreds of shapes and sizes of pasta with each shape used for different
preparations based on how the sauce will cling, the texture desired, or how the product
will be used. For example:

• Pasta shapes with holes or ridges, such as wagon wheels or rotini, are perfect for
chunkier sauces.
• Thin, delicate pastas, such as angel hair or vermicelli, are better served with
light, thin sauces.
• Thicker pasta shapes, such as fettuccine, work well with heavier sauces.
• Very small pasta shapes, like alphabet shapes and acini di pepe, are good for
soups.

Flavored pasta is available in a variety of shapes in both the dried and fresh forms.
Vegetable ingredients are added to pasta to provide both color and flavor. An example of
flavored pasta is spinach noodles that are green. Follow the package directions for cooking
flavored pastas.

COOKING TIME DEPENDS ON THE SHAPE


It is important to be familiar with different shapes of pasta so cooking times can be
adjusted. The larger and fuller the pasta shape, the longer the cooking time. Most pasta
recipes specify cooking times for pasta cooked al dente, tender but firm. Al dente is an
Italian phrase that means “to the tooth.” Some of the pasta shapes and cooking times are
shown in the “Cooking Chart for Various Pasta Shapes.” Just seeing this chart helps to
emphasize how important it is to follow the recipe and cook pasta the right way.

PASTA GETS BIGGER AND HEAVIER WHEN COOKED


Generally, pasta doubles or triples in weight when it is cooked. Likewise, the volume
increases 2 to 2 ½ times during cooking. So, if 1 gallon of dry pasta is measured, the
cooked pasta would measure 2–3 gallons. Follow the recipe to cook the amount needed.

FOLLOW THE RECIPE


The general rule for cooking pasta in boiling water is for 1 pound of pasta, use 1 gallon of
water, 1 teaspoon of salt, and 1 teaspoon of oil. For 100 servings of spaghetti, 6 gallons of
water, 2 tablespoons of salt, and 2 tablespoons of oil are needed to cook 6 pounds of dried
spaghetti.
When pasta is to be used as an ingredient in a recipe that will be cooked more, like
macaroni and cheese, it should be slightly undercooked. This means reducing the cooking
time by about 2 minutes. Pasta that is not cooked enough is tough and chewy. Pasta that is
overcooked is soft and pasty. When overcooked pasta is combined with a sauce, it often
breaks apart. Handle pasta the right way after it is cooked. Like most foods, pasta is best
when it is cooked and served right away. However, it is sometimes necessary to cook it
ahead and hold it until time for service.

SUGGESTIONS FOR HOLDING PASTA


To serve immediately Drain, add sauce, and serve.

To hold for a short Drain, toss with a small amount of oil to prevent sticking, cover,
time for service later and hold in warmer.

Cook pasta a day ahead so it will be chilled when combined with


the other salad ingredients. Do not combine hot pasta with cold
To serve as part of a ingredients. Drain and cover with cold water just long enough to
salad cool. The pasta does not need refrigeration for the short time it is
cooling in the water. When pasta is cool, drain and toss lightly
with oil to prevent sticking or drying out. Cover and refrigerate.

Drain and cover with cold water just long enough to cool. The
pasta does not need refrigeration for the short time it is cooling in
the water. When pasta is cool, drain and toss lightly with oil to
To cook a day ahead
prevent sticking or drying out. Cover and refrigerate. When it is
for service in a
time to use the pasta, immerse it in boiling water until just heated
heated dish
through. Drain immediately and use according to the recipe. The
pasta should not be cooked more, just heated to serving
temperature.

To use in a cooked
Slightly undercook the pasta.
dish
COOKING CHART FOR VARIOUS PASTA SHAPES

Cooking Cooking
Pasta Shape of Pasta Time for Pasta Shape of Pasta Time for
Name Name
al dente al dente

Lasagna 15 minutes Ziti 10 minutes

Bow Ties 11 minutes Fettuccine 8 minutes

Wagon
11 minutes Rotini 8 minutes
Wheels

Elbow
Linguine 10 minutes 6 minutes
Macaroni

Rigatoni 10 minutes Noodles 6 minutes

Spaghetti 10 minutes

© 2011, Regents of the University of Minnesota. All rights reserved. This tip sheet was developed in conjunction with the Great TraysTM Partnership.
Adapted by Trina Barno, Linda Dieleman, and Mary Caskey. University of Minnesota Extension is an equal opportunity educator and employer. In
accordance with the Americans with Disabilities Act, this material is available in alternative formats upon request. Direct requests to 612-626-6602. For
more information on Great Trays™, visit http://z.umn.edu/greattrays.

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