Buttered Pasta

Cook Time: 8 Min.

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Boil

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Nutritional Content

Allergens: AllergenSoy, AllergenWheat, AllergenMilk

Calories: 140 Kcal

Carbohydrates: 24 g

Protein: 5 g

Total Fat: 2.5 g

Calcium: 20 mg

Sodium: 40 mg

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Ingredients

10 Servings

• 1 1/4 Qt Water, Tap

• 11 Oz Pasta, Angel Hair Dry

• 2 Tbsp Margarine, Solids

• 1/8 tsp Salt, Iodized

25 Servings

• 3 1/4 Qt Water, Tap

• 1 lb 12 Oz Pasta, Angel Hair Dry

• 1/3 Cup Margarine, Solids

• 1/8 tsp Salt, Iodized

50 Servings

• 1 Gal 4 Cup Water, Tap

• 3 lb 8 Oz Pasta, Angel Hair Dry

• 2/3 Cup Margarine, Solids

• 1/4 tsp Salt, Iodized

100 Servings

• 3 Gal 2 Cup Water, Tap

• 7 lb Pasta, Angel Hair Dry

• 1 1/4 Cup Margarine, Solids

• 1/2 tsp Salt, Iodized

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Bring water to a boil. Add pasta gradually while stirring. Reheat to boiling temp. Cook uncovered at a fast boil until tender, approximately 8-10 min. Test for doneness. Pasta should still be firm to the bite. Stir occasionally to help prevent sticking. Drain.

3. Mix in melted margarine until well blended. Stir in salt.

4. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

5. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

6. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

7. Discard unused product.

   
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