Buttered Pasta
Cook Time: 8 Min.
Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Boil
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
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
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
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.
Mix in melted margarine until well blended. Stir in salt.
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.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.
Discard unused product.