Cooking with Whole-Grain Pasta

From the texture to an extended cooking time, working with whole-grain pasta can require a learning curve for both operators and students. The team at Barilla Foodservice offers tips for cooking whole-grain pasta effectively.

  • Use 1 gallon of water and 1 oz. of salt for every 1 pound of dry pasta. For example, if you’re cooking 5 pounds of whole-grain enriched elbow macaroni, use 5 gallons of boiling water and 5 ounces of salt. It will yield 65 half-cup servings. For 10 pounds of whole-grain enriched rotini, use 10 gallons of boiling water and 10 ounces of salt. It will yield 130 half-cup servings.
  • Once you’ve added the pasta to the boiling water, cook it for four minutes. Drain the pasta as quickly as possible, and rinse it in the colander in cold water to stop the cooking process.
  • Don’t forget: Every minute that hot water is in contact with pasta, it will continue to cook. Drain the cooked pasta immediately and completely. It will absorb any water left in contact with it, which can result in soft, mushy pasta.
  • Toss the pasta with a small amount of oil after draining.
  • Place the cooled pasta in sealed containers in the walk-in. Store for service below 40°F.
  • Using an oven to cook dry pasta is not recommended.

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120 Waterfront Street, Suite 300
National Harbor, MD 20745
servicecenter@schoolnutrition.org  

Tel (301) 686-3100
Fax (301) 686-3115

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