Whole Grain Pasta Cooking School

By : | 0 Comments | On : April 19, 2018 | Category : Pasta Cooking School, Uncategorized

Welcome to the Whole Grain Pasta Cooking School! In this space we share tips and strategies for cooking whole grain pasta in a school foodservice environment. Today’s lesson is: Shake it Off!

No, we’re not talking about Taylor Swift’s hit single (though it’s probably now stuck in your head…you’re welcome!). We’re talking about the importance of draining your pasta after cooling it in cold water, to stop the cooking process at the 5-minute mark. Remember, water can be the enemy of pasta!

If you’re using cold water to stop the cooking process, remember to shake the pasta dry in a colander, as dry as you can get it. Water that stays in the tubes of elbows or penne, or at the bottom of a container of pre-cooked spaghetti, will slowly be absorbed by the pasta. And that can give you the same result as overcooking.

If you have a specific question about whole grain cooking procedures, send us a note at barillateam@summitmg.com

Buon Appetito!

Share This Post!

Leave a Reply

Your email address will not be published. Required fields are marked *