COOKING FOR A CROWD - COOKING PASTA
5 pounds pasta
5 gallons water
5 ounces salt
3 tablespoons vegetable oil (optional)
Bring water to a rapid boil. Add salt and oil. Add pasta gradually while stirring.
Return to boiling. Cook uncovered at a fast boil until tender but firm (al dente), 5-10 minutes (see Cooking Times table). Stir occasionally to prevent sticking.
Test for doneness. Drain
Notes: Weight of cooked pasta will vary, depending on length of time cooked.
Addition of oil is optional. It helps prevent foaming and sticking.
If pasta is to be used as an ingredient in a recipe requiring further cooking, undercook slightly.
If product is not be served immediately, drain and rinse quickly with cold water. To keep pasta from becoming sticky or drying out, toss lightly with a little vegetable oil. Cover tightly and store in the refrigerator. To reheat, put pasta in a colander and immerse in rapidly boiling water just long enough to heat through. DO NOT CONTINUE TO COOK. Or, reheat in a microwave oven.
Pasta can be covered tightly and refrigerated or frozen. Reheat to serving temperature.