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Thread Starter 
I supervise 6 school kitchens, and after getting feedback from our students, one of the least liked meals are the baked pastas. We have 3, all with different varieties of pasta: penne, rotini, and lasagne. The pasta turns to mush and tastes gummy. I spoke to the cooks and discovered they were putting the pasta into the sauce uncooked and putting it into our hot carts until service. I told them to flash boil the pasta next time and bake in the oven
prior to holding in the hot cart. Any other suggestions?