Pitco Frialator SSPE14 Electric Pasta EN - Manual (Page 15)

OPERATION
L20-339, rev.02 (08/11) 12
Cooked Pasta Volumes
1lb. Dry =
Pasta Type Cooked
Spaghetti 10 cups
Angel Hair 8 cups
Fettuccine 7 cups
Ziti 9 cups
Shells 8 cups
Bow Ties 10 cups
This table is for reference
only. Please refer to the pasta
manufacturer’s specifications
to determine exact cooked
quantity.
2.4.7. COOKING TIPS
 Rinse pasta after cooking only if it is for cold dishes or if the pasta will NOT be served immediately.
 For best results when cooking dry pasta, use at least 1 gallon of water for every 1 lb. of dry pasta.
 Sticky cooked pasta can be avoided by increasing the quantity of water per pound or use of the manual fill
option while cooking (if equipped). The manual fill should be set to a trickle while cooking to allow the water
continue boiling.
 When storing pasta, keep the sauce separate because the pasta will continue to absorb liquids after cooking.
 Cooking oil can be added to cooked pasta prior to storage to prevent sticking. 1-2 tsp. of oil per pound
(cooked) is typical.