Steaming Pasta in School Kitchens

Steaming pasta is best suited for batch cooking in a school kitchen. This video reviews how to steam two to three pounds of dried pasta.

Video created by Chef Cyndie and the K-12 Team for the North Carolina K-12 Culinary Institute.

To steam pasta, first, place a 4-inch full-size perforated pan inside a 4-inch full size solid pan. Fill the perforated pan with 2-3 pounds of pasta. Cover pasta completely with warm water to speed up the cooking process. Cook according to the recipe or pasta manufacturer’s directions in the steamer. Pasta should be cooked to al dente, meaning “to the tooth.” Pasta should still have a bite and not be mushy. Drain the cooking water as quickly as possible by rolling a cart near the steamer to transport the pasta pan to the sink. Pull the perforated pan out of the solid pan to drain. Discard water. If pasta will be served or held separately from the sauce, toss with a little oil or pan release spray. This will help prevent the pasta from sticking. Never rinse pasta that is meant to be served hot. If needed, hold pasta in a cabinet no longer than 1 hour. Otherwise, transfer immediately to the serving line.
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Chef Cyndie and the K-12 Culinary Team
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Chef Cyndie & the K-12 Culinary Team provide practical consulting and training for your specific needs so that your program operates smoothly with skilled, confident staff. We work with state agencies, school districts, and industry partners.

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Culinary Solution Centers created this video with Running Pony Productions. (Oxford Cooking, 090116)