Purée Pasta

5 servings #8 scoop

Rubicon Purée Pasta Mix: 3/4 cup

Hot water (170-185°F): 2  1/2 cups

10 servings #8 scoop

Rubicon Purée Pasta Mix: 1  1/2 cups

Hot water (170-185°F): 5 cups

Purée Pasta Scoop Preparation 

1. Pour hot water into a pan and slowly whisk in the purée pasta mix until combined. The mixture will partially thicken. 

2. Reheat the purée pasta mix to 180-190ºF to fully thicken by:

• Stovetop: Continue stirring on medium heat.
• Convection oven: Heat covered at 350ºF for 15 minutes.
• Steamer: Heat covered for 10 minutes. 

3. Stir mixture and hold on serving line according to state regulations. 

4. Serve using a #8 scoop. Use back of scoop to create groove in pasta and ladle in pasta sauce.

Shaped Purée Spaghetti, Fettuccini & Elbow Macaroni Preparation

Follow steps 1-2 above.

3. For correct texture, cool mixture to 100ºF or lower in cooler for a minimum of 1.5 hours. 

4. Reheat pan to an internal temperature of 165ºF using step 2 above and place on the serving line. 

5. Insert appropriate ricer shaping disc into ricer followed by the stainless steel tube. 

6. Add one #8 scoop (side dish) or two #8 scoops (main dish) to the ricer. 

7. For spaghetti and fettucini, pump out all of the purée pasta in a continuous circle ending in the center. For elbow macaroni, pump out ½ inch strands by catching the strands on the plate and pulling up on the ricer. 

8. Ladle sauce over center of purée pasta, garnish and serve.

Notes

The ricer can be placed into a 1/3 steam table sanitary water bath until the next plating procedure