Viva la pasta!
Colin Capon has some useful tips on pasta and sauces to share with caterer.com users and asks "Who says fresh pasta is better than dried pasta?"
When you go to Italy, the majority of the pasta used is dried.
Don't make fresh pasta - it's too time-consuming and you can't have the continuity if you run out. It's safer to use dried - then you won't run out. If you must make fresh pasta, stick to ravioli and tortellini where you can use your own fillings.
iB Foods produce an extensive range of dried pasta - check it out.
Pasta with crinkles, nooks and crannies is great for serving with a sauce. Try serving spaghettini (literally thin spaghetti).
Cooking and storing
With dried pasta, it only takes 12 to 17 minutes to cook. If you're cooking fresh, two or three minutes.
If you're busy, cook off the pasta al dente. Don't keep it in the water as it will go soft. Drain it and toss in a good quality olive oil. Portion it out and put into bags and freeze. Keep it for a month.
To bring it back to life, put into a container, microwave for a few minutes, then add it to the sauce or toss in butter or oil.
With leftover pasta - if it hasn't deteriorated, mix it with mayonnaise and tuna to make a pasta salad.
Pasta suppliers
IB Foods
For more information please contact: matty.grant@rbi.co.uk
MasterFoodServices - Dolmio and Uncle Ben's
For more information please contact: matty.grant@rbi.co.uk
Watson & Philip (incorporating Cearns & Brown)
For more information please contact: matty.grant@rbi.co.uk
Premier International Foods
Bestfoods
For more information please contact: matty.grant@rbi.co.uk
Trustin Unimerchants
For more information please contact: matty.grant@rbi.co.uk
