| Yield 1X: | 50.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Gluten | ||
| Portions: | 8.3 | ||||
| Shelf life: | 2 days | ||||
| Date: | 7.30.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Orchiette pasta | 1 | 8.00 | 3 | 4 | 8.00 | |
| EVOO | 2.00 | 4.00 | 6.00 |
Heat heavily salted water (1.25 oz salt per gallon) to a rolling boil, then add the pasta. Stir to separate. Cook at a boil for eleven minutes, then drain and chill under running cold water.
Transfer to a bowl, and add the EVOO. Toss to combine. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.