We will be offering pasta dishes for carryout/delivery.
What is your production process for loose pasta (baked pasta is in another thread I made). We plan to cook al dente and then cold halt the cooking for storage. We will then portion for later production. So how are you reheating, saucing, cooking (for melting cheese) and packaging for delivery?
What is your production process for loose pasta (baked pasta is in another thread I made). We plan to cook al dente and then cold halt the cooking for storage. We will then portion for later production. So how are you reheating, saucing, cooking (for melting cheese) and packaging for delivery?
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