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Pasta for Foodservice
Pasta for Foodservice
Discover the world of fine quality pastas now available for foodservice!
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Discover the world of fine quality pastas now available for foodservice!
Pasta for Foodservice
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Discover the world of fine quality pastas now available for foodservice!
UPTOWN MACARONI AND CHEESE
UPTOWN MACARONI AND CHEESE
See the Complete Uptown Macaroni and Cheese Recipe onlineWe used to joke in our family that not one of us seven children ever tasted a ...
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See the Complete Uptown Macaroni and Cheese Recipe onlineWe used to joke in our family that not one of us seven children ever tasted a potato until we left home. We did eat a lot of pasta - our mother's a wonderful cook - and enjoyed every bite. No doubt everyone, even potato lovers, secretly pines for rich, creamy mac and cheese. Jazzing it up with leeks, peppers, corn and prosciutto frees you to serve this colorful casserole to dinner guests.
4tbsp. butter, divided1large leek, cleaned and chopped1/2green pepper, chopped1/2red pepper, chopped110 oz. pkg. frozen corn, thawed, or 1 1/2 cups fresh1lb. Radiatore Tricolore1/3lb. proscuitto, coarsely chopped1cup heavy cream or half and half3cups grated sharp white Cheddar, divided
Serves 4 to 6Melt 2 tbsp. butter in large skillet over medium heat. Add chopped leeks and saute until softened. Add green and red peppers and saute 5 minutes. Add corn and saute until vegetables are softened, about 4 minutes. Cook pastaand drain. Return pasta to pot, add 2 tbsp. butter and stir to coat. Addproscuitto and cream to vegetable mixture and boil. Pour pasta in buttered 9"x12" baking dish, sprinkle with 1 cup Cheddar cheese. Place under broiler until cheese bubbles. Casserole may also be prepared ahead,refrigerated, and baked at 350 degrees for 45 minutes.
UPTOWN MACARONI AND CHEESE
Recipe Link
See the Complete Uptown Macaroni and Cheese Recipe onlineWe used to joke in our family that not one of us seven children ever tasted a potato until ...
How We Make Pasta
How We Make Pasta
How We Make PastaUsing the finest ingredients and state-of-the-art equipment, Zerega makes over 300 pasta shapes and partners with major ...
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How We Make PastaUsing the finest ingredients and state-of-the-art equipment, Zerega makes over 300 pasta shapes and partners with major food companies to develop and produce new pastas. Here's how:IngredientsTo make our high-quality pasta, we start with the finest ingredients. Durum wheat, a hard wheat grown primarily in the Upper Midwest and Canada, is milled to produce the golden semolina and durum flour used in all of our pasta. Whole wheat, organic semolina, and hard-spring wheat are also used in some of our custom products.Dried egg yolks, whole eggs, and egg whites are used in egg noodle and macaroni products specially designed for food service and prepared-foods applications. Egg noodles must contain 5.5% egg solids to meet the Federal Standards of Identity. Additional ingredients can include dried vegetable powders and natural flavorings and seasonings for flavored pastas, and processing aids like wheat gluten and emulsifiers.Finally, most Zerega pasta is enriched with iron and B vitamins, including folic acid, as specified by the Federal Standards of Identity. We also produce unenriched pasta for "all natural applications".Making the ShapesMost pasta is made via a continuous extrusion process. Semolina and water are mixed into a dough, then kneaded in an extruder before finally being forced through a forming plate or "die" to create the shape. The extrusion dies are equipped with either bronze inserts to impart a rough, artisanal appearance or through Teflon coated inserts to provide a smoother, more translucent appearance for enhanced eye appeal.Long goods like spaghetti and fettuccine are made by hanging the extruded pasta on rods to convey them through the drying process. Short goods, like elbows and penne, travel on conveyor belts during the drying process.Egg noodles can be made two different ways. For a curlier, bright yellow and smooth appearance, we extrude noodles through Teflon coated dies. For a more homemade-style pasta, we produce sheeted (laminated) noodles the traditional way where dough is rolled and folded before being slit and cut to the desired length.Specialty shapes such as bow ties, farfalle and orecchiette are made by stamping the shapes out of a sheet of dough. Other specialty shapes such as jumbo shells and manicotti are produced with specially-made extrusion dies and gently handled through special drying and packaging lines.Drying the PastaProper drying is critical in the pasta-making process. Pasta is dried slowly as it travels through a continuous drying chamber for 3 to 10 hours, depending on the pasta shape. Exact control is maintained over temperature, humidity, and air flow and each shape is dried according to very specific parameters. Once dried, the pasta has 12% moisture content. It's then cooled and is ready to package.
How We Make Pasta
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How We Make PastaUsing the finest ingredients and state-of-the-art equipment, Zerega makes over 300 pasta shapes and partners with major food ...
Product Catalog
Product Catalog
Click the online electronic version of our product brochure to browse our products.
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Click the online electronic version of our product brochure to browse our products.
Product Catalog
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Click the online electronic version of our product brochure to browse our products.
Zerega Product Line
Zerega Product Line
Regular Pasta vs. Zerega PastaRegular retail pasta is made for home use. It simply does not hold up under the rigorous demands of food ...
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Regular Pasta vs. Zerega PastaRegular retail pasta is made for home use. It simply does not hold up under the rigorous demands of food processing and food service applications. Custom pasta is the solution for success in these demanding environments. Knowledgeable food processors and restaurant operators know standard pasta's limitation, which is why so many major food processors and restaurant chains rely on Zerega for their pasta needs.The Zerega DifferenceFreedom of choice is the key benefit we offer food processors and food service operators. With over 300 pastas to choose from and the ability to custom manufacture any shape imaginable, Zerega offers more variety than any other pasta company in North America. Many shapes are available on a custom basis in bi-color and tri-color blends for greater eye appeal in a dish and whole wheat or whole grain for additional health benefits.Same Day Sample ServiceHundreds of stock and custom shapes are available in our sample department and can be shipped immediately. A custom sample request is fit into our schedule as quickly as possible.Product GalleryWhole Grain and Whole WheatElbows and ShellsSpirals and TubesSmall Pasta ShapesEgg NoodlesSpeciality ShapesLong PastaCustom Shapes
Zerega Product Line
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Regular Pasta vs. Zerega PastaRegular retail pasta is made for home use. It simply does not hold up under the rigorous demands of food processing and ...
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