Cooking Time - Ben E. Keith

Item # Product Description Pack SizePastaSpaghetti700055 Spaghetti 20 in. 1/10#700062 Spaghetti long 10 in. 4/5#700068 Spaghetti long 20 in. 1/20#700075 Spaghetti long 10 in. 1/10#700087 Spaghetti thin 10 in. 4/5#Fettuccine700332 Fettuccine 20 in. 1/10#700092 Fettuccine 10 in. 1/20#700110 Fettuccine 10 in. 1/10#Macaroni700015 Elbow macaroni 1/10#700020 Elbow macaroni 1/20#Egg Noodles700033 Medium 1/4 in 5% egg solid 1/10#700035 Wide 1/2 in 5% egg solid 1/10#Linguine700066 Linguine 10 in. 4/5#700098 Linguine 20 in. 1/20#Specialties700010 Lasagna curly ridged 1/10#700266 Lasagna curly ridged 12/16 oz.700267 Lasagna curly ridged 10 in. 12/16 oz.700009 Kluski 1/2 in. 2/5#700053 Rigatoni 1/20#700270 Cut Ziti heavy wall 2/10#700328 Penne Rigate 2/10#700331 Vermicelli 10 in. 4/5#700333 Capellini Angel Hair 2/10#700445 Farfalle Bowtie 1/10#700082 Cut Fusilli 4/5#700119 Rotini garden spiral; tomato/spinach/wheat 1/10#700180 Mostaccioli Rigati 2/10#700002 Shell medium 2/10#700213 Shell small 2/10#700232 Ditalaini 2/10#Frozen Filled Pasta383433 Lasagna Pasta Sheets 40/4 oz.383689 Ravoli cheese jumbo round 1/10#383718 Ravioli square meat medium 1/10#383802 Ravioli cheese square medium 1/10#

Item # Product Description Pack Size383910 Tortellini tri color 2/5#383913 Manicotti w/cheese 4 in. 1/11#383914 Shell stuffed cheese jumbo 2/5.465#Italian Cheeses752010 Provolone unsmoked 3/12# CW752030 Provolone smoked 3/12#747003 Mozzarella loaf 8/6# CW747060 Mozzarella loaf whole milk 8/6# CW747030 Pizza blend WM Mozz 4/5#747050 Mozzarella shredded part skim 4/5#747066 Mozzarella shredded whole milk 4/5#762178 Ricotta whipped whole milk 4/5#750003 Parmesan grated 6/5#750010 Parmesan grated 12/1#Soups483503 Tomato Floretine 4/4#483507 Italian Wedding 4/4#483508 Pasta Fagioli 4/4#Tomato Products650661 Ground unpeeled pear tomato in heavy puree 6/#10650403 Choice whole peeled pear tomato in juice 6/#10650404 Tomato strips peeled in puree min dw 75 oz 6/#10660001 Ultimate Italian Pasta Sauce 6/#10660007 Pizza Sauce fully prepared 6/#10660227 Marinara Sauce chunky RTU 6/#10Pizza Toppings547436 Pepperoni - regular sliced 2/12.5#547437 Pepperoni - thin sliced 2/12.5#549108 Pork Pizza topping Italian style 2/5#549117 Italian Sausage Spice lg chunk 2/5#549135 Beef pizza topping small chunk 2/5#549139 Pork pizza topping small chunk 2/5#530882 Bacon pizza topping irregular chunks 2/5#

Pasta StylesFarfalle700445Lasagnem Ribbed (10”)700010Rigatoni700053Elbow Macaroni,Heavy Wall700020 (20 lb.)700015 (10 lb.)Shells700213 Small700002 MediumSpirals Mixed(Spin/Tom/Plain)700119Mostaccioli, Rigato700180Ziti, Cut,Heavy Wall700270Penne Rigati700328Wide Noodles,( 1 / 2” Width)700035Medium Noodles,( 1 / 4” Width)700033Capellini(Angel Hair, Cut, 10”)700333Linguine, Long (20”)700098Spaghetti, Cut (10”)700062 (20 lb. )700075 (10 lb.)Fettuccini, Long (20”)700332Spaghetti, Long (20”)700068 (20 lb.)700055 (10 lb.)Vermicelli, Cut (10”)700331Fettuccini, Cut (10”)700110Thin Spaghetti, Cut (10”)700087All available items are not shown. Please check with your sales representative for additional items.

Did you know ...Feature• An 8 ounce portion of cooked pasta cost 40 cents• 16 ounces of dry pasta yields 40 ounces of cookedpasta• Preparation time is less for pasta than for burgers• There are hundreds of applications for pasta withingredients that you already have• Pasta can be used as an appetizer, soup, salad, maincourse and even dessert• Table tents and Menu Inserts increase sales 26%• Wait staff suggestions are successful 67% of thetime• Buttons and pins create conversation that leads toadditional items ordered 24% of the time.• Pasta entree sales = additional beverage and sidesalesBenefit• Low cost main ingredient• Yield more, not less, like cooked meat, entree,salads, etc.• Reduction of labor cost• Variety• Versatility• Focus on profitable menu items and higher checkaverage• Staff selling leads to higher check average• More beverage, dessert, and coffee orders = highercheck head average• Increase your check head average with a pastaentree as the center of the plateCooking Time(After bringing the water to a rolling boil, add pasta. Starttiming when water returns to a rolling boil.)Capellini (Angel Hair) 4-6Elbow Macaroni, Heavy wall 11-13Farfalle 10-13Fettuccine 9-11Lasagna, Ribbed 10Linguine 10-12Medium Noodles 5-7Mosstaccioli 12-14Penne Rigate 7-9Rigatoni 14-16Shells, Small 10Spaghetti 11-13Vermicelli 6-8Wide Noodles 6-8Ziti, Cut, Heavy Wall 12-14

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