1. Wash hands before beginning preparation. Thoroughly clean and sanitize surfaces and equipment (CCP).

2. Break up dry pasta into thirds and place in a food processor. Pulse until pasta is smaller than 4mm in width and 15mm in length taking into account the size will swell when cooked.

3. Boil pasta in large amount of boiling water until very soft. Drain and rinse with cold water. Stir oil into cooked, drained pasta. Hold at 140°F or higher (CCP). Note: May cook whole pasta and mince by hand with knife as an alternate method.

4. Test particle size per IDDSI Testing Methods.

5. Heat marinara sauce and hold at 140°F or higher (CCP).

6. Add hot marinara sauce to Thick-It® Clear Advantage® Powder Food & Beverage Thickener. Whisk briskly for 30 seconds to 1 minute. Let it thicken. May take up to 5 minutes.

7. Stir thickened marinara sauce into cooked pasta so it becomes moist and cohesive.

8. Test before serving per IDDSI Testing Methods for Minced & Moist, Level 5 (MM5) using the Fork Pressure Test, Spoon Tilt Test, and no separate thin liquid. Refer to IDDSI.org for how to use these testing methods.

9. Hold at 140°F or higher until service (CCP).

10. Serve using #8 scoop.

• Verify final recipe and any garnishes using IDDSI Testing Methods for IDDSI Minced & Moist, Level 5 (MM5) before service: Fork Pressure Test, Spoon Tilt Test, no separate thin liquid.
• Amount of moisture in food can vary. Recipe may be altered to include more or less liquid and/or more or less Thick-It® Clear Advantage® Powder Food & Beverage Thickener depending on the results of IDDSI testing.
• Recipe standardized and tested at 150°F. Temperature may affect IDDSI testing results.
• Make certain to refer to local food regulation for management of time and temperature values for prepared items. This would apply to hot and cold holding as well as time out of temperature control.
• For optimal quality and safety, these products are intended for immediate consumption upon preparation or within 24 hours following proper handling guidance.

• These recipes may not be appropriate for all people with dysphagia. Consult with a physician or other qualified healthcare professional about questions concerning your patients’ health and diet, particularly regarding the suitability of these recipes for your patients.