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 small similar to minced in size.

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).

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

5. 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.

6. Place cooked pasta in a food processor. Do not overfill. Process until fine in consistency.

7. Scrape down sides of food processor with rubber spatula.

8. Add thickened marinara sauce slowly until incorporated. Do not over process.

9. Test per IDDSI Testing Methods for Pureed, Level 4 (PU4) using the Fork Drip Test, Spoon Tilt Test, no separate thin liquid. Refer to IDDSI.org for how to use these testing methods.

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

11. Serve using #8 scoop.

• Verify final recipe and any garnishes using IDDSI testing methods for IDDSI Pureed Level 4 (PU4) before service: Fork Drip 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.