Perforated Pasta Drying Tray 60 x 40 x 10cm White Stackable

This perforated pasta drying tray is vented through the base and all four walls, so air reaches a full batch of fresh pasta from every side and nothing sits damp underneath while the top of the pile dries. It is a stackable 60 x 40 x 10cm tray with an 18 litre capacity, made in Italy by Genus Dei from food-grade PE-HD rated from -40°C to +80°C, so it moves from bench to cold room to blast freezer without decanting. The 60 x 40cm size suits commercial kitchens and anyone making pasta at volume, it is too large for most domestic fridges, a matching lid is available, and for proofing pizza dough the solid 60 x 40 pizza dough box is the better tray.

Why a Perforated Pasta Tray Suits Fresh Pasta at Volume

• Holes through the base and all four walls let air move around every piece, so a large batch loses surface moisture at the same rate and strands are less likely to fuse
• The 60 x 40cm footprint takes a full batch of tagliatelle, pappardelle, garganelli or trofie in a loose layer, with long shapes as nests and short shapes spread across the base, and gnocchi sit apart, with our gnocchi and garganelli tools covering the shaping
• A light dusting of Dallagiovanna semolina underneath stops wet dough gripping the base
• Drying times for cooking, bagging and freezing are in our guide to how to dry fresh pasta in a perforated tray

60 x 40cm Stackable Tray: Size, Racking and Storage

• External size 60 x 40 x 10cm, internal size 57 x 37 x 9cm, capacity 18 litres
• A raised external base lets one tray sit over the one beneath it, so a morning's production rests in a single column on one 60 x 40cm footprint instead of covering the bench, and perforated and solid Genus Dei boxes share the same profile, so they stack together
• 60 x 40cm is a Euronorm container size and not gastronorm, so the tray will not sit in gastronorm racking, counters or bain marie openings, and measuring the shelving, trolleys or cold room racking you plan to use is worthwhile before ordering
• At this size the tray will not fit most domestic fridges, though a large one may, so measuring first is worthwhile, and the 30 x 40 perforated pasta drying tray is the size for a home kitchen or a small prep area

Pasta Tray with Lid

• The 60 x 40 lid keeps dust, insects and anything knocked off a shelf out of the tray and guards the top of a stack on the bench or in a cold room
• Neither piece is airtight, so pasta carries on drying with the lid in place and there is nothing to time
• Tray and lid are also sold together as a set

Perforated Dough Tray: Pasta or Pizza?

Perforated trays are often sold as dough boxes, so we will be straight about it: for proofing pizza dough this is not the tray we would recommend. Dough balls need their humidity held in, the perforations let it escape, and the surface skins over while a wet dough settles into the holes and tears on release. A perforated tray does help for knocking the heat out of a freshly mixed batch or a short ventilated rest. For a bulk rise or a cold ferment, the solid 60 x 40 pizza dough box and lid is the industry standard for exactly this reason.

More Pasta Trays and Tools

More perforated trays and lids are in our perforated pasta drying trays, solid boxes for proving pizza dough are in our dough boxes, proofing boxes and dough storage boxes, the complete Genus Dei range is on one page, long pasta that is hung to dry suits our pasta drying racks, and more for making pasta is in pasta making tools.