Can i chill and rewarm home made pasta? I am new to making my own pasta, my first being a four-day long assault on Momofuku ramen. I'm hosting a largish get together tomorrow night for my fiance's employees (large group, inexperienced cook, what could possible go wrong?).
Ive made the pasta dough and it's chilling in th fridge. I'd like to cook the pasta in the morning, chill it, and rewarm it by dipping it in boiling water just before serving.
When I worked in restaurants this was standard operating procedures. That, however, was using packaged, dried noodles. Can I do the same with fresh pasta? Any cautions or precautions?
Also, do I need to temper the dough before I roll it?