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Ques. re: holding cooked pasta 90minutes before serving

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Ques. re: holding cooked pasta 90minutes before serving

VTB | Jan 16, 2011 12:15 PM

Hi, I’ll be making spaghetti and meatballs for a crowd of 35. There will be about ninety minutes between the time I cook the pasta and the time of serving (in a different location). Other than advising me this is a stupid idea, can anyone offer me some tips for not wrecking the noodles?

I assume I’ll need to mix a little sauce into the cooked pasta to keep it moist and un-fused, and then provide the balance of the sauce on the side at time of serving. I’m flexible regarding the type of noodle, if that helps.

Thank You

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