I know some restaurants precook pasta, then dunk it in hot water for a minute or so when the order comes up.
What's the best way to do this? To rinse (which I usually don't do with Italian pasta) or not to rinse?
To oil, or not to oil?
How to store, best way to refresh?
I have time to experiment, but I figure there's a generally accepted method, and someone here either does it, or has worked in a kitchen that does...Thanks!