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.