I'm having an 8-10 peson dinner party on Wednesday, and wondering what my options for make-ahead fresh pasta are.
I'd love to be able to make the pasta a day ahead without sacrificing taste, but I'm not sure that's in the realm of possibility. Keeping taste as #1 priority, what are my options other than making it just before/just as my guests arrive?
I'd even wondered if it'd be best to make, cook and then toss my fresh pasta with sauce an hour or so ahead of time, and keep it in a warmer.
Thank so much for any insight!