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Denise 11/21/14 |
I am catering a buffet; 50-60 people over a 3 hour period. The client has requested a hot pasta side dish to go along with turkey and ham. I haven't done pasta in a buffet before, and I am a little panicked. I won't have a lot of time for cooking at the site. I was thinking of cooking ziti ahead of time, cooling, coating with oil and bagging it. Cooking the alfredo on site, and then at last minute combining them in a warmed chafing dish for holding. I've read about so many negatives with pasta in a buffet. What's the best way? I don't want a sticky mushy mess! THANK YOU! |
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ellen 11/22/14 |
Buy best quality, Italian semolina flour pasta; under cook slightly, chill down immediately in ice bath. Then proceed as you discuss. The cook and hold issues are discussed in lengthy detail on the spaghetti page. |
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ellen 11/22/14 |
The hot sauce in the chafer alone will NOT get the pasta hot enough. A momentary dip in a net or colander into hot water is called for, drain, and combine. Or reheat in a saute pan and add the sauce, per person... Rotini, radiatore, bow ties, or another open shape will reheat better and faster than ziti or penne. |