Posted by Carl Jones on June 17, 1999 at 22:43:20 :
In Reply to: Pasta Station Logistics posted by Susan on June 14, 1999 at 18:12:55 :
Never try to cook raw pasta in a station. Prepare a day in advance. Make sure you undercook the pasta about 2 or 3 mins, then cool immediately under cold water. You can put in a lexan pan or bag it in a zip lock. You should add olive oil and salt, maybe granulated garlic to give pasta a nice flavor. Then chill, carry cold. All to saute pan with sauces and toppings.
: Hello -
: I'm catering a wedding in August(~200 people, outdoors) and we'll be
: offering a pasta station. I'm planning on tortellini, penne and linguine,
: with fresh pesto, alfredo or grilled balsamic chicken. I'm planning on 2 saute chefs
: there at the station, but I could use some advice on logistics. ie - do we
: keep pasta hot before sauteeing? do we make each order individually, or make
: enough for 3 or 4 guests at once? Any advice would be greatly appreciated!
: Thanks -
: Susan