I need to cook spaghetti for about 70 people. How do I cook up the noodles that morning and avoid soggy or stuck together noodles? I am assuming my heating option at this event will be the portable tray pans with the little heating candle underneath. So, should I cook the noodles, cool with cold water, and add a little olive oil to keep from sticking? Then to heat back up slowly mix some of the hot noodle water back in? My plan was to make both spaghetti and alfredo also.
Flavor – Spaghetti noodle issues
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Best Answer
Liberal amounts of olive oil is a must. I'm not so sure about the idea of adding hot water to the precooked pasta. It is usually the other way around.
Some italian restaurants will pre-cook pasta al dente before the meal time rush, drain it, mix it with olive oil and then will dip it back into boiling water for a minute before draining and serving.
https://www.bonappetit.com/test-kitchen/cooking-tips/article/make-ahead-pasta