Any recommendations for keeping whole wheat pasta in good serving condition (and safe) for about 12 hours from prep time to serving time? This is for a VERY low-scale venue so it does not need to be gourmet quality to be honest. It is going to be served with a marinara sauce.
I know moisture + heat = bad but it needs to be cooked before the event, then transported, and there are not facilities on site to do such.
I am thinking cook it as close to serving time as possible, keep it cool until it is at the venue.