I don't see any reason you cant use your intended spaghetti.
I've served many events at 100 to 250 people, spaghetti noodles, marinara, meat sauce and alfredo
on an attendant-served buffet line, in 6" hotel pans.
That's a FOUR-pan station, with no measurable slow down in service. Sure it helps to have 2 at the station,
one to handle noodles and most popular, (usually marinara) and the other ladling the other 2 sauces,
but I have many times handled all 4 pans myself.
I precooked the spaghetti off site, transport in Cambros, the noodles sitting at holding temp in water.
Retrieve pan, drain most of the water and drop into preheated chaffer setup.
Stir the pasta occasionally. (not necessary when the serving starts--cuz by then youre constantly
messsing with it) At serve, tong it up, let it drain a second or two, drop on the drooling
guest's plate, add sauce of choice with a ladle. Easy and fast moving.
As to the long noodle problem Joey mentioned above, (valid!) when I cook spaghetti,
I always break the standard length in half before dropping it in the water. It's amazing
how effective this is...yet, its still spaghetti. Just much easier to handle on one's plate and fork.
It also tongs up easier--you often have to hold long noodles way up high in the air with tongs to drain.
And when you have a 200 person buffet line stretching out 90 ft behind the serving station,
its ALL about efficiency.
Edited by Meezenplaz - 10/19/12 at 5:44pm