I'm helping out at an event with an Italian theme. The event is running though out the day and I am running a pasta stall. (It's a walk up stall so there is no set opening and closing time)
I will have a bain marie, fridge and a pasta cooker (A tub of hot water with little baskets you put the pasta in to cook it).
I will be serving in three portion sizes.
What I plan to do is make the pasta sauce (three different types) in the morning and put it in the fridge. When it gets close to lunch time I shall turn on the bain marie and heat the pasta sauce in it (I presume this is OK), and I'll stir it occasionally.
What I'm stuck with is doing the pasta. I may have lots of customers so I need to serve quick. Can pasta be kept in a bain marie?
Ideally I would like to fill the cup with pasta (Depending on which size they have) and pour some sauce over it and give it to them, nice and quick.
I'm not sure how to do that with the pasta- I'll be using Penne pasta- should I cook the pasta in the pasta cooker and put it in a bain marie on it's own, or should I put it in a bain marie mixed with sauce?
One very last question- If I have some sauce left in the bain marie after the lunch period, can I stick it back in the fridge and reheat it or do I need to throw it and make another lot for the dinner period?
I'm not an expert on this, I've just been drafted in to give a helping hand so your advice is much appreciated!
(I've not got a lot of space either, but If there is any other equipment I should need I think I could get it.)