I would cook the pasta 90 percent of the way. Lay it on a sheet pan with oil and chill it quick with some oil. Reheat it in the hot sauce day of. Make sure you have a powerful burner and don’t walk away and burn the sauce. Plate it, garnish, go.
Het caters for 64
Hi. I am catering spaghetti Bog lunch for 64 people , i have pre cooked and frozen the sauce. What is the best way to cook the fettuccine on the day successfully . I will be plating up the sauce over the pasta with freshly grated parmeson ,fresh basil and sour cream.
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Putting oil on pasta keeps the sauce from sticking to it.
To the OP...you didn't say what facilities you have where you're serving. Is there a kitchen.? Could you cook the spaghetti there?
You can pre-cook the pasta drain it well and place in containers until you get to the site.
Re-heating is as simple as bring a pot of water to a simmer, then dipping strainers of the spaghetti to reheat it.
To the OP...you didn't say what facilities you have where you're serving. Is there a kitchen.? Could you cook the spaghetti there?
You can pre-cook the pasta drain it well and place in containers until you get to the site.
Re-heating is as simple as bring a pot of water to a simmer, then dipping strainers of the spaghetti to reheat it.
For cooking the fettuccine, you should start by bringing a large pot of salted water to a rolling boil. Add the fettuccine to the pot and stir gently to prevent the noodles from sticking together. Cook the pasta according to the package instructions, which typically ranges from 8-12 minutes, or until it is cooked to your desired level of firmness.
Once the pasta is cooked, drain it well and transfer it to a large mixing bowl. Toss the pasta with a bit of olive oil to prevent it from sticking together.
When you're ready to plate up, reheat the pre-cooked and frozen sauce in a large pot over low heat. Once the sauce is hot, add the cooked fettuccine to the pot and toss gently until the pasta is evenly coated in the sauce.
Plate the pasta and sauce onto individual serving dishes and top each portion with freshly grated parmesan cheese, torn basil leaves, and a dollop of sour cream. Serve immediately while the pasta is still hot.
Once the pasta is cooked, drain it well and transfer it to a large mixing bowl. Toss the pasta with a bit of olive oil to prevent it from sticking together.
When you're ready to plate up, reheat the pre-cooked and frozen sauce in a large pot over low heat. Once the sauce is hot, add the cooked fettuccine to the pot and toss gently until the pasta is evenly coated in the sauce.
Plate the pasta and sauce onto individual serving dishes and top each portion with freshly grated parmesan cheese, torn basil leaves, and a dollop of sour cream. Serve immediately while the pasta is still hot.
Let me summarize these in steps to cook the fettuccine successfully on the day, follow these steps:
- Bring a large pot of salted water to a boil. You want a pot that is big enough to accommodate the pasta without it sticking together.
- Add the fettuccine to the boiling water and stir gently to ensure that the pasta does not stick together. Cook the pasta for 8-10 minutes or until al dente, which means it is cooked but still has a slight bite to it.
- While the pasta is cooking, prepare your sauce and other ingredients.
- Once the pasta is cooked, drain it in a colander and then transfer it back to the pot. Add a small amount of the pasta cooking water to the pot and toss the pasta gently to coat it. This will help to loosen the pasta and prevent it from sticking together.
- Plate up the pasta and then spoon the sauce over the top. Sprinkle freshly grated parmesan cheese, fresh basil, and a dollop of sour cream over the pasta.
Thank you for your input for the day,as I took the advise of pre cooking the pasta then chilling with a sprinkle of oil. All the sauce was precooked frozen and then thawed on the day. A quick dunk of the pasta in boiling water certainly was the answer to getting the serving up done quickly as it ended up 78 servings for an amature . Pasta plated up then sauce on top with a few slightly chared cherry tomatoes , fresh greated parmason,fresh basil ,dob of sour cream the just a few fine cut rings of red onion...worked a treat.!Let me summarize these in steps to cook the fettuccine successfully on the day, follow these steps:
- Bring a large pot of salted water to a boil. You want a pot that is big enough to accommodate the pasta without it sticking together.
- Add the fettuccine to the boiling water and stir gently to ensure that the pasta does not stick together. Cook the pasta for 8-10 minutes or until al dente, which means it is cooked but still has a slight bite to it.
- While the pasta is cooking, prepare your sauce and other ingredients.
- Once the pasta is cooked, drain it in a colander and then transfer it back to the pot. Add a small amount of the pasta cooking water to the pot and toss the pasta gently to coat it. This will help to loosen the pasta and prevent it from sticking together.
- Plate up the pasta and then spoon the sauce over the top. Sprinkle freshly grated parmesan cheese, fresh basil, and a dollop of sour cream over the pasta.
It was a confidence builder by having this site to discuss the procedure. Thank you
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