[JoeT1987]

Hi there,

I'm looking for some tips on how to serve Pasta quickly. I'm down with cooking and storing it, however in order to keep it cool and on hand really quickly, what is best practice for not having to head in and out of a fridge throughout the whole evening? Are there any decent bits of equipment available that I may not be aware of? It's a very busy restaurant and it becomes a bit cumbersome taking cooked pasta in and out of a fridge all night in order to keep it cool and settle hygiene regs etc.

Any advice appreciated. Thank you in advance.

 

[kuan]

Portion it into sandwich bags. Store in the reach in. Reheat in sauce.

 

[someday]

Do you not have refrigeration on the line?

Kuan's suggestion is pretty much the main way to do it.

 

[chefbillyb]

Why does cooked pasta have to be refrigerated if it's only out for a few hours during service. If it does have to be refrigerated then put it in a 4" or 6" hotel pan with ziplock bags of ice on the bottom. This ice backs will keep the pasta from sitting in water.

 

[The Nosey Chef]

Does anyone have advice for keeping fresh pasta? Do I just dust it up the wazoo with semolina on a clean cloth?

 

[Pat Pat]

Every kitchen I've seen had at least a fridge on the line. If yours doesn't, that'd be the first. :frown:

 

[someday]

Does anyone have advice for keeping fresh pasta? Do I just dust it up the wazoo with semolina on a clean cloth?

What kind of fresh pasta and how quickly are you going through it?

 

[The Nosey Chef]

What kind of fresh pasta and how quickly are you going through it?

I tend to make things like tagliatelle using a 100g:1egg ratio. This is for domestic use, so I am not making and storing it for hours. Just 20 mins or so while I prep everything else.

 

[someday]

I tend to make things like tagliatelle using a 100g:1egg ratio. This is for domestic use, so I am not making and storing it for hours. Just 20 mins or so while I prep everything else.

If thats the case you can just loop it over a broom handle or something. You could also, as you said, just dust with semolina.

Once you've rolled your pasta sheets but before you run them through the cutter, you could let them sit and get "dry" a bit before cutting. You don't want to let them get dry like a dried pasta, but to evaporate surface moisture so that the resulting pasta is less likely to stick together.

 

[The Nosey Chef]

If thats the case you can just loop it over a broom handle or something. You could also, as you said, just dust with semolina.

Once you've rolled your pasta sheets but before you run them through the cutter, you could let them sit and get "dry" a bit before cutting. You don't want to let them get dry like a dried pasta, but to evaporate surface moisture so that the resulting pasta is less likely to stick together.

Thanks!