Help. We're doing a spaghetti supper for church for about 200 people and are
wondering how to cook the pasta and then keep it warm while we serve all 200
people. We'll serve from 5 to 6:30 P.M. If we cook all the pasta ahead of
time, it will get cold. If we wait to cook individual batches, it will take
forever.

Welcome your suggestions!

Thanks.