On Thu 31 Mar 2005 12:22:13p, Kellielabs wrote in rec.food.cooking:

> 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.

Dunno about 200 people, but one Italian I used to go to precooked most of
their spaghetti, then gave required portions of it a brief bath in boiling
water just before serving. The only spaghetti they cook from the start when
ordered was for those who ordered "al dente".

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974