Kellielabs wrote:
> 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.

You don't indicate your cooking facility, you pretty much need a
commercial kitchen for that quantity

What you need are a few really large pots, one for the sauce and a
couple for the pasta, cook the pasta in two batches and stagger the
cooking by about a half hour. It would be nice if you had a steam
table, but a double boiler can be improvized with one large pot inside
an even larger one. Coat the pasta with a little olive oil and it will
keep quite well in the double boiler. The most difficult part is
serving spaghetti... a baked pasta dish is so much less cumbersome.

This recipe is for 100 portions, I'd triple, perhaps quadruple it to
feed 200, but you know your customers... if there are a lot of women
and children cut back.

http://206.39.201.109/docs/recipe/L03801.pdf

Sheldon