We are having a pasta "bar" for a party that will last several hours. How do you keep pasta HOT and NOT sticky. (I have seen several answers for COLD and not sticky, but not for hot.)
I've not personally tried this with larger quantities, but I have the best success keeping hot pasta non-sticky in smaller quantities (assuming you want to keep pasta and sauce wholly separate) when I do the following three things:
- Cook in a large amount of water; this will keep the amount of starch in the water down to a bare minimum.
- After draining, rinse off as much of the surface starch as you can; you might need to keep a separate pot of near-boiling water ready for this.
- Add a small amount of whatever oil or fat the sauce is based on (olive oil, butter) to the pasta and mix it in.
This is all assuming it is completely unacceptable to sauce the pasta ahead of time.