Best way to put cooked spaghetti "on hold"?

[Dennis S]

If it's done and you have 30 minutes or an hour before serving, do you drain it or leave it in the full pan of water or leave it in a small amount of water?

[hal]

let it cool, but mix a little oil oil in to keep it from clumping - no water. Drop briefly into hot water before serving.

[Filliam H. Muffman]

Toss with a couple of ice cubes and oil. What hal said right before serving.

[H1N1]

Don't keep your pasta on hold, just keep the water on simmer and kick in the heat and drop in the pasta a few moments before serving.

[AAA]

Pasta is about as cheap a food ingredient as there is. I PERSONALLY would TOSS IT and start fresh.

[freeradical]

AAA wrote:
Pasta is about as cheap a food ingredient as there is. I PERSONALLY would TOSS IT and start fresh.

Why? What hal suggested is exactly what restaurants do if they're not cooking fresh pasta. They cook portion sizes of pasta until it's not quite al dente, and then they put the pasta into plastic bags.

[The UnDoug]

Play some muzak?

[AAA]

Why?
Well MY answer would be because I can tell the difference and I do not like improperly cooked pasta. I am not picky on most other foods. But pasta is one food that I cannot stand it to be done incorrectly.

Now, as for anyone else's approach, they can do what they want to. But it's not for me.

In general, I am at a stage right now where I do not and cannot eat pasta really at all. So, this is all academic conjecture.

[H1N1]

freeradical wrote:
[quote=AAA]
Pasta is about as cheap a food ingredient as there is. I PERSONALLY would TOSS IT and start fresh.

Why? What hal suggested is exactly what restaurants do if they're not cooking fresh pasta. They cook portion sizes of pasta until it's not quite al dente, and then they put the pasta into plastic bags. Not at any good italian restaurant, or any decent dining establishment. A truck stop wouldnt even do that.

[JoeM]

Whatta yous guys talkin' 'bout, eh?

Ohah, real Italians eat macaroni!