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Q: Does Spaghetti Warehouse have banquet facilities for my rehearsal
dinner/family reunion/office party?
A: Yes, and we make it EASY to plan your next large group
event like a professional. Simply call the location nearest you or email us.
Then relax and enjoy the party!
Q: I have to make spaghetti for 200 people. Can you tell me how to
keep the noodles hot without sticking together for an hour or so?
A: Spaghetti noodles just won't do what is asked. The best
thing to do is use penne pasta or other hardy noodle and undercook it.
Read the package directions - if it takes 10 minutes to come to al dente,
cook only 8 minutes. Drain it immediately, cover your hands with olive
oil and toss the pasta to coat. Why? While the pasta is hot it will continue
to absorb moisture. If you undercook it, it will just swell to the appropriate
size. The oil keeps it from sticking together and protects it from the
air. Cover it and hold hot for as short a time as possible. This method
will produce a nice product, but nothing like fresh-out-of-the-pot.
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Caution: Pasta is made from grains and will develop
bacteria if it is held warm instead of hot (140•). The pasta
should be eaten or thrown out in 2 hours.
Q: How do you make meatballs?
A: There are hundreds of recipes for great meatballs.
Click here to take you
to one of our favorites.
Q: Where did spaghetti come from?
A: Historical sources say that pasta was invented
in China hundreds of years ago and that Marco Polo introduced it
to Italy in 1292 AD. Macaroni can be traced back to the Ancient
Romans in Italy and in the Middle Ages in Sicily, dry pasta was
part of the diet of the Arab rulers of the region. In the first
century AD, mention of a mixture resembling pasta was located in
a book about cooking by Apicius, where he writes about the preparation
of a fish dish layered with lasagne. There are mentions of other
types of pasta like lasagne in Ancient Greece and and vermicelli
in medieval Italy.
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