- Joined May 14, 1999
I’m a chef for a catering firm and we just did an event for 300 people who asked for GF pasta. What a disaster! When holding pasta for service, we cover with cling film and set in a warming cart (sauced, of course). It took little time for the pasta to break down into shards with a goo-like texture! The brand name was Barilla. Any counsel for GF pasta for banquet service?