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What kinds of pasta have you had in a pastalaya and how did they turn out?

Posted on 5/2/15 at 6:03 pm
Posted by Cilantro Bodega
Member since Apr 2015
103 posts
Posted on 5/2/15 at 6:03 pm
I was looking in the pasta aisle the other day and thinking that maybe something different might capture the flavors better. Possibly a radiatore or shells or something in a very wet pastalaya. Any of y'all have experience with it?

Does it matter what shape you use or does it all pretty much come out the same?
Posted by Displaced
Member since Dec 2011
32737 posts
Posted on 5/2/15 at 6:05 pm to
most pastalaya ive had has been made with bowtie
Posted by jmh5724
Member since Jan 2012
2148 posts
Posted on 5/2/15 at 6:08 pm to
I like penne
Posted by Fusaichi Pegasus
Meh He Co
Member since Oct 2010
14575 posts
Posted on 5/2/15 at 6:22 pm to
Bowtie
EAF
Posted by Geaux2Hell
BR
Member since Sep 2006
4790 posts
Posted on 5/2/15 at 6:25 pm to
Rotini /thread. They hold up well and all that pastalaya goodness gets in the little spirals.
Posted by Croacka
Denham Springs
Member since Dec 2008
61441 posts
Posted on 5/2/15 at 9:27 pm to
I like it with regular ole spaghetti honestly
Posted by jimbeam
University of LSU
Member since Oct 2011
75703 posts
Posted on 5/2/15 at 9:57 pm to
Bow tie or spaghetti
Posted by Stadium Rat
Metairie
Member since Jul 2004
9584 posts
Posted on 5/2/15 at 10:05 pm to
This doesn't really answer your question, but it may give you some things to consider when choosing:

Linguine, Spaghetti, or Vermicelli:
1 pound dry = 8 cups cooked

Macaroni, Penne, or Rotini:
1 pound dry = 9 cups cooked

Fine or Medium Egg (Flat) Noodles:
1 pound dry = 10 cups cooked
This post was edited on 5/2/15 at 10:07 pm
Posted by Cilantro Bodega
Member since Apr 2015
103 posts
Posted on 5/2/15 at 10:11 pm to
Anyone ever tried it with shells?
Posted by Zappas Stache
Utility Muffin Research Kitchen
Member since Apr 2009
38864 posts
Posted on 5/3/15 at 1:09 am to
quote:

I like penne


But I prefer penne in Italian pasta.....so.....my wife likes spaghetti so that what I usually use.
Posted by LSUPhreaK
LaPlace, La.
Member since Dec 2003
10911 posts
Posted on 5/3/15 at 6:17 pm to
River parishes- spaghetti.

Nothing else matters.
Posted by Cilantro Bodega
Member since Apr 2015
103 posts
Posted on 5/3/15 at 6:45 pm to
why spaghetti though? Arguably the most boring of all pastas.
This post was edited on 5/3/15 at 6:45 pm
Posted by StringedInstruments
Member since Oct 2013
18543 posts
Posted on 5/3/15 at 7:42 pm to
quote:

why spaghetti though? Arguably the most boring of all pastas.


Posted by CHEDBALLZ
South Central LA
Member since Dec 2009
21997 posts
Posted on 5/3/15 at 7:53 pm to
I like it with thick spaghetti noodles cut into about 2" lengths.
Posted by LSUTygerFan
Homerun Village
Member since Jun 2008
33232 posts
Posted on 5/4/15 at 8:20 am to
I've had it with either penne or the twisty corkscrew pasta
Posted by AlxTgr
Kyre Banorg
Member since Oct 2003
81895 posts
Posted on 5/4/15 at 8:39 am to
quote:

Bow tie
Would like to try this. How do you know how much liquid to how much pasta? Is every other part of one's recipe the same as usual?
Posted by kingbob
Sorrento, LA
Member since Nov 2010
67267 posts
Posted on 5/4/15 at 9:19 am to
quote:

why spaghetti though? Arguably the most boring of all pastas.


texture, or lack there of. Angel hair is too small to absorb flavor, but speghetti is about right.

Personally, I like Vermicelli.
Posted by Motorboat
At the camp
Member since Oct 2007
22753 posts
Posted on 5/4/15 at 10:24 am to
Rice. Dammit. Rice. At least rice has different flavor profiles. Try making a jambalaya with basmati or jasmine. Will change your world.
Posted by Stadium Rat
Metairie
Member since Jul 2004
9584 posts
Posted on 5/4/15 at 10:26 am to
quote:

How do you know how much liquid to how much pasta? Is every other part of one's recipe the same as usual?
The average amount mentioned on here is about 1 1/4 quarts of liquid per pound of pasta. Some go as low as 1 qt and some go as high as 1 1/2 quarts. Pastalaya is very forgiving on this point.

Other ingredients are the same as jambalaya.
Posted by AlxTgr
Kyre Banorg
Member since Oct 2003
81895 posts
Posted on 5/4/15 at 11:05 am to
Thanks
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