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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 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?
Does it matter what shape you use or does it all pretty much come out the same?
10
Posted on 5/2/15 at 6:05 pm to Cilantro Bodega
most pastalaya ive had has been made with bowtie
Posted on 5/2/15 at 6:08 pm to Cilantro Bodega
I like penne
Posted on 5/2/15 at 6:22 pm to Cilantro Bodega
Bowtie
EAF
EAF
Posted on 5/2/15 at 6:25 pm to Fusaichi Pegasus
Rotini /thread. They hold up well and all that pastalaya goodness gets in the little spirals.
Posted on 5/2/15 at 9:27 pm to Cilantro Bodega
I like it with regular ole spaghetti honestly
Posted on 5/2/15 at 9:57 pm to Cilantro Bodega
Bow tie or spaghetti
Posted on 5/2/15 at 10:05 pm to jimbeam
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
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 on 5/2/15 at 10:11 pm to Stadium Rat
Anyone ever tried it with shells?
Posted on 5/3/15 at 1:09 am to jmh5724
quote:
I like penne
But I prefer penne in Italian pasta.....so.....my wife likes spaghetti so that what I usually use.
Posted on 5/3/15 at 6:17 pm to Cilantro Bodega
River parishes- spaghetti.
Nothing else matters.
Nothing else matters.
Posted on 5/3/15 at 6:45 pm to LSUPhreaK
why spaghetti though? Arguably the most boring of all pastas.
This post was edited on 5/3/15 at 6:45 pm
Posted on 5/3/15 at 7:42 pm to Cilantro Bodega
quote:
why spaghetti though? Arguably the most boring of all pastas.
Posted on 5/3/15 at 7:53 pm to Cilantro Bodega
I like it with thick spaghetti noodles cut into about 2" lengths.
Posted on 5/4/15 at 8:20 am to Cilantro Bodega
I've had it with either penne or the twisty corkscrew pasta
Posted on 5/4/15 at 8:39 am to jimbeam
quote: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?
Bow tie
Posted on 5/4/15 at 9:19 am to Cilantro Bodega
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 on 5/4/15 at 10:24 am to Cilantro Bodega
Rice. Dammit. Rice. At least rice has different flavor profiles. Try making a jambalaya with basmati or jasmine. Will change your world.
Posted on 5/4/15 at 10:26 am to AlxTgr
quote: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.
How do you know how much liquid to how much pasta? Is every other part of one's recipe the same as usual?
Other ingredients are the same as jambalaya.
Posted on 5/4/15 at 11:05 am to Stadium Rat
Thanks
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