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re: All the pastas you've used for pastalaya
Posted on 3/2/16 at 8:46 am to MorbidTheClown
Posted on 3/2/16 at 8:46 am to MorbidTheClown
Not really a silly question.
And personally, I find that it doesn't. I use the same size pot whether I cook a jambalaya with 3 cups of rice as I do with 1 pound of pasta (I use 6 cups of water for either one) ... and I notice pretty much the same yield (but I usually use flat noodles, such as spaghetti, linguine, fettuccine .. broken in 4ths).
It may actually take up more space with a penne, rigatoni, shells, etc., but only because of the space inside of the hollow noodles. The liquid to pasta ratio will be the same.
And personally, I find that it doesn't. I use the same size pot whether I cook a jambalaya with 3 cups of rice as I do with 1 pound of pasta (I use 6 cups of water for either one) ... and I notice pretty much the same yield (but I usually use flat noodles, such as spaghetti, linguine, fettuccine .. broken in 4ths).
It may actually take up more space with a penne, rigatoni, shells, etc., but only because of the space inside of the hollow noodles. The liquid to pasta ratio will be the same.
1
Posted on 3/2/16 at 8:50 am to unclebuck504
thanks. I've always seen it with penne pasta.seemed like more volume but, that might be an illusion. Either way i am going to give this a shot and 
haters.
haters.
Posted on 3/2/16 at 8:53 am to MorbidTheClown
Found this on the interwebs:
quote:and
For short pastas and egg noodles, like elbow macaroni, shells, spirals, wagon wheels, ziti, etc., 2 ounces uncooked is roughly equal to 1/2 cup dry and about 1 cup cooked (Larger, bulkier shapes such as bowties, penne rigate, rigatoni, and wide noodles may yield more, while smaller shapes such as Stars or Alphabets may yield less).For long goods such as spaghetti, angel hair, vermicelli, linguine, etc., 2 ounces uncooked equals 1/2 inch bunch dry and 1 cup cooked.
quote:And for rice, of course, 1 cup dry yields 3 cups cooked.
LONG SHAPES
• Angel Hair: 2 1/8" circumference dry = 1 cup cooked
• Fettuccine: 2 1/8" circumference dry = 1 cup cooked
• Linguini: 2 1/8" circumference dry = 1 cup cooked
• Spaghetti: 2 1/8" circumference dry = 1 cup cooked
SHORT SHAPES
• Elbows: 1/2 cup dry = 1 1/8 cup cooked
• Farfalle: 3/4 cup dry = 1 1/4 cup cooked
• Medium Shells: 3/4 cup dry = 1 1/8 cup cooked
• Orzo: 1/4 cup dry = 2/3 cup cooked
• Penne: 2/3 cup dry = 1 1/4 cup cooked
• Rigatoni: 3/4 cup dry = 1 1/4 cup cooked
• Rotini: 1/2 cup dry = 1 cup cooked
• Ziti: 2/3 cup dry = 1 1/4 cup cooked
This post was edited on 8/17/18 at 12:36 pm
Posted on 3/2/16 at 8:58 am to unclebuck504
quote:
That's not how you make it, is it. You make a sauce and then stir in cooked pasta, right?
Not at all. The pasta goes in uncooked and cooks in the pot with the rest of the ingredients. Just like a Jamba but with the creams. It is great.
Posted on 3/2/16 at 9:02 am to Stadium Rat
cool, thanks. Penne is my favorite so i'll probably use that.
Posted on 3/2/16 at 10:01 am to jbgleason
Not sure why you would say that a pastalaya without cream "wouldn't make sense" tho ...
Posted on 3/2/16 at 12:03 pm to Honky Lips
Rotini FTW!
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