re: Favorite pasta for pastalaya?

If you use spaghetti in your pastalaya I will judge the hell out of you...and I won't eat it.

You are probably also the person who uses par boiled rice and cream of mushroom in their jambalaya.




Rotini is my favorite then Penne. Both hold the gravy better. Bowtie is fine initially but becomes flat and lifeless in leftovers.

quote:

---

I've found spaghetti holds up the best when cooking large pots. When you have a 30 gallon pot with 40 pounds of pasta, that's a lot of pasta. Penne tends to collapse down after the pasta sits. Penne, rotini, and bowtie can break up a lot when you stir it in that big of a pot and it's not as appealing when serving.

---

This is all true if you overcook the pasta. But you’re missing the point. Eating pastalaya in the form of spaghetti is just unappealing to many folks.

And most people understand that. I’ve never once heard someone complain because the penne was not perfectly cylindrical.

Just stop.

I never said anyone complained. I simply stated what the pasta does. Why are you so content to confront my posts? Grow up, dude.

I’m a dumbass for telling you what my favorite pasta is? Got it.

Never once did I comment on any posters disagreeing with or laughing at my opinion. Reading comprehension is your friend, chief.

So is this the version you are seeking, the one you see at benefits, with spaghetti noodles, or a creamy version? Pics only for reference. I find there is a difference between Pastalaya (more like Cajun Jambalaya) and Jambalaya Pasta (creamier).