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re: Pastalaya Help
Posted on 3/5/13 at 2:19 pm to Stadium Rat
Posted on 3/5/13 at 2:19 pm to Stadium Rat
quote:
I'm pretty sure the pasta would be the same amount as the rice (30 lbs), but what about the liquid? Any answers from Pastalaya cooks?
Pasta is about the same and go one quart liquid stock/water per pound. Cook uncovered until it softens then cover with med heat. Uncover and stir often and boil extra liquid out if necessary. Pasta is very forgiving.
2
Posted on 3/5/13 at 2:23 pm to pochejp
Thanks, I was looking for your input.
Posted on 3/5/13 at 2:29 pm to pochejp
I wanted to add that I cook my pastalaya pretty much the same as my jambalaya other than a change in water ratio. I adjust the seasonings/ heat, to taste, no matter if I'm cooking stove top or if I'm cooking in a 30 gallon pot. You may want to reduce the heat/ seasonings (especially salt), a bit, when cooking a pastalaya. I find that less goes further with pasta than with rice.
Posted on 3/5/13 at 4:04 pm to Stadium Rat
I eyeball it. When it looks like plenty, add a little more and let her rip! Always good! 
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