Pastalaya in the Jambalaya caluculator

I've never made it personally. Better wait for pochjp to chime in. The range of ratios I've heard on here is anywhere from a quart per pound up to a quart and a half per pound of pasta.

I would think it depends on the type of pasta, how soft you like your pasta and how much you keep the pot covered..

I use 3 cups of stock and 1 x 12 oz can of diced tomatoes for every pound of pasta whether I'm cooking 1 lb or 30 lbs and have never had any issues. For every 6 servings I use 1 lb pasta, 3 cups stock, 1 can tomatoes, 3 lbs meat, 1.5 lb onion as my base measurements. I obviously also add garlic, celery, green peppers and seasoning depending on how much I make. You can go up from there depending on servings needed.

Pastalaya is very forgiving and it is almost impossible to screw up.

I cooked 42 lbs of pasta Saturday and only used 10 gallons of water and it turned out great.

I turn the fire off when there is still a good bit of water left in the pot. I like pastalaya more on the wet side.

Just found this from Cooking Light:

Linguine, Spaghetti, or Vermicelli:
16 ounces dry = 8 to 9 cups cooked

Macaroni, Penne, or Rotini:
8 ounces dry = 4 1/2 cups cooked

Fine or Medium Egg Noodles:
8 ounces dry = 4 to 5 cups cooked

Bottom line

A pound of dry pasta yields about 8.5 cups cooked pasta
A pound of raw rice yields about 7.5 cups cooked.

So if you use the JC for pastalaya calculations, it's going to underestimate the volume by 1 cup per pound of pasta. That's a 13% difference in volume.

ETA: Now that I think about it, there may not be that much difference in volume. The cooked pasta is probably going to have more air in the measuring cup than rice will have. The smaller the stuff you're measuring the less air you'll be measuring. I may have to do some experimenting and add a couple of pastalaya pages.