Pastalaya Question

1 quart per pound

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4 cups per pound

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One quart per pound

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im not sure who I should believe.

Does the pasta just soak up all the stock?

Ballz, an important thing to take into account is "other liquids" you might have in your pastalaya recipe. You said you like it on the wet side, so i would use 6 cups per pound if that's what you want ... IF you have no other liquids involved.

I use 3oz. of stock per 1 oz. of dry pasta, regardless of shape ... that comes out to 1.5 quarts/6cups per pound ... comes out wet/moist, but not soupy or saucy ...it will be a little saucy when you cut it off, but them noodles will soak it up within minutes as it sits, and be just right.

THAT BEING SAID, i run mine the same as a jamb, i just replace the rice with pasta, add some bouillon cubes for flavor, some kitchen bouquet for color, and keep the meat, veggies, and seasonings the same. I don't use no tomatoes, steak sauce, cream of whatever soups, etc ... that would lessen the amount of stock.

Like Rat said ... there's no right answer ... there's a lot of latitude wit them noodles. I'm only chiming in not to correct anybody else, but because you said you like it a certain way, and the amount of stock really depends on how you like it ... it's a matter of taste.

The real question, how much water per pounds of rice when cooking 5 or more pounds?

32 oz per lb. can add more if needed. Beauty of pastalaya

I prefer bow tie pasta.

No kitchen bouquet and it's darker IRL than in a black pot with a flash going off. Ill keep that in mind for next time.