FLDG Dishwasher
31800
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
Jenise wrote:It was my big idea to turn our next neighborhood wine tasting into a spaghetti dinner, and now I've got to come up with the goods. How does one actually deal with that kind of quantity and not serve gummy, stupid pasta? I'm thinking that preparing the noodles to extreme al denti, then refreshing in boiling water, will do the trick, but I've never done it. I'm going to test the efficacy to get it right (using mostaccioli instead of string/long noodles, for sturdiness), but I'm still wondering if anyone else has done it and has any tips to offer. We obviously can't plan on cooking 15 pounds of pasta the conventional way.....
Howie Hart wrote:15 lbs. of pasta seems like a lot for 50 people, unless you mean 15 lbs. cooked, or about 5 lbs. dry.
FLDG Dishwasher
31800
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
FLDG Dishwasher
31800
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
FLDG Dishwasher
31800
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
FLDG Dishwasher
31800
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
FLDG Dishwasher
31800
Tue Mar 21, 2006 3:45 pm
The Pacific Northest Westest
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