Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids
Pasta for a Crowd

 I am planning to serve 40 people a penne pasta with meat sauce entree, along with sliced cooked ham and cocktail meatballs. How much dry pasta and sauce would you suggest I need?

 Sounds like a meat-lovers feast! There’s no way to answer this question correctly. Some of the people at the party with exposure to Italian sensibilities are going to be shocked at the amount of sauce you serve, while some people with American appetites are going to want more sauce.

But climbing out on our limb, we offer the following: A pound of pasta generally serves 4 as a main course and 6 to 8 as a first course. So you could aim as high as 10 pounds for the pasta. Since you’re serving other heavy foods alongside, you could also split the difference and cook 7 to 8 pounds of pasta. As to sauce (and we can feel the limb trembling), how about a half-cup per person, or 1-1/4 gallons? If people will be serving the sauce themselves, make extra.

Submit your question
to Ochef

Related Articles:
Cooking Pasta in Advance
Keeping Pasta Hot for Buffets
Cooking Spaghetti and Meatballs for 100
How to Make Tender Pasta
How to Make Homemade Pasta with a Machine
Related Recipes:
Pasta Salad Alfredo
Salmon Pasta with Parsley Sauce
Lasagne with Spinach & Wild Mushrooms
Linguine with Shrimp Sauce
Ravioli Stroganoff
Cooking    Baking    Ingredients    Equipment    Techniques    Entertaining    Holidays    Ethnic    Nutrition    Safety    Desserts    Drinks    History    Science    Kids

Register    © 2001-2007 OCHEF LLC    Search    Advertise    Contact Us    Privacy    Site Map    Links