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Pasta for 250 (1st Timer)

post #1 of 16
Thread Starter 
1st Attempt to cook for crowd.

Alfredo (Side dish)
Main ingredients in recipe I want to use:

1/2 C Butter
2 C Cream
1/4 C Parmesan Cheese
12 oz. Fettuccine

Recipe says will serve 3 as an entree. (I am serving as a side dish)

Please help me determine exact amounts of each ingredient for 250 people.
I made one batch and it seems like a LOT more than 3.

Also, because of prep and serving I thought I might use Penne pasta rather than Fettuccine.

Any help appreciated. 1st timer, don't want to flop.
post #2 of 16

I believe you have already asked this a few times in different threads and if you just search for them there are some answers there. Also there are tons of other threads with a question similar to this on Chef Talk so I am sure you will find a lot of useful information.

http://www.cheftalk.com/t/86704/alfredo-for-300

post #3 of 16
Thread Starter 
Yes, I asked a similar question but did not receive an answer that was acceptable.
I think most thought it would be an entree and also they answered with unbelievable weights.
Therefore, I would like to see if anyone can figure the proper equations.
post #4 of 16
Thread Starter 
Yes, I did ask a similar question. However, the answers were based on an entree not a side dish. The equations given were unbelievable. Cream by the pound - I don't think I could purchase it by weight, etc.
I'd like to see if anyone could really help me.
post #5 of 16

A gallon of cream weighs 8.3 lbs

You never said in your original post that this was being served as a side.

 

More info needed......What's being served along with the alfredo?

 

For a side I would allow for 7-8 portions per pound of pasta and approx 4 oz of sauce per portion.

Here's where we do some 5th grade math.

 

2oz of dry pasta x 300 = 600oz 16oz per pound is about 37lbs of pasta. I would cook a minimum of 40, it's cheap and have more dry on hand for back up if it's a bunch of linebackers.

4oz sauce x 300 = 1200 oz 128 oz per gallon 9.3 gallons cream Again I would have at least 12-15 on hand.

Something to remember, if the pasta is not served immediately, it will start sucking up your sauce, leaving you short. So keep that in mind.

I'll leave the rest for you.


Edited by chefbuba - 8/10/15 at 8:07pm
post #6 of 16

The last time I answered your question, my answer was based on you saying the recipe served 3 as an entree and you were looking to serve 300. My answer was based on 3x100=300 and the cream amount in my answer was in gallons not weight. How many side dishes do you expect out of the recipe that you posted? I would like to make my answer more acceptable and believable, but to do so I would need the yield that you expect.

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post #7 of 16

@Farmrwife Thank you for that information. For future reference you do not need to start another thread to ask a question that is of a similar fashion. If you were to add this thread question to the other threads you had already started, then it would show at the front of all other threads in this topic forum.....if that is what you were concerned about.

 

Quote:
 Main ingredients in recipe I want to use:

1/2 C Butter
2 C Cream
1/4 C Parmesan Cheese
12 oz. Fettuccine

Recipe says will serve 3 (I'm not so sure)

How much of each would I need for 300?

This was your original post. It does not clarify if it was for a main or side dish so you received the proper (and acceptable) information as per your post. We are, after all, fully trained chefs with the knowledge and experience to calculate proper proportions via weight or volume which most recipes are written. @chefbuba and @cheflayne ,in both your threads, have given you great starting advice which I am sure will make you look like a star cook come the day of your event.

If you have trouble with figuring out weight to volume there are some great sites that will do the calculation for you. Here is one for you.

http://www.onlineconversion.com/weight_volume_cooking.htm  :)

post #8 of 16

Hey you guys left me alone over at the other thread. anyway I posted this. I figured 3oz. fet pp for 250 people.

So that recipe you posted would serve 4.

 

@Farmrwife ,

 

Kinda off the top of my head with pencil and post-it. Someone will probably post more exact measurements.

 

I think 3oz. per person is enough for a side dish. I mean you should be able to do the math. conversion charts online.

 

I say approx:

 

16 pounds of real butter

 

32 quarts of Heavy Cream  I wouldn't use whipping cream, just heavy cream 41-42 % fat

 

4 pounds of grated good Parmesan Cheese

 

50 pounds of dry Fettuccini noodles

 

season salt and white pepper, I personally use a little real Garlic powder and pinch of nutmeg

 

How does that sound? Close. You can also PM one of the professional caterers here, they might answer

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post #9 of 16

Plated or buffet or action station?

 

I ask this because for being so simple pasta is one of the harder dishes to serve buffet style.

The main problem is the tendency to suck up all the moisture and go mushy (like @chefbuba mentioned).

When I plate in the kitchen I use tongs and make a swirly little "hill" ...hit it with parsley and serve (same with action station).

Harder on the buffet....if the sheep are slow to move everything sticks together and looks like glue.

You can prevent a lot of this by switching out the pans before you get to that stage or just bake it off like mac and cheese and let them serve themselves with a spoon.

 

Have a practice run at home and you will see what I mean.

 

mimi

 

What do yall farm?

 

m.

post #10 of 16

Good Point

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post #11 of 16

+1 That is a great point @flipflopgirl and @chefbuba ........also taking into consideration that I believe the OP would like to use penne instead of fettuccine and this will take even more sauce which is making me think that doing a baked pasta as @flipflopgirl suggested and then cutting it in the pan maybe would be a good way to go??

post #12 of 16
Usually it wouldn't be a big deal but that is a lot of noodles.

Just sayin'

mimi

If it was my first time I would rather not worry about a side dish.
Or have it take me down..
Rather focus on my protein and of course...the dessert ;-)

m.
Edited by flipflopgirl - 8/13/15 at 6:39am
post #13 of 16
Quote:
Originally Posted by flipflopgirl View Post
 

Plated or buffet or action station?

 

I ask this because for being so simple pasta is one of the harder dishes to serve buffet style.

The main problem is the tendency to suck up all the moisture and go mushy (like @chefbuba mentioned).

When I plate in the kitchen I use tongs and make a swirly little "hill" ...hit it with parsley and serve (same with action station).

Harder on the buffet....if the sheep are slow to move everything sticks together and looks like glue.

You can prevent a lot of this by switching out the pans before you get to that stage or just bake it off like mac and cheese and let them serve themselves with a spoon.

 

Have a practice run at home and you will see what I mean.

 

mimi

 

What do yall farm?

 

m.

My method of serving pasta and sauce at an event is partially dependent on how long its going to have to sit around. 

If its a long transport, I'll make extra sauce, saturate the pasta somewhat to keep it moist and meld the flavors, then 

15 minutes before serving I add the rest of the sauce. 

 

Another way I have done it is to keep the pasta and sauce separate--pasta sits in shallow water (1 sterno) then is tonged out

for service, sauce is plopped  on top  with a 4 oz ladle. This works especially well for a staggered, or extended service time. 

(And there is also a significant percentage of guests who prefer their pasta to be served this way.)

And of course, I'm talking about an action-station service with this method. I never ever put pasta and sauce out separately 

for a self service buffet. That's a sure way to hear "we neeeeed more sauce!" about  8 minutes in,  only to find all the sauce

drained, with 6 lbs of dry pasta next to it with no sauce available. Lack of consideration in the presence of hunger and tasty 

vittles is part of the human condition. We must endeavor to fight it off with our very being! (and smart methods maybe) 

post #14 of 16
Thread Starter 
ChefBuda - Thank you for your help. I went with 36 lbs of pasta and made an additional batch of sauce to put on the pasta which had absorbed all the sauce. I served Roasted TriTip, Alfredo, Green Salad, Fresh Fruit Salad and a breadstick. The TriTip and Alfredo were the hit. Everyone said it was the best they'd had.

ChefLayne - Sorry I wasn't more informative the first time. But your information helped me figure out what I needed. Thanks!

Fablesable - I understand you are professional Chefs, however, I new at this site and through trail and error I'm figuring it out. I did fail to say my dish would be a side. I had the event to do just this past weekend and not being a Chef, I wasn't thinking of ALL that was needed to help. However, I'm very appreciative of the help I got. I did use penne instead of fettuccini, great suggestion. Since this was a wedding I made fettuccini for only the wedding party since it was the brides request. You were correct, the penne worked out SO MUCH better. Thanks!

Panini - you nailed my sauce. Thanks!

Flipflopgirl - I had two action stations and we fed everyone in 30 minutes. Probably slow for professionals but that I'm not and neither were my help. I did use your tongs idea, baked the pasta, and used extra sauce just before serving, perfect. I only worried about the side because everything else was so easy and I didn't have any involvement with dessert. Thanks for being so helpful.
Oh, we grow walnuts.

Thank All Ya'll for helping a foolish home cook to pull off what looked to everyone else like a pro's job. I would have been lost and probably in tears without all your assistance. You are the greatest!
post #15 of 16

Glad you got thru it without a hitch.

 

mimi

post #16 of 16

Sounds like you did a great job! Good on you for helping out too, that is always a godsend on such a busy day. I feel happy that all went well for you :D

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