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Pasta for 250 (1st Timer)

7625 Views 15 Replies 7 Participants Last post by  fablesable
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.
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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.


What do yall farm?

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

Just sayin'


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 ;-)

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