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Pasta - White Sauce for Pasta This is a working recipe I used for Juli-Scott wedding. Boil 30 oz pasta in 12 qt pot with about 6 qts water and 2 T salt added. When cooked al dente, immerse and rinse in cold water to stop cooking. Drain well and store in gallon plastic bags (30 dry oz/bag). 2 bags go in each chafing pan. 10 pans total, need 20 bags cooked pasta.
Make recipe 6 times for 180 servings total, Makes about 16 c (4 qts) sauce. Store and reheat in 6 crockpots. To serve 30 (1 chafing pan), 1 crockpot sauce and 2 bags cooked pasta. Sauce for 60 oz (dry) pasta
serving 30 people 2 sticks unsalted butter 1/2 c flour 2 t salt 1/4 t white pepper 1 head garlic pressed 10 c whole milk 6 c heavy cream Sprinkle parsley, red pepper flakes, chives, coarse black pepper for color. 8 oz parmesan cheese finely grated Over medium heat melt butter until foaming subsides. Add flour, salt, pepper, and garlic. Cook until flour is golden and garlic smells fragrant. Whisk in 5 c milk until sauce is thick. Whisk in another 5 c until thickened and bubbly. Simmer gently a bit. Whisk in cream just until it bubbles a little. Stir in parsley, chives, red pepper flakes (just a few flakes), coarse black pepper. Keep parmesan cheese to stir in as you mix with noodles. |
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