I have been asked to make a based pasta dish for an event in a disposable chafing dish. (I don't know how many servings are required, since others are also making dishes - the instructions were to make it in a disposable chafing dish). I plan to make this: https://food52.com/recipes.... I plan to make it in a shallow, full size disposable chafing dish with dimensions of 19 5/8 in x 11 5/8 in x 2 3/16 in. Does anyone know whether doubling the recipe will work, or if I should make 250% or 300% of the recipe? Also, when I increase the recipe, should I increase the sauce ingredients less than proportionately so that the dish is not too soupy? Thank you in advance!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)