4 servings: 500 g
1 serving: 500 g
3 servings: 500 gI always cook the whole package. I can eat leftovers later or make some new dish out of it the next day.
Family of 5. We make 500 g, no leftovers.
with 500g you can eat leftovers for 3-4 days if you live alone
You see that hole? That's enough for 1 serving.
Looks over at my teens
Yeah, sure. For me maybe.
If I cook a box I'll still have about a couple cups left over. If I cook half a box they'll all be bitching that they're still hungry in 15 minutes, and they'll consume another entire box.
I cook it restaurant style I don't even stop the water from boiling.
Honestly, it's one of the reasons I don't cook that much spaghetti the chunkier pasta shaped work better as leftovers.
I have 4 teenagers. I cook 2 boxes every time. There are no leftovers.
YO WHAT? How have I never known this til now?
back scratcher?
Desperation breeds innovation I guess.
Instructions unclear, my spaghetto is stuck in the spoon hole...
between 70-500g per person. Hope it helps.
So between a light snack and "I want people to think I'm pregnant."
70-120g more normally, of dried pasta. that's not a light snack, perhaps not a huge plate, but it's sufficient if you also have something on the side.
Fresh pasta is different obviously.
Instead of measuring out your pasta, have you considered switching to Linux?
What's Linux?
What he meant was GNU/Spaghetti
Jokes aside, it's an operating system alternative to Windows. The Steam Deck gaming handheld runs Linux. It's a free and open software.
125 grams of dried pasta per person, as a main course usually works fine for me.
What's that? Dump the whole box in?
“No, wai-“
fwish
“Too late!”
I assume that's basically plain pasta? Or are we talking American portions?
Because in most of the world it's 70-90g. If you're going with heavy dishes it's sometimes down into 50-60g.
Not American portions, but for a dish that is centered around pasta. Usually with a light tomatoe sauce, aglio e olio or something like that. And I like to have a second helping, so that's included.
If you're going for a casserolle or something else with lots of Cheese, a thick and creamy sauce, or relevant amounts of meat and/or vegetables to go with it, you'll need less than that.
I use 160g spaghetti with an entire 14oz jar of sauce, personally.
1 person: what fits in the hole when you place your index finger against the first joint in your thumb. 2 person, second joint. three person thumb tip. Smaller rations, loose fit, larger rations tighter fit. Try a few times to adjust for your hand size. It's just a step above eyeballing, but shockingly effective.
Edit: Not that hole, I see you coming. And not coming that way. Jeez, the infantilism!
Not that hole, I see you coming.
How's your eye a hole? ( ͡° ͜ʖ ͡°)
Cook it all. Save what you don't eat in a sealed container in the refrigerator. Cooked noodles are so useful. Fry them with chili paste, yum yum! Make peanut sauce and eat them cold. Even just tossed with sesame oil and salt they are pretty good.
Be careful with this.
Turned pasta is really dangerous and hard to notice as it doesn't have an awful smell or look like other foods when bacteria settles.
It goes straight into the fridge, been doing this for over 30 years with no problem. I don't save half eaten pasta, just split it after it's cooked.
This. Also toss it evenly with some olive oil before you put it in the fridge. Will delay the concrete phase by a lot
Pot is an effective limitator.
I keep seeing variations of this theme. My mom always does the opposite. Like 12 people are coming over for thanksgiving or Christmas and she makes one little bag of noodles.
If you are a guy then its an easy measurement. Make an o with your finger and thumb the girth of your erect dick. That's your dick width of pasta serving. No more. No less!
Get some containers and keep leftovers. Cooking more than you will eat in one sitting saves your future self some work.
125g per person if you only eat that, 80 to 100 if you eat something else too
Good brands you can usually find outside of italy with not outrageous prices are Rummo and Garofalo, less good but still okay, and at a generally lower price, you can usually find Voiello or De Cecco
Barilla is the most common, but outside of their spaghetti I'm not a big fan
There are a bunch of others, but these tend to be easier to find
That's all, thank you for coming to my TED talk
I never make less than a whole box
Can never make too much pasta. Better too much than too little. Can always throw the leftovers in the fridge and microwave it the day after or make a lunch box. Of course, if you are struggling with overeating, then idk. Make to little maybe.
250g per person.
https://blog.gregtech.eu/posts/pesto/
I prepare 500g of this for 3 people, and that's just the raw pasta, not including the cheese, garlic, oil etc.
I prepare that for two people and it's nearly not enough (it's enough if you also make a salad). And we have normal weight.
500g for 2 people??? Finally, a worthy opponent. I guess some of us just have a black hole in our stomachs ¯\_(ツ)_/¯
Same, but with programming.
You just don’t know how much to eat.
This is bizarre to me, I have literally never had this problem. Even if you don't have a scale, pasta is sold in standardized package weights and recipes have the weight you need so like if it says 12 oz then that's 3/4 of a 1 lb package. Then again, I always just scale the recipe to the full pound of pasta anyway because it's easier to deal with instead of just having 4 oz of pasta sitting around trying to figure out what to do with.
You use a receipt for cooking spaghetti?
Well actually I guess I should too, to avoid the problem..
I just put ⅓ of the 500g packaging
