I’m told the amount of dry spaghetti that fits through this hole is one portion.
I’ve never tried, first my wife and I had kids that ate like they’ve never been fed before. And now that we’re empty nesters we do meal prep so I still cook the whole batch.
for me, it’s either half a regular-size box, or a whole box. there is no other way.
One portion is officially 2 oz. But if pasta is your main course you are going to want 4 oz.
Measure by mass. Actually, that’s the solution to many cooking problems.
Do I need the mass of the chef only or the mass of every guest combined?
I’m onto you, Higgs
I somehow always make the perfect amount because I always eat it all
You probably have a perfect BMI
I don’t know what that is but thanks you too!
I’ve found ~85g of noodles per adult person to be sufficient.
Read that as kilograms at first and just nodded like “Yup, that would INDEED be sufficient.”
No! More pasta!
And that CIA logo probably shouldn’t be on there
the boxes here say 56g per serving, 8 per us pound. but your estimation is what i end up with when i’m prepping… 5 containers with sauce per box (pound).
- Cook as much as you feel like.
- Eat until satiated.
- Put the leftovers in a container.
- Place the container in the refrigerator.
- Wake up in the middle of the night.
- Take the container out of the refrigerator.
- Open the container.
- Eat the entire leftovers while the door of the refrigerator is still open as if you were the Italian cousin of the Cookie Monster.
Pro tip:
10g of salt for 100g of pasta boiled in 1000g of water
I usually make 250g for two persons, so I use 2,5l of water and 25g of salt
Americans can figure out the conversion by themselves :’D
Fortunately we can buy metric scales here too. You have to ask for them in the back of the shop and pay cash only, but they exist.
Or just do 👌per person. Embodied knowledge, yo
That is an American measure. Imprecise as fuck.
The metric conversion is:
For an ISO standard size adult hand (adjust +/-13% to take into account hand size deviation from ISO standard):
For spaghetti sizes 5-6, make the ok sign with your hand, placing the fingernail of your index finger against the base of your thumb for one person, against the middle joint for 2 people, and to the tip for 3 people.
The pressure exerted by the index finger to the thumb joints should be 9.81 kPa +/- 15%.
And I never know how many gallons of sauce is appropriate
One pack is the correct size. Alone? One pack. Two people? One pack. Four? One pack. Above that? Two pack.
Easy.
Reminds me of the BBC’s own Spaghetti Tree Hoax https://www.youtube.com/watch?v=tVo_wkxH9dU
I plan on 4 oz of dry pasta per person. When I buy pasta in bulk boxes I store in 8 oz portions in mason jars. This keeps the moths out and means when I’m cooking for two I just need to grab a jar instead of weighing it out during the cook.
We’ve got a lot of different sized containers that seal. I specifically got a long one for spaghetti (and a pan I can cook it in without bending or breaking the spaghetti, I’m not picky AT ALL). We basically have a 30 gallon bucket of containers of different pastas on the floor or the pantry. Fuck, now I want to eat linguine in lemon butter sauce. And I have a ton of lemons.
Kitchen
Tap for spoiler
scale
The best part is different brands swelling to different sizes even when the individual tubes look nearly identical in size.
Make as much as you want to eat?
70 grams per serving. There.
I won’t count every single spaghetto until I reach 70g.
Juat wing it (and fail at it like the meme)
Oh leftover pasta is amazing my friend! Look up “pasta bake” recipes.
