I usually do that with butter beans.
So a half batch
How to get the correct amount of pasta:
- Get as much as you think is right.
- Wrong.
S friend of mine did that with rice some years ago. Instead of cooking like one cup he filled the pot about halfway. Needless to say, that we got free rice that day.
I always weigh my pasta. A really large serving of pasta is ~4oz.
Oh well, guess I’m eating pasta this month. ¯\_(ツ)_/¯
You’re gonna show up in a youtube video.
A 30 year old presented to the E.R. with a bloated stomach and high fever. He claims to have eaten the same pasta for 30 days. As we know, botulism starts to grow on noodles after three days, which means…
Start weighing your pasta. You’ll never cook too much again.
Start weighing EVERYTHING. The consistency your dishes reach is crazy good! A weighing scale isn’t that expensive
Do people not use kitchen weights? It’s a very common thing where I live (in Europe)
Hell, I often just use a kitchen weight to measure volume of water instead of using a measuring cup, as 1 liter of water ~= 1 kilogram
Anyone else have a weird thing where pasta does not make them feel full?
I could probably eat 3 times as much pasta by weight as I could, let’s say, rice. And I would only have to stop because I physically feel that there is no more room in my stomach. It’s like my brain does not register pasta as food and so I don’t mentally feel full or get any less hungry.
And it’s just with pasta! Not bread, not rice, not pizza, not lasagna, nada. It is very weird and I never heard of anyone with the same issue.
Ps, because of this, I just cannot make too much pasta, no such thing.
I have the opposite issue. Pasta makes me feel bloated.
The hole on the back of the spaghetti lifter tool is perfect for measuring a single serving.
wtf is a “spaghetti lifter”?
Make sure to clean before and after use.
A spaghetti lifter is kind of a spoon with fingers so you’re almost right.
I just cut a hole in the corner and slide it out.
Or tear a big of the box lid off, but boxes aren’t as common anymore.
Always lagom. Enough for one meal and a bit left over for a snack later / next day.
It’s a spoon like contraption that is deep, has fingers, and a hole in the back. You use it to lift cooked spaghetti out of the pot.
Looks like this https://www.katom.com/165-10087.html?srsltid=AfmBOoq70hs32JV0FJhNOm5KTWA2SnuFmN9irqlWRJESU_f0maUW7IAbSFY&gQT=1
Oh I just call that the spaghetti ladle.
Pretty sure mine doesn’t have a hole that measures spaghetti.
When I was looking for a photo, I noticed that most have the slots now instead of the round hole that measures a serving of dry spaghetti. And the ones with round holes were mostly plastic. Mine is metal and may be Oxo brand.
I was gonna say I’ve no idea of my brand but ofc I do, it’s IKEA
That’s ok – you just don’t need to cook for a nearest year or so if your family is of size of 2.
How do I make my family of size 2?
Take a lesson from Anakin
I don’t know, catch a woman, close her in the closet. Something like that. No idea, how would I know?
Hey Euros. Do you guys buy 250g pasta packages or 500g? We pretty much only sell 1 pound packages in the US which is a little less than 500g. I’ve never seen 8oz pasta in the US even though it’d likely make sense.
500g usually
You don’t have to cook the entire box.
Yes you do, @[email protected].
They sell half pound boxes now.
I’ve never seen 8oz pasta in Maryland.
That’s because the pasta industry avoids Maryland. For obvious reasons.
Old Bay pasta salad resulted in an Italian embargo.
It’s a shame really. My heart goes out to the northeast.
