- cross-posted to:
- wizards@lemmy.world
- cross-posted to:
- wizards@lemmy.world
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Italian here. That’s not a bug; that’s a feature.
good thing is I can eat pasta 3x as much as I can eat any other food. so to me it’s only 200 servings.
Pro tip: weigh your pasta and you’ll never make too much again.
I learned that as a child from my mum, so it seemed basic knowledge to me. But I guess, Americans don’t use scales that much.
Most recipes say 100g per serving (1/5 pound) but it’s best to know your individual needs.
Is 5 pounds enough?
Spaghetti? Do this 👌. A portion is more or less what fits between the thumb and the index. Anything else is excess.
Side note: Only works with average size hands, I can fit more than a pound of dry spaghetti between thumb and index
Finally I’ve found someone whose hands match my stomach!
Fear not the mass of noodles, nor thine anxiety over the mountains of starch thy must consume, my son.
Tomorrow it will all be pasta tense.
How to get the correct amount of pasta:
- Get as much as you think is right.
- Wrong.
- Eat it all anyway because pasta is delicious.
No matter how much pasta you make, you’re obligated to eat it in a single sitting.
This is the way.
This is the way I die.I have a couple pastas that make good leftovers, but if I’m not planning on them I’ll gorge myself on the entire four person meal of pasta
Not like this…slurp…not like this…
How can you have too much pasta?
The sequel to this meme would be the wizard sitting the other way
“And I ate it all in one serving”
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.
So a half batch
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…
You’re thinking of bacillus cereus, which grows on cooked rice or pasta stored at room temperature.
Ackchully Clostridium botulinum is an obligate anaerobe from soil and should never grow in conditions of old pasta. The oxygen alone would kill it.
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
americans have to deal with insane units like pints and ounces
deleted by creator
I’m a scientist, metric is practically my 2nd language.
I mean yea but last time I made spaghetti all the recipes were like xx weight(cooked). WTF am I supposed to do with that?
You’re supposed to disregard it. Just boil enough pasta for however many servings you want, a serving of dry pasta is 60g. Why are you using a recipe for spaghetti?
To figure out how much pasta to use so I don’t make too much…
I always weigh my pasta. A really large serving of pasta is ~4oz.
Never happened to me
