Weigh the thing, that’s how they do it in restaurants. 2 ounces or roughly 60 grams of dry pasta per person if the pasta is a side for a main protein or dish. 100gr per serving if you like to eat a lot of pasta, or if the whole meal is only pasta mixed with something. 200 gr if you’re eating nothing but pure pasta for that meal and want to feel full and hate yourself afterwards.
Agree weigh, but jeez that feels like a lot of pasta lol. I usually do 40 grams with some bread for dinner. I can’t imagine eating 60 grams as a side but I like to leave room for dessert.
Are all cooks drug dealers?.. Actually never mind. Don’t answer that.
100 grams per person. Easy. Whatever the equivalent is in freedom units.
i just checked and it’s 100 grams in america, too
Pretty sure they meant the conversion to imperial.
It’s different under American standard gravity.
Without being cheeky, grams are commonly used for food recipes in the US. The nutrition facts on the label are all listed in grams/mg
I’d say about 0.0215 bald eagles.
bald eagle weight: 3 – 6.3kg. so you are actually right in the ballpark. Nicely done.
Had to spent a minute or two looking it up but it was worth it.
It really depends what you eat with it. Tomato sauce? Then 100g is not getting you far.
Only if you think in terms of American sized portions
Honestly? I’ve done 100g all my life, now I’m doing 75 to lose weight and with some salad and a little cheese and whatnot it’s enough for me.
150g if I’m not hungry. 200g if I am.
That’s like 2 servings though. A serving is usually 56 grams.
Just start body building. Then you can just make the entire box and be fine.
Seriously, though, eating 4-5000 calories a day of healthy food is awful.
“healthy food”
When your body is desperate for calories, all food is healthy.
Not for your gains!
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I’ll ask a Dwarf friend of mine about that rune ^^
Most pasta spoon/spatulas have a hole in them that is the size of 1 serving of uncooked spaghetti.
that’s what that hole is for?! TIL
Yup. I actually read the label on one once. It’s amazing what useful info you can get from product labels.
Oh. Well, shit, I’ve been using it for … Nevermind.
I just use a Cheerio.
Still bigger than the guys who use bucatini.
I juat make all of it and meal prep
I like that there’s a fancy word for it. I’ve always done food for two or three days in one go because I’m lazy. I don’t want to be cooking every day. But in reality I’ve been meal prepping this whole time.
Feels good
I just cooked an entire 900 g bag of cavatappi and froze most of it. Will defrost portions as needed. Way easier than washing a pot every time.
I just cook 250g, or half a package, every time and that works fine. It’s getting more complicated if I cook for more people than just me though.
People always judge me for it, since I’m skinny.
That’s what I do but I’m also cooking for two every time, and we usually have enough leftovers for somebody to have lunch the next few days. That’s really impressive that you can put that amount of spaghetti away all by yourself.
Thank you, it’s not often that people are impressed by my spaghetti handling abilities.
You kinda have to train your body to do it. It’s not a fun process.
Oh, it doesn’t look like enough. All add in some veggies to fill it out. Oh, still not enough. Maybe some tofu.
And then you have enough for 3 meals before you know it.
That sounds like a win in my book.
It can be one meal, it’s up to you!
I usually do a whole 500g bag. Can’t go that wrong, there will be enough.
One bag per person, why are people failing at this?
Right. Clearly they package it by serving for our convenience
Yes!
One handful per person, plus one
I wouldn’t think one extra spaghet makes much of a difference.
Thank you for blessing me with this video. It’s perfect! It’s short, specific, and well produced.
Pasta roughly doubles in size so just imagine twice as much as you cook.
And draw the rest of the fucking owl.
When I was young I’d cook the whole 16 oz package and make way too much…
I’ve since learned that because the pasta absorbs a lot of water, a few oz of dry pasta actually makes way more than it looks like it will. For me, 5.33 oz of dry pasta (third of the bag) works perfect. You can do less though if you don’t need that much.
Last time I made spaghetti I googled how much to use and almost all the answers I found were talking about the weight after it was cooked. Why would anyone be asking that question if they knew how to tell how much it was after it cooked?
Lol i think i’ve seen those recipes. Probably written by the same people that say a recipe will take “10 mins of prep work”, but really it’s like 45 mins, and they recommend cutting veggies while something is already started cooking for… not that much time really, so you have to RUSH, and it’s just awful.
I always get it right
In that I always eat it all, even if I made way too much
