Or you could use the hole in your spoon, which is approximately one serving…Nah - That requires me to own a stigmata spoon and I don’t bring religion to my cooking.
If you’re out buying stuff you can buy one with different serving sizes for each hole. Seems handy for that one time, after that you already have an idea of how much 'getti you need.
Or well, OP doesn’t but still
Kitchen scale helps. I do around 75g per person
Huh… I typically do 125-175g per person for a main depending on how hungry I am
thats actually super dangerous because there is a high chance you will eat too much spaghetti and get sleepy, leading you to go to bed on time
Man… I wish.
Tfw i always make 250g for myself
I mean, it totally depends on the dish… Spaghetti aglio e olio is 90% pasta. Spaghetti Bolognese is most like 60% pasta.
The De Cecco box always recommends 56g, and I never feel like I need any more!
I hope you guys have something else as a second course because my family and I have always eaten 120g or more. I’m underweight and don’t do sports
Really depends whether the pasta is the main attraction or just a side. 120 g is not a whole lot calorie-wise, I think it would be under 500 kcal for the noodles alone.
I usually have 55g of spaghetti for dinner, the rest ends up being beans and cheese.
Average forefinger and thumb grasps about 1-1.5 servings of spaghetti. Pasta in general, any shape, 1 pound serves 4-6.
A pound of dry pasta feeds 4
Or just one, depending on how hungry you are.
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if i make pasta im intending to eat it over 3-4 meals or two if im depressed
thats how living alone works
Butter and noodles is a banger
Man I must have been doing something wrong. I hated reheated spaghetti, texture and flavour were never quite right after freezing it.
I’ll make a pot of sauce that lasts like 3 months but cook just enough pasta for one meal.
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then you dont have to cook for a couple days so no problem
Simple, half box if you want it to last four days and quarter box if you want it to last two days. Really depends on the size of your servings tho
I make like two gallons of sauce… freeze half and have leftovers for a few days on the other half.
If you are making your own pasta, take ONE whole egg and add the flour little by little until you make the dough.
