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.
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.
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.Not like this…slurp…not like this…
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
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.
Exactly right, and weighing isn’t volume dependant, so you can weigh macaroni and spaghetti with the same tool and always get the same mass of pasta. It’s just the superior measurement for kitchens.
Is 5 pounds enough?
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
