calories in pasta?
revolution,
if you have a minute to spare, you might divide the pasta into seven equally-sized little bunches and then rubber band each one. this way, next time you're making pasta you can just grab it (and you won't need to weigh or count or anything).
Dur.
bump! is there really 65 spaghetti strands in a 1/2 cup pasta?
haha thank you but I don’t know anything about oz. and weight stuff, anyone know the number of strands?
Generally, one cup of COOKED pasta is one serve. So after it's cooked you could use a measuring cup to find out exactly how much a serve is. No need to weigh or count anything.
Original Post by malibu2008:
haha thank you but I don’t know anything about oz. and weight stuff, anyone know the number of strands?
It depends on the diameter of the spaghetti - length is pretty standard, but depending on the brand, the number of strands in 2 ounces can vary by quite a bit. And measuring after cooking by cups is inaccurate as well, as the volume of cooked pasta is determined by water absorbtion, and that can vary based on the ingredients in the pasta and boiling time.
As mentioned before, if you really want to be more accurate, it's best to get an inexpensive food scale and measure it before cooking to be sure.
Original Post by alisonm1215:
This may not help, but 2oz of dry pasta cooked comes out to about a cup. So maybe you can measure your wet noodles.
You've just changed my life! You have no idea! 2 oz is a cup cooked! I was trying to figure out how much and I've only been eating 1/2 cup of cooked and thinking that was 2 ounces! My meals are going to be so much more satisfying now! Thank you!
I bought a cheapy scale at Target for like 6.99. Sure, its not a digital.. but it has grams and ounces, and holds up to a pound.
After I bought it, I realized my estimates were way off... even simple things like depicting a "medium" banana from a "large" makes a big difference. I highly suggest purchasing one.
Good luck on the pasta adventure, anyway!![]()
Fringe leaves to count her spaghetti...
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