- Less than 70g per person
- The “recommended” 70-100g per person
- More than 100g per person
Pasta - always weigh it out as it says on the packet, seems to be pretty spot on.
Ain’t nobody got time to weigh their pasta.
Pasta: 100g per person
Rice: small mug of rice between two people
Noodles: can never remember, always end up overcatering
serving of toast
NB: slice designates one slice of bread, which may or may not then be halved
We have 125g pasta each (we don’t actually weigh it, but have half a 500g pack each time between us).
No you don’t
I certainly do Tone. Though our kitchen scales were damaged in the move so I won’t be able to do this in future
i do both
well, i split it up into sensible portions and then eat them all at once anyway like a piggy
The saddest phrase I regularly hear if is my gf saying “if we leave a portion I can have it for lunch tomorrow”
Aye but food
Pasta: “Haven’t a clue how I measure this, time to lash it in.”
Rice: “This expands and absorbs water so try and create a mental picture for yourself as to how big the grains will get. Oh shite, that’s too much!”
Anything else: “Hang on, I don’t cook anything else that needs to be measured like that!”
split into really bloody massive portions
By the hospital doors
I pour the pasta into my hand and then when its full, thats one persons portion
I then add like a few sprinklings more for luck.
This is always too much pasta.
Sweet or savoury (any difference in behaviour?)
250g pack of stuffed pasta
Your method’s a bit Jamie Oliver meo.
I’ve said up to 90 degrees, but usually it’ll be two 45 degree slices as I very briefly pretend I’m not going to be a greedy pig this time.
I make 160g for two, probably gets split about 90g for me and 70g for the wife, unless she’s serving then it’s even (don’t tell her).
We always have a decent size salad alongside a pasta dinner (full bag of leaves, cherry tomatoes, peppers, olives, spring onion, toasted pine nuts).
45° at a time (then seconds, then thirds)