How much if a box do you make for how many people? What do you do with the rest?
Whole bag per 3 people (children are half people)
Make pasta salad
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About 2 ounces of dry is a serving.
Depends on who those people are.
Toss with olive oil to keep from sticking and store leftovers in the fridge either with or without sauce. Window of edibility is only a few days.
About 2 ounces of dry is a serving.
For a chipmunk
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… an’ you cooka de whole farkena box … good for breaka fast … 'sgetti on toast
Typically cook it all unless it’s only for two people and a very specific dish. Also, if you haven’t tried cooking pasta, especially spaghetti, in a frying pan, I highly recommend it (doing it right now). Much quicker, especially for something like spaghetti where you otherwise need a large pot to keep from breaking the noodles.
How much if a box do you make for how many people? What do you do with the rest?
Take your pointer finger and thumb and make a circle (like an Ok sign). Shrink that until it’s about the size of a quarter. However many spaghetti noodles fit in a bundle inside that circle is about a single serving for one person.
For whatever is left from the box, I have a plastic airtight container designed to keep excess dry pasta good. It’ll keep for a long time.
SOP for me is to make 50% more than ends up being needed, then storing the remainder in a Tupperware fully expecting to eat it in the next 48 hours, and then wrinkling my nose and disposing of it when I discover it in the back of the fridge 5-7 days later.
Just for shits and grins, I occasionally make 25% too little and frantically have to make a second batch while my kid chants “I’m still hungry†in the background.
i always make too much (entire package of 200g for 4, complete with sauce)
that always gets pointed out at dinner
the pointer-outer is always delighted to find leftovers in the fridge over the next day or so
one of the many Groundhog Day routines in this household
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I’m rarely cooking for anyone else so I generally do 2 servings for just me.
Definitely pasta salad w leftovers. I love pasta salad. I would like some now thanks to this thread…
A local elementary school just had a parents’ and kids’ night and served a pasta salad bar for dinner. They had the ingredients separate, which I thought was brilliant. You miss the flavors soaking in, but as a “feed a lot of people with different tastes in veggies etc” I thought it was brilliant.
I generally use 80-100g/person, which is usually the recommended serving size on most packages.
This very much depends on the type of pasta you’re making, how rich the sauce is, what you’re serving with it (is the pasta a main with salad, or is it a starter with meat after type thing).
As for the rest of your comment, I’m not sure what you mean by “left over spaghetti”. That doesn’t seem to be a concept our household is familiar with!
I make the whole box, al dente. Add to bolognese sauce in pan, add freshly graded parm. Adding oil prevents the sauce from adhering to the pasta. I dont add olive oil. Mix. Serve. Portion the remaining for lunch and dinners.
No kidding. Why do people find this hard?