this post was submitted on 21 Mar 2025
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[–] [email protected] 70 points 3 weeks ago (2 children)

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.

[–] [email protected] 21 points 3 weeks ago (1 children)

Not like this....slurp......not like this....

[–] [email protected] 21 points 3 weeks ago* (last edited 2 weeks ago) (1 children)
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[–] [email protected] 6 points 2 weeks ago

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

[–] [email protected] 36 points 3 weeks ago* (last edited 3 weeks ago) (1 children)

Oh well, guess I'm eating pasta this month. ¯\_(ツ)_/¯

[–] [email protected] 15 points 3 weeks ago (2 children)

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....

[–] [email protected] 6 points 2 weeks ago

Ackchully Clostridium botulinum is an obligate anaerobe from soil and should never grow in conditions of old pasta. The oxygen alone would kill it.

[–] [email protected] 3 points 2 weeks ago

You're thinking of bacillus cereus, which grows on cooked rice or pasta stored at room temperature.

[–] [email protected] 29 points 2 weeks ago (1 children)

How to get the correct amount of pasta:

  1. Get as much as you think is right.
  2. Wrong.
[–] [email protected] 7 points 2 weeks ago
  1. Eat it all anyway because pasta is delicious.
[–] [email protected] 26 points 3 weeks ago (2 children)

Start weighing your pasta. You'll never cook too much again.

[–] [email protected] 30 points 3 weeks ago (1 children)

Start weighing EVERYTHING. The consistency your dishes reach is crazy good! A weighing scale isn't that expensive

[–] [email protected] 11 points 3 weeks ago* (last edited 3 weeks ago) (1 children)

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

[–] [email protected] 9 points 2 weeks ago (2 children)

americans have to deal with insane units like pints and ounces

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[–] [email protected] 7 points 3 weeks ago (2 children)

I mean yea but last time I made spaghetti all the recipes were like xx weight(cooked). WTF am I supposed to do with that?

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[–] [email protected] 17 points 3 weeks ago

S friend of mine did that with rice some years ago. Instead of cooking like one cup he filled the pot about halfway. Needless to say, that we got free rice that day.

[–] [email protected] 16 points 3 weeks ago (1 children)

Ah see it wasn't bread that jesus handed out on the mound it was a small batch of pasta

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[–] [email protected] 10 points 3 weeks ago (9 children)

Anyone else have a weird thing where pasta does not make them feel full?

I could probably eat 3 times as much pasta by weight as I could, let's say, rice. And I would only have to stop because I physically feel that there is no more room in my stomach. It's like my brain does not register pasta as food and so I don't mentally feel full or get any less hungry.

And it's just with pasta! Not bread, not rice, not pizza, not lasagna, nada. It is very weird and I never heard of anyone with the same issue.

Ps, because of this, I just cannot make too much pasta, no such thing.

[–] [email protected] 4 points 3 weeks ago (1 children)

I've notice that for a few years now. I believe the quality has been worst and worst. I never buy the cheapest brands, I look for the thickest looking ones. I prefer egg pasta and stay far away for the 3-minutes ones.

[–] [email protected] 5 points 3 weeks ago (3 children)

You might want to try whole grain pasta.

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[–] [email protected] 10 points 3 weeks ago
[–] [email protected] 9 points 2 weeks ago (2 children)

Spaghetti? Do this 👌. A portion is more or less what fits between the thumb and the index. Anything else is excess.

[–] [email protected] 13 points 2 weeks ago (2 children)

The last thing I want is to make spaghetti and still be hungry after I eat it. Whole box it is.

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[–] [email protected] 6 points 2 weeks ago (1 children)

Side note: Only works with average size hands, I can fit more than a pound of dry spaghetti between thumb and index

[–] [email protected] 5 points 2 weeks ago

Finally I've found someone whose hands match my stomach!

[–] [email protected] 8 points 3 weeks ago

I always weigh my pasta. A really large serving of pasta is ~4oz.

[–] [email protected] 6 points 2 weeks ago

Fear not the mass of noodles, nor thine anxiety over the mountains of starch thy must consume, my son.

Tomorrow it will all be pasta tense.

[–] [email protected] 5 points 2 weeks ago

So a half batch

[–] [email protected] 5 points 2 weeks ago

good thing is I can eat pasta 3x as much as I can eat any other food. so to me it's only 200 servings.

[–] [email protected] 4 points 2 weeks ago

I usually do that with butter beans.

[–] [email protected] 4 points 3 weeks ago

No problem. Means I'll get fried noodles tomorrow.

[–] [email protected] 4 points 2 weeks ago (3 children)

Pro tip: weigh your pasta and you'll never make too much again.

[–] [email protected] 6 points 2 weeks ago (1 children)
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[–] [email protected] 3 points 2 weeks ago

How can you have too much pasta?

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