In article >,
Serene > wrote:
>Steve Pope wrote:
>> Default User > wrote:
>>
>>> I don't like to eyeball it, because I often end up with a remnant
>>> that's not enough for the purpose. I use a kitchen scale to weigh out
>>> the pasta. It's easy and sure.
>>
>> Yes, same here. When we're cooking for ourselves, we user 2
>> oz by weight of dried pasta per person in any of our standard
>> pasta dishes. Note that we include a lot of vegetables also
>> (squash, peppers etc.) so that makes a quite large bowl of
>> pasta per person.
>
>Yep, that's how we do it. Two ounces per person, weighed on a not
>terribly accurate but close enough kitchen scale.

See, I like pasta. 2 oz is a small serving for this hungry girl .

(I fridge the remainder and usually remember to eat it.)

When I am calculating for bulk cooking I actually buy 4 oz per person (if
it's not, say, mixed in as something casseroley, in which case 2 oz is
probably fine). This does allow for seconds.

(Anyway it takes FREAKING FOREVER for a huge pot of water to come to boil,
even on our commercial stove, so I'd rather cook a little more than I
think I'll need ... but people shouldn't have that same problem at home,
LOL.)

Charlotte

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