Small shell pasta portion check, 100g dry per person sound right?

If you're that concerned about portion size just buy the boxes that state 8 servings and divide the pasta by 8
 
Random question about salt in the water does it affect the absorption rate of the pasta or just the flavor? Seen people argue both ways
 
Bewildered Bat said:
Random question about salt in the water does it affect the absorption rate of the pasta or just the flavor? Seen people argue both ways
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Water boiling point with salt doesn't change negligibly at the salt concentrations used in cooking pasta so it's all about flavor. Adding salt to boiling water will not prevent sticking and will not change the texture of the pasta. It would take much more salt than what is used in most kitchens.
 
ngl my nonna always used to measure pasta by the handful and never once used the scale. She made sure the food tasted better than what I make in my kitchen. There is something to be said about not stressing over the grams. For meal prep though I understand the need for the numbers. I cook ~90g for a main course these days with the rest of the meal being leftovers that go in the fridge for lunch.
 
Distinct Dugon said:
ngl my nonna always used to measure pasta by the handful and never once used the scale. She made sure the food tasted better than what I make in my kitchen. There is something to be said about not stressing over the grams. For meal prep though I understand the need for the number…
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the handful method is goated, my mom does the same
 
I understand the 1.4x ratio but when I weighed a batch of barilla shells it came out to 2.15x so whoever tested that pasta was having crunchy pasta for dinner
 
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