Tracking pasta
beth0277
Posts: 217 Member
What I've been doing is weighing out the serving I want before cooking it, say 2 oz., and then counting the number of noodles. So, it might be 100 pieces of macaroni = 2 oz. Then, when it is cooked, I count out 100 pieces. It's not that difficult and I don't eat pasta much, I'm just wondering how other people do it.
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Replies
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Use a kitchen scale to weigh it. Much easier than counting individual pieces.0
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If you have a food scale, you could just weigh out 2 oz (since the box is typically telling you how much a dry serving portion is). It'd be a lot faster and easier to stick with the scale.0
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I just weigh it dry and cook. As i see it, you've weighed out what they're advising a serving to be so it's the same calorie wise raw as cooked. Mmm pasta.0
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I do weigh it on a digital scale, but if I'm cooking for my family, I put a lot more than my serving in, which is why I count it after weighing to see how many pieces I need to take out of the pot for my serving. Make sense?0
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You actually stand and count 100 pieces of pasta?
Weigh it.0 -
When i do multiple servings of something I make sure what's going in is equal to x-amount of servings. Then divide it up once it's all done. 4 servings of pasta? Just take a quarter of the total after it's cooked for you.0
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This. And if you feel like you need to be super accurate, then weigh the cooked pasta, and divide it by the number of servings you made. You can get the weight per cooked serving that way.vivelajackie wrote: »When i do multiple servings of something I make sure what's going in is equal to x-amount of servings. Then divide it up once it's all done. 4 servings of pasta? Just take a quarter of the total after it's cooked for you.
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I don't have a scale. 1 cup of cooked pasta, of the kind I usually get, is ~200 cals. I usually have 1.33-1.5 cups and log 300 or 350.0
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you count pasta noodles?
okay then.
pasta is one of the few things i weigh cooked, as im not cooking my portion separately.
but , i dont eat pasta often, anyways...0 -
I do weigh it on a digital scale, but if I'm cooking for my family, I put a lot more than my serving in, which is why I count it after weighing to see how many pieces I need to take out of the pot for my serving. Make sense?
I just put two pots of water on at the same time. A bigger one for the family and a small one for my portion. I drop the pasta in at the same time.0 -
I do weigh it on a digital scale, but if I'm cooking for my family, I put a lot more than my serving in, which is why I count it after weighing to see how many pieces I need to take out of the pot for my serving. Make sense?
I just put two pots of water on at the same time. A bigger one for the family and a small one for my portion. I drop the pasta in at the same time.
That's a good idea. It won't always work because sometimes I sauté the pasta in garlic and peppers and I don't want to do that in two separate pots but if I'm just cooking noodles, that is a good idea.callsitlikeiseeit wrote: »you count pasta noodles?
okay then.
pasta is one of the few things i weigh cooked, as im not cooking my portion separately.
but , i dont eat pasta often, anyways...
Yep. It doesn't take long to count out 75 pieces of rigatoni or whatever it is. I mean, I scoop out a spoonful and count maybe 6-8 at a time. I eat pasta maybe twice a month so it's not a huge deal.0 -
Just weigh one serving dry. Cook it, drain it, and reweigh. Create a conversion factor, and remember it. Or create a new food "Pasta (cooked)" for the future.0
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I have a good scale that is old fashioned, but not digital. It seems to do the job just fine. I just ordered a digital scale after hearing everyone say to invest in one. Is there a reason to use a digital scale over an old fashioned scale?0
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I do weigh it on a digital scale, but if I'm cooking for my family, I put a lot more than my serving in, which is why I count it after weighing to see how many pieces I need to take out of the pot for my serving. Make sense?
I just put two pots of water on at the same time. A bigger one for the family and a small one for my portion. I drop the pasta in at the same time.
That's a good idea. It won't always work because sometimes I sauté the pasta in garlic and peppers and I don't want to do that in two separate pots but if I'm just cooking noodles, that is a good idea.callsitlikeiseeit wrote: »you count pasta noodles?
okay then.
pasta is one of the few things i weigh cooked, as im not cooking my portion separately.
but , i dont eat pasta often, anyways...
Yep. It doesn't take long to count out 75 pieces of rigatoni or whatever it is. I mean, I scoop out a spoonful and count maybe 6-8 at a time. I eat pasta maybe twice a month so it's not a huge deal.
If you're sauteeing the pasta with other things you could weigh the finished product and do the math from there.0 -
Optimistical1 wrote: »I have a good scale that is old fashioned, but not digital. It seems to do the job just fine. I just ordered a digital scale after hearing everyone say to invest in one. Is there a reason to use a digital scale over an old fashioned scale?
more accurate0 -
I do weigh it on a digital scale, but if I'm cooking for my family, I put a lot more than my serving in, which is why I count it after weighing to see how many pieces I need to take out of the pot for my serving. Make sense?
I just put two pots of water on at the same time. A bigger one for the family and a small one for my portion. I drop the pasta in at the same time.
That's a good idea. It won't always work because sometimes I sauté the pasta in garlic and peppers and I don't want to do that in two separate pots but if I'm just cooking noodles, that is a good idea.
When I use pasta in a recipe, I use the recipe builder. I weigh all of the ingredients raw and then weigh the final cooked recipe. I usually enter the weight (in grams) as the serving size and note that in the recipe title. That way, I just weigh my serving in grams and enter the weight as the number of servings I had.
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huh I had never considered the weight difference cooked vs. uncooked, I just throw on 2oz of cooked noodles and call it good. I'm curious now what the size difference actually is...0
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I do weigh it on a digital scale, but if I'm cooking for my family, I put a lot more than my serving in, which is why I count it after weighing to see how many pieces I need to take out of the pot for my serving. Make sense?
It seems to me that it is a lot easier to cook the serving you like apart in another small pot, instead of counting the noodles twice, because you have to count them to know how many noodles is 2oz ( for example ) and then again when you serve yourself from the big pot.
You also could cook pasta in multiples of 2 oz ( let's say 8 oz, or whatever you need ) and once the pasta is cooked and drained you weigh them and divide them by the number of portions. It's still easier and faster than counting each noodle....twice...:o).
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jeepinshawn wrote: »huh I had never considered the weight difference cooked vs. uncooked, I just throw on 2oz of cooked noodles and call it good. I'm curious now what the size difference actually is...
The weight difference does not matter, because water has zero calories.
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I just made penne. 2 oz dry made 4 1/8 ounces cooked. I cook to al dente - I imagine it will weigh more if cooked longer.0
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So then, would you just double it, if you were to weigh it cooked? Would that be so bad? I'm just now starting to weigh more foods, so that I transition well when eye-balling doesn't work anymore. Plus I like to use what I learn here in daily life, for other people at work, or friends/family0
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Why don't you just weigh the dry noodles and cook it separately instead of picking them out? I assume you cook for your whole family and put all the noodles in one pot? I often cook my food separately so I can be sure how many calories my food has0
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Why don't you just weigh the dry noodles and cook it separately instead of picking them out? I assume you cook for your whole family and put all the noodles in one pot? I often cook my food separately so I can be sure how many calories my food has
Thats more work then I am willing to put in. As it is by the time I weigh and get everything entered Im the last one to sit down at the dinner table.
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I'm all about the recipe builder. I just add all the ingredients I'm using, then I weigh it into ounces and say the # of servings equals the # of ounces - e.g., if it weights 60 ounces, that's 60 servings. Then I weigh out how many ounces I take and put that in as the number of servings. It's really easy to do as cooking and allows me to save and use leftovers really easily because it's already calculated - and I can customize how much I take rather than having to eyeball portions (e.g., a quarter of the total, etc, which is how I used to do it).0
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