Pasta serving size
EternalSnow627_
Posts: 85 Member
I know its proly isnt a healthy food. But if im eating say cooked long spaghetti noodles how much would that be in cups? On websites I always seen differnt portions.
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Replies
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Cups is not an accurate way to measure pasta. The serving size is on the box in grams and it is best to weigh it out on a scale before cooking.7
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Weigh it out. I eat pasta regularly but a lot less than I used to. I now know what a serving size looks like, I don’t need to use my food scale much anymore.2
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I usually have about 75g dry weight.3
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Cups is not an accurate way to measure pasta. The serving size is on the box in grams and it is best to weigh it out on a scale before cooking.
Well the thing is I make it for other people too so kinda hard to measure it being dry since it’s made in bulk.which is why I asked about it being cooked
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Still weigh it.
Making for 4 people? Weigh 4 servings. Portion out 1/4 of the cooked pasta for yourself.
Or if you think they’ll eat more than that, maybe Cook 6 portions, then serve yourself 1/6.4 -
To be really accurate, weigh it twice. Dry for total calories and cooked for the total and your portion of the total.
I cook pasta only for myself and 75g is about the usual, however, I dial that back or forward depending in what else is in the dish.3 -
wilson10102018 wrote: »To be really accurate, weigh it twice. Dry for total calories and cooked for the total and your portion of the total.
I cook pasta only for myself and 75g is about the usual, however, I dial that back or forward depending in what else is in the dish.
Same method for me for pasta, and any food shared with others.
I don't have a fixed portion size for pasta, but I usually end up around 65-90 grams dry depending on the rest of the dish (for total meal calories of 600-850)3 -
The right serving size is the one that fits into your calorie budget5
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If anyone is like me. I'm cooking a box of pasta for me and my fiance. He's 6'0 fit, with an active job. I'm 5'4 and not. LOL
Before I start cooking (this works for everything when you are making large pot meals for a family) I weigh the pot (write that down) I measure everything that goes into the pot. Except the water. So the pasta, oil, etc. After everything is done cooking I weigh the entire pot minus the weight of the pot. So now I know the weight of the food and the amount of calories in the pot. Divide kcalories/grams x 100. I play around with the serving size in the recipe builder to match the calories as close as I can. I always make a little note like 155kcal/100g
Hope this helps
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EternalSnow627_ wrote: »Cups is not an accurate way to measure pasta. The serving size is on the box in grams and it is best to weigh it out on a scale before cooking.
Well the thing is I make it for other people too so kinda hard to measure it being dry since it’s made in bulk.which is why I asked about it being cooked
The longer dry pasta is cooked, the more water it has absorbed (same with rice). Water adds nothing to the calorie count but it "puffs" up the size. This is one reason why weighing dry pasta is going to be the most accurate method.5 -
My usual serving size is 75g dry pasta if I'm serving it with a side salad, but I'll increase to 100g if I'm having it simply tossed in garlicky chilli oil or a homemade tomato sauce with parmesan and no side salad.4
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BarbaraHelen2013 wrote: »
Oh, that would make me sooo sad! My pasta amount is usually around 70-90gr. But it differs. Rice is around 60-90gr, also depending on the other stuff. As cooking rice and pasta is usually quicker than cooking the rest (or just prepping) I know how much pasta/rice I can use.2 -
BarbaraHelen2013 wrote: »
Oh, that would make me sooo sad! My pasta amount is usually around 70-90gr. But it differs. Rice is around 60-90gr, also depending on the other stuff. As cooking rice and pasta is usually quicker than cooking the rest (or just prepping) I know how much pasta/rice I can use.
You’d think so, and I thought the same when I first made the adjustment but if you’re inventive it’s actually more than enough! If I’m cooking rice or any grain that cooks in water, 40g goes into the boiling water then when it’s 2mins from being done I drop the same weight of frozen peas (or occasionally sweetcorn or broad beans) in with it. That bulks it up nicely.
Same for pasta - I’ll drop at least one of the following into the water for the last couple of minutes; asparagus spears, courgette batons, tender stem broccoli, small cauliflower florets, runner beans, dwarf beans, baby button mushrooms. Drain, toss with homemade tomato sauce and there’s plenty. More than enough to satisfy my ‘I want a bowl of pasta’ craving!2 -
I've been gradually reducing the portions of my pasta, which I weigh cooked when it's not just me, which is most of the time. (I've done it both ways and am fine with this choice.) I'm down to about 3.5 ounces (100 g) now, but will go higher if I got a lot of exercise that day and have lots of exercise calories.
I used to eat SO MUCH pasta with just butter, but now that I eat it with lots of protein and veggies, I am satisfied with a much smaller serving.
The entry I use is "Spaghetti, cooked, unenriched, with added salt," which MFP pulled from the USDA database. I use it for many types of pasta.2 -
I like pasta. I really do. I weighed out a serving according to the box=56 gram. No way! I kept putting some back in the box until I got to 35 grams. Perfect! Cooked it for supper. Almost finished it.2
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