Go Back   FitDay Discussion Boards > FOOD > Food talk
Search Today's Posts Mark Forums Read

Like Tree0Likes
LinkBack Thread Tools Search this Thread Display Modes
Old 04-09-2010, 01:37 AM   #1
FitDay Member
Join Date: Feb 2010
Location: Bristow, VA
Posts: 14
Default Measuring Pasta

Ok, here it is. I'm new to this whole measuring concept. Usually when I'm cooking spaghetti/fetticini/angel hair, etc, I would just grab a fist-full and say "Uh, yep. That looks about good"

The box says serving size 2oz. Dry or cooked? If cooked, how do you figure out how to get the correct measurement before cooking? I'm no slouch in the kitchen - have been doing most of the cooking for my wife & I for a number of years, but thisis the first i have needed to consider this.
sbuffer is offline   Reply With Quote
Old 04-09-2010, 02:17 AM   #2
Super Moderator
cjohnson728's Avatar
Join Date: Jan 2010
Posts: 4,083

Hey there...

Don't feel bad; I had the same questions the first time I made pasta after starting FitDay. When I made the pasta for myself, I could just weigh out 2 oz. dry on a food scale and cook only that much. However, when the whole family eats it, it's a little more tricky. You could estimate and if you cook, say, 8 oz. altogether, eat a quarter of it, and that would be equivalent to your 2 oz. dry. Alternatively, though it probably varies depending on the kind of pasta, 2 oz. dry is about a cup cooked. That would be your serving size for the info on the package.

There's a chart on this link for different types of pasta...lots of other info, too, but click on the question "How much cooked pasta..." and it jumps you down: http://www.ilovepasta.org/faqs.html#Q10

Hope that helps!

And now that you don't have to be perfect, you can be good.
-John Steinbeck

Last edited by cjohnson728; 04-09-2010 at 02:22 AM. Reason: added link
cjohnson728 is offline   Reply With Quote
Old 04-09-2010, 03:20 AM   #3
FitDay Member
Join Date: Jan 2010
Location: Edmonton, AB Canada
Posts: 11


Nutritional labelling on dry pasta, rice, etc is listed as the portion per food as it is before cooking. Hope that helps - it gets confusing as I eat a lot of legumes and I always start with dry then hydrate and cook, however I make 1 cup of dry at a time but log it at the cooked value not the raw as I don't want to be pressure cooking a single serving at a time every day.
Returning Champ & Feeling Great !!!

Starting Weight 173 Current Weight 140
Goal Weight 128
Kraig2009 is offline   Reply With Quote
Old 04-09-2010, 03:52 PM   #4
FitDay Member
Join Date: Feb 2010
Location: Bristow, VA
Posts: 14

That works - thanks folks!

Speaking of...time to start soaking the split peas for the leftover Easter ham.
sbuffer is offline   Reply With Quote


Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On