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[–] 4 points 4 months ago (1 child)

I plan on 4 oz of dry pasta per person. When I buy pasta in bulk boxes I store in 8 oz portions in mason jars. This keeps the moths out and means when I'm cooking for two I just need to grab a jar instead of weighing it out during the cook.

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  • [–] 2 points 4 months ago

    We've got a lot of different sized containers that seal. I specifically got a long one for spaghetti (and a pan I can cook it in without bending or breaking the spaghetti, I'm not picky AT ALL). We basically have a 30 gallon bucket of containers of different pastas on the floor or the pantry. Fuck, now I want to eat linguine in lemon butter sauce. And I have a ton of lemons.

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