No, you're fine doing it on pasta you're keeping as leftovers. The oil thing you don't do is add it to the water while cooking, because it floats on top, does absolutely nothing and just wastes oil.

You are right to do what you're doing. I like this idea. My fridge spaghetti always sticks together unless it's mixed with the sauce, your way don't need no sauce, I likes it.

Same! Not sure why it's bad, don't care.

My wife taught me the same method.

My favorite pasta recipe doesn't really need it, and it's the out one I had leftovers from before my wife and I started dating (a standard recipe makes 4 servings and I will not adjust the quantities. I'll just eat leftovers) so I never really had reason to learn or develop my own method.

I've heard you didn't do olive oil in the water because it's not going to help. When eating the pasta soon after it is cooked, you shouldn't need to oil it either. If you are going to cook pasta ahead of time, after it cools a moment you can oil it to help it stick less.

One reason I've heard is that oiling up the pasta sort of saturates the surface making sauce stick less to it. But I also don't think that matters much for leftovers, you're already losing some "quality" compared to eating it fresh, and it sounds like a way to mitigate that.

I use butter to keep my noods from sticking.

The restaurant I work at prepares their pasta this way. Slightly undercook it, coat it in sunflower oil and put it in a gastro tray. Then when you need it, take out a portion and finish cooking it in the sauce.

Would cooking the pasta fresh be better? Maybe, but we are able to crank out so many pastas in a very small kitchen that it's most likely worth the tradeoff.

My dad said you should make "one dick-girth worth of pasta" for one meal. Needless to say I always end up making to little pasta.

How big should the O be? :D

Surprisingly accurate

Read that as kilograms at first and just nodded like "Yup, that would INDEED be sufficient."

the boxes here say 56g per serving, 8 per us pound. but your estimation is what i end up with when i'm prepping.. 5 containers with sauce per box (pound).

Do I need the mass of the chef only or the mass of every guest combined?

I'm onto you, Higgs

You probably have a perfect BMI

for me, it's either half a regular-size box, or a whole box. there is no other way.

One portion is officially 2 oz. But if pasta is your main course you are going to want 4 oz.

I do the amount that fits between my thumb and index finger when I hold them in a circle per person.

100 people? 3 packs

Enough to fill an oil drum should be sufficient.

Single serving for who? The serving size measurement seems to be completely arbitrarily made up. You want to say that a petite sedentary women has the same serving size as 2m 100kg active guy? Yeah the first example would eat less than a serving size and latter would eat multiple serving sizes.

But that begs to question. For who was the serving size designed for? Men, women, body type, size, activity level? All of those will change how much a person should eat.

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.

do you have any idea how much i love pasta??id literally die if i did that

Fortunately we can buy metric scales here too. You have to ask for them in the back of the shop and pay cash only, but they exist.

Or just do 👌per person. Embodied knowledge, yo

100g is near enough 4oz. So, just remember 4oz per person and you're good.

I don't usually measure the water, but 1l of water is just under 2pints. And 10g of salt is more than I'd use, but I guess that's about just under 1/2 Oz.

I won't count every single spaghetto until I reach 70g.
Juat wing it (and fail at it like the meme)