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How do you measure how much pasta/noodles to cook?
- Thread starter Divvy
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It looks like you let it sit for too long? I don't think the amount of water was the culprit here so much as the fact that you let it sit in the pot for too long and absorbed the water. Rice noodles are pretty notorious for that sort of thing, so you probably just let it sit in the bowl for too long unattended.
Same here.
battousai11
Member
You definitely overcooked your noodles, OP. Rice noodles don't take that long to cook at all.
http://www.thekitchn.com/cooking-basics-how-to-cook-ric-129104
Pasta is a different story.
http://www.thekitchn.com/cooking-basics-how-to-cook-ric-129104
Pasta is a different story.
Chuckie
Member
Lol. I do this.
Chuckie
Member
I never stir, I use as much water as possible. My pasta has never failed.
spectre_assassin
Neo Member
This is where you realise then that there were way too many noodles for that sized pot! It's really trial and error, there is no magical number.
Conciliator
Banned
20 noodles.
yr welcome
yr welcome
Octavion Rex
Banned
I'm sorry! It's what my mom did and so I copied.
Zoe
Member
If you're feeding little kids, sure. But you're an adult! Learn to twirl your fork!
Winterblink
Member
Divvy, forever known to his friends as "a guy who could fuck up cooking spaghetti". 
j/k, but seriously, more water and a bigger pot. I've never seen this happen, ever. I tend to just eyeball pasta amounts, if anything I overestimate by a tiny bit but I've never seen a pot of pasta turned into something that fell out of the back end of an alien queen.
j/k, but seriously, more water and a bigger pot. I've never seen this happen, ever. I tend to just eyeball pasta amounts, if anything I overestimate by a tiny bit but I've never seen a pot of pasta turned into something that fell out of the back end of an alien queen.
StrikerObi
Member
Take a look at the serving size on the back of the box. Weigh out that much pasta on a scale per person. Sometimes I add or subtract a bit per serving depending on what I'm serving it with. Basically, if the other parts of the meal are heavy I'll use a bit less pasta, and vice versa.
ReturnOfTheRAT
Member
Use a bigger pot with plenty of water and don't keep the temperature at the highest setting all the way through.
What you ended up with is a complete and utter disaster.
What you ended up with is a complete and utter disaster.
Octavion Rex
Banned
pelicansurf
Needs a Holiday on Gallifrey
What. I wouldn't be able to reproduce this even if I tried. Touché, OP.
RumblingRosco
Member
Seriously.
OP, I don't measure out the water. I just fill it up until it looks appropriate then pour in the entire box of pasta. Never had anything look like that. Did you cook it too long or something and turn it into mush?
OldAsUrSock
Banned
No Ramsey gifs? For shame
Helluvalot, son.
That's death penalty in Italy.
Anyway:
Bigger pot.
More water. You can't be wrong with more water.
Spaghetti need their stirring. Really, they do.
And since we're there, we'll detail the procedure properly:
Get water. Big pot. Roughly 1lt of water per 100g of pasta. +/- 50% is not a big deal.
When it's boiling, add salt. stir.
Add the pasta.
Depending on the pasta, cook for 8-12min.
To see if it's cooked, fetch one piece of pasta, cut in two.
If the white inside it is gone, it's cooked. Taste test best test.
To prepare the sauce, we'll discuss the most simple one: Proper tomato sauce.
First, the sautè. (Soffritto)
Grab a pan, get half an inch of olive oil in it.
Get some onions, slice them, and place them in the pan with the oil. Preferably, the oil should already be hot.
Put some salt on them.
When they're golden-ish, put tomato sauce in the pan and cook it for 10-15 minutes.
Bonus points, actually make the tomato sauce yourself by boling and smashing tomatoes. It's time consuming, but it's damn worth it.
That's death penalty in Italy.
Anyway:
Bigger pot.
More water. You can't be wrong with more water.
Spaghetti need their stirring. Really, they do.
And since we're there, we'll detail the procedure properly:
Get water. Big pot. Roughly 1lt of water per 100g of pasta. +/- 50% is not a big deal.
When it's boiling, add salt. stir.
Add the pasta.
Depending on the pasta, cook for 8-12min.
To see if it's cooked, fetch one piece of pasta, cut in two.
If the white inside it is gone, it's cooked. Taste test best test.
To prepare the sauce, we'll discuss the most simple one: Proper tomato sauce.
First, the sautè. (Soffritto)
Grab a pan, get half an inch of olive oil in it.
Get some onions, slice them, and place them in the pan with the oil. Preferably, the oil should already be hot.
Put some salt on them.
When they're golden-ish, put tomato sauce in the pan and cook it for 10-15 minutes.
Bonus points, actually make the tomato sauce yourself by boling and smashing tomatoes. It's time consuming, but it's damn worth it.
Try again Divvy, you've almost got it.
what are the 'noodles' made of? the meatballs look like rochelle with a raspberry sauce.
What were you trying to make, OP? For rice noodles just use a strainer. Put the noodles into a pot of hot water for a minute while stirring it around a little bit. Mmm... Pho!
Mmmhmm this is a good idea!
Also I ate some more of the thing with honey. It was pretty good.
Extra Sauce
Member
Don't feel bad dude. You just invented noodle cake.
RumblingRosco
Member
See that hole? That's a serving.
For penne, I pour dry penne into a bowl first, it expands by about 15%.
OMG. I never knew this. That's a life hack, sir.
blame space
Banned
that's a really fucking smug bee
white dynamite
Member
Fried a slice up
Not too bad
Maybe it's cause I'm really hungry but that doesn't look too bad. Reminds me of some kinda pan fried Asian noodle dish or something.
Deadly Cyclone
Pride of Iowa State
See that hole? That's a serving.
For penne, I pour dry penne into a bowl first, it expands by about 15%.
CarpeDeezNutz
Member
How much of that flan do you have left Divvy?
Like 2/3 of what was in the op left.
demosthenes
Member
Because apparently I'm a very bad at judging these things:
I was cooking for myself and a few people, but I suppose I put in a bit too many noodles and they ended up absording all the water and formed this gelatinous blob and I had to cut it with a knife to eat it. Any tips to avoid this embarrassment in the future would be much appreciated.
Read the box. It will say how long to cook it. Once you've read the box and it's about that time taste the pasta. Is it to your liking? Good, then go strain it and serve. Is it not? Leave it in for a little longer.
Also, SMH at all these various circle guides for measuring out pasta.
You get serving sizes for the packages you buy in most parts of the world nowadays.
Look on the back. If it's 4, take the lot, halve it... then halve it again.
It's not a science!
If it's 6, halve it, and third it. Again, not a science!
You basically have to misread/not read labels to screw up by a factor of 3-5 like Divvy did.
Even then, come on, you should have some sense of how much carbs is good for a single serve of food. There are no foods made from rice or wheat where the serving size is so dramatically off in terms of the weight.
You get serving sizes for the packages you buy in most parts of the world nowadays.
Look on the back. If it's 4, take the lot, halve it... then halve it again.
It's not a science!
If it's 6, halve it, and third it. Again, not a science!
You basically have to misread/not read labels to screw up by a factor of 3-5 like Divvy did.
Even then, come on, you should have some sense of how much carbs is good for a single serve of food. There are no foods made from rice or wheat where the serving size is so dramatically off in terms of the weight.
userkevinchien
Neo Member
looks like pasta pie.
brilliant lol
brilliant lol
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