measureing spaghetti

[+ friendofsheila]

I want to measure out the same spaghetti each time, but I don't want to spend more money to buy one of those things with holes in it. 

Does anyone have a work around way?  

[mike carey]

10 hours ago, friendofsheila said:

I want to measure out the same spaghetti each time, but I don't want to spend more money to buy one of those things with holes in it. 

Does anyone have a work around way?  

I make a circle with my thumb and index finger and measure it that way. Generally about 15mm (a bit over half an inch) diameter is one serving, but it was trial and error at first, and it's still not precise, but I can live with that. If there's too much cooked spaghetti when I do that , I put it into a plastic tub and put it in the fridge or freezer, then either microwave it or reheat it by putting it into boiling water on the stove-top then brining the water back to the boil (no more heating than that).

There's a bonus to that: when cooled after cooking, carbs (potato, rice, pasta) convert to resistant starch that we digest more slowly, and they convert further when reheated,

With long pasta (I usually use linguine rather than spaghetti) I usually cook about two servings at a time (about 20-25mm) and store [about] half of it, either in a sauce or 'naked' (clearly the boiling water method of reheating doesn't work if there's sauce).

[jeezifonly]

Kitchen scales are most reliable. Any shape of pasta can be weighed. For two servings my “eyeball” measurement is half of any standard pkg and once opened, the other half is enclosed in a ziplock.