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Uncooked. depends on the pasta type though. Spaghetti can be easily 180g. Penne, Fusilli or Rigatoni, let's say 150g. My sauces are generally quite light. I'
by camillomiller 6y ago
Uncooked.
depends on the pasta type though.
Spaghetti can be easily 180g.
Penne, Fusilli or Rigatoni, let's say 150g.
My sauces are generally quite light. I'm vegetarian, so they never involve calorie-dense ingredients such as guanciale or pancetta. (I know, I know, what am I missing and so on... :D)
For me pasta means less ingredients as possible, at the highest possible quality.
Examples: Fresh Tomato-Basil Spaghetti.
I use only spaghetti from selected Italian brands such as De Cecco - low end but extremely good in my opinion - Rummo or Gentile, organic Tomatoes from a fresh food store, my own home-grown basil, extra virgin olive oil from Calabria, chili also from Calabria, extra-fine tomato extract from Mutti.
Fettucelle burro e limone: Fettuccelle DeCecco, Irish butter, Bio shallots, Phu Quoc black pepper, organic Lemons (from Sorrento when in Italy, just bio when here in Germany) for the juice and the zest.
Fusilli or Rigatoni alla Norma. Organic tomato sauce from Mutti with pieces of tomatoes, organic aubergines from Italy, same olive oil from Calabria, same chili from calabria, my own basil...
And so on: Aglio e Olio e Peperoncino, Arrabbiata, Puttanesca, Pasta all'aglione, ecc.. The sauce is never heavy, and the pasta itself can shine.
As you can see I also never cook pasta as an afterthought. This way, you can definitely control how much you eat.
Habits subjected to radically change when I visit mamma e babbo back in Italy.
- arrrg 6y agoNow I’m hungry. Don’t get me wrong, 180g is no problem for me, I can even over-indulge and go for more, but that insures feeling disgusting afterwards (in that sense 180g seems like a pretty good delineator between large but possible and too much). Currently I’m losing weight (very necessary) so I’m hyper-aware of portion size and while the first couple of weeks 125g portions felt unimaginably small I think I got used to them and they don’t leave me back empty anymore. But, yeah, not as filling as something with much more vegetables and, say, tofu and some rice.
- angrais 6y agoWhy should it depend on the pasta type? 100g penne is same as any other type.
- spoonjim 6y agoCurlier pastas carry more sauce into your mouth so when you eat 100g of fusilli you're eating more total food than 100g of spaghetti.
- angrais 6y agoNot sure I agree. In my house, if we make a sauce regardless of pasta served with it, it will be entirely eaten. Then the plates licked. I agree that pasta shapes are required for certain dishes.
- camillomiller 6y agoTo be honest? I don’t know. My take is that they carry more sauce, as said above, but also penne and similar pasta suck in more water than spaghetti.
- angrais 6y agoYou nearly had me, but then wouldn't the same quantity absorb the same amount of water? I've no idea really, but wouldn't you serve the same quantity of sauce with the pasta?