Measuring pasta...

when cooked I count one cup as four points. measure leftovers so you know
how much is there to make cold salad for tomorrow's lunch with it, like 1/2
cup leftover pasta, 1/2 cup diced pickled artichoke hearts, 2 ounces chicken
breast, 1 diced boiled egg, 1/2 cup diced cucumbers. Toss together with
lemon juice, or a dressing you like, eat, huge food little points, good luck
lee
Lululemon <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I know a good WW member should have a scale in the kitchen but I don't and I've been doing pretty
well without it.

So...without the scale, how do you measure stick pasta (spghetti, linguine etc) I usually put too
much in the pot and it'll either go to waste or I'll eat it!

Are there any rules of thumb?

TIA, Melanie 163-151-140ish

For measuring before cooking I have a measurement whatsamaflippy ... it is a three u shaped thingy
that you put the pasta in the u parts of the contraption and each compartment measures a different
amount of pasta (3 portions -225 g, 2 portions 1 150 g, or 1 portion - 75 g).

--

Cheers,

Connie Walsh

241.5/204/155 RAFL 210.5/204/198.5

Miss Violette said:

when cooked I count one cup as four points. measure leftovers so you know how much is there to
make cold salad for tomorrow's lunch with it, like 1/2 cup leftover pasta, 1/2 cup diced pickled
artichoke hearts, 2 ounces chicken breast, 1 diced boiled egg, 1/2 cup diced cucumbers. Toss
together with lemon juice, or a dressing you like, eat, huge food little points, good luck lee
Lululemon <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I know a good WW member should have a scale in the kitchen but I don't and I've been doing pretty
well without it.

So...without the scale, how do you measure stick pasta (spghetti, linguine etc) I usually put too
much in the pot and it'll either go to waste or I'll eat it!

Are there any rules of thumb?

TIA, Melanie 163-151-140ish

My rules for one of my once favorite foods - don't put in the pot, leave it in the pantry!!!!!

One cup cooked is four points without any saucing options. I would guess that the package might have
serving info for the dry weight???

(Lululemon) said:

I know a good WW member should have a scale in the kitchen but I don't and I've been doing pretty
well without it.

So...without the scale, how do you measure stick pasta (spghetti, linguine etc) I usually put too
much in the pot and it'll either go to waste or I'll eat it!

Are there any rules of thumb?

TIA, Melanie 163-151-140ish