I’ve been thinking of eating some pasta. What’s the optimum amount of dry pasta to cook?
Here’s some background info about me: I’ve never eaten pasta before, but I’ve eaten some other foods such as rice and chicken.
I read online the other day that 57g (2 oz) of dry pasta is the recommended amount for one person, but I’m not sure if that’s right for me.
Also, I was wondering what your approach is to adding salt. In another thread I was told to add “some” salt to the water but that seemed really unscientific.
I pirated all of Gordon Ramsey’s cook books, but the thing is, I’m kind of unique, so I’ve come up with my own modification to the spaghetti bolognese recipe, employing a daily undulating pasta quantity and weekly undulating salt quantity periodisation method. I’m also going to “do conjugate”. Is this optimal?
Is this ok? Am I allowed to do it?