I love making spaghetti. I like to think I can make it pretty well, but I’m getting better all the time.
I want to improve, but I’m not sure I can unless I write down everything I’m doing. I’ll ignore the protein and just do a pesto sauce so I don’t have to simmer anything:
to make spaghetti
in a large stock pot, put 5 cups of water on heat 8
add S g salt
measure P g pasta, add once boiling
stir for 60 sec, set 10’ timer, lower to heat 4
at T-0, collect 1/2 c of the pasta water, drain
add a tiny bit of lemon juice to the pasta water
add pasta back with olive oil, stir, add pasta water, stir
add small jar of pesto sauce, stir
serve w/ cherry tomatoes and shredded parmesan
Work in progress.
S = about 5 g
P = let’s do 56 g * N servings
1. the box of pasta
A box of pasta holds 454g of pasta: 8 servings of 56 g
But this hardly matters, once you have a kitchen scale, and don’t mind weighing your pasta down to the noodle. So I should just get some tupperware, zero the scale, and measure out 56 g servings from here on out.
2. the sausage
This one also doesn’t really matter. Sausage at Kroger comes in 16 oz trays, or 18 oz trays of 5 links, or 14(?) oz trays of meatballs.
At about 1/3 lb servings, it’s most convenient to make N = 3 or N = 6 servings. But it’s not so hard to portion sausages or meatballs. Trays are still hard to separate without thawing, which I don’t even do now.
3. the sauce
This one matters the most, I would argue. A small jar of pesto is a bit much for N = 3 servings, in my opinion, but would stretch thin at N = 6. The jars I have are all either N = 2.5, 3, or 4 servings. Which seems pretty generous, I’d say. It’s a generous amount of sauce on what I thought were generous amounts of pasta. More data needed to confirm good serving size.
I think 4 servings on a 2.5- or 3-serving jar is about right, and 5 or 6 servings on the larger 4-serving jar.
Perhaps I should buy some basil, or parsley, and pine nuts, and just add my own fresh substitute.
Or perhaps I should just stick to red sauces, which seem a bit easier.
A large jar of Mid’s sauce is 32 oz / 907 g of tomato-y greatness. N = 7 servings.
You could use “half”, and refrigerate the rest, but 3.5 servings isn’t much better than 7, and a 4/3 split seems like it would not work out. I hate finding old pasta sauce in the fridge.
So sauce-wise, I can make either 4, 5, 6, or 7 servings. That could be good, the choices.
I think I should try cooking:
5 servings of pasta (w/ 2 lbs meatballs, 1 jar pesto)
6 servings of pasta (w/ 2 lbs meatballs, 1 jar Mid’s)
and expect the first to be slightly not saucy enough and the second just about right. I expect one of them to have the right amount of meatballs, but I’m not sure which.
This might take a couple weeks.