Pasta is a cheap and versatile food that can solve a meal in a few minutes. If we opt for its integral version, richer in fiber than the conventional one, our digestion will appreciate it and we will also enjoy its satiating properties. In addition, the latter is a good source of energy, with very few calories and no fat, so it can be part of a healthy diet, as long as it is combined with a balanced diet.
Pasta has been discussed on several occasions and details about how to cook it or what sauces to combine it with if we want to make authentic Italian dishes have been explained. Now, when the time comes to boil it, the question arises about what amount is adequate per person.
In the case of spaghetti it is somewhat easier, since we can resort to the circles that some packages include in the back or some kitchen utensils. For example, the hole in the ladle drains pasta into a serving of spaghetti, a trick many people don’t know about.
However, this does not work for all types of pasta. Noodles are one of the varieties that generate the most doubts as to how to calculate the amount. Karlos Arguiñano has recently explained in Cocina Abierta the definitive formula to add the exact measure to our soups.
The chef recommends adding about 20 grams per person to our preparations, an amount that will make our soup neither too thick nor too brothy. Obviously, we can vary the portion a little according to the taste of those who are going to taste the dish. But the 20 grams is the amount that he recommends, regardless of whether they are thin or thick noodles.
Arguiñano explains, in fact, that while he likes brothy soups, the opposite happens to his wife. For this reason, this measure makes it possible to satisfy both, because they compensate each other. If at home we like a thicker soup, we should add a little more noodles.
