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Does anyone else just work backwards from the nutritional information? The pasta that I get has the calories per 100g of dry pasta. So I just weigh out the amount of pasta that yields a reasonable amount of calories for a meal (taking into account an estimate of the calories contributed by the components of the sauce I’m making).

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This is such an HN comment and I love it. Get a cheap kitchen scale (with 0.1g accuracy) and weigh everything when you want a snack or an individual meal.

For family meals or when you want leftovers convert your common recipes to being weight based. On some common seasonings (Costco sized) I write the conversion for that seasoning for 1 tablespoon in grams. So much easier to combine dry ingredients without needing a litany of measuring utensils.

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