For pasta, you should wiegh it while it’s dry to get the right srving size and then cook only that.
But if you’re cooking for more than one person, how do you know how much is a serving after it is cooked?
My favourite is the brand of dumpling wrappers I get at my local Korean shop. The first ingredient is ‘wheat flour’. The carb count per wrapper is given as zero!!!
Lila, I’ve seen sugar-free jam listed as having zero sugars on the nutritional label. Made from fruit, but zero sugars. Figure that out!
I just made some Dreamfields pasta. 6.5 2oz dry servings per box. I cooked the entire box, and pulled out my scale. Long story short, I had to combine middleschool math and science skills to not only split it into 4 actual portions but also to figure out the carb count per “meal”.
I use East Indian whole wheat Naan bread for pizzas. It has 23 carbs for half of the size of a personal pan pizza. Loaded with veggies and bakes up just like thin crust.Family loves it !
You can thank the bureaucrats in Washington DC. They have pages and pages of regulations. Some of their FAQ’s are at labeling guide
I am all for getting rid of the regulations and just telling me whats in the complete package - I’ll figure it out for myself. I love the ones that say about 2.5 servings and then have to divide the total grams of the container by the grams per serving to find out hat there are 2.62 servings - get reasonable - eliminate the bureaucrats!