And don't worry, no food scale or complicated measuring tools needed. Rinse pasta with cold water to stop the cooking process. Pasta has to be quickly laid out or hung to dry as soon as it comes through the machine or as it’s rolled and cut. If the pasta is done too soon, drain it, returning about one-half of the water to the pot. Drain and leave to steam dry for a few mins, just until the surface of the pasta looks matte. Pasta topologies with lots of surface area and enclosed spaces (eg pasta shells) are going to have more water clinging to the surface. Anyhow, as for fusilli, the cooked weight of 100g of dry pasta after 10 minutes boiling was 208g. There's no calorie info for the dry weight. Very annoying! So 100g dry pasta turns into 100g*75/31 = 242g of cooked pasta, meaning the added water was ~1.4x the weight of the pasta. Then cover the pot to retain the heat. Then add pasta sauce, pesto or simply a good drizzle of olive oil and seasoning. I'm going to aim for 200g cooked, probably about 85g dry, and weigh it after boiling, before sauce. A couple of assumptions. You made fresh pasta, cooked it, and then left it out and it dried. Once boiling add the pasta and cook for 8-12 mins, depending on the shape – see above. Cooked spaghetti has 31g carbs per 100g pasta, and dry spaghetti has 75g carbs per 100g pasta. So the Sainsbury's Linguine I have in front of me says 'Typical values per 100g (cooked as per instructions)'. Boil the water (with salt and/or olive oil) in a large pan. "A 2-ounce serving of uncooked elbow macaroni comes to just shy of 1/2 cup," explains Lillien. Many people who make pasta regularly use a pasta rack with many wood dowels to drape the pasta over to dry. Place the colander into the pot so that it is suspended over the hot water. Barilla recommends cooking two ounces of dry pasta per dinner guest. Others use laundry racks. 1. Cookbook author Lisa Lillien shares tips for quickly measuring pasta servings on her blog Hungry Girl. How do you soften, hardened, freshly boiled pasta? Rinse the pasta well with cool water to stop it from cooking, and toss it with olive oil to keep it from sticking. Step 5 Put dried pasta into vacuum-sealed containers, jars or zip lock bags. You want to know how to soften it up again. Drain water off. Step 4 Dry pasta at 135F/57C for about 2-4 hours until hard. The thin noodles will dry quickly so you want them in the right shape for that. These are experiments for another day. So the weight ratio of dry pasta to cooked pasta is Kitchen mayhem, but there we go. So for a pound of pasta, that's 1.4 pounds or about 2 2/3 cups of water. Step 3 Spread the cooked pasta on dehydrator mesh sheets or lined trays (for small pasta shapes) in a single layer. 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