About 1 oz of dry pasta will equal 2.5 to 3 oz. 1/3 cup is 2.7 oz.
There are many weight/ volume differences in pasta, so that is impossible to say. Try again and NAME your pasta - they range from 65 grams a cup to 235 grams a cup.
8 cups
8.25
According to the National Pasta Association , 8 ounces of uncooked long pasta, such as spaghetti will yield 4 cups of cooked pasta. Thus, a "serving" of 2 oz. uncooked spaghetti will be the nutritional equivalent of 1 cup of cooked spaghetti. so there you goo on my box it says 2 oz= 3/4 of a cup (2/3)x4= 2.66 oz =1 cup but Im guessing it depends on the type of pasta
According to the National Pasta Association , 8 ounces of uncooked long pasta, such as spaghetti will yield 4 cups of cooked pasta. Thus, a "serving" of 2 oz. uncooked spaghetti will be the nutritional equivalent of 1 cup of cooked spaghetti.
One pound of dry pasta equals 2.5 pounds of cooked pasta.
Approximately 82 pounds of pasta
55%
It depends on the type of rice and the cooking method. However, one ounce of rice will yield about 2 ounces of cooked rice. Although, it may vary between one and a half and 2 and a half ounces. Long grain rice will yield slightly more, somewhere in the neighborhood of three to one.
Though dietary recommendations and packaging states that 1 pound of pasta would serve eight, most portions are served to reflect that a pound of pasta would feed six people. So, six pounds of dry past would serve between 36 and 48 people.
75 grams of cooked pasta, without added salt, is .54 cup. It is just a little over half a cup.
If you are just grinding them, you are not changing the quantity. So 34 ounces of beans will give 34 ounces of ground coffee.
One third off 215658 would yield 143772.
PASTA PUTANESCA Pasta putanesca literally means "Harlot's Pasta". It was made by the ladies of the night in Italy after a days work. It was a throw things together from the fridge thing. It didn't take a lot of time to make and is of course delicious. When you make this, use what you have. Substitutions and quantities are a personal choice. It never tastes the same twice. Pasta with a touch of green Italian olives! Courtesy of the Gutsy Gourmet See the related link:INGREDIENTS: Yield: 2 servings 9 ounces farfalle or bow tie pasta 4 tablespoons olive oil 2 cloves garlic, chopped Pitted gaeta olives or Kalamata olives 1/4 cup capers 1/4 cup sun dried tomatoes or a can of tomato sauce 1 cup cooked artichoke hearts or bottoms salt, pepper and oregano to taste 1 tablespoon chopped parsley 4 ounces chicken broth Fresh basil leaves for garnishPREPARATION: Boil water for pasta. Cook pasta for 8 minutes until al dente while making the sauce. The sauce for this recipe is to be cooked quickly over a high flame. First, put olive oil in a pan and brown the garlic. After the garlic has browned (don't burn), add olives, capers, artichokes, tomatoes, salt, pepper, oregano, parsley and chicken broth. Stir farfalle while sauce simmers. Once farfalle has cooked, drain, return to the pot and stir in some sauce. Put farfalle on a plate and top with the rest of the sauce. Garnish with fresh basil.