It doesn't work well that way. Get a large pot, half fill with hot water, then let it come to a boil . Now put your pasta in, cook for required time, then drain water off the pasta.
4 oz
They are all different, but roughly double in weight after cooking
Semolina (durum wheat) flour and water. Pasta all'uovo also contains eggs. Pasta may be secca (dried) or fresca (fresh). Fresh pasta cooks much more quickly than dried.
Dried pasta has a better shelf live. Fresh pasta will cook much faster. Fresh pasta has to be refrigerated while dried pasta can be kept on the shelf.
Dried pasta has a better shelf live. Fresh pasta will cook much faster. Fresh pasta has to be refrigerated while dried pasta can be kept on the shelf. Fresh pasta is typically made in smaller batches and can be created with more variety.
Nmae the pasta, all are different density.
2 cups is enough depending what type of bolw. Small=1 cup medium=1 and a half Big=2 cups.
My smartest friend Korey Colyar knows the answer to this question. NO! You do not need to precook fresh pasta for a pasta bake. Fresh pasta is interchageable with normal dried pasta in recipes. You might want to check it before the time is up though since fresh pasta cooks much quicker than dried pasta. Boiling dried pasta takes 8-10 minutes, fresh pasta cooks in 2-3 minutes. later...K
100g of dried pasta makes about 240g of cooked pasta. So roughly 40g
Fresh pasta is more tender, cooks much more quickly, and has better flavor.
6 ounces of dried penne is about 3/4 of a cup.
1 pound of elbow pasta (dry) = 4 cups 1 pound of spaghetti (2 inch pieces, dry) = 4.75 (4-3/4) cups Taken from: http://muextension.missouri.edu/explore/miscpubs/mp0563_01.htm
It will be approximately 2 cups after cooking.