It would become heavier as it soaked up water, while it cooked.
They are all different, but roughly double in weight after cooking
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.
100g of dried pasta makes about 240g of cooked pasta. So roughly 40g
Dry pasta
Uncooked pasta.
Almost any dry pasta gets approximately twice the weight after cooking.
Most commercial operations use dried pasta for most recipes. Dried pasts,which contains just flour and water, has a sturdier texture better suited to many sauces, especially those with vegetables or other large chunks.
Dried and fresh, which looks dried but has considerably more moisture in it, and needs about half the cooking time.
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.
When actually cooking the pasta, the important decision determines when to stop cooking. Pasta can be quite chewy or just barely resistant to the bite.
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
All pasta has different weight/volume ratios. Please SPECIFY WHICH pasta in an a question like this.