Fresh pasta doesn't swell much at all. In fact if you are cooking a homemade pasta recipe made from scratch you should only cook it about 1-3 minutes. The best way to tell if it's done is when it begins to float to the top of the boiling water.
maybe half a pot
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
there are 1g of sugar
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.
Generally about 200 calories per serving, which is pretty much the same as with cooked pasta.
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.
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
Pasta about doubles in size once cooked, so if you need 2c I suggest boiling a little over 1c of pasta.
One pound of dry pasta equals 2.5 pounds of cooked pasta.
Check the recipe procedure to see when the pasta is added to the ingredients. Is it added to existing liquid? If not, then it generally would mean to add already cooked pasta.
Fresh chicken is much juicier than frozen chicken.