You can steam fresh pasta (just made, in dough form) or cooked pasta to reheat it. But trying to steam dry, hard pasta will leave you with a lumpy, gluey mass. We do this all the time, but on a commercial basis. We have a couple of large, industrial (restaurant) size steamers that accept "shipout" pans. We put as much pasta as needed into a pan, add water to just cover, steam it for seven minutes, stir the noodles, steam it for another seven minutes, remove it, add a drizzle of oil (typically EVOO) and strain off the water thru a colander. Perfectly al dente!
Pasta is pasta, whether it is cooked or not. They should be the same. The only difference would be if you added something (butter, oil, sauce, ect.) to the cooked pasta.
About 7 ounces of cooked pasta.
A dry to cooked pasta calculator helps you figure out the amount of dry pasta needed to make a specific quantity of cooked pasta for your recipe. Simply enter the desired cooked pasta amount and the calculator will tell you how much dry pasta to use.
What that means is 3 cups of pasta measured after you have boiled it. It does NOT mean to measure it out THEN cook it.
To efficiently drain pasta using a pot with a colander, simply lift the colander out of the pot after the pasta is cooked and allow the water to drain out. Be careful of the hot steam and use oven mitts to protect your hands.
Depends WHICH pasta. -Pasta has many different weight/volume ratios.
Pasta is cooked and served with a (usually) tomato based sauce with added herbs.
Pasta could be cooked on a hob
"Cooked al dente" means that the pasta is cooked to be firm to the bite, with a slight resistance when chewed.
This is a translation of al dente pasta, or pasta that is cooked until firm.
100g of dried pasta makes about 240g of cooked pasta. So roughly 40g
The shelf life of cooked pasta is typically around 3-5 days when stored in the refrigerator.