On average two ounces of uncooked penne pasta are in one cup of cooked pasta. If watching serving portions one can also use a food scale for exact weights.

Pasta is dried for storage. It is dried out and that prevents it from going bad. As long as it stays dry, it can last for a very long time, even years.

Referring to the Spaghetti sauce alone, a 26 ounce can of Hunts spaghetti sauce at a Food Town Store in Texas, USA, was on sale on February 27, 2009 for 99 cents. The regular price was about $1.99. You can purchase spaghetti sauce at any grocery store in Texas for between $0.99 and $5 (for the gourmet expensive kind).

There are 16 ounces in a lb of dry pasta same with anything

There is no reason to store dried pasta in the refrigerator. Dried pasta can be kept for about two years if it's stored in an airtight container in a cool, dark place. However, pasta much older than that may still be quite edible, especially if it's been properly cared for.

While refrigerators are both dark and cool, they are not an exactly energy-efficient location to store a product that is very shelf-stable outside of refrigeration.

Depends WHICH pasta. -Pasta has many different weight/volume ratios.

According to the USDA food database, 2oz of dry enriched spaghetti contains 70 mg of glucose
and 60 mg fructose(both are monosaccharides).

answer: Spaghetti,macaroni and ravioli are all types of spaghetti

It depends on the size and type of pasta. Orzo and angel hair need about 6 minutes or a little more. Thicker pastas need 10 - 12 minutes, or longer. Take out a piece to taste it and test the doneness.

Alfredo sauce is typically not a healthful choice. It is generally made from white flour, butter, and cream: high fat, high saturated fat, high calories, high on the glycemic index. Chicken is typically a healthful choice, but much depends on the method of preparation. Grilling, steaming, stir-drying, braising, baking, boiling, and microwaving are examples of healthful preparations. Deep-frying is an example of a less healthful cooking method. White meat contains less fat than dark meat. Not eating the chicken skin, which contains high fat and high saturated fat, is a healthful choice. Cooking chicken with the skin on is typically recommended for improved flavour; however, the skin can always be removed before serving.

no. because then you may have ill or stomach infection and may affect your digestion.

Because spaghetti is a very starchy food, it is easiest to get it off a pan (even after it has burned) by filling the pan with hot water and soaking it for several hours. The water will soften up most of the spaghetti. Once it has softened up, scrape out as much as possible with a metal scraper or spatula (or if it has a non-stick coating, a scraper rated to scrape without damaging the finish). After scraping you should probably soak it again and repeat the scraping at least once more. After the final scraping, you can use something like steel wool or a metal mesh to scrub it the rest of the way clean. If it is non-stick, use a plastic scrubber for this purpose. When you are done, just wash with detergent as you normally would.

Note that if you are working with an iron skillet out on a camping trip, you can substitute sand for the metal scrubber.

The English to Italian translation for spaghetti is "gli spaghetti". Spaghetti is of Italian origin, and is the plural form of the Italian word "spaghetto".

After the noodles are cut they are draped over a rod and hang to dry. Hanging is what keeps them straight.

A minimum of 20 pounds. A LOT!! make sure you have at least 30 pot fulls A LOT!! make sure you have at least 30 pot fulls

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.

Traditional spaghetti contains wheat, and therefore contains gluten. However, there are gluten-free spaghetti products available.

It is pasta that looks like a radiator grill, thus the name "radiatori". This is according to the April 2008 issue of "Saveur" (which has a sidebar article on various pastas).

taste's delicious.

Pasta!! Baked ziti is a combination of cheese and noodles with other stuff added optionally. Its delicious. Made a whole pan of it the other night.

A serving size of spaghetti is considered to be 1/4 to 1/2 cup. Since you can not measure spaghetti in a measuring cup let's switch to ounces. 1/4 of a cup of dry spaghetti is 2 ounces, once cooked it measures about 4.5 ounces. So to get enough cooked spaghetti for 1 serving per person, for 20 people you need 20 about 20 ounces of dry spaghetti, or 1.25 lbs. 1.25 lbs of dry spaghetti will cook into approximately 2.8 lbs of cooked spaghetti, which is 45 ounces. 45 ounces which is roughly 5.6 cups, and 5.6 cups divided into 1/4th cup servings of cooked spaghetti gives you about 22 servings. If you feel people are going to want more than 1 serving then cook up another half pound of spaghetti to be safe.

Chefs in restraunts that serve pasta because chefs cook food.