Pasta

You need approximately 150 grams of cooked (i.e finished) pasta salad per person, depending upon what else they will be eating. (If they're not eating anything else, probably closer to 175-250 grams of finished pasta salad per person). Dried pasta tends to weigh 2.5-3 times it's initial weight when it's cooked. This means that you need around 23-30 kg of uncooked pasta total, depending on how much of the pasta salad will be veg and sauce, how hungry you're expecting people to be, how much other food they're being fed etc... Good luck.

From the wheat used to make it.

There are other ways, such as microwaving (which isn't so good, and reduces your control over the cooking process), but the way to achieve perfect pasta is to bring approximately a litre of water to 100g (a quart to 4 oz) of pasta to the boil. When it reaches a fast boil, add about a teaspoon of salt per litre, add the pasta and cover the pot until it returns to the boil. Use long tongs to stir it. Remove the lid as soon as the pasta boils again. You can use packet instructions as a guide, but only as a guide; the way to be sure when your pasta is ready is to keep tasting it. Once the pasta is perfect, turn off the heat, throw in a cup of cold water, and tip the lot into a colander in the sink. At this stage you can use the tongs to stir in a little olive oil. I don't believe it's worth taking the trouble to cook less than half a kilo (1 lb) at a time. Since most dried pasta comes in half-kilo packages, this is convenient. If you won't use it all you can (I hope no Italians are reading this!) rinse what's left in cold water, let it drain and put it into a freezer bag. It'll keep in the fridge for a few days and is easily reheated in the microwave or a pan. I've served pasta reheated in this way to Italians and they don't know the difference. The important thing is to remember it goes on cooking in the colander, so it must be just under al dente when you remove it from the heat. The other important thing is to remember you've a big pot of rapidly boiling water in your kitchen and you mustn't wander off to do other things, especially if you have children or pets around.

Fresh homemade pasta cooks the fastest as it does not need to be re-hydrated as part of the cooking process.

As for dry pasta, the thinner and lighter the pasta the faster it will cook. Typically a thin egg noodle or a thin spaghetti will cook faster than a thick tube shape.

Also whole wheat flour pastas tend to take longer than traditional flour. Traditional flour is already broken down in processing, the whole grain in whole wheat takes longer to be penetrated by the water.

There are many different kinds of pasta made from many different ingredients, but it's pretty simple to figure out that the thinner the pasta, the faster the water will penetrate and soak through to cook it.

If it's bought and unopened in a can or a jar, then no. If it has been opened then yes you have to refrigerate it. If it's in an opened can, transfer the contents to another container and refrigerate. If it's homemade sauce, yes you have to refrigerate. If you want to keep it longer than several days, freeze it.

there's a bunch of colors... as in, there's a reddish colored spin wheel flavored like beets. and green for other veggies. stir it up with Alfredo and your set for a tasty and healthy dinner with the family!

Farfalle are a type of pasta. Commonly known as "bow-tie pasta", the name is derived from the Italian word farfalla (butterfly). The "e" at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies".

75 g per person if you are not that hungry and in case you have a starter and dessert.

100 g per person if you don't have a starter or dessert and are hungry.

It is a balanced meal to begin with. Starch from the spaghetti ,protein meat or bean sauce , vegetable from the sauce. I would just add a green salad, you can never have enough vegetables.

I would agree you almost have everything.

A play on the term "copy pasta", which refers to threads that are copied and pasted onto imageboards. "creepy pasta" is "copy pasta" that deals with the supernatural (ghosts, spirits, etc)

note: it's not pronounced 'PAA sta' like what you eat, it's pronounced 'PAY sta' like paste

The question to answer is "Has a new substance been created?" Most cdertainly heating does change the cheese, milk and eggs used in most mac and cheese recipes. So the answer is, yes, cooking mac and cheese is a chemical change.

Pasta and noodles of other types did not originate from Italy it came from China first. They have been making pasta there from at least 3000 b.c. However spaghetti in its current form (long thin noodles made from semolina flour) was first made in Italy.

Family Feud Answers:

Spaghetti

Linguini

Ravioli

Rotini

Tortellini

Macaroni

Pasta doesn't normally have sugar in it. It is flour and oil with a bit of salt. Sugar could be added in some special situations. Some have a touch of herbs added. If a bit of peanut butter is added, it makes a great dessert when served with chocolate sauce.

You haven't said if that is just pasta, or including sauce. I would say 2 people if pasta and sauce.

Raw peeled potato will draw sweetness from the sauce

Although pasta is not a bread, it is a grain product. It is also a starch and a carbohydrate.

is a Japanese noodle dish that originated in China. It tends to be served in a meat-based broth, and uses toppings such as sliced pork (チャーシュー, chāshū?), dried seaweed (海苔, nori?), kamaboko, green onions, and even corn. Almost every locality or prefecture in Japan has its own variation of ramen, from the tonkotsu ramen of Kyūshū to the misoramen of Hokkaidō. I eat it with creole seasoning. Lol Spicy! JAPAN ROX!!!!!! so does ramen!

A cup and an ounce measure different things. A cup is a measure of volume, while an ounce is a measure of weight.

Generally speaking, dry spaghetti (or most any dry pasta) will double in size when you cook it. I'd estimate that if you cook 2 ounces of dry spaghetti, you will get roughly one cup cooked spaghetti.

The Etruscans, it can never be known as to who was the first person.

Spaghetti

Linguine

Bucatini

CACCAVELLE

Farfalle

capellini

calamaretti

CANDELE

CAVATAPPI

fettuccine

Fusilli

yes add a couple of ring dings and it is perfert to eat

I found this on a "How Much Are You Eating" website. It says that apporximately 1/2 cup of spaghetti sauce is equal to one serving. Although, it's just ONE website so far that said that, so there's a chance it could be incorrect. But it's the only website I could find that could tell me.