Pasta

Well, honey, 1 pound of dry pasta will typically yield about 2 pounds of cooked pasta. So, after all that boiling and expanding, you're looking at approximately 2 pounds of delicious, carb-filled goodness ready to be devoured. Just remember, pasta has a way of magically multiplying when you cook it, so don't be surprised if you end up with more than you bargained for!

If you are looking for good old fashioned 'Franco American Spaghetti, with no meat, it doesn't exist anymore. There is only one type of Franco American Spaghetti and it is with MEAT BALLS, and you will be hard pressed to find even that now.

The Campbells Soup company took over 'Franco American' back in 2004.

As far as I am concerned the quality has gone down dramatically. It's now just a can of mushed up noodles with a grainy type sauce.! Yuck! I just contacted Campbells and complained about the meatless canned spaghetti and the poor quality of it.

I am 56 years old, and this has been my 'comfort food' for my entire life! I am so disappointed it has changed. Time marches on, so I guess another old favorite goes into the annals of time!!

Good luck finding the meat ball spahetti, if that's what you are looking for!

if you are eating the spaghetti then you are a consumer

Yes, it is halal on condition that not including any ingredient that is haram (not allowed) and to be not including alcohols. Refer to the related question below for more information on what is forbidden, per Islam religion, to eat or drink.

One pound of dry pasta equals 2.5 pounds of cooked pasta.

Whole wheat pasta primarily contains carbohydrates in the form of starch (a polymer of glucose molecules). It also contains some protein, fiber, and small amounts of fat. Other macromolecules found in whole wheat pasta include some vitamins and minerals, albeit in smaller quantities.

Pasta Salad is heterogeneous because the mixture is not fluid throughout.

Yes, pasta will cook faster in boiling water compared to cold water. Starting the cooking process with boiling water allows the pasta to cook more evenly and quickly, resulting in better texture and flavor.

No, all pasta is different and spaghetti is the only one that can fill a cup to 8 ounces. Others such as rigate and rotini are only 4-5 ounces in a cup.

For a main course serving of pasta, you'll need about 1/2 pound of pasta per person. Therefore, for 70 people, you'll need approximately 35 pounds of pasta.

There are generally 8 ounces of cavatappi pasta noodles in a cup when measured by volume. Different pasta shapes can vary slightly in their volume-to-weight ratios, so it's best to weigh the pasta for precise measurements.

The macromolecules found in pasta are mostly starch, but there are small amounts of proteins and lipids as well.

Pasta is all different -You MUST be specific - macaroni, rotini, spaghetti, gemelli are ALL different weight/volume.

16 oz. dry rotini pasta should equal roughly 8 cups of cooked pasta (1 cup cooked pasta = 2 oz. dry pasta)

when the water is boiling it will help it from sticking this is what i do and at the end when your donr cooking it because it taste good with salt and pepper. but if you dont want it to stick then the first thing

I don't know! I was just thinking of making a huge bowl!

How can it be? - 8 oz is half a pound.

The salt is the solute, and the water is the solvent

100 grams of angel hair pasta is approximately 3.5 ounces.

Spaghetti will cook faster in salt water compared to plain water because the salt increases the boiling point of the water, allowing it to reach a higher temperature more quickly. This results in faster cooking times for the pasta.

Honey typically takes the longest to spoil out of the three options you listed (cashew, pasta, honey). Honey has a very long shelf life due to its low water content and natural acidity, making it resistant to spoilage. On the other hand, cashews and pasta have a higher moisture content and are more prone to spoilage compared to honey.

Fusilli are a variety of pasta that are formed into the shape of a corkscrew. The word fusilli presumably comes from fuso ("spindle"), as traditionally it is "spun" by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape.

What kind of pasta? Pasta comes ib a lot of different shapes, and if you compare one-pound boxes of dry pasta at the supermarket, you'll see that the sizes varies a lot.

Big shells have a lot of air in them. Spaghetti or spaghettini are almost pure pasta, with no air. Of course, when you cook it, it swells up and gets limp, and you can't pack it as tightly as a bundle of dried spaghetti.

Pasta is made from wheat flour, especially semolina (durum hard wheat flour.) This is an annual wheat grown on the great plains. Annual wheats have a lot of gluten in them, and they are also used for bread flour. In the great lakes area, soft wheat is planted in August, dies down in the winter, and comes up for the second year in the spring, being ready for harvest about June. The flour from biannual wheat has little gluten in it, so it's a great flour for cakes and cookies that you don't want to get "tough".

Noodles are made from eggs and flour, and are NOT pasta. Pasta is made by wetting semolina, forming it into the shape you want, and letting it dry. If you make spirals, that's 21 pounds per cubic foot. Spaghetti runs about 49 pounds per cubic feet.

There are 453.592 grams per pound. There are 1915.01 tbsp per cubic feet. You'd multiply the 21-39 number by 453.592/1915.01 which is 0.23686142631. All those digits to the right don't matter, Only the two digits to the leftmost mean anything.

Multiplying by 21, you get 4.97-something, which is 5.0 grams per tablespoon to two significant figures. Multiplying by 49, you get 11.60-something, which is 12, to two significant figures.

If its cooked pasta, it will depend on how much salt was in the water, if you cooked it in broth instead of water, how long it continued to sit in the water after hitting the al dente stage. But it will lighter cooked than dry. Toss some short dry spaghetti in with cooking spaghetti, and it quickly finds its way to the bottom.

If this is homework for your science class, tell your teacher than you cooked some spaghetti and tried to measure out a tablespoon full, but it was so limp

that it just slithered out and onto the floor, so the answer is that there is NO grams of pasta in a tablespoon, because a tablespoon isn't able to hold it.

Pasta typically has a mild, starchy aroma that becomes more pronounced when cooking. The smell can vary depending on the type of pasta and cooking method used, but it tends to be a combination of doughy and nutty notes.