Silly question - whole grain pasta

SAbreu83
SAbreu83 Posts: 13
in Food and Nutrition
Do you weight pasta before or after cooking?

2 oz of 100% whole grain cooked pasta is basically 6 fusillis. :/

Replies

  • Mokey41
    Mokey41 Posts: 5,769 Member
    It usually specifies whether it's cooked or dry weight. I usually go with something in dry weight for more accuracy.
  • tommygirl15
    tommygirl15 Posts: 1,012 Member
    I'm pretty sure you weigh before cooking, the expansion in volume is just due to water during cooking. I could be wrong though!
  • SAbreu83
    SAbreu83 Posts: 13
    Thank you! That makes more sense...
  • FabMrFox
    FabMrFox Posts: 259 Member
    Just wanted to advise you that if you add salt or oil to your water(most people do I think) it is going to add a bit to the pasta stats
  • nickiog
    nickiog Posts: 187 Member
    dry weight.

    the longer you cook things like pasta, oatmeal, rice etc. the more water it will soak up and therefore the more it will weigh.
  • spersephone
    spersephone Posts: 148 Member
    It's more or less doubled by cooking, when you're cooking for several people, it's impractical to cook your own separately, so I guesstimate based on the fact that 100g dry is around 200g cooked (eg).

    I've realised now that my old way of thinking was sillier, I used to load up on the pasta and have less sauce, but the pasta has less of the nutrients I want than my homemade sauce. However, I do go out of my way to choose higher fibre pastas where I can. One of these days I want to start making my own (have done a few experiments) but not sure how to make it as healthy as possible without sacrificing flavour.

Categories