Uncooked Pasta to Cooked Pasta

2

Replies

  • lauren3101
    lauren3101 Posts: 1,853 Member
    To be honest, I cook mine and my partners in seperate pans. He has more than me as he's a man and needs more calories, so I'd much rather weigh mine out and be sure of the calories than estimate when serving. Pasta is pretty high in cals.
  • Illona88
    Illona88 Posts: 903 Member
    My family loves pasta, so we eat it probably 3 to 4 days a week. I think the key is making your own. After I tried it, I was shocked at how easy it is. You can make it healthier than you can buy it. 3/4 cup of whole wheat flower, 3/4 cup of white flower, 2 eggs, 1 tbls extra virgin olive oil, 1 teaspoon of salt = 4 servings @ 180 cal. per. Then make your own sauce (ours comes in at 50 cal per serving). End results is a good size serving of homemade pasta at 230 cal. The pasta machine is all you need to get started.

    You don't even need a pasta machine. A rolling pin and a knife work just as well, just takes about 2 minutes longer.
  • Illona88
    Illona88 Posts: 903 Member
    0.4 cup uncooked pasta = 1 cup cooked pasta (1 serving)
  • phenix61
    phenix61 Posts: 1
    That is a really difficult situation to cook for.
  • joseph9
    joseph9 Posts: 328 Member
    Bump. (I'm going to assume 2 oz dry pasta = 3/4 cup cooked as a general rule, but it's probably worth testing for different kinds of pasta).
  • Fittreelol
    Fittreelol Posts: 2,535 Member
    My family loves pasta, so we eat it probably 3 to 4 days a week. I think the key is making your own. After I tried it, I was shocked at how easy it is. You can make it healthier than you can buy it. 3/4 cup of whole wheat flower, 3/4 cup of white flower, 2 eggs, 1 tbls extra virgin olive oil, 1 teaspoon of salt = 4 servings @ 180 cal. per. Then make your own sauce (ours comes in at 50 cal per serving). End results is a good size serving of homemade pasta at 230 cal. The pasta machine is all you need to get started.

    You don't even need a pasta machine. A rolling pin and a knife work just as well, just takes about 2 minutes longer.

    I use a pizza cutter! For 1 minute longer :wink:
  • RobinV_Seattle
    RobinV_Seattle Posts: 191 Member

    For whole wheat pasta the label on the box says 85 grams is 1 serving. Does anyone happen to know how much it weighs when it is cooked?

    It's hard to say as it depends on how much water the pasta absorbs. Do you make an equal serving size for your BF? If so, you could divvy the pasta afterwards. I used to do that with my ex, except I made him double portions and just seperated out a third for myself afters. I used a scale to get accurate measurements.
  • RobinV_Seattle
    RobinV_Seattle Posts: 191 Member
    I've gotta put my two cents in... why in the world are these measured dry, anyway? Who the heck eats dry pasta?! Makes it very hard for a family like mine where there's 4 of us... 1 adult counting calories, 1 adult who loves to eat, eat, eat, 1 child who's a juvenile diabetic so we're counting carbs, and 1 child who just eats whatever.... Ugh. :grumble:

    Because the cooked weight will fluctuate depending on how long you cook it - al dente pasta will weigh less then "well-done" pasta because it's absorbed less water, but actually be higher in calories vs. the same weight of the "well-done" pasta.

    I want spaghetti for dinner now, lol
  • rockerbabyy
    rockerbabyy Posts: 2,258 Member
    If you make two dry-weighed out servings, just weigh the end product, divide by two and serve each serving. It doesn't matter if 85g becomes 170, 165 or 190 after its cooked. If the final weight of the two cooked portions equals 340g, then portion 170g into each bowl, if it equals 324, then you'd put 162 in each bowl.

    And if you make, say, two servings for the significant other, then divide the final weight by thirds, take one-third for yourself and the rest goes to him. You'll rarely get the exact same weight measurement of a cooked product since it all depends on just how much water I happened to absorb during that cooking time. Go two minutes longer one night and it'll be heavier than when it cooked less because it will have absorbed more water. But if you know how many servings it was initially, just divide whatever the final weight is by that and you're golden.

    I do this all the time for my hubby and I. As long as I weigh everything equally when I'm prepping the recipe I know to just take the grand total and divide it at the end.

    this
  • ashleyoh33
    ashleyoh33 Posts: 85 Member
    So glad I found this!! I alway make a whole box of spaghetti noodles when I make it and its not exactly easy to measure! I am definitely not going to cook mine separately because doing the dishes sucks! It's hard to just divide the portions when I don't measure how much other people eat...I can't just fraction it out evenly. I'm gonna measure my 5 oz of cooked spaghetti and log it as 2 and hope for the best! :)
  • pattigmcb
    pattigmcb Posts: 1
    If I remember to weigh the pasta after it is cooked and before I add anything else to it, I add the difference in water to my recipe that I am calculating the calories for. Then when I weigh my portion, I am actually getting all that I am allotted.
  • maryluck3
    maryluck3 Posts: 2 Member
    Here is the link to the Barilla website that is very thorough with dry to cooked conversions (cup-per-two-ounce serving, and cups-per-package). Very generally, a 2-ounce serving is about 1 cup cooked. It does vary with the pasta type.

    http://www.barilla.com/faq?p=measuring
  • sweetnlow30
    sweetnlow30 Posts: 497 Member
    I have weighed out 85g dry then weighed the pasta again when cooked,, several times now to be sure. My final result is always about 210g for al dente, slightly firm pasta. I hope that helps ;)
  • littlerjh
    littlerjh Posts: 11 Member
    bump
  • Karonna12
    Karonna12 Posts: 1
    Barilla website has a great guide online. It basically says 2oz. dry is a normal portion size which equals 1 cup cooked. Depends on the shape of pasta but they have a chart that list it.
  • justinbarrow
    justinbarrow Posts: 2
    Pasta is new to me and we do 150g for the two of us which is 75g each. I find the pasta expands and I get full from it quick.
  • sherrymaths
    sherrymaths Posts: 1
    thanks:smile:
  • Francl27
    Francl27 Posts: 26,371 Member
    Barilla website has a great guide online. It basically says 2oz. dry is a normal portion size which equals 1 cup cooked. Depends on the shape of pasta but they have a chart that list it.

    It's what I do because I don't want to bother weighing everything three times... but I cook for 4.

    For 2 I'd probably just weigh 4oz, cook them, then split everything in two or something.
  • jlgreen23
    jlgreen23 Posts: 1
    Oh my god you are me!! One adult counting calories, one adult who loves to eat, one teenager who is a bottomless pit and one type 1 diabetic (aged 10) who needs to could carbs
  • DebNG
    DebNG Posts: 2
    Thank you--I appreciate your scientific approach (really!). :happy:
  • battybecks
    battybecks Posts: 147 Member
    Just come across this trying to google it! To all the people who said: 'Why bother, just use the dry weight because water has no calories' - the confusion arises because some packets only list the calories for the pasta once it's cooked. So the Sainsbury's Linguine I have in front of me says 'Typical values per 100g (cooked as per instructions)'. There's no calorie info for the dry weight. Very annoying!

    I'm going to aim for 200g cooked, probably about 85g dry, and weigh it after boiling, before sauce. Kitchen mayhem, but there we go. Wish I'd bought a pasta packet with dry weight calories on!
  • ArtsyBunny
    ArtsyBunny Posts: 41 Member
    Well as far as grams go, I know 100 grams of cooked rotini equals about 157 calories. ( I cook mine at the longest setting on the box).
    I took the calories of the whole box of pasta and then just divided by the weight of all the pasta when it was done cooking and came up with that. It ended up being over double the size! :0

    Edit: whoa talk about necro-posting!
  • skippygirlsmom
    skippygirlsmom Posts: 4,433 Member
    bump to keep
  • luca15306
    luca15306 Posts: 111 Member
    bump for future reference, this is a constant worry in my diary!
  • Happymelz
    Happymelz Posts: 536 Member
    bump
  • Tiff721
    Tiff721 Posts: 1 Member
    Great answer and easy for me to do while cooking with my family - - I don't have a scale yet - - so this I can do!:flowerforyou:
  • KaneV1
    KaneV1 Posts: 1
    Cooked pasta = 2.5 x Dry Pasta Weight
  • bruverjohn
    bruverjohn Posts: 1 Member
    i know on average that dry pasta at 75gr is 97 calories if that helps
  • BetesBitch
    BetesBitch Posts: 234 Member
    The calories are for dry weight. The water adds nothing to the count. The good news is that if you are weighing it cooked, you are saving yourself a ton of calories :O)

    I believe this to be correct also. The pasta only doubles in size because it has absorbed water, and water is negligible in calories.
    The only way to add more calories would be to add salt or herbs to the water you're cooking with. I never do, so I just measure the pasta dry.

    I agree! Because I have been getting low blood sugars due to T1 diabetes each time I eat pasta and only weigh out 85g of COOKED pasta! This explains my lows!!!
  • HeidiCooksSupper
    HeidiCooksSupper Posts: 3,839 Member
    You don't even need a pasta machine. Just shape the pasta by hand. Here are some pictures I took for how to shape pasta without a machine. I like to sit in front of the TV and mindlessly "thumb" orecchietti for the freezer. Throwing a bunch of raw spinach in the food-processor pasta dough is a great way to hide a veggie.

    http://www.justapinch.com/recipes/main-course/italian/fresh-pasta-in-the-food-processor.html
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