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Pasta recipe calculation

myrealname
myrealname Posts: 90 Member
edited November 2024 in Food and Nutrition
I have just followed a recipe for a pasta casserole. I have weighed everything together and then divided the total weight by the number of servings to get how much each serving should weigh. My question is, when I put the ingredients in the recipe builder, should I be putting in the pasta amount dry or cooked? The recipe called for 6oz of dried rotini so is that the amount I should put in the builder?

I appreciate anyone's help, it makes a big difference to the overall calories in the serving.

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