How much dry pasta is 2 cups cooked?
For short pastas and egg noodles, like elbow macaroni, shells, spirals, wagon wheels, ziti, etc., 2 ounces uncooked is roughly equal to 1/2 cup dry and about 1 cup cooked (Larger, bulkier shapes such as bowties, penne rigate, rigatoni, and wide noodles may yield more, while smaller shapes such as Stars or Alphabets may
The standard method for cooking pasta, found in Italian cookbooks and on pasta packages, is to heat to a rolling boil 4 to 6 quarts of well-salted water per pound of pasta.
- The standard method for cooking pasta, found in Italian cookbooks and on pasta packages, is to heat to a rolling boil 4 to 6 quarts of well-salted water per pound of pasta.
- The conversion factor from gallons to quarts for both fluid and dry volume measurement is 4 (gallon is 4 times larger than quart). To find out how many quarts in gallons, simply multiply by 4 or use the converter. 1 Gallon = 4 Quarts [US, UK, fluid or dry]
- Follow These Steps
- Boil water in a large pot. To make sure pasta doesn't stick together, use at least 4 quarts of water for every pound of noodles.
- Salt the water with at least a tablespoon—more is fine. The salty water adds flavor to the pasta.
- Add pasta.
- Stir the pasta.
- Test the pasta by tasting it.
- Drain the pasta.
|Type of Pasta||Uncooked Amount||Cooked Amount|
|Elbow Macaroni||2 cups/8 oz.||4 cups|
|Fettuccine||8 oz.||3-1/4 cups|
|Linguine||8 oz.||4 cups|
|Medium Shell||3 cups/8 oz.||4 cups|Type of Pasta Uncooked Amount Cooked Amount Elbow Macaroni 2 cups/8 oz. 4 cups Fettuccine 8 oz. 3-1/4 cups Linguine 8 oz. 4 cups Medium Shell 3 cups/8 oz. 4 cups
- A 2-oz. serving of uncooked elbow macaroni comes to just shy of 1/2 cup. The same amount of dry penne measures in at a little more than 1/2 cup. Bottom line: Pasta generally doubles in size when it cooks, and a cup of cooked pasta is a good ballpark for a single serving size!
Ingredient Quantity Equivalent Cheese, Cheddar 1 pound 4 cups grated Cheese, Cheddar 4 ounces 1 cup grated Cheese, Cottage 1 pound 2 cups Cheese, Cream 1/2 pound 8 ounces
Cook pasta in an abundant quantity of water, which means more than you'd ever imagined. One and a half gallons of water is about right for 1 pound (500g) pasta. Add a good quantity of salt to the water, for without salt, the pasta will taste bland. I recommend 2 shy tablespoons coarse sea salt to 1 1/2 gallons water.
- Measure penne pasta using measuring cups or a food scale. If you are using measuring cups, a single 2 oz. (57 g) serving is 3/4 cup of dried pasta. Two servings = 1 1/2 cups; four servings = 3 cups; six servings = 4 1/2 cups; eight servings = 6 cups.
- Throw the pasta against the wall -- if it sticks, it's done. The only way to know if it's done is to taste it! It should be al dente, or firm to the bite. The more pasta cooks, the gummier it gets, so if it sticks to the wall it's probably overdone.
- To prevent cooked pasta from sticking, toss it with a bit of sauce right after draining it. If you aren't going to be eating the pasta for a while, run it under cold water to remove the starch and then reheat it in the sauce when you are ready to serve.
Updated: 4th December 2019