How Much Dry Pasta Do I Need???

Barriehie said:
So, once again I made the GG's Mac-N-Cheese and ended up with leftover pasta, like a lot...

I took out one of my delivery cartons and found that 1/3 cup of cooked pasta fills up one of the side holders. I counted those, they're elbows, and that was 50 pieces and they weighed 46 grams. We'll call it 45 for now.

I then counted out 50 pieces of dry elbows and they weighed 15 grams.

To sum it up:
Dried elbows absorb 3x their weight in water. A serving is 56 grams, cooked. So, a cooked serving of elbow pasta would require 18 grams of dry elbows and take up (rounding up slightly) 0.4 cups of volume.

No more ziplock bags of leftover pasta! 🤠
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Sorry for preaching to the choir! It was an announcement not a question! 👍
 
karadekoolaid said:
Very common in the USA. All sorts of stuff on the menu, and mac&cheese as a side.
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Sometimes, for me, I'll make it as an entree but then it's more substantial than Mac&cheese. I'll add onions, tomatoes, ham or chicken, bread crumbs toasted on top and it's a baked dish rather than a melted cheese and mix dish.

Edit: For it to come out correctly it's got to be baked in a round container.
 
JAS_OH1 said:
Why?
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ZCook said:
Was going to ask the same question! Even edge browning, no corners?
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If you think about the symmetry of a round dish it promotes even cooking. There are no anomolous shapes to affect heat distribution. In a square dish the corners, they're really protrusions from round, will get overcooked/dry. That's a bit of Alton Brown/Good Eats info. 👍
 
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