How much weight does pasta gain when boiled?
In the diet my dietetician has prescribed me, I have amount of pasta allowed listed for dry (uncooked) pasta.
This is not a problem if I have the foresight to weigh the pasta before boiling, but it is a problem if I buy a dish with ready-made pasta or forget to weigh it before cooking (or just forget how much I had measured, and didn't write down).
Can you give me a rule of thumb / estimate, how much 75g of dry pasta weighs after it's boiled?
Not an exact duplicate but the answer contains the ratio which I seek, in the calculations to obtain the amount of water absorbed alone (minus pasta): **So 100g dry pasta turns into 100g*75/31 = 242g of cooked pasta**. My 75g would convert to 187g of cooked pasta.
The accepted answer to the question about a closely related matter: "how much water does pasta absorb", to obtain its result goes through a calculation involving direct answer to my question.
100g dry pasta turns into 100g*75/31 = 242g of cooked pasta.
The estimate below from the nutrition facts is 1.4x, which probably corresponds to typical American overcooked pasta - a surprisingly large difference from mine. I'm guessing you'll be somewhere between, maybe 1.25x.
Obviously getting the amount of pasta+water involves simply increasing these factors by 1, so al dente will weigh 2.25x the original, and 'typical American overcooked pasta' will be 2.4x the original weight.
For my allowance of 75g that gives me 180g of "overcooked" pasta or 170g of al dente.