Dry pasta roughly doubles to two-and-a-half times its weight as it absorbs water.
How to use the Dry to Cooked Pasta Converter
- Dry pasta
- Dry portion per person
- Cooked : dry ratio
Results update as you type, and every field accepts the units shown in its menu.
How it works
Multiply the dry weight by the absorption ratio; divide dry weight by portion size for servings.
Inputs explained
| Field | What to enter |
|---|---|
| Dry pasta | Units: g, mg, kg, oz, lb |
| Dry portion per person | Units: g, mg, kg, oz, lb |
| Cooked : dry ratio | A number |
What each result means
- Cooked pasta = [Dry pasta]×[Cooked : dry ratio]
- Servings = [Dry pasta]÷[Dry portion per person]
- Cooking water (≈1 L per 100 g) = [Dry pasta]×10
Example values
How the main result changes when Dry pasta changes and everything else stays at the example values above:
| Dry pasta (g) | Cooked pasta (g) |
|---|---|
| 250 | 563 |
| 375 | 844 |
| 500 | 1,125 |
| 625 | 1,406 |
| 750 | 1,688 |
| 1,000 | 2,250 |
Formula
Cooked weight ≈ dry weight × 2.25Worked example
Inputs — Dry pasta: 500 g; Dry portion per person: 85 g; Cooked : dry ratio: 2.25.
Results — Cooked pasta = 1,125 g; Servings = 5.9; Cooking water (≈1 L per 100 g) = 5 L.
Frequently asked questions
How much water should I boil?
About 1 litre per 100 g of pasta, with 7–10 g of salt per litre.
Does fresh pasta expand?
Much less; fresh pasta gains only about 20–30%.
What formula does the Dry to Cooked Pasta Converter use?
Cooked weight ≈ dry weight × 2.25.