tag:blogger.com,1999:blog-6849061593611132360.post736456879369442868..comments2024-01-20T08:08:41.424-06:00Comments on Forsythkid: Weight differences between cooked and dry pasta?Dan Owenhttp://www.blogger.com/profile/12081408469671043080noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6849061593611132360.post-7254703097958805382019-06-29T20:48:12.543-05:002019-06-29T20:48:12.543-05:00I'm surprised that the ratio for shells is so ...I'm surprised that the ratio for shells is so high. A result I found online for fusilli was 2.1:1. My own testing with elbow macaroni yielded 2.35:1.<br /><br />Clearly, shape and other factors matter. For pastas with unknown ratios, I have been using 2.5:1 to calculate mass for nutritional data if I failed to weigh the dry pasta (happens a lot) in order to slightly overestimate the caloric value. Your value shows that I may have been underestimating!<br /><br /> https://www.dropbox.com/s/ebwrzt1dwqtqob1/Mass_volume_of_water_absorbed_by_elbow_macaroni_during_cooking_20190521.pdf?dl=0Jeffrey D. Brownhttps://www.blogger.com/profile/01824213021131018236noreply@blogger.com