Here’s How Much Pasta You Should Make Per Person
courtesy of shutterstock / marekuliasz It might be difficult to calculate the amount of pasta to cook for a dish when the bag has been opened and just a portion of the spaghetti has been eaten up. Follow along as we break down how much pasta you should make per person, as well as some ideas on how to improve your pasta-making skills. (Are you looking for a delicious dish? Try one of these ridiculously simple pasta recipes.)
Make the Best Pasta with These Tips
- Save your pasta water: Pasta water may be used to thicken sauces such as spaghetti! Pour the sauce over the noodles before adding the remaining ingredients. Cooking spaghetti the proper technique is as follows: Holding the spaghetti in boiling water and gently lowering it into the water as it softens, pressing it around the edge of the pan, is a good technique. When the spaghetti is completely submerged in water, swirl it to separate the strands. Adding sugar to spaghetti and meatballs is a good idea: When added to spaghetti sauce, a sprinkle of sugar will help to balance out the acidity, resulting in a more balanced sauce. Combine your spaghetti with a sauce that complements it: Alfredo-style sauces are typically served with broader noodles (hello, fettuccine Alfredo), whereas thinner sauces are best served with thinner noodles such as angel hair. You must be familiar with the many sorts of pasta sauces in order to choose which one would work best for your pasta. Make a freezer bag out of your leftovers: Yes, it is possible to freeze already cooked pasta. Remember to freeze your pasta and sauce separately
- Else, your pasta will become soggy.
How Much Pasta is in a Portion?
Pasta is normally served in single serving sizes of roughly two ounces of dry pasta, which is equal to approximately one cup of cooked pasta. When dealing with smaller pasta forms such as bow tie and macaroni, it might be difficult to accurately measure out two ounces of dried pasta. That’s why we’ve put up this helpful chart for your convenience! By the way, here’s what “al dente” means in Italian.
How Much Pasta to Make Per Person
The chart below serves as a general guideline for dry, pre-made pasta. For a group of people, simply add up the dry amounts based on the number of people you’ll be serving.)
Type of Pasta
| Angel Hair | 2 oz | |
| Bow Tie | 1 cup/2 oz | |
| Egg Noodle | 1 cup/2 oz | |
| Elbow Macaroni | ½ cup/2 oz | |
| Fettuccine | 2 oz | |
| Linguine | 2 oz | |
| Medium Shell | ¾ cup/2 oz | |
| Rigatoni | ¾ cup/2 oz | |
| Rotini | ¾ cup/2 oz | |
| Spaghetti | 2 oz | |
| Thin Spaghetti | 2 oz | |
| Vermicelli | 2 oz | |
| Ziti | ¾ cup/2 oz |
Try these fork-twirling-good spaghetti dishes to see what I mean. Home Cooking at Its Finest
Favorite Baked Spaghetti
Take a look at these delicious spaghetti dishes that will have you spinning your fork around. Home Cooking at its Finest.
Broccoli Beef Lo Mein
My family like pasta, and I’m always seeking for new and interesting ways to serve it for them. This meal is superior than any Chinese restaurant dish I’ve ever had the pleasure of sampling. Joanne Crandall, of Burlington, Connecticut
Spaghetti Pork Chops
With a zesty sauce, the juicy chops are simmered to perfection before being served over spaghetti. This was one of my mother’s most popular dishes, and I grew up eating it. The following is an email sent to Ellen Gallavan from Midland, Michigan
Pesto Shrimp Pasta
The addition of a dash of red pepper gives this vibrant main dish some zip. Grenga, Gloria Jones, lives in Newnan, Georgia.
Ground Beef Spaghetti Skillet
I recall my grandmother preparing this skillet meal on a number of occasions; we always looked forward to Granny’s spaghetti! My husband and I now look forward to cooking this dish for evening. If you don’t have ground beef on hand, you may easily substitute ground turkey for the ground beef in this recipe. —Jill Thomas from Washington, Indiana.
My Best SpaghettiMeatballs
I remember going to the Old Spaghetti Factory with my family and eating a large plate of cheese-topped spaghetti, meatballs, and garlic bread. It was one of my best childhood memories. My family’s favorite handmade dish takes me back to those happy memories while also satisfying everyone’s hunger for wonderful Italian food. The writer, Erika Monroe-Williams, of Scottsdale, Arizona
Monterey Spaghetti
I’m a working mother of two small boys who also happens to be a teacher. Because our family has a highly active lifestyle, I prepare a lot of casseroles for them. The convenience of having a substantial side dish that the kids would eat is priceless. This delicious spaghetti casserole recipe, which is topped with cheese and French-fried onions, is a family favorite at our house. Margaret Hibler, Cameron (Missouri)
Spaghetti with Bacon
When we were children, this was usually the meal that we ordered for our birthday feasts.
The recipe was passed down to our mother by her grandma. Now it’s my turn to carry on our delicious heritage. Ruth Keogh of North St. Paul, Minnesota, sent in this message.
Stovetop Turkey Tetrazzini
This unique take on creamy tetrazzini was given to me by a very dear aunt. Our opinion is that it is even better the next day. Niceville, Florida resident Tasia Cox shares her thoughts on the subject.
Shrimp Puttanesca
To make a hearty seafood pasta dish, I combine these daring ingredients in a jiffy. • Lynda Balslev, from Sausalito, California
Grandma’s Cajun ChickenSpaghetti
I’m originally from Louisiana, where my grandmother taught me how to make spicy chicken spaghetti while speaking in Cajun French. —Brenda Melancon from McComb, Mississippi.
Florentine Spaghetti Bake
This substantial sausage dinner will appeal to a wide range of palates, including vegetarians. My daughter prepares it on a regular basis for her industrious family on their wheat ranch outside Helena, Montana. Lincoln, California resident Lorraine Martin shared her thoughts.
Spaghetti with Fresh Tomato Sauce
Every time my mother prepared homemade spaghetti sauce, the house would smell incredible, to the point that I would open the windows and torture the neighbors. It’s even better the next day, once the flavors have had time to properly merge together. The author, Vera Schulze, of Holbrook, New York
Spaghetti with Sausage and Peppers
Every time my mother prepared homemade spaghetti sauce, the house would smell incredible, to the point that I would open the windows to torture the neighbors. After a couple of days, the flavors have really come together and are delicious. The author, Vera Schulze, of Holbrook, New York, says
Creamy Chicken Fettuccine
The use of convenient canned soup and processed American cheese expedites the production of this creamy sauce, which is laden with delectable bits of chicken. —Melissa Cowser from Greenville, Texas.
Pizza Spaghetti
When I witnessed someone dipping a piece of pizza into a pasta sauce, I had the idea for this recipe. My wife and children, as well as my friends, are enthusiastic about it. “I’m from Las Vegas, Nevada,” Robert Smith says.
Rustic Summer Vegetable Pasta
When I witnessed someone dipping a slice of pizza into a pasta dish, it inspired me to create this recipe. Friends and family members have expressed interest in it. “I’m from Las Vegas, Nevada,” says Robert Smith.
North Carolina Shrimp Saute
In my home state, seafood is really popular. This dish has undergone various modifications, and it is now a true family favorite. • Teresa Hildreth, of Stoneville in North Carolina
Grecian PastaChicken Skillet
In my state, seafood is really popular. It took me several attempts to perfect this recipe, and it is now a true household favorite. – Teresa Hildreth of Stoneville, North Carolina.
Quick Carbonara
Cooking carbonara is a traditional dinnertime dish, but my time-saving variation is even more convenient. It’s packed with ham, bacon, olives, garlic, and Parmesan, so there’s no way it’ll be lacking in taste. Caroline Martin of Tallahassee, Florida, sent in this message:
Church Supper Spaghetti
Despite the fact that carbonara is a staple dinnertime dish, my version takes less time to prepare. It is packed with flavor thanks to the addition of ham, bacon, olives, garlic, and Parmesan. Caroline Martin of Tallahassee, Florida, contributed to this article.
Nana’s Italian Roulade
It was my great-aunt from Sicily who taught my mother how to roll up a steak and bake it in a jelly-roll fashion.
It’s one-of-a-kind and extremely treasured in our family. — Days Creek, Oregon resident Roseanne McDonald
Bruschetta-Topped ChickenSpaghetti
I’m constantly on the search for nutritious foods to provide to my family. If you find yourself with a yearning for Italian food, this wonderful 30-minute dinner will satisfy your appetite perfectly. — Susan Wholley of Fairfield, Connecticut, sent in this letter.
Stamp-of-Approval Spaghetti Sauce
My father has strong opinions, especially when it comes to eating. This recipe gained his very impossible-to-reach seal of endorsement. I have yet to hear anyone who has tried it express dissatisfaction with it! — Melissa Taylor of Higley, Arizona, is a writer.
Mozzarella Baked Spaghetti
This delicious and simple baked spaghetti dish comes together quickly and will be enjoyed by everyone at your table. Dinner is completed with the addition of a salad and breadsticks. Debbie Rabe of Mahtomedi, Minnesota sent this in.
Rosemary Shrimp with Spaghetti
The inspiration for this meal came to me on a hectic weekday when I was pushed for time. It’s now my go-to recipe if I want something quick and healthful to eat. Serve this with garlic bread so that you can scoop up every last morsel of deliciousness off your plate. • Candace Havely, from Sterling, Colorado
One-Pot Spaghetti Dinner
It’s a mamma mia moment! What’s the key to making this one-pot spaghetti so delicious? An easy one-pot cooking method combined with homemade jar sauce makes this family favorite meal both quick and tasty. Carol Benzel-Schmidt of Stanwood, Washington, contributed to this article.
Southwestern Spaghetti
This beautiful one-pan meal is flavored with moderate Mexican flavors thanks to the addition of chili powder and cumin. It’s a wonderful change of pace from the usual spaghetti meals, thanks to the addition of pieces of fresh zucchini. — Beth Coffee of Hartford City, Indiana, sent in this photo.
Slow-Cooker SpaghettiMeatballs
Despite the fact that I’ve been cooking for 50 years, this meal is still one that people request on a regular basis. It is my go-to recipe for meatballs, and it also makes fantastic meatball sandwiches. The sauce can be used with any variety of pasta. —Jane Whittaker from Pensacola, Florida.
Mushroom Turkey Tetrazzini
This creamy, comforting dish is a terrific way to make use of any leftover Thanksgiving turkey that may have accumulated. And it’s a fantastic crowd-pleaser for the whole family! — Linda Howe lives in the city of Lisle, Illinois.
Taco Spaghetti
If you have any leftover Thanksgiving turkey, this creamy, comforting dish is a great way to use it up. It’s also a big hit with the whole family! — A letter from Linda Howe of Lisle, Illinois, to the editor
Spinach-Beef Spaghetti Pie
When I serve this cheesy ground beef, tomato, and spinach pie, it is usually a success because of the angel hair pasta crust that it is made with. There are layers of pasta, cream cheese filling and spinach on top of each tidy piece of pie. Carol Hicks is credited with inventing the term “celebrity.” Located in the Florida city of Pensacola
Rich Baked Spaghetti
This cheesy ground beef, tomato, and spinach pie, which has an angel hair pasta crust, is usually a favorite when I give it to my family.
There are layers of spaghetti, cream cheese filling and spinach on top of each tidy slice of bread. Hicks is a fictional character created by Carol Hicks in the 1960s. Floridian city of Pensacola.
Hearty Garden Spaghetti
My husband and I were looking for a dinner that was agreeable to the palate but didn’t leave a lot of leftovers. My pasta with meat and fresh vegetables serves four people well and is quite satisfying. — Wanda Quist, a resident of Loveland, Colorado
Italian Spaghetti with ChickenRoasted Vegetables
To satisfy my yearning for homemade tomato sauce, I create a spicy pot to combine with chicken and vegetables whenever the urge strikes. In addition, the flavors work well for penne. — Carly Curtin of Ellicott City, Maryland, submitted this entry.
SpaghettiMeatball Skillet Supper
I created this one-pan spaghetti and meatball recipe to help me save time while I was rushing around the house on hectic nights. The addition of beans, artichokes, and tomatoes increases the nutritional value of the dish, while the addition of lemon and parsley brightens it up. The following is a letter from Roxanne Chan of Albany, California
Ham Pasta Toss
When I’m short on time, this is my go-to supper to whip together in a hurry. It’s also possible to utilize a variety of meats and veggies depending on what you have on hand. • Sharon Gerst, from North Liberty, Iowa
ChickenCheese Noodle Bake
Whenever new parents return home from the hospital, my daughters and I give them this meal, which they really love! This dish, which has a creamy spaghetti sauce and a melted cheese topping, keeps its shape well and is comforting to hungry stomachs. • Fancheon Resler, from the town of Bluffton, Indiana
BeefSpinach Lo Mein
When it comes to stir-fries, this beef and spinach lo mein will undoubtedly fulfill your craving. My mother-in-law introduced me to this dish during an international luncheon, and it has since been a favorite go-to supper. — Mrs. Denise Patterson of Bainbridge in the state of Ohio
Thai Chicken Pasta Salad
I blended many recipes to create my version of traditional pad thai that is lower in fat and calories. The salt content of my version is one-third that of the frozen ones you can buy at the shop. — Beth Dauenhauer of Pueblo, Colorado, sent in this photo.
Dry & Cooked Pasta Serving Size
| BARILLA PASTA – PRODUCT YIELDS | ||||
| DRY PASTA – 2-OUNCE SERVING | CUPS COOKED PASTA | CUPS UNCOOKED PASTA PER PKG | CUPS COOKED PASTA PER PKG | |
| Angel Hair | 2-1/8 inches (circumference) | 1 cup | 5-3/4 inches (circumference) | 8-1/2 cups |
| Fettuccine | 2-1/8 inches (circumference) | 1 cup | 5-3/4 inches (circumference) | 9 cups |
| Fettuccine Rigate | 2-1/4 inches (circumference) | 1 cup | 6 inches (circumference) | 8 cups |
| Linguine | 2-1/8 inches (circumference) | 1 cup | 5-3/4 inches (circumference) | 8 cups |
| Linguine Fini | 2-1/8 inches (circumference) | 3/4 cup | 5-3/4 inches (circumference) | 6-1/2 cups |
| Spaghetti | 2-1/8 inches (circumference) | 1 cup | 5-3/4 inches (circumference) | 8-1/2 cups |
| Spaghetti Rigati | 2-1/8 inches (circumference) | 1 cup | 6 inches (circumference) | 8 cups |
| Thick Spaghetti | 2-1/8 inches (circumference) | 1 cup | 5-3/4 inches (circumference) | 9 cups |
| Thin Spaghetti | 2-1/8 inches (circumference) | 1 cup | 5-3/4 inches (circumference) | 9 cups |
How much pasta to cook? – Kitchen
When cooking pasta, a fair rule of thumb is to use 2 ounces (56 g) of dried pasta per person, unless otherwise specified.
How much dry pasta is 2 cups cooked?
Pasta is normally served in single serving sizes of roughly two ounces of dry spaghetti, which equals about a cup of cooked pasta in total. When dealing with smaller pasta forms such as bow tie and macaroni, it might be difficult to accurately measure out two ounces of dried pasta.
How much is a portion of dry pasta?
If you’re using dry pasta, the conventional guideline is that a single serving should be 2 ounces. This amounts to around one heaping cup of pasta. When cooked, 8 ounces of small to medium-sized shaped pasta such as penne, rotini, bowtie pasta, ziti, and elbow macaroni equals four cups of uncooked pasta when cooked.
How much is 100g dry pasta cooked?
There have been various efforts to address this question on the internet, and I’ve conducted my own small experiment. Basically, 45 grams of dry pasta will provide about 100 grams of cooked pasta, which is a simple and approximate response.
How many cups of pasta is enough for one person?
Measure elbow macaroni with measuring cups or a food scale to get the right amount.
The equivalent of a single 2-ounce (57-gram) portion of dried pasta is 1/2 cup if you are using measuring cups. Two servings equal one cup; four servings equal two cups; six servings equal three cups; and eight servings equal four cups.
How many cups does 1 cup of uncooked pasta make?
Using measuring cups or a food scale, measure the elbow macaroni. The equivalent of a single 2-ounce (57-gram) portion of dried pasta is 1/2 cup if you are using measuring cups instead of tablespoons. In the following units: one cup for two servings, two cups for four servings, six cups for three cups, and eight servings for four cups.
How much water do you need for 2 cups of pasta?
Use lots of water, and only COLD or COOL water when possible: If at all feasible, filter your drinking water at home. Fill that large pot 3/4 of the way with COLD water, or use at least one quart of cold water for every four ounces of dried pasta, whichever is more.
How many cups of pasta is 16oz?
Make use of lots of water, and only COLD or COOL water when possible. If at all feasible, purify your drinking water. Fill that large pot 3/4 of the way with COLD water, or use at least one quart of cold water for every four ounces of dried pasta, whichever is less.
What does a serving of pasta look like?
A 2-ounce portion of uncooked elbow macaroni is little less than half a cup in volume. The same amount of dry penne comes out to a little more than half a cup in volume. Conclusion: When pasta is cooked, it often doubles in size; a cup of cooked pasta is a decent starting point for a single serving size!
What is a healthy serving of pasta?
When it comes to pasta, what is the suggested serving size and is it for cooked or uncooked spaghetti? It is advised that you serve 2 ounces of uncooked pasta per person, which is roughly 1 cup of cooked pasta per serving size.
How many handfuls is a portion of pasta?
Portion sizes are important. Following the revised guidelines, two handfuls (75g) of pasta or rice should be used to make the proper serving size before cooking. As an alternative, you may use your finger and thumb in the shape of a “OK” sign, with the circle matching the size of a £1 coin to determine the size of one dish of spaghetti.
What is 100g of pasta?
One cup or 3.5 ounces of pasta is equal to one hundred grams of pasta or one cup and a half.
How much does 75g of dry pasta weigh when cooked?
When cooked, 75g of uncooked pasta equals around 170g when fully cooked.
Should I weigh pasta dry or cooked?
Pasta can be measured either before or after it has been cooked. When cooking pasta, an useful rule of thumb to remember is that it doubles in both size and weight when it is done.
How to Measure Dry Pasta
Article in PDF format Article in PDF format In order to guarantee that you don’t cook too little or too much pasta for your sauce, you must measure the dried pasta before boiling it. When pasta is cooked, it typically increases in both size and weight by a factor of two. When it comes to macaroni pasta and egg noodles, the measurements are different. Some recipes just indicate the amount of servings of pasta that should be cooked, which means that you must work out the exact quantities yourself in order to follow them.
It is explained in detail in this article how to measure dry pasta.
- Article in PDF Format Article in PDF Format In order to guarantee that you don’t cook too little or too much pasta for your sauce, you must measure the dried pasta prior to cooking. Generally speaking, as pasta is cooked, it grows in both size and weight. The amount of pasta is measured varies depending on whether it is macaroni pasta or egg noodles. The quantity of servings of pasta that should be cooked in certain recipes is only specified, which implies that you must work out the measures yourself. The size of the portion and the form of the pasta are important considerations when calculating pasta serving sizes. It is explained in detail in this article how to measure dried spaghetti.
- Two servings are equal to 1.75 inches
- Four servings are equal to 3.5 inches
- Six servings are equal to 5.25 inches
- And eight servings are equal to 7 inches A pasta measure is used for measuring long pastas such as spaghetti, linguine, and other similar shapes. Pappardelle measure is a tool that may be purchased in kitchen supply stores, in pasta-making kits, and on the internet. To measure a portion of pasta, you fold the long spaghetti into a variety of loops. There is a hole in the centre of certain pasta spoons, which allows you to measure out one serving of long pasta.
- 1 Measure the elbow macaroni in measuring cups or on a food scale to get the right amount. For those who prefer to use a food scale, pour the pasta in the measuring cup linked to the scale and weigh 57 g. If you are using measurement cups, a single 2 oz. (57 g) portion is equal to 1/2 cup of dried pasta
- If you are not using measuring cups, a single 2 oz.
- Use measuring cups or a kitchen scale to weigh the elbow macaroni in step 1. Place the spaghetti in the cup that comes with the food scale and weigh 57 g if using a food scale. The equivalent of a single 2-ounce (57-gram) portion of dry pasta is 1/2 cup
- If you are using measuring cups, a single 2-ounce (57-gram) serving of fresh pasta is 1/2 cup
- 1 Prepare the penne pasta by measuring it using measuring cups or a food scale. If you are using measurement cups, a single 2 oz. (57 g) portion equals 3/4 cup of dry pasta
- If you are not using measuring cups, a single 2 oz. (57 g) serving equals 1 cup of dried pasta
- Two servings equal 1 1/2 cups, four servings equal 3 cups, six servings equal 4 1/2 cups, and eight servings equal 6 cups.
- 1 Measure the ribbed lasagna using a food scale or by cutting it into separate pieces. It takes roughly 2 pieces of dry lasagna sheets to make a 2 ounce (57 g) dish of lasagna.
- When constructing a lasagna, it is usually recommended to pile the noodles in layers of around four. Lasagna is often baked in a baking dish that is 8×8 inches or 10×8 inches in size, depending on the recipe. An 8×8-inch pan of lasagna will often serve four people with four layers of lasagna noodles, but a 10×8-inch pan will typically serve six people.
- 1 Measure the egg noodles with measuring cups or a food scale, according on your preference. In the case of egg noodles, 2 oz (56 g) of egg noodles equals roughly 1 1/4 cup of egg noodles and likewise 1 1/4 cup of cooked egg noodles when measured using measuring cups.
- 1 Use measuring cups or a kitchen scale to measure the egg noodles. In the case of egg noodles, 2 oz (56 g) of egg noodles equals roughly 1 1/4 cup of egg noodles and likewise 1 1/4 cup of cooked egg noodles when measured using measuring cups
Create a new question
- Question If I have a 16-ounce package of orecchiette but only require 10 ounces, how do I calculate the 10 ounces? In this case, a kitchen scale would be the most appropriate option. Other options include dividing the groupings evenly and using two-thirds of the groups
- Or dividing it into four groups and using half of the groups. Question What is the best way to measure using a spaghetti tool? A pasta measure (also known as a spaghetti tool) features a number of holes that correspond to different serving sizes. Most of the time, there is one that says “single serving.” To measure, just fill the hole with a handful of the spaghetti until it is completely filled. These gadgets are simple to operate
- They require little training. Question To make 2 cups of cooked elbows, how many dry elbows do I need? Due to the fact that dried elbows often double in size when cooked, 1 cup of dry elbows should be plenty. Question How many cups of dried pasta do I need to cook to serve a family of eight people? Because the form of the dry pasta has a significant impact on how much can fit in a measuring cup, dry pasta is portioned by weight rather than volume when making pasta. A pound of pasta serves around 8 people – the portion size is typically roughly 2 ounces dry per person when cooked al dente. Consider if the pasta will serve as the main course and how much will be put to it – a lot of meat and/or vegetables, or just a thin sauce, for example. If the pasta is the main course and you’re not adding anything else to it, or if you’re serving other filling things, you should make more spaghetti than usual. Overcooked pasta keeps well in the refrigerator, and it is always better to have too much food than not enough, since you can refrigerate the leftovers for another day (and refrigerated cooked pasta is healthier than freshly cooked pasta, as the starches transform to a more beneficial form). Question I have a recipe that asks for 1 pound of fettuccine, which I have on hand. Is the 1 lb the dry weight (before cooking) or the cooked weight (after cooking)? In most cases, when a recipe calls for a pound of pasta, it refers to the measures taken before the pasta is cooked. Question How many adult servings can you get out of a 900-gram bag of pasta? Each serving is around 100 g per person, which means that 900 grams may serve up to 9 individuals. Question If I’m making shrimp salad for 60 people, how much shell macaroni should I use? The salad should weigh at least 6-9 kg (about 13 to 20 lb), depending on its content (around 100-150 g per person). Question What is the weight of 12 ounces of dried spaghetti? It is around 1.5 cups in volume. The ideal option is to get a digital scale so that you can accurately measure it out
- Question What is the best way to determine how much pasta I will need to prepare for a large group of people? On the back of the pasta package, there should be serving sizes indicated. Question 12 ounces of uncooked bow tie pasta is equal to how many cups? That’s around 6 cups of liquid.
More information on the replies Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. SubmitAdvertisement
- To determine how many servings of pasta are necessary, first read the recipe. The recipe from the pasta sauce bottle may be read immediately, or if you are making pasta sauce from scratch, calculate out how many people your sauce will serve before starting. A single serving of pasta is commonly considered to be 2 oz. (57 g) of cooked pasta for a first course or side dish, depending on the region. If it is the only course, the serving size can be increased by 3 to 4 oz (85 to 113 g). It is possible that a serving of pasta is around 1/2 cup (114 g), although this is dependent on the form and size of the pasta. Spaghetti and other long strand pasta may be measured in portion quantities using measurement equipment that are available for purchase. (30 grams (2.1 oz. ), 40 grams (2.8 oz. ), 100 grams (3.5 oz.) or 125 grams (4.4oz.) are typical serving sizes
- Learn what an egg noodle is and how to make one. Egg is used in the production of most pasta, however to be classified an egg noodle, the pasta must contain at least 5.5 percent egg solids.
Advertisement
Things You’ll Need
- Advertisement
About This Article
To measure dry pasta, begin by reading the recipe and determining how many servings you will need to make it. If you’re using spaghetti, fettuccini, spaghettini, capellini, fedelini, or vermicelli noodles, you may estimate the amount of pasta you’ll need by pinching your thumb and fingers together, or you can use a pasta measure, which is an unique instrument designed specifically for this task. While making elbow macaroni and penne pasta, use measuring cups or a food scale, and when making ribbed lasagna, use a food scale or count the individual pieces by hand.
Did you find this overview to be helpful?
Did this article help you?
Hello, Hungry Girl. Help! A single serving of spaghetti is always a mystery to me since I can never figure out how much is in one serve. Do you mean before or after it’s been cooked? The serving size on the box reads 2 ounces. I frequently prepare the full box of pasta at once, and I need to know how much of the cooked spaghetti I can consume. Pasta is perplexed Hello, I’m perplexed. What a great question! It is almost often the case that the weight given on nutritional panels is for the product as it is packed.
- In order to determine appropriate serving sizes, we decided to conduct some research.
- Approximately how many servings are in a container: The nutritional panels on the boxes said that they included “about 7 servings,” however we discovered that they contained closer to 6 servings.
- Simply splitting the box into pieces according to the approximate number of “servings per container” will not always result in the proper serving size being obtained.
- serving of the dry penne yielded a generous cup of cooked pasta.
- Dry measurements are as follows: Want to make a single serving of pasta but don’t want to bother with a food scale?
- A 2-ounce portion of uncooked elbow macaroni is little less than half a cup in volume.
- That’s great to know!
- Overall, pasta often doubles in size when cooked, and a cup of cooked pasta is a reasonable estimate of the size of a single serving!
How Much Pasta Is the Right Portion?
The yield of pasta will vary depending on the size and form of the pasta.
It might be difficult to calculate the amount of pasta to cook for a dish when the package has been opened and only a portion of the spaghetti has been used so far. Are you looking for a delicious pasta dish? Try out these ridiculously simple recipes.
Make the best pasta with these tips
According on the size and form of the pasta, the yield will vary. The amount of pasta needed to prepare a dish might be difficult to estimate, especially if the bag has been opened and only a portion of the pasta has been utilized. Trying to come up with a delicious pasta dish? Consider making one of these ridiculously simple recipes:
| Type of Pasta | Uncooked Amount | Cooked Amount |
| Angel Hair | 8 oz. | 4 cups |
| Bow Tie | 4 cups/8 oz. | 4 cups |
| Egg Noodle | 4 cups/8 oz. | 4 cups |
| 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 |
| Rigatoni | 3 cups/8 oz. | 4 cups |
| Rotini | 3 cups/8 oz. | 4-1/2 cups |
| Spaghetti | 8 oz | 5 cups |
| Thin Spaghetti | 8 oz. | 4-1/2 cups |
| Vermicelli | 8 oz. | 4-1/2 cups |
| Ziti | 3 cups/8 oz. | 4-1/2 cups |
How to Cook Spaghetti
Holding the spaghetti in boiling water and gently lowering it into the water as it softens, pressing it around the edge of the pan, is a good technique. When the spaghetti is completely submerged in water, swirl it to separate the strands. Although you may have learnt differently, always remember not to add oil to your pasta water when cooking pasta.
How Much Pasta Per Person? [A Handy Rule of Thumb!]
Taking this questionnaire will help you choose which Italian pasta dish is the best fit for you before we get into the details. It’s the difference between saying, “I’ll have seconds, please!” and saying, “I’m full, I can’t eat any more!” For a hefty pasta supper, you invite a buddy over for a nightcap. You’re about to drop the spaghetti into the boiling pot of water when you stop yourself and think – how much pasta for two people? Immediately. Is this a circumstance that you’re already familiar with?
Many individuals have difficulty with accurately measuring the pasta.
If you serve too much, your friend’s eyes may widen when they realize they were underestimating the amount of penne you heaped on their plate!
How Much Pasta Should Be Served Per Person?
Calculating the appropriate amount of spaghetti for each individual is more difficult than it appears. When transferring pasta from the packet to the pot, there are several considerations to bear in mind. A few variables influence how much spaghetti, fettuccine, or linguine should be served in a serving size. So please grab up a chair, dive in while we prepare our pasta, and make certain that your portion size is correct!
Types of Pasta
- Dry pasta is the most frequent form of spaghetti served at dinner tables. It is also the least expensive. Drought pasta, which is widely accessible in practically every grocery shop, is available in a variety of shapes and sizes.
Besides that, there are a wide variety of various varieties of pasta sauce to choose from.
- Fresh pasta is a more exclusive product that is still widely available, or if you’re feeling a little Pastariffic in the kitchen, you can make your own version with a homepasta maker
- Fresh pasta is a more exclusive product that is still widely available
Keeping it fresh
Fresh pasta is often formed from a dough that contains eggs and all-purpose flour.
- You knead the dough in the same way as you would bread dough. When it has reached the proper thickness, it is rolled through a rolling machine to complete the process. The third step is to cut the dough into the desired forms, which can range from spaghetti to ravioli, or even those adorable little star-shaped pasta
- This is where the fun begins.
Fresh pasta (because to its delicate nature) is best served with a sauce that allows the texture of the pasta to be appreciated fully. Fresh pasta is the most similar to its original form and size both before and after cooking. This makes determining how much you require per individual much simpler.
Dry pasta is also just fine
A sauce that enables the texture of the pasta to be discernible is ideal for serving fresh pasta (which is more delicate). Before and after cooking, fresh pasta retains the most of its original form and size. Knowing how much you need per individual is made easier because of this.
- The dough is prepared, extruded into molds, and then cut into the desired shapes once it has been baked. In the following phase, the item is dried at low temperatures for many days. This process eliminates all of the moisture before the product is packed.
Dried pasta is best served with sauces such as tomato sauce because its stiffness allows the sauce to stand up better.
Because dried pasta will expand significantly when cooked, you should anticipate to end up with a bigger quantity of spaghetti in the end.
What if I Need a Quick Guide to Help Me Measure?
A reasonable rule of thumb to follow when figuring out how much pasta to serve each person is 2 ounces (56 grams) of spaghetti per person on average. Let us, on the other hand, consider several alternatives to this rule. It is easy to establish how many cups of fresh or dry pasta are required for a given number of people when dealing with fresh or dried spaghetti by following this simple guideline:
- Dried pasta equals 3 to 4 oz. (or 75 to 115 g)
- Fresh pasta equals 4 to 5 oz. (or 115 to 150 g)
- And penne equals 3 to 4 oz. (or 75 to 115 g).
3.0 to 4.0 ounces (or 75-115 grams); Fresh Pasta= 4 to 5 ounces (115-150 grams); Dried Pasta= 3 oz. (or 75-115 grams); Dried Pasta= 3 oz. (or 75-115 grams);
Pasta Shapes and How to Handle Them
Pasta does not have to be restricted to the traditional spaghetti and meat sauce! Simply walking down the pasta aisle of any grocery store will reveal a variety of shapes, sizes, and brand names to choose from. One thing to keep in mind is that even the same form of pasta produced by various companies might have slight variations. Always follow the directions on the package before cooking! You will need to measure each pasta differently depending on the brand.
- A pasta measurer is an excellent tool for measuring long tube-like pasta, such as spaghetti and linguine, precisely. Simply slip the pasta through the slot that has been designated with the number of servings you desire to serve. When measuring smaller pasta shapes such as macaroni or elbow, a measuring cup is a fantastic tool. 1 cup of pasta (dry) is normally sufficient for a single 2 oz. pasta serving size when using a measuring cup for tiny to medium-sized pasta.
Using the same example, 8 ounces of uncooked spaghetti, linguine, or any other tube-like varieties will equal approximately 4 cups of other cooked pasta. When cooking egg noodles, 8 oz. of this particular pasta will only provide around 2 and a half cups when finished cooking.
How Much Can They Really Eat?
As previously stated, the typical single serving size for pasta is around 2 oz. But what if your visitors like more spaghetti than meatballs? Taking into consideration your visitors’ appetites will determine whether you will deviate from the pasta rule and prepare more or less.
- Adults are normally satisfied with 2 oz. of spaghetti per person, but your younger dinner guests may consume far less. Just think about how many times you’ve said something like, “You didn’t finish your spaghetti!” to the youngsters at the table. Another element to consider is the type of cuisine you will be preparing. If you’re serving pasta as a side dish for lunches, keep to roughly half a cup of dry pasta per serving
- If you’re serving pasta as the main dish, aim for one cup of dried pasta each serving.
No Measuring Tools? No Problem!
Use of measuring equipment, such as the following, is the most accurate approach to determine your serving sizes. However, if you don’t have access to any of these resources, there are some clever ways to determine if you require more or less of anything.
Have you heard of the quarter tip?
If you use the diameter of a normal quarter as the measurement to measure your pasta portion, you’ll have around 2 oz. of dry pasta per serving (or a single serving).
- Simply take a number of them, align the lengths so that they are all the same length, then compare the diameter to a quarter. In the event that you’re near to that size, you’ve got a pretty accurate single serving of spaghetti on your hands
- When measuring medium-sized pasta shapes such as fusilli or farfalle, use the bowl that you will be serving the pasta in as a measuring cup for consistency. Because these pasta shapes do not expand much when cooked, filling the bowl to the required quantity with dry pasta will result in a portion that is equivalent in size to the same amount when cooked.
Boiling It Down
The proper amount of pasta will vary depending on the type of pasta being used, from spaghetti and shells to fettuccine and farfalle, and even ravioli or rigatoni. If you’re feeding a large group, you’ll want to consider the size and shape of the pasta as well as their ability to consume as much of the “al dente” deliciousness as they’d want.
- Don’t be concerned if you make too little. If you need to create a large amount of pasta, it will just take a few minutes. Simply pour some sauce over your freshly cooked batch of linguine and serve
- If you make too much, at the very least you’ll have plenty for those visitors who ask for seconds, or you can store it in the refrigerator and eat the remaining linguine the following day.
Mangiare! Mangiare! Prepare your own tasty pasta at home with the assistance of this step-by-step guide: Comments will be reviewed and approved before they are shown.
Question: How much pasta to cook?
When preparing pasta, a fair rule of thumb is 56 grams of dried pasta per person, unless otherwise specified.
How much dry pasta are 2 cups cooked?
A serving of pasta is typically equal to around 60 grams of dry pasta, which is about similar to a cup of cooked spaghetti in terms of volume. When it comes to little pasta forms such as bows and macaroni, measuring two ounces of dried pasta might be difficult to achieve.
How much does a serving of dry pasta cost?
When it comes to dry pasta, a serving is often equal to around 60 grams, which is about similar to a cup of cooked spaghetti.
When it comes to little pasta forms such as bows and macaroni, measuring two ounces of dried pasta might be difficult.
How much is 100 g of dry pasta cooked?
There have been various efforts to address this issue on the internet, and I’ve had my own little experience with the subject. The short and terse answer is that 45 grams of dry pasta is equivalent to around 100 grams of cooked pasta.
How many cups of pasta are enough for one person?
Measure the macaroni at the elbow with measuring cups or a food scale to ensure that it is the right size. The amount of dried pasta in a serving of 2 oz. (57 g) is equal to 1/2 cup if you are using measuring cups. Two servings equal one cup; four servings equal two cups; six servings equal three cups; and eight servings equal four cups.
How many cups is 1 cup of uncooked pasta?
In addition to elbow macaroni, which is popular in macaroni and cheese, elbow macaroni is also used in pasta salads. The amount of dry noodles in two ounces equals half a cup of dry pasta, which is enough for 1 1/2 cups of cooked noodles or 1 round cup of pasta.
How much water do you need for 2 cups of pasta?
Use lots of water, and only COLD or COLD water should be used; if feasible, filter the water used in the residence. Fill this huge pan 3/4 of the way with COLD water, or use at least one liter of cold water every 100 grams of dried spaghetti in this large pan.
How many cups of pasta are 16 ounces?
If feasible, use a large amount of water and ONLY COLD or COLD water; if not, filter the water in your home. Fill this huge pan 3/4 of the way with COLD water, or use at least one liter of cold water every 100 grams of dried pasta in a separate large pan.
What does a portion of pasta look like?
A 2 oz. serving of uncooked elbow macaroni equals little less than 1/2 cup. The same amount of dry penne equals little more than 1/2 cup in volume. A cup of cooked pasta is a wonderful starting point for a single serving because it often doubles in size while cooking.
What is a healthy serving of pasta?
When it comes to pasta, what is the suggested serving size, and does it apply to cooked or uncooked pasta alike? The suggested serving size for uncooked noodles is 2 ounces, which is approximately equal to 1 cup of cooked noodles.
How many hands are there in a serving of pasta?
Dimensions of the servings For culinary purposes, two handfuls (75 g) of pasta or rice is the proper serving size, according to the new guideline. In contrast to a plate of spaghetti, which can be measured with your finger and thumb in the shape of a “OK,” the circle is the size of a 1-pound coin.
What is 100 grams of pasta?
Sizes of the portions of food Two handfuls (75 g) of pasta or rice is the proper serving size for cooking, according to the revised rule. While a serving of spaghetti may be measured with your finger and thumb in the shape of a “OK,” the circle is the size of a one-pound coin.
How much does 75 g of dry noodles weigh?
After cooking, 75 g of uncooked pasta weighs about 170 g.
Should I weigh dry or cooked pasta?
Pasta can be measured either before or after it has been cooked. When boiling pasta, it is a decent rule of thumb to assume that it will double in size and weight.
Detroit Free Press
WHEN an ingredient list refers to “2 cups” of pasta, to what exactly does it refer? QUESTION: Although two cups of cooked pasta is plenty, the fact that it is featured on the ingredient list leads me to believe that the recipe calls for two cups of raw spaghetti. If that’s the case, how do you calculate two cups of uncooked pasta? For example, I intended to utilize vermicelli as the pasta in my dish. What is the equivalent of two cups of dry vermicelli? — Vince Romano from Grosse Pointe Park, Michigan ANSWER: When a recipe calls for 2 cups of pasta, it is most likely referring to dry pasta.
- Dry pasta is normally listed as 2 cups (or 8 ounces or 1 pound, depending on how much is needed) in the recipe if we want you to use dry pasta.
- Aside from that, if there are directions for thoroughly cooking the pasta, it signifies that dry pasta is being used.
- However, when it comes to spaghetti and vermicelli, half of a 1-pound package is equal to around 2 cups of pasta.
- Generally speaking, 8 ounces of short pasta (such as macaroni) equals around 2 cups in volume.
- What does that appear to be like?
- However, in general, 2 ounces of dry pasta, such as penne or bow tie, equals around 1/2 cup.
- It is dependent on the size once again.
According to the recipe, that circumference generates approximately 1 cup of cooked pasta.
The use of salted or unsalted water while cooking pasta is another subject that comes up frequently when people are preparing pasta.
What is the appropriate amount of salt to use?
It is advised that for every 1 pound of dried pasta, 6 quarts of water and 3 teaspoons kosher salt be used, with the salt being added after the water has reached a full boil.
The advantage is straightforward: it seasoning the pasta, which in turn enhances the taste of the meal in which it is used.
That saved pasta water will all contribute to seasoning the sauce, and because the water contains starch from the pasta, it will also assist in thickening the sauce if necessary.
Do you have a question? To reach Susan Selasky, call 313-222-6872 or e-mail [email protected] from noon to 3 p.m. on Thursdays, or visit her website. Susan Marie Cooks may be found on Twitter under the handle @SusanMariecooks.
Penne with Broccoli, Sun-dried Tomatoes and Dijon Cream
- Serves: 4 people / Approximately 10 minutes for preparation
- 30 minutes for the entire meal Cooking the broccoli for only 2 minutes ensures that it retains its brilliant green color and that you do not have to use another dish. 1 medium-sized clove garlic, peeled and minced 1/4 cup Dijon mustard (optional) 2 cups nonfat or standard half-and-half (optional) 8 ounces (about 2 cups) penne pasta or other short pasta of choice 1 1/2 cups broccoli florets (optional) a third cup of sliced sun-dried tomatoes 1 tablespoon extra-virgin olive oil 1/4 cup Parmesan cheese, grated or shaved, to taste peppercorns that have been freshly ground Optional: 2 tablespoons finely chopped fresh parsley Prepare a big saucepan of salted water by bringing it to a boil. In the meantime, arrange the garlic in a big, heatproof serving bowl that will fit partially within the saucepan and set aside. Whisk in the half-and-half once you’ve added the mustard to the bowl. While the water is heated, set the pasta pot aside or lay it over it to keep it warm. Remove the bowl from the water as soon as it begins to boil. Cook the pasta until it is al dente according to the package guidelines, after bringing it to a boil and draining it. Add the broccoli florets and sun-dried tomatoes to the spaghetti about 2 minutes before it has finished cooking. Cook for another 2 minutes. 2 cups of the cooking water should be discarded. Drain the pasta, broccoli, and tomatoes and set them aside. Replacing the cooking water in the saucepan and turning the heat down to low is recommended. Place the heatproof dish with the mustard sauce on top of the saucepan with the remaining pasta water and heat until the mustard sauce is hot. Toss in the pasta mixture to coat it with the sauce and cook through. Drizzle with the olive oil and sprinkle with the cheese to finish. Toss one more to coat, then heat through. Before serving, sprinkle a pinch of salt and a sprinkling of parsley on top of the dish to finish it off. Susan Selasky created and tested this recipe for the Free Press Test Kitchen. 320 calories (20% from fat), 7 grams fat (2 grams saturated fat), 51 grams carbs, 12 grams protein, 437 milligrams sodium, 6 milligrams cholesterol, 2 grams fiber
How much dry pasta is 2 cups cooked?
Short pastas and egg noodles such as elbowmacaroni, shells, spirals, wagon wheels, ziti, and other similar shapes are about equal to one-half cup dry weight when uncooked. in addition to 1 cup cooked(Larger, bulkier shapes such as bowties, penne rigate, rigatoni, and broad noodles may yield more, whilst smaller shapes such as Stars or Alphabets may give less). In a similar vein, how much water is required to prepare pasta? Italian cookbooks and pasta packets recommend heating to a rolling boil 4 to 6 quarts of well-salted water per pound of pasta, according to the usual procedure forcooking 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 |
In order to make 500g of pasta, how much water do you use? You should cook your pasta in a large amount of water, which implies more than you could have thought. For 1 pound (500g) of pasta, one and a half liters of water is approximately adequate. Add a generous amount of salt to the water, as the pasta will taste bland if it does not have enough salt. I recommend using two small teaspoons of coarse sea salt for one and a half liters of water.
Food Equivalents
Make use of this chart to figure out the nutritional equivalents of certain popular substances. All measurements are provided as a guideline only.
| Amount | Equivalent |
| 1 tbsp (15 mL) cooked and crumbled | |
| 1 ½ cups (375 mL) cooked and crumbled |
- 4 medium-sized potatoes
- 2 cups (500 mL) cut
- 1 and a quarter cups (425 mL) mashed
- 3 to 4 medium-sized potatoes
| Amount | Equivalent |
| 3 ½ to 4 cups (875 mL to 1 L) cooked |
| Amount | Equivalent |
| 2 to 3 cups (500 to 750 mL) cooked |
Bread CrumbsDry bread crumbs are finely powdered and the size of peas; fresh bread crumbs are soft and the size of peas and are powdered.
| Amount | Equivalent | |
| Dry | ¼ cup (50 mL) dry bread crumbs | |
| Fresh | ½ cup (125 mL) fresh bread crumbs |
| Amount | Equivalent | |
| Fine | ¾ cup (175 mL) uncooked | 2 ½ cups (625 mL) cooked |
| Medium | ¾ cup (175 mL) uncooked | 2 cups (500 mL) cooked |
| Coarse | ¾ cup (175 mL) uncooked | 1 ¾ cup (425 mL) cooked |
| Toasted Cracked Wheat | 1 cup (250 mL) uncooked | 2 cups (500 mL) cooked |
| Amount | Equivalent | |
| Cherries | 1 lb (500 g) | 2 cups (500 mL) |
| Crystallized Ginger | 4 oz (125 g) | 1 cup (250 mL) |
| Mixed Fruit | 1 lb (500 g) | 2 cups (500 mL) |
| Peel (lemon, orange, citron) | 1 lb (500 g) | 2 cups (500 mL) |
| Pineapple | 1 lb (500 g) | 2 cups (500 mL) |
| Amount | Equivalent | |
| Blue | 4 oz (125 g) | 1 cup (250 mL) crumbled |
| Cheddar | 1 lb (500 g) | 4 cups (1 L) shredded |
| Feta | 4 oz (125 g) | 1 cup (250 mL) crumbled |
| Mozzarella | 1 lb (500 g) | 3 ½ cups (875 mL) shredded |
| Parmesan | 2 ¼ oz (65 g) | ½ cup (125 mL) grated |
| Amount | Equivalent |
| 5 to 5 ½ cups (1.25 to 1.375 L) grounds | |
| 40 to 50 brewed cups (6 oz / 170 mL each) |
| Amount | Equivalent | |
| Chocolate Wafers | 18 wafers | 1 cup (250 mL) crumbs |
| Gingersnaps | 22 cookies | 1 cup (250 mL) crumbs |
| Graham Wafers | 14 wafers | 1 cup (250 mL) crumbs |
| Vanilla Wafers | 30 wafers | 1 cup (250 mL) crumbs |
Couscous is made from cornstarch. 1 cup (250 mL) liquid can be thickened with 1 tablespoon (15 mL) cornstarch. Cream Dried Fruit and Cheese
| Amount | Equivalent | |
| Apricots | 1 lb (500 g) | 2 ½ to 3 cups (625 to 750 mL) |
| Currants | 1 lb (500 g) | 3 cups (750 mL) |
| Dates | 1 lb (500 g) | 2 ½ cups (625 mL) chopped |
| Figs | 1 lb (500 g) | 3 cups (750 mL) chopped |
Egg To measure half an egg, beat 1 entire egg and then measure off 1 12 tbsp of the resulting mixture (22 mL).
- 3-tablespoon-full (45-milliliter) entire egg
- 6-medium-sized eggs = 7-small eggs = 1 cup (250-milliliter) whole egg
- 2 cups (500 mL) equals 4 sticks
- 12 cup (125 mL) equals 14 lb (125 g) equals 8 tbsp (125 mL)
- 2 cups (500 mL) equals 4 sticks
- A total of 2 cups (500 mL) = 4 squares
- A 12 cup (125 mL) equals 1 1/4 pounds (125 grams) = 8 tbsp (125 mL)
| Amount | Equivalent | |
| All-purpose | 1 lb (500 g) | 3 ½ cups (875 mL) |
| Bread | 1 lb (500 g) | 3 ¾ cups (925 mL) |
| Cake and Pastry | 1 lb (500 g) | 4 ½ cups (1.125 L) sifted |
| Self-rising | 1 lb (500 g) | 3 ½ cups (875 mL) |
| Whole Wheat | 1 lb (500 g) | 4 cups (1 L) |
Gelatin 2 cups (500 mL) liquid can be gelled using 1 tablespoon (15 mL) unflavored gelatin. Honey Lemons are a kind of citrus fruit that contains honey.
| Amount | Equivalent | |
| Juice | ||
| Peel | 1 to 2 tsp (5 to 10 mL) grated lemon peel |
| Amount | Equivalent |
| 2 ¼ cups (550 mL) uncooked yields 5 cups (1.25 L) cooked |
- Juice: 1 to 2 tbsp (15 to 25 mL)
- Juice: 2 tbsp to 1 tbsp (10 to 15 mL)
- Juice: 1 to 2 tbsp (15 to 25 mL)
- 1 to 2 tsp (5 to 10 mL) grated lime peel
- 34 to 1 tsp (3 to 5 mL) grated lime peel
- 1 to 2 tsp (5 to 10 mL) grated lime peel
| Amount | Equivalent | |
| Buttermilk | 1 cup (250 mL) reconstituted | |
| Skim |
|
|
| Brazil Nuts | 1 lb (500 g) | 3 cups (750 mL) whole |
| Cashews | 1 lb (500 g) | 3 ⅓ cups (825 mL) whole |
| Hazelnut | 1 lb (500 g) | 3 ½ cups (875 mL) whole |
| Peanuts | 1 lb (500 g) | 3 ½ to 4 cups (875 mL to 1 L) whole |
| Pecans | 1 lb (500 g) | 4 cups (1 L) halves = 3 ¾ cups (925 mL) chopped |
| Walnuts | 1 lb (500 g) | 3 ¾ cups (925 mL) halves = 3 ½ cups (875 mL) chopped |
Oats that have been rolled (quick-cooking, old-fashioned) Oranges
| Amount | Equivalent | |
| Juice | ⅓ to ½ cup (75 to 125 mL) juice | |
| Peel | 2 to 3 tbsp (25 to 45 mL) grated orange peel |
| Amount | Equivalent | |||||||||||||||||||||||||||||||||||||
| Long (spaghetti, fettuccine) | 4 oz (125 g) uncooked long pasta | Has about the same diameter as a 25-cent coin | ||||||||||||||||||||||||||||||||||||
| Short-shaped (macaroni, penne) |
|