When it comes to cooking pasta, accurate measurements are crucial for achieving the perfect dish. However, the question of whether to measure pasta before or after cooking can cause some confusion. Let’s clear up any pasta-related uncertainties and dive into the world of measuring pasta.
Dry Pasta vs. Cooked Pasta
When a recipe calls for a specific amount of pasta, such as “2 cups,” it usually refers to dry pasta. Cooked pasta, on the other hand, is typically specified as “2 cups cooked pasta” in the ingredient list. This distinction is important to ensure you have the correct amount of pasta for your dish.
Measuring Short Pasta
Measuring short pasta, like bow-tie, rigatoni, or elbow macaroni, is relatively simple. However, when it comes to spaghetti and vermicelli, things can get a bit trickier. As a rule of thumb, half of a 1-pound box of spaghetti or vermicelli is equivalent to approximately 2 cups of dry pasta. Alternatively, you can measure by weight, with 8 ounces of short pasta equating to about 2 cups.
Understanding Serving Sizes
Most dry pasta packaging lists the serving size as 2 ounces. But what does that actually look like? The size and shape of the pasta influence the volume measurement. For instance, 2 ounces of penne or bow tie pasta is roughly 1/2 cup of dry pasta. After cooking, this amount expands to about 1 to 1 1/4 cups, depending on the size.
When dealing with long strands of pasta, such as spaghetti, 2 ounces is typically around 2 inches or slightly more in circumference. According to Barilla, this circumference yields approximately 1 cup of cooked pasta. Consequently, a 1-pound box of dry pasta will yield roughly 8 cups of cooked pasta.
Salted Water: A Must for Flavourful Pasta
Now that we have a grasp on pasta measurements, let’s address another common question: should the water be salted when cooking pasta? The answer is a resounding yes! Adding salt to the cooking water not only enhances the flavor of the pasta but also seasons the dish it’s used in.
As for the amount of salt to use, follow the advice of renowned chef Mario Batali, who suggests adding enough salt so that the water tastes salty. A general guideline is to use 3 tablespoons of kosher salt for every 6 quarts of water when cooking 1 pound of dry pasta. Add the salt to the boiling water once it reaches a full boil.
Conclusion
Now that you’re equipped with the knowledge of measuring pasta and salting the water, you can confidently create delicious pasta dishes. Remember to follow the recipe’s instructions and adjust portion sizes based on whether it specifies dry or cooked pasta. So go ahead, explore the world of pasta, experiment with different shapes and flavors, and create mouthwatering meals!
