How it is calculated
The factor depends on the shape and how long it is cooked. 2,25 is a middle estimate for ordinary durum shapes.
Cooked = dry × factor
Where the numbers come from
- What is known
- Mass — unit in the field: g
- How many times heavier it becomes
Example
100 g of dry pasta at a factor of 2,25 gives 225 g cooked.
Questions
With sauce?
No, only the pasta itself, without sauce.
A countdown?
Choose “cooked mass”, and the calculator divides it by the factor.
Are nests and spaghetti the same?
Not always. If you know your own factor, enter it.