Pasta Tips
Source of Recipe
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Recipe Introduction
Uncooked pastas of similar sizes and shapes can be interchanged in
recipes when measured by weight, not volume. However cooked pasta
MUST be substituted cup for cup.
Allow 1 ounce of dry pasta or 1/2 to 1 cup cooked pasta per serving.
List of Ingredients
Lingine, sphagetti or vermicelli:
4 ounces dry = 2-3 cups cooked
8 ounces dry = 4 to 5 cups cooked
16 ounces dry = 8-9 cups cooked
Macaroni, penne, rotini or shells:
4 ounces dry = 2-3 cups cooked
8 ounces dry = 4-5 cups cooked
16 ounces dry = 8-9 cups cooked
Fine or Medium egg noodles:
4 ounces dry = 2-3 cups cooked
8 ounces dry = 4-5 cups cooked
Recipe
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