Dry to Cooked Pasta Calculator
Convert pasta weight dry ↔ cooked with per-shape yield ratios, plan servings, and get boiling water + salt amounts. 100% offline, no server.
Yield table: 100 g dry → cooked (al dente)
Ratio = cooked weight ÷ dry weight, measured from a commercial pasta-yield test chart (300 g dry → cooked grams; e.g. spaghetti 780 g = 2.60×). Cooking until soft can add ±10–15%.
| Pasta shape | Yield ratio | 100 g dry becomes |
|---|---|---|
| Capellini (Angel Hair) | 3.15× | 315 g |
| Orzo (Risoni) | 3.12× | 312 g |
| Spaghettini | 2.88× | 288 g |
| Spaghetti | 2.60× | 260 g |
| Shells (Conchiglie) | 2.58× | 258 g |
| Orecchiette | 2.43× | 243 g |
| Cavatelli | 2.43× | 243 g |
| Linguine | 2.42× | 242 g |
| Egg Noodles | 2.38× | 238 g |
| Fusilli | 2.35× | 235 g |
| Potato Gnocchi | 2.35× | 235 g |
| Vermicelli | 2.30× | 230 g |
| Penne | 2.25× | 225 g |
| Macaroni (Elbow) | 2.25× | 225 g |
| Rotini | 2.25× | 225 g |
| Fettuccine | 2.07× | 207 g |
| Farfalle (Bow Tie) | 2.07× | 207 g |
| Rigatoni | 2.00× | 200 g |
| Ziti | 1.80× | 180 g |
Worked examples
- 500 g dry spaghetti → cooked. 500 × 2.60 = 1300 g cooked. Servings: 500 ÷ 100–75 = 5–6.7 people (±5.9 @ 85 g). Water: 5 L, salt 50 g.
- 250 g dry penne → cooked. 250 × 2.25 = 562.5 g cooked (±19.84 oz). Enough for 2.5–3.33 people. Water: 2.5 L.
- Need 800 g cooked fusilli (reverse). 800 ÷ 2.35 = 340.4 g dry to boil.
- Dinner for 6, spaghetti @ 90 g. 6 × 90 = 540 g dry → 540 × 2.60 = 1404 g cooked. Prepare 5.4 L water and 54 g salt.
Methodology & sources
Yield ratios are computed as cooked weight ÷ dry weight for pasta boiled al dente in salted water. The per-shape dataset comes from a commercial yield test chart (300 g dry → measured cooked weight), consistent with the general 2.0–2.5× range cited by the National Pasta Association and The Kitchn. The boiling-water rule of 1 litre per 100 g pasta + 10 g salt per litre is the Italian standard. Servings of 75–100 g dry per person for a main dish; 56 g (2 oz) for a side.
Sources: The Kitchn – pasta serving sizes; Wide Open Country – pasta serving sizes; Texas Real Food – pasta conversion guide; Pasta Yields Testing Chart (commercial test).
Frequently asked questions
How much heavier is cooked pasta than dry pasta?
Cooked pasta weighs roughly 2 to 2.5 times its dry weight when cooked al dente in salted boiling water. The exact ratio depends on the shape: 100 g of dry spaghetti becomes about 260 g cooked (2.60x), while thick tubes like ziti only reach about 1.80x. The yield table on this page lists per-shape ratios measured from a commercial pasta-yield test chart.
How much dry pasta should I cook per person?
For a main dish, plan 75-100 g of dry pasta per person, which cooks up to roughly 190-260 g. As a side dish or starter, about 56 g (2 oz) dry per person is the standard serving. A standard 500 g pack of spaghetti therefore feeds about 5-6 people as a main.
How do I convert cooked pasta weight back to dry weight?
Divide the cooked weight by the pasta shape's yield ratio. For example, 800 g of cooked fusilli divided by its 2.35 yield ratio means you started with about 340 g of dry fusilli. Use the "Cooked -> Dry" tab on this calculator to do the math instantly.
Why do different pasta shapes have different yield ratios?
Thinner pasta absorbs proportionally more water (capellini reaches 3.15x), while dense, thick-walled shapes absorb less (ziti 1.80x). Shape, thickness, surface area, and cooking time all change how much water the pasta takes up.
How much water and salt do I need to boil pasta?
The Italian standard is about 1 litre of water per 100 g of dry pasta, with roughly 10 g of salt per litre of water - traditionally described as "as salty as the sea". Plenty of water keeps the pasta from sticking together as it expands.
Do whole wheat or gluten-free pastas absorb more water?
Whole-grain and enriched pastas can absorb slightly more water than regular durum semolina pasta, so expect their cooked weight to land at the upper end of the range. Gluten-free and legume-based pastas vary by brand - always check the package, since overcooking them can push the yield even higher.
Does al dente versus soft-cooked pasta change the weight?
Yes. Pulling pasta 1-2 minutes early (al dente) keeps water absorption near the lower end of its ratio. Cooking it until fully soft can add roughly 10-15% more water weight, so the ratios on this page assume al dente.
Are the calories the same for dry and cooked pasta?
Nutrition labels give calories for DRY weight - about 350-360 kcal per 100 g of dry pasta - and that does not change when the pasta absorbs water. So 260 g of cooked spaghetti made from 100 g dry still contains about 350-360 kcal; you just added water.
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