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While I know the yield for dried pasta, I cannot find the yield for fresh pasta, which I know is different from dried.

(My goal here is actually to calculate calories for fresh pasta based on the weight after cooking.)

  • I would imagine that it is lower than dried pasta (1 to 2) as it is already hydrated; and it might be different with different level of dryness of the pasta. – Max Oct 22 '18 at 10:34
  • are you interested in yield to plan for a meal using store-bought pasta, or to make it yourself? – Andrea Shaitan Oct 22 '18 at 15:54
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    Searching for "fresh pasta nutrition information" yields fatsecret.com/calories-nutrition/usda/fresh-pasta and fatsecret.com/calories-nutrition/usda/fresh-pasta-(cooked) . Which suggests 1lb of cooked pasta is ~600 Calories, while 1lb uncooked is ~1300. Water has no calories, so 1lb of fresh pasta would cook up to 1306/594 = 2.2lbs – Joe Oct 23 '18 at 3:08
  • thanks for the edit @cascabel, not it's clearer – Andrea Shaitan Oct 23 '18 at 16:27
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when making fresh pasta a classic ratio is 100g of flour + 1 egg per person; that roughly means 150g per person
When cooked fresh pasta yields roughly 1,5 times the weight of raw (while dry pasta yields between 2 and 2,5 times according to type)

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    I don't see how this answers the question. – Cindy Oct 22 '18 at 16:08
  • Yeah, the question is about the weight after cooking. Would you be able to add something about that? – Cascabel Oct 22 '18 at 21:43
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    sorry, but what is the point in weighting the pasta after cooking? the added weight is just water, and it is not constant, it depends on how much time do you leave the pasta in the water... anyway I'll try and edit my answer to make it more complete – Andrea Shaitan Oct 23 '18 at 6:42

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