Dry to cooked pasta weight calculator
Convert dry pasta weight to cooked weight, or find the dry equivalent of a cooked portion using your own batch.
Free. No account required.
How the calculation works
Estimated cooked weight = dry weight × cooking yield ÷ 100. Reverse it by dividing cooked weight by the yield fraction. The preparation preset supplies a starting estimate that you can edit.
My batch uses your measured weights: dry equivalent = cooked portion × dry batch ÷ cooked batch. Use the same edible food for all three weights.
Weigh cooked pasta after draining and before adding sauce. The estimate applies to dried durum wheat spaghetti; fresh, filled, gluten-free, or other pasta shapes should use a measured batch.
A worked example
At the approximate 250% yield, 80 g dry pasta becomes about 200 g cooked. If your 400 g dry batch actually weighs 920 g cooked, a 230 g portion corresponds to 100 g dry.
Sources checked October 11, 2026: Carpentieri et al., commercial durum wheat spaghetti cooking quality, 2024.
Common questions
Does this work for fresh or filled pasta?
Use My batch. Fresh and filled pasta have different starting water content and ingredients from dried spaghetti.
Why does cooking time change the result?
The cooked weight includes absorbed water. The research preset is a rounded estimate; weighing your actual batch captures its water uptake.
Should sauce be in the cooked batch weight?
Weigh plain, drained pasta for this conversion. Track sauce and toppings separately. A mixed recipe needs its ingredients and final recipe weight.