By Zencalcy Editorial TeamLast reviewed About us
Pasta roughly doubles-plus when cooked: 100 g dry ≈ 230–250 g cooked. Enter dry weight to predict cooked yield, or work backward from the servings you need.
Dry pasta weight to cooked yield — stop overcooking.
cooked ≈ dry × 2.4 (short shapes absorb slightly more)
| Symbol | Meaning |
|---|---|
| ×2.4 | Average hydration factor across common shapes |
200 g dry spaghetti → ≈ 480 g cooked (about 4 servings). Need 1 kg cooked → start with ≈ 417 g dry.
Continue with the Air Fryer Calculator, Butter Calculator, or the Cake Pan Converter — or browse more cooking converters tools and all cooking calculators.
100–125 g dry per main-course serving — this tool's forward mode plans it exactly.
Calculate dough hydration percentage for baking
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Content updated: September 2026