Drain water off. Cookbook author Lisa Lillien shares tips for quickly measuring pasta servings on her blog Hungry Girl. So for a pound of pasta, that's 1.4 pounds or about 2 2/3 cups of water. You made fresh pasta, cooked it, and then left it out and it dried. How do you soften, hardened, freshly boiled pasta? Step 5 Put dried pasta into vacuum-sealed containers, jars or zip lock bags. Then add pasta sauce, pesto or simply a good drizzle of olive oil and seasoning. Rinse the pasta well with cool water to stop it from cooking, and toss it with olive oil to keep it from sticking. Anyhow, as for fusilli, the cooked weight of 100g of dry pasta after 10 minutes boiling was 208g. I'm going to aim for 200g cooked, probably about 85g dry, and weigh it after boiling, before sauce. These are experiments for another day. Boil the water (with salt and/or olive oil) in a large pan. If the pasta is done too soon, drain it, returning about one-half of the water to the pot. Then cover the pot to retain the heat. Step 4 Dry pasta at 135F/57C for about 2-4 hours until hard. Once boiling add the pasta and cook for 8-12 mins, depending on the shape – see above. Pasta has to be quickly laid out or hung to dry as soon as it comes through the machine or as it’s rolled and cut. Rinse pasta with cold water to stop the cooking process. There's no calorie info for the dry weight. "A 2-ounce serving of uncooked elbow macaroni comes to just shy of 1/2 cup," explains Lillien. Place the colander into the pot so that it is suspended over the hot water. Many people who make pasta regularly use a pasta rack with many wood dowels to drape the pasta over to dry. 1. Drain and leave to steam dry for a few mins, just until the surface of the pasta looks matte. Cooked spaghetti has 31g carbs per 100g pasta, and dry spaghetti has 75g carbs per 100g pasta. Kitchen mayhem, but there we go. Others use laundry racks. 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