Table 2.

Water uptake factors between dry and cooked pasta.

	Portion dry (in cups)	Portion cooked (in cups)	Water uptake factor	Dutch portion of 200 g cooked, calculated as dry (grams)
Tortellini	0.5	1	2.0	100
Farfalle	0.75	1.25	1.7	120
Macaroni	0.5	1.125	2.3	89
Penne small	0.5	1	2.0	100
Penne average	0.66	1.25	1.9	106
Shells	0.75	1.125	1.5	133
Wholegrain penne/shells	0.75	1.125	1.5	133
Average			1.83	112