One pound (480 g) uncooked dried pasta yields about 3 pounds (1.44 kg) cooked pasta. This is enough for 4–6 main-course portions or 8–10 side-dish or first-course portions.
One pound (480 g) uncooked fresh pasta yields 2–2½ pounds (960–1,200 g) cooked pasta.
Procedure for Cooking Pasta in Large Quantities
Use at least 4 quarts boiling salted water per pound of pasta (3.8 L per 480 g). Use about 1½ tablespoons (25 g) salt per 4 quarts (3.8 L) water.
Have the water boiling rapidly and drop in the pasta. As it softens, stir gently to keep it from sticking together and to the bottom.
Continue to boil, stirring a few times.
As soon as the pasta is al dente, drain it immediately in a colander and rinse with cold running water until completely cooled. Otherwise, it would continue to cook and become too soft. (If you are cooking just a few portions to serve immediately, just drain well and do not rinse. Sauce and serve without a moment’s delay.)
If the pasta is to be used cold in a salad, it is ready to be incorporated into the recipe as soon as it has cooled.
If the pasta is to be held, toss gently with a small amount of oil to keep it from sticking.
Measure portions into mounds on trays. Cover with plastic film and refrigerate until service time. (Do not store pasta in cold water. The pasta will absorb water and become soft, as though it had been overcooked.)
To serve, place the desired number of portions in a china cap and immerse in simmering water to reheat. Drain, plate, and add sauce.
