Know what’s on your plate
Pasta
Calories & nutrition facts
dry, enriched
Nutrition facts
Per 100 g% DV- Calories 371 kcal —
- Protein 13 g 26%
- Carbohydrate 71 g 26%
- Fat 1.5 g 2%
- Saturated fat 0.3 g 1%
- Fibre 3.2 g 11%
- Sugars 2.7 g —
- Sodium 6 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.11 mg 1%
- Vitamin K 0.1 µg 0%
- Thiamin (B1) 0.89 mg 74%
- Riboflavin (B2) 0.4 mg 31%
- Niacin (B3) 7.2 mg 45%
- Pantothenic acid (B5) 0.43 mg 9%
- Vitamin B6 0.14 mg 8%
- Folate (B9) 237 µg 59%
- Vitamin B12 0 µg 0%
- Choline 15.1 mg 3%
Minerals
- Calcium 21 mg 2%
- Iron 3.3 mg 18%
- Magnesium 53 mg 13%
- Phosphorus 189 mg 15%
- Potassium 223 mg 5%
- Zinc 1.4 mg 13%
- Copper 0.29 mg 32%
- Manganese 0.92 mg 40%
- Selenium 63.2 µg 115%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 371 | 13 g | 72 g | 1.5 g |
| 1 × cup spaghetti | 91 g | 338 | 12 g | 65 g | 1.4 g |
| 1 × oz | 57 g | 211 | 7.4 g | 41 g | 0.9 g |
| 1 × cup elbows | 122 g | 453 | 16 g | 87 g | 1.8 g |
| 1 × cup penne | 95 g | 352 | 12 g | 68 g | 1.4 g |
| 1 × cup farfalle | 81 g | 301 | 11 g | 58 g | 1.2 g |
| 1 × cup rotini | 96 g | 356 | 13 g | 69 g | 1.4 g |
| 1 × cup shells | 64 g | 237 | 8.3 g | 46 g | 1 g |
| 1 × cup lasagna | 90 g | 334 | 12 g | 64 g | 1.4 g |
| 2 × cup spaghetti | 182 g | 675 | 24 g | 130 g | 2.7 g |
| ½ × cup spaghetti | 45.5 g | 169 | 5.9 g | 33 g | 0.7 g |
| 3 × cup spaghetti | 273 g | 1013 | 36 g | 195 g | 4.1 g |
Similar foods
- Whole-wheat pastadry352 kcal / 100 g
- White pastaraw356 kcal / 100 g
- Egg pastaraw360 kcal / 100 g
- Whole grain pasta51% whole wheat, remaining enriched semolina, dry361 kcal / 100 g
- Corn pastadry357 kcal / 100 g
- Spaghettiprotein-fortified, cooked, enriched164 kcal / 100 g
- Egg noodlesdry, enriched384 kcal / 100 g
- Vegetable macaronienriched, dry367 kcal / 100 g
- Spinach spaghettienriched, dry372 kcal / 100 g
- Macaronipasta327 kcal / 100 g
Questions about Pasta
How much dried pasta should you cook per person?
Allow about 75–100 g of dried pasta per adult for a main course, or less if you are serving it with several substantial sides. Weigh it before cooking, as its weight increases as it absorbs water.
How do you cook dried pasta so it stays al dente?
Add it to a large pan of rapidly boiling, salted water and stir straight away to stop the pieces sticking. Start tasting a minute or two before the packet’s suggested time; drain when the centre still has a slight bite.
Should you rinse pasta after cooking?
Usually not: rinsing washes away the starch that helps sauce cling to the pasta. Rinse only if you are making a cold pasta salad and want to stop the cooking quickly.
How should you store cooked pasta?
Cool it promptly, then put it in a covered container in the fridge and use it within three to four days. Reheat it until steaming hot, adding a splash of water or sauce if it has dried out.
What should you do with pasta water?
Before draining, scoop out a mugful of the starchy cooking water. Stir a little into the sauce as you toss it with the pasta; it helps loosen the sauce and makes it cling.
Which sauces and dishes work especially well with pasta?
Long shapes such as spaghetti suit smooth sauces like tomato, while ridged tubes such as penne hold thicker sauces with vegetables or meat. Pasta also works in baked dishes such as lasagne and macaroni cheese, and in pasta salad.
What can you use instead of wheat pasta?
For a wheat-free option, try pasta made from corn, rice, chickpeas or lentils; cooking times and texture differ, so taste it as it cooks. Courgette ribbons can replace pasta in a dish, but they soften quickly and are best briefly sautéed.
Source: USDA FoodData Central 169736 · per 100 g · carbohydrate per EU label, fibre excluded
