Skip to Main Content

Ratio Guide: Cooking Fresh or Dry Pasta Formula

This guide contains many standard and traditional recipes you will use at the Culinary Insitute of America. Please bookmark this page to use it as a quick reference.

Cooking Fresh or Dry Pasta Formula 

Pasta

 1 lb

Water

1 gal
Salt 1 oz

The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu