Rigatoni, cooked
Cooked rigatoni are firm tubes that hold sauce in ridges and center.
Toss with hearty ragùs, baked casseroles, or chunky vegetable sauces.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Density source:USDA SR Legacy
Rigatoni, cooked — g → Cups
| g | Cups |
|---|---|
| 50 | 0.5 |
| 100 | 0.9 |
| 150 | 1.4 |
| 200 | 1.9 |
| 250 | 2.3 |
| 300 | 2.8 |
| 350 | 3.3 |
| 400 | 3.7 |
| 450 | 4.2 |
| 500 | 4.7 |
| 600 | 5.6 |
| 700 | 6.5 |
| 800 | 7.5 |
| 900 | 8.4 |
| 1000 | 9.3 |
Rigatoni, cooked — Cup → g
| Cups | g |
|---|---|
| 1/8 cup | 13 |
| 1/4 cup | 27 |
| 1/3 cup | 36 |
| 1/2 cup | 53 |
| 2/3 cup | 71 |
| 3/4 cup | 80 |
| 1 cup | 107 |
| 1 1/2 cups | 160 |
| 2 cups | 214 |
Rigatoni, cooked — Tbsp → g
| Tbsp | g |
|---|---|
| 1 | 7 |
| 2 | 13 |
| 3 | 20 |
| 4 | 27 |
| 5 | 33 |
| 6 | 40 |
| 7 | 47 |
| 8 | 54 |
| 9 | 60 |
| 10 | 67 |
| 11 | 74 |
| 12 | 80 |
| 13 | 87 |
| 14 | 94 |
| 15 | 100 |
| 20 | 134 |
| 25 | 167 |
| 30 | 201 |
Rigatoni, cooked — mL → g
| mL | g |
|---|---|
| 10 | 5 |
| 25 | 11 |
| 50 | 23 |
| 75 | 34 |
| 100 | 45 |
| 125 | 57 |
| 150 | 68 |
| 200 | 90 |
| 250 | 113 |
| 500 | 226 |
| 750 | 339 |
| 1000 | 452 |
Rigatoni, cooked — Tsp → g
| Tsp | g |
|---|---|
| 1 | 2 |
| 2 | 4 |
| 3 | 7 |
| 4 | 9 |
| 5 | 11 |
| 6 | 13 |
| 7 | 16 |
| 8 | 18 |
| 9 | 20 |
| 10 | 22 |
| 11 | 25 |
| 12 | 27 |
| 13 | 29 |
| 14 | 31 |
| 15 | 33 |
| 20 | 45 |
| 25 | 56 |
| 30 | 67 |
Rigatoni, cooked — oz → g
| oz | g |
|---|---|
| 1 | 28 |
| 2 | 57 |
| 3 | 85 |
| 4 | 113 |
| 5 | 142 |
| 8 | 227 |
| 10 | 283 |
| 12 | 340 |
| 15 | 425 |
| 20 | 567 |
| 25 | 709 |
| 30 | 850 |
| 40 | 1134 |
| 50 | 1417 |
Cups-to-Grams Printable Chart
100+ ingredients with exact gram weights per cup, tbsp and tsp. The reference card every cook needs.
Grains
Rice, oats, quinoa, couscous and similar grains hydrate based on precise ratios. Volume is skewed by kernel size and air gaps. Weighing both dry and cooked grains keeps texture predictable.
Why weigh dry grains?Cup measures change with grain size and packing. Weight guarantees the right water ratio for fluffy, non-gummy results.
Storage & tools
- Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
- Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
- Rotate stock: first in, first out, even when the product looks unchanged.
- Check best-by dates; potency can fade before the product looks old.
Refrigerate cooked pasta with a little oil; use within 3–4 days.