I am getting dizzy trying to measure correctly. WHERE can I find a chart listing:
Fresh vs Dried (Ground) Spices, ie when recipe calls for Fresh, how much
Ground of the Spice should I use?
Yield of Dry Ingredients, ie how many Cups of pasta will a 12.5 oz box of uncooked
Is there some Master Equivalent Chart for all these type questions???
For spices: the general rule of thumb I was taught was 1:3 (1tsp of dried for every 3 tsp of fresh, because the dried are more concentrated). HOWEVER, there are a lot of applications where substituting dried for fresh won't get anything even approximating the same results; some herbs should never be used dried (cilantro, parsley).
For pasta it really depends on the shape of the pasta: 2 ounces of elbow macaroni isn't going to cook up to the same volume as 2 ounces of rigatoni (for example).
re: Ruth Lafler
You have to read the mind of the recipe author! :)
What kind of recipe calls for 'cups of cooked pasta'? A salad? hot dish? What's the typical shape used for that dish? Elbow macaroni is most widely used, though slightly larger shapes are common for salads (bowties, rotini). You could also estimate via serving size. 2oz dry seems to be a common serving size number.
You probably don't have to be precise on this either. You could err on the highside, and put the excess pasta in the fridge for use in another dish.