query: How much weight does pasta gain when boiled?
positive_passages.docid: 19921
positive_passages.text: How much water does pasta absorb when it is cooked?
negative_passages.docid: 129980
negative_passages.text: Does potential energy in gravitationall field increase mass?
negative_passages.docid: 27835
negative_passages.text: Partial vs. Full Volume Wort Boil
negative_passages.docid: 119757
negative_passages.text: Does the point at which salt is added to a dish affect how the flavor is changed?
negative_passages.docid: 74166
negative_passages.text: Process for transfereing from boil kettle to fermenter
negative_passages.docid: 73649
negative_passages.text: Does the shape of a containter affect the apparent mass of liquid inside it when measured by a scale?
negative_passages.docid: 89916
negative_passages.text: Why solids expand on heating
negative_passages.docid: 65257
negative_passages.text: How Strong is an Egg?
negative_passages.docid: 138785
negative_passages.text: How to make a cylinder / pipe with slanted ends (like pasta penne)?
negative_passages.docid: 153481
negative_passages.text: strong induction postage question
negative_passages.docid: 69223
negative_passages.text: Atmospheric pressure experiment using a cup with a fluid to hold a glass plate
negative_passages.docid: 93023
negative_passages.text: What's the best way to tell that pasta is done (when boiling)?
negative_passages.docid: 118464
negative_passages.text: Why add salt to the water when cooking pasta?
negative_passages.docid: 82250
negative_passages.text: Do eggshells let flavours pass through during boiling?
negative_passages.docid: 6902
negative_passages.text: Why do gases have weight?
negative_passages.docid: 58628
negative_passages.text: Floating Objects and Weight
negative_passages.docid: 124930
negative_passages.text: How can I modify my hot sauce to make it Shelf Stable?