What is the density of a grain pasta?

It's impossible to give a single density value for "grain pasta" because the density varies depending on the type of grain, the shape of the pasta, and how it's cooked.

Here's why:

* Different grains have different densities: Wheat flour has a different density than rice flour, barley flour, or spelt flour.

* Pasta shape affects density: Long, thin strands of pasta will have a lower density than thick, short shapes like penne or rigatoni.

* Cooking changes density: When pasta is cooked, it absorbs water, which increases its volume and decreases its density.

To get a specific density, you would need to:

1. Specify the type of grain used: For example, "wheat pasta" or "rice pasta."

2. Specify the shape of the pasta: For example, "spaghetti" or "penne."

3. State whether the pasta is cooked or uncooked: This makes a significant difference in density.

As a general guideline, you can expect the density of uncooked pasta to be around 1.2 - 1.5 g/cm³. Cooked pasta will have a significantly lower density.