![Use thin spaghetti noodles instead of regular for quicker rehydation 348 grams of cooked thin spaghetti on a scale](https://www.thrueat.com/sites/default/files/styles/765-width/public/x00-spaghetti-noodles-on-scale.jpg,qitok=12IcUuRc.pagespeed.ic.zZ7XCsQtvr.jpg)
![It's hard to spread noodles in a single layer, instead, make sure there's air gaps available spaghetti noodles spread on a dehydrator tray](https://www.thrueat.com/sites/default/files/styles/765-width/public/x01-spaghetti-noodles-on-dehydrator-tray.jpg,qitok=QAkmIDnU.pagespeed.ic.aL2Xw2gMMN.jpg)
![Dried spaghetti noodles can be large and unwieldy, don't be afraid to break into pieces 124 grams of dehydrated spaghetti noodles on a scale](https://www.thrueat.com/sites/default/files/styles/765-width/public/x02-dehydrated-spaghetti-noodles.jpg,qitok=MUIpns-0.pagespeed.ic.Tk8yWin_cV.jpg)
Temperature
135°F
Dry Time
8-10 hours
Wet Weight
348 grams
Dry Weight
124 grams
Notes / Directions
- Cook spaghetti noodles slightly beyond al dente to speed up rehydration time.
- Break raw noodles in half or thirds before cooking to prevent large clumps of dried noodles.
- Half way through drying, flip the noodles over and break apart any obvious moist areas.
- When dry, noodles will form one solid sheet, you will have to break it into smaller manageable pieces.
- Putting noodles in a salad spinner before loading into dehydrator will remove excess water and speed up dry time.
- Do not add any sauces or meats, those items should be rehydrated seperately for best pasta results.
- Consider double bagging or cushioning your storage bag with paper towels; the ends of the noodles will cause punctures very quickly