Ya, thats why I want to measure the amount of water it absorbs when cooked right, then only put that much in the bag. Instead of the normal bloating of the bag from escaped juices, I imagine the pasta would swell to fill it. Probably have to lay the pasta flat to try and keep the water absorption even. If it works, it would mean I could cook pasta in more expensive liquids than I would otherwise (not wanting to turn a couple gallons of duck-stock or Sauternes into pasta water.) ← 100% semoline dough absorbs about 80%-85% water to obtain an al-dente texture. When you take into account the regular ratio of dough/filling in a raviolo, the absorption is about 35%-40% (YMMV). However, you would have to check what the minimum temperature is for the semoline starch to gel, which I would guess is in the 60-70 C ballpark. Given that the temperature you're looking for the yolk is closer to the lower bound of this ballpark figure, I'm not sure this is the best approach for what you're trying to obtain. You should also take into account that the pasta will stick together, that the yolk can break when you seal the bag, etc. Freezing the yolk and then filling the raviolo might be a simpler low-tech solution with better results, IMHO. Is there a followup somewhere on this topic? Specifically cooking pasta sous vide, the temperature required and ratio of liquid for al dente from dry pasta? What if the pasta is cooked directly in sauce rather than water? What if I filled my water oven with sauce rather than water then cooked the pasta directly in the sauce without vacuum? I'm thinking for a really light fluffy ricotta gnocchi/gnudi dough?