Pasta Calculator
How much pasta do you need? Calculate dry-to-cooked weight, servings per person, and total amounts for any group size.
Water tip: Use at least 4 quarts (4 liters) of water per pound (500g) of pasta. Salt generously — the water should taste like the sea.
Pasta Serving Size Guide
| Serving Type | Dry per Person | Cooked per Person |
|---|---|---|
| Main course (adult) | 100g / 3.5 oz | 200g / 7 oz |
| Side dish / starter | 60g / 2 oz | 120g / 4 oz |
| Kids (under 12) | 50g / 1.75 oz | 100g / 3.5 oz |
| Hearty appetite | 125g / 4.5 oz | 250g / 9 oz |
Dry-to-Cooked Expansion by Shape
| Pasta Shape | Expansion Factor | 100g Dry = |
|---|---|---|
| Spaghetti, penne, fusilli, rigatoni | 2x | 200g cooked |
| Farfalle, orecchiette | 2.25x | 225g cooked |
| Orzo, egg noodles | 2.5x | 250g cooked |
| Couscous | 3x | 300g cooked |
| Fettuccine | 1.8x | 180g cooked |
| Fresh pasta (egg) | 1.5x | 150g cooked |
| Lasagna sheets | 1.75x | 175g cooked |
How to Cook Pasta Perfectly
Don't rinse pasta after cooking (unless making a cold salad). The starchy surface helps sauce cling to it. Save some pasta water — the starchy water is perfect for loosening and emulsifying sauces. Finish pasta in the sauce for the last 1-2 minutes instead of draining completely.