Pasta serving sizes per person
As a guide, most people eat around 100 g of dried pasta per person as a main course. Because pasta roughly doubles in weight when cooked, 100 g dry becomes about a 240 g portion on the plate.
| Pasta type | Raw per person (g) | Cooked weight (g) | Cooking time |
|---|---|---|---|
| Spaghetti | 100 | 240-250 | Long thin strands; boil 8-10 min |
| Penne | 100 | 240 | Short tubes; boil 10-12 min |
| Fusilli | 100 | 240 | Spirals hold chunky sauces; boil 10-12 min |
| Farfalle | 100 | 240 | Bow ties; boil 9-11 min |
| Macaroni | 100 | 240 | Elbow tubes; boil 7-8 min |
| Lasagne | 100 | 250 | Sheets for layering; follow recipe |
| Fresh pasta | 130 | 300 | Boils in 2-3 minutes |
| Gnocchi | 200 | 220 | Potato dumplings; ready when they float |
Notes
- Dried pasta roughly doubles in weight when cooked, so 100 g dry becomes about 240-250 g.
- Portions depend on appetite and course: around 75 g dry as a starter, 100 g as a main dish, and more for a large appetite.
- Yields and cooking times vary by brand, shape and thickness — follow the pack instructions and taste before draining.
Frequently asked questions
- How much dry pasta should I cook per person as a main dish?
- About 100 g of dried pasta per person is the usual main-course portion. For a starter or side dish use around 75 g, and adjust up or down depending on appetite.
- Why is the portion for fresh pasta bigger than for dried?
- Fresh pasta and gnocchi contain water and sometimes egg, so they weigh more before cooking and absorb less water. A typical fresh pasta portion is about 130–150 g raw per person.
- How much does pasta weigh after cooking?
- Dried pasta roughly doubles in weight: 100 g dry becomes about 240–250 g cooked. The exact ratio depends on the shape and how long you boil it.
- What is a US '2 oz' pasta portion?
- US recipes often call for 2 oz (about 57 g) of dried pasta per person. That is a smaller serving than the European 100 g standard, closer to a starter or light meal.