How much dry pasta per person for a main course?

The standard UK portion for a main course is 75g of dried pasta per person. This yields approximately 185-190g of cooked pasta once boiled. For heartier appetites, you can increase to 100g dry per person.

Does the type of pasta affect portion size?

The dry weight per person stays the same regardless of pasta shape for dried pasta. However, different shapes may look more or less generous on the plate. Tube and shell pastas trap sauce and feel more filling. Fresh pasta is heavier and more dense, so you need about 125g per person for a main.

How much does dried pasta weigh when cooked?

Dried pasta approximately doubles to triples in weight when cooked, depending on the shape and how long you cook it. On average, the cooked weight is about 2.5 times the dry weight. So 75g dry becomes roughly 185-190g cooked.

How much water do I need to cook pasta?

Use approximately 1 litre of water per 100g of pasta (the UK "10-100-1000" rule: 10g salt, 100g pasta, 1000ml water). This gives enough room for the pasta to move freely and cook evenly. For large batches, you can reduce this slightly to about 800ml per 100g, but never less.

Should I adjust portions for children?

For children under 10, use roughly half the adult portion (35-40g dry for a main). For teenagers, use the full adult portion as their appetites are often similar to adults.

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Pasta Portions Calculator

Calculate dry and cooked pasta quantities per person and for groups, with adjustments for serving type and pasta variety.

Number of Servings

One serving = one adult main-course portion. Halve the count's effect by choosing a side or starter, or for children under 10 use roughly half an adult portion.

Pasta TypeDried pasta uses 75g/main and roughly 2.5× the cooked weight; fresh pasta is denser, so it uses 125g/main and gains only about 25% when cooked.

Serving TypeUK standard dry pasta per person: main course 75g, side dish 50g, starter 40g (fresh pasta: 125g / 85g / 65g).

How We Calculate This

This calculator uses standard UK portion sizes for dried and fresh pasta. Dried pasta absorbs water during cooking and increases in weight by a factor of approximately 2.5 times.

Standard Portions (Dry Weight)

Main course: 75g dried / 125g fresh per person
Side dish: 50g dried / 85g fresh per person
Starter: 40g dried / 65g fresh per person

Cooking Multipliers

Dried pasta: cooked weight = dry weight × 2.5 (dried pasta absorbs water and roughly doubles to triples)
Fresh pasta: cooked weight = raw weight × 1.25 (fresh pasta already holds moisture, so it gains only about 25%)
Water: 1 litre per 100g of pasta (UK "10-100-1000" rule)

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.