Pasta Portion Calculator

About this calculator

This calculator scales standard Italian kitchen ratios to any number of diners: roughly 75-100 g of dry pasta per person as a main course (less for a starter or side), about a liter of water per 100 g of pasta so the strands have room to move and cook evenly, and around 7-10 g of coarse salt per liter of water — enough to season the pasta itself as it cooks, since sauce alone rarely salts it adequately.

Home cooks use it to avoid the common mistakes of under-portioning a dinner party or over-portioning a quiet weeknight meal, while caterers and restaurant kitchens scale the same per-person ratios up to plan bulk ingredient orders and pot sizes for large events without guesswork.