Pasta Portions Calculator

Pasta portion sizes are a perennial source of confusion because the same weight of dry pasta looks very different depending on the shape. A standard portion of 75g looks like very little dry spaghetti but is a generous bowl once cooked. The reason: dry pasta absorbs water during cooking and typically doubles in weight, so 75g dry becomes approximately 150g cooked — about a large bowl.

The 75g versus 100g question depends on the meal context. NHS and general nutritional guidance uses 75g as a standard pasta portion. In most Italian cooking, portions are closer to 80g per person for a primo (pasta course before a main). As a standalone main in the UK, 100g per person is more appropriate, particularly for active adults. For children, 50–60g is usually sufficient.

Water quantity matters more than most cooks realise. The standard rule is 1 litre of water per 100g of pasta. Using too little water means the pasta clumps together, the water temperature drops significantly when you add the pasta, and the pasta cooks unevenly. Use the largest pot you have and bring the water to a rolling boil before adding the pasta.

Salt the pasta water properly — 10g per litre, which amounts to about 2 level teaspoons. This seems like a lot but most of it stays in the water. Pasta cooked in properly salted water tastes measurably better than pasta seasoned at the plate, because the salt penetrates the pasta during cooking rather than sitting on the surface.