Pasta Portion Calculator
Dry pasta, cooking water and salt for any number of people, from light lunch to hungry eaters.
How much pasta?
Appetite
Pasta shape
Served as
- Cooking water
- l
- Salt
- g
- Cooking time
- Cooked weight
- Per person
That is a lot of water: use your biggest pot or cook in two batches.
Amounts are approximate. Water is 1 litre per 100 g of pasta (at least 3 litres) and salt is 10 g per litre.
Typical cooking times
| Pasta | Minutes in boiling water |
|---|---|
| Spaghetti | 8–11 |
| Penne | 10–13 |
| Fusilli | 9–12 |
| Macaroni | 8–11 |
| Fresh tagliatelle | 2–4 |
| Fresh filled pasta (ravioli, tortellini) | 3–5 |
Good to know
- Follow the time on the packet, but taste the pasta 1–2 minutes early. It should be firm to the bite (al dente).
- Salt the water when it boils. It should taste like mild sea water.
- Keep a cup of the cooking water. A splash helps the sauce cling to the pasta.
- Fresh and filled pasta is heavier than dry, so the tool adds about 50% to the weight.