How Much Pasta Should I Make Per Person?
Updated: May 03, 2024
We're answering the age-old question: How much pasta per person? Use our handy chart to determine how much to cook based on pasta shape.
It’s sometimes difficult to determine the amount of pasta to cook for a recipe, especially if the package is opened and partially used. Follow along as we break down how much pasta you should make per person, plus tips on perfecting your pasta game. (Looking for a great dish? Try these easy pasta recipes.)
Make the Best Pasta with These Tips
- Save your pasta water:Â Pasta water acts as a thickening agent to pasta sauce! Pour over noodles before adding the sauce.
- Cook spaghetti the right way: Carefully hold spaghetti in boiling water and ease it down into the water as it softens, pushing it around the edge of the pan. When fully immersed in the water, stir the spaghetti to separate strands. Learn how to make chicken spaghetti.
- Add sugar to spaghetti and meatballs: A pinch of sugar to pasta sauce will mellow out the acidity—creating a more balanced sauce.
- Pair your pasta with a complementary sauce: Heavier sauces, like Alfredo, are best for wider noodles (hello, fettuccine Alfredo), whereas thinner sauces are perfect for skinnier noodle shapes like angel hair. To know which one works best for your pasta, learn about the different types of pasta sauce.
- Freeze your leftovers: Yes, you can really freeze cooked pasta. Just make sure to freeze your pasta and sauce separately.
How much pasta is in a portion?
A single serving size of pasta is typically about 2 ounces of dry pasta—amounting to about a cup of cooked pasta. Measuring out 2 ounces of dry pasta can get tricky when dealing with smaller pasta shapes like bow tie and macaroni. That’s why we threw together this handy chart for you! By the way, here is what al dente means.
How Much Pasta to Make Per Person
The chart below is a guideline for dry, packaged pasta. (If you’re serving for a group, just add up the dry amounts based on how many people you’re serving.)
Type of Pasta |
————- |
Uncooked Amount Per Person |
| Angel Hair | 2 oz | |
| Bow Tie | 1 cup/2 oz | |
| Egg Noodle | 1 cup/2 oz | |
| Elbow Macaroni | ½ cup/2 oz | |
| Fettuccine | 2 oz | |
| Linguine | 2 oz | |
| Medium Shell | ¾ cup/2 oz | |
| Rigatoni | ¾ cup/2 oz | |
| Rotini | ¾ cup/2 oz | |
| Spaghetti | 2 oz | |
| Thin Spaghetti | 2 oz | |
| Vermicelli | 2 oz | |
| Ziti | ¾ cup/2 oz |
Try These Fork-Twirling Good Spaghetti Recipes.
Broccoli Beef Lo MeinMy family loves pasta, but I'm always looking for different ways to prepare it. This dish is better than any Chinese restaurant variety I've tried.—Joan Crandall, Burlington, Connecticut
Spaghetti Pork ChopsThe moist chops simmer to perfection in a tangy sauce, then are served over pasta. This was one of my mother's most-loved recipes. —Ellen Gallavan, Midland, Michigan
Pesto Shrimp PastaA dash of red pepper puts zip in this lively main dish. —Gloria Jones Grenga, Newnan, Georgia
Ground Beef Spaghetti SkilletI remember my grandma making this stovetop supper many times—we always loved Granny’s spaghetti! My husband and I now enjoy making this for our dinner. You can easily use ground turkey instead of ground beef if that’s what you happen to have on hand. —Jill Thomas, Washington, Indiana
Spaghetti with BaconAs children, we always requested this dish for our birthday dinners. Our mother got the recipe from her grandmother. Now I pass on our tasty tradition. —Ruth Keogh, North St. Paul, Minnesota
Shrimp PuttanescaI throw together these bold ingredients for a feisty seafood pasta. —Lynda Balslev, Sausalito, California
Florentine Spaghetti BakeThis hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. —Lorraine Martin, Lincoln, California
Spaghetti with Sausage and PeppersSmoked turkey sausage with strips of fresh bell peppers is a healthy change of pace from Italian sausage or ground beef in your spaghetti. —Ginger Harrell, El Dorado, Arkansas
Creamy Chicken FettuccineConvenient canned soup and process American cheese hurry along the assembly of this creamy sauce loaded with delicious chunks of chicken. —Melissa Cowser, Greenville, Texas
Rustic Summer Vegetable PastaMy veggie pasta proves you can’t have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. —Bryn Namavari, Chicago, Illinois
Quick CarbonaraCarbonara is a dinnertime classic, but my version cuts down on the time it takes to make. Loaded with ham, bacon, olives, garlic and Parmesan, it certainly doesn't skimp on flavor. —Carole Martin, Tallahassee, Florida
Church Supper SpaghettiBecause this recipe feeds so many, I often take it to church dinners and potlucks. This colorful dish also comes in handy when we have lots of help to feed on our farm. —Verlyn Wilson, Wilkinson, Indiana
Nana's Italian RouladeMy great-aunt from Sicily taught my mother how to stuff and bake a steak in a jelly-roll style. It’s unique and really special in our family. —Roseanne McDonald, Days Creek, Oregon
Mushroom Turkey TetrazziniThis creamy, comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey. And it’s a real family-pleaser! —Linda Howe, Lisle, Illinois.
Taco SpaghettiI came up with this kid-friendly taco spaghetti recipe one afternoon when I was using up leftover spaghetti and ground beef. When I'm lucky enough to have extra time, I make two batches and freeze one. —Johanna Van Ness, Wichita, Kansas
Spinach-Beef Spaghetti PieWith its angel hair pasta crust, this cheesy ground beef, tomato and spinach pie is always a hit when I serve it. Each neat slice has layers of pasta, cream cheese filling and spinach topping. —Carol Hicks
Pensacola, Florida
Rich Baked SpaghettiIt takes a little longer to make baked spaghetti, but the difference in taste, texture and richness is well worth the time. I serve this lasagna-style dish with a tossed green salad and breadsticks for a hearty, healthy meal. —Betty Rabe, Mahtomedi, Minnesota
Hearty Garden SpaghettiMy husband and I wanted a pleasing dish that didn’t leave a ton of leftovers. My spaghetti with beef and fresh veggies is perfectly filling for four. —Wanda Quist, Loveland, Colorado
Spaghetti & Meatball Skillet SupperI developed this one-skillet spaghetti and meatball dish to cut down on cooking time on busy nights. The beans, artichokes and tomatoes bump up the nutrition factor, while the lemon and parsley make it pop with brightness. —Roxanne Chan, Albany, California
Chicken & Cheese Noodle BakeThis is the recipe my daughters and I often make for new parents when they come home from the hospital. With its creamy spaghetti filling and melted cheese topping, this casserole holds a nice cut and comforts hungry tummies. —Fancheon Resler, Bluffton, Indiana
Beef & Spinach Lo MeinIf you like a good stir-fry, this beef and spinach lo mein will definitely satisfy. I discovered the recipe at an international luncheon, and it's now a favorite go-to meal. —Denise Patterson, Bainbridge, Ohio
Originally Published: January 13, 2021
