Pasta Cost Per Person (Bolognese)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Dry Pasta (penne / tagliatelle) | kg | — | ||
| Beef Mince (bolognese) | kg | — | ||
| Tomato Sauce + Vegetables | kg | — | ||
| Parmesan + Herbs | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Plan 80–100g dry pasta per person as a main, 50–60g as a starter or pasta course.
- Dry pasta triples in weight when cooked — 90g raw = ~270g cooked per portion.
- Pasta food cost is exceptional value: a hearty bolognese costs €1.80–2.80 per person.
- For large events, par-cook pasta to 75%, finish in sauce — service speeds up 3×.
Frequently Asked Questions
Main course: 90–100g dry. Starter: 50–60g. Buffet (one of several mains): 70–80g dry.
100 guests × 90g = 9 kg dry pasta. Add 8% for waste and over-cooking = 10 kg. Use the calculator above to scale automatically.
Excellent — typically 14–22% food cost. This makes pasta one of the highest-margin items on any catering menu.