Pasta Quantity Per Guest (main course)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Dry Pasta | kg | — | ||
| Sauce Base | kg | — | ||
| Garnish + Cheese | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Buy in 5 kg or 10 kg sacks for events — saves 22–28% vs retail packs.
- Build in 5% waste contingency — par-cooked pasta cannot be reused.
- For mixed pasta menus, calculate each shape separately — they have different yields.
- Order pasta 7+ days before the event — peak supplier demand happens Thursday/Friday.
Frequently Asked Questions
100 × 90g main = 9 kg dry pasta. Add 5% safety = 9.5 kg. Round up to nearest 5 kg sack = 10 kg.
500 × 80g (slightly smaller portions at scale) = 40 kg dry pasta. Add 6% safety = 42.4 kg. Order in 5 × 10 kg sacks.
Dry pasta triples in weight when cooked. 10 kg dry = ~30 kg cooked. Cooks lose another 5–8% to over-portioning at service.