How much pasta per person?
As a main course the cited source range is 100–150 g of dry pasta per person; EventCalc uses 125 g, the midpoint of that range. As a side dish it uses 70 g, and 50 g as a starter. Every figure refers to dry, uncooked pasta — exactly the amount you buy.
Quantities by occasion
| Occasion | Source value | EventCalc basis | Per child (assumption) |
|---|---|---|---|
| Main course | 100–150 g | 125 g | 75 g |
| Side dish | 70 g | 70 g | 42 g |
| Starter | 40–60 g | 50 g | 30 g |
The source value is what the publication states. The EventCalc basis is the figure actually used — the midpoint where the source gives a range, or the stated value itself. The source gives no child-specific figure; EventCalc applies its own factor and labels that explicitly as an assumption.
Calculate your own guest count
- Main course (dry)
- 2.5 kg
- Side dish (dry)
- 1.4 kg
- Starter (dry)
- 1 kg
Pasta for 10 to 100 people
| People | Main course | Side dish | Starter |
|---|---|---|---|
| 10 | 1.25 kg | 700 g | 500 g |
| 20 | 2.5 kg | 1.4 kg | 1 kg |
| 30 | 3.75 kg | 2.1 kg | 1.5 kg |
| 50 | 6.25 kg | 3.5 kg | 2.5 kg |
| 100 | 12.5 kg | 7 kg | 5 kg |
The table assumes adult guests. Children are calculated with the lower child figure — that is what the calculator above is for.
Buy it dry, serve it cooked
Shopping and cost quantities always refer to dry pasta. Cooked pasta weighs considerably more because it absorbs water: as a rough orientation, dry pasta corresponds to about 2 times its weight once cooked. DGE: approx. 60 g of dry pasta becomes approx. 120 g cooked. Not every pasta shape, brand or cooking time hits this factor exactly — orientation only, never a shopping or cost basis.
So 125 g of dry pasta becomes roughly 250 g of cooked pasta. This figure is orientation only and never changes the amount you buy.
Sources & data status
- REWE: Pasta – Wie kocht man Nudeln richtig?Verified by EventCalc on Sep 3, 2026
- Deutsche Gesellschaft für Ernährung (DGE): Getreide, Getreideprodukte und KartoffelnVerified by EventCalc on Sep 3, 2026
How EventCalc separates source values, its own assumptions and price status is explained on the methodology page.
Frequently asked questions
- How much dry pasta per person?
- As a main course 100–150 g according to the source; EventCalc uses 125 g. As a side dish, 70 g per person.
- How much pasta for 20 people?
- For 20 adult guests, 2.5 kg of dry pasta as a main course, or 1.4 kg as a side dish.
- How much pasta for 50 people?
- For 50 adult guests, 6.25 kg of dry pasta as a main course.
- How much pasta for 100 people?
- For 100 adult guests, 12.5 kg of dry pasta as a main course.
- How much does cooked pasta weigh?
- Roughly 2 times the dry weight, as an orientation. It is deliberately given as an approximation — pasta shape, brand and cooking time all shift it.
- How are children calculated?
- The source cited here gives no child-specific value. EventCalc therefore applies its own consistent child factor and labels it as an EventCalc assumption — never as a recommendation from the source.
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