Pasta is regularly thought that as an easy dinner for four or much more people. However it’s a tiny annoying for just one or two, because most recipes make a big amount and it’s a little of pain to pull out just enough spaghetti because that one person from the box.




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“Make the entirety recipe and have leftovers!” the crowd says. Well as lot as mine husband and I love pasta, us don’t actually desire to eat what’s left that it because that the whole rest of the week.


Here’s mine strategy: It’s dead basic and provides pretty much all pasta recipes the end there, the serve 4 to six, yours for the taking.


There to be a time in my life once I tried very hard to take simply a 4 minutes 1 or a 6th of dried spaghetti the end of it’s box in stimulate to cook up simply the perfect section for one. I’ll be the first to recognize that was silly. Now it goes choose this, regardless of the cooking recipes or if ns am food preparation for two or simply myself: Cut the cooking recipes in half and cook fifty percent the box of pasta. Most recipes contact for one pound of pasta — i beg your pardon is a traditional box or bag — come serve four to six people. It’s far much easier to eyeball this 보다 fuss over certain measurements.


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I find that half the box, or a half-pound (eight ounces) that pasta, serves 2 to 3 people, depending upon sauce and hunger level. If it’s a simple cacio e pepe and my husband and I space pretty hungry, we’ll conveniently polish it off. If over there are several veggies added to the pasta or it’s tossed in a hearty meat sauce, they’ll be leftovers for one of us to reap for lunch the next day or reheat because that dinner an additional night throughout the mainly if we’re left to our very own devices.


The same quantity works great for just one person, too. You’ll have sufficient leftover for one more dinner or a couple of lunches rather than struggling to eat whole pound that pasta before it’s time to toss it.




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Sheela Prakash

Senior Contributing Food Editor

Sheela is the an elderly Contributing Food Editor in ~ Kitchn and also the author of Mediterranean Every Day: Simple, inspired Recipes because that Feel-Good Food. She received her master"s level from the university of Gastronomic scientific researches in Italy and also is also a Registered Dietitian.


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