Pasta is frequently thought that as an easy dinner for four or more people. However it’s a small annoying for simply one or two, because most recipes do a big amount and also 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 whole recipe and have leftovers!” the group says. Well as lot as mine husband and I love pasta, us don’t actually desire to eat what’s left the it for the entirety rest of the week.

Here’s mine strategy: It’s dead an easy and renders pretty much all pasta recipes out there, that serve four to six, yours because that the taking.

There to be a time in mine life when I tried really hard to take simply a quarter or a 6th of dry spaghetti the end of it’s box in bespeak to chef up just the perfect part for one. I’ll be the first to recognize that was silly. Now it goes favor this, regardless of the cooking recipes or if ns am cooking for two or simply myself: Cut the recipe in half and cook fifty percent the crate of pasta. Many recipes speak to for one pound of pasta — i beg your pardon is a traditional box or bag — to serve 4 to 6 people. It’s far less complicated to eyeball this than fuss over certain measurements.


I discover that fifty percent the box, or a half-pound (eight ounces) of pasta, serves two to 3 people, relying on sauce and also hunger level. If it’s a simple cacio e pepe and my husband and I are pretty hungry, we’ll quickly polish that off. If there are numerous veggies added to the pasta or it’s tossed in a hearty meat sauce, they’ll be leftovers for among us to reap for lunch the following day or reheat because that dinner one more night during the week if we’re left to our very own devices.

The same amount works good for just one person, too. You’ll have sufficient leftover for another dinner or a pair of lunches fairly than struggling to eat whole pound of pasta before it’s time come toss it.

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Sheela Prakash

Senior Contributing Food Editor

Sheela is the senior Contributing Food Editor in ~ Kitchn and the writer of Mediterranean Every Day: Simple, motivated Recipes because that Feel-Good Food. She got her master"s degree from the college of Gastronomic scientific researches in Italy and is likewise a Registered Dietitian.

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