Pasta Portions

Pasta Portions

Portion size is different depending on where you eat your pasta. In a nice restaurant it does to me seem to be pretty small. I have an enormous appetite for pasta. But then again I almost never ever order pasta in a restaurant unless I have had it recommended to me by a friend.

Dried Pasta & Fresh

This is pretty much a standard way of deciding how much pasta you will need.

100 gr. A normal portion for a main course if you are having it with a heavier sauce like meat balls or with shrimp (seafood) because of the additional weight of the added shrimp.

125 - 150 grams If you are having it with something like plain tomato sauce or butter and cheese, or oil and garlic.

But remember I eat a lot of pasta.

Portion Size

45 to 50 grams for an appetizer. (2 oz) followed by 1 or 2 courses

100 gr per portion for a main course. (about 4 oz.) with 1 course after

So 200 gr will give you 2 main courses or 4 appetizers.

More formal or holiday Italian meals consist of 4 - 5 courses.

Antipasti - which would be a selection of roasted or marinated vegetables and or sliced meats.
Primi - which is almost always pasta or gnocchi, (not more than 50 grams per person).
Main - which is grilled or saute 'd meat, fish or poultry. (you need not serve not more than 80 - 100 grams per person).
Salad - Sometimes if your host is very generous they will also serve cheese, nuts or some other small delicacies. Bread normally doesn't come to the table until the salad course and Italians don't normally serve butter.
Dessert

For the most part when I have a dinner and I want something nice but don't want to kill myself in the kitchen I will do it like this.

No antipasti - I will serve something with drinks before like sliced sausage or little lax canapes. It depends on what the welcome drink is.

Primi - Semolina gnocchi Ala Romano with butter and cheese

Main - a roasted piece of meat, chicken, pork or fish.

Salad - I always have a salad, it is perfect at this point in a meal. It somehow does not feel right to forgo this. Any small salad will do depending on your main course. Rocket, endive, romain or a mixed fine salad will do with a simple dressing.

Bread never comes to the table before the salad and always without butter unless there is a piece of cheese there.

Dessert - I prefer to go for something with fruit in it. Apple tart, roasted plums or nectarines. Keep it simple.

Some basic menu rules: If you serve cream in the first course don't serve cream during the meal again. This pretty much goes for everthing. If you are having pasta with pesto then stay away from basil for the rest of your courses - and so on.

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