Pasta basics, by the numbers

To make great pasta, it helps to know a few key numbers:

For most recipes, plan about 4 ounces of pasta per serving. So a 1-pound box will make four servings.

To dress pasta, plan for about 3 cups of tomato-based sauce per pound of pasta, says Becky Hays, managing editor at Cook’s Illustrated magazine. For pesto, you will need about 3/4 cup.

For easy planning, most pasta is sold in 1-pound packages and most jars of sauce contain 3 cups. To make four servings, buy one of each.

When cooking pasta, plenty of water is essential. For each pound of pasta, you will need to boil at least 4 quarts of lightly salted water. (Use about 1 tablespoon of salt.)

A 6- to 8-quart pot is best.

When cooking for a crowd, don’t try to cook 2 pounds of pasta in 1 pot, say the editors of Cook’s Illustrated. It will take too long for the water to return to a boil. Instead, use 2 pots.

Cooking time will vary by pasta shape and size, but a good rule of thumb is to drain the pasta when you think it is about 30 seconds away from being done. Residual heat in the pasta will finish the cooking.