Do the easy maths first
A four-serving recipe uses 300 g of dry pasta and 400 g of tomatoes. For two servings, use 150 g of pasta and 200 g of tomatoes.
For six servings, multiply by 1.5: 450 g of pasta and 600 g of tomatoes. Write the new amounts down before cooking. Mental maths gets less fun with garlic on your hands.
Check whether it still fits
More food may need a bigger pan or separate batches. Half a recipe may need a smaller pan. Look at how much room the method expects.
Awkward fractions need judgment: half an onion is straightforward; half an egg may need recipe-specific advice. With optional seasonings, start modestly and taste where appropriate.
Keep the cooking cues
Half the pasta doesn’t cook in half the time. Follow its packet guidance and check texture. Other methods can change with the amount and equipment, so watch the recipe’s cues.
Keep safety instructions intact. If a change affects doneness or a method you don’t know, find reliable guidance for that particular recipe before improvising.
Reviewed by WeekPlated editorial. Our editorial approach
