Getting portion costing right on fresh filled pasta is often what separates a genuinely profitable specials board from a dish that’s quietly eating your margin. Here’s how we’d suggest thinking about it.

Start with a realistic portion size

A starter portion is typically lighter than a main course serving, so confirm your target portion weight with your supplier first. Your per cover cost only means something if it’s based on what you’ll actually plate up.

Work from case pricing, not a rough per unit guess

Wholesale filled pasta is priced by the case, so your real per portion cost comes down to units per case and how consistent each unit’s size is. Consistency, more than anything, is what makes accurate costing possible.

Don’t forget sauce, garnish and labour

The pasta is only part of the cost. Sauce ingredients, garnish, and the labour minute spent finishing the dish all need to sit in your per cover figure before you settle on a menu price.

Price for the category, not just the raw cost

Filled pasta with a distinctive filling, crab and lime, a bold vegan option, or a Sardinian shape like culurgiones, can comfortably support a menu price closer to a considered small plate than a basic pasta side.

Frequently Asked Questions

Does fresh filled pasta cost more than dried per portion?

Generally yes, and that reflects the filling, the way it’s made and the fact it’s a fresher product overall. Your menu pricing should account for that.

Can you provide portion weights for costing purposes?

Yes, just ask for portion and case details when you set up your trade account so you can build accurate costings from day one.

Get pricing and portion details for your menu. Open a trade account or get in touch if you’d like to talk numbers first.