Can you give portion advice for cooking the dry penne pasta for 200? We want to mix the pasta with a meat spaghetti sauce. Is there a general rule for pounds of pasta per 100 servings?
No such thing as a standard serving of anything really
It's always just serving size * number of people + some for wastage
Cook 100 g of your pasta, and work out what percent makes a serving; use an accurate set of scales you can divide the cooked serving weight by total cooked weight. This ratio can then be applied to 100 g dry, to work out the dry per person
Then multiply that by number of people, and add few percent for cooking and serving wastage