Small shell pasta portion check, 100g dry per person sound right?

[Thomas Martinez]

Find something interesting with a little test someone did on small shell pasta, thought it was worth discuss.
100g of dried pasta expand to 240g when cooked... 1.4x expansion ratio. Not too much, long pasta or ribbed pasta can expand to twice the weight or more.
Small shell pasta expansions are slower due to its shape, although salt and cook time is also factors in the expansion of pasta. 100g per person is suitable for a main course but can be on the heavy side for a side dish. For mac and cheese, it would be better at 70-80g per person because of the bulkiness of the sauce.
What others go to when cooking small shell pasta? What is the 1.4x ratio for small shell pasta? When cooked in bulk?

 

[Better Badger]

100g per person is the go-to portion for small shell pasta in Italy. 80g is the traditional serving size but tends to get rounded up to 100g.

 

[Misty Mandrill]

1.4x seems low for small shell pasta expansion. I find that small shell pasta make closer to 2x the expansion. Unless it is undercooked?

 

[Bewildered Bat]

why does bronze die pasta hold sauce better anyway? is it just the rougher surface or is there something else going on with the starch