Bulk Pasta Audits: Gram-for-Gram Cost Analysis of Boxed vs. Fresh
Is homemade pasta actually cheaper, or are you paying with your time? We weigh bulk semolina flour against standard boxed pasta on a true cost-per-ounce basis.
INGREDIENT UNIT LEDGER
SERVINGS:
4
INGREDIENT ITEM
QTY
UNIT COST
Semolina Flour (Bulk Bag)
10 oz
$0.60
Large Eggs
3 large
$0.75
Olive Oil
1 tbsp
$0.18
Salt
1 tsp
$0.02
ESTIMATED TOTAL MATRIX:
$1.55
COST PER SERVING:
$0.39
Preparation Protocol
- Mound and Well: Pour semolina onto a work surface and form a well in the center. Crack eggs and oil into the well.
- Knead: Gradually incorporate flour into the eggs with a fork, then knead by hand for 8-10 minutes until smooth and elastic.
- Rest: Wrap dough in plastic and rest at room temperature to relax the gluten.
- Roll and Cut: Roll dough thin with a pasta machine or rolling pin, then cut into the shape of your choice.
- Cook: Boil fresh pasta in salted water for just 2-3 minutes, since fresh sheets cook far faster than boxed dry pasta.