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If you're cooking, the strategy that has worked best for me is to measure all calories that go into the product, then divide it by the amount of servings you plan to consume. So if I make spaghetti and I plan on getting 6 meals from a batch, I'll divide the total calories by 6. As long as you're paying attention and accurately measuring out ingredients, it's going to be pretty close.
Thats what I do also.
But with pasta I always make 1,5 dl per serving. Thats about 60 g dry or 150 g cooked and amounts to 220 kcal. To me thats the perfect amount of pasta. I weight less and my pasta boxes last much longer since I started measuring pasta.