Those two are an absolute must for me.

Not American portions, but for a dish that is centered around pasta. Usually with a light tomatoe sauce, aglio e olio or something like that. And I like to have a second helping, so that’s included.

If you’re going for a casserolle or something else with lots of Cheese, a thick and creamy sauce, or relevant amounts of meat and/or vegetables to go with it, you’ll need less than that.

125 grams of dried pasta per person, as a main course usually works fine for me.

I am amazed at how convoluted your way to solve the first three equations is, but I applaud you for pulling through and solving the integral. That’s where I chickened out, because I’d have had to look something up.