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Total recipe cost measures the value of all ingredients the recipe actually uses. Cash grocery cost measures the new money you need to spend to make it with the food already in your kitchen. Either number can be higher depending on pantry inventory and package sizes.
Pantry ingredients are not free just because you already own them. Calculate the cost of only the amount a recipe uses by dividing the original package price by its quantity, then multiplying by the amount used.
The right amount of pasta depends on whether it is a main meal or side, how much each person normally eats, and whether you want leftovers. Calculate from dry pasta whenever possible, then adjust for pantry stock and package size.
There is no single weekly rice amount that works for everyone. Calculate how many rice meals you actually plan to eat, multiply by your normal dry-rice portion, subtract what is already in the pantry, then adjust for package size and cooking yield.
Recipe cost is more than adding grocery-store prices. Learn how to calculate the cost of the exact ingredient amounts used, divide by the portions you really get, and account for pantry ingredients, package leftovers, and food waste.
When I am trying to keep a food budget under control, knowing the total price of a recipe is useful, but knowing the **cost per serving** is even more helpful. It tells me what one actual meal or portion costs and makes it much easier to compare homemade recipes, adjust ingredients, and plan affordable meals.