🍳 Pasta Dough Calculator
Balance flour, egg, water, salt, and hydration for fresh pasta dough that rolls and cuts cleanly.
| Flour | Absorb | Feel | Use |
|---|---|---|---|
| 00 | medium | silky | fresh |
| All-purpose | medium | elastic | home |
| Semolina | low | firm | shapes |
| Whole wheat | high | rough | rustic |
| Style | Flour | Liquid | Texture |
|---|---|---|---|
| Egg | 100g | 1 egg | rich |
| Semolina | 100g | 32g water | firm |
| Yolk rich | 100g | 2 yolks | golden |
| Ravioli | 100g | 35g liquid | soft |
| Flour | Eggs | Portions | Notes |
|---|---|---|---|
| 200g | 2 | 2 | small |
| 300g | 3 | 3-4 | standard |
| 400g | 4 | 4-5 | family |
| 600g | 6 | 6-8 | batch |
| Style | Target | Roll | Result |
|---|---|---|---|
| Tagliatelle | thin | 6-7 | silky |
| Ravioli | medium | 5-6 | strong |
| Lasagna | thin | 6 | wide |
| Semolina | firm | 4-5 | sturdy |
| Flour | Absorb | Feel | Use |
|---|---|---|---|
| 00 | medium | silky | fresh |
| All-purpose | medium | elastic | home |
| Semolina | low | firm | shapes |
| Whole wheat | high | rough | rustic |
| Style | Flour | Liquid | Texture |
|---|---|---|---|
| Egg | 100g | 1 egg | rich |
| Semolina | 100g | 32g water | firm |
| Yolk rich | 100g | 2 yolks | golden |
| Ravioli | 100g | 35g liquid | soft |
| Flour | Eggs | Portions | Notes |
|---|---|---|---|
| 200g | 2 | 2 | small |
| 300g | 3 | 3-4 | standard |
| 400g | 4 | 4-5 | family |
| 600g | 6 | 6-8 | batch |
| Style | Target | Roll | Result |
|---|---|---|---|
| Tagliatelle | thin | 6-7 | silky |
| Ravioli | medium | 5-6 | strong |
| Lasagna | thin | 6 | wide |
| Semolina | firm | 4-5 | sturdy |
| Flour | Absorb | Feel | Use |
|---|---|---|---|
| 00 | medium | silky | fresh |
| All-purpose | medium | elastic | home |
| Semolina | low | firm | shapes |
| Whole wheat | high | rough | rustic |
| Style | Flour | Liquid | Texture |
|---|---|---|---|
| Egg | 100g | 1 egg | rich |
| Semolina | 100g | 32g water | firm |
| Yolk rich | 100g | 2 yolks | golden |
| Ravioli | 100g | 35g liquid | soft |
| Flour | Eggs | Portions | Notes |
|---|---|---|---|
| 200g | 2 | 2 | small |
| 300g | 3 | 3-4 | standard |
| 400g | 4 | 4-5 | family |
| 600g | 6 | 6-8 | batch |
| Style | Target | Roll | Result |
|---|---|---|---|
| Tagliatelle | thin | 6-7 | silky |
| Ravioli | medium | 5-6 | strong |
| Lasagna | thin | 6 | wide |
| Semolina | firm | 4-5 | sturdy |
Pasta dough is one of those things that seems more complicated than they actually are With simple and easy recipe you can learn make soft, silky homemade pasta in around hour, whether with machine or without it. No boxed pasta can compete with the taste and structure of fresh.
Basic ingredients are flour, eggs and occasionally water. For pasta dough flour and water suffice, but replacing water with eggs, as they do in North Italy, gives better result. Normal recipe uses 2 cups of all-purpose flour, 3 big eggs, bit of salt and spoon of olive oil.
How to Make Fresh Pasta Dough
The simplest proportion is one big egg for 100 grams of flour. Do not matter to add extra yolks, unless you want yellower colour. Italian 00 flour works best, because it is finely ground.
Mix of half semolina and half all-purpose flour gives dough, that works welll.
Put the flour on clean surface and form a deep hole. Crack the eggs in the hole and mix with salt. Guide fork until the mix thickens, then with scraper combine the whole dough.
The volcanic mode helps to control the dryness of the dough and give equal texture. Food processor works also, pulse short times until the mix looks as couscous and meets when pressed. If too dry, add spoon of water.
If sticky, put flour over it.
Kneading matters. Pasta dough benefits from good kneading. Compared to bread dough it will seem relatively soft.
It must feel elastic but smooth. Do not omit the resting of the dough. Already 10 minutes is fine, but 30 minutes in the refrigerator works even more well.
During rest the dough absorbs a bit more moisture. Fresh pasta dough must be a lot rigid, it should not stick to the hands after rest.
After rest share it in 4 parts. Flatten one to oval disk and pass through the broadest setting of the pasta machine. Since thick settings walk down.
One ration of dough, around 100 grams, forms sheet of 12 until 15 inches long after passing through the slimmest setting. Cut the sheets and dust lightly with semolina flour.
Fresh pasta is most like its form and size before and after cooking. For newcomers work fettuccine, linguine or pappardelle. It best coincides with sauce, that does not cover the texture.
Folks prepared pasta during centuries before any cared about precise measures. Is a lot of freedom.