Fresh Pasta Calculator
Flour and eggs for fresh pasta by servings and shape, tagliatelle to ravioli: 00, all-purpose or semolina, classic, yolk-rich or no-egg dough, in g or oz. How it works
Use the Fresh Pasta Calculator
About the Fresh Pasta Calculator
Fresh egg pasta takes about 100 g of flour and 1 egg per person, so 4 servings of tagliatelle are 400 g of 00 flour and 4 large eggs, about 600 g of dough. Wider and filled shapes take more: 4 servings are 420 g of flour for pappardelle and 405 g for ravioli. Semolina takes up more liquid, so this calculator gives it one egg per 90 g instead: 600 g of semolina takes 7 eggs.
Flour and eggs by servings (tagliatelle, classic egg)
| Servings | Flour | Eggs, 00 or all-purpose | Eggs, 50/50 mix | Eggs, semolina | Optional extra yolks |
|---|---|---|---|---|---|
| 1 | 100 g | 1 | 1 | 1 | 0 |
| 2 | 200 g | 2 | 2 | 2 | 1 |
| 3 | 300 g | 3 | 3 | 3 | 1 |
| 4 | 400 g | 4 | 4 | 4 | 2 |
| 5 | 500 g | 5 | 5 | 6 | 2 |
| 6 | 600 g | 6 | 6 | 7 | 3 |
Eggs are rounded to whole eggs. With large eggs (50 g each) the dough weighs the flour plus 50 g per egg: 600 g for 4 servings of 00, 950 g for 6 of semolina.
Flour by pasta shape for 4 servings
| Shape | Flour per serving | Extra for the filling | Flour, 4 servings | In ounces |
|---|---|---|---|---|
| Tagliatelle | 100 g | none | 400 g | 14.1 oz |
| Thin noodles | 95 g | none | 380 g | 13.4 oz |
| Pappardelle | 105 g | none | 420 g | 14.8 oz |
| Lasagne sheets | 108 g | none | 432 g | 15.2 oz |
| Ravioli | 88 g | 15% | 405 g | 14.3 oz |
| Tortellini | 82 g | 22% | 400 g | 14.1 oz |
Grams per serving from Miss Vickie's fresh pasta flour calculator; the filling allowances are the middle of its 12 to 18% and 18 to 25% ranges. Flour is rounded to the gram.
Frequently asked questions
- How many eggs for 500 g of flour?
- Five, at one egg per 100 g of 00 or all-purpose flour. For 500 g of semolina the calculator rounds 5.6 eggs up to 6.
- What do I do if my pasta dough is too dry?
- Work in water a teaspoon at a time, or a beaten yolk, until it holds together without cracking. Medium eggs make a drier dough than large ones for the same egg count, and semolina needs more liquid than 00, so those batches are the likeliest to crack.
- 00 flour or semolina for fresh pasta?
- Either works here. The calculator gives 00 and all-purpose flour one egg per 100 g, semolina one per 90 g and a 50/50 mix one per 95 g. Per the card on the page, knead for about 10 minutes and rest the dough at least 30 minutes before rolling.
- How much fresh pasta per person?
- For tagliatelle, 100 g of flour per person, which with a large egg makes about 150 g of dough each. Thin noodles take 95 g, pappardelle 105 g and lasagne sheets 108 g. Enter the number of people as the servings; a fraction such as 2.5 counts as 2.
- How much flour do I need for ravioli?
- For 4 servings, 405 g: 88 g per serving plus 15% for the dough that wraps the filling. Tortellini take 82 g plus 22%, which is 400 g for 4. The allowances are the middle of the ranges Miss Vickie gives, 12 to 18% and 18 to 25%.
- Can I make fresh pasta without eggs, or with extra yolks?
- Yes. No-egg water dough takes water at half the flour weight, 200 g for 400 g of flour; add it a little at a time. Yolk-rich dough takes 45 g of whole egg and 17.5 g of yolk per 100 g of flour: 180 g of egg and 70 g of yolk for 400 g, about 650 g of dough.
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