Fresh egg pasta calculator
Fresh egg pasta: one egg per 90–100 g of flour and no water at all.
Total hydration counts the water inside the eggs, milk and butter.
Fresh egg pasta has one rule and every source agrees on it: one egg per 90–100 g of flour, and no water. The rest is rolling and letting the dough rest.
How it works
One egg per 100 g of flour
King Arthur: 3 eggs to 280 g of flour. GialloZafferano: 4 eggs to 400 g. AniaGotuje: one egg plus two yolks to 160 g. Three kitchens, three ways of writing it, the same ratio — about 54% egg by weight against the flour.
Yolks in place of some whites
AniaGotuje swaps part of the whole eggs for yolks: one whole plus two yolks to 160 g of flour. Yolk brings fat and less water than white, so the dough is yellower, softer under the pin and slower to dry out. The total egg weight stays where it was.
The rest is part of the recipe
King Arthur wraps the dough and leaves it at least 30 minutes at room temperature, or overnight in the fridge. Without that the dough shrinks back as you roll and tears on the thin settings of the machine.
Sources & methodology
Every percentage in this calculator traces to the published sources below — nothing is invented. Where respected sources disagree, the default sits inside the documented range.
- King Arthur — Fresh Pasta — The anchor: 280 g flour / 3 large eggs = 150 g (54%) / ½ tsp salt, rested 30 min, 4–5 servings.
- GialloZafferano — Pasta fresca all’uovo — The same rule stated the Italian way — 4 eggs to 400 g of "00" flour, one egg per 100 g — from GialloZafferano’s editorial recipe site, not its blog network.
- AniaGotuje — makaron domowy — The yolk-enriched Polish version at the same total egg weight: 1 egg + 2 yolks to 160 g of flour (56%), plus a spoon of oil the formula leaves out.
FAQ
Which flour?
King Arthur uses all-purpose or its own pasta blend, GialloZafferano uses Italian "00". The 00 is milled finer and gives a silkier sheet; all-purpose is closer to hand and works. Semolina is a separate school, with its own calculator.
The dough came out too dry, or too wet
Eggs vary by a good ten grams and flour drinks differently depending on the day. Enter the weight of the eggs you actually have, and only start adding flour by the spoonful if the dough is still sticking to your hands after five minutes of kneading.
Should I add olive oil?
AniaGotuje adds a tablespoon; the Italian sources add none. Oil makes rolling easier and softens the dough slightly, but the recipe does not need it to work, which is why it is not in the formula.
How much pasta per person?
About 108 g of raw dough, which is King Arthur’s yield split four to five ways. Fresh pasta weighs more than dried for the same flour, because the water is already in the egg.