Pasta and noodle dough calculators
Fresh egg pasta at one egg per 90–100 g of flour, semolina pasta on warm water, alkaline ramen at 40% hydration and salted udon cut 3 mm wide.
Four stiff doughs, all rolled or cut, none of them fermented. Egg pasta is one egg per 90–100 g of flour and no water at all. Semolina pasta is durum and warm water with no egg, the southern school of orecchiette and cavatelli. The two noodles differ in what goes into the water: ramen takes baked baking soda for its alkaline bite and runs at 40% hydration, udon takes a lot of salt and is rested twice before it is cut 3 mm wide.
Fresh egg pasta calculator
Fresh egg pasta: one egg per 90–100 g of flour and no water at all.
Hydration 41% · 4 × 108 g
Semolina pasta calculator
Southern Italian pasta from durum semolina and warm water, no eggs — orecchiette and cavatelli.
Hydration 50% · 6 × 100 g
Ramen noodle dough calculator
Alkaline ramen noodles at 40% hydration: bread flour, water with baked baking soda, a little salt, rolled to 1–1.5 mm.
Hydration 40% · 4 × 143 g
Udon noodle dough calculator
Thick, chewy udon from flour, water and a lot of salt: a stiff dough rested twice and cut 3 mm wide.
Hydration 45% · 2 × 150 g