Fresh Pasta Dough Calculator
Calculate the exact flour and egg amounts for fresh pasta dough.
Scale for any number of servings — for tagliatelle, fettuccine, lasagna, ravioli, and more.
Fresh Pasta Dough Recipe
Classic Fresh Pasta Ratios
The traditional Italian ratio is 100g of flour per 1 large egg per serving.
| Pasta Type | Flour per Serving | Notes |
|---|---|---|
| Egg pasta (tagliatelle, fettuccine) | 100g flour + 1 egg | Classic Italian ratio |
| Semolina pasta | 100g semolina + water | No eggs, more rustic |
| Stuffed pasta (ravioli, tortellini) | 120g flour + 1 egg | Thinner dough, more stretch |
| Lasagna sheets | 100g flour + 1 egg | Roll thinner than fettuccine |
Flour types:
- 00 flour — silky smooth pasta, best for delicate shapes
- Semolina — rustic, holds sauces well, more al dente texture
- All-purpose — good substitute when 00 is unavailable