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Fresh Pasta Portion Calculator

Estimate 00 flour and eggs for fresh egg pasta based on how many people you serve. Uses a simple per-guest rule you can tune (grams of flour and eggs per guest).

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Formula

#
Core Formula
Flour = guests x flour per guest. Eggs = guests x eggs per guest.

How it works: A common starting point is about 100 g of 00 flour and 1 large egg per person for rolled pasta. Adjust flour per guest if your eggs are smaller or you prefer a firmer dough.

Worked Example

6 guests, 100 g flour per guest, 1 egg per guest:
1Step 1: Flour = 6 x 100 = 600 g
2Step 2: Eggs = 6 x 1 = 6 large eggs
3Step 3: Mix, knead until smooth, rest, then roll

Frequently Asked Questions

Why 100 g of flour per person?

It is a practical rule of thumb for egg pasta: about one large egg per 100 g of 00 flour balances moisture and structure for rolling. Adjust if your eggs run small or you want a drier dough.

Do I need water or olive oil?

Many recipes add a splash of water or a little oil if the dough feels dry. This calculator only sizes flour and eggs so you can follow your preferred finishing steps.

Is semolina included?

This tool assumes all-purpose or 00 flour for rolled sheets. If you blend semolina, reduce total flour or follow a recipe that gives the split.

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