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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Result
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Formula
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
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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