The 1 Egg to 100 Grams Rule
Fresh egg pasta is one of the most forgiving doughs in the kitchen once you know the ratio Italian cooks have used for generations: one large egg for every 100 grams of flour, and that quantity feeds roughly one hungry person as a main course. Scale it up and the math stays clean. Four servings means about 400 grams of flour and 4 eggs; six servings means 600 grams and 6 eggs. A large egg weighs close to 50 grams out of its shell, which is why this single ratio reliably produces a dough that is moist but not sticky.
flour (g) = servings x portion grams; eggs = round(flour / 100)
This calculator works from the number of people you are feeding rather than asking you to guess at weights. Choose a starter portion (about 75 g of flour each), a standard main (100 g), or a hearty portion (125 g) and it scales the eggs to match. Because eggs come whole, it rounds to the nearest egg and lets the flour absorb small differences during kneading.
Rich Yolk Pasta and Eggless Semolina
Two variations break from the classic ratio. A richer, silkier dough swaps some whole eggs for extra yolks, which adds fat and color for tender filled pasta and paper-thin sheets; a typical rich formula runs about one whole egg plus one yolk per 150 grams of flour. The eggless southern Italian style uses no eggs at all, just durum semolina and warm water at roughly 50 percent hydration, perfect for hand-shaped orecchiette and cavatelli.
Why Weighing Beats Cups
Flour packs unpredictably into a measuring cup, swinging from 110 to 140 grams depending on how you scoop. Weighing flour in grams is the only way to hit the egg ratio consistently, which is exactly why every serious pasta recipe is written by weight. The cup estimates here are a guide; trust the grams.
Frequently Asked Questions
How much flour and how many eggs per person for fresh pasta?
The classic rule is 100 grams of flour and 1 large egg per person for a main course. For a starter or side portion drop to about 75 grams of flour, and for very hungry eaters or pasta that will be sauced richly, go up to 125 grams. The egg count tracks the flour at roughly 1 egg per 100 grams.
What flour is best for fresh egg pasta?
Italian 00 flour is the traditional choice because it is finely milled and produces a smooth, silky dough that rolls thin without tearing. All-purpose flour works well too and is easier to find. For eggless semolina pasta you want durum semolina or semola rimacinata, which gives the rustic bite that holds shaped pasta together.
Why would I add extra egg yolks?
Egg yolks are pure fat and emulsifiers, so replacing some whole eggs with yolks makes a richer, more golden, and more tender dough. This is the secret behind restaurant-quality tagliatelle and delicate filled pasta like ravioli and tortellini. The trade-off is a slightly drier dough, so you may need a teaspoon of water to bring it together.
My dough is too dry or too sticky. How do I fix it?
Egg sizes and flour humidity vary, so small adjustments are normal. If the dough is crumbly and will not come together, work in water half a teaspoon at a time; if it is sticky, dust in a tablespoon of flour at a time while kneading. Aim for a smooth, firm ball that springs back slowly when pressed, then rest it 30 minutes before rolling.
Practical Guide for Fresh Pasta Dough Calculator
Start with the ratio, then trust your hands. Weigh the flour onto a clean surface or into a bowl, make a well in the center, and crack the eggs in. Beat the eggs gently with a fork while pulling flour in from the inner walls of the well, a little at a time, until the mixture goes from a loose batter to a shaggy mass. Only then do you start kneading. This slow incorporation is what keeps the dough from going lumpy or absorbing too much flour too fast.
Kneading is non-negotiable for egg pasta. Push the heel of your hand into the dough, fold it back over itself, rotate a quarter turn, and repeat for a solid 8 to 10 minutes. The dough will feel stiff and uneven at first, then gradually turn smooth, elastic, and slightly tacky. Properly kneaded dough holds together when you roll it whisper-thin; under-kneaded dough tears. After kneading, wrap it tightly and rest it at least 30 minutes so the gluten relaxes and the dough rolls out without snapping back.
Match the style to the shape you want. Classic 1:1 egg dough is the all-purpose workhorse for tagliatelle, fettuccine, and lasagna sheets. The richer yolk-heavy dough shines for filled pasta and ultra-thin sheets where tenderness matters. Eggless semolina dough is firmer and chewier, built for hand-shaped pasta that needs to hold its form in boiling water. Deciding before you mix means you weigh the right ingredients the first time.
Quick Checklist
- Weigh flour in grams; one large egg per 100 g is the baseline.
- Pull flour into the eggs slowly to avoid a lumpy dough.
- Knead a full 8 to 10 minutes until smooth and elastic.
- Rest the wrapped dough 30 minutes before rolling or shaping.