Choose how many people you are serving and the pasta you want to make to get the flour, eggs, water, and salt for the dough.
Pasta type
Flour
200
g
Eggs
100
g
≈ 2 large eggs
Salt
2
g
How this result was calculated
For 2 servings of tagliatelle & ribbons, this calculator uses about 200 g of flour and yields roughly 302 g of fresh pasta dough.
For the most accurate dough, beat the eggs and weigh out the grams shown, especially when the egg count is not a whole number.
Tip for this pasta
Roll the dough thin and dust the cut ribbons with semolina so they do not stick before cooking.
For a main course, plan on about 100 g of flour and one large egg per person for rolled egg pasta, which yields roughly 150 g of fresh dough and a satisfying plate. Appetizer or starter portions can be scaled down, while filled pasta and lasagna need a little less dough per person because the filling and sauce add volume.
This calculator multiplies a per-person reference amount by the number of people you are serving. Egg pasta follows the classic Italian ratio of about 100 g flour to one large egg. Gnocchi swaps most of the flour for cooked potato, and the eggless style uses semolina and water instead of eggs. Egg weights assume large eggs of about 50 g each.
100 g flour + 1 egg per person
Classic egg pasta cut into ribbons such as tagliatelle, fettuccine, or pappardelle. The traditional ratio of 100 g flour to one large egg makes a generous main-course portion.
Roll the dough thin and dust the cut ribbons with semolina so they do not stick before cooking.
90 g flour + filling per person
The same egg dough rolled thinner for stuffed shapes like ravioli, tortellini, or agnolotti. Slightly less dough per person because the filling adds volume.
Plan on roughly 90 to 100 g of filling per person and seal each piece well to keep it from opening while boiling.
80 g flour per person
Egg pasta rolled into wide flat sheets for layered bakes. A little less dough per person is needed because the sauce and filling layers add bulk.
Pre-cut sheets to fit your baking dish and blanch them briefly if you are not using a very wet sauce.
250 g potato + 70 g flour per person
Soft potato dumplings made from cooked potato, flour, and a little egg. They use far less flour than rolled pasta and lean on starchy, floury potatoes.
Use floury potatoes, work the dough as little as possible, and add just enough flour to bring it together so the gnocchi stay light.
100 g flour + 50 ml water per person
A southern Italian style dough made from durum wheat semolina and water, used for shapes like orecchiette, cavatelli, and pici. Naturally vegan and pleasantly chewy.
Knead well and let the dough rest so the semolina hydrates fully and becomes easier to shape by hand.
Reference quantities for one serving. Multiply by the number of guests, or just use the calculator above.
| Pasta type | Flour | Eggs | Water | Salt | Potato / filling |
|---|---|---|---|---|---|
| Tagliatelle & ribbons | 100 g | 1 | — | 1 g | — |
| Ravioli & filled pasta | 90 g | 0.90 | — | 1 g | 100 g filling |
| Lasagna sheets | 80 g | 0.80 | — | 1 g | — |
| Potato gnocchi | 70 g | 0.25 | — | 2 g | 250 g potato |
| Eggless semolina | 100 g | — | 50 ml | 2 g | — |
Egg counts assume large eggs of about 50 g each. Fractional eggs are easiest to handle by beating an egg and weighing out what you need.
Use the calculator to get your amounts, then mix, knead, rest, and roll the dough before shaping it.
Mound the flour, make a well in the center, and add the eggs (or water for eggless dough) and salt. Gradually pull the flour into the liquid until a shaggy dough forms.
Knead for 8 to 10 minutes until the dough is smooth and elastic. Add a little flour if it is sticky or a few drops of water if it feels dry.
Wrap the dough and let it rest for at least 30 minutes at room temperature so the gluten relaxes and the dough rolls out more easily.
Roll the dough thin with a pin or pasta machine, then cut or fill it for the shape you want. Dust with semolina to prevent sticking.
The classic ratio is about 100 g of flour and one large egg per person for rolled egg pasta such as tagliatelle. That makes roughly 150 g of fresh dough, which is a good main-course serving.
Plan on about 150 g of fresh egg pasta dough per person for a main course, or around 100 g for a starter. Filled pasta and lasagna need a little less dough per person because the filling and sauce add volume.
A common gnocchi ratio is about 1 kg of floury potato to 250 to 300 g of flour and one egg, which serves roughly four people. Per person that works out to around 250 g potato and 70 g flour, with a small amount of egg.
Yes. The eggless semolina style uses durum wheat semolina and water, typically around 100 g of semolina to 50 ml of water per person. It is naturally vegan and works well for hand-shaped pasta like orecchiette and cavatelli.
Plan on roughly 90 to 100 g of filling per person for ravioli, in addition to the pasta dough. The exact amount depends on how thin you roll the sheets and how generously you fill each piece.