Basic Pasta Ratio

Baker’s percentages are based on the amount of liquid as a percent of the weight of flour. You do need a scale. Grams is the most precise. Imperial will work.

All of my pastas are 66 percent hydration using whole egg—the weight of the egg is 66 percent of the weight of the flour. Last night, for four people, I cracked four eggs into a bowl and weighed them. The weight was 190 grams. Divide the weight by 0.66 to get the amount of flour, 288 grams.