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22
English
Water and flour ratio
Note:
• This table provides the flour-liquid ratio base on 200 g of flour. When using
400 g of flour to make pasta, double the liquid volume (including egg) to get
the right flour-liquid ratio.
Flour Liquid Liquid volume
Side
A/B
All-purpose
flour 200g
Egg mixture(including 1 egg) 80 ml A
Pure water 70 ml B
Spinach juice 75 ml B
Spinach juice+egg mixture
(including 1 egg)
75 ml B
Beet juice 75 ml B
Beet juice+egg mixture
(including 1 egg)
80 ml B
Carrot juice 75 ml B
Carrot juice+egg mixture
(including 1 egg)
80 ml B
Squid ink egg mixture
(including 1 tsp squid ink and 1 egg)
80 ml B
Tomato puree+water
(including 2 tbsp puree)
75 ml B
Tomato puree+egg +water
(including 1 tbsp puree and 1 egg)
85 ml B
Durum
(Semolina flour
150 g + all-
purpose flour
50 g)
Egg mixture 75 ml B
Pure water 65 ml B
Spinach juice 70 ml B
Spinach juice+egg mixture
(including 1 egg)
75 ml B
Beet juice 70 ml B
Beet juice+egg mixture
(including 1 egg)
75 ml B
Carrot juice 70 ml B
Carrot juice+egg mixture
(including 1 egg)
75 ml B
Squid ink egg mixture
(including 1tsp squid ink and 1 egg)
75 ml B
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