Fresh Egg and Extruded Pasta -

These are my notes when experimenting with flour and moister ratios in doughs for extruded and egg pasta. Extruded pasta will typically be a much drier dough.

-Fresh Egg Pasta -

2 cups ( 10oz ) APF 
2 cups ( 11oz ) Tipo 00 flour
One pinch salt
6 large eggs ( 10.5oz)
2 tablespoons ( 1oz ) olive oil

TFW = 21oz TW = 11.5oz + 21oz = 32.5oz IP = 54%

-Extruded Pasta 1 -

10oz APF or 00 or ratio
4 to 4.5oz H2O
4 large eggs ( 7oz - 1 egg == 1.75oz )
1 3/4 semolina 5.5oz/cup 9.62 oz 
1 3/4 APF 5/oz 8.75oz 
1 tablspoon water
1 teaspoon saly
4 large eggs 7/8 cup liquid volume. 7oz

TFW = 18.37 TW = 25.87 40% H2O

-Extruded Pasta 2 - Bob’s Redmill

2 tablespoons olive oil 1oz
2 tablespoons water 1oz
2 eggs 2.5oz
1/2 teaspoon salt
1 1/2 cup semolina 8.25

54% H2O

Enjoy!