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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