GIFSQ Tools · Module 06 — Bakery, Pasta, Breakfast Cereals & Snacks · Tool 113 of 500
Work out pasta dough hydration from flour, water and egg, including the effective hydration that counts only the water inside the egg.
Try sample values — fills the form with the worked example below.
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Hydration, liquid as added (%)
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Effective hydration, water only (%)
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Total dough (g)
Equation: Hydration as added (%) = (water + egg) ÷ flour × 100. Effective hydration (%) = (water + 0.75 × egg) ÷ flour × 100, because whole egg is about 75% water. Total dough = flour + water + egg.
Method: Pasta dough formulation practice for fresh pasta, consistent with the dough preparation basis of AACC 66-50.01 (Pasta and Noodle Cooking Quality). Egg water content of 75% is the standard composition value for whole egg.
Assumptions: whole egg is 75% water and 25% solids; all of the water and egg are absorbed into the dough.
Limitations: the 75% figure is an average — egg size and yolk share shift it slightly; semolina absorbs water more slowly than soft wheat flour, so rest the dough before judging it.
Rounding: hydration values and dough weight to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Pasta dough formulation practice for fresh pasta, consistent with the dough preparation basis of AACC 66-50.01 (Pasta and Noodle Cooking Quality). Egg water content of 75% is the standard composition value for whole egg.
Assumptions: whole egg is 75% water and 25% solids; all of the water and egg are absorbed into the dough.
Limitations: the 75% figure is an average — egg size and yolk share shift it slightly; semolina absorbs water more slowly than soft wheat flour, so rest the dough before judging it.
Rounding: hydration values and dough weight to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: 500 g flour, 150 g water, 100 g egg. Hydration as added = 250 ÷ 500 × 100 = 50.00%; effective hydration = (150 + 75) ÷ 500 × 100 = 45.00%; dough = 750.00 g.
Enter values above to see results.
Typical fresh pasta effective hydration: 40–50%. Dried pasta dough runs lower, about 30–35% effective hydration. Tool 113 of 500 — GIFSQ
