All about pasta hydration: calculations, tips & adjustments

Hydration is the total amount of liquid present in a dough in relation to the amount of flour used. Liquids can include water, oil, eggs, purees, etc.
In homemade pasta, the amount of water is usually calculated on 500 or 600 grams of flour, since home machines have a smaller capacity. However, recipes often indicate hydration as a percentage rather than in exact quantities. So how do you know how much liquid to add?

✅ How to calculate the amount of liquid needed: if you have the flour and want to know how much liquid to add:

Flour × Percentage = Hydration

Example: You have 500 g of flour and want a 38% hydration. 👉 500 × 0.38 = 190 g total liquid (water + eggs + oil + other)

For example:

10 g oil
2 eggs at 52 g each = 104 g
76 g of water or other liquid
Total = 190 g

✅ How to calculate the hydration percentage of a recipe: if you already have flour and liquids and want to know the hydration level:

(Total Liquids ÷ Flour) × 100 = Hydration Percentage

Note: in cooking, grams and milliliters for liquids are often treated as equivalent.

Factors that influence hydration

Type of flour: semolina, semola rimacinata, all-purpose, rice, almond, etc.
Brand of flour: some semolinas absorb more liquid than others.
Climate: humidity and temperature affect absorption.
Pasta shape:
- Spiral shapes (fusilli, calla, cellentani, etc.) → may require 10 g/ml less
- Long pasta (spaghetti, pappardelle, etc.) → may need more liquid to avoid breaking
Resting the dough in the machine improves absorption.
Type of die:
- Bronze dies → require slightly higher hydration than POM ones
- POM dies are smoother → require less hydration
Oil is sometimes used as part of the liquid: it helps the pasta flow better with bronze dies, adds elasticity, useful for long shapes
Eggs: always weigh them, as they vary in size. Don’t add too many, as they behave differently than water and may make the dough too sticky, making extrusion harder. It’s always recommended to add some water along with the eggs.

💧 Recommended Hydration Levels

Pasta Type	Recommended Hydration %
Short pasta	36–40%
Long pasta	36–40%
Sheets (lasagna, etc)	38–45%
Spiral-shaped dies	35–38%
Shaped dies	40–44%

🛠️ How to Adjust the Dough

If too dry:
- Let it rest 15–30 minutes
- Or add a small amount of water and let it knead again
If too wet:
- Add flour gradually (1 teaspoon at a time), mix and re-evaluate

Final Note

If the pasta isn’t smooth during extrusion, the machine or die might not be warm enough. In that case:

Cut the dough
Put it back into the machine
Let it knead again
Proceed with a new extrusion

Hydration Values Table

Flour (g)	Hydration %	Liquid to Add (g)
250	25%	62.5
250	26%	65
250	27%	67.5
250	28%	70
250	29%	72.5
250	30%	75
250	31%	77.5
250	32%	80
250	33%	82.5
250	34%	85
250	35%	87.5
250	36%	90
250	37%	92.5
250	38%	95
250	39%	97.5
250	40%	100
250	41%	102.5
250	42%	105
250	43%	107.5
250	44%	110
250	45%	112.5
250	46%	115
250	47%	117.5
250	48%	120
250	49%	122.5
250	50%	125
500	25%	125
500	26%	130
500	27%	135
500	28%	140
500	29%	145
500	30%	150
500	31%	155
500	32%	160
500	33%	165
500	34%	170
500	35%	175
500	36%	180
500	37%	185
500	38%	190
500	39%	195
500	40%	200
500	41%	205
500	42%	210
500	43%	215
500	44%	220
500	45%	225
500	46%	230
500	47%	235
500	48%	240
500	49%	245
500	50%	250