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 |
Article written with the contribution of Elise Avella Feiner.
