Our standard ratio for pasta is 3 parts flour, 2 parts egg. This is the dough that we use most often when we’re making fresh pasta at home. It works well for lasagna, ravioli, tagliatelle, pappardelle, and many other shapes. Some people choose to use more egg yolks than whites to achieve a more traditional, golden color and you should feel free to do that if that’s the aesthetic you prefer. You can also choose to dial back the whole grain flour and incorporate a percentage of all-purpose or 00 flour. As always, all the recipes on this site are mere suggestions to give you an idea of how to use our flours. Most of the fun of cooking and baking is experimenting and fine-tuning dishes to your taste.