In average: 1 egg per 100g of flour depending on types of eggs and the humidity rate of flour.
For a basic dough:
- 10 eggs
- 1 kg flour
To make green pastry: less 1 egg and add 70-80g spinach, boiled in salted water, strained, cold hand strained and chopped with knife. For a portion of 5 eggs only, do not take away a whole egg but add as much flour as required by the process.