How to judge quantity of fresh pasta dough per person Tomorrow I'll be making a big batch of fresh pasta for about 7-8 people.  

I know that if I'm using dried or bought fresh pasta, I usually count on about 125-150g per person, depending on the pasta type and whether it is dried or fresh.  

When making pasta dough I will add eggs to my flour weight.  Should I just approximate the total weight, and again count on 125-150g per person?  Or will the weight change while I am cooking?  

For instance, if I have 1kg durum flour and 16 eggs, the raw ingredients would weigh approximately 1.8kg in total (based on 50g per egg and not allowing for any reduction in weight during cooking).  By my reckoning, that would feed 12 people generously.  

Am I correct?
Michael Ruhlman (in "Ratio") suggests starting with approximately 1 egg per person, and adding the appropriate amount of flour.