How to Make Pasta in a Food Processor

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By Patricia Bryant Resnick
eHow Contributing Writer

Article Rating: (1 Ratings)

Fresh fettucine and veggies

Homemade pasta is one of the best kept secrets of the home chef. Fresh pasta has more flavor and tenderness than dried pasta, or even commercial fresh pasta. It's easy to make and everyone will be impressed at the effort you've gone to for them. They don't have to know that the food processor did most of the work. This recipe will make enough pasta for two people as a main course, or four people as an appetizer.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

2 large eggs
1 tablespoons of olive oil
1/4 teaspoons of salt
1/2 cup semolina flour, whole wheat flour or white flour
1 cup (or more) of white flour

Make Pasta in a Food Processor

Step 1

Add the eggs, olive oil and salt to the food processor. Pulse briefly to mix well.
Step 2

Add the half cup of Semolina flour to the egg mixture, then pulse for about 15 seconds. You will have a thick batter.
Step 3

Turn the motor on and keep it running steadily during the rest of the steps.
Step 4

Add 1/4 cup of the remaining flour. Wait 30 seconds, then add another 1/4 cup. The dough will eventually form a ball.
Step 5

Add the remaining half cup of flour one tablespoon at a time. The dough ball should fall apart into small pieces. Continue mixing.
Step 6

Watch for the dough to gradually recombine into a ball that whirls around the processor bowl. The dough should be a cohesive ball that cleans the sides and bottom of the bowl. Let the machine continue kneading the ball for another 30 seconds.
Step 7

Stop the machine and remove the dough. Wrap your dough in plastic wrap and allow it to sit and rest for 20 to 30 minutes. Roll your pasta with a pin or pasta maker to finish your recipe.

Tips & Warnings

If the dough ball doesn't break up into small pieces (step 5) and it isn't absorbing more flour, remove your dough and break it into ping pong size balls. Restart the motor and drop these pieces back through the feed chute. They will break up as they hit the blade. If the dough is too moist or is sticky, add 1/8 cup of flour. If the dough breaks up but then doesn't reform into a ball, add one tablespoon of water at a time until it gathers. If the dough appears moist enough, but sticks to the bowl instead of kneading, take some of the dough out and make it into a ball. Put the ball back in the processor and start the motor. This should give the rest of the dough a center to form around. If it seems too wet, add another 1/8 cup of flour and keep processing. Experiment with adding pureed spinach, beets or other vegetables to your dough.
Your recipe will always vary depending upon the amount of moisture in the atmosphere, the moisture content of your flour and the size of your eggs.

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