Homemade Pasta In A Food Processor Recipes

FRESH PASTA

Steps:

• Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
• Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
• Cut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape and use as needed.

NO KNEAD HOMEMADE NOODLES (FOOD PROCESSOR)

Steps:

• (This will take only 5 minutes.)Place flour in food processor. Add eggs and process to a meal-like consistency. Continue processing and add cream through tube until the dough forms a ball and cleans the sides of the bowl. (Be careful not to add so much liquid that it turns to a batter instead of a dough ball. Check dough. If it is sticky, break into three pieces and sprinkle with flour. Continue to process until the dough is stiff but not dry, soft and pliable without being sticky. (A softer dough will roll thinner and make more tender noodles.).
• To test if the dough was processed long enough, cut through the ball of dough with a sharp knife. It should have tiny air bubbles throughout. Another test is to rub the ball of dough against your cheek. It should have the soft bounce and velvety touch of a babies bottom.
• Once the dough is processed, place the ball of dough on a counter sprinkled with a small amount of flour and cover it with a bowl. Let it rest for 20 minutes.
• (This will take another 5 minutes.) Cut into four small pieces and roll each of them into a very thin sheet. Sprinkle each sheet with flour and stack on top of each other. Cut the stack into quarters and stack again. Cut thin strips from one side and put them into the bowl sprinkling with small amounts of flour to keep them from sticking.
• The noodles are ready to drop into briskly bowling broth. Lower heat and simmer for 20 minutes.
• Cook time includes time for the dough to rest.

FRESH PASTA DOUGH (FOOD PROCESSOR)

Steps:

• Combine flour, eggs, olive oil, salt and pepper in the b owl of a food processor. Whirl in short bursts until dough comes together, about 15 seconds.
• If dough appears too dry, add a few drops cold water. If too wet, add flour.
• Turn out onto a wooden board and gently knead together until smooth and elastic. Rub with oil and wrap in plastic. Set aside on counter surface to rest for at least 30 minutes. Dough can be chilled overnight and rolled out just before you wish to cook and serve.
• To roll out, follow manufacturer's directions from pasta machine.
• To cook, toss pasta into 4 quarts of boiling salted water. Stir once or twice and boil uncovered until al dente. Cooking times will vary depending on the size of the pasta but will require less time than dried pasta. Drain and return to pan. Immediately serve or toss with sauce.

HOMEMADE PASTA

Steps:

• Add all ingredients to a food processor.
• Process until mixture starts to form a ball. You should knead the dough for at about ten minutes until it bouncers back when pressed down with your finger.
• You may want to start with a little less water depending on the size of your eggs and moistness of your flour.
• Wrap ball in plastic wrap and let rest for about an hour.
• Then make your pasta using your pasta machine or rolling out. Enjoy -- .

FRESH PASTA IN THE FOOD PROCESSOR

Steps:

• 1. Put flour, egg, oil and salt in the food processor and process to a loose, grainy consistency. If it is a little sticky at this point, don't worry. You will just use less water.
• 2. With the processor running, add water 1 teaspoon at a time until the dough forms a single ball beside the central column of the processor. If you overshoot, add a little flour.
• 3. Remove the ball of dough from the food processor, fold it on itself a couple of times and form it into a ball.
• 4. Cover with a damp towel and let rest for 20 to 30 minutes to relax the gluten. If you cannot shape it immediately, wrap it very tightly in plastic wrap and refrigerate. Bring back to room temperature before shaping.
• 5. Shape with your hands, a rolling pin, a pasta roller, or the like into the desired shapes. You will probably need to dust the dough with flour to work with it.
• 6. Toss the raw pasta in flour (optionally, mixed with a bit of cornmeal) to prevent sticking and use immediately or freeze. To protect complex shapes, freeze first on a cookie sheet and then toss in a bag.
• 7. To cook the pasta, bring a large pot of salted water to a boil. Shake any loose flour off the pasta a place in the boiling water. If you have frozen the pasta, do not defrost it but put in the boiling water while still frozen. Fresh pasta cooks in about 2 minutes, depending on its thickness. Do not overcook. Sauce it as you would any other pasta.
• 8. A NOTE TO NEWBIES: If this is your first time making pasta, consider making plain pasta. Flavored pasta doughs tend to be a bit harder to work with than plain. Any flavoring that contains water (e.g. vegetables) will probably require that you add more flour. Sharp seeds like caraway will want to tear the pasta.
• 9. TO MAKE SPINACH PASTA (updated 3/24/17): Before adding the eggs and oil, process fresh spinach with the flour. Then continue as before, adding water or flour until the dough forms a ball. Since spinach is predominantly water, you will need less water than for plain pasta. To use bagged, pre-washed spinach, cook as indicated on bag then wring out by pressing against the side of a sieve or colander. To use frozen chopped spinach, drain and wring out in a towel as much water as you can.
• 10. TO MAKE OLIVE PASTA: Pit about 20 medium oil-cured, calamata, or other olives and add to the flour and egg in the food processor. Omit salt for all types of olives. Omit olive oil for oil-cured olives. Compensate for the saltiness of this pasta in the final dish, e.g. don't use this pasta with a salty ham. This pasta is good mixed with other pastas for multi-colored pasta dishes.
• 11. TO MAKE OTHER FLAVORED PASTAS: Add flavoring during the process of making the dough and adjust water and flour amounts as necessary. Possibilities include any green leafy herb (parsley, basil, etc.), spices (e.g. pepper), a vegetable paste (tomato, olive, etc.), vegetable juice (instead of water, e.g. beet juice for pink pasta), and so on.
• 12. FLOURS TO USE FOR PASTA: Pasta can be made with almost any flour. Finely ground durum flour is used in Italy and makes delicious pasta. American "semolina flour" is often more coursely grained but can add flavor and texture to a pasta made with it mixed with other flour. Whole wheat pasta can be made with either 100% whole wheat or a mixture of whole wheat and white flour. It will take proportionately more water than white flour pasta. Rye noodles can be made using rye flour but note that, as rye does not make gluten, these noodles will be more fragile and the dough will feel gummy. These are probably best rolled by hand rather than in a pasta roller. (Updated 3/24/17) Using bread flour, with its increased gluten, makes a slightly stronger, more elastic pasta great for ravioli and other applications where strength is needed, such as very fine angel hair pasta.

SEMOLINA PASTA DOUGH

Steps:

• place first 5 ingredients in the bowl of a food processor using the metal blade.
• pulse food processor until dough takes on a corn-meal type texture.
• SLOWLY drizzle water while processor is running until dough forms a ball (sometimes we don't even need any water, so watch your dough closely).
• Remove dough to a lightly floured surface.
• From here we use our pasta machine to form our noodles. We use the widest setting for 6 cycles, lightly flowering the surfaces of the pasta if they become sticky. We then do only 1 cycle per setting until dough is to desired thickness.
• Let sheets sit for 15 minutes prior to using your preferred cutting technique.
• We spin the noodles into loose nests and dry on a cookie sheet for about 30 minute prior to cooking.
• These will cook very quickly, even the wider noodles in under 5 minute
• I have found a good tip for knowing when they are done is when they start to float!

FOOD-PROCESSOR PASTA DOUGH

Steps:

• In a food processor blend all ingredients except for additional flour until mixture just begins to form a ball. On a lightly floured surface knead dough, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. Dough is best used immediately but may be made 1 day ahead and chilled, wrapped in plastic wrap.
• To roll pasta dough:
• Set smooth rollers of pasta machine on widest setting. Cut dough into 4 pieces and wrap 3 of them separately in plastic wrap. Flatten unwrapped piece of dough into rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 or 9 more times, folding in half each time and dusting in half as necessary to prevent sticking.
• Turn dial down to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time, until narrowest setting is reached. Halve sheet crosswise and arrange on a dry kitchen towel, letting pasta hang over edge of work surface. Roll out remaining dough in same manner. Cut dough while pasta is still soft.

EASY-AS-PIE PASTA DOUGH

Steps:

• Add flour, eggs, yolks, olive oil, and salt to the bowl of a food processor. Process until dough comes around the blade of the processor, and continue to blend. Add additional flour, a half tablespoon at a time, until dough is smooth and still slightly tacky, about 1 minute. If dough is dry, add water, one teaspoon at a time.
• Wrap dough in plastic wrap and let rest at least 1 hour at room temperature. If resting longer than 4 hours, transfer to refrigerator, where dough can rest up to 12 hours. Remove from the refrigerator 1 hour before rolling.
• Unwrap dough and divide into 6 roughly equal portions. On a lightly floured surface, press into a rectangular shape with your palms, and then roll to a dimension of 9" x 12". Dough should be very thin.
• With the long side perpendicular to you, fold pasta sheet at 3″ intervals to form a flat roll. Use a sharp knife to cut into ½-inch wide noodles. Gently use unfurl the pasta, toss lightly with flour if necessary to keep from sticking, and place on a baking sheet, lightly covered with a clean kitchen towel, until ready to cook. Repeat with remaining dough.
• To boil noodles, bring a large pot of generously salted water to a boil. Add noodles, gently stir, and cook, 2 minutes. Drain and serve with your favorite sauce.