Pasta Dough in Food Processor or By Hand

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Pasta Dough in Food Processor or By Hand

Learn how to make Pasta Dough in Food Processor. Pasta is traditionally made on a work surface and not in a bowl. But if you are making pasta dough for the first time, please use a bowl!
Roll it by hand or with a pasta machine; whichever method you choose, it must be thin enough to read a newspaper through. Italians use very fine flour called "00" in pasta dough, but all-purpose works well too.
Prep Time20 minutes
Cook Time0 minutes
Resting Time3 hours
Total Time3 hours 20 minutes
Course: Side Dish
Cuisine: Italian
Keyword: Fresh Pasta Dough, pasta dough
Servings: 8
Calories: 150kcal

Ingredients

  • 1 lb all-purpose flour
  • 0.5 teaspoon salt
  • 4 large eggs, organic preferably
  • 4 tablespoons chilled water

Instructions

Make the pasta dough by hand:

  • Mound the flour on a work surface or in a large bowl. Make a well in the center.
  • Break the eggs into the well and whisk with a fork, incorporating the flour as you whisk. You may need to add little-chilled water, ¼ teaspoon at a time, to make the loosely massed dough.
  • Turn the dough onto a lightly floured surface; it should be soft, pliable and dry to the touch. Knead for 6 to 8 minutes, or until smooth and elastic with a slightly glossy appearance.
  • Cover with a kitchen towel and leave for 30 minutes. It is then ready to roll out.

Make the pasta dough using a food processor:

  • Mix the flour for 3 seconds, and then add the eggs with the motor running. Mix again for 5 seconds, or until the mixture looks like a coarse meal. Mix until loose ball forms.
  • If the dough seems too sticky to form a smooth ball, add some flour, mix briefly and continue adding flour until the ball forms.
  • If the mixture is too dry, add chilled water, a teaspoon at a time.
  • Transfer to a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic. It is then ready to roll out.

To roll out the pasta dough by hand:

  • Divide the dough into 2 or 3 manageable portions.
  • Work with one piece at a time, keeping the others refrigerated, wrapped in plastic.
  • Flatten the dough onto a lightly floured surface, and roll out from the center to the outer edge, rotating the dough often to the same side.
  • When you have a ¼ inch thick circle of dough, fold it in half and roll it out again. Do this eight times to get a smooth circle of pasta, and then roll to a thickness of 1 inch.
  • Keep it covered and don’t allow to dry out.|
  • If you have a pasta machine, work the dough through the rollers, making the setting smaller each time until the dough is the correct thickness.

Video

Tips for Making Pasta Dough by Hand:

  1. Use “00” Flour for Authenticity: For the most authentic pasta, use “00” flour, which gives the dough a silky, smooth texture. If not available, all-purpose flour works fine.
  2. Rest the Dough: After kneading the dough by hand for 6 to 8 minutes, let it rest for at least 30 minutes under a kitchen towel. This helps the gluten relax and makes rolling easier.
  3. Knead Thoroughly: Ensure you knead the dough for 6-8 minutes, until it’s smooth, elastic, and slightly glossy. This is essential to developing the proper texture.
  4. Adjusting Consistency: If your dough is too dry, add water a teaspoon at a time. If it’s too sticky, sprinkle in a bit of flour until it forms a smooth ball.
  5. Roll in Portions: Divide the dough into 2 or 3 manageable portions. This will make it easier to roll out and keep the dough from drying out.
  6. Rolling by Hand: When rolling, work from the center and rotate the dough frequently to ensure an even thickness. Roll it to about 1/4 inch thick and then fold and roll again to smooth it out.
  7. Keep Dough Covered: As you work with the dough, keep the unused portions covered with plastic wrap to prevent them from drying out.

Tips for Making Pasta Dough Using a Food Processor:

  1. Pulse for Even Mixing: When using a food processor, mix the flour first for 3 seconds before adding the eggs. This helps evenly distribute the dry ingredients before incorporating the wet ingredients.
  2. Adjusting Moisture Levels: If the dough seems too dry or crumbly, add chilled water a teaspoon at a time while the processor is running until the dough forms a ball. If it’s too sticky, sprinkle in more flour.
  3. Shorter Kneading: After the dough forms a rough ball, transfer it to a floured surface and knead by hand for just 2-3 minutes. The food processor helps to speed up the initial mixing, so the hand kneading can be shorter.
  4. Quick & Efficient: The food processor cuts down on prep time. It’s perfect if you need to make pasta dough quickly and don’t want to spend much time on the mixing process.
  5. Resting is Still Key: After processing and kneading briefly by hand, let the dough rest for at least 30 minutes covered with a kitchen towel. This step ensures that the gluten fully relaxes, making the dough easier to roll.
  6. Monitor Consistency: Since the food processor mixes the dough quickly, you’ll want to ensure the consistency is right before transferring to the surface. If it’s too crumbly, add water, and if it’s too sticky, add flour.
  7. Use the Right Blade: Use the standard chopping blade for mixing the dough in a food processor. This will make sure the dough mixes evenly and forms a smooth ball.

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