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 […]
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 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. for 6 to 8 minutes, or until smooth and elastic with a slightly glossy appearance.
with a kitchen towel and leave for 30 minutes. It is then ready to roll out.
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 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.
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.|
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Precision matters more in pastry than almost anywhere else in the kitchen — measure carefully and don't rush the resting times. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
