Best 7 Homemade Pasta In A Food Processor Recipes

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HOMEMADE PASTA



Homemade Pasta image

I saw this on a cooking show on TV and it's now my favourite recipe for making noodles. The food processor does all the hard work of kneading the dough for you. I usually dry my strips from the pasta machine a little before cutting them into noodles. They seem to separate better that way. I then put meal size quantities in zip lock bags and freeze This saves hanging them up to dry.

Provided by Bob Ross

Categories     Healthy

Time 1h

Yield 4 serving(s)

Number Of Ingredients 4

2 cups general purpose white flour
2 eggs
1 tablespoon olive oil
4 tablespoons water

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 -- .

HOMEMADE PASTA IN A FOOD PROCESSOR



Homemade Pasta in a Food Processor image

While it may only take four everyday ingredients, the idea of making fresh pasta dough like this can intimidate even experienced cooks. Here's a way to make it not only easier but faster too.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 4

2 cups "00" flour, plus more as needed
Pinch of fine sea salt
3 large eggs
Scant 1 tablespoon extra-virgin olive oil

Steps:

  • Place flour and salt in the bowl of a food processor fitted with the metal blade and pulse to combine.
  • With the machine running, add eggs one at a time and blend after each addition. Add olive oil and process until dough looks like a coarse meal that comes together when pressed into a ball, about 10 seconds. Do not over-process. If the dough seems excessively sticky, add a little more flour, 1 tablespoon at a time, processing just until incorporated.
  • Lightly dust work surface and hands with flour. Turn dough out of food processor and knead until elastic and smooth, and no longer sticky, 5 to 10 minutes.
  • Shape dough into a disk and cover with plastic wrap or an overturned bowl. Let rest for at least 1 hour at room temperature (or up to 1 day in refrigerator) before rolling. If the dough has been refrigerated, let stand at room temperature for about an hour before rolling and shaping.
  • Cut the dough into 6 to 8 pieces. Flatten it into small rectangles to fit through a pasta machine.
  • Keeping the dough lightly floured, roll the pieces through a pasta machine set at its widest opening. Keep rolling pasta through machine as progressively narrower settings, forming strips.
  • Lay pasta strips on a lightly floured surface and keep covered with towels. One at a time, fold strips into a flat roll and slice crosswise into ribbons. Unfurl ribbons and transfer to a floured baking sheet. Slice lengthwise into long ribbons, about 1 1/2 inches wide, using a sharp knife or pizza cutter.
  • Cook pasta in boiling salted water for 2 to 4 minutes, until al dente. Drain and serve immediately.

ANGEL HAIR PASTA WITH WALNUT-CARROT SAUCE



Angel Hair Pasta With Walnut-Carrot Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
10 ounces whole-grain angel hair pasta
2 medium carrots, roughly chopped
1/3 cup walnuts
2 cloves garlic, roughly chopped
1/2 teaspoon dried oregano
1 teaspoon grated lemon zest
Pinch of red pepper flakes
2 tablespoons extra-virgin olive oil
1/2 cup golden raisins
1/2 cup grated pecorino or parmesan cheese (about 2 ounces), plus more for topping
Juice of 1/2 lemon
3 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain the pasta. Meanwhile, put the carrots, walnuts, garlic, oregano, lemon zest, 1/4 teaspoon salt and the red pepper flakes in a food processor and pulse until finely chopped. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the walnut-carrot mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to brown, about 5 minutes. Add the reserved cooking water and bring to a simmer, then add the pasta, pecorino, lemon juice, parsley, and salt to taste and toss. Divide among bowls and top with more cheese.

Nutrition Facts : Calories 564, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 23 milligrams, Sodium 541 milligrams, Carbohydrate 75 grams, Fiber 9 grams, Protein 21 grams

FRESH PASTA DOUGH (FOOD PROCESSOR)



Fresh Pasta Dough (Food Processor) image

Make and share this Fresh Pasta Dough (Food Processor) recipe from Food.com.

Provided by Abby Girl

Categories     Spaghetti

Time 16m

Yield 4 serving(s)

Number Of Ingredients 5

1 2/3 cups flour
2 medium eggs, at room temperature
1 tablespoon olive oil
1/4 teaspoon sea salt
fresh ground black pepper

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.

Nutrition Facts : Calories 250.9, Fat 6, SaturatedFat 1.2, Cholesterol 81.8, Sodium 177.7, Carbohydrate 39.9, Fiber 1.4, Sugar 0.2, Protein 8.1

HOMEMADE PASTA



Homemade Pasta image

Guess what? You don't need a pasta machine or fancy pasta attachment for your mixer to make homemade pasta. I like to use whole eggs in my pasta dough because it makes it easier to work with and yields a more tender noodle.

Provided by Kardea Brown

Categories     main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 4

5 large eggs, at room temperature
3 1/2 cups all-purpose flour, plus more for kneading
1 tablespoon olive oil
1 teaspoon kosher salt

Steps:

  • Combine the eggs, flour, olive oil, salt and 1 tablespoon water in the bowl of a food processor. Pulse until a dough forms, about 10 seconds. Remove the dough from the food processor to a lightly floured surface. Knead the dough until smooth and elastic, 4 to 5 minutes. Shape the dough into a ball; wrap with plastic and rest at room temperature for 30 minutes.
  • Cut the dough in half and keep one half refrigerated. Cut the remaining half into two equal pieces. (Make sure to keep the unused dough pieces covered.)
  • Working with one piece at a time, roll the dough with a rolling pin as thin as possible (but still thick enough to be lifted off the counter without breaking, about a 10-by-16- inch rectangle; the dough should be paper-thin, but you shouldn't be able to see through it.)
  • Dust each dough sheet with flour. Fold the dough in half (using the short ends) and dust the top with flour. Repeat twice more, dusting with flour between each layer to create a stack. Use a sharp knife to cut the dough into thin strips (1/4-inch wide).
  • Separate the noodles into "nests" and let dry on a lightly floured surface, about 1 hour. Repeat the process with the remaining dough piece, then with the remaining refrigerated dough.

FRESH PASTA



Fresh Pasta image

This fresh pasta is tender yet resilient enough to meet all your pasta needs -- from making simple fettuccine to filled shapes like ravioli or tortellini. The recipe makes about 1 pound of pasta dough, enough to serve 4 to 6 people.

Provided by Food Network Kitchen

Time 1h10m

Yield 1 pound pasta dough

Number Of Ingredients 4

3 large eggs, plus 1 large egg yolk
1 tablespoon extra-virgin olive oil
2 cups all-purpose flour, plus more as needed
Kosher salt

Steps:

  • Beat together the eggs, yolk and olive oil with a fork in a large spouted measuring cup.
  • Combine the flour and a large pinch of kosher salt in the bowl of a food processor. Pulse briefly to combine. With the food processor motor running, gradually pour the egg mixture through the feed tube and let it run until the dough forms a ball around the blade. (If the dough is too sticky to form a ball, add a tablespoon or so of flour and process again. If it is too crumbly to form a ball, add cold water, 1 tablespoon at a time, and process again.) Once the dough forms a ball, process until smooth and springy, 20 to 30 seconds.
  • Transfer the dough to a floured work surface and knead several times, until the dough comes together in a smooth ball.
  • Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. (The dough can be made 1 day ahead, wrapped and refrigerated. Let it come to room temperature before rolling.)
  • Anchor a pasta machine to your countertop or secure the pasta attachment to a stand mixer. Set the machine to the widest setting. Unwrap the dough and cut it into 4 equal pieces. Wrap 3 of the pieces while you work with the fourth.
  • Flatten the dough into a rectangle and lightly dust with flour. Roll it through the pasta machine at the widest setting. Fold the dough in thirds like a letter and feed it through the pasta machine. Repeat the folding and feeding of the dough through the machine 2 more times. (Rolling and folding in this manner will help strengthen and smooth the dough.)
  • Set the pasta machine to the next setting (one setting thinner than the widest). Flour the dough as necessary and feed it through the machine. Repeat, feeding it through one more time.
  • Adjust the machine to the next thinnest setting and feed the dough through 2 times as above. Continue changing the setting and feeding the dough through 2 times for each setting until you have fed the dough through the second-to-last setting. The dough should be thin enough so that you can see your hand through it.
  • If you are cutting your pasta into noodles: Stop rolling the dough through after you have gone through the second-to-last setting.
  • If you are making filled pasta, like ravioli: Change the machine to the final setting and feed the dough through.
  • Cut the dough in half crosswise and cover it with plastic wrap. Repeat the folding, rolling and cutting process with the 3 remaining pieces of dough. Cover each piece of dough as you finish. You should have 8 pieces of dough total.
  • If you are cutting your pasta into noodles: Affix the cutting attachment to the pasta machine. Choose the desired setting and feed the dough through. Lightly toss the noodles with a little flour on a baking sheet to prevent sticking and cover with a dry kitchen towel while you process the rest of the dough. Cook the noodles in a large pot of boiling salted water until al dente, 3 to 4 minutes.
  • If you are making filled pasta: Proceed according to your recipe's instructions.

FOOD-PROCESSOR PASTA DOUGH



Food-Processor Pasta Dough image

Categories     Egg     Gourmet

Number Of Ingredients 5

2 cups unbleached all-purpose flour plus additional for kneading
3 large eggs
1 teaspoon water
1 teaspoon olive oil
1 teaspoon salt

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.

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