Whole Wheat Pasta Dough Food Processor Instructions Recipes

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.

Steps:

• Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
• Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

Steps:

• Mix together the flour, eggs, and salt.
• Add water as needed slowly. Dough should be firm, but not sticky.
• Pour dough out on a lightly floured surface until it has elasticity to it.
• Cover and let it sit for 30 minutes to relax the dough.
• Roll dough out to your desired thickness with a rolling pin or place in your pasta machine.
• There are different ways to form your pasta: Cut pasta in strips. Cut in squares, pushing sides towards the center. Wrap around a kabob stick (and let dry). *BE CREATIVE*
• Let it sit for 10-20 minutes to avoid clumping.
• Cook fresh pasta for 2-4 minutes (it will float to the top when finished).
• Enjoy :).

Steps:

• Fit the regular steel cutting blade in the bowl of the processor (these batches are too small for the dough blades of most machines). Measure the flour or different flours into the bowl; process for a few seconds to blend and aerate. Drop the eggs and/or egg yolks into a spouted measuring cup or a small bowl; beat briefly with a fork to break them up. Mix in the measured amounts of oil and water (you should have 7 fluid ounces. To minimize the chance of overheating the dough, use eggs right from the refrigerator and cold water. Start the machine running with the feed tube open. Pour the wet mixture into the bowl quickly; scrape all the egg drippings out of the cup into the processor too. Let the machine run for about 1/2 minute. A dough should form quickly; most of it should clump or ball up on the blade-some may spread on the sides of the bowl-where it will twist and knead. Let the machine knead the dough for about 10 seconds. Turn the dough out onto a very lightly floured surface, and knead by hand for another 1/2 minute or so, until it's smooth, soft, and stretchy. Wrap and rest the dough, or store it as described for making the dough by hand. If you have problems in the food processor-if there's no apparent clumping after 30 seconds, or the dough stiffens up very quickly, stop the machine and feel the dough. Adjust for stickiness or dryness by working in either flour in small amounts. You can continue to work the dough in the machine, but don't process for more than a total of 40 seconds-or turn the dough out to correct the consistency and finish kneading by hand. Cover and let rest for 1 hour. Form into 8 portions for rolling into sheets.

Steps:

• Put it into a mixer with bread hooks or a food processor, and knead until really smooth.
• I suppose you could also do this by hand, but I haven't tried it!
• We've also substituted 1/4 of the flour with kamut, buckwheat etc. to add extra flavor, and the recipe suggested that chopped spinach, herbs, or tomato paste could be added.
• From [email protected] (astels).
• Posted to MM-Recipes Digest V4 #169 by Nancy Miller on Jul 1, 1997.

Steps:

• In a large glass bowl and with a wooden spoon mix together the flours and salt.
• Make a well.
• Whisk together the eggs and water, and pour into the well and begin to mix well until a ball is formed.
• Turn out onto a floured board and knead for 20 turns.
• Wrap in waxed paper and let rest for 30 minutes.
• Cut to manageable shape and follow directions for a manual pasta machine or roll out to desired thickness and cut to desired shape.