Food Processor Pasta Dough
You can make the dough more or less rich depending on the amount of egg yolks you use. For pasta dough that is a little less rich, use 3 whole eggs instead of 5 yolks and 2 whole.
Ingredients
1 3/4 cups All Purpose Flour
5 Egg Yolks
2 Whole Eggs
1 Tsp Olive Oil
Additional flour for dusting
Method
Add flour, eggs and olive oil to a food processor.
Pulse until it forms into one dough ball.
IF TOO DRY: If the dough isn’t coming together and is looking like corn meal, DON’T PANIC, it just needs more hydration. Just add a little bit of cold water, probably a teaspoon at a time, and pulse until it comes together.
IF TOO WET: If the dough is a sticky wet mass, DON’T PANIC, it just needs more flour. Remove it from the food processor, dust your dough and countertop with flour, and knead in more flour until it isn’t sticking to everything in site.
Remove from the food processor. Lightly dust your countertop with flour, and knead the dough for a couple minutes until it’s like a ball of play-doh with no cracks.
HOW I KNEAD THE DOUGH:
Get the dough into a ball and then slightly flatten it to make a super thiccc disk.
Think of this like a clock. Grab the dough at 12:00 and then fold it in half towards 6:00. Using your palm, push the dough onto itself and away from you.
Grab the dough at 9:00 and flip it over, with your hand ending at 6:00 again. Technically, you’re flipping and rotating the dough 90 degrees.
Repeat step 2 and then 3 until it’s like a ball of play-doh with no cracks.
Place dough into a ziplock bag and suck the air out. Let the dough rest in the fridge for 1 hour or 30 minutes on the counter.
That’s it. Use it for whatever preparation you want.
IF MAKING FETTUCCINE NOODLES WITH A PASTA ROLLER
Using a knife, divide the dough into 4. Grab one section. Using a damp paper towel to cover the rest so that they don’t dry out.
Roll the dough into a ball and then flatten into a flat rounded rectangle with your hand.
Set your pasta roller to 1 and roll it through. Then fold the dough in half, lightly dusting with more flour if it gets too sticky. Roll it through again. Do this a few times, dusting after every pass, until it starts smoothing out.
Increase the setting to 2 and roll it through. Again, either fold the dough in half, or you can do a little book fold technique where you fold both ends of the dough into the center like a tri-fold, whichever you want. Keep doing this until it starts getting smooth again.
Now you should be done folding. Increase the setting to 3, and roll it through. Slightly dusting the dough with flour if it is getting tacky. Do this same thing on up until you get to 6. Then when you roll it through at 6 you’re done with it.
Lightly dust your countertop so that the pasta sheet doesn’t stick to it, and drape the sheet over it.
Repeat with the additional sections.
Using a knife, cut the pasta sheets into the lengths you want. Attach the fettuccine cutter on the pasta roller, and roll each individual sheet through.
When you pass a sheet through, grab your cut noodles on the other end, toss onto the counter, and lightly dust with more flour so that they don’t stick together. Using your fingers, gently toss the cut noodles in the air like you’re playing with that weird paper packaging confetti. This should separate any stuck noodles that didn’t cut all the way through, and also evenly coat all of them with flour. Let those hang out while you cut the rest, adding to the pile after each one and gently tossing as more and more gets added.
Bag it and keep it in the fridge for a day or two or use immediately.
