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Name: Food Processor Pasta Dough
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 3/4 c All purpose flour; 1 1/2 tb Water plus additional if; 1 tb olive oil; 2 lg Eggs beaten lightly

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INGREDIENTS

1 3/4 c All purpose flour
1 1/2 tb Water ; plus additional if
1 tb olive oil
2 lg Eggs ; beaten lightly

Servings

INSTRUCTIONS

In a food processor blend flour, eggs, oil, and 1 1/2 tablespoons water until mixture just begins to form a ball, adding additional water, drop by drop, if dough is too dry. Dough should be firm and not sticky. Blend dough 15 seconds more to knead and let stand, covered with an inverted bowl, at room temperature 1 hour. Yield: 1 pound dough TO ROLL PASTA DOUGH Set smooth rollers of a pasta machine at highest number. Rollers will be wide apart. Divide dough into 8 pieces and flatten each piece into a rough rectangle. Cover rectangles with an inverted bowl. Dust 1 rectangle with flour and feed through rollers. Fold rectangle in half and feed through rollers 8 or 9 times more, folding in half each time and dusting with flour if necessary to prevent sticking. Turn dial down one notch and feed dough through without folding, turning dial one notch lower each time, until lowest notch is reached and dough is a smooth long sheet about 30 by 3 1/2-inches. Roll remaining dough pieces in same manner. TO CUT FETTUCCINE Using blades of a pasta machine that will cut dough into 1/4-inch wide strips, feed one end of a sheet of dough through blades, holding other end straight up from machine. Catch strips from underneath machine before sheet goes completely through rollers and arrange cut strips across lightly floured jelly-roll pans or let them hang over tops of straight backed chairs. Let strips dry 30 minutes. Recipe by: Cooking Live Show #CL9081 Posted to MC-Recipe Digest by "Angele and Jon Freeman" on Apr 4, 1998

NOTES

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Food Processor Pasta Dough

1 3/4 c All purpose flour
1 1/2 tb Water plus additional if
1 tb olive oil
2 lg Eggs beaten lightly

In a food processor blend flour, eggs, oil, and 1 1/2 tablespoons water  until mixture just begins to form a ball, adding additional water, drop by  drop, if dough is too dry. Dough should be firm and not sticky. Blend dough  15 seconds more to knead and let stand, covered with an inverted bowl, at  room temperature 1 hour.    Yield: 1 pound dough    TO ROLL PASTA DOUGH    Set smooth rollers of a pasta machine at highest number. Rollers will be  wide apart. Divide dough into 8 pieces and flatten each piece into a rough  rectangle. Cover rectangles with an inverted bowl.    Dust 1 rectangle with flour and feed through rollers. Fold rectangle in  half and feed through rollers 8 or 9 times more, folding in half each time  and dusting with flour if necessary to prevent sticking. Turn dial down one  notch and feed dough through without folding, turning dial one notch lower  each time, until lowest notch is reached and dough is a smooth long sheet  about 30 by 3 1/2-inches. Roll remaining dough pieces in same manner.    TO CUT FETTUCCINE    Using blades of a pasta machine that will cut dough into 1/4-inch wide  strips, feed one end of a sheet of dough through blades, holding other end  straight up from machine. Catch strips from underneath machine before sheet  goes completely through rollers and arrange cut strips across lightly  floured jelly-roll pans or let them hang over tops of straight backed  chairs. Let strips dry 30 minutes.    Recipe by: Cooking Live Show #CL9081    Posted to MC-Recipe Digest by "Angele and Jon Freeman"  <jfreeman@comteck.com> on Apr 4, 1998

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Nutrition

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Serving Size: 1 Serving (732g)
Recipe Makes: 1

Calories: 1536
Calories from Fat: 497 (32%)

Amt Per Serving		% DV

	Total Fat 55.2g	74 %
	Saturated Fat 16.3g	81 %
	Monounsaturated Fat 21.7g
	Polyunsanturated Fat 8.1g
Cholesterol 2115mg		651 %
Sodium 704.7mg		24 %
Potassium 902.8mg		24 %
Total Carbohydrate 169.8g		50 %
	Dietary Fiber 5.9g	23 %
	Sugars, other 163.9g
Protein 85.4g		122 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1536

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