Food Processor Pasta Dough	Printer Friendly version
1 cup all-purpose flour 1 1/2 large eggs 1 tablespoon olive oil 1/4 teaspoon salt 3 sprigs basil, de-stemmed and chopped
With a food processor: Put the metal blade in the food processor. Measure in the flour and salt, and process briefly to blend. Drop the eggs and oil through the feeding tube and let the machine run until the dough begins to form a ball, around 15 seconds. Once you've become familiar with the method, you'll be able to correct the recipe at this point. If the dough seems too sticky, add a tablespoon or two more flour. If it's too dry, add a few drops of water or part of an egg. Process again briefly. To knead the dough: You can continue to process for an additional 30 seconds to complete the kneading. Some cooks like to finish the kneading by hand: dust your hands with flour and knead for 3-5 minutes, adding more flour as necessary until you have smooth ball of dough. Set the dough aside to rest under a dishtowel or plastic wrap. Resting: During resting the dough relaxes and becomes soft, well blended, and easy to work wit. It can rest for 30 minutes to 2 hours on the counter or longer in the refrigerator. Rolling: In a wringer-style pasta machine, the dough is fed through a set of cylindrical rollers, which knead it, flatten it, and, when the rollers have been changed, cut it into noodles. Cut the dough into two pieces. Put one piece back under the towel. Flatten the other with a rolling pin or with your palm. Set the machine so that the rollers are at their widest opening. Start cranking the machine with its handle and feed the flattened ball of dough through the rollers four or five times, folding it in half each time before it goes back through the rollers. This will further knead and smooth the dough. It may come out with ragged edges or with holes torn in it. This often happens when the dough hasn't been kneaded enough. Patch the holes with bits torn from the end, and feed the dough back through the rollers. If the edges are ragged, fold the ribbon in half lengthwise. If the dough comes out in a distorted shape, just fold it up into a flat square and roll it through again. You'll know when it's rolled enough, because the dough. will become smooth and satiny. Now begin to narrow the opening between the rollers by turning the dial one mark each time the dough goes through. Keep going until you reach the thickness you want. This is usually the next to last or the last setting. Lay the ribbon of pasta on a dish towel while you roll out the other piece. Once the dough has been rolled out, it should lie on kitchen towels for around 5 minutes to give it a chance to dry. Machine rolled dough dries quickly, so the first ribbons will probably be ready to cut by the time the last ones are rolled. Don't let it get too dry, however. The dough should be pliable, like leather. If it is too wet, the noodles will not cut and separate, but will stick together. To hasten drying, you can put a clean fan on the ribbons for a few minutes. Cutting: Insert the handle into one of the cutting slots. Turn the handle and feed the ribbons of dough in to the right side of the machine. They will come out of the left side in nicely cut strands. Drying: At this point you can simply drop the freshly cut noodles into boiling, salted water. It may be more convenient to dry them. Take up strands of pasta and dredge them in semolina flour. Loop them loosely around your finger, forming nests. Let them dry on a cloth towel or sheet pan. Or you can dry the pasta on a rack. You can put it in a tin and store it in the pantry. Or you can put the rolled-up nests into plastic bags and stick them in the freezer. Cooking: Homemade pasta cooks in no time at all. Thus you will need to have your sauce ready before you put the noodles anywhere near the cooking water. Bring lots of salted water to a furious boil; drop the pasta into the water. Start testing for doneness as soon as it returns to boiling. To test it- taste a strand. It should be beautifully pliable, with no hard core to it. It will certainly be done in 1-2 minutes. Pour the contents of the pot into a colander in the sink and get ready to mix in your sauce.
Servings: 6

Per Serving Nutritional Analysis
Per serving (excluding unknown items): 210 calories; 5g fat (21.4% calories from fat); 7g protein; 33g carbohydrate; 2g dietary fiber; 94mg Cholesterol; 207mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat.
Calories (kcal): % Calories from Fat: % Calories from Carbohydrates: % Calories from Protein: Total Fat (9): Saturated Fat (9): Monounsaturated Fat (9): Polyunsaturated Fat (9): Cholesterol (m9): Carbohydrate (9): Dietary Fiber (9): Protein (9): Sodium (m9): Potassium (m9): Calcium (m9): Iron (m9): Zinc (m9): Vitamin C (m9): Vitamin A (i.u.): Vitamin A (r.e.):	210 21.4% 64.4% 14.2% 5g 1g 3g 1g 94mg 33g 2g 7g 207mg 148mg 66mg 3mg 1mg 1mg 351IU 63RE		Vitamin 86 (mg): Vitamin 812 (mcg): Thiamin 81 (mg): Riboflavin 82 (mg): Folacin (mcg): Niacin (mg): Caffeine (mg): Alcohol (kcal): % Refuse: Food Exchanges Grain (Starch): Lean Meat: Vegetable: Fruit: Non-Fat Milk: Fat: Other Carbohydrates:	.1mg .2mcg .3mg .3mg 81mcg 3mg 0mg 0 0.0% 2 1/2 0 0 0 1/2 0