On Fri, 5 Dec 2008 14:19:27 -0800, "Bob Terwilliger"
> wrote:


>I've made pasta dough in the food processor before, but with mixed results,
>and I'm not sure why one batch will turn out beautifully while another is
>too crumbly. I'm guessing I'd have more control using the mixer instead.
>
>Bob
>
>

I am wondering if it is because of hydration issues?

I know when I make pizza dough in the food processor per Peter
Reinhardt's method, he suggests just pulsing in short bursts til the
mixture barely comes together, then letting it rest for at least 20
minutes. He says it is because the mixture needs to hydrate. After
that resting period, the food processor is run for about 1-2 minutes
to further knead the dough.

Wonder if this would work for pasta dough?

Christine