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.

I'm guessing it's the water content (from my bread and pizza dough
experience). I've never thought of making pasta dough in a FP because
it's way too cool to make a crater in a mound of flour on the counter,
place the eggs in it and mix it up with your fingers.

sf
Not a good pasta maker myself, but I've seen on TV.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West