"sf" ha scritto nel messaggio
"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

While you're right in the main, if making a lot of pasta it can require more
strength than my left arm can provide, so I will mix in the food processor
and then knead by hand.

The problem stated above is because he's trying to use vulumentric measure
with something that absorbs humidity. If you weigh the flour you overcome
that. Although there are variants in pasta recipes, the basic is 100 g soft
flour to one egg and a pinch of salt. The kneading allows you to judge the
dough and adjust.