Mixing Pasta Dough in a Bread Machine
recipelink.com Chat Room Recipe Swap - 2001-09-26
Posted to alt.bread.recipes by Sally K.

I have had great success using my ABM to make pasta! I started with the instructions in Donna Rathmell German's book "The Pasta Machine Cookbook" which I definitely recommend. She gives suggestions for many combinations of flours and flavorful additions.

One of our favorites is the whole wheat version. I grind the wheat flour, sift to be sure there are not any chunks and then dump everything into the bread maker. Let it run for a minute or two to check that the consistency is right, then let it knead about ten minutes.

Stop machine and wrap the ball of dough in plastic wrap for a few minutes to mellow. Then I use an Atlas, crank type pasta roller to make the type of pasta that I want. The dough handles very well. It is simple, quick and easy! I rarely make pasta by any other method. My bread machine is an old Betty Crocker one that doesn't seem to have any problems with the pasta dough.

Basic Whole Wheat Pasta

1 cup whole wheat flour
3/4 tsp. salt
1 egg, straight from refrigerator
1 tsp. olive oil or any vegetable oil
1 Tbsp. water (for my machine) original recipe says 1-2 Tbsp. water

The oil can be omitted for a lower fat pasta, also you can use only egg whites. Omit the salt if you like. You can use 1/4 cup oat flour, and 3/4 cup all purpose flour for a very tasty pasta also. Almost any combination works well for me.