Bread Machine Pasta Dough Recipe
Because the homemade goodness can be a bit less labor-intensive as well!
Words by Ashley
Updated: Two weeks ago
Making pasta dough is an art. If you’re not taking the help of a machine, it is pretty much labor-intensive. There’s a lot of kneading and rolling involved, but the end result is for what most of the home chefs opt for it.
You can never have the light texture in the store-bought pasta that you can achieve in homemade pasta. We have decided to leverage the process a bit. You can go for using a bread maker such as Sunbeam Bakehouse Compact Breadmaker to achieve a smooth pasta dough. What you need to do is to throw all the dough ingredients in the bread maker, and wait for it to do its work. Since pasta dough needs a lot more kneading than normal dough, set the machine for at least 8 to 10 minutes.
Once you’re done with the pasta dough, take it out and let it rest for the next 30 minutes so that the gluten releases and the stretching process becomes easier.
Now that the dough has rested, set up your work station with the dusting flour and rolling pin or your pasta machine. That totally depends on you.
First start the stretching process.
Place the dough on the counter (dust it generously), place your palm on the dough ball, giving slight pressure to the dough to move forward.
Now, the dough will stretch.
Push back the stretched dough in a spiral towards the centre of the dough again.
Repeat this process of stretching the dough until the dough is smooth (or precisely for eight minutes).
Tip: Do not put the pressure of your fingers on the underside of the dough ball.
Dust the work-station as generously as possible, so that the dough doesn’t end up as a sticky mess.
The Final Roll:
Now that you’re done with the dough formation, you need to roll the pasta dough. As mentioned, there are two ways to do it. You can either do it with a rolling pin or your pasta rolling machine. The rolling pin needs a lot of effort. You will have to roll the dough paper thin to achieve great cuts.
If you’re using a pasta rolling machine, the effort will be much more minimized. You only need to make small balls of the dough, flatten one of them to a ¼ inch disc and put it into the rolling machine.
Take out the thinned out dough and fold it in double and then insert again in the rolling machine.
Keep repeating this process for 4 times with a lower width setting each time.
When you get your desired thickness dough sheet, stop and again put it on a well dusted surface.
You can use your chef’s knife to do the cutting part or your pizza cutter. Whatever suits you.
I personally love the knife technique where you roll the sheet from both the ends, cut vertically and gather the pasta on your knife.
Nice, thin and long pasta strips.
Most of us think that cooking freshly made pasta will be just like the store-bought pasta cooking, but it is not.
There are two traps.
The cooking time and the level of salt in the pasta water.
You cannot leave your freshly made pasta to go into boiling water for 5-6 minutes. It literally cooks in 2 minutes if the water is already boiling.
The other trap is of the salt level.
Fresh pasta doesn’t have enough time on the stove to absorb salt, so you need to make sure that your water is salted enough to make the pasta sufficiently salted.
You will need to add at least 1 tablespoon of salt for each litre of water.
That’s a rule of thumb for an enough salted pasta.
The Ingredients to Dump into the Bread Maker:
- 4 large eggs
- 320 grams of all-purpose flour
- A tablespoon of olive oil
- A tablespoon of table salt.
The task is tedious, but you can use machines like bread makers and pasta rollers to cut some work. Nevertheless, the end result will delight you, so just give it a shot.