I just made fresh pasta in the food processor

I used to have an easy recipe for making the pasta dough in the food processor. I lost it, but I remembered (I think) it called for a cup of flour and one egg, plus salt and some water. To try to recreate it, I put a cup of flour and a tsp of salt into the bowl. While the processor was running, I poured in one egg beaten with a Tsp of olive oil. Then, I drizzled in some water until it formed a mass on top of the blade.

After I took it out, I kneaded a few times and then continued the kneading through the hand-crank pasta roller. (Put it through the thickest thickness, fold in two, and repeat. Several times.) I finally used the other thicknesses of the machine to make pasta.

It came out rather wet, even though I kept dusting it with flour. I think next time, I'll knead by hand more, using more flour. But this was super-easy.

I'm going to top it with a combination of melted blue cheese and butter and grated Parmeggiano Reggiano.

True, if you want to get some exercize, by all means knead it by hand.

But those rollers do a great job. Your roller technique is correct. Fold in half. Repeat.

Like any dough, macaroni dough is as much a matter of feel as it is of technique and formula. It needed (kneaded?) more flour.

It kneaded more flour. :) I haven't made pasta by hand in years. I think I'm going to try making bowties today.

I love using it to make noodles for chicken soup, but I didn't know about the "fold in half - repeat" part.

what does the folding do?

..... kinda, sorta, pretty-much.

You should still knead the dough, but when it seems pretty much homogeonous, it still needs (kneads :) ) more. Put it through the roller on its widest setting. Fold the resultant slab in half and put it through again. Repeat at least a half dozen times .... I usually do more. Essentially until I get bored, which is probably a dozen times or so.

Then - and this is very important - allow the dough to rest and relax. Wrap it in plastic or cover it with an inverted bowl just slightly larger than the dough ball slightly flattened (so as to fit below said bowl). Let it rest at least 30 minutes.

After the rest, do with it what you will.

Between the kneading between the rollers and rolling it out thinner? I let it rest after I finished rolling it and cutting it. It might have been better if I'd rested it after the kneading.

Then, after the rest, you roll it out to the thickness you want and go from there.

Said more simply, rest it after kneading. (The roll-fold-roll-fold thing is part of the kneading, not part of the rolling.)

I'll do that next time.