Cuisinart PRS-50 - Pasta Roller and Cutter Set Manual

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be taken, including the following:

1. READ ALL INSTRUCTIONS BEFORE USING.
2. Turn off and unplug the Cuisinart^® Stand Mixer before fitting or removing the Pasta Roller or Cutter Attachments, after use and before cleaning.
3. Close supervision is necessary when any appliance is used by or near children or individuals with certain disabilities.
   Cuisinart does not recommend the use of this appliance by children.
4. Avoid contact with moving parts and fitted attachments. To reduce the chances of bodily injury and/or damage to the stand mixer or pasta maker attachments, keep hands, clothing, cooking utensils, etc., away from the moving parts during operation.
5. The use of attachments not recommended or sold by Cuisinart may cause fire, electric shock or injury.
6. Do not use more than one attachment at a time.
7. Do not use the stand mixer or attachment if it is damaged or if the cord is damaged. Have it checked and serviced before resuming use.
8. Do not use this attachment for anything other than its intended use.
9. Do not use outdoors.
10. To protect against the risk of electric shock, do not put the power unit in water or other liquids.
11. Do not let cord hang over edge of table or counter.
12. Never leave your pasta maker attachments unattended while the stand mixer is running.
13. The attachments are intended for use with the basic appliance SM-50.
14. Do not operate your appliance in an appliance garage or under a wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls of the garage or the door touches the unit as it closes.

UNPACKING INSTRUCTIONS

1. Place the gift box containing your Cuisinart^® Pasta Roller and Cutter Set on a flat sturdy surface before unpacking.
2. Lift the corrugated insert out of the gift box. Remove the body, Pasta Roller, Fettuccine Cutter and Spaghetti Cutter.

To assemble the pasta maker attachments, follow instructions. Replace all packaging materials inside box and save the box for repackaging.
Before using for the first time: Wipe all parts according to Cleaning and Maintenance. Do not immerse or run under water.

RISK OF FIRE OR ELECTRIC SHOCK
The lightning flash with arrowhead symbol within an equilateral triangle is intended to alert the user to the presence of uninsulated, dangerous voltage within the product's enclosure that may be of sufficient magnitude to constitute a risk of fire or electric shock to persons.
The exclamation point within an equilateral riangle is intended to alert the user to the presence of important operating and maintenance (servicing) instructions in the literature accompanying the appliance.

PARTS AND FEATURES

1. Pasta Sheet Roller
   Rolls pasta dough into sheets to make lasagna or hand-cut pasta, and to use with pasta cutters.
   The Thickness Adjuster Knob, located on the lift, Adjusts rollers to create thicker or thinner pasta sheets.
   
2. Fettuccine Cutter
   Cuts pasta sheets into perfect strands for fettuccine.
   
3. Spaghetti Cutter
   Cuts pasta sheets into this all-time favorite pasta.
   

Attaching Roller or Cutter to Stand Mixer

1. Make sure the stand mixer is unplugged.
2. Gently pull port cover off front of mixer head to remove.
   
3. Turn attachment knob counterclockwise until outlet opening is unobstructed.
4. Insert the pasta roller or one of the cutters into the opening with the small round post slightly below the notch on right side of opening.
   
5. Turn attachment back and forth slightly until the knob slips into the notch and attachment locks into place.
6. Turn the knob clockwise to firmly secure to mixer.
   

OPERATION

Rolling Pasta Sheets

1. Prepare pasta dough as directed by recipe.
2. After dough has rested and is ready to roll, set roller to Setting 8.
3. Cut the dough into four pieces, about 4 to 5 ounces each. Cover dough with plastic wrap or a damp paper towel so it doesn't dry out.
4. Flatten one piece of dough into a disk about ¼ inch thick. Set the stand mixer to Speed 3 or 4. Pass the disc through the roller about 3 times to begin kneading. Fold the disk in half, left to right, and pass it through the roller again, fold side first. Then, fold the sheet in half again, left to right, and rotate it 90 degrees; pass it through the roller again. Repeat these two steps 10 to 15 times until pasta starts to feel silky and smooth. TIP: If the pasta starts to stick to the roller, lightly dust the rolled pasta sheet with "00" flour. Do not dust roller.
5. Once the pasta sheet is silky smooth and pliable, use the knob to set the pasta roller to Setting 7 and pass the pasta sheet through twice. Do not fold. Repeat this step on Settings 6 and 5. If the pasta sheet becomes long and tricky to work with, cut the sheet in thirds with a sharp knife.
6. Continue rolling each sheet on the remaining settings to achieve desired thickness. Recommended settings are 3 for fettuccine, 2 for spaghetti, hand-cut pappardelle or lasagna, 1 for filled pastas like ravioli and tortellini.
7. As pasta sheets are rolled out, store on a baking sheet, generously dusting the sheet and each layer with semolina flour. Repeat with remaining 4- to 5- ounce pieces.

Making Fettuccine or Spaghetti

1. Attach the desired pasta cutter to the stand mixer as instructed previously.
2. Turn mixer to Speed 4 and slowly insert the dusted pasta sheet.
3. Separate strands of fettuccine or spaghetti as soon as they are cut and place on a tray dusted with semolina flour to prevent sticking. Dust cut pasta with more semolina flour to prevent sticking; excess will fall off during cooking.
4. Cook immediately or store in plastic bags and keep refrigerated for up to 3 days.
   NOTE: After you finish rolling out sheets or making fettuccine or spaghetti, remove attachment, tighten attachment knob, then replace port cover on your stand mixer.

Tips and Hints

• When measuring ingredients to prepare the pasta dough, it is essential to stir the flour before you measure it. Do not scoop it right out of the bag.
• The key to making fresh pasta is to have the right feel of the dough. It is important that the dough is not too moist or too dry. The dough should be pliable and come together in one ball yet should not be sticky to the touch.
• It may be necessary to experiment with the fresh egg pasta recipe a few times to get the feel of the dough and the pasta-making process.
• The humidity of the day can greatly affect the pasta dough. If the day is very humid, watch and feel the dough when you are finished kneading. If it is still sticky, knead in one tablespoon of flour at a time until the stickiness disappears.
• When making fettuccini or spaghetti, separate pasta as soon as it is cut from the pasta maker. Toss freshly cut pasta with semolina flour to prevent sticking. Pile semolina-dusted noodles together in loose bundles on a flat, clean surface.
• Fresh pasta is best if cooked immediately. If storing, place fresh pasta dough or noodles in plastic bags and keep refrigerated for up to 3 days. Fresh pasta dries very quickly and becomes fragile easily.
• To cook pasta, generously salt 6 quarts of boiling water. Add pasta slowly and separately; make sure no pasta is sticking together before adding to water. Cook until tender, about 3 to 8 minutes, based on the shape and thickness of the pasta. Stir pasta and drain in colander.
• The stand mixer should rest at least one hour after processing 2 consecutive pasta dough recipes.

CLEANING AND MAINTENANCE

1. Remove the pasta roller or cutter from stand mixer.
2. Allow any residual dough on the attachment to dry before removing it with a small, firmbristle brush.

NOTE: Pasta roller and cutters must be kept dry. Do not immerse in water, or spray with water, on any part of the attachments.
Any other servicing should be performed by an authorized service representative.

Pasta Dough
The combination of "00" flour and semolina gives this dough the perfect bite when cooked, compared to traditional pasta dough made with just "00" flour.
Makes about 1½ pounds of dough, enough for 8 servings

1. Put all of the ingredients, in the order listed, into the Cuisinart^® mixing bowl. Attach the dough hook and mix on Speed 4 to combine.
2. Allow to mix until dough mostly comes together, about 4 to 6 minutes. At about 5 minutes of mixing, check the texture. If it is too dry, add water one tablespoon at a time; alternatively, if it is too wet, add the "00" flour one tablespoon at a time to desired consistency. Keep in mind, this dough won't resemble a smooth ball, it will only just come together in large chunks with some possible smaller bits to knead in by hand. Should any flour or loose dry bits be left behind at the bottom of the bowl, leave them there and do not incorporate into final dough.
3. Transfer dough to a lightly floured surface and knead all dough together into a ball by hand until smooth and it springs back to the touch, about 2 minutes.
4. Wrap in plastic wrap and let rest at least 20 minutes before using. Pasta dough can be made and stored in the refrigerator for up to 3 days.
5. To roll, follow instructions.

Nutritional analysis per serving (3 ounces): Calories 218 (15% from fat) • carb. 35g • pro. 10g • fat 4g • sat. fat 1g • chol. 134mg • sod. 41mg • calc. 13mg • fiber 3g