Cuisinart FP-12NC Series Instruction And Recipe Booklet page 16

PASTA DOUGH
Fresh pasta is a special treat . While it is best served right away,
you can freeze it after it has been rolled and cut .
makes 1½ pounds (750 g), about 10 servings
Insert the large metal chopping blade into the large work
2 cuPs (500 ml) un-
bowl of the Cuisinart
bleached,
all-PurPose flour
and salt to work bowl and pulse 5 to 6 times to combine.
1 cuP (250 ml) semolIna
With the machine running, add 1 egg at a time until a
flour
dough ball forms. Once dough ball forms, allow machine
1 TablesPoon (15 ml)
to run for 30 seconds to knead. Divide dough into 4 equal
kosher salT
parts and pass through a pasta roller machine.
4 larGe eGGs
Nutritional information per serving:
Calories 165 (12% from fat)
sat. fat 1g
BASIC FLAKy PASTRy DOUGH
This recipe makes ample crust for a
9- to 11-inch (23 to 28 cm) regular or deep-dish pie or tart .
minutes resting time
Insert the large metal chopping blade into the large work
for a one-crusT PIe:
bowl of the Cuisinart
1½ cuPs (375 ml)
and baking powder and process for 10 seconds to sift.
unbleached,
Add the well-chilled butter and shortening. Use short
all-PurPose flour
quick pulses until the mixture resembles coarse corn meal
¼ TeasPoon (1 ml)
Table salT
and no pieces of butter larger than a pea remain visible,
¹∕ TeasPoon (0.5 ml)
15 to 20 pulses. Sprinkle half the maximum ice water on
8
bakInG Powder
the flour and butter mixture, then pulse 5 or 6 times. The
8 TablesPoons (¼ Pound
dough will be crumbly, but should begin to hold together
(125 G) ; 1 sTIck)
when a small amount is picked up and pressed together.
unsalTed buTTer, cold
and cuT InTo ½-Inch
Add more water, a teaspoon (two for the two-crust recipe)
(1.25 cm) cubes
at a time, with 2 to 3 quick pulses after each addition,
adding just enough water for the dough to hold together
easily when pressed into a ball. Do not allow the dough to
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30
Approximate preparation time: 5 minutes
® Food Processor. Add both flours
| | |
carb. 30g pro. 7g
| | |
chol. 85mg sod. 668mg calc. 11mg
Approximate preparation time: 10 minutes, plus 30
® Food Processor. Add the flour, salt
2 TablesPoons (30 ml)
veGeTable shorTenInG
(Preferably non-
hydroGenaTed), cold
and cuT InTo ½-Inch
(1.25 cm) cubes
2 To 4 TablesPoons (30-45 ml)
Ice waTer
for a Two-crusT PIe:
3 cuPs (750 ml)
unbleached,
all-PurPose flour
½ TeasPoon (2 ml) Table
salT
¼ TeasPoon (1 ml)
bakInG Powder
16 TablesPoons (½ Pound
(250 ml); 2 sTIcks)
unsalTed buTTer, cold
and cuT InTo ½-Inch
|
fat 2g
(1.25 cm)cubes
|
fiber 1g
4 TablesPoons (60 ml)
veGeTable shorTenInG
(Preferably non-
hydroGenaTed), cold
and cuT InTo ½-Inch
(1.25 cm) cubes
5 To 8 TablesPoons (75 To
120 ml) Ice waTer
form a ball in the processor! Add the liquid sparingly so
that the dough is not sticky. Do not overprocess or the
pastry will be tough, not tender and flaky.
Turn the dough out onto a lightly floured surface. Press
together into a ball, then flatten into a disk about 6 inches
(15 cm) in diameter (two disks for the two-crust recipe).
Wrap in plastic wrap and refrigerate for 1 hour before
continuing. The dough will keep refrigerated for up to 3
days, or may be frozen (double wrapped) for up to a
month; thaw at room temperature for an hour before
using. Use as directed in recipe.
To bake the pastry blind for a single-crust filled pie or tart,
roll out pastry ¹⁄ 8 -inch (0.3 cm) thick to fit pan; crimp and
seal edges. Prick bottom all over with a fork. Chill for 30
minutes. Preheat the oven to 400º F (200ºC). Cover the
shell with a sheet of aluminum foil or parchment paper
and weigh down with pie weights, dry rice or dried beans.
Bake for 15 minutes.
TIP: Leftover pastry may be rolled out and cut into shapes
to garnish the pie, or brushed with milk, sprinkled with
sugar or cinnamon and sugar, and baked until lightly
browned.
Nutritional information based on 12 servings per pie: 1-crust pie
Calories 138 (65% from fat) | pro. 1g | carb. 11g | fat 10g |
sat. fat 1g | chol. 20mg | sod. 48mg | calc. 2mg | fiber 0g
Nutritional information based on 12 servings per pie: 2-crust pie
Calories 277 (65% from fat) | pro 3g | carb 22g | fat 20g |
sat. fat 1g | chol. 40mg | sod. 104mg | calc. 2mg | fiber 0g
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