Recipes - Cuisinart PM-1 Series Instruction And Recipe Booklet

RECIPES

Tips and Hints ..........................................................................................12
Pasta Recipe Chart .................................................................................14
Pasta
Basic Pasta ............................................................................................. 16
Semolina Pasta ....................................................................................... 16
Whole-Wheat Pasta .................................................................................17
Vegetable Pasta .......................................................................................17
Rice Noodles .......................................................................................... 18
Vegetable Purées for Colored Pasta
Beet Purée for Red-Colored Pasta ........................................................ 18
Butternut Squash Purée for Orange-Colored Pasta ............................. 18
Spinach Purée for Green-Colored Pasta ............................................... 19
Sauces and Dishes
Tomato Sauce ......................................................................................... 20
Smoky Vodka Sauce .............................................................................. 20
Alfredo Sauce ......................................................................................... 21
Garden Vegetable Sauce ....................................................................... 21
Garlic and Oil Sauce ............................................................................... 22
Sautéed Mushroom and Butter Sauce .................................................. 22
Basil Pesto .............................................................................................. 23
Sunday Ragu .......................................................................................... 23
Classic Meatballs.................................................................................... 24
Pad Thai .................................................................................................. 25
Bread
Classic Cuisinart White Bread .............................................................. 26
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Classic Cuisinart Wheat Bread ............................................................ 26
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Challah .................................................................................................... 27
Buttery Dinner Rolls ............................................................................... 28
Rosemary Olive Oil Rolls ........................................................................ 29
Pizza Dough ............................................................................................ 30
TIPS AND HINTS
Tips for Making Pasta Noodles
• When followed precisely, the ratios in the Pasta Chart should extrude
perfect pasta every time. Still, external factors can affect your results,
such as humidity, flour freshness and measuring style. Keep in mind
that there is considerable variation in weight per cup of flour between
different brands.
• Weight measurements will always yield the most consistent results.
If you don't own a digital food scale, take care in how you measure
your flour. For the most accurate measurement, first stir the flour,
then gently spoon into the measuring cup and level off the top.
• During the mixing cycle, do not be alarmed if the pasta dough
appears dry. The proper consistency should resemble a
coarse meal.
• When adding liquids, add the egg first through the opening in the lid.
Then add the water slowly, holding a small amount back to ensure
the correct consistency is achieved. Purées are too thick to pass
through the opening and should be added directly into the mixing
bowl along with dry ingredients.
• Pasta dough will not extrude if it becomes too wet. Hold back 1 to 2
tablespoons of the water in the pasta recipe, as the dough may not
require the full measurement. If pasta will not extrude, the unit will
phase back to mixing - this can be an indication that the mixture is
too dry. In this case, add the remaining 1 to 2 tablespoons of water,
a little at a time, to achieve the proper consistency. It is possible that
you may require even more water than the recipe calls for.
• As extrusion occurs, cut pasta noodles to desired length and place
on a parchment-lined sheet pan. Loosely fold long pasta noodles
into nests and dust lightly with flour to keep strands from sticking
together.
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