Rice Noodles; Vegetable Purées For Colored Pasta; Beet Purée For Red-Colored Pasta; Butternut Squash Purée For Orange-Colored Pasta - Cuisinart PM-1 Series Instruction And Recipe Booklet

Rice Noodles

These gluten-free noodles are perfect added to a simmering bowl of
soup. Because of the delicate nature of the dough, the spaghetti and
fettuccine pasta discs are the only ones recommended.
Makes 1 pound dough
2 cups (240g) superfine rice flour
²⁄ ³ cup (80g) tapioca flour
1¼ teaspoons (5g) xanthan gum
¼ teaspoon table salt
¾ cup (177ml) water
1. Assemble the pasta maker with the pasta mixing paddle and
desired pasta disc. Put both rice and tapioca flours into the mixing
bowl with the xanthan gum and salt, and secure the lid.
2. Press Auto/Stop to start mixing. While the unit is mixing, pour the
water through the opening in the lid until the mixture resembles a
coarse meal. The mixture should never come together as a dough
ball.
3. The pasta maker will automatically extrude the noodles once it
has finished mixing. Use the cutting tool to cut noodles to desired
length.
4. Cooking time for pasta is 2 to 3 minutes for spaghetti and 4 to 5
minutes for fettuccine. Once cooked, transfer rice noodles to an
ice-water bath before using (e.g., adding to hot soup or stir-fry).
Nutritional information per serving (based on 6 servings):
Calories 254 (21% from fat) • carb. 44g • pro. 8g • fat 6g • sat. fat 1g
chol. 36mg • sod. 189mg • calc. 14mg • fiber 4g
VEGETABLE PURÉES FOR
COLORED PASTA
Vegetables color pasta noodles naturally and also add nutrients
without affecting flavor.
Beet Purée for Red-Colored Pasta
Makes ½ cup
1 medium-large beet (about 5½ ounces),
cleaned and trimmed
1. Preheat the oven to 350°F. Wrap the beet in foil and roast on a
sheet pan for 55 to 60 minutes, until tender enough to be easily
pierced with the tip of a sharp knife. Remove from oven and let
cool in foil.
2. When the beet is cool enough to handle, gently rub off skin under
cool, running water. Roughly chop the beet, then transfer to the
work bowl of a food processor and purée until smooth.
Nutritional information for ½ cup (122g) of purée:
Calories 67 (4% from fat) • carb. 16g • pro. 3g • fat 0g • sat. fat 0g
chol. 0mg • sod. 122mg • calc. 16mg • fiber 4g
Butternut Squash Purée for
Orange-Colored Pasta
Makes 2½ cups
1 butternut squash (about 2 pounds), halved lengthwise
and seeded
1 tablespoon olive oil
1. Preheat the oven to 375°F. Place squash halves on a rimmed sheet
pan and coat all over with olive oil. Roast cut side down for 35 to
18