Recipes - Cuisinart PE-50C Instruction And Recipe Booklet

sticking. Pile dusted noodles
together in loose bundles on a
flat, clean surface.
• To cook pasta, add 1 table-
spoon (15 ml) of salt and 1
tablespoon (15 ml) of oil to
6 quarts (5.6 L) boiling water.
Add pasta slowly and
separately; make sure no
pasta is sticking together
before adding to water. Cook
as directed, stirring
occasionally. Drain in colander.
• Fresh pasta is best if cooked
immediately. Store up to 5
days in the refrigerator, first
air-drying for one hour, then
sealing in plastic bag.
• Generously dusted fresh pasta
can be "dried" to achieve a
texture more similar to dried,
boxed pasta. Simply let it sit at
room temperature for up to 4
hours before storing.
• Fresh pasta cooks much faster
than dried, boxed pasta, but
cooking times will vary based
on size and thickness of any
pasta. As you work with your
homemade pastas, you will
learn the timing that works
best.
• The Stand Mixer should rest at
least one hour after processing
2 pasta dough recipes.
• Generously dust pasta with
semolina flour after extruding
to prevent sticking. Excess
flour will fall off during
cooking.

Recipes

Basic Pasta Dough
The combination of "00"
and semolina flour gives this
dough the perfect bite when
cooked, compared to traditional
pasta dough made with just
semolina flour.
Makes about 1 pound (454 g);
4 to 5 servings
5 large eggs
21/2 cups (625 ml) "00" flour,
plus more as needed
for kneading
/ cup (150 ml) semolina
2
3
flour
1. Put all of the ingredients,
in the order listed, into the
Cuisinart ® mixing bowl.
Attach the dough hook and
mix on Speed 5 to combine,
about 1 minute.
2. Continue mixing until dough
mostly comes together, an
additional 4 to 6 minutes.
At about 5 minutes of
mixing, check the texture.
If it is too dry, add water
one tablespoon (15 ml) at
a time; alternatively, if it is
too wet, add the "00" flour
one tablespoon (15 ml) at a
time to desired consistency.
Keep in mind, this dough
will not 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
8
the bottom of the bowl,
leave them there and do not
incorporate into final dough.
3. Transfer dough to a lightly
floured (using "00" flour)
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.
Nutritional analysis per serving
(based on 5 servings):
Calories 305 (14% from fat)
carb. 52g • pro. 13g • fat 5g
sat. fat 2g • chol. 215mg
sod. 66mg • calc. 20g • fiber 1g
Whole-Wheat Pasta
With subtle flavour, you'll be
surprised that this pasta is made
from more than half
whole-wheat flour.
Makes about 1 pound (454 g);
4 to 5 servings
5 large eggs
2 cups (500 ml) whole-
wheat flour, plus more
as needed for kneading
1 cup (250 ml) "00" flour
1/2 cup (125 ml) semolina
flour
1. Put all of the ingredients, in
the order listed, into the
Cuisinart mixing bowl.
®
Attach the dough hook and
mix on Speed 5 to combine,
about 1 minute.
2. Continue mixing until dough
mostly comes together, an
additional 4 to 6 minutes.
At about 5 minutes of
mixing, check the texture.
If it is too dry, add water
one tablespoon (15 ml) at
a time; alternatively, if it is
too wet, add the whole-
wheat flour one tablespoon
(15 ml) at a time to desired
consistency. Keep in mind,
this dough will not 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 (using whole-wheat
flour) 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.
Nutritional analysis per serving
(based on 5 servings):
Calories 366 (9% from fat)
• carb. 71g • pro. 13g • fat 4g
sat. fat 1g • chol. 74mg • sod. 5mg
calc. 41mg • fiber 7g
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