Whole Wheat Pasta Dough; Spinich Pasta Dough - Cuisinart CBK-100 Instruction Booklet

Whole WheAt PAStA doUGh

Pasta Dough Program
Makes 2 pounds, about 20 servings
¼ cup olive oil
3 tablespoons water
5 large eggs
1½ teaspoons salt
2 cups whole-wheat flour
2 cups unbleached, all-purpose flour
Place ingredients, in order listed, in the bread pan fitted with the kneading paddle.
Secure the bread pan in the Cuisinart
select the Pasta Dough program. Press Start/Stop to mix and knead. While the dough
is mixing, scrape the sides of the bread pan with a rubber spatula after 5 minutes, to
fully incorporate ingredients. When cycle is complete, remove dough from bread pan
and place on a lightly floured surface. Let dough rest for about ½ hour.
Once rested, knead dough a few times by hand. If dough is too wet, knead in 1 table-
spoon of flour at time until desired consistency is achieved. Hand-roll pasta or run
through a pasta roller machine.
Nutritional information per serving:
Calories 105 (25% from fat) • carb. 18g • pro. 3g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 178mg • cal. 4mg • fiber 2g
Automatic Bread Maker. Press menu button to
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SPInACh PAStA doUGh
Pasta Dough Program
Makes about 2¼ pounds, about 24 servings
8 ounces fresh spinach
2 tablespoons olive oil
¼ cup water
4 large eggs
1½ teaspoons salt
2 cups unbleached, all-purpose flour
2 cups semolina flour
Steam spinach until it is just wilted. Plunge it into ice water to stop cooking and main-
tain its bright green color. Squeeze all liquid out of spinach. Purée it with oil and water
in a Cuisinart food processor fitted with the metal chopping blade.
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Place puréed spinach plus remaining ingredients, in order listed, in the bread pan fitted
with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread
Maker. Press menu button to select the Pasta Dough program. Press Start/Stop to mix
and knead. While the dough is mixing, scrape the sides of the bread pan with a rub-
ber spatula after 5 minutes, to fully incorporate ingredients. When cycle is complete,
remove dough from bread pan and place on a lightly floured surface. Let dough rest
for about ½ hour.
Once rested, knead dough a few times by hand. If dough is too wet, knead in 1 table-
spoon of flour at time until desired consistency is achieved. Hand-roll pasta or run
through a pasta roller machine.
Nutritional information per serving:
Calories 95 (21% from fat) • carb. 15g • pro. 4g • fat 2g • sat. fat 0g
• chol. 35mg • sod. 167mg • calc. 14mg • fiber 1g
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