Pasta Dough; Basic Flaky Pastry Dough - Cuisinart FP-12C SEries Instruction Booklet

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
2 (500 ) ,
cups ml unbleached
- work bowl of the Cuisinart
all purpose flour
1 (250 ) flours and salt to work bowl and pulse 5 to 6 times to
cup ml semolina
flour
combine. With the machine running, add 1 egg at a time
1 (15 )
tablespoon ml kosher
until a dough ball forms. Once dough ball forms, allow
salt
machine to run for 30 seconds to knead. Divide dough
4
larGe eGGs
into 4 equal parts and pass through a pasta roller
machine.
Nutritional information per serving:
Calories 165 (12% from fat)
sat. fat 1g
BASICS
13
Approximate preparation time: 5 minutes
Food Processor. Add both
®
| | |
carb. 30g pro. 7g
| | |
chol. 85mg sod. 668mg calc. 11mg
f
or a one
1½
¼
¹∕
8
8
|
fat 2g
2
|
fiber 1g
2 4
to
f
or a two
3
½
¼
16
4
5 8
to

BASIC FLAKy PASTRy DOUGH

This recipe makes ample crust for a
9- to 11-inch (23-28 cm) regular or deep-dish pie or tart .
Approximate preparation time: 10 minutes, plus 30 minutes
resting time
Insert the large metal chopping blade into the large work bowl
- :
crust pie of the Cuisinart
powder and process for 10 seconds to sift. Add the well-chilled
(375 ) ,
cups ml unbleached
- butter and shortening. Use short quick pulses until the mixture
all purpose flour
resembles coarse corn meal and no pieces of butter larger than
(1 )
teaspoon ml table
a pea remain visible, 15 to 20 pulses. Sprinkle half the maximum
salt
ice water on the flour and butter mixture, then pulse 5 or 6
(0.5 )
teaspoon ml bakinG
times. The dough will be crumbly, but should begin to hold
powder
together when a small amount is picked up and pressed
(¼
tablespoons pound
together. Add more water, a teaspoon (two for the two-crust
(125 ) ; 1 )
G stick unsalted
recipe) at a time, with 2 to 3 quick pulses after each addition,
,
butter cold and cut into
½- (1.25 ) adding just enough water for the dough to hold together easily
inch cm cubes
when pressed into a ball. Do not allow the dough to form a ball
(30 )
tablespoons ml
in the processor! Add the liquid sparingly so that the dough is
veGetable shorteninG
( - - not sticky. Do not overprocess or the pastry will be tough, not
preferably non hydroGe
), tender and flaky.
nated cold and cut into
½- (1.25 )
inch cm cubes
Turn the dough out onto a lightly floured surface. Press
(30-45 )
tablespoons ml
together into a ball, then flatten into a disk about 6 inches
ice water
(15 cm) in diameter (two disks for the two-crust recipe). Wrap in
plastic wrap and refrigerate for 1 hour before continuing. The
- :
crust pie
dough will keep refrigerated for up to 3 days, or may be frozen
(750 ) ,
cups ml unbleached
(double wrapped) for up to a month; thaw at room temperature
-
all purpose flour
for an hour before using. Use as directed in recipe.
(2 )
teaspoon ml
To bake the pastry blind for a single-crust filled pie or tart, roll
table salt
out pastry ¹⁄
(1 ) 8
teaspoon ml bakinG
Prick bottom all over with a fork. Chill for 30 minutes. Preheat
powder
the oven to 400º F (200ºC). Cover the shell with a sheet of
(½
tablespoons pound
aluminum foil or parchment paper and weigh down with pie
(250 ); 2 ) -
ml sticks un
weights, dry rice or dried beans. Bake for 15 minutes.
,
salted butter cold and
½- (1.25 )
cut into inch cm
TIP: Leftover pastry may be rolled out and cut into shapes to
cubes
garnish the pie, or brushed with milk, sprinkled with sugar or
(60 )
cinnamon and sugar, and baked until lightly browned.
tablespoons ml
veGetable shorteninG
Nutritional information based on 12 servings per pie: 1-crust pie
( - -
preferably non hydroGe
),
nated cold and cut into
Calories 138 (65% from fat) | pro. 1g | carb. 11g | fat 10g |
½- (1.25 )
inch cm cubes
sat. fat 1g | chol. 20mg | sod. 48mg | calc. 2mg | fiber 0g
(75-120 )
tablespoons ml
Nutritional information based on 12 servings per pie: 2-crust pie
ice water
Calories 277 (65% from fat) | pro 3g | carb 22g | fat 20g |
sat. fat 1g | chol. 40mg | sod. 104mg | calc. 2mg | fiber 0g
® Food Processor. Add the flour, salt and baking
-inch (0.3 cm) thick to fit pan; crimp and seal edges.
BASICS
14