Cuisinart PE-50 Recipe Book
8
rately; 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, rst
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 our after extruding
to prevent sticking. Excess
our 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;
4 to 5 servings
5 large eggs
2½ cups “00” flour, plus
more as needed for
kneading
2
/3 cup 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 at a time; alternatively,
if it is too wet, add the “00”
our one tablespoon 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 our or
loose dry bits be left behind
at the bottom of the bowl,
leave them there and do not
9
incorporate into nal dough.
3. Transfer dough to a lightly
oured (using “00” our)
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 flavor, you’ll be
surprised that this pasta is made
from more than half
whole-wheat flour.
Makes about 1 pound;
4 to 5 servings
5 large eggs
2 cups whole-wheat flour,
plus more as needed for
kneading
1 cup “00” flour
½ cup 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 at a time; alternatively,
if it is too wet, add the wholewheat our one tablespoon 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 our or
loose dry bits be left behind
at the bottom of the bowl,
leave them there and do not
incorporate into nal dough.
3. Transfer dough to a lightly
oured (using whole-wheat
our) 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
10
Herbed Pasta
The delicate flavor of this pasta
goes great with simple sauces
like our Garlic and Oil Sauce
or our Sautéed Mushroom and
Butter Sauce, both on page 11.
Sprinkle with more fresh basil or
parsley before serving.
Makes about 1 pound;
4 to 5 servings
Herb Purée:
Makes about 1/3 cup
¾ cup tightly packed basil
1
/3 cup fresh parsley
2 teaspoons fresh
oregano leaves
2 teaspoons extra virgin
olive oil
¾ teaspoon ice water
Pasta:
4 eggs
1 recipe Herb Purée
(see above)
2½ cups “00” flour, plus
more as needed for
kneading
2
/3 cup semolina flour
1. Put all herbs, olive oil and ice
water into a food processor
or blender and process on
High until mostly smooth and
homogenous, about 2 to 3
minutes. Reserve.
2. Put eggs and the reserved
Herb Purée into the bowl of
the Cuisinart
®
Stand Mixer.
Attach the dough hook and
mix on Speed 6 until eggs are
beaten and mixture is combined, about 2 minutes. Stop
Stand Mixer and add in both
ours. Reduce speed to 5 to
combine, about 1 minute.
3. Continue mixing on Speed
5 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 at a time; alternatively, if it is too wet, add the
“00” our one tablespoon 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 our or
loose dry bits be left behind
at the bottom of the bowl,
leave them there and do not
incorporate into nal dough.
4. Transfer dough to a lightly
oured (using “00” our)
surface and knead all dough
together into a ball by hand
until smooth and it springs
back to the touch, about 2
minutes.
5. 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 3 servings):
Calories 352 (10% from fat)
carb. 62g • pro. 14g • fat 6g
sat. fat 1g • chol. 172mg
sod. 55mg • calc. 51mg • fiber 2g
11
Tomato Sauce
This classic sauce pairs well with
regular or whole-wheat pasta.
Makes about 3 cups; enough sauce
for ½ pound of pasta
½ cup extra virgin olive oil
2 medium garlic cloves,
smashed with the back
of a knife
1 large can (28 ounces)
crushed tomatoes
¼ cup grated Parmesan
cheese
½ teaspoon kosher salt
10 fresh basil leaves
1. In a large saucepan, heat oil
and garlic over medium-high
heat until lightly golden and
fragrant, about 5 minutes.
Add the crushed tomatoes,
reduce the heat and cook at
a low simmer until slightly reduced and thickened, about
15 minutes.
2. When the sauce is reduced,
stir in the Parmesan cheese,
salt and basil and cook for 1
additional minute.
3. For a richer-tasting pasta,
add the cooked and drained
pasta to the pan with the
sauce and cook for 1 minute.
Serve immediately.
Nutritional analysis
per serving (½ cup):
Calories 224 (75% from fat)
carb. 11g • pro. 4g • fat 20g
sat. fat 4g • chol. 5mg
sod. 305mg • calc. 64mg • fiber 2g
Garlic and Oil
Sauce
Makes about ¼ cup of sauce;
enough for ½ pound of pasta
¼ cup extra virgin olive
oil, plus more if needed
1 garlic clove, thinly
sliced
Pinch red pepper flakes
2 tablespoons fresh
parsley, roughly
chopped
Grated cheese for
serving, optional
1. In a large saucepan, heat the
oil and garlic over mediumhigh heat until golden
and fragrant, about 5 to 6
minutes. Add the red pepper
akes and cook for 1 additional minute.
2. Remove from heat and add 2
ounces (about 4 tablespoons)
of cooking water from the
pasta. Add the cooked and
drained pasta to the sauce,
and return the pan to the
heat. Cook over medium heat
until the pasta water evaporates, about 1 to 2 minutes.
Stir in parsley and remove
from heat. Serve immediately
with grated cheese if desired.
Nutritional analysis per serving
(based on 3 servings):
Calories 165 (97% from fat)
carb. 1g • pro. 0g • fat 19g
sat. fat 3g • chol. 0mg
sod. 2mg • calc. 9mg • fiber 0g
12
Sautéed Mushroom
and Butter Sauce
Sophisticated flavor, simple
ingredients and basic technique.
Makes about 1½ cups; enough for
½ pound of pasta
3 tablespoons unsalted
butter
1 teaspoon fresh oregano
8 ounces mixed wild
mushrooms, like
cremini, shitake and
oyster
1 teaspoon kosher salt
½ pound Herbed Pasta
(recipe page 9), cooked
and drained
2 tablespoons extra virgin
olive oil
2 tablespoons thinly
sliced basil
¼ teaspoon freshly ground
black pepper
1. In a large saucepan, melt the
butter over medium-high heat
until it starts to foam. Add the
oregano and cook until fragrant, about 30 seconds. Add
the mushrooms and cook,
without stirring, until browned
on one side, about 3 minutes.
2. Add salt and stir; cook for an
additional 3 to 4 minutes on
the other side.
3. Stir in cooked and drained
pasta. Drizzle with extra virgin
olive oil and sprinkle with
thinly sliced basil and freshly
ground pepper. If a
thinner sauce is desired, add
2 ounces (about 4 tablespoons) of pasta water.
Nutritional analysis per serving
(based on 3 servings):
Calories 240 (88% from fat)
carb. 5g • pro. 3g • fat 24g
sat. fat 12g • chol. 40mg
sod. 724mg • calc. 5mg • fiber 2g
13
WARRANTY
LIMITED ONE-YEAR WARRANTY
(U.S. and Canada Only)
This limited warranty is available to consumers only. You are a consumer if
you own a Cuisinart® Pasta Extruder Attachment which was purchased at
retail for personal, family or household use. Except as otherwise required
under applicable state law, this warranty is not available to retailers or other
commercial purchasers or owners.
We warrant that your Cuisinart
®
Pasta Extruder Attachment will be free of
defects in materials and workmanship under normal home use for one year
from the original date of purchase.
We recommend that you visit our website, www.cuisinart.com for a fast,
efficient way to complete your product registration. However, product
registration does not eliminate the need for the consumer to maintain the
original proof of purchase in order to obtain the warranty benefits. In the
event that you do not have proof of purchase date, the purchase date for
purposes of this warranty will be the date of manufacture. If your blender
should prove to be defective within the warranty period, we will repair or
replace it at our option, without charge to you. To obtain warranty service,
simply send the defective product to:
Cuisinart, 7475 North Glen Harbor Blvd., Glendale, AZ 85307, or call our
Consumer Service Center toll-free at 1-800-726-0190.
To facilitate the speed and accuracy of your return, please also enclose
$10.00 for shipping and handling of the product. CA residents need only
provide proof of purchase and should call 1-800-726-0190 for shipping
instructions. Please be sure to include a return address, description of the
product defect, product serial number and any other information pertinent to
the product’s return. Please pay by check or money order made payable to
Cuisinart.
BEFORE RETURNING YOUR CUISINART PRODUCT
If you are experiencing problems with your Cuisinart product, we suggest that
you call our Consumer Service Center at 1-800-726-0190 before returning the
product for servicing. Often, our Consumer Service Representatives can help
solve the problem without having the product serviced. If servicing is needed,
a representative can confirm whether the product is under warranty and direct
you to the nearest service location.
Your Cuisinart
®
Pasta Extruder Attachment has been manufactured to the
strictest specifications and has been designed for use only in 120 volt outlets
and only with authorized accessories and replacement parts. This warranty
expressly excludes any defects or damages caused by attempted use of this
unit with a converter, as well as use with accessories, replacement parts or
repair service other than those authorized by Cuisinart.
This warranty does not cover any damage caused by accident, misuse,
shipment or other than ordinary household use. This warranty excludes
all incidental or consequential damages. Some states do not allow the
exclusion or limitation of these damages, so these exclusions may not apply
to you. You may also have other rights, which vary from state to state.
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