Cuisinart PRS-50 Recipe Book
CLEANING AND
MAINTENANCE
1. Remove the pasta roller or
cutter from stand mixer.
2. Allow any residual dough on
the attachment to dry before
removing it with a small, rmbristle brush.
NOTE: Pasta roller and cutters must be kept dry. Do not
immerse in water, or spray with
water, on any part of the attachments.
Any other servicing should be
performed by an authorized
service representative.
Pasta Dough
The combination of “00” flour
and semolina gives this dough
the perfect bite when cooked,
compared to traditional pasta
dough made with just “00” flour.
Makes about 1½ pounds of
dough, enough for 8 servings
5 large eggs
2½ cups “00” flour
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 4 to combine.
2. Allow to mix until dough mostly comes together, about 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; alterna-
tively, if it is too wet, add the
“00” our one tablespoon at
a time to desired consistency.
Keep in mind, this dough
won’t 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 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.
5. To roll, follow instructions on
page 5.
Nutritional analysis per serving
(3 ounces): Calories 218 (15% from fat)
• carb. 35g • pro. 10g • fat 4g
• sat. fat 1g • chol. 134mg • sod. 41mg •
calc. 13mg • fiber 3g
8
Whole-Wheat Pasta
With subtle flavor, you’ll be
surprised that this pasta is
made from more than half
whole wheat flour.
Makes about 1½ pounds of
dough, enough for 8 servings
5 large eggs
2 cups whole-wheat flour
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 4 to combine.
2. Allow to mix until dough mostly comes together, about 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
won’t 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 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.
5. To roll, follow instructions on
page 5.
Nutritional analysis per serving (3 ounces):
Calories 232 (15% from fat)
• carb. 40g • pro. 11g • fat 4g
• sat. fat 1g • chol. 116mg • sod. 45mg •
calc. 28mg • fiber 4g
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 10
and 11). Sprinkle with extra thinly
sliced basil or chopped parsley
before serving.
Makes about 1 pound of dough,
enough for 8 servings.
Herb Purée:
Makes about ½ cup purée
¾ cups tightly packed
basil
¾ cup fresh parsley
(leaves only)
2 teaspoons fresh
oregano or marjoram
leaves
2 teaspoons extra virgin
olive oil
¾ teaspoons ice water
Pasta:
4 eggs
½ cup herb purée
2½ cups “00” flour
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 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. Continue mixing
on Speed 6 to combine, about
1 minute.
3. Reduce speed to 4 and mix
until dough mostly comes together, about 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 won’t
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 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.
6. To roll, follow instructions on
page.
Nutritional analysis per serving
(3 ounces): Calories 234 (20% from fat)
• carb. 38g • pro. 9g • fat 5g
• sat. fat 38g • chol. 93mg • sod. 39mg
• calc. 35mg • fiber 1g
10
Tomato Sauce
This classic sauce pairs
well with our regular or whole-
wheat pasta.
Makes about 3 cups; enough
sauce for ½ pound of fresh
pasta
½ cup olive oil
2 medium garlic cloves,
smashed
1 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 garlic is softened
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 an
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
When you’re in a time crunch or
have limited ingredients
on hand, garlic and oil make
a great sauce.
Makes about ¼ cup of sauce;
enough for ½ pound of fresh
pasta
¼ cup extra virgin olive oil,
plus more if needed
1 garlic clove, thinly
sliced
Pinch red pepper flakes
2 tablespoons parsley,
roughly chopped
Grated cheese for
serving, optional
1. In a large saucepan, heat the
oil and garlic over mediumhigh heat until garlic is
softened and fragrant, about
5 to 6 minutes. Add the red
pepper akes and cook for an
additional minute.
2. Remove from heat and add 2
ounces of cooking water from
the pasta. Add the cooked
and drained pasta, 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
Sautéed Mushroom
and Butter Sauce
Sophisticated flavor, simple in-
gredients and basic technique.
Makes about 1 cup of sauce;
enough for ½ pound of fresh
pasta
4 tablespoons unsalted
butter
1 teaspoon fresh oregano
or marjoram leaves
8 ounces mixed wild
mushrooms, like
cremini, shitake and
oyster
1 teaspoon kosher salt
2 tablespoons extra virgin
olive oil
2 tablespoons thinly
sliced basil
¼ teaspoon freshly ground
black pepper
1. In a large saucepan, heat the
butter over medium-high heat
until it is melted and starts
to foam. Add the oregano or
marjoram and cook until fragrant, about 30 seconds. Add
the mushrooms and cook 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 olive oil
and sprinkle with thinly sliced
basil and freshly ground
pepper. If a thinner sauce
is desired, add 2 ounces 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
12
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 Roller and Cutter Set 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 Roller and Cutter Set 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.
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 Roller and Cutter Set 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.
*Important: If the nonconforming product is to be serviced by someone other than
Cuisinart’s Authorized Service Center, please remind the Servicer to call our Consumer
Service Center at 1-800-726-0190 to ensure that the problem is properly diagnosed, the
product is serviced with the correct parts, and the product is still under warranty.
CALIFORNIA RESIDENTS ONLY
California law provides that for In-Warranty Service, California residents have the option
of returning a nonconforming product (A) to the store where it was purchased or (B)
to another retail store which sells Cuisinart products of the same type. The retail store
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