Instruction and Recipe Booklet
CTG-00-PM
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
SPECIALTY Collection
PASTA MAKER
2
CONTENTS
Use and Care ................................................ 3
Rolling Pasta Sheets .......................................... 3
Making Fettuccine or Spaghetti................................. 5
Tips and Hints................................................ 5
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Recipes .................................................. 8–19
Product Registration ..................................... 20–23
3
Adjustable thickness dial
USE AND CARE
DO NOT WASH, RINSE, OR SUBMERGE in water.
1. Use the cleaning brush to dust off excess flour.
2. Allow any residual dough on the attachment to dry before removing
it with cleaning brush.
ROLLING PASTA SHEETS
1. Prepare pasta dough as directed by recipe.
2. After dough has rested and is ready to roll, cut
the dough into four pieces, about 2½ ounces
each. Cover dough with plastic wrap or a damp
paper towel so it doesn’t dry out.
3. Flatten one piece of dough into a disc about
3 inches wide and ¼ inch thick. Set roller to
Setting 1 (figure 1). Insert the disc into the roller
2mm Spaghetti cutter
Rolling handle
Pasta roller
6.5mm Fettucine cutter
Cleaning brush
Counter Clamp
1
4
and rotate the handle clockwise to start rolling
the pasta. Pass the disc through the roller about
3 times to begin kneading. Fold the disc in half,
left to right (figure 2), rotate it 90 degrees, and
pass it through the roller again. Then, fold the
sheet in half again, left to right, and rotate it 90
degrees; pass it through the roller again (figure
3). Repeat these two steps 10 to 15 times until
pasta starts to feel silky and smooth. TIP: If the
pasta starts to stick to the roller, lightly dust
the rolled pasta sheet with “00” flour. Do not
dust roller.
4. Once the pasta sheet is silky smooth and pliable,
use the knob to set the pasta roller to Setting 2
and pass the pasta sheet through twice. Do not fold. Repeat this
step on Settings 3 and 4. If the pasta sheet becomes long and tricky
to work with, cut the sheet in thirds with a sharp knife.
5. Repeat step 4 at each remaining setting to achieve desired
thickness. Recommended settings are 4 for spaghetti, 6 for
fettuccine, 6 for hand-cut pappardelle or lasagna and 9 for filled
pastas like ravioli and tortellini.
6. As pasta sheets are rolled out, store on a baking sheet, generously
dusting the sheet and each layer with semolina flour. Repeat with
remaining pieces.
2
3
5
MAKING FETTUCCINE OR SPAGHETTI
1. Attach the desired pasta cutter to the pasta
maker by sliding it into the brackets located on
the front of the pasta roller (figure 4). Transfer
the handle from the roller to the cutter.
2. Insert the dusted pasta sheet into the cutter
and rotate the handle clockwise to cut the
pasta (figure 5). Transfer the cut pasta to a tray
dusted with semolina flour. Sprinkle the pasta
with more semolina flour to prevent sticking;
excess will fall off during cooking.
3. After all pasta is cut, cook or store in refrigerator
for up to 3 days. Alternatively, cut pasta may be
dried and stored for up to 3 months.
TIPS AND HINTS
• The key to making fresh pasta is to have the right feel of the dough.
It is important that the dough is not too moist or too dry. The dough
should be pliable and come together in one ball. It should not be
sticky to the touch.
• It may be necessary to experiment with the fresh egg pasta recipe a
few times to get the feel of the dough and the pasta-making
process.
• The humidity of the day can greatly affect the pasta dough. If the
day is very humid, watch and feel the dough when you are finished
kneading. If it is still sticky, knead in one tablespoon of flour at a
time until the stickiness disappears.
• When making fettuccini or spaghetti, separate pasta as soon as it is
cut from the pasta maker. Toss freshly cut pasta with semolina flour
to prevent sticking. Pile semolina-dusted noodles together in loose
4
5
6
bundles on a flat, clean surface.
• Fresh pasta is best if cooked immediately. If storing, place fresh
pasta dough or noodles in plastic bags and keep refrigerated for up
to 3 days. Fresh pasta dries very quickly and becomes fragile easily.
• To cook pasta, generously salt 6 quarts of boiling water. Add pasta
slowly and separately; make sure no pasta is sticking together
before adding to water. Cook until tender, about 3 to 8 minutes,
based on the shape and thickness of the pasta. Stir pasta and drain
in a colander.
7
WARRANTY
LIFETIME WARRANTY (U.S. and Canada ONLY)
Cuisinart
®
Tools & Gadgets are warranted to be free of defects in
material and workmanship under normal home use from the date of
original purchase throughout the original purchaser’s lifetime. If your
tool/gadget should prove to be defective within your lifetime, we will
repair it (or, if we think it necessary, replace it) without charge to you,
except for shipping and handling. To obtain warranty service, please
call our Consumer Service Center toll-free at 1-800-726-0190, or write
to Consumer Service Center, Cuisinart, 150 Milford Road, East Windsor,
NJ 08520. To facilitate the speed and accuracy of your return, please
enclose $7.00 for shipping and handling of the product. Be sure to
include a return address, description of the product problem, phone
number, and any other information pertinent to the product’s return.
Please pay by check or money order made payable to Cuisinart. This
warranty excludes damage caused by accident, misuse or abuse,
including damage caused by overheating, and it does not apply to
scratches, stains, discoloration or other damage to external or internal
surfaces that does not impair the functional utility of the tool/gadget.
This warranty also expressly excludes all incidental or consequential
damages. Some states do not allow the exclusion or limitation of
incidental or consequential damages, so the foregoing limitation or
exclusion may not apply to you. This warranty gives you specific legal
rights, and you may also have other rights, which vary from state to
state.
CALIFORNIA RESIDENTS ONLY
California residents should call 1-800-726-0190 for shipping
instructions. Cuisinart will be responsible for the cost of the repair,
replacement, and shipping and handling of such nonconforming
products under warranty.
8
RECIPES
Pasta Dough
Although traditionally made by hand, pasta dough can also be made in either
the stand mixer or food processor. Each method yields the same result, so opt
for the one that works best for you.
Makes 10 ounces, about 3 to 4 servings
1 cup “00” flour
⅓ cup semolina flour
2 large eggs
By Hand
1. Put the “00” flour in the center of a clean work surface. Top with the
semolina flour. Using your fingers, make a well in the center of the pile,
about 6 inches in diameter. Crack the eggs into the center of the well. While
being careful to not break the circle of flour, use a fork to lightly beat the
eggs inside the well.
2. Once the eggs are beaten, slowly and evenly mix in some flour from the
inside of the circle. Continue mixing in flour until a dough forms.
3. Once a dough forms, use your hands to knead in as much of the remaining
flour that the dough will allow. (The dough will stop picking up flour when
enough has been kneaded in.)
4. Continue kneading until a smooth, firm ball forms, about 10 minutes total.
When done, the dough should spring back when touched.
5. Wrap with plastic and let rest at room temperature for at least 20 minutes.
Pasta dough should be used within a day or two after it is made. It can also
be frozen for up to 3 months.
Stand Mixer Instructions
1. Put the eggs, “00” flour, and semolina into the Cuisinart® stand mixer’s
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 1
tablespoon at a time; alternatively, if it is too wet, add “00” flour 1
tablespoon at a time to desired consistency. Keep in mind this dough won’t
9
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 surface and knead all dough together into
a ball by hand until smooth and springs back to the touch, about 2 minutes.
4. Wrap in plastic wrap and let rest at room temperature for at least 20
minutes before using. Pasta dough should be used within a day or two after
it is made. It can also be frozen for up to 3 months.
Food Processor Instructions
1. Put the flours in the work bowl of a Cuisinart® food processor fitted with the
metal chopping blade. Pulse to sift.
2. With the machine running, add the eggs through the small feed tube, one at
a time. Continue to process until a dough ball forms. Allow the dough ball to
knead for about 45 seconds to one minute. Should dough be too sticky add
“00” flour 1 tablespoon at a time until ball is smooth and firm. When done,
the dough should spring back when touched.
3. Wrap with plastic and let rest at room temperature for at least 20 minutes.
Pasta dough should be used within a day or two after it is made. It can also
be frozen for up to 3 months.
Nutritional information per serving (based on 4 servings):
Calories 155 (1% from fat) • carb. 32g • pro. 6g • fat 0g • sat. fat 0g
chol. 0mg • sod. 28mg • calc. 1mg • fiber 1g
10
Basil Pasta
The subtle flavor of the basil pairs nicely with the Garlic and Oil Sauce. Keep in
mind, any herb or combination of herbs can be substituted for the basil to create
your own flavor. A food processor makes pasta making a breeze!
Makes 10 ounces (about 3 to 4 servings)
1½ cups packed fresh basil
1¼ cups “00” flour
⅓ cup semolina flour
½ teaspoon kosher salt
2 large eggs
1. Put the basil into the work bowl of a Cuisinart® food processor fitted with
the metal chopping blade. Process for about 10 to 12 seconds, until finely
chopped.
2. Scrape the sides of the work bowl and then add the flours and salt. Process
to incorporate ingredients. While the machine is running, add the eggs
through the small feed tube, one at a time. Continue to process once a
dough ball forms, about 45 seconds to one minute to knead. Should dough
be too sticky, add “00” flour 1 tablespoon at a time until ball is smooth and
firm. When done, the dough should spring back when touched.
3. Wrap with plastic and let rest at room temperature for at least 20 minutes.
Pasta dough should be used soon after it is made, within a day or two. It can
also be frozen for up to 3 months.
Nutritional information per serving (based on 4 servings):
Calories 209 (10% from fat) • carb. 38g • pro. 90g • fat 2g • sat. fat 1g
chol. 108mg • sod. 300mg • calc. 26mg • fiber 1g
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Garlic and Oil Sauce
Simple sauce that packs a lot of flavor.
Makes about ¼ cup
¼ cup extra virgin olive oil
1 garlic clove, thinly sliced
Pinch red pepper flakes
1 recipe fresh pasta, cooked, with hot pasta water reserved
2 tablespoons fresh parsley, roughly chopped
Grated cheese for serving (optional)
1. In a large saucepan, heat the oil and garlic over medium to medium-low heat
until golden and fragrant, about 5 to 6 minutes. Add the red pepper flakes
and cook for 1 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
the parsley and remove from heat. Serve immediately with grated cheese if
desired.
Nutritional information per serving (1 cup):
Calories 81 (62% from fat) • carb. 7g • pro. 2g • fat 6g • sat. fat 1g
chol. 0mg • sod. 338mg • calc. 29mg • fiber 2g
12
Spaghetti Carbonara
Minimal ingredients make this creamy and decadent recipe easy to make any night
of the week.
Makes 3 to 4 servings
2 eggs, beaten
¼ cup grated Pecorino Romano
2 teaspoons olive oil
4 ounces thinly sliced pancetta, cut into ½-inch pieces
10 ounces fresh spaghetti (one batch of spaghetti per the recipe
on page 8)
1. Bring a large pot of salted water to a boil. In a small bowl, stir together the
eggs and cheese. Reserve.
2. Heat the olive oil in a large skillet over medium heat. When hot, add the
pancetta and cook until rendered and crispy, about 5 to 7 minutes.
3. When the pancetta is almost cooked, add the pasta to the boiling water.
Cook until just tender, about 1 to 2 minutes. Use tongs to carefully drain and
transfer the spaghetti to the skillet with the pancetta. Stir and remove from
heat. Let pasta cool slightly and, while stirring constantly, slowly add in the
egg and cheese mixture. Stir slowly and constantly to prevent the eggs from
scrambling.
4. Once the egg and cheese mixture is added, stir in some of the cooking water
until desired consistency is achieved. Serve immediately with freshly ground
black pepper.
Nutritional information per serving (based on 4 servings)
Calories 337 (41% from fat) • carb. 33g • pro. 17g • fat 15g • sat. fat 5g
chol. 138mg • sod. 656mg •calc. 27mg • fiber 1g
13
Marinara Sauce
Makes about 3½ cups
3 tablespoons olive oil
3 garlic cloves, chopped
½ medium yellow onion, chopped
1 can (28 ounces) whole plum tomatoes
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
2 tablespoons fresh basil, torn into pieces
1 tablespoon granulated sugar
1. Put the olive oil in a large saucepan set over medium-low heat. Once the oil
is hot, add the garlic and onion and sauté until softened and fragrant, but
not browned, about 5 minutes. Add the tomatoes, with their juices; crush
slightly with the back of a wooden spoon. Bring to a strong simmer. Stir in
the oregano, pepper and salt; and simmer for 20 to 30 minutes, until slightly
thickened. Stir in basil and sugar and then simmer an additional 10 minutes
to blend flavors.
2. Using a Cuisinart® Hand Blender, take pan off heat and blend the sauce until
smooth. Be sure to keep the metal blade completely submerged while
blending. Taste and adjust seasoning as desired.
Nutritional information per serving (½ cup)
Calories 102 (60% from fat) • carb. 9g • pro. 1g • fat 7g • sat. fat 1g
chol. 0mg • sod. 378mg • calc. 28mg • fiber 1g
14
Classic Lasagna
Here we give you the basic lasagna recipe with creamy ricotta filling layered with flavorful
meat sauce. Using homemade noodles makes this dish melt in your mouth with each bite.
For the vegetarians out there, we give tips on how to create a meat-free version, too!
Makes 10 to 12 servings
1 recipe Pasta Dough, page 8
Salted water, for cooking pasta noodles
Ice water, for cooling pasta
Semolina flour, for dusting
3½ cups marinara sauce, page 13 for recipe or use store bought, divided
2 tablespoons olive oil
1 garlic clove, finely chopped
1 medium onion, finely chopped
1 medium to large carrot, finely chopped
¾ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
1 pound lean ground beef
½ cup dry white wine
1 pound ricotta (strained if it seems particularly watery)
½ cup grated Pecorino Romano
8 ounces mozzarella, low moisture, shredded
1. Roll the prepared pasta dough as instructed for lasagna on page 3. Rolled
pasta sheets should be cut into about 6-inch pieces to make it easiest for
cooking and assembly.
2. Prepare your workspace: Bring salted water to a boil in a stockpot. While
water is heating, put a large bowl of ice water near to the stove for easy
transferring; reserve. Put a sheet pan or platter lightly dusted with semolina
to prevent sticking. Have parchment paper and plastic wrap nearby for
layering pasta.
3. Once water boils, cook pasta sheets for 1 minute. Be sure not to overcrowd
the pot so the pasta does not stick together (about 6 noodles at one time
should be good for most stockpots). Immediately transfer to ice water to
stop the cooking process. Pat dry and transfer to sheet pan/platter. Repeat
15
with remaining pasta, layering parchment paper dusted with semolina on
top of each layer of pasta. When ice water gets warm, refresh with
additional ice. Once last layer of pasta has been cooked and transferred to
the pan/platter, cover loosely with plastic wrap. Reserve while preparing the
meat sauce.
4. Prepare the meat sauce.* Put the oil in a large sauté pan set over medium
heat. Once the oil is hot, add the garlic, onion and carrot with a pinch each
of the salt and pepper. Sauté until vegetables are softened, about 5 to 8
minutes. Increase heat to medium-high and add the ground beef with an
additional pinch of the salt and pepper. Cook, stirring often, until the meat is
cooked through (it should no longer be red). Add the wine and cook until
evaporated. Once evaporated, stir in the marinara sauce and remaining salt
and pepper. Reduce heat to medium-low to bring the sauce to a simmer.
Cook to meld flavors and until the sauce is slightly reduced, about 15
minutes. Remove from heat and reserve.
5. Preheat oven to 375°F with the rack in the middle position. **
6. Assemble the lasagna: Spread about ¾ cup of the marinara sauce in the
bottom of the pan. Cover with the cooked lasagna noodles, cutting into
smaller pieces to be sure there are no gaps. Top with 1¼ cups of the meat
sauce and then dollop ⅔ cup of the ricotta on top of that. Sprinkle 2
tablespoons of the Pecorino on top and then finish with ⅔ cup of the
mozzarella. Repeat in the same fashion starting with the noodles (excluding
the marinara), following with the meat sauce and cheeses two additional
times (this will make for 3 layers). Top with a final layer of noodles and then
spread a thin layer of sauce to cover noodles, about ½ cup, and then
sprinkle with 2 tablespoons of Pecorino.
7. Put assembled lasagna in the preheated oven and cook until the filling is
bubbling, about 35 minutes.
8. Serve with additional marinara sauce on the side.
Nutritional information per serving (based on 12 servings – with meat sauce)
Calories 348 (53% from fat) • carb. 19g • pro. 21g • fat 20g • sat. fat 9g
chol. 52mg • sod. 583mg • calc. 281mg • fiber 1g
Nutritional information per serving (based on 12 servings – without meat sauce)
Calories 313 (55% from fat) • carb. 22g • pro. 14g • fat 19g • sat. fat 7g
chol. 29mg • sod. 599mg • calc. 286mg • fiber 2g
16
*If you are avoiding meat, this can be easily transformed into a vegetarian dish.
In place of the meat sauce, use only marinara sauce. Where the recipe calls for
“1¼ cups meat sauce” in Step 5, substitute ½ cup marinara. All other
ingredients and instructions remain the same.
**If you wish to serve the following day, or freeze for the future, assemble the
lasagna as written, but then wrap very well with plastic and store in the
refrigerator overnight, or freeze up to 1 month (if freezing, place a piece of
parchment or wax paper directly on the top layer of the lasagna to prevent any
freezer burn). Prior to baking, bring to room temperature.
17
Angel Wing Cookies
Popular amongst several European cultures, these cookies are most
commonly enjoyed around Christmas and Easter.
Makes about 60 cookies
2 large eggs
3 tablespoons sugar
Pinch salt
2 tablespoons vegetable oil
2 tablespoons freshly squeezed orange juice
2 cups unbleached, all-purpose flour, divided
Vegetable oil, for frying
Powdered sugar, for dusting
1. Put the eggs, sugar and salt in a medium bowl. Whisk until thick and sugar
is dissolved.
2. Whisk in the vegetable oil and orange juice. Once combined, add the flour
and use a wooden spoon to incorporate.
3. Once a dough ball forms, transfer to a clean work surface and knead until
smooth, about 5 minutes. When done, the dough should spring back
when touched.
4. Wrap in plastic and let dough rest for about 20 minutes.
5. When ready to roll, cut dough into about 8 pieces. Roll until setting 6,
following the instructions on page 3.
6. Once dough is rolled out, use a crimped pastry cutter to cut each sheet on
the bias into pieces that are about 2 inches wide. Pinch each in the center
to form “angel wings,” a shape similar to a bow tie.*
7. Fill a medium stockpot with ⅓ vegetable oil. Heat the oil to 375°F. While the
oil is heating, line a baking sheet with paper towels and set aside.
8. When oil is ready, carefully add 1 bow tie at a time to the pot. Do not
overcrowd. Fry until each bow tie is lightly golden on one side, about 30
18
seconds, and then flip to finish cooking, about 30 more seconds. Transfer to
the baking sheet lined with paper towels.
9. When all the bow ties are fried, transfer to a serving platter and sprinkle
with powdered sugar.
* Alternatively, instead of pinching dough pieces into “angel wings,” they can be
fried and broken up to be served with the Cannoli Dip recipe on page 19.
Nutritional information per cookie
Calories 56 (73% from fat) • carb. 3g • pro. 1g • fat 5g • sat. fat 0g
chol. 0mg • sod. 4mg • calc. 0mg • fiber 0g
19
Cannoli Dip
Serve this dip with your Angel Wing Cookies, or use to fill cannoli shells.
Makes about 5 cups
3 pounds whole-milk ricotta, drained overnight in a strainer/colander
lined with paper towels
¾ cup confectioners sugar, sifted
Pinch kosher salt
½ teaspoon ground cinnamon
2 teaspoons pure vanilla extract
1 cup mini chocolate chips
1. In a large bowl, whisk together the drained ricotta, sifted confectioners
sugar, cinnamon and vanilla extract. When smooth, fold in the chocolate
chips. Refrigerate until ready to use.
Nutritional information per serving (about 2½ tablespoons)
Calories 104 (50% from fat) • carb. 11g • pro. 1g • fat 6g • sat. fat 3g • chol. 30mg
sod. 44mg • calc. 9mg • fiber 0g
20
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150 Milford Road, East Windsor, NJ 08520
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