SPECIALTY Collection PASTA MAKER Instruction and Recipe Booklet CTG-00-PM For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
CONTENTS Use and Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Rolling Pasta Sheets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Making Fettuccine or Spaghetti . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Tips and Hints . . . . . . . . . . . . . . . . .
Pasta roller Adjustable thickness dial Rolling handle 6 .5mm Fettucine cutter 2mm Spaghetti cutter Counter Clamp Cleaning brush 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 .
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.
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. 4 5 3.
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.
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.
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 ⅓ 2 cup “00” flour cup semolina flour 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.
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.
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 1¼ ⅓ ½ 2 cups packed fresh basil cups “00” flour cup semolina flour teaspoon kosher salt large eggs 1. Put the basil into the work bowl of a Cuisinart® food processor fitted with the metal chopping blade.
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.
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.
Marinara Sauce Makes about 3½ cups 3 3 ½ 1 ½ ¼ ¼ 2 1 tablespoons olive oil garlic cloves, chopped medium yellow onion, chopped can (28 ounces) whole plum tomatoes teaspoon dried oregano teaspoon freshly ground black pepper teaspoon kosher salt tablespoons fresh basil, torn into pieces 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.
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.
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.
*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.
Angel Wing Cookies Popular amongst several European cultures, these cookies are most commonly enjoyed around Christmas and Easter. Makes about 60 cookies 2 3 large eggs 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.
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.
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.
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