Instructions / Assembly

OR
QUICK REFERENCE GUIDE
Pastafecto
®
Pasta/Bread
Dough Maker
BEFORE FIRST USE
TIPS AND HINTS (CONTINUED)
PUTTING TOGETHER YOUR PASTA/BREAD DOUGH MAKER
Remove all packing material and any promotional labels or stickers from your
pasta/bread dough maker. Be sure that all parts of your new pasta/bread dough
maker have been unpacked before discarding any packing materials. You may
want to keep the box and packing materials for use at a later date.
Wipe housing with a damp cloth to remove any dust from the warehouse or shipping.
1. Slide the mixing bowl (2) onto the
base of the pasta/bread dough
maker.
IMPORTANT!
Do not throw away these instructions. Read before operating your new
Pastafecto
®
Pasta/Bread Dough Maker. Keep for future reference.
These helpful hints are intended to be a supplement to the Instruction Booklet.
In order to ensure safe operation and optimum performance, please read the
entire Instruction Booklet.
PG-39054 © 2020 Cuisinart
2. Place the pasta (8) or bread
paddles (9) into the mixing bowl
and secure the bowl.
3. Insert the auger sleeve (11) through
the opening in the mixing bowl.
Insert with opening facing up.
4. Insert the auger (10) into the auger
sleeve (11).
pan of cut pasta noodles in the freezer until semi-frozen, then transfer to
freezer bags.
• Cook pasta in a large pot of boiling, salted water to desired doneness.
The cooking time for pasta will differ slightly between recipes and the disc
shape used. Refer to the Pasta Chart for recommended cooking times.
Tips for Rice Noodles
• When choosing a rice flour to make rice noodles, look for varieties labeled
“superfine.”
• Rice flour is naturally gluten-free and therefore requires binding agents,
such as tapioca flour and xanthan gum for making noodles.
• During mixing, water should be added sparingly, as the rice noodle dough
can quickly turn into a paste if too much water is added – this will prevent
the dough from entering the auger for extrusion.
• Transferring cooked rice noodles immediately to an ice bath will halt cooking
and keep noodles from sticking together. Rinse cooked noodles thoroughly
in cold water to remove excess starches.
Tips for Bread Dough Kneading
• The dough kneading function will yield a smooth, elastic dough ball. In some
instances, an extra dough kneading cycle is required for optimal results.
• Use a small silicone spatula to assist when adding proofed yeast through the
opening in the lid.
• Most dough recipes require more than 1 cup of liquid; use a 2-cup liquid
measuring cup for proofing yeast and combining liquid ingredients.
• It is recommended to add the liquid ingredients in a “zigzagging” motion in
order to evenly distribute the liquid into the dry ingredients.
• Add the liquid slowly but steadily to the mixing bowl through the lid until the
liquid is absorbed by the flour. Reserve a small amount of the liquid. Should
the dough seem dry, add all of the liquid..
• If dough is too sticky, add additional flour, a tablespoon at a time while
kneading.
• During the winter or drier months, the amount of water may need to be
increased. During the warmer or more humid months, the amount of water
may need to be reduced
• Be sure to spoon flour, rather than dip the measuring cup into the flour.
Fill the cup over the top and then level off with a straight edge.
• Butter that is not melted should be added with the dry ingredients. Cut into
small cubes and bring to room temperature before adding.