Use and Care Guide

10
larger than ¾ inch) of the pasta dough
through the hopper. Should any pieces
get stuck in the feed tube, gently tap
with the back end of the wrench.
Be sure to separate pasta strands
once cut from the extruder. Lightly toss
bundles of pasta with cornmeal to
prevent sticking.
Cook immediately.
To cook pasta: Use a very large stockpot
filled with enough water for the pasta to
move. Add 2 tablespoons of salt to the
water. Add the pasta when water is at a
full boil. Start checking fresh pasta at 30
seconds. Tubular and thicker pasta will
take longer, up to 5 minutes to cook.
Fresh Tomato and
Basil Pasta
Makes 1 pound 7 ounces of dough
3¼ cups unbleached,
all-purpose flour
1 teaspoon salt
4 large eggs
2½ tablespoons tomato paste
½ teaspoon dried basil
Place the flour and salt in the Cuisinart™
mixing bowl. Insert the flat mixing
paddle. Mix dry ingredients together on
speed 3. Crack eggs into a measuring
cup with a pour spout. With stand
mixer running on speed 3, pour the
eggs in slowly, one at a time, in a
continuous flow. Add the tomato paste
and basil. Mix for about 1 to 2 minutes
until the mixture just comes together.
Replace the flat mixing paddle with the
dough hook and knead the dough on
speed 4 for 3 minutes.
Remove dough and wrap in plastic.
Allow to rest for at least 15 minutes.
Attach pasta maker attachment to
the stand mixer. Turn to speed 4. Run
the dough through the pasta maker.
Place small, grape-sized pieces (no
larger than ¾ inch) of the pasta dough
through the hopper. Should any pieces
get stuck in the feed tube, gently tap
with the back end of the wrench.
Be sure to separate pasta strands
once cut from the extruder. Lightly
toss bundles of pasta with cornmeal
to prevent sticking.
Cook immediately.
To cook pasta: Use a very large
stockpot filled with enough water for
the pasta to move. Add 2 tablespoons
of salt to the water. Add the pasta
when water is at a full boil. Start
checking fresh pasta at 30 seconds.
Tubular and thicker pasta will take
longer, up to 5 minutes to cook.