Use and Care Guide

8
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.
*It is very important to remove as much
moisture from the spinach as possible
before adding to the dough. If after
kneading the dough feels slightly sticky,
knead one tablespoon of flour into the
dough at a time until the stickiness
disappears.
Whole Wheat Pasta
Makes 1 pound 3 ounces of dough
2 cups whole wheat flour
1 cup unbleached,
all-purpose flour
1 teaspoon salt
4 large eggs
Place both flours 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. Mix for about 3
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. A
smooth dough ball should form.
Remove dough and wrap in plastic.
Allow to rest for at least 15 minutes.
Attach the pasta maker attachment to
the stand mixer. Turn to speed 4. Run
the dough through the pasta maker in
small, grape-size pieces (no larger than
¾ inch). 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 pasta maker. Lightly
toss bundles of pasta with cornmeal to
prevent sticking.
Cook immediately.
To cook pasta: Use a very large
stockpot when cooking pasta 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.