Cuisinart SM-35 User Manual - Page 16

Nutritional information per serving based on 10 servings: Calories 273 (40% from fat) • carb. 16g • pro. 25g fat 12g • sat. fat 7g • chol. 103mg • sod. 450mg calc. 55mg • fiber 2g Pasta Dough The combination of "00" and semolina flours gives this dough the perfect bite when cooked, compared to traditional pasta dough made with just "00" flour. Makes about 12 ounces of dough 2 large eggs 2 tablespoons, plus 1 teaspoon water 1¼ cups "00" flour 2/3 cup semolina flour 1. P ut all ingredients, in the order listed, into the Cuisinart® mixing bowl. Attach the dough hook and mix on Speed 5 to combine, about 1 minute. 2. M ix until dough mostly comes together and then continue mixing to knead, about 5 minutes, and check the texture. If too dry, add water one teaspoon at a time to desired consistency; alternatively, if the dough is too wet, add "00" flour one teaspoon at a time. Pizza Dough This dough can be used for more than just the obvious, although who doesn't love homemade pizza? Visit our website, www.Cuisinart.com, for a variety of pizza, calzone and stuffed bread recipes. Makes 1½ pounds of dough, two 12-inch crusts 1 cup warm water (105°F to 110°F) 1½ teaspoons granulated sugar 2¼ teaspoons (1 standard packet) active dry yeast 3 cups unbleached, all-purpose flour, plus additional for dusting and rolling 1½ teaspoons kosher salt 1 tablespoon extra virgin olive oil, plus more for coating the dough 1. S tir together the warm water, sugar and yeast in the Cuisinart® mixing bowl. Attach the dough hook and let stand until the mixture is foamy and bubbly, about 5 to 10 minutes. 2. W hile the yeast is proofing, combine the bread flour and salt in a separate mixing bowl. 3. T ransfer dough to a lightly floured surface and, by hand, knead all dough together into a ball until it's smooth and springs back to the touch, about 2 minutes. 4 W rap in plastic wrap and let rest at room temperature, at least 20 minutes, before using. Pasta dough can be made and stored in the refrigerator for up to 2 days. 5. F or best results, use the Cuisinart® Pasta Roller and Cutter to make the perfect lasagna sheets, pappardelle, linguine or spaghetti. Nutritional information per serving (2 ounces): Calories 189 (10% from fat) • carb. 36g • pro. 7g fat 2g • sat. fat 1g • chol. 62mg • sod. 25mg calc. 14mg • fiber 1g 3. O nce the yeast is foamy, add the flour mixture and olive oil to the bowl and turn the mixer on to Speed 2 until dough comes together as a ball and cleans the side of the bowl. 4. O nce dough ball forms, continue to knead on Speed 2 for about 4 minutes. Dough should be smooth and spring back to the touch. If sticky, add 1 tablespoon of flour at a time until smooth. Alternatively, if the dough seems too dry, add 1 tablespoon of water at a time. 5. C over bowl with plastic wrap and let rise in a warm, draft-free place until doubled in volume, about 1 hour. 6. P lace dough on a lightly floured surface and form into desired crust size(s) or as directed by recipe. Nutritional analysis per serving (2 ounces, based on 12 servings for two, 12-inch crusts): Calories 114 (9% from fat) • carb. 23g • pro. 3g fat 1g • sat. fat 0g • chol. 0mg • sod. 286mg calc. 1mg • fiber 1g 16