Cuisinart SM-50 Recipe - Page 4

increase to Speeds 10 to 12 until light and fluffy. Scrape the bowl once to make sure all ingredients are evenly incorporated. Taste and adjust seasonings as desired. Nutritional analysis per serving (3 ounces): Calories 218 (15% from fat) • carb. 35g • pro. 10g • fat 4g • sat. fat 1g • chol. 11mg • sod. 41mg • calc. 13mg • fiber 3g Nutritional analysis per serving (½ cup): Calories 142 (56% from fat) • carb. 13g • pro. 3g • fat 10g • sat. fat 1g • chol. 0mg • sod. 394mg • calc. 27mg • fiber 3g Pasta Dough The combination of "00" and semolina flour gives this dough the perfect bite when cooked, compared to traditional pasta dough made with just "00" flour. Makes about 1½ pounds of dough, enough for 8 servings 5 large eggs 2½ cups "00" flour /2 3 cup semolina flour Put all of the ingredients, in the order listed, into the Cuisinart® mixing bowl. Attach the dough hook and mix on Speed 5 to combine, about 1 minute. Continue mixing until dough mostly comes together, about 4 to 6 minutes. At about 5 minutes of mixing, check the texture. If it is too dry, add water one tablespoon at a time; alternatively, if it is too wet, add the "00" flour one tablespoon at a time to desired consistency. Keep in mind this dough won't 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. Transfer dough to a lightly floured surface and knead all dough together into a ball by hand until smooth and it springs back to the touch, about 2 minutes. Wrap in plastic wrap and let rest at room temperature before using, at least 20 minutes. Pasta dough can be made and stored in the refrigerator for up to 3 days. For best results use the Cuisinart® Pasta Roller and Cutter to make the perfect lasagna sheets, pappardelle, linguine or spaghetti. 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 active dry yeast 3 cups bread flour (unbleached, all- purpose flour may be substituted), plus additional for dusting and rolling 1½ teaspoons kosher salt 1 tablespoon extra virgin olive oil, plus more for coating the dough Stir 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. While the yeast is proofing, combine the bread flour and salt in a separate mixing bowl. Once the yeast is foamy, add the flour mixture and olive oil to the bowl and turn the mixer on to Speed 3 until dough comes together as a ball and cleans the side of the bowl. Once dough ball forms, continue to knead on Speed 3 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. Cover bowl with plastic wrap and let rise in a warm, draft-free place until doubled in volume, about 1 hour. Place 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 15