Cuisinart PE-50 Owner Manual - Page 8

rately; make sure no pasta is sticking together before adding to water. Cook as directed, stirring occasionally. Drain in colander. • Fresh pasta is best if cooked immediately. Store up to 5 days in the refrigerator, first air-drying for one hour, then sealing in plastic bag. • Generously dusted fresh pasta can be "dried" to achieve a texture more similar to dried, boxed pasta. Simply let it sit at room temperature for up to 4 hours before storing. • Fresh pasta cooks much faster than dried, boxed pasta, but cooking times will vary based on size and thickness of any pasta. As you work with your homemade pastas, you will learn the timing that works best. • The Stand Mixer should rest at least one hour after processing 2 pasta dough recipes. • Generously dust pasta with semolina flour after extruding to prevent sticking. Excess flour will fall off during cooking. Recipes Basic 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 semolina flour. Makes about 1 pound; 4 to 5 servings 5 large eggs 2½ cups "00" flour, plus more as needed for kneading 2/3 cup semolina flour 1. 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. 2. Continue mixing until dough mostly comes together, an additional 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 will not 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 8