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, rst
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 our after extruding
to prevent sticking. Excess
our 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. At-
tach 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 table-
spoon at a time; alternatively,
if it is too wet, add the “00”
our 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 pos-
sible smaller bits to knead in
by hand. Should any our or
loose dry bits be left behind
at the bottom of the bowl,
leave them there and do not
