6 7
CLEANING AND
MAINTENANCE
1. Remove the pasta roller or
cutter from stand mixer.
2. Allow any residual dough on
the attachment to dry before
removing it with a small, rm-
bristle brush.
NOTE: Pasta roller and cut-
ters must be kept dry. Do not
immerse in water, or spray with
water, on any part of the attach-
ments.
Any other servicing should be
performed by an authorized
service representative.
Pasta Dough
The combination of “00” flour
and semolina 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
1. Put all of the ingredients,
in the order listed, into the
Cuisinart® mixing bowl. Attach
the dough hook and mix on
Speed 4 to combine.
2. Allow to mix until dough most-
ly 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; alterna-
tively, if it is too wet, add the
“00” our 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 our
or loose dry bits be left behind
at the bottom of the bowl,
leave them there and do not
incorporate into nal dough.
3. Transfer dough to a lightly
oured surface and knead
all dough together into a ball
by hand until smooth and it
springs back to the touch,
about 2 minutes.
4. Wrap in plastic wrap and let
rest at least 20 minutes before
using. Pasta dough can be
made and stored in the refrig-
erator for up to 3 days.
5. To roll, follow instructions on
page 5.
Nutritional analysis per serving
(3 ounces): Calories 218 (15% from fat)
• carb. 35g • pro. 10g • fat 4g
• sat. fat 1g • chol. 134mg • sod. 41mg •
calc. 13mg • fiber 3g
