12
RECIPES
Tips and Hints ............................................................................ 12
Pasta Recipe Chart .................................................................... 14
Vegetable Purées for Colored Pasta
Beet Purée for Red-Colored Pasta ........................................... 15
Butternut Squash Purée for Orange-Colored Pasta ................. 15
Spinach Purée for Green-Colored Pasta .................................. 15
Sauces and Dishes
Tomato Sauce ............................................................................ 16
Smoky Vodka Sauce...................................................................17
Alfredo Sauce .............................................................................17
Garden Vegetable Sauce ........................................................... 18
Garlic and Oil Sauce .................................................................. 19
Sautéed Mushroom and Butter Sauce ..................................... 19
Basil Pesto ................................................................................. 19
Sunday Ragu .............................................................................. 20
Classic Meatballs ....................................................................... 21
Pad Thai ..................................................................................... 22
Bread
Classic Cuisinart
®
White Bread ................................................. 23
Classic Cuisinart
®
Wheat Bread ................................................ 24
Challah ....................................................................................... 25
Buttery Dinner Rolls ................................................................... 26
Rosemary Olive Oil Rolls ........................................................... 27
Pizza Dough ............................................................................... 28
TIPS AND HINTS
Tips for Making Pasta Noodles
• When followed precisely, the ratios in the Pasta Chart should
extrude perfect pasta every time. Still, external factors can
affect your results, such as humidity, flour freshness and
measuring style. Keep in mind that there is considerable
variation in weight per cup of flour between different brands.
• Weight measurements will always yield the most consistent
results. If you don’t own a digital food scale, take care in how
you measure your flour. For the most accurate measurement,
first stir the flour, then gently spoon into the measuring cup
and level off the top.
• During the mixing cycle, do not be alarmed if the pasta
dough appears dry. The proper consistency should
resemble a coarse meal.
• When adding liquids, add the egg first through the opening
in the lid. Then add the water slowly, holding a small amount
back to ensure the correct consistency is achieved. Purées
are too thick to pass through the opening and should be
added directly into the mixing bowl along with dry ingredients.
• Pasta dough will not extrude if it becomes too wet. Hold back
1 to 2 tablespoons of the water in the pasta recipe, as the
dough may not require the full measurement. If pasta will not
extrude, the unit will phase back to mixing – this can be an
indication that the mixture is too dry. In this case, add the
remaining 1 to 2 tablespoons of water, a little at a time, to
achieve the proper consistency. It is possible that you may
require even more water than the recipe calls for.
• As extrusion occurs, cut pasta noodles to desired length
and place on a parchment-lined sheet pan. Loosely fold long
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