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PM-1 SeriesPastafecto!® Pasta/Bread Dough Maker

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.

INSTRUCTION AND RECIPE BOOKLET

IMPORTANT SAFEGUARDS

When using an electrical appliance, basic safety precautions should

always be taken, including the following:

1. READ ALL INSTRUCTIONS, PRODUCT LABELS AND

WARNINGS BEFORE USING THIS PASTA/BREAD DOUGH

MAKER.

2. Do not touch hot surfaces; carry the unit by plastic base. Always use

oven mitts when handling hot material, and allow metal parts to cool

before cleaning. Allow the pasta/bread dough maker to cool

thoroughly before putting on or taking off parts.

3. Turn the appliance to STOP, then unplug from the outlet when

not in use, before assembling or disassembling parts and before

cleaning. To unplug, grasp the plug and pull from the outlet.

Never pull from the power cord.

4. To protect against risk of electric shock, do not immerse the

appliance or plugs or cord in water or other liquids.

5. Close supervision is always necessary when this or any appliance

is used by or near children or incapacitated persons.

6. Do not allow anything to rest on the power cord. Do not plug in cord

where people may walk or trip on it. Unplug this pasta/bread dough

maker from the wall outlet when not in use, before you leave for a trip,

or go out for a long period of time.

7. Do not operate any appliance with a damaged cord or plug or

after the appliance malfunctions, or is dropped or damaged in

any manner. Contact the manufacturer at their customer service

telephone number for information on examination, repair, or

adjustment.

8. Do not let the cord dangle over the edge of a table or counter, or

touch hot surfaces. Do not place on an unsteady or cloth-covered

surface.

9. Avoid contact with moving parts.

10. Do not use attachments not recommended by the manufacturer.

They may cause fire, electric shock or injury, or may damage the

unit and void the warranty.

11. Do not use outdoors or for commercial purposes.

12. Do not place the appliance near a hot gas or electric burner,

or in a heated oven.

13. Keep power cord away from the hot surface of this pasta/bread

dough maker. Do not put any flammable objects on the hot surface

of this pasta/bread dough maker.

14. Place this pasta/bread dough maker a minimum of 2 inches away

from any wall or other object.

15. Do not use this pasta/bread dough maker for other than its

intended use.

16. When plugging or unplugging this pasta/bread dough maker, be

sure not to touch the plug blades with your fingers.

17. Before unplugging, press and hold the AUTO/STOP button for 1 to

3 seconds to cancel any programs, then grip plug and pull from

wall outlet. Never pull on the cord.

18. Use of extension cords: A short power-supply cord has been

provided to reduce the risk of injury resulting from becoming

entangled in or tripping over a longer cord. Extension cords may

be used with care. The marked electrical rating of the extension

cord should be at least as great as the electrical rating of the

appliance. The cord should be arranged so that it will not drape

over the counter or tabletop where it can be pulled by children or

tripped over accidentally. If the appliance is of the grounded type,

the extension cord should be a grounding-type 3-wire cord.

19. If electric circuit is overloaded with other appliances, your

pasta/bread dough maker may not operate properly.

This pasta/bread dough maker should be operated on a

separate electrical circuit from other operating appliances.

20. Do not operate your appliance in an appliance garage or under a

wall cabinet. When storing in an appliance garage, always

unplug the unit from the electrical outlet. Not doing so could

create a risk of fire, especially if the appliance touches the walls of

the garage or the door touches the unit as it closes.

21. Preheating of the appliance is necessary.

22. For household use only.

23. This appliance is not intended for use by persons (including

children) with reduced physical, sensory or mental capabilities,

or lack of experience and knowledge, unless they have been given

supervision or instruction concerning use of the appliance by a

person responsible for their safety.

24. Children should be supervised to ensure that they do not play with

the appliance.

25. Appliances are not intended to be operated by means of an

external timer or separate remote-control system.

26. Do not exceed the maximum operation cycle of 2 cycles

continuously at all applications. Make sure the shaping disc hole is

unblocked each time before using.

27. Do not attempt to defeat the cover interlock mechanism.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

CONTENTS

Important Safeguards............................................................................... 2

Parts and Features ................................................................................... 4

Before First Use ........................................................................................ 5

Disassembling Your Pasta/Bread Dough Maker ..................................... 6

Assembling Your Pasta/Bread Dough Maker .......................................... 7

Cleaning and Care .................................................................................... 9

Troubleshooting ...................................................................................... 10

Warranty ...................................................................................................11

Recipes ....................................................................................................12

1. Control Panel

2. Opening in Lid

for adding liquid ingredients.

3. Mixing Bowl Lid

4. Mixing Bowl

5. Cutting Tool

6. Disc Holder

7. Locknut

8. Storage Drawer

9. Pasta Discs (6)

10. Pasta Mixing Paddle

11. Dough Kneading Paddle

12. Auger

13. Auger Sleeve

14. Dry 1 Cup Measure

15. Liquid 1 Cup Measure

16. Storage Bag

17. Cleaning Brush with Rotating Pin Head

Bristle brush clears away excess flour; pin swivels open

to poke out pasta from the shaping discs.

9a 9c9b 9d 9e 9f

PARTS AND FEATURES

a. Bucatini

b. Spaghetti

c. Fusilli

d. Rigatoni

e. Small Macaroni

f. Fettuccine

BEFORE FIRST USE

Remove all packing material and any promotional labels or stickers

from your pasta/bread dough maker. Be sure that all parts of your new

pasta/bread dough maker have been unpacked before discarding any

packing materials. You may want to keep the box and packing materials

for use at a later date.

Wipe housing with a damp cloth to remove any dust from the

warehouse or shipping.

DISASSEMBLING YOUR

PASTA/BREAD DOUGH MAKER

NOTE: For details on numbered parts, reference Parts and Features

section on page 4.

1. Lift the tab on the front of the mixing bowl lid (3) to remove.

2. Pull to remove cutting tool (5).

3. Turn locknut (7) counterclockwise to unscrew and remove the

locknut.

4. Pull to remove the disc holder (6).

5. Remove auger (12) and auger sleeve (13).

6. Remove the mixing bowl by sliding forward, then remove the pasta

mixing paddle (10).

7. Clean all parts in mild, soapy water before first use and after

each use.

13 12

ASSEMBLING YOUR PASTA/BREAD

DOUGH MAKER

1. Slide the mixing bowl (4) onto the base of the pasta/bread dough

maker.

2. Place the pasta (10) or bread paddles (11) into the mixing bowl and

secure the bowl.

3. Insert the auger sleeve (13) through the opening in the mixing bowl.

Insert with opening facing up.

4. Insert the auger (12) into the auger sleeve (13).

5. Select the pasta disc (9a–f) you will use.

10 11

9a 9b 9c

9d 9e 9f

CONT. ASSEMBLING YOUR PASTA/BREAD DOUGH MAKER

6. Assemble the pasta disc holder (6) with the selected pasta disc

(9a–f), and position onto the auger. Once assembled, pasta disc

should be facing down to extrude pasta.

NOTE: When making bread, disc holder must be assembled,

yet specific pasta disc is not required.

7. Use the locknut (7) to secure and lock the pasta disc holder (6)

into place.

8. For extruding pasta, push the cutting tool (5) onto the disc holder (6)

until secure. Position so the window of the cutting tool is framing the

pasta disc.

9. Your pasta/bread dough maker is now ready to make up to 1

pound of fresh pasta or 1 pound of bread dough.

NOTE: When making bread, disc holder must be assembled,

yet specific pasta disc is not required.

10. Place all the dry ingredients into the mixing bowl. Place the lid on

the bowl and lock into place.

11. Plug in the unit and select the correct function according to your

recipe. Do not pour water into the mixing chamber before the

pasta/bread dough maker starts running.

BUTTONS AUTO/STOP KNEAD

DOUGH

EXTRUDE

PASTA MIX

FUNCTION

Automatically

mixes and

extrudes pasta

dough

Kneads yeast

bread doughs

Manually

extrudes

pasta

Manually

mixes

ingredients

9a–f

12. Once the unit is running, pour your liquid ingredients through the

hole in the top of the unit.

NOTE:

• For making pasta, do not put less than 2 cups/250g, or more than

3 cups/375g of flour in the chamber; for making bread dough, do not

put less than 2 cups/250g, or more than 3¼ cups/400g of flour in the

mixing bowl. If you put too little or too much flour in the mixing bowl,

the appliance will not operate as intended.

• Do not pour the flour into the opening of the auger sleeve (A), as the

flour in the auger sleeve will not be mixed evenly.

CLEANING AND CARE

CAUTION: Unplug machine before cleaning. Do not immerse the

pasta/bread dough maker in water or place in a dishwasher. Do not

use scrubbing brushes or chemical cleaners, as these will damage

the machine.

Lid and Bowl

May be washed in warm, soapy water. Wipe dry.

Control Panel

Wipe with a slightly damp cloth. Take care not to allow liquid under the

function buttons.

Housing

Use a damp sponge or cloth to clean the flour residue.

Pasta Discs

Pasta discs are easiest to clean with provided cleaning tool once the

dough dries. Tap disc with dried dough and then use the pin from the

cleaning tool to scrape out any remaining dried dough.

Dishwasher-Safe Parts

All detachable parts are top rack dishwasher safe.

MAINTENANCE

Any servicing should be performed by an authorized service

representative.

WARRANTY

Limited Three-Year Warranty

This warranty is available to U.S. consumers only. You are a consumer

if you own a Cuisinart® Pastafecto!® Pasta/Bread Dough Maker that was

purchased at retail for personal, family or household use. Except as

otherwise required under applicable law, this warranty is not available

to retailers or other commercial purchasers or owners. We warrant that

your Cuisinart® Pastafecto!® Pasta/Bread Dough Maker will be free of

defects in materials and workmanship under normal home use for 3

years from the date of original purchase.

We recommend that you visit our website, https://cuisinart.registria.com

for a fast, efficient way to complete your product registration. However,

product registration does not eliminate the need for the consumer to

maintain the original proof of purchase in order to obtain the warranty

benefits. In the event that you do not have proof of purchase date, the

purchase date for purposes of this warranty will be the date of

manufacture.

CALIFORNIA RESIDENTS ONLY

California law provides that for In-Warranty Service, California residents

have the option of returning a nonconforming product (A) to the store

where it was purchased or (B) to another retail store that sells Cuisinart

products of the same type. The retail store shall then, according to its

preference, either repair the product, refer the consumer to an

independent repair facility, replace the product, or refund the purchase

price less the amount directly attributable to the consumer’s prior

usage of the product. If neither of the above two options results in the

appropriate relief to the consumer, the consumer may then take the

product to an independent repair facility, if service or repair can be

economically accomplished. Cuisinart and not the consumer will

be responsible for the reasonable cost of such service, repair,

replacement, or refund for nonconforming products under warranty.

California residents may also, according to their preference, return

nonconforming products directly to Cuisinart for repair or, if necessary,

replacement by calling our Consumer Service Center toll-free at

1-800-726-0190. Cuisinart will be responsible for the cost of the repair,

replacement, and shipping and handling for such nonconforming

products under warranty.

HASSLE-FREE REPLACEMENT WARRANTY

Your ultimate satisfaction in Cuisinart products is our goal, so if your

Cuisinart® Pastafecto!® Pasta/Bread Dough Maker should fail within

the generous warranty period, we will repair it or, if necessary, replace

it at no cost to you. To obtain a return shipping label, email us at

www.cuisinart.com/customer-care/product-assistance/product-

inquiry/. Or call our toll-free Consumer Service Center at 1-800-726-0190

to speak with a representative.

Your Cuisinart® Pastafecto!® Pasta/Bread Dough Maker has been

manufactured to the strictest specifications and has been designed for

use only in 120-volt outlets and only with authorized accessories and

replacement parts. This warranty expressly excludes any defects or

damages caused by attempted use of this unit with a converter, as well

as use with accessories, replacement parts or repair service other than

those authorized by Cuisinart. This warranty does not cover any

damage caused by accident, misuse, shipment or other than ordinary

household use. This warranty excludes all incidental or consequential

damages. Some states do not allow the exclusion or limitation of these

damages, so these exclusions may not apply to you. You may also have

other rights, which vary from state to state.

Important: If the nonconforming product is to be serviced by someone

other than Cuisinart’s Authorized Service Center, please remind the

servicer to call our Consumer Service Center at 1-800-726-0190 to

ensure that the problem is properly diagnosed, the product is serviced

with the correct parts, and the product is still under warranty.

RECIPES

Tips and Hints ..........................................................................................12

Pasta Recipe Chart .................................................................................14

Pasta

Basic Pasta ............................................................................................. 16

Semolina Pasta ....................................................................................... 16

Whole-Wheat Pasta .................................................................................17

Vegetable Pasta .......................................................................................17

Rice Noodles .......................................................................................... 18

Vegetable Purées for Colored Pasta

Beet Purée for Red-Colored Pasta ........................................................ 18

Butternut Squash Purée for Orange-Colored Pasta ............................. 18

Spinach Purée for Green-Colored Pasta ............................................... 19

Sauces and Dishes

Tomato Sauce ......................................................................................... 20

Smoky Vodka Sauce .............................................................................. 20

Alfredo Sauce ......................................................................................... 21

Garden Vegetable Sauce ....................................................................... 21

Garlic and Oil Sauce ............................................................................... 22

Sautéed Mushroom and Butter Sauce .................................................. 22

Basil Pesto .............................................................................................. 23

Sunday Ragu .......................................................................................... 23

Classic Meatballs.................................................................................... 24

Pad Thai .................................................................................................. 25

Bread

Classic Cuisinart® White Bread .............................................................. 26

Classic Cuisinart® Wheat Bread ............................................................ 26

Challah .................................................................................................... 27

Buttery Dinner Rolls ............................................................................... 28

Rosemary Olive Oil Rolls ........................................................................ 29

Pizza Dough ............................................................................................ 30

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 pasta noodles

into nests and dust lightly with flour to keep strands from sticking

together.

Tips for Cooking and Storing Pasta Noodles

• After extruding, cook pasta immediately or store it in the refrigerator

for up to 2 days. Uncooked pasta may be frozen for up to 3 weeks –

place the sheet pan of cut pasta noodles in the freezer until

semi-frozen, then transfer to freezer bags.

• Cook pasta in a large pot of boiling, salted water to desired

doneness. The cooking time for pasta will differ slightly between

recipes and the disc shape used. Refer to the Pasta Chart on page

15 for recommended cooking times.

Tips for Rice Noodles

• When choosing a rice flour to make rice noodles, look for varieties

labeled “superfine.”

• Rice flour is naturally gluten-free and therefore requires binding

agents, such as tapioca flour and xanthan gum for making noodles.

• During mixing, water should be added sparingly, as the rice noodle

dough can quickly turn into a paste if too much water is added – this

will prevent the dough from entering the auger for extrusion.

• Transferring cooked rice noodles immediately to an ice bath will halt

cooking and keep noodles from sticking together. Rinse cooked

noodles thoroughly in cold water to remove excess starches.

Tips for Bread Dough Kneading

• The dough kneading function will yield a smooth, elastic dough ball.

In some instances, an extra dough kneading cycle is required for

optimal results.

• Use a small, silicone spatula to assist when adding proofed yeast

through the opening in the lid.

• Most dough recipes require more than 1 cup of liquid; use a 2-cup

liquid measuring cup for proofing yeast and combining liquid

ingredients.

• It is recommended to add the liquid ingredients in a “zigzagging”

motion in order to evenly distribute the liquid into the dry ingredients.

• Add the liquid slowly but steadily to the mixing bowl through the lid

until the liquid is absorbed by the flour. Reserve a small amount of

the liquid. Should the dough seem dry, add all of the liquid.

• If dough is too sticky, add additional flour, a tablespoon at a time

while kneading.

• During the winter or drier months, the amount of water may need to

be increased. During the warmer or more humid months, the amount

of water may need to be reduced

• Be sure to spoon flour into the measuring cup, rather than dip the

cup into the flour. Overfill the cup and then level off with a straight

edge.

• Butter that is not melted should be added with the dry ingredients.

Cut into small cubes, and bring to room temperature before adding.

PASTA RECIPE CHART

Read all Pasta Tips and Hints before making pasta for the first time,

as the correct pasta dough consistency is important for successful

pasta making. Use a kitchen scale to measure the flour weight more

accurately.

Place all the dry ingredients into the mixing bowl. Place the lid on the

bowl and lock into place.

Plug in the unit and select the correct function according to your recipe.

Do not pour water into the mixing chamber before the pasta/bread

dough maker starts running.

Once the unit is running, pour your liquid ingredients through the

ingredient hole in the top of the unit.

DOUGHS INGREDIENTS TIPS RECOMMENDED COOKING TIME PASTA DISCS

Basic Pasta

All-purpose flour

Table salt

Large eggs, lightly beaten

Water

3 cups

½ teaspoon

¼ cup

360g

100g

60ml

Add eggs first to the dry ingredients when

mixing. Gradually add water until mixture

resembles a coarse meal. It is better for it t o

be too dry than too wet.

About 2 minutes f or thinnest spaghetti

and 4 minutes for thickest rigatoni for

al dente pasta.

All discs

Semolina Pasta

Semolina flour

00 flour

Table salt

Large egg, lightly beaten

Water

2 cups

²⁄³ cup

½ teaspoon

½ cup

315–320g

80g

50g

118ml

Semolina pasta is a heartier recipe and

holds up well to all shapes and cuts.

About 3 minutes f or thinnest spaghetti

and 6 minutes for thickest rigatoni for

al dente pasta.

All discs

Beet-, Butternut

Squash- and Spinach-

Colored Pastas

Semolina flour

00 flour

Table salt

Purée (See instructions for

making purées on page 18.)

Large egg, lightly beaten

2 cups

²⁄³ cup

½ teaspoon

½ cup

315–320g

80g

50g

118ml

The purée is added to the mixing bowl with

the dry ingredients. Once the program is

started, add the egg t hrough the opening

on the lid to mix and extrude pasta.

About 2 minutes f or thinnest spaghetti

and 4 minutes for thickest rigatoni for

al dente pasta.

All discs

Whole-Wheat Pasta

Whole-wheat flour

All-purpose flour

Table salt

Large egg, lightly beaten

Extra virgin olive oil

Water

1½ cups

½ teaspoon

2 tablespoons

¼ cup

165–170g

180g

50g

25g

59ml

Mix egg and oil together. Add first t o the

dry ingredient s when mixing. Gradually

add water until mixture resembles a

coarse meal.

About 3 minutes f or thinnest spaghetti

and 6 minutes for thickest rigatoni for

al dente pasta.

All discs

Rice Noodles

(Gluten Free)

Rice flour (superfine)

Tapioca flour

Xanthan gum

Table salt

Water

2 cups

²⁄³ cup

1¼ teaspoons

¼ teaspoon

¾ cup

240g

80g

177ml

The rice noodles are delicate. Spaghett i

and f et tuccine are the recommended cuts.

About 2–3 minutes for spaghetti and

4–5 minutes for fet tuccine. Transfer

cooked noodles t o ice-water bath; drain

and rinse before use.

Spaghetti,

Fet tuccine

PASTA

Basic Pasta

This recipe is easy to make anytime, thanks to simple,

pantry staple ingredients.

Makes 1 pound pasta

3 cups (360g) unbleached, all-purpose flour

½ teaspoon salt

2 large eggs (100g), lightly beaten

¼ cup (89ml) water

1. Assemble the pasta maker with the pasta mixing paddle and

desired pasta disc. Put the flour and salt into the mixing bowl and

secure the lid.

2. Press Auto/Stop to start mixing. While the unit is mixing, pour the

beaten eggs through the opening in the lid. Gradually add the

water so that mixture resembles a coarse meal. The mixture should

never come together as a dough ball.

3. The pasta maker will automatically extrude the pasta once it has

finished mixing. Use the cutting tool to cut pasta to desired length.

4. Cooking time is about 2 minutes for spaghetti and 4 minutes for

thickest rigatoni for al dente pasta.

Nutritional information per serving (based on 6 servings):

Calories 254 (21% from fat) • carb. 44g • pro. 8g • fat 6g • sat. fat 1g

chol. 36mg • sod. 189mg • calc. 14mg • fiber 4g

Semolina Pasta

Semolina pasta is a heartier recipe that holds up well to all

shapes and cuts.

Makes 1 pound

2 cups (315-320g) semolina flour

²⁄³ cup (80g) 00 flour

½ teaspoon table salt

1 large egg (50g), lightly beaten

½ cup water (118ml)

1. Assemble the pasta maker with the pasta mixing paddle and

desired pasta disc. Put both the semolina and 00 flour into the

mixing bowl with the salt and secure the lid.

2. Press Auto/Stop to start mixing. While the unit is mixing, pour the

beaten egg through the opening in the lid. Gradually add the water

so that mixture resembles a coarse meal. The mixture should never

come together as a dough ball.

3. The pasta maker will automatically extrude the pasta once it has

finished mixing. Use the cutting tool to cut pasta to desired length.

4. Cooking time is about 3 minutes for spaghetti and 6 minutes for

the thickest rigatoni for al dente pasta.

Nutritional information per serving (based on 6 servings):

Calories 254 (21% from fat) • carb. 44g • pro. 8g • fat 6g • sat. fat 1g

chol. 36mg • sod. 189mg • calc. 14mg • fiber 4g

Whole-Wheat Pasta

The hearty whole grain adds a toothsome bite to your pasta.

Makes 1 pound

1½ cups (165–170g) whole-wheat flour

1½ cups unbleached, all-purpose flour

½ teaspoon table salt

1 large egg (50g), lightly beaten

2 tablespoons (25g) extra virgin olive oil

¼ cup (59ml) water

1. Assemble the pasta maker with the pasta mixing paddle and

desired pasta disc. Put the whole wheat and all-purpose flours into

the mixing bowl with the salt and secure the lid.

2. Press Auto/Stop to start mixing. While the unit is mixing, stir the

egg together with the oil and pour the mixture through the opening

in the lid. Gradually add the water so that mixture resembles a

coarse meal. The mixture should never come together as a dough

ball.

3. The pasta maker will automatically extrude the pasta once it has

finished mixing. Use the cutting tool to cut pasta to desired length.

4. Cooking time for pasta is 3 minutes for spaghetti and 6 minutes for

thickest rigatoni for al dente pasta.

Nutritional information per serving (based on 6 servings):

Calories 254 (21% from fat) • carb. 44g • pro. 8g • fat 6g • sat. fat 1g

chol. 36mg • sod. 189mg • calc. 14mg • fiber 4g

Vegetable Pasta

Choose either beet, butternut squash or spinach to create richly

colored pastas.

Makes 1 pound pasta

2 cups (315–320g) semolina flour

²⁄³ cup (80g) 00 flour

½ teaspoon table salt

½ cup vegetable purée

1 large egg (50g) lightly beaten

1. Assemble the pasta maker with the pasta mixing paddle and

desired pasta disc. Put both semolina and 00 flours with the salt

and vegetable purée into the mixing bowl and secure the lid.

2. Press Auto/Stop to start mixing. While the unit is mixing, pour the

beaten egg through the opening in the lid. The mixture should

eventually resemble a coarse meal. The mixture should never come

together as a dough ball.

3. The pasta maker will automatically extrude the pasta once it has

finished mixing. Use the cutting tool to cut pasta to desired length.

4. Cooking time is about 2 minutes for spaghetti and 4 minutes for

the thickest rigatoni for al dente pasta.

Nutritional information per serving (based on 6 servings):

Calories 254 (21% from fat) • carb. 44g • pro. 8g • fat 6g • sat. fat 1g

chol. 36mg • sod. 189mg • calc. 14mg • fiber 4g

Rice Noodles

These gluten-free noodles are perfect added to a simmering bowl of

soup. Because of the delicate nature of the dough, the spaghetti and

fettuccine pasta discs are the only ones recommended.

Makes 1 pound dough

2 cups (240g) superfine rice flour

²⁄³ cup (80g) tapioca flour

1¼ teaspoons (5g) xanthan gum

¼ teaspoon table salt

¾ cup (177ml) water

1. Assemble the pasta maker with the pasta mixing paddle and

desired pasta disc. Put both rice and tapioca flours into the mixing

bowl with the xanthan gum and salt, and secure the lid.

2. Press Auto/Stop to start mixing. While the unit is mixing, pour the

water through the opening in the lid until the mixture resembles a

coarse meal. The mixture should never come together as a dough

ball.

3. The pasta maker will automatically extrude the noodles once it

has finished mixing. Use the cutting tool to cut noodles to desired

length.

4. Cooking time for pasta is 2 to 3 minutes for spaghetti and 4 to 5

minutes for fettuccine. Once cooked, transfer rice noodles to an

ice-water bath before using (e.g., adding to hot soup or stir-fry).

Nutritional information per serving (based on 6 servings):

Calories 254 (21% from fat) • carb. 44g • pro. 8g • fat 6g • sat. fat 1g

chol. 36mg • sod. 189mg • calc. 14mg • fiber 4g

VEGETABLE PURÉES FOR

COLORED PASTA

Vegetables color pasta noodles naturally and also add nutrients

without affecting flavor.

Beet Purée for Red-Colored Pasta

Makes ½ cup

1 medium-large beet (about 5½ ounces),

cleaned and trimmed

1. Preheat the oven to 350°F. Wrap the beet in foil and roast on a

sheet pan for 55 to 60 minutes, until tender enough to be easily

pierced with the tip of a sharp knife. Remove from oven and let

cool in foil.

2. When the beet is cool enough to handle, gently rub off skin under

cool, running water. Roughly chop the beet, then transfer to the

work bowl of a food processor and purée until smooth.

Nutritional information for ½ cup (122g) of purée:

Calories 67 (4% from fat) • carb. 16g • pro. 3g • fat 0g • sat. fat 0g

chol. 0mg • sod. 122mg • calc. 16mg • fiber 4g

Butternut Squash Purée for

Orange-Colored Pasta

Makes 2½ cups

1 butternut squash (about 2 pounds), halved lengthwise

and seeded

1 tablespoon olive oil

1. Preheat the oven to 375°F. Place squash halves on a rimmed sheet

pan and coat all over with olive oil. Roast cut side down for 35 to

40 minutes, until skin has wrinkled and you can easily pierce

through flesh with a sharp knife. Let cool slightly.

2. Scoop flesh out into the work bowl of a food processor and

discard skin. Purée until smooth.

Nutritional information per ½ cup (123g) of purée:

Calories 106 (22% from fat) • carb. 22g • pro. 2g • fat 3g • sat. fat 0g

chol. 0mg • sod. 7mg • calc. 87mg • fiber 4g

Spinach Purée for Green-Colored Pasta

Makes about ¾ cup

1 5-ounce clamshell baby spinach

1. Bring a medium pot of water to a rolling boil. Meanwhile, fill a

medium-size bowl with ice and cold water, and set it near the

stove. Add the spinach to the boiling water, pushing down with a

slotted spoon to fully submerge, and blanch until leaves turn dark

green, about 1 minute. Quickly transfer spinach to the prepared ice

bath to halt cooking.

2. Drain spinach well and squeeze out any excess water. Transfer to

the bowl of a food processor and purée until smooth.

Nutritional information for ½ cup (108g) of purée:

Calories 31 (0% from fat) • carb. 4g • pro. 3g • fat 0g • sat. fat 0g

chol. 0mg • sod. 106mg • calc. 90mg • fiber 3g

NUTRITIONAL INFORMATION FOR

PASTA RECIPES

Pasta recipes extrude approximately 1 pound of pasta and make

enough for about 6 servings.

Nutritional information per serving of Basic Pasta

(based on 6 servings):

Calories 243 (6% from fat) • carb. 44g • pro. 10g • fat 2g • sat. fat 0g

chol. 0mg • sod. 219mg • calc. 10mg • fiber 2g

Nutritional information per serving of Semolina Pasta

(based on 6 servings):

Calories 235 (7% from fat) • carb. 45g • pro. 8g • fat 2g • sat. fat 0g

chol. 31mg • sod. 212mg • calc. 9mg • fiber 2g

Nutritional information per serving of Whole-Wheat Pasta

(based on 6 servings):

Calories 255 (21% from fat) • carb. 42g • pro. 9g • fat 6g • sat. fat 1g

chol. 31mg • sod. 209mg • calc. 16mg • fiber 4g

Nutritional information per serving of Rice Noodles

(based on 6 servings):

Calories 251 (3% from fat) • carb. 55g • pro. 3g • fat 1g • sat. fat 0g

chol. 0mg • sod. 124mg • calc. 9mg • fiber 1g

SAUCES AND DISHES

Tomato Sauce

This classic sauce pairs well with regular or whole-wheat pasta.

Makes about 3 cups; enough sauce for ½ pound of pasta

½ cup olive oil

2 medium garlic cloves, smashed with the back of

a knife

1 large can (28 ounces) crushed tomatoes

¼ cup grated Parmesan cheese

1 teaspoon kosher salt

10 leaves fresh basil

1. In a large saucepan, heat oil and garlic over medium-high heat

until lightly golden and fragrant, about 5 minutes. Add the crushed

tomatoes, reduce the heat and cook at a low simmer until reduced

by about one-third, approximately 15 minutes.

2. When the sauce is reduced, stir in the Parmesan cheese, salt and

basil and cook for 1 additional minute.

3. For best-tasting pasta, add the cooked and drained pasta to the

pan with the sauce and cook for 1 minute. Serve immediately.

Nutritional analysis per serving (½ cup of sauce):

Calories 224 (75% from fat) • carb. 11g • pro. 4g • fat 20g • sat. fat 4g

chol. 5mg • sod. 483mg • calc. 64mg • fiber 2g

Smoky Vodka Sauce

Bacon adds a depth of smoky flavor to this version of the beloved

sauce. Reserving the bacon until the end preserves its integrity and

adds a satisfying crunch element to the finished dish.

Makes about 5 cups of sauce

4 ounces (about 4 slices) smoked bacon, such as

applewood-smoked, cut crosswise into thin strips

1 medium onion, finely chopped

2 garlic cloves, finely chopped

¼ cup double-concentrated tomato paste

¹⁄³ cup vodka

1 large can (28 ounces) crushed tomatoes

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 cup heavy cream

2 tablespoons basil leaves, chiffonade

Grated Parmesan, for serving

1. Add the bacon to a cold Dutch oven or large, heavy skillet and heat

over low heat. Sauté bacon, stirring occasionally, until rendered

and crisp, about 10 minutes. Use a slotted spoon to transfer bacon

to a paper towel-lined plate and reserve.

2. Add the onion and garlic to the rendered bacon fat and sauté over

medium heat, stirring frequently, until soft and just golden, about

5 to 7 minutes. Add the tomato paste and cook, stirring, until

deepened in color, about 2 minutes. Deglaze with vodka. Stir in

the crushed tomatoes, salt and black pepper. Bring the sauce to a

simmer and cook, stirring occasionally, until thickened, about 15

minutes. Lower the heat and stir in the heavy cream. For a smooth

sauce, transfer sauce to the jar of a blender, or use an immersion

blender, to blend until velvety smooth. Pour sauce back into the

cooking vessel and let simmer for 5 minutes.

3. To serve, toss sauce with pasta, reserved bacon, basil and grated

Parmesan.

Nutritional information per serving (½ cup):

Calories 169 (67% from fat) • carb. 10g • pro. 3g • fat 11g • sat. fat 7g

chol. 36mg • sod. 401mg • calc. 48mg • fiber 3g

Alfredo Sauce

A little of this traditional and creamy sauce goes a long way.

Pair it with any type of pasta, in addition to the standard fettuccine.

Makes about 2 cups

2 cups heavy cream

2 garlic cloves, crushed

4 ounces Parmigiano-Reggiano cheese, grated

3 ounces Fontina cheese, shredded

4 ounces mascarpone

½ teaspoon freshly ground white pepper

¼ teaspoon freshly grated nutmeg

1. Put the heavy cream and garlic into a medium saucepan and place

over medium heat. Keep an eye on the cream – once it just comes

to a boil, reduce heat immediately in order to maintain a steady

simmer. Cream will boil over if temperature is not reduced.

2. Allow to simmer for about 15 minutes. Cream should be reduced

and thickened.

3. Stir in the cheeses with the mascarpone. Stir over low heat until

incorporated and thickened. Season with the pepper and nutmeg.

4. Taste and adjust seasoning according to preference.

Nutritional information per serving (based on ¼ cup):

Calories 368 (85% from fat) • carb. 3g • pro. 10g • fat 35g • sat. fat 22g

chol. 122mg • sod. 338mg • calc. 242mg • fiber 0g

Garden Vegetable Sauce

Make this sauce in the height of summer when veggies are

in abundance.

Makes about 6 cups

2 tablespoons olive oil

2 medium onions, cut into small dice

4 carrots, cut into 1-inch dice

2 celery stalks, cut into 1-inch dice

1½ teaspoons sea or kosher salt, divided

1 Japanese eggplant, cut into 1- to 2-inch dice

1 small zucchini, cut into 1- to 2-inch dice

1 small yellow squash, cut into 1- to 2-inch dice

4 garlic cloves, finely chopped

1½ teaspoons dried oregano

1½ teaspoons dried basil

4 roasted red bell peppers, cut into 1-inch pieces

¼ cup dry white wine

3 tablespoons tomato paste

4 cans diced tomatoes, strained, reserving 1 cup of the

juices

¼ teaspoon freshly ground black pepper

3 tablespoons granulated sugar

1. Put the olive oil into a 4- to 6-quart saucepan/stockpot and place

over medium heat. Once the oil is hot and shimmers across the

pan, add the diced onions, carrots, and celery with ½ teaspoon of

salt. Stir occasionally until vegetables are soft.

2. Add the eggplant, zucchini, squash and garlic and continue to

cook, stirring occasionally over the heat for about 10 minutes.

All vegetables should be softened.

3. Once vegetables are soft, add the oregano, basil and prepared

roasted red peppers. Stir together to fully incorporate.

4. Add the wine and simmer until wine evaporates.

5. Once wine evaporates, add the tomato paste, canned tomatoes

with 1 cup of reserved juices, remaining ½ teaspoon salt, pepper and

sugar. Bring mixture to a boil and then reduce the temperature to

maintain a simmer.

6. Allow to simmer for 2 to 3 hours to allow all flavors to develop.

7. Taste and adjust seasoning according to preference.

NOTE: If a smoother sauce is preferred, blend with a hand blender or

blender.

Nutritional information per serving (¼ cup):

Calories 55 (6% from fat) • carb. 11g • pro. 2g • fat 0g • sat. fat 0g

chol. 0mg • sod. 433mg • calc. 32mg • fiber 2g

Garlic and Oil Sauce

Makes about ¼ cup of sauce; enough for ½ pound of pasta

¼ cup olive oil, plus more if needed

2 garlic cloves, thinly sliced

Pinch red pepper flakes

3 tablespoons fresh parsley, roughly chopped

Grated cheese for serving, optional

1. In a large saucepan, heat the oil and garlic over medium-high heat

until golden and fragrant, about 5 to 6 minutes. Add the red pepper

flakes and cook for 1 additional minute.

2. Remove from heat and add about ¼ cup of cooking water from

the pasta. Add the cooked and drained pasta, and return the pan to

the heat. Cook over medium heat until the pasta water evaporates,

about 1 to 2 minutes. Stir in parsley and remove from heat. Serve

immediately with grated cheese if desired.

Nutritional analysis per serving (based on 3 servings):

Calories 165 (97% from fat) • carb. 1g • pro. 0g • fat 19g • sat. fat 3g

chol. 0mg • sod. 2mg • calc. 9mg • fiber 0g

Sautéed Mushroom and Butter Sauce

Sophisticated flavor, simple ingredients and basic technique.

Makes about 1½ cups; enough for ½ pound pasta

4 tablespoons unsalted butter

1 teaspoon marjoram

8 ounces mixed wild mushrooms, like cremini, shiitake

and oyster

1 teaspoon kosher salt

2 tablespoons olive oil

2 tablespoons thinly sliced basil

¼ teaspoon freshly ground black pepper

1. In a large saucepan, melt the butter over medium-high heat until it

starts to foam. Add the marjoram and cook until fragrant, about 30

seconds. Add the mushrooms and cook until browned on one side,

about 3 minutes.

2. Add salt and stir; cook mushrooms for an additional 3 to 4 minutes

on the other side.

3. Stir in cooked and drained pasta. Drizzle with olive oil and sprinkle

with thinly sliced basil and freshly ground pepper. If a thinner sauce

is desired, add ¼ cup of pasta water.

Nutritional analysis per serving (based on 3 servings):

Calories 240 (88% from fat) • carb. 5g • pro. 3g • fat 24g • sat. fat 12g

chol. 40mg • sod. 724mg • calc. 5mg • fiber 2g

Basil Pesto

For a spin on the traditional recipe, substitute the pine nuts in this

recipe with toasted hazelnuts, and the basil with 2½ ounces arugula

and 1½ ounces baby spinach leaves.

Makes about 1½ cups

2 ounces Parmesan cheese, cut into ½-inch cubes

1 garlic clove, peeled

¼ cup pine nuts, lightly toasted

4 ounces fresh basil leaves (about 3 cups)

¼ teaspoon kosher salt

½–²⁄³ cup extra virgin olive oil

1. Fit the work bowl of a Cuisinart® Food Processor with a chopping

blade. With the food processor running on High, drop the

Parmesan cubes and garlic through the feed tube to finely chop.

Add the pine nuts and pulse to chop, about 5 to 6 times. Add the

basil and salt. Pulse to chop, about 10 to 15 times. Scrape the

sides of the bowl.

2. With the machine running on High, add the olive oil in a steady

stream through the small feed tube. Process until combined, about

1 minute.

3. Use immediately or store in an airtight container in the refrigerator

until ready to use.

Nutritional information per serving (2 tablespoons):

Calories 120 (90% from fat) • carb. 1g • pro. 2g • fat 13g • sat. fat 2g

chol. 3mg • sod. 121mg • calc. 74mg • fiber 0g

Sunday Ragu

The deep and rich flavors of this hearty sauce make for a memorable

Sunday meal. Pair with a tubular pasta like rigatoni, and don’t forget to

pass the Pecorino Romano!

Makes about 6 cups

1 pound beef short ribs

½ pound pork shoulder, cut into 2-inch pieces

½ pound fresh sweet pork sausage, casings removed

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 teaspoons olive oil

3 garlic cloves, finely chopped

1 small carrot, finely chopped

1 small celery stalk, finely chopped

1 small leek, cleaned well and finely chopped

1 shallot, finely chopped

2 fresh thyme sprigs

½ cup dry red wine

1 can (28 ounces) plum tomatoes, pulsed with a food

processor, hand blender or completely broken up with

a flat-edge wooden spoon or spatula

2 tablespoons tomato paste

1 bay leaf

1. Season the short ribs and pork on all sides with the salt and pepper.

2. Place a 5-quart casserole dish with tight-fitting lid (cast iron is

preferred) over medium heat and add the olive oil.

3. Once the oil is hot and glides across the pan, add the short ribs

and some of the cubed pork, being careful not to overcrowd the

pan. Brown the meat well on all sides. Remove and reserve.

Repeat with the remaining pork and, finally, the uncased sausage.

Brown all well, remove and reserve.

4. Add the chopped aromatic vegetables with the thyme sprigs to the

pan, scraping up any browned bits that have accumulated on the

bottom of the pan.

5. Once the vegetables have softened, add the red wine. Allow the

wine to come to a boil and then simmer to fully reduce.

6. Add the chopped tomatoes, tomato paste and bay leaf to the pot,

stir together and bring mixture to a boil. Once boiling, reduce heat

to maintain a simmer. Add the reserved meat with any accumulated

juices and cover, reducing the heat to low to maintain a simmer.

7. Preheat oven to 300°F.

8. Slow cook in oven for 3 to 4 hours, until meat is completely fork

tender.

9. Once cool enough to handle, shred meat finely, discarding any

bones.

10. Taste and adjust seasoning according to preference.

11. If time allows, make this sauce in advance. Flavors will fully develop

if left overnight to cool in the refrigerator.

Nutritional information per serving (based on ½ cup):

Calories 184 (45% from fat) • carb. 5g • pro. 14g • fat 11g • sat. fat 4g

chol. 51mg • sod. 400mg • calc. 20mg • fiber 1g

Classic Meatballs

For melt-in-your-mouth meatballs, look no further. Spaghetti’s match

made in heaven!

Makes about 24 meatballs, 4 to 6 servings

1 cup fresh breadcrumbs (from about 2 ounces day-old

white bread, crusts removed)

¹⁄³ cup buttermilk

¾ pound ground beef, preferably 20 percent fat

¾ pound ground pork

3 large garlic cloves, minced

1 small onion, finely chopped

2 large eggs, lightly beaten

½ cup finely grated Parmigiano-Reggiano cheese,

plus more for serving

1½ teaspoons kosher salt

¾ teaspoon freshly ground black pepper

¼ cup finely chopped Italian parsley

1 tablespoon finely chopped fresh basil

2 teaspoons finely chopped fresh oregano

Extra virgin olive oil for coating the sheet pan

Warm tomato sauce, for serving

1. In a small bowl, pour the buttermilk over the breadcrumbs and mix

to evenly moisten. Set aside to soak for 10 minutes. Meanwhile,

prepare the rest of the meatball mixture.

2. Break up the ground meat into a large mixing bowl. Add the

remaining ingredients along with the reserved panade (the soaked

breadcrumb mixture) and use your hands to gently fold the meat

over itself, incorporating everything together, being careful not to

over-mix. Cover with plastic wrap and refrigerate for 1 hour.

3. Lightly coat a rimmed sheet pan with olive oil. Portion mixture

using a medium cookie scoop to get 24 meatballs (approximately 2

tablespoons of mixture; 1½ ounces if you have a food scale). Use

moistened hands to shape into balls and arrange 1 inch apart on

the prepared sheet pan. Cover with plastic wrap and refrigerate for

30 minutes (skip this step if pressed for time, but it helps meatballs

to hold their shape in the oven).

4. Fifteen minutes before baking the meatballs, position oven racks to

the middle and top of the oven and preheat the oven to 425°F.

Bake meatballs on the middle rack for 10 minutes, then set on the

top rack and broil for 2 minutes, until golden brown.

5. Add meatballs to warm tomato sauce. Serve as a side or atop

spaghetti sprinkled with grated Parmesan. Turn leftovers into a

pizza topping.

Nutritional information per meatball (without tomato sauce):

Calories 86 (59% from fat) • carb. 2g • pro. 7g • fat 6g • sat. fat 2g

chol. 39mg • sod. 185mg • calc. 32mg • fiber 0g

Pad Thai

Nothing makes this dish better than fresh, homemade rice noodles.

Do not pass on any of the lesser-known ingredients here, as they

capture all the sweet, sour, umami flavors of authentic Pad Thai.

Serves 6

¹⁄³ cup dark brown sugar, packed

¹⁄³ cup water

¹⁄³ cup tamarind concentrate

¼ cup fish sauce

¼ cup grapeseed oil, divided

½ pound large shrimp, peeled, deveined and butterflied

4 large eggs, beaten

9 ounces extra-firm tofu, pressed for at least 30 minutes,

cubed

1 shallot, finely chopped

2 garlic cloves, finely chopped

¼ cup dried shrimp, finely ground

Big pinch of crushed red pepper flakes

¼ cup Thai sweet preserved daikon radish, diced

1 prepared recipe of fettuccine rice noodles

(cooked, rinsed and drained well)

20 garlic chives, cleaned, trimmed and cut into 2-inch lengths

3 heaping cups mung bean sprouts

¹⁄³ cup dry-roasted peanuts, a combination of rough and

finely chopped

Toasted Thai chile powder, for sprinkling

Lime wedges, for serving

1. In a small saucepan, bring the brown sugar and water to a boil over

medium-low heat, stirring constantly, until the sugar has dissolved.

Remove from the heat and stir in the tamarind concentrate and fish

sauce. Reserve sauce. Gather all the remaining ingredients and set

them near your cooking station. The Pad Thai cooks up quickly –

so you will want everything at arm’s length!

2. Heat a large wok over medium-high heat until hot. Add about 2

tablespoons of oil and swirl to coat the pan. When oil is shimmering,

scatter the shrimp in a single layer and cook, undisturbed, until firm

and pink, about 45 seconds. Toss shrimp and continue to cook

until fully opaque and cooked through. Use a slotted spoon to

quickly transfer shrimp to clean bowl and reserve.

3. Add the eggs and swirl the pan to spread them into a thin layer,

as if making an omelet. Use a heatproof spatula to gently lift the

edges of omelet, tilting the wok, to let any uncooked egg flow

underneath. If the wok starts to smoke at any point, lower the

heat. When eggs are set, use the spatula to carefully roll the

omelet, then tip the wok to release onto a clean plate. Break up

egg and reserve.

4. Add a tablespoon of oil to the wok and swirl to coat. When oil is

hot, add the tofu and cook undisturbed, until the undersides are

golden brown and crisp, about 1 minute. Continue to cook until

golden brown on all sides. Transfer to the bowl with the shrimp.

5. Add the last tablespoon of oil to the wok and swirl to coat.

Add the shallot and garlic and stir-fry until fragrant and golden,

about 1 minute. Stir in the dried shrimp, crushed red pepper flakes,

and the sweet daikon radish, and cook for 30 seconds longer.

Add the rice noodles and pour in about two-thirds of the sauce

around the edge of the wok. Stir-fry until most of the sauce has

been absorbed. Add the garlic chives and then bean sprouts and

toss with the noodles. Pour in the remaining sauce and continue to

stir-fry for 45 to 60 seconds longer. Add the reserved proteins to

the wok and toss with the noodles. Remove the wok from the heat.

6. Sprinkle the peanuts over the top and sprinkle with chile powder.

Serve immediately with lime wedges to squeeze over top.

Nutritional information per serving (based on 6 servings):

Calories 630 (26% from fat) • carb. 92g • pro. 25g • fat 19g • sat. fat 3g

chol. 198mg • sod. 1,583mg • calc. 576mg • fiber 5g

BREAD

Classic Cuisinart® White Bread

Spoil your family with homemade bread.

Makes 12 servings (one 9 x 5-inch loaf)

2¼ teaspoons active dry yeast

1½ teaspoons granulated sugar

1 cup warm water (105°F to 110°F)

3 cups unbleached, all-purpose flour

2 tablespoons unsalted butter, cut into small cubes, room

temperature

1 teaspoon salt

Nonstick cooking spray

1. Dissolve the yeast and sugar in warm water in the liquid measuring

cup. Let sit until foamy, about 5 minutes.

2. Assemble the Cuisinart® Pastafecto!® Pasta/Bread Dough Maker

with the dough kneading paddle. Place the flour, butter, and salt in

the mixing bowl. Secure the lid.

3. Select KNEAD DOUGH to start kneading.

4. Slowly pour the yeast mixture through the opening in the lid, in a

zigzagging stream, to evenly distribute. The dough will have a

shaggy appearance at first, until all the liquid is absorbed and it

comes together into a sticky ball. The dough should be smooth and

elastic. If necessary, add another knead cycle for a smooth dough

ball.

5. When the kneading ends, remove lid and take out the dough ball,

using a spatula to unstick the dough from the paddle, if needed.

Place the dough into a large mixing bowl and cover with plastic

wrap. Allow to rest in a warm, draft-free place until doubled in size,

about 1 to 1½ hours.

6. Lightly coat one 9 x 5-inch loaf pan with nonstick cooking spray.

Place dough on a lightly floured surface and punch down; let rest 5

to 10 minutes.

7. Shape dough into a loaf, place in prepared pan and cover lightly

with plastic wrap. Let rise until dough is just above the top of the

pan, about 45 minutes to 1 hour.

8. Preheat oven to 400°F.

9. Bake until the top is browned and loaf sounds hollow when tapped,

about 30 to 35 minutes. Remove from pan and cool on wire rack.

Nutritional information per slice:

Calories 139 (19% from fat) • carb. 25g • pro. 3g • fat 3g • sat. fat 2g

chol. 8mg • sod. 243mg • calc. 30mg • fiber 1g

Classic Cuisinart® Wheat Bread

The nutty flavor of whole wheat makes this bread a favorite.

Makes 12 servings (one 9 x 5-inch loaf)

2¼ teaspoons active dry yeast

2 teaspoons granulated sugar

1 cup warm water (105°F to 110°F)

1½ cups unbleached, all-purpose flour

1½ cups whole-wheat flour

3 tablespoons unsalted butter, cut into small cubes,

room temperature

1½ teaspoon salt

Nonstick cooking spray

1. Dissolve the yeast and sugar in warm water in the liquid measuring

cup. Let sit until foamy, about 5 minutes.

2. Assemble the Cuisinart® Pastafecto!® Pasta/Bread Dough Maker

with the dough kneading paddle. Place the flours, butter, and salt

in the mixing bowl. Secure the lid.

3. Select KNEAD DOUGH to start kneading.

4. Slowly pour the yeast mixture through the opening in the lid, in a

zigzagging stream, to evenly distribute. The dough will have a

shaggy appearance at first, until all the liquid is absorbed and it

comes together into a sticky ball. The dough should be smooth and

elastic. If necessary, add another knead cycle for a smooth dough

ball.

5. When the kneading ends, remove lid and take out the dough ball,

using a spatula to unstick the dough from the paddle, if needed.

Place the dough into a large mixing bowl and cover with plastic

wrap. Allow to rest in a warm, draft-free place until doubled in size,

about 1 to 1½ hours.

6. Lightly coat a 9 x 5-inch loaf pan with nonstick cooking spray.

Place dough on a lightly floured surface and punch down; let rest

5 to 10 minutes. Shape the dough into a loaf. Place in prepared

pan and cover lightly with plastic wrap. Let rise until dough is just

above the top of the pan, about 45 minutes to 1 hour.

7. Preheat oven to 400°F.

8. Bake until the top is browned and loaf sounds hollow when tapped,

about 30 to 35 minutes. Remove from pan and cool on wire rack.

Nutritional information per serving (1 slice):

Calories 135 (20% from fat) • carb. 23g • pro. 4g • fat 3g • sat. fat 2g

chol. 8mg • sod. 244mg • calc. 30mg • fiber 3g

Challah

Our challah makes the best French toast — that’s if you have any

left over, of course!

Makes 1 loaf

2¼ teaspoons active dry yeast

3 tablespoons granulated sugar, divided

¼ cup warm water (105°F to 110°F)

3¼ cups unbleached, all-purpose flour

1½ teaspoons kosher salt

¹⁄³ cup unsalted butter, cut into small cubes,

room temperature

1 large egg, lightly beaten

½ cup cold water

Nonstick cooking spray

Egg wash (1 large egg whisked together with

1 tablespoon water)

1. Dissolve the yeast and 2 teaspoons sugar in warm water in the

liquid measuring cup. Let sit until foamy, about 5 minutes.

2. Assemble the Cuisinart® Pastafecto!® Pasta/Bread Dough Maker

with the dough kneading paddle. Place the flour, salt, and cubed

butter into the mixing bowl.

3. Add the beaten egg and remaining ½ cup water to the yeast

mixture.

4. Select KNEAD DOUGH to start kneading.

5. Slowly pour the yeast mixture through the opening in the lid, in a

zigzagging stream, to evenly distribute. The dough will have a

shaggy appearance at first, until all the liquid is absorbed and it

comes together into a sticky ball. The dough should be smooth and

elastic. If necessary, add another knead cycle for a smooth dough

ball.

6. When the kneading ends, remove lid and take out the dough ball,

using a spatula to unstick the dough from the paddle, if needed.

Place the dough into a large mixing bowl and cover with plastic

wrap. Allow to rest in a warm, draft-free place until doubled in size,

about 1 to 1½ hours.

7. Line a sheet pan with parchment paper.

8. Transfer dough to a lightly floured surface and punch down. Divide

dough into 3 equal pieces. Use your hands to roll each piece into a

cylinder, about 1½ x 14 inches. Place the cylinders side by side on

the prepared tray. Braid loosely from one end. Gently pull and

taper each end to a point, then pinch and tuck under loaf. Place on

baking sheet lined with parchment and cover loosely with plastic

wrap coated with nonstick cooking spray. Let rise until doubled in

size, about 45 minutes.

9. Preheat oven to 375°F with the rack positioned in the lower third of

the oven.

10. Brush the loaf with the egg wash. Bake for 20 minutes.

Lower temperature to 350°F and bake until loaf is browned and

sounds hollow when tapped, about an additional 10 minutes.

Remove from oven and cool on wire rack.

Nutritional information per serving (2-ounce slice):

Calories 119 (61% from fat) • carb. 18g • pro. 3g • fat 4g • sat. fat 2g

chol. 30mg • sod. 202mg • calc. 4mg • fiber 0g

Buttery Dinner Rolls

Fresh from the oven, warm rolls make any dinner extra special.

Makes 12 rolls

6 tablespoons whole milk

6 tablespoons unsalted butter, plus more for brushing

3 tablespoons granulated sugar

1¾ teaspoons active dry yeast

3 tablespoons warm water (105°F to 110°F)

3 cups bread flour

¾ teaspoon kosher salt

Egg wash (1 large egg whisked together with

1 tablespoon water)

1. In a small saucepan, combine the milk, butter and sugar together.

Warm over low heat until the butter is melted. Remove from heat

and reserve.

2. Dissolve the yeast and warm water in the liquid measuring cup.

Let sit until foamy, about 5 minutes. When the milk mixture has

slightly cooled, add it to the bloomed yeast.

3. Assemble the Cuisinart® Pastafecto!® Pasta/Bread Dough Maker

with the dough kneading paddle. Place the flour and salt in the

mixing bowl. Secure the lid.

4. Select KNEAD DOUGH to start kneading.

5. Slowly pour almost all the yeast mixture through the opening in the

lid, in a zigzagging stream, to evenly distribute. The dough will have

a shaggy appearance at first, until all the liquid is absorbed and it

comes together into a sticky ball. Pour the last bit through the

opening in the lid nearest to the front of the mixing bowl to

incorporate any settled flour. The dough should be smooth and

elastic after a few minutes of kneading. If necessary, add another

knead cycle for a smooth dough ball.

6. When the kneading ends, remove lid and take out the dough ball,

using a spatula to unstick the dough from the paddle, if needed.

Place the dough into a large mixing bowl and cover with plastic

wrap. Allow to rest in a warm, draft-free place until doubled in size,

about 45 to 60 minutes.

7. Preheat oven to 400°F. Lightly butter a 9-inch round baking

pan. Divide the dough into 12 equal pieces, about 2 ounces each.

Roll into smooth rounds and arrange in the prepared pan.

Cover with plastic wrap and let rise until about doubled, about 30

to 40 minutes.

8. Just before baking, gently brush the rolls with egg wash. Place in

preheated oven and bake until golden brown, about 25 to 30 minutes.

Remove from pan and let cool on a rack for about 10 minutes

before serving.

9. For a softer roll, brush each with melted butter just after removing

from oven.

Nutritional information per serving (1 roll):

Calories 209 (38% from fat) • carb. 28g • pro. 5g • fat 9g • sat. fat 5g

chol. 34mg • sod. 160mg • calc. 23mg • fiber 1g

Rosemary Olive Oil Rolls

These rolls go well with dinner, but could also be used as

small sandwich rolls.

Makes 12 rolls

¼ cup flavorful extra virgin olive oil

1½ tablespoons chopped, fresh rosemary

2¼ teaspoons active dry yeast

¾ cup warm water (105°F to 110°F)

3¼ cups unbleached bread or all-purpose flour

1¾ teaspoons sea salt (may use kosher salt)

¼ cup cold water

Cornmeal for the baking sheet

1. Combine the olive oil and rosemary, let stand 10 minutes or longer.

Dissolve the yeast in warm water in the liquid measuring cup.

Let sit until foamy, about 5 minutes. Add the rosemary olive oil

to the bloomed yeast.

2. Assemble the Cuisinart® Pastafecto!® Pasta/Bread Dough Maker

with the dough kneading paddle. Place the flour and salt in the

mixing bowl. Secure the lid.

3. Select KNEAD DOUGH to start kneading.

4. Slowly pour the yeast mixture through the opening in the lid, in a

zigzagging stream, to evenly distribute. The dough will have a

shaggy appearance at first, until all the liquid is absorbed and it

comes together into a sticky ball. Pour a little of the ¼ cup cold

water through the opening in the lid nearest to the front of the

mixing bowl to incorporate any settled flour, only adding the full

amount if the dough looks dry after a couple of minutes of

kneading. The dough should be smooth and elastic.

5. When the kneading ends, remove lid and take out the dough ball,

using a spatula to unstick the dough from the paddle, if needed.

Place the dough into a large mixing bowl, lightly dust with flour and

cover with plastic wrap. Allow to rest in a warm, draft-free place

until doubled in size, about 1 hour. Punch down and let rise again

for 1 hour (this second rise can be skipped if pressed for time – but

it adds to the flavor and texture). If necessary, add another knead

cycle for a smooth dough ball.

6. After the second rise, punch dough to deflate and let rest 10

minutes. Lightly dust a baking sheet with cornmeal. Divide dough

into 12 equal-size pieces. Roll each piece of dough on a work

surface and shape into a ball. Flatten slightly. Transfer to prepared

baking sheet and cover with plastic wrap. Let rise at room

temperature, until almost doubled, about 45 to 60 minutes.

7. Fifteen minutes before baking, preheat the oven to 450°F.

Uncover and bake at 450°F for 10 minutes. Reduce the heat to

375°F and bake for an additional 10 to 15 minutes, until browned

and hollow sounding when tapped. Place on a wire rack to cool.

Nutritional information per roll:

Calories 151 (28% from fat) • carb. 24g • pro. 4g • fat 5g • sat. fat 1g

chol. 0mg • sod. 312mg • calc. 2mg • fiber 1g

Pizza Dough

Once you see how simple pizzas are to make, you will never order one

to be delivered again!

Makes 2 pounds dough (two, 12 to 14-inch crusts)

2¼ teaspoons active dry yeast

1 teaspoon granulated sugar

1 cup warm water (105°F to 110°F)

3½ cups unbleached, all-purpose flour

1½ teaspoons kosher salt

1 tablespoon extra virgin olive oil

¼ cup cold water

Flour for dusting

1. Dissolve the yeast and sugar in warm water in the liquid measuring

cup. Let sit until foamy, about 3 to 5 minutes.

2. Assemble the Cuisinart ® Pastafecto! ® Pasta/Bread Dough Maker

with the dough kneading paddle. Place the flour and salt in the

mixing bowl. Secure the lid onto the mixing container.

3. Select KNEAD DOUGH to start kneading.

4. Add the olive oil and the remaining ¼ cup cold water to the

dissolved yeast, then slowly pour the mixture through the opening

in the lid, in a zigzagging stream, to evenly distribute. The dough

will have a shaggy appearance at first, until all the liquid is

absorbed and it comes together into a sticky ball. If necessary,

add another knead cycle for a smooth, dough ball. The dough

should be slightly sticky.

5. When the kneading ends, remove lid and take out the dough ball,

using a spatula to unstick the dough from the paddle, if needed.

Gather the dough ball on a lightly floured surface, kneading once

or twice by hand until a smooth ball is formed. Transfer the dough

ball to a large mixing bowl, dust lightly with flour and cover with

plastic wrap. Let dough rise in a warm, draft-free place for about 45

minutes, until doubled in size.

6. Place dough on a lightly floured surface; punch down and let rest 5

to 10 minutes. Roll into desired crust sizes and follow favorite pizza

recipe, or visit Cuisinart.com for some of our original pizza recipes.

Nutritional information per serving (1 ounce):

Calories 112 (2% from fat) • carb. 24g • pro. 3g • fat 0g • sat. fat 0g

chol. 0mg • sod. 134mg • calc. 0mg • fiber 1g

Glendale, AZ 85307

Printed in China

21CE081019

IB-16764-ESP-B

Serie PM-1Máquina para hacer pasta/masa de pan Pastafecto! ®

Para su seguridad y para disfrutar plenamente de este producto, siempre lea atentamente las instrucciones antes del uso.

MANUAL DE INSTRUCCIONES Y LIBRO DE RECETAS

19. Procure no conectar y hacer funcionar al mismo tiempo varios

aparatos en el mismo circuito eléctrico; esto puede provocar una

sobrecarga y hacer que el aparato no funcione debidamente.

Le aconsejamos que enchufe el aparato en una toma de corriente

operada por un circuito eléctrico independiente.

20. No haga funcionar el aparato debajo o dentro de un armario/

gabinete. Siempre desenchufe el aparato antes de almacenarlo

en un armario/gabinete. Dejar el aparato enchufado representa

un riesgo de incendio, especialmente si este toca las paredes o la

puerta del armario/gabinete cuando se cierra.

21. Este aparato se debe precalentar.

22. Para uso doméstico solamente.

23. Los niños o las personas que carezcan de la experiencia o de los

conocimientos necesarios para manipular el aparato, o aquellas

cuyas capacidades físicas, sensoriales o mentales estén limitadas,

no deben usar el aparato sin la supervisión o la dirección de una

persona responsable por su seguridad.

24. No permita que los niños jueguen con este aparato.

25. Este aparato no ha sido diseñado para ser puesto en marcha

mediante un temporizador o control remoto independiente.

26. No haga funcionar la máquina por más de 2 ciclos continuos, con

cualquier de los programas. Compruebe que el agujero del disco

para pasta no está obstruido antes de cada uso.

27. No intente forzar el mecanismo de enclavamiento/bloqueo de

seguridad de la tapa.

GUARDE ESTAS

INSTRUCCIONES

PARA USO DOMÉSTICO

SOLAMENTE

ÍNDICE

Medidas de seguridad importantes .......................................................... 2

Piezas y características ............................................................................. 4

Antes del primer uso ................................................................................. 5

Instrucciones de desmontaje .................................................................... 6

Instrucciones de ensamblaje .................................................................... 7

Limpieza y mantenimiento 9 .......................................................................

Resolución de problemas ....................................................................... 10

Garantía 11 ...................................................................................................

Recetas 12 ...................................................................................................

1. Panel de control

2. Abertura en la tapa

para agregar ingredientes líquidos.

3. Tapa del bol

4. Tazón de mezcla

5. Cortador

6. Soporte para disco

7. Tuerca de bloqueo

8. Cajón de almacenamiento

9. Seis discos para pasta

10. Mezclador de masa de pasta

11. Amasador de masa

12. Barrena

13. Manga de la barrena

14. Taza medidora de 1 taza para ingredientes secos

15. Taza medidora de 1 taza (235 ml) para

ingredientes líquidos

16. Bolsa de almacenamiento

17. Cepillo de limpieza con cabezal de punta giratorio

El cepillo de cerdas quita el exceso de harina; el cabezal

de punta gira y se abre para quitar la pasta de los discos

para pasta. 9

9a 9b 9c 9d 9e 9f

PIEZAS Y CARACTERÍSTICAS

a. Bucatini

b. Espagueti

c. Fusilli

d. Rigatoni

e. Macarrones

pequeños

f. Fetuchini

ANTES DEL PRIMER USO

Retire el aparato del material de embalaje y quite las etiquetas

promocionales pegadas a su cuerpo. Compruebe que todas las piezas

incluidas en la sección “Piezas y características” están incluidas.

Se recomienda conservar el material de embalaje para uso futuro.

Limpie la carcasa del aparato con un paño húmedo para eliminar el polvo

acumulado durante la fabricación y el transporte.

INSTRUCCIONES DE DESMONTAJE

NOTA: Para más detalles sobre las piezas numeradas, consulte la

sección “Piezas y características” en las págins 4 y 5.

1. Levante la pata en el frente de la tapa del tazón (3) y retire la tapa.

2. Jale el cortador (5) para quitarlo.

3. Gire la tuerca de bloqueo (7) en sentido antihorario para sacarla.

4. Jale el soporte para disco (6) para retirarlo.

5. Retire la barrena (12) y la manga de la barrena (13).

6. Retire el tazón de mezcla, deslizándolo hacia adelante, y luego quite

el mezclador de masa de pasta (10).

7. Lave todas las piezas en agua jabonosa tibia antes del primer uso

y después de cada uso.

13 12

INSTRUCCIONES DE ENSAMBLAJE

1. Deslice el tazón de mezcla (4) en la base.

2. Coloque el mezclador de masa de pasta (10) o el amasador de

masa (11) en el tazón de mezcla y asegúrelo.

3. Inserte la manga de la barrena (13) por la abertura en el tazón de

mezcla. Insértela con la abertura apuntando hacia arriba.

4. Introduzca la barrena (12) en la manga de la barrena (13).

5. Elija el disco para pasta (9a–f) que desea usar.

413

10 11

9a 9b 9c

9d 9e 9f

INSTRUCCIONES DE ENSAMBLAJE (CONTINUACIÓN)

6. Ensamble el soporte para disco (6) con el disco para pasta (9a–f)

seleccionado y colóquelo en la barrena. Una vez ensamblado,

el disco para pasta debería apuntar hacia abajo.

NOTA: Para hacer pan, solamente use el soporte para disco;

no use disco para pasta.

7. Apriete la tuerca de bloqueo (7) para sujetar el soporte para disco (6)

en su sitio.

8. Para extrudir la pasta, empuje el cortador (5) en el soporte para

disco (6) hasta que quede seguro. Colóquelo de tal manera que el

marco del cortador rodee el disco para pasta.

9. Su máquina para hacer pasta/masa de pan ahora está lista para

hacer hasta 1 lb (455 g) de pasta fresca o de masa de pan.

NOTA: Para hacer pan, solamente use el soporte para disco;

no use disco para pasta.

10. Coloque todos los ingredientes secos en el tazón de mezcla.

Coloque la tapa sobre el tazón y asegúrela.

11. Enchufe la máquina y elija la función correcta dependiendo de su

receta. No vierta agua en el tazón antes de encender la máquina.

BOTONES AUTO/STOP KNEAD

DOUGH

EXTRUDE

PASTA MIX

FUNCIÓN

Mezclar y extrudir

automáticamente

la masa de pasta

Amasar las

masas de pan

de levadura

Extrudir

manualmente

la pasta

Mezclar

manualmente

los ingredientes

9a–f

12. Cuando la máquina se ponga en marcha, vierta los ingredientes

líquidos por la abertura en la parte superior.

NOTA:

• Para hacer pasta, use un mínimo de 2 tazas (250 g), hasta un máximo

de 3 tazas (375 g de harina). Para hacer pan, use un mínimo de 2

tazas (250 g), hasta un máximo de 3¼ tazas (400 g) de harina. Si usa

muy poca o demasiada harina, el aparato no funcionará como se

supone que debería funcionar.

• NOTA: No coloque la harina en la abertura de la manga de la barrena

(A) o la harina no se mezclará uniformemente.

LIMPIEZA Y MANTENIMIENTO

PRECAUCIÓN: Desenchufe el aparato antes de limpiarlo. No coloque

la máquina en agua o en el lavavajillas. No use limpiadores químicos

o cepillo para restregar para limpiar la máquina; esto puede dañarla.

Tapa y tazón

Lávelos en agua jabonosa tibia. Seque las piezas con un paño.

Panel de control

De ser necesario, límpielo con un paño ligeramente humedecido,

teniendo cuidado que líquido no penetre debajo de los botones.

Carcasa

Limpie los residuos de harina con una esponja o un paño humedecidos.

Discos para pasta

Permita que la masa se seque en los discos antes de limpiarlos para

facilitar la limpieza. Golpee el disco con la masa seca y luego use la

punta de la herramienta de limpieza para raspar cualquier resto de masa

seca.

Piezas aptas para lavavajillas

Todas las piezas removibles son aptas para lavavajillas (bandeja superior

solamente).

Cualquier otro servicio debe ser realizado por un técnico autorizado.

RESOLUCIÓN DE PROBLEMAS

1. El aparato deja de funcionar durante el proceso de fabricación

de la pasta.

Posibles causas:

• La máquina se ha recalentado debido al largo y continuo tiempo

de trabajo. Desenchufe la máquina y permita que se enfríe. Para

proteger la vida útil del aparato, el tiempo de trabajo continuo

debe ser inferior a 40 minutos. Puede usar el aparato de nuevo

después de 30 minutos de descanso.

• La proporción de harina y agua es incorrecta, y la masa puede

estar demasiado seca.

2. El mezclador de masa de pasta está funcionando en vacío,

y no sale pasta.

Posible causa:

• La proporción de harina y agua es incorrecta. Desenchufe la

máquina y tire la masa. Limpie la máquina, mida los ingredientes

correctamente (use una balanza de cocina para medir el peso de

la harina con más precisión), y siga el manual de instrucciones

para hacer pasta otra vez.

3. La pasta se rompe fácilmente.

Posible causa:

• La proporción de harina y agua es incorrecta.

4. La pasta se pega.

Posible causa:

• La proporción de harina y agua es incorrecta, o ha usado

demasiada agua.

5. Hay demasiada masa sobrante en el tazón.

Posibles causas:

• La harina ha sido expuesta a la humedad antes de su uso, o la

masa está demasiado húmeda. Mantenga la harina seca durante

el almacenamiento. Siga el manual de instrucciones para hacer

pasta otra vez.

• El tazón de mezcla, el mezclador de masa de pasta o el

disco para pasta no se han limpiado adecuadamente antes

de su uso. Compruebe que todas las piezas están limpias

antes del uso.

• El mezclador de masa de pasta o el interior del tazón aún

están húmedos. Compruebe que todas las piezas están

secas antes del uso.

• No se ha añadido el líquido en el orden correcto.

• El tipo de harina no es adecuado para hacer pasta.

6. La tapa se abre durante el funcionamiento.

Posible causa:

• Hay demasiada harina en el tazón de mezcla.

NOTA: Para evitar muchos problemas, asegúrese de seguir las

instrucciones de este manual de instrucciones.

GARANTÍA

Garantía limitada de tres años

Esta garantía es para los consumidores que residen en los EE.UU.

solamente. Usted es un consumidor si posee una máquina para hacer

pasta/masa de pan Pastafecto!

® de Cuisinart® que fue comprada en

una tienda para uso personal, familiar o casero. A menos que la ley

aplicable exija lo contrario, esta garantía no es para los minoristas u

otros consumidores/compradores comerciales. Cuisinart garantiza este

producto contra todo defecto de materiales o fabricación durante 3

años después de la fecha de compra original, siempre que el aparato

haya sido usado para uso doméstico y según las instrucciones.

Se recomienda llenar el formulario de registro disponible en

https://cuisinart.registria.com a fin de facilitar la verificación de

la fecha de compra original de este producto Sin embargo, no es

necesario registrar el producto para recibir servicio bajo esta garantía.

En ausencia de prueba de la fecha de compra, el período de garantía

será calculado a partir de la fecha de fabricación del producto.

RESIDENTES DE CALIFORNIA

La ley del estado de California ofrece dos opciones bajo el período de

garantía. Los residentes del estado de California pueden regresar el

producto defectuoso (A) a la tienda donde lo compraron o (B) a otra

tienda que venda productos Cuisinart® de este tipo. La tienda podrá,

a su elección, reparar el producto, referir el consumidor a un centro de

servicio independiente, sustituir el producto, o reembolsar al consumidor

el precio de compra menos la cantidad directamente atribuible al uso

anterior del producto por el consumidor. Si estas dos opciones no

satisfacen al consumidor, podrá llevar el aparato a un centro de servicio

independiente, siempre que se pueda arreglar o reparar el aparato de

manera económica. Cuisinart (no el consumidor) será responsable por

los gastos de servicio, reparación, sustitución o reembolso de los

productos defectuosos bajo garantía. Los residentes de California

también pueden, si lo desean, mandar el producto defectuoso

directamente a Cuisinart para que lo reparen o lo cambien. Para esto,

se debe llamar a nuestro servicio posventa al 1-800-726-0190.

Cuisinart será responsable por los gastos de reparación, reemplazo,

manejo y envío de los productos defectuosos durante el período de

garantía.

GARANTÍA DE REEMPLAZO SIN DIFICULTADES

Su máxima satisfacción es nuestra prioridad, así que si este producto

Cuisinart ® falla dentro del generoso período de garantía, lo repararemos

o, de ser necesario, lo reemplazaremos, sin costo alguno para usted.

Para obtener una etiqueta de devolución, contáctenos visitando

www.cuisinart.com/customer-care/product-assistance/product-inquiry/.

O llame sin cargo a nuestro servicio de atención al cliente, al

1-800-726-0190, para hablar con un representante.

Este producto satisface las más altas exigencias de fabricación y ha sido

diseñado para funcionar con 120 V, usando accesorios y repuestos

autorizados solamente. Esta garantía excluye expresamente los defectos

o daños causados por accesorios, piezas o reparaciones no autorizados

por Cuisinart, así como los defectos o daños causados por el uso de

un convertidor de voltaje. Esta garantía no cubre el uso comercial o

industrial del producto, y no es válida en caso de daños causados por

mal uso, negligencia o accidente. Esta garantía excluye todos los daños

incidentales o consecuentes. Algunos Estados no permiten la exclusión

o limitación de daños incidentales o consecuentes, de modo que las

limitaciones mencionadas pueden no regir para usted. Usted puede tener

otros derechos que varían de un Estado a otro.

Importante: Si debe llevar el aparato defectuoso a un centro de

servicio no autorizado, por favor informe al personal del centro de

servicio que deben llamar al Centro de Servicio al Cliente de Cuisinart,

al 1-800-726-0190 a fin de diagnosticar el problema correctamente,

usar las piezas correctas para repararlo, y comprobar que el producto

aún está bajo garantía.

RECETAS

Consejos y sugerencias .......................................................................... 12

Tabla de recetas de pasta ...................................................................... 14

Pasta

Pasta básica ............................................................................................ 16

Pasta de sémola ...................................................................................... 16

Pasta de trigo integral ............................................................................. 17

Pasta de vegetales .................................................................................. 17

Fideos de arroz ....................................................................................... 18

Purés de vegetales para pasta colorida

Puré de remolacha para pasta roja ......................................................... 18

Puré de calabaza moscada para pasta anaranjada ............................... 18

Puré de espinaca para pasta verde ........................................................ 19

Salsas y platos

Salsa de tomate ...................................................................................... 20

Salsa de Vodka “ahumada” .................................................................... 20

Salsa Alfredo ........................................................................................... 21

Salsa de vegetales del huerto ................................................................. 21

Salsa de ajo en aceite ............................................................................. 22

Salsa de setas salteadas en mantequilla ................................................ 22

Pesto de albahaca .................................................................................. 23

Ragú del domingo ................................................................................... 23

Albóndigas clásicas ................................................................................ 24

Pad Thai .................................................................................................. 25

Pan

Pan blanco clásico Cuisinart

® ................................................................. 26

Pan integral clásico Cuisinart

® ................................................................ 27

Pan Jalá (“Challah”) ................................................................................. 27

Pancitos de mantequilla .......................................................................... 28

Pancitos de romero y aceite de oliva ..................................................... 29

Masa de pizza ......................................................................................... 30

CONSEJOS Y SUGERENCIAS

Consejos para hacer pasta

• Cuando se siguen con precisión, las proporciones en la tabla de

recetas de pasta debe extrudir la pasta perfectamente cada vez.

Sin embargo, factores externos, tales como la humedad del aire, la

temperatura de la harina y el estilo de medición, pueden afectar a los

resultados. Tenga en cuenta que hay una considerable variación en

el peso por taza de harina entre las diferentes marcas.

• Pesar la harina siempre dará los resultados más consistentes. Si no

tiene una báscula digital para alimentos, mida la harina con mucho

cuidado. Para obtener la medición más exacta, primero revuelva

la harina, luego colóquela suavemente con una cuchara en la taza

medidora, y nivele la parte superior.

• Durante el ciclo de mezcla, no se preocupe si la masa de la pasta

parece seca. La consistencia adecuada es la de migajas gruesas.

• Cuando añada líquidos, añada el huevo primero, por la abertura en la

tapa. Luego, agregue lentamente el agua, reservando una pequeña

cantidad para asegurar que se logre la consistencia correcta. Los

purés son demasiado espesos para pasar por la abertura y deben

añadirse directamente al tazón de mezcla junto con los ingredientes

secos.

• La masa de pasta no se extrudirá si está demasiada húmeda. Reserve

1 a 2 cucharada del agua de la receta p42-ya que puede que la masa no

requiera toda el agua. Si la pasta no se extrude, la máquina volverá

a mezclar la masa; esto puede ser un signo de que la mezcla está

demasiado seca. En este caso, añada las 1 a 2 cucharadas del agua

restantes, poco a poco, para que logre la consistencia adecuada.

Es posible que necesite aún más agua de lo indicado en la receta.

• A medida que la máquina extrude la masa, corte la pasta/los fideos

a la longitud deseada y colóquelos en una bandeja forrada con

papel sulfurizado. Doble holgadamente los fideos largos en “nidos”

y espolvoréelos ligeramente con harina para evitar que se peguen.

TABLA DE RECETAS DE PASTA

Lea todos los consejos y sugerencias antes de hacer pasta por primera

vez, p44-ya que la consistencia correcta de la masa es importante para el

éxito de la misma. Use una balanza/báscula de cocina para pesar la

harina con más precisión.

Coloque todos los ingredientes secos en el tazón de mezcla. Coloque la

tapa sobre el tazón y asegúrela.

Enchufe la máquina y elija la función correcta dependiendo de su receta.

No vierta agua en el tazón antes de encender la máquina.

Cuando la máquina se ponga en marcha, vierta los ingredientes líquidos

a través de la abertura en la parte superior.

MASAS INGREDIENTES CONSEJOS TIEMPO DE COCCIÓN RECOMENDADO DISCOS PARA

PASTA

Pasta básica

Harina común

Sal de mesa

Huevos grandes, ligeramente batidos

Agua

3 tazas (710 ml)

½ cucharadita

¼ de taza

375 g

–

100 g

60 ml

Agregar los huevos a los ingredientes

secos al principio. Agregar gradualmente

agua hasta obtener una mezcla parecida

a migajas gruesas. Es mejor que esté

demasiado seca que demasiado húmeda.

Aprox. 2 minutos para los espaguetis

más delgados y 4 minutos para

los rigatoni más gruesos para pasta

“al dente”.

Todos los

discos

Pasta de sémola

Sémola

Harina “00”

Sal de mesa

Huevo grande, ligeramente batido

Agua

2 tazas

²⁄³ de taza

½ cucharadita

½ taza

330 g

80 g

–

50 g

120 ml

La pasta de sémola es más sustanciosa

y se mantiene bien en todas las formas

y cortes.

Aprox. 3 minutos para los espaguetis

más delgados y 6 minutos para

los rigatoni más gruesos para pasta

“al dente”.

Todos los

discos

Pasta colorida de

remolacha, calabaza

moscada o espinaca

Sémola

Harina “00”

Sal de mesa

Puré de vegetal (ver las instrucciones

en las páginas 18 y 19)

Huevo grande, ligeramente batido

2 tazas

²⁄³ de taza

½ cucharadita

½ taza

330 g

80 g

–

50 g

120 ml

Colocar el puré y los ingredientes secos

en el tazón. Cuando el programa se inicie,

añadir el huevo a través de la abertura en la

tapa para mezclar y extrudir la pasta.

Aprox. 2 minutos para los espaguetis

más delgados y 4 minutos para

los rigatoni más gruesos para pasta

“al dente”.

Todos los

discos

Pasta de trigo integral

Harina de trigo integral

Harina común

Sal de mesa

Huevo grande, ligeramente batido

Aceite de oliva virgen extra

Agua

1½ tazas

½ cucharadita

2 cucharadas

¼ de taza

180 g

185 g

–

50 g

30 ml

60 ml

Mezclar el huevo y el aceite. Agregar a

los ingredientes secos. Luego, agregar

gradualmente agua hasta obtener una

mezcla parecida a migajas gruesas.

Aprox. 3 minutos para los espaguetis

más delgados y 6 minutos para

los rigatoni más gruesos para pasta

“al dente”.

Todos los

discos

Fideos de arroz

(sin gluten)

Harina de arroz superfina

Harina de tapioca

Goma xantana

Sal de mesa

Agua

2 tazas

²⁄³ de taza

1¼ cucharaditas

¼ de

cucharadita

¾ de taza

240 g

80 g

5 g

–

175 ml

Los fideos de arroz son delicados. Por lo

tanto, se recomienda usar discos para

espagueti o fetuchini para cortarlos.

Aprox. 2 a 3 minutos para espagueti,

y 4 a 5 minutos para fetuchini.

Transferir los fideos cocidos a un

baño de agua helada; escurrirlos y

enjuagarlos antes de usarlos.

Espagueti,

fetuchini

PASTA

Pasta básica

Esta receta es fácil de hacer en cualquier momento, gracias a simples

ingredientes básicos.

Rinde 1 lb (455 g) de pasta

3 tazas (375 g) de harina común

½ cucharadita de sal

2 huevos grandes (100 g), ligeramente batidos

¼ taza (60 ml) de agua

1. Ensamblar la máquina con el mezclador de masa de pasta y el disco

para pasta deseado. Colocar la harina y la sal en el tazón de mezcla

y cierre/asegure la tapa.

2. Presione el botón AUTO/STOP para empezar a mezclar. Mientras la

máquina está encendida, verter los huevos batidos por la abertura

en la tapa. Agregar gradualmente el agua hasta que la masa se

parezca a una harina de maíz gruesa. Nota: No permitir que mezcla

se convierta en una bola de masa.

3. Al final del ciclo de mezcla, la máquina extrudirá automáticamente la

pasta. Usar el cortador para cortar la pasta a la longitud deseada.

4. Cocinar la pasta. El tiempo de cocción es de aprox. 2 minutos para

los espaguetis y 4 minutos para los rigatoni más gruesos (para

pasta “al dente”).

Información nutricional por porción (basada en 6 porciones):

Calorías 254 (21 % de grasa) • Carbohidratos 44 g • Proteínas 8 g • Grasa 6 g

Grasa saturada 1 g • Colesterol 36 mg • Sodio 189 mg • Calcio 14 mg

Fibra 4 g

Pasta de sémola

La pasta de sémola es más sustanciosa y se mantiene bien en todas

las formas y cortes.

Rinde 1 lb (455 g)

2 tazas (330 g) de sémola

²∕³ taza (80 g) de harina 00

½ cucharadita de sal

1 huevo grande (50 g), ligeramente batido

½ taza (120 ml) de agua

1. Ensamblar la máquina con el mezclador de masa de pasta y el disco

para pasta deseado. Colocar la sémola, la harina 00 y la sal en el

tazón de mezcla, y cierre/asegure la tapa.

2. Presione el botón AUTO/STOP para empezar a mezclar. Mientras la

máquina está encendida, verter el huevo batido por la abertura en la

tapa. Agregar gradualmente el agua hasta que la masa se parezca a

una harina de maíz gruesa. Nota: No permitir que mezcla se

convierta en una bola de masa.

3. Al final del ciclo de mezcla, la máquina extrudirá automáticamente la

pasta. Usar el cortador para cortar la pasta a la longitud deseada.

4. Cocinar la pasta. El tiempo de cocción es de aprox. 3 minutos para

los espaguetis y 6 minutos para los rigatoni más gruesos (para

pasta “al dente”).

Información nutricional por porción (basada en 6 porciones):

Calorías 254 (21 % de grasa) • Carbohidratos 44 g • Proteínas 8 g • Grasa 6 g

Grasa saturada 1 g • Colesterol 36 mg • Sodio 189 mg • Calcio 14 mg

Fibra 4 g

Pasta de trigo integral

La harina de trigo integral añade un toque sustancioso a la pasta.

Rinde 1 lb (455 g)

1½ cups (180 g) de harina de trigo integral

1½ tazas (185 g) de harina común

½ cucharadita de sal

1 huevo grande (50 g), ligeramente batido

2 cucharadas (30 ml) de aceite de oliva virgen extra

¼ taza (60 ml) de agua

1. Ensamblar la máquina con el mezclador de masa de pasta y el disco

para pasta deseado. Colocar las harinas en el tazón de mezcla, y

cierre/asegure la tapa.

2. Presione el botón AUTO/STOP para empezar a mezclar. Revolver

el huevo batido con el aceite. Mientras la máquina está encendida,

verter la mezcla por la abertura en la tapa. Agregar gradualmente

el agua hasta que la masa se parezca a una harina de maíz gruesa.

Nota: No permitir que mezcla se convierta en una bola de masa.

3. Al final del ciclo de mezcla, la máquina extrudirá automáticamente la

pasta. Usar el cortador para cortar la pasta a la longitud deseada.

4. Cocinar la pasta. El tiempo de cocción es de aprox. 3 minutos para

los espaguetis y 6 minutos para los rigatoni más gruesos (para pasta

“al dente”).

Información nutricional por porción (basada en 6 porciones):

Calorías 254 (21 % de grasa) • Carbohidratos 44 g • Proteínas 8 g • Grasa 6 g

Grasa saturada 1 g • Colesterol 36 mg • Sodio 189 mg • Calcio 14 mg

Fibra 4 g

Pasta de vegetales

Use remolacha, calabaza moscada o espinaca para crear rica

pasta colorida.

Rinde 1 lb (455 g) de pasta

2 tazas (330 g) de sémola

²∕³ taza (80 g) de harina 00

½ cucharadita de sal

½ taza (125 g) de puré de vegetal (recetas a continuación)

1 huevo grande (50 g), ligeramente batido

1. Ensamblar la máquina con el mezclador de masa de pasta y el disco

para pasta deseado. Colocar sémola, la harina 00, la sal y el puré de

vegetal en el tazón de mezcla, y cierre/asegure la tapa.

2. Presione el botón AUTO/STOP para empezar a mezclar. Mientras la

máquina está encendida, verter el huevo batido por la abertura en la

tapa. La consistencia adecuada es la de migajas gruesas. Nota: No

permitir que mezcla se convierta en una bola de masa.

3. Al final del ciclo de mezcla, la máquina extrudirá automáticamente la

pasta. Usar el cortador para cortar la pasta a la longitud deseada.

4. Cocinar la pasta. El tiempo de cocción es de aprox. 2 minutos para

los espaguetis y 4 minutos para los rigatoni más gruesos (para

pasta “al dente”).

Información nutricional por porción (basada en 6 porciones):

Calorías 254 (21 % de grasa) • Carbohidratos 44 g • Proteínas 8 g • Grasa 6 g

Grasa saturada 1 g • Colesterol 36 mg • Sodio 189 mg • Calcio 14 mg

Fibra 4 g

Fideos de arroz

Estos fideos sin gluten son perfectos para añadirse a un plato de sopa

caliente. Debido a la naturaleza delicada de la masa, los discos para

espaguetis y fetuchini son los únicos recomendados.

Rinde 1 lb (455 g) de masa

2 tazas (240 g) de harina de arroz superfina

²∕³ taza (80 g) de harina de tapioca (almidón de tapioca)

1¼ cucharaditas (5 g) de goma xantana

¼ cucharadita de sal

¾ taza (175 ml) de agua

1. Ensamblar la máquina con el mezclador de masa de pasta y el disco

para pasta deseado. Colocar las harinas, la sal y la goma xantana

en el tazón de mezcla, y cierre/asegure la tapa.

2. Presione el botón AUTO/STOP para empezar a mezclar. Mientras la

máquina está encendida, verter el agua por la abertura en la tapa y

seguir mezclando hasta obtener una mezcla parecida a migajas

gruesas. Nota: No permitir que mezcla se convierta en una bola de

masa.

3. Al final del ciclo de mezcla, la máquina extrudirá automáticamente el

fideo. Usar el cortador para cortar los fideos a la longitud deseada.

4. Cocinar los fideos. El tiempo de cocción es de aprox. 3 minutos

para fideos tipo espagueti y 6 minutos para fideos tipo fetuchini.

Una vez cocinados, pasar los fideos de arroz a un baño de agua

helada antes de usarlos (p. ej. en una sopa caliente o un salteado).

Información nutricional por porción (basada en 6 porciones):

Calorías 254 (21 % de grasa) • Carbohidratos 44 • Proteínas 8 g • Grasa 6 g

Grasa saturada 1 g • Colesterol 36 mg • Sodio 189 mg • Calcio 14 mg

Fibra 4 g

PURÉS DE VEGETAL

PARA PASTA COLORIDA

Las vegetales dan color a los fideos de forma natural y también añaden

nutrientes sin afectar al sabor.

Puré de remolacha para pasta roja

Rinde ½ taza (120 ml)

1 remolacha mediana a grande de aprox. 5½ oz (155 g),

lavada y las extremidades cortadas

1. Precalentar el horno a 350°F (175°C). Envolver la remolacha en

papel de aluminio y asarla en una bandeja por 55 a 60 minutos,

hasta que esté lo suficientemente tierna para ser perforada

fácilmente con la punta de un cuchillo afilado. Sacar del horno y

dejar enfriar, en el papel de aluminio.

2. Cuando la remolacha es suficientemente fría para manipularla, frotar

suavemente la piel bajo agua corriente fría. Picar la remolacha en

trozos, luego transferirla al bol de una procesadora de alimentos y

procesar hasta conseguir un puré suave.

Información nutricional por ½ taza (120 g) de puré:

Calorías 67 (4 % de grasa) • Carbohidratos 16 g • Proteínas 3 g • Grasa 0 g

Grasa saturada 0 g • Colesterol 0 mg • Sodio 122 mg • Calcio 16 mg • Fibra 4 g

Puré de calabaza moscada

para pasta anaranjada

Rinde 2½ tazas

1 calabaza moscada (“butternut squash”) de aprox. 2 lb

(910 g), partida por la mitad a lo largo y sin semillas

1 cucharada (15 ml) de aceite de oliva

Specyfikacje produktu

Marka:	Cuisinart
Kategoria:	Niesklasyfikowane
Model:	PM-1

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