Recipe Booklet

35
WHOLE WHEAT PASTA DOUGH
Pasta Dough Program
Makes 2 pounds, about 20 servings
¼ cup olive oil
3 tablespoons water
5 large eggs
1½ teaspoons salt
2 cups whole-wheat flour
2 cups unbleached, all-purpose flour
Place ingredients, in order listed, in the bread pan fitted with the kneading paddle.
Secure the bread pan in the Cuisinart
®
Automatic Bread Maker. Press menu button to
select the Pasta Dough program. Press Start/Stop to mix and knead. While the dough
is mixing, scrape the sides of the bread pan with a rubber spatula after 5 minutes, to
fully incorporate ingredients. When cycle is complete, remove dough from bread pan
and place on a lightly floured surface. Let dough rest for about ½ hour.
Once rested, knead dough a few times by hand. If dough is too wet, knead in 1 table-
spoon of flour at time until desired consistency is achieved. Hand-roll pasta or run
through a pasta roller machine.
Nutritional information per serving:
Calories 105 (25% from fat) • carb. 18g • pro. 3g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 178mg • cal. 4mg • fiber 2g
SPINACH PASTA DOUGH
Pasta Dough Program
Makes about 2¼ pounds, about 24 servings
8 ounces fresh spinach
2 tablespoons olive oil
¼ cup water
4 large eggs
1½ teaspoons salt
2 cups unbleached, all-purpose flour
2 cups semolina flour
Steam spinach until it is just wilted. Plunge it into ice water to stop cooking and main-
tain its bright green color. Squeeze all liquid out of spinach. Purée it with oil and water
in a Cuisinart
®
food processor fitted with the metal chopping blade.
Place puréed spinach plus remaining ingredients, in order listed, in the bread pan fitted
with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Bread
Maker. Press menu button to select the Pasta Dough program. Press Start/Stop to mix
and knead. While the dough is mixing, scrape the sides of the bread pan with a rub-
ber spatula after 5 minutes, to fully incorporate ingredients. When cycle is complete,
remove dough from bread pan and place on a lightly floured surface. Let dough rest
for about ½ hour.
Once rested, knead dough a few times by hand. If dough is too wet, knead in 1 table-
spoon of flour at time until desired consistency is achieved. Hand-roll pasta or run
through a pasta roller machine.
Nutritional information per serving:
Calories 95 (21% from fat) • carb. 15g • pro. 4g • fat 2g • sat. fat 0g
• chol. 35mg • sod. 167mg • calc. 14mg • fiber 1g