Attaching Roller Or Cutter To Stand Mixer; Rolling Pasta Sheets - Cuisinart PRS-50 Manual Del Usuario

Attaching
Roller or Cutter to
Stand Mixer
1. Make sure the stand mixer is
unplugged.
2. Gently pull port
cover off front
of mixer head to
remove.
3. Turn attachment knob
counterclockwise until outlet
opening is unobstructed.
4. Insert the pasta roller or one
of the cutters into
the opening with
the small round
post slightly below
the notch on right
side of opening.
5. Turn attachment back and
forth slightly until the knob
slips into the notch and at-
tachment locks into place.
6. Turn the knob
clockwise to firmly
secure to mixer.
OPERATION

Rolling Pasta Sheets:

1. Prepare pasta dough as
directed by recipe.
2. After dough has rested and
is ready to roll, set roller to
Setting 8.
3. Cut the dough into four
pieces, about 4 to 5 ounces
each. Cover dough with
plastic wrap or a damp
paper towel so it doesn't dry
out.
4. Flatten one piece of dough
into a disk about ¼ inch
thick. Set the stand mixer
to Speed 3 or 4. Pass the
disc through the roller about
3 times to begin kneading.
Fold the disk in half, left to
right, and pass it through the
roller again, fold side first.
Then, fold the sheet in half
again, left to right, and rotate
it 90 degrees; pass it through
the roller again. Repeat these
two steps 10 to 15 times
until pasta starts to feel silky
and smooth. TIP: If the pasta
starts to stick to the roller,
lightly dust the rolled pasta
sheet with "00" flour. Do not
dust roller.
5. Once the pasta sheet is silky
smooth and pliable, use the
knob to set the pasta roller
to Setting 7 and pass the
pasta sheet through twice.
Do not fold. Repeat this step
on Settings 6 and 5. If the
pasta sheet becomes long
and tricky to work with, cut
the sheet in thirds with a
sharp knife.
6. Continue rolling each sheet
on the remaining settings to
achieve desired thickness.
Recommended settings are
3 for fettuccine, 2 for spa-
ghetti, hand-cut pappardelle
or lasagna, 1 for filled pastas
like ravioli and tortellini.
7. As pasta sheets are rolled
out, store on a baking sheet,
generously dusting the sheet
and each layer with semolina
flour. Repeat with remaining
4- to 5- ounce pieces.
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