Cuisinart PE-50 Manual De Instrucciones página 3

Herbed Pasta
The delicate flavor of this pasta
goes great with simple sauces
like our Garlic and Oil Sauce
or our Sautéed Mushroom and
Butter Sauce, both on page 11.
Sprinkle with more fresh basil or
parsley before serving.
Makes about 1 pound;
4 to 5 servings
Herb Purée:
Makes about /
1
3
¾ cup tightly packed basil
/ cup fresh parsley
1
3
2 teaspoons fresh
oregano leaves
2 teaspoons extra virgin
olive oil
¾ teaspoon ice water
Pasta:
4 eggs
1 recipe Herb Purée
(see above)
2½ cups "00" flour, plus
more as needed for
kneading
/ cup semolina flour
2
3
1. Put all herbs, olive oil and ice
water into a food processor
or blender and process on
High until mostly smooth and
homogenous, about 2 to 3
minutes. Reserve.
2. Put eggs and the reserved
Herb Purée into the bowl of
the Cuisinart
Attach the dough hook and
mix on Speed 6 until eggs are
beaten and mixture is com-
bined, about 2 minutes. Stop
Stand Mixer and add in both
cup
Stand Mixer.
®
flours. Reduce speed to 5 to
combine, about 1 minute.
3. Continue mixing on Speed
5 until dough mostly comes
together, an additional 4 to 6
minutes. At about 5 minutes
of mixing, check the texture.
If it is too dry, add water one
tablespoon at a time; alterna-
tively, if it is too wet, add the
"00" flour one tablespoon at
a time to desired consistency.
Keep in mind, this dough will
not resemble a smooth ball; it
will only just come together in
large chunks with some pos-
sible smaller bits to knead in
by hand. Should any flour or
loose dry bits be left behind
at the bottom of the bowl,
leave them there and do not
incorporate into final dough.
4. Transfer dough to a lightly
floured (using "00" flour)
surface and knead all dough
together into a ball by hand
until smooth and it springs
back to the touch, about 2
minutes.
5. Wrap in plastic wrap and let
rest at least 20 minutes be-
fore using. Pasta dough can
be made and stored in the
refrigerator for up to 3 days.
Nutritional analysis per serving
(based on 3 servings):
Calories 352 (10% from fat)
carb. 62g • pro. 14g • fat 6g
sat. fat 1g • chol. 172mg
sod. 55mg • calc. 51mg • fiber 2g
10