Whole-Wheat Pasta; Vegetable Pasta - Cuisinart Pastafecto! PM-1 Serie Manual De Instrucciones Y Libro De Recetas

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
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
17
colored pastas.