Cuisinart Pastafecto Guía De Referencia Rápida página 2

PUTTING TOGETHER YOUR PASTA/BREAD
DOUGH MAKER (CONTINUED)
5. Select the pasta disc (7a–f) you
will use.
7. Use the locknut (5) to secure and
lock the pasta disc holder (4) into
place.
10. Place all the dry ingredients into
the mixing bowl. Place the lid on
the bowl and lock into place.
6. Assemble the pasta disc holder (4)
with the selected pasta disc (7a-f),
and position onto the auger. Pasta
disc should be facing down.
8. For extruding pasta, push the cutting
tool (3) onto the disc holder (4) 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.
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.
PUTTING TOGETHER YOUR PASTA/BREAD
DOUGH MAKER (CONTINUED)
12. Once the unit is running, pour
your liquid ingredients through the
ingredient hole in the top of the unit.
NOTE:
For making pasta, do not put less
than 2 cups/250 g, or more than 3
cups/375 g of flour in the mixing bowl;
for making bread dough, do not put
less than 2 cups/250 g, or more than
3¼ cups/400 g 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.
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
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.
A