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18
Pasta Dough
The combination of “00” and semolina flours give
this dough the perfect bite when cooked, compared
to traditional pasta dough made with just “00” flour.
Makes about 1½ pounds of dough, enough for
8 servings
5 large eggs
2½ cups “00” flour
²⁄
³
cup semolina flour
Put all of the ingredients, in the order listed, into
the Cuisinart
®
mixing bowl. Attach the dough
hook and mix on Speed 5 to combine, about 1
minute. Continue mixing until dough mostly
comes together, about 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;
alternatively, if it is too wet, add the “00” flour
one tablespoon at a time to desired consistency.
Keep in mind, this dough won’t resemble a
smooth ball, it will only just come together in
large chunks with some possible 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.
Transfer dough to a lightly floured surface and
knead all dough together into a ball by hand until
smooth and it springs back to the touch, about
2 minutes. Wrap in plastic wrap and let rest at
room temperature before using, at least 20
minutes. Pasta dough can be made and stored in
the refrigerator for up to 3 days. For best results,
use the Cuisinart
®
Pasta Roller and Cutter to
make the perfect lasagna sheets, pappardelle,
linguine or spaghetti.
Nutritional analysis per serving (3 ounces):
Calories 218 (15% from fat) • carb. 35g • pro. 10g • fat 4g
sat. fat 1g • chol. 11mg • sod. 41mg • calc. 13mg • fiber 3g
YEAST DOUGHS, BREADS,
AND ROLLS
Pretzels with Rosemary
and Flake Sea Salt
Homemade soft pretzels are easier than you would
think. The characteristic chewy-malty flavor comes
from a boil and baking soda wash prior to baking.
Makes 12 soft pretzels
1 cup warm water (105°F to 110°F)
1 tablespoon packed light brown sugar
2¼ teaspoons active dry yeast
3 cups bread or unbleached, all-purpose
flour
2 teaspoons fine sea salt
Baking soda wash (1 cup warm water
and 1 teaspoon baking soda whisked
together to dissolve baking soda)
Egg wash (1 large egg and 1 tablespoon
water whisked together)
2 tablespoons chopped fresh rosemary
Flake sea salt, for sprinkling
Put the water, sugar, and yeast in the Cuisinart
®
mixing bowl; stir to dissolve. Let stand 5 to 10
minutes, or until mixture is foamy.
While the yeast is proofing, combine the flour and
salt in a separate mixing bowl.
Once the yeast is foamy, add the flour mixture to
the mixing bowl and fit with the dough hook.
Select the DOUGH setting and the WHITE BREAD
program. At the end of the program, dough
should be smooth and spring back to the touch.
If sticky, add 1 tablespoon of flour at a time until
smooth. Alternatively, if the dough seems too dry,
add 1 tablespoon of water at a time.
When the kneading process of the program is
complete, press the dial to pause the program.
Remove the dough hook and cover bowl with a
damp towel or plastic wrap and let rise for the
allotted 60 minutes (the dough should double in
volume in a room temperature setting, about
70°F. If it has not doubled in this time, allow to
rise for some additional time).
Gently punch dough down and then roll into a
16-inch rope. Divide dough into 12 equal pieces.
Roll each piece into a thin rope. Twist dough into
a pretzel shape by taking the two ends and
crossing them over one another, making sure that
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