Loading ...
Loading ...
Loading ...
16
Nutritional information per serving based on 10 servings:
Calories 273 (40% from fat) • carb. 16g • pro. 25g
fat 12g • sat. fat 7g • chol. 103mg • sod. 450mg
calc. 55mg • fiber 2g
Pasta Dough
The combination of “00” and semolina flours gives
this dough the perfect bite when cooked, compared
to traditional pasta dough made with just “00” flour.
Makes about 12 ounces of dough
2 large eggs
2 tablespoons, plus 1 teaspoon water
1¼ cups “00” flour
2
/
3
cup semolina flour
1.
Put all ingredients, in the order listed, into
the Cuisinart
®
mixing bowl. Attach the dough
hook and mix on Speed 5 to combine, about
1 minute.
2.
Mix until dough mostly comes together and
then continue mixing to knead, about 5
minutes, and check the texture. If too dry,
add water one teaspoon at a time to desired
consistency; alternatively, if the dough is too
wet, add “00” flour one teaspoon at a time.
3.
Transfer dough to a lightly floured surface
and, by hand, knead all dough together into
a ball until it’s smooth and springs back to
the touch, about 2 minutes.
4
Wrap in plastic wrap and let rest at room
temperature, at least 20 minutes, before
using. Pasta dough can be made and stored
in the refrigerator for up to 2 days.
5.
For best results, use the Cuisinart
®
Pasta
Roller and Cutter to make the perfect
lasagna sheets, pappardelle, linguine or
spaghetti.
Nutritional information per serving (2 ounces):
Calories 189 (10% from fat) • carb. 36g • pro. 7g
fat 2g • sat. fat 1g • chol. 62mg • sod. 25mg
calc. 14mg • fiber 1g
Pizza Dough
This dough can be used for more than just the
obvious, although who doesn’t love homemade
pizza? Visit our website, www.Cuisinart.com, for a
variety of pizza, calzone and stuffed bread recipes.
Makes 1½ pounds of dough, two 12-inch crusts
1 cup warm water (105°F to 110°F)
1½ teaspoons granulated sugar
2¼ teaspoons (1 standard packet) active dry
yeast
3 cups unbleached, all-purpose flour,
plus additional for dusting and rolling
1½ teaspoons kosher salt
1 tablespoon extra virgin olive oil,
plus more for coating the dough
1.
Stir together the warm water, sugar and
yeast in the Cuisinart
®
mixing bowl. Attach
the dough hook and let stand until the
mixture is foamy and bubbly, about 5 to 10
minutes.
2.
While the yeast is proofing, combine the
bread flour and salt in a separate mixing
bowl.
3.
Once the yeast is foamy, add the flour
mixture and olive oil to the bowl and turn the
mixer on to Speed 2 until dough comes
together as a ball and cleans the side of the
bowl.
4.
Once dough ball forms, continue to knead
on Speed 2 for about 4 minutes. 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.
5.
Cover bowl with plastic wrap and let rise in a
warm, draft-free place until doubled in
volume, about 1 hour.
6.
Place dough on a lightly floured surface and
form into desired crust size(s) or as directed
by recipe.
Nutritional analysis per serving
(2 ounces, based on 12 servings for two, 12-inch crusts):
Calories 114 (9% from fat) • carb. 23g • pro. 3g
fat 1g • sat. fat 0g • chol. 0mg • sod. 286mg
calc. 1mg • fiber 1g
Loading ...
Loading ...
Loading ...