Cuisinart PRS-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 10
and 11). Sprinkle with extra thinly
sliced basil or chopped parsley
before serving.
Makes about 1 pound of dough,
enough for 8 servings.
Herb Purée:
Makes about ½ cup purée
¾ cups tightly packed
basil
¾ cup fresh parsley
(leaves only)
2 teaspoons fresh
oregano or marjoram
leaves
2 teaspoons extra virgin
olive oil
¾ teaspoons ice water
Pasta:
4 eggs
½ cup herb purée
2½ cups "00" flour
⁄ 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 herb purée into
the bowl of the Cuisinart
Stand Mixer. Attach the dough
hook and mix on Speed 6 until
eggs are beaten and mixture
is combined, about 2 minutes.
Stop stand mixer and add in
both flours. Continue mixing
on Speed 6 to combine, about
1 minute.
3. Reduce speed to 4 and mix
until dough mostly comes to-
gether, 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 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 incor-
porate into final dough.
4. 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.
5. Wrap in plastic wrap and let
rest at least 20 minutes before
using. Pasta dough can be
made and stored in the refrig-
erator for up to 3 days.
6. To roll, follow instructions on
page.
Nutritional analysis per serving
(3 ounces): Calories 234 (20% from fat)
®
• sat. fat 38g • chol. 93mg • sod. 39mg
9
• carb. 38g • pro. 9g • fat 5g
• calc. 35mg • fiber 1g