Cuisinart DLC-854 User manual

CONTENTS

Introduction

1

TheParts

3

How

to Assemble

the

Parts 6

How

to

Make

Pasta

11

How

to

Disassemble

the

Parts 14

Pointers for

Perfect Pasta 16

Recipes

18

Warranty 32

IMPORTANT

SAFEGUARDS

When

using

electrical appliances,

always follow

these

basic safety

precautions:

1.

Read all

instructions.

2.

To

protect

against electrical

shock, do

not

place base

in

water

or

other

liquid.

3. Unplug appliance from

outlet

when

not

in

use, before

putting

on

or

taking

off parts,

and

before

cleaning. To unplug, grasp plug

and

pull

from electrical

outlet.

Never

pull

the

cord.

4.

Do

not

operate

any

appliance

with

a damaged cord or plug, or after

appliance

has

been dropped or

damaged

in

any

way.

Return

appliance

to

the

nearest

authorized

service facility for

examination, repair

or

adjustment.

5.

Do

not

let

cord hang over edge of

table or counter, or

touch

hot

surfaces.

6.

Make

sure

motor

has

stopped

completely before disassembling.

7.

Do

not

use

outdoors.

8.

Avoid

contact

with

moving

parts.

Never

push

food

into

the

hopper

by

hand. Always use

the

pusher/cutter.

9. Keep hands,

hair

and

clothing

as

well as spatulas and

other

utensils

away from food hopper during

operation

to

prevent

injury

and/

or

damage

to

the

Pasta

Maker

.

10.

Be

sure

that

the

Pasta

Maker

is

assembled as described

and

that

the

hopper is securely locked

in

place before trying

to

operate

the

appliance.

11.

The

use

of

attachments

not

recommended

or sold by

Cuisinarts, Inc.

may

cause fire,

electric

shock

or

other

injury.

12.

This

Pasta

Maker

is UL

listed

for

household

use

only.

Use

it

only

for

food preparation as described

in

this

booklet.

13. Close supervision is necessary

when

any

appliance is

used

by

children or

near

them.

14.

Maximum

current

rating of

5.4 amperes is based

on

the

attachment

that

draws

the

greatest current.

Other

recommended

attachments

may

draw significantly less current.

SAVE

THESE

INSTRUCTIONS

1

I

INTRODUCTION

Owners

of DLC-8 Series food

processor

can

now

enjoy

th

e

delights

of fresh,

hom

e

made

pa ta

with

extraordinary

ease

f

preparation.

Mixing,

rolling

and

cutting-pasta

by

hand

is

uch

a difficult

and

time-

con

umin

goperation

that

all

but

the

mo

t

dedicated

of

pasta

lover

s

make

do

with

the

packaged

variety-a

faint

'ub

titute

for the real thing.

Th

ere are

ma

c

hine

to

implify

the

ta k of

makin

g

pasta

in

the

hom

e.

An

ingeniou

devic

e

that

passes pa ta

through

an

ever

-

narrowing

set

of

ro1lers

ha

been

around

for a long

tim

e.

But

th

e £aste t-worki

ng

and

most

versa

tHe

appliance-

a fairly

recent

arrival on

the

market

-

is

a

machin

e

thatextrudes

trand

ofpata.The

operator

f

ee

ds a

mixture

of flour, L

iquid

and

seasonings

into

th

e

machine

,

which

forces the

mixtur

e

und

er

great

pressure

through

a

disc

-

or

die

plate

-

that

i perforated to

produce

a

particular pa

sta

shap

e.

Many

such

die

plates

arc

available

,

to

produc

e pasta

in

all

its

variety of sizes

and

shape

.

Cuisinart

, taking

advantage

of the

powerful

and

efficient

motor

in it

DLC-8 eries

of

food processor , ha

developed

a pasta

extruding

attachment

for us with those proces

or

.T mak

pasta

with

it, you fir t

pr

e

pare

a mixture

of flour, liquid

and

easonings

in

the

work

bow

l of

the

food proces or. Wh n

the mixture i

properly

combined

and

processed, it looks

crumb

ly, with

granules

a bit larg

er

lhan

com

meat.

When

the

pasta mix i rea

dy

, you

remove

the

work b wl as

se

mbly from

the

process

or

ba e, replacing it with the

Pasta Maker.

tr

an

f r the

pasta mix to

the

hopper

of

the

Pasta

Maker

and

tum

on

the

proces

or

motor.

ln

seconds, finished

pa

s

ta

starts to

extrud

through

lh

pa

ta

di

ca

t the

side

of

the

Pasta Maker.

The

Cuis!narl DLC-854 Pasta Maker

fit

on th base of

any

DLC-8 Series food

ptoces

or.

It includes six

int

rchang

able

discs,

or

die . Th availabl pasta

hape

range fr

om

the

thread-lik

strands

known

as

spaghettini

to

wid

,

flat

lasagna

noodle

s.

1.

-----A

-G

2·

THE

PARTS

The

Paf:'ta

Maker

includes

thes

·e parts:

A - the

hou

ing

8 - t

he

sli

de

box

C

-the

spiral

extrud

i

ng

rod

D - 6

interchangeable

pasta

di

scs

'E

-

the

screw

cap

F - the

wrench

G -

the

hopper

H -

the

pusher/cutter

These

parts

fit togeth r, forming a

compact

unit

that

slid s

over

the

motor

haft of

any

Cuisinart DLC-8 S ries f

od

processor.

The

hopper

is the final piece

to b

assemb

l

ed

.

When

it

slides into

place, it

depre

s ·

an

activator r d

that

prepares

the

food

processor

motor

or

operation

.

You

p ·rat· th

Pa

taMak

r

from the

two

l

evers

on

the

ba e of the

food

processor

.

Before

using

the

Pasta

Mak r for the

first time, r

ad

the

fo

ll

owing

pag

,

exam

Lnin

g ach

part

as

you

r ad its

description

.

Then

put

the Pasta

Maker

together

,

m

unt

it

on

lhe

fo

d

pro

e

sor

and

take

it

apart

again,

fo

ll

o~ving

the

instruction

in

the

booklet. You'll

fe

I

more

confident

about

oper,

ting th

Past-a

Maker

forth

first time if

you've

alr

eady

practiced

it

s a

emb

ly.

K

\

o-N

-L

J

The

housing

has

a

square

compartment

on

its

left

side,

to

receive

the

slide

box.

Note

the

guide

rails

fT),

one

on

each

side.

They

fit

into

grooves

along

the

sides

of

the

slide

box.

On

top

of

the

housing

are:

K-

a storage shelf for discs

L-

a circular opening for

the

hopper funnel

M-

a curved track for

the

hopper

safety lock

N-

a shaft-mounting indicator

in

the

center

The

tide

box

ba

a

rectangular

opening

on

the

top,

where

the

pa

ta

mix

feeds

through

from

the

hopp

er

funneL

Note

th

tabs

on

each

ide

(P),

where

the

hopper

funnel

locks

.

At

one

end

of

the

box is a large

circular

opening

with

a

threaded

cuff.

The

spira

l

extruding

rod

fit

into

thi

opening

and

a

pasta

disc

fits

over

it.

Two

tabs

(Q)

,

on

th

e

top

and

bottom

of

the

opening,

guide

yo

u

in

placing

the

pa

ta disc.

3

B

I

One

end of

the

spiral extruding rod

terminates

in

a six-sided (hexagonal)

piece of metaJ

[A);

the

other

tenn.inates

in

a circular

metal

tip (B).

The

hexagonal end fits

through

the sl.ide

box to seat itself in

the

housing.

The

circular

metal

tip fits

into

the

ceo ter

hole

of

a pasta disc.

4 .

c

D

There arc six pasta discs, to

make

pa

ta

of various shapes.

The

three discs

shown above

make

these round

varieties of pasta:

C-

spaghe.

ttin

i

D - spaghetti

E-macaroni

F

G

H

The

three discs

shown

in

this

photograph

make

these flat varieties of

pasta:

F-linguine

G-

fettuccine

H-

la

agna

K

Each pasta disc is made

up

of

two

concentric circles,

one

larger than

the

other. Place a disc on

the

counter,

small circle down.

Note

the

central

hole

(11

1

it

fits over

the

circular tip of

the

spiral extruding rod.

Note

the

slots

(K)

on top and bottOm of

the

rim; they

fit over

the

tabs on

the

slide box

opening. (The macaroni dJsc

has

two

parts. Place the large

one

on

the

counter,

small

circle down. Hold

the

small

one

with

its

prongs down and

drop

it

into

the

large one,

matching

its

tabs

to

the

slots in the large part.)

M

1\

The

inside of

the

screw cap

is

threaded,

to fit the cuff on

the

slide box.

Tabs

(L)

in

the

wrench fit channels

{M)

on the screw cap.

The

hopper bin holds

the

pasta mix,

which feeds

into

the

extruder through

a round funnel

at

one

corner. Slide

locks

(N)

at

the

end of

the

funnel

.At

over tabs

in

the

slide box opening.

Ce

ntered

on

the

r

ear

underside of

the

hopper

is a locking bar

that

slides

into

the

curved track

on

top of

the

housing.

The

pu

sher/cutter

has a flat blade

on

one

end and a rectangular rod

on

the

other. It has

three

uses.

Th

e flat blade

guides

the

pasta

mix

tOward

the

hopper

f

unn

el and

cuts

off

the

pasta

as

it

is

extruded through

the

disc.

The

rod

pushes

the

pasta

mix

down

into

the

hopper funnel.

5

HOW

TO

ASSEMBLE

THE

PARTS

Place

the

hou ing

nits

ide,

with

the

square

eo

mp

arn

n cnt up.

Pick

up th

s

Hd

e box as

hown

in

the

photograph.

Slid

it

along the guide rails in to t

he

compartment

on

the

hou

i11

g,

MAKING

URE

TO

PUSH

IT

ALL

THE

WAY

lN.

NOTE:

A

ll

the parts of your n

ew

Pasta Maker

are perf

c

tl

y clean,

and

these assembly

instructions are based on the use of

cl

ean

par

ts. Each tim you

asse

mbl th

Pa

s

ta

Maker, in pect each

part

to make

su

re

it

is free of a

ll

pa

ta

r

esidu

.

Bit

s of

pasta s

ti

cking to a

part

f the Pa ta

Maker may

prevent

a close fit with a

matching p

art

and

thu

s inter

fe

re with

proper

operation.

6

lts

outside

corne

rs

hou

ld

b flu h

with

the

quar

rim

on the h

ou

ing.

,,

-

---

.

............

.._..

/

Pick up

the

piral

ext

rudin

g rod,

hold

ing

it

at

th

e c

ircul

ar

t

ip

end

.

ln

ert

it

in

the

lide box,

fitting

the

hexagonal

end

through

the

opening

at

the

back

of

th

e box. MAKE URE lT I

FIRMLY

EATEO.

When

it

i :

• you can

1

t rotate

it

1

and

•

only

the

circular

metal

tip

sticks

up above

th

e slide box pening.

B

I

el

ect

the

desired

pa

ta

di

c.

(AlJ

openings

must

be free of

any

pasta

residuc

1

especially

the

center

ho

i

.)

Fit

it

over

the

lide box opening) matching

slots

(

A)

to tabs (

BJ.

MAKE SURE

IT

1

S FIRMLY SEATED.

You should

not

be able to rotate

it.

7

Twist the screw cap all the way

down

onto the threaded cuff.

IJ

the cap jams

during the

fi

rst co

mpl

ete turn, remove

it

and

start again.

Wh

en

it's

on

right, you

won't

see

any

threads beneath it and the pasta

disc

will

be

flush

wah

the

screw cap.

(Exception:

the

macaroni disc

sticks

out

a

little

.)

~

-

A

Now you're rea

dy

to place the housing

on

the base of the DLC-8 Series food

processor. Ju

st

like the work bowl,

it

fits

over the protruding motor shaft on the

proce

sso

r base.

The shaft-mounting indicator

(A) on t

op

of the housing helps you to place

it

on

the processor

base

.

It

must be lined

up

with the motor shaft.

Note

the

orientation

of

the

shaft-

mounting

indicator

and

rotate

the

motor

shaft

on

the

DLC-8

base

so it

matches

the

indicator

.

Pick

up

the

extruder

housing,

holding

it

as

shown.Place

your

left

hand

with

the

fingers

over

the

screw

cap

and

the

thumb

on

the

front

panel.

Place

your

right

hand

with

the

fingers

on

the

back

panel

and

the

thumb

in

the

h

pp

r

locking track.

DO

'T PUT YOUR

FINGERS

UNDER

THE

HOUSI

G;

THEY MAY GET

PINCHED

AS

THE

HOUSING

LOCKS

INTO

PLACE.

Gently

lower

the

housing

over

the

motor

shaft.

When

the

housing

is

about

an

inch

from

the

top

of

the

base,

turn

it

so

its

front

panel

is

at

the

angle

shown

.

Now

lower

the

housing

until

it is flush

with

the

base

.

Rotate

the

housing

counterclockwise

until it lines

up

with

the

base.

Make

sure

it

is

firmly

seated.

9

Insert

the

hopp

er. Hold

it

at

the

angle

shown

and low

er

Jt

,

fittin

g

th

e

funnel

into

the

opening

on

the

ho

using

so

tts

slide

lock

s {A)

fit

over

the

matchin

g

tabs

in

the

slide

box

op

ening.

10

Gently

ro

tate

it

counte

rcl

oc

kwi

se.

Th

e

funnel

should

Jo

ck

secure

ly IIlLO place

and

the

l

oc

king

bar

sho

uld

slide

all

the

way

int

o

th

e

tra

ck.

There

s

hou

ld be

no

space

between

th

e

hopp

er

and

the

hous

ing

. As

the

l

oc

kin

g

bar

slid

es

into

place,

it

depr

esses

the

rod

that

activates

th

e m

oto

r.

The

machine

is

now

r

ea

dy

to

extrud

e

pas

ta.

A

ll

you

have

to

do

is transfer

th

e

pa

sta

mix,

previou

sly

pr

epa

red in

th

e

work

bow

l

of

t

he

food processor,

into

the

hopper

of

the

Pasta Maker.

R

ec

ip

es

for

pasta

begin

on page 18.

Before

preparin

g

aoy

of

th

e recipes,

be

sure

to

read

the

important

informarion

ab

o

ut

ingredie

nts

on pages 16

and

17

.

HOW

TO

MAKE PASTA

\

Transfer

the

pasta

mix

frem

the

work

bowl of

the

food processor in

co

tbe

hopper of

the

P.asta

Maker.

The

mix

should be crumbly, and

it

shou

l.d

pass

the "pinch test" (page 1

6).

Place a clean towel on

the

counter

under

the

pasta disc,

to

hold the pasta

as

it

extrudes from

the

machine.

Pick

up

the pusher I c

utt

er by

th

e

rod

and

push

the

granules

of

pasta ntix

into

the funnel opening.

This

is one of

the

most critical operations.

The

object is

to feed the pasta

mix

evenly

into

the

extruder

mechanism.

Filling

the

funnel w.ith too much pasta

mix

may

cause a jam.

To monitOr the flow of

th

e pasta mix,

l

ook

down

int

o the funnel opening.

You

should always be able

tO

see

the

extruding rod rotating. Feed

the

mix

into

the

opening slowly

and

evenly, so

the

extrud

in

g rod doesn't become

covered

with

mix,

but there is always

enough

mix

for

the

rod to force through

the

pasta disc.

To help regulate

th

e flow of pasta urix,

tum

thepusher/cutteroverand

h

old

it

by

the

cutting

blade. Insert

the

rod

into

the flUmel.

Use

a gentle tapping

motion to

tamp

the pasta mix down

onto the spiral extruding rod.

Don't

push too hard.

You

should

be

able

to

insert

the

rod far enough

into

the

f\

mn

el so

the

shoulders of

the

cutting

blade

rest

on

the

upper

rim

oJ

the

hopper.

If

it

won't

go

in

this

far,

there

is

probably too

mucb

pasta

mix

in

the

f

unn

el. Feed

the

pasta

mix

a

bit

more

slowly.

11

--

Pres

the

ON

lever

at

the

base of

the

food processor. Pasta

strands

will begin.

to

cxuude

through

the

pasta di c.

At

first,

the

trand may

xtrude

fa

·ter

from

me

opening

than

from

th

er .

As

the

machine

warms

up, the

extru

ion proce s will become

smoother

and

the

pa. ta strand will

emerge evenly

from all opening .

If

the

first

strands

do

not

please you, throw

them

back

into

the

hopper

and

let

the

material

be

extruded a second

time

.

12

Let

the

pa

ta

strand

extrude

until

they

reach

the

desired length.

This

photograph hows 12-inch

strand

extruded

through

the

·paghetti di c.

All

the

while rhc pasta is extruding,

you hould

contin

ue

guid

ing granules

of the pa ta

mix

int

the

hopper funnel

and gently pu

bing

them

down

onto

the

piral

extruding

rod. Try to keep

the

flow of granule as even as possible.

I

':.1

-

When

the

pa

ta

rea

ches

the

desired

length,

cut

it

off

flu h

with

the urface

of

the

pasta disc.

Thrn

the

cutting

blade th flat (non-bevelle

dl

ed e i ·

against

the

pa

ta di c.

Let

the

pasta

accumulate

on a clean

towel

placed on

the

coumer

under

the

disc.

To

prevent

the

pasta

strands

from

ticking

together

,

du

t

them

lightly

with

cornmeal or

emolina

and to s

them

from

time

ro

time

u ing your

hand

with

the

finger · spread

out.

Cook

the

pasta immediately, or

store

it

in

a plastic bag

in

the

refrigerator

where

it

will

keep for a few days. (The

larger shapes

like

lasagna and

macaroni

hold

their

shape

better

if

allowed

to

dry

at

room

temperature

from

1

h

hour

to

one

hour

before being cooked.)

The

pasta can also be frozen.

To

cook the pasta, use four quarts of

water

for every

pound

of

dry

pasta.

Bring

the

water

to a rolling boil

and

add

one

teaspoon

of salt

and

one

teaspoon

of oil

per

quart

of water. The oil

prevents

the

pasta

strands

from sticking

together as

they

cook.

Add

the

pasta

to

the

boiling water, a

little

at

a time, so

the

water

doesn't

stop boiling.

Cook

until

it

just

resists

the

bite;

it

should

not

be soft,

but

retain

a

little

firmness.

The

cooking

time

is variable, depending

on

the

size

and shape of

the

pasta

and

how

fresh

it

is. For

the

smaller

shapes

like

spaghettini and linguLni,

tart

testing

strand

immediately

aft

er

putting

them

in

the

bo

iJLng

water

. Fo

rlarger

shapes

lik

e

spaghetti

and macaroni,

start

testing

strands after

two

minutes.

Pasta

made

with

bleached flour cooks

faster

than

that

made

with

unbleached

flour or

semolina

flour. Start

testing

it

immediately

after dropping

it

into

the

water.

When

pasta

made

with

bleached

flour is overcooked,

it

tends to fall

apart.

Have a colander ready

in

the

sink

. As

soon

as

the

pasta

is done,

pour

it

into

the

colander and proceed

with

the

recipe.

When

cooking frozen pasta, do

not

defrost it. Just drop

the

frozen strands

into

boiling

water

to

which

you have

added

salt

and oil as described above.

Frozen pasta

will

take

longer to cook

than

freshly

made

pasta.

You

can

make

more

than

one

batch

of

pasta

at

a time. Because

the

pasta

mix

dries

out

quickly, however,

it

is

best

to

extrude each

batch

of

mix

right after

you

prepare it. In any event,

you

should

never

put

more

than

one

batch

of

pasta

mix

in

the

hopper

at

one

time

.

You can

make

more

than

one

variety of

pasta

from

a single

batch

of

pasta

mix

.

For example,

you

might

want

to

make

spaghetti

with

half a recipe of

pasta

mix

and lasagna

with

the

other

half. To

do

so, divide the

mix

before placing

it

in

th

e hopper. Put in

the

hopper only

the

amount

of

mix

you wish

to

e

xtrude

with

one

pasta

disc. After extruding it,

disassemble

the

parts as

shown

on

the

much

pasta

dough from

them

as possible.

Reas

semble

the

parts,

inserting

the

disc for the

and au

the

hopper

with

the

remaining

mix.

13

HOW

TO

DISASSEMBLE

THE

PARTS

You

will f

ind

it

eas

ie

st

to disas emble

the

Pa ta

Maker

imm

diately after

using

i

t.

A

the

p sta m

ix

warms

from

the

heat

of

th m t r, it te

nd

t s al th

part

of

the

attachment

tog ther. The

seals

ar

m

ost

eas.ily broken while the

pa ta mix i

till moi t.

Mi

x that

dries

n

the

parts

ac

ts

as

an

ad

hesive,

making

the

part

difficult to

separate

.

R

emov

the

screw

ap

by

fi

ttin

g

the

wren

ch

over

the cap

and

rota

tin

i.t

counterclockwi

c t Joo

en

the

cap.

Un

screw

the

cap

and

Jemove

it

.

. 14

R

emove

the

pa ta

disc

by

pres ing

the

PUI,SE/ OFF

button

of

the

processor

and

holding

it

down

until

the

pa

La

mix

behind

the

di c

breaks

the

a)

holding

it

to

tl1

c slide box.

Remove

th

di c

when

it

pop l

oo

e.

(If

you

plan to use

the

disc again

oon

-wit

hin

an

hour

or

so, for example-

you

can

keep

the

pasta

dough

soft

until

that

time

by

putting

th

e di c in a

di

h

of

water. I

R

emo

ve

the

piral ex

trudin

g rod

by

le

tt

ing

the

processor

run

for

about

15

ccouds

to h

elpclcaro

ut

a

ny

pa

ta

dou

gh

remaining

in

crevice

of

the

rod.

Tum

the

proccs

or

off and

rem

ve

the

extrud

ing rod.

Durin

g h

avy

ll

of th Pa ta Maker,

this

part

may ex

pand

with

heat

a

nd

become

omewhat

difficult

tor

move

.

L

et

it cool to

room

te

mperatur

a

nd

it

will

come

out

easil

y.

Remove

the

hopper by gently

rotating

it

clockwise

until

the

right

edge of

the

locking bar is

just

about

flush

with

the

right side of

the

housing.

DO

THIS

AREFULLY becau e the

rotating

action

of

the

hopper is Testdcted by

the

lide l

ock

at

the

end

of

the

hopper

funnel Forcing

the

hopper

to

rotate

could snap

the

locks, damaging

the

Pasta Maker. Lift the

hopper

up

gently

until

the

funnel clears the housing.

Remove

the

slide box by grasping the

cuff

and

pulling it out.

During

heavy

use

of the Pasta Maker this

part

may

expand

with

heat

and

become

somewhat

difficult to remove. Let it

cool

to

room

temperature

and

it will

come

out

easily.

Remove

the

housing

by

rotating

it

clockwise and lifting

it

straight

up.

There

are a few

tricks

to

cleaning

the

pasta discs.

One

is to

let

the

disc

sit

for

about

30

minutes

after

you

remove

it,

leaving

the

plug

of

dough on

the

back

of

the

disc. (Run

the

cutter

over

the

front of

the

disc,

neatly

cutting

off

any

pasta

strands

flush

with

the

disc.)

When

the

plug of dough

has

dried

out

a little, ease

it

out

gently. A lot of

the

dough from

the

disc openings

will

come

out

with

it.

Use

a stiff

dishwasher

brush

to

remove

any dough

that

remains.

The

macaroni

disc

can

be cleaned

nicely

with

the

cleaning tool

that

comes

with

the

processor.

The

prongs

on

the

tool are

just

the

right size for

pushing

dough

out

of

this

disc.

Never

use

a sharp object

like

a

to

push

dough from

the

openings

of

a disc.

The

inner

surfaces of

the

openings are

polished

to

a

mirror

finish

and

any

scratches

on

them

could

impair

their

functioning.

It is

not

really necessary

to

wash

the

parts after each use. You

can

just

brush

off

any

bits

of

pasta

mix

and

wipe

the

parts

dry.

If

you

wish

to

wash

them,

you

can

do

it

by

hand

or

in

the

dishwasher. All parts except

the

housing,

which

must

not

be placed

in

water, are

dishwasher

safe.

If

you

use

the

dishwasher

to clean

them,

place

them

in

the

silverware basket so

there

will

be

no

danger of

their

slipping

onto

the

floor of

the

dish washer

and

contacting

the

heating

element.

15

POINTERS FOR PERFECT PASTA

The basic

mix

The

basic

combination

of ingredients

for

pasta

is deceptively simple: flour,

liquid

-

which

can

be

just

eggs or a

mixture

of

eggs and

water-

salt

and

sometimes

a

little

vegetable oil.

Not

so

simple

is specifying

the

correct

proportion of flour to liquid- and

that

is

the

critical variable

1

Because flour is

an

unpredictable

substance,

it

is difficult to specify

precisely

the

correct proportion of flour

to liquid

in

a

particular

recipe.

Th

e

moisture

content

of flour varies from

batch

to batch, from day to day and

from one

location

to another. Factors

affecting

its

moisture

cont

ent arc:

growing conditions of the

wheat

(soil

and weather),

milling

procedures, and

humidity

of

the air

where

the flour

is stored. Flour

may

absorb

water

amounting

to as

much

as 10% of

its

weight

on

a

damp

or rainy day.

Watch that ratio

Although

we

have

developed all

th

e

recipes

in

this

booklet

with

care and

test

ed

them

rigorously,

you

have to be

the

judge of

whether

the

flour-to-liquid

ratio is

right

for

the

flour

you're

using.

Each recipe specifies

amount

of flour

and

amount

of

liquid

i you

should

start

out

with

the

quantities

indicated.

Follow

the

instructions

for processing

the

ingredients in

the

work

bowl

of

your

food processor,

with

the

metal

blade.

Then

open

the

cover

of

the

work

16

bowl and try the

pinch

test. It will help

you

tell if the proportions arc right for

your flour.

The pinch test

If

the

pasta

mix

is

right-

neither

too

wet

nor

too dry-

it

will

extrude

smoothly

and

evenly, yielding

pasta

strands

that

don't

stick

together and

don't

have

ragged edges.

If

the

mix

is

too

wet

- too

much

liquid

in

proportion

to

flour-

the

extruded

pasta

strands

will

tend

to

stick

together. You

may

even

have

to

separate

them

by

hand

before cooking

them.

If

the

mix

is too

dry-

too

much

flour

in

porportion

to

liquid-

it

might

not

extrude

at

all, and

it

may

even

damage

the

Pasta Maker.

The

pinch

test

tells

you

when

the

mix

is

just

right

. Take a few granules of

pasta

mix

be

tween

your

thumb

and

forefinger and

pinch

them

into

a flat

pancake

shape.

The

granules

should

hold

together

and

the

separate grains

should

no

longer be visible. It

shouldn't

feel

at

all wet.

It

doesn't

matter

if it's a

little

sticky

as long as

it

doesn't

adhere

to

your

fingers. It's

best

if

you

can't

see

any

areas of dry flour

in

the

ball of pasta mix.

If

the

pinch

test

tells

you

that

the

mix

is too wet, add a

little

flour-

at

most

a

tablespoonful

at

a

tim

e-

to

the

mixture

in

the

work

bowl. Process for

about

20 seconds and

pinch

again.

If

the

mix

is

still

too wet, add a

bit

more

flour, process for 20 seconds

and

pinch

again.

If

the

pinch

test

indicates

that

your

mix

is too dry, add

water

carefully -

no

more

than

a teaspoonful

at

a

time

-

process

and

pinch

again.

It

may

take

a

little

practice to

master

th

e t

echn

ique.

The

reward-

smooth,

perfect pasta every

time

- is

worth

the

effort.

Buying the flour

Because

they

are

distributed

nationally

and available

in

most

parts

of

the

country,

we

recommend

Pillsbury or

Gold Medal flour. As far as

we

know,

th

ese

two

brands are

uniform

throughout

the

United

States. Of

course, you

can

use

your

accustomed

brand,

whether

it's bleached or

unbleached. Just

remember

that

the

recipes

in

this booklet were developed

and

tested

with

the flours

named

above.

With

other

brands, you

may

hav

e to do

more

experimenting

to get a

pasta

mix

that

passes

the

pinch

test.

Measuring the flour, the "triple-s"

technique

M

easurin

g flour correctly is

essential

to

th

e success of

your

pasta.

We

urge

you to always

use

the

following

"triple-s" technique.

S#l-

STIR

Just before

measuring

,

stir

th

e

flour

in

its

container,

inserting

a

tablespoon or

similar

utensil

to

a

depth

of 3 or 4

inch

es and

rotating

it.

~

.l

S#2

- SCOOP

Plunge

a one-cup

dry

measure

into

the flour,

inserting

it

deep

enough

so

the

whole cup is

covered. Scoop up a heaping cup

of flour and hold

it

over the

container.

S#3-

SWEEP

With a spatula, skewer,

chopstick

or

any

similar

long,

flat utensil,

sweep

across

the

top

of

the

cup several times.

Be

sure

you

don't

press

down

on

the

flour as you do so.

Buying

the

eggs,

salt

and

oil

Use

eggs graded "large" by

standards

of

the

United

States

Department

of

Agriculture

.

The

salt

may

be of any

type.

If

you

use

Kosher salt, use 2

teaspoons for every teaspoon specified

in

the

recipe. For oil,

we

recommend

a

light, tasteless

variety

like

that

made

from safflower seeds.

If

you prefer a

stronger oil, there's

no

reason

not

to

use

it,

although

the

flavor of expensive

olive or

nut

oils are wasted

in

a pasta

mix.

Measuring

the

liquid

Use

a one-cup

liquid

measure

for

the

eggs

and

water. All

such

measures

presently sold in

the

United

States

have

markings

from

0

to

250, opposite

the

side

marked

fluid

ounces

.

Because

this

scale gives a

more

precise

measure

than

the

fluid ounces,

we

have specified liquid

measure

on

the

0 to 250 scale. (The

numbers

are

actually

milliliters, abbreviated

to

"ml.,"

but

you

don't

need

to

know

anything

about

the

metric

system

in

order to

use

them.)

Break

the

specified

number

of eggs

into

the

measure.

If

the

liquid level is

not

exactly

that

specified

in

the

recipe,

carefully

adjust

the

level.

If

it's

too low,

add

water

to

the

desired level.

If

it's too

high-

which

hardly ever

happens

-

carefully

remove

some

of

the

egg,

either

white

or yolk,

to

reduce

the

level.

Adjusting

liquid

according

to

pasta

shape

Larger

pasta

shapes

like

lasagna,

macaroni

and

fettuccine

require a

slight

ly damper pasta

mix

than

the

smaller

shape

l.iJce

paghettini,

spaghetti

and

linguine. Each recipe

specifies the appro!)riat amount

of

liquid

.f

r

the

smaller

pasra shapes. Add

1 or 2 teaspoons of

water

if

you

are

making

macaroni

or fettucine. Add 3 or

4 teaspoons of

water

if

you

are

making

lasagna.

17

BASIC

EGG

PASTA

18

3 cups flour,

unbleached

or

bleached

1

teaspoon

salt

2

teaspoons

oil

4 large eggs

Water, oruy

if

needed

to

bring

liquid

to exactly

200

on

the scale

(see page 17)

Insert

the

metal

blade in

the

processor.

Measure

the

flour

by

the

"triple-s"

technique (page 16)

and

put

it

in

the

work

bowl

with

the

salt

and

oil.

Break

the eggs into a 1-cup liquid

measure

. Adju t the I vel so the liquid

measures

exactly 200

on

the

scale-carefu

ll

y

adding

water

if

iti

. b low that level

and

carefully r

emoving

some

egg

if

it

is above.

Add

1

or

2 teaspoons of

water

if

you

are

making

macaroni

o.r

fettuccine.

Add

3

or

4

teaspoons

of

water

if

you

are

making

lasagna.

Add

the

egg mixture to

the

work

bowl,

turn

on

the

machine

and

process for 30

seconds. Stop the machine, scrape

down

the bowl

and

process for

10

seconds

more. The

pasta

mix

should

appear

crumbly,

in

coarse granules.

Do

the

"pinch

test" (page 19).

When

you're

satisfied

that

the

mix is right,

remove

the

work

bowl

from the

base

of

the

processor

and

proceed

with

extruding

the

pasta,

as described

on

page

11.

Makes

about

11/4

pounds

uncooked pasta.

Variations

Whole Wheat Pasta:

U e 2.cups of

who

le

wheat

flour

and

J

cup

of

white

floUl·.

The

pasta mix

may

b .massed

in

lumps

when

you

stop

the machine

to

crape

the

bowl,

after

30 second of processing.

If

o, u

Lhe

patula

lo

epa

rate

it

b fore

continuing

with the

additionallO

seconds .f proces in g. Th mix

should

th n

app

ar

crumbly,

in

coarse granules.

Cheese

Pasta: Insert the metal

blade

in

the

work

bowl

of

the

food processor.

Remove

any

rind

from 5 ounces of

imported

Parmesan

or

Romano cheese

and

cut

the cheese

into

l-inch

pieces. (Use only cheese

that

can

be

pierced

with

the

tip of a

sharp

knife.

If

it is too

hard

to be pierced, it

may

damage

the

food processor blade.)

Turn

on

the

machine

and

drop

the pieces of cheese

through

the

feed

tube

while

the

machine is

running.

Process for

about

90

seconds, or until the cheese is finely

grated. Leave the cheese

in

the

work

bowl

and

continue

with

the

recipe,

adding

7

drops

of Tabasco sauce

with

the flour, salt

and

oil.

Makes

about

11/4

pounds

Paprika Pasta:

Add

1 tablespoon of

paprika

to the flour.

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Cuisinart DLC-854 User manual

Cuisinart DLC-854 User manual

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