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.
Next
you
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
next
page and clean as
much
pasta
dough from
them
as possible.
Reas
semble
the
parts,
inserting
the
disc for the
next
pasta shape desired,
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
pin
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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