15
increase to Speeds 10 to 12 until light and
fluffy. Scrape the bowl once to make sure all
ingredients are evenly incorporated. Taste and
adjust seasonings as desired.
Nutritional analysis per serving (½ cup):
Calories 142 (56% from fat) • carb. 13g • pro. 3g
• fat 10g • sat. fat 1g • chol. 0mg • sod. 394mg
• calc. 27mg • fiber 3g
Pasta Dough
The combination of “00” and semolina flour gives 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
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 active dry yeast
3 cups bread flour (unbleached, all-
purpose flour may be substituted),
plus additional for dusting and rolling
1½ teaspoons kosher salt
1 tablespoon extra virgin olive oil, plus
more for coating the dough
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.
While the yeast is proofing, combine the bread
flour and salt in a separate mixing bowl.
Once the yeast is foamy, add the flour mixture
and olive oil to the bowl and turn the mixer on
to Speed 3 until dough comes together as a
ball and cleans the side of the bowl.
Once dough ball forms, continue to knead on
Speed 3 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.
Cover bowl with plastic wrap and let rise in a
warm, draft-free place until doubled in volume,
about 1 hour.
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 serv-
ings 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
