Cuisinart FP-12NC Series Instruction And Recipe Booklet Download Page 16

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BASICS

PASTA DOUGH

Fresh pasta is a special treat . While it is best served right away,

you can freeze it after it has been rolled and cut .

makes 1½ pounds (750 g), about 10 servings

Approximate preparation time: 5 minutes

Insert the large metal chopping blade into the large work
bowl of the Cuisinart

Food Processor. Add both flours

and salt to work bowl and pulse 5 to 6 times to combine.
With the machine running, add 1 egg at a time until a
dough ball forms. Once dough ball forms, allow machine
to run for 30 seconds to knead. Divide dough into 4 equal
parts and pass through a pasta roller machine.

Nutritional information per serving:
Calories 165 (12% from fat)

carb. 30g

pro. 7g

fat 2g

sat. fat 1g

chol. 85mg

sod. 668mg

calc. 11mg

fiber 1g

cuPs (500 ml) un-

bleached,

all-PurPose flour

cuP (250 ml) semolIna

flour

TablesPoon (15 ml)

kosher salT

larGe eGGs

for a one-crusT PIe:
1½

cuPs (375 ml)

unbleached,

all-PurPose flour

TeasPoon (1 ml)

Table salT

¹∕

TeasPoon (0.5 ml)

bakInG Powder

TablesPoons (¼ Pound

(125 G) ; 1 sTIck)

unsalTed buTTer, cold

and cuT InTo ½-Inch

(1.25 cm) cubes

Approximate preparation time: 10 minutes, plus 30

minutes resting time
Insert the large metal chopping blade into the large work
bowl of the Cuisinart

Food Processor. Add the flour, salt

and baking powder and process for 10 seconds to sift.
Add the well-chilled butter and shortening. Use short
quick pulses until the mixture resembles coarse corn meal
and no pieces of butter larger than a pea remain visible,
15 to 20 pulses. Sprinkle half the maximum ice water on
the flour and butter mixture, then pulse 5 or 6 times. The
dough will be crumbly, but should begin to hold together
when a small amount is picked up and pressed together.
Add more water, a teaspoon (two for the two-crust recipe)
at a time, with 2 to 3 quick pulses after each addition,
adding just enough water for the dough to hold together
easily when pressed into a ball. Do not allow the dough to

This recipe makes ample crust for a

9- to 11-inch (23 to 28 cm) regular or deep-dish pie or tart .

BASIC FLAKy PASTRy DOUGH

form a ball in the processor! Add the liquid sparingly so
that the dough is not sticky. Do not overprocess or the
pastry will be tough, not tender and flaky.
Turn the dough out onto a lightly floured surface. Press
together into a ball, then flatten into a disk about 6 inches
(15 cm) in diameter (two disks for the two-crust recipe).
Wrap in plastic wrap and refrigerate for 1 hour before
continuing. The dough will keep refrigerated for up to 3
days, or may be frozen (double wrapped) for up to a
month; thaw at room temperature for an hour before
using. Use as directed in recipe.
To bake the pastry blind for a single-crust filled pie or tart,
roll out pastry ¹⁄8-inch (0.3 cm) thick to fit pan; crimp and
seal edges. Prick bottom all over with a fork. Chill for 30
minutes. Preheat the oven to 400º F (200ºC). Cover the
shell with a sheet of aluminum foil or parchment paper
and weigh down with pie weights, dry rice or dried beans.
Bake for 15 minutes.