Mode d'emploi CUISINART PRS-50

[. . . ] INSTRUCTION BOOKLET AND RECIPES Pasta Roller and Cutter Set PRS-50 For your safety and continued enjoyment of this product, always read the Instruction Book carefully before using. CONTENTS Important Safeguards. . . . . . . . . . . . . . . . . . . . 2 Unpacking Instructions. . . . . . . . . . . . . . . . . . 3 Parts and Features . . . . . . . . . . . . . . . . . . . . . . . . 4 Attaching Roller or Cutter to Stand Mixer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [. . . ] The dough should be pliable and come together in one ball yet should not be sticky to the touch. • It may be necessary to experiment with the fresh egg pasta recipe a few times to get the feel of the dough and the 6 CLEANING AND MAINTENANCE 1. Remove the pasta roller or cutter from stand mixer. Allow any residual dough on the attachment to dry before removing it with a small, firmbristle brush. NOTE: Pasta roller and cutters must be kept dry. Do not immerse in water, or spray with water, on any part of the attachments. Any other servicing should be performed by an authorized service representative. tively, 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 least 20 minutes before using. Pasta dough can be made and stored in the refrigerator for up to 3 days. To roll, follow instructions on page 5. Nutritional analysis per serving (3 ounces): Calories 218 (15% from fat) • carb. 13mg • fiber 3g Pasta Dough The combination of “00” flour and semolina 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 2½ 2 ⁄3 large eggs cups “00” flour cup semolina flour 1. Put all of the ingredients, in the order listed, into the Cuisinart® mixing bowl. Attach the dough hook and mix on Speed 4 to combine. Allow to mix 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; alterna7 MANUAL DE INSTRUCCIONES Y RECETAS Aditamento rodillo/cortador de pasta PRS-50 Para su seguridad y para disfrutar plenamente de este producto, siempre lea cuidadosamente las instrucciones antes de usarlo. ÍNDICE Medidas de seguridad importantes . . . . . . . . . . . . . . . . . . . 3 Piezas y características . . . . . . . . . . . . . . . . . . 4 Conexión a la batidora de pie . . . . . . . . [. . . ] Nota: el exceso de sémola se caerá durante la cocción. Cocinar inmediatamente o conservar en el refrigerador durante hasta 3 días, en bolsas herméticas. NOTA: después de terminar, retire el aditamento de la batidora, cierre la cubierta del puerto de conexión. Consejos y sugerencias • Cuando prepare pasta fresca, siempre revuelva la harina antes de medirla. No mida la harina directamente al salir del paquete. [. . . ]