Cuisinart 43172 Pastafecto Pasta/Bread Dough Maker User Guide

: June 6, 2024
: Cuisinart

Table of Contents

BEFORE FIRST USE
PUTTING TOGETHER YOUR PASTA/BREAD DOUGH MAKER
TIPS AND HINTS
Tips for Rice Noodles
Documents / Resources
- Read User Manual Online (PDF format)
- Download This Manual (PDF format)

43172 Pastafecto Pasta/Bread Dough Maker
User Guide

BEFORE FIRST USE

Remove all packing material and any promotional labels or stickers from your pasta/bread dough maker. Be sure that all parts of your new pasta/bread dough maker have been unpacked before discarding any packing materials. You may want to keep the box and packing materials for use at a later date.
Wipe housing with a damp cloth to remove any dust from the warehouse or shipping.

PUTTING TOGETHER YOUR PASTA/BREAD DOUGH MAKER

Slide the mixing bowl (2) onto the base of the pasta/bread dough maker.
Place the pasta (8) or bread paddles (9) into the mixing bowl and secure the bowl.
Insert the auger sleeve (11) through the opening in the mixing bowl. Insert with the opening facing up.
Insert the auger (10) into the auger sleeve (11).
Select the pasta disc (7a–f) you will use.
Assemble the pasta disc holder (4) with the selected pasta disc (7a-f), and position it onto the auger. Pasta disc should be facing down.
Use the locknut (5) to secure and lock the pasta disc holder (4) into place.
For extruding pasta, push the cutting tool (3) onto the disc holder (4) until secure. Position so the window of the cutting tool is framing the pasta disc.
Your pasta/bread dough maker is now ready to make up to 1 pound of fresh pasta or 1 pound of bread dough.
Place all the dry ingredients into the mixing bowl. Place the lid on the bowl and lock it into place.
Plugin the unit and select the correct function according to your recipe. Do not pour water into the mixing chamber before the pasta/bread dough maker starts running.
Once the unit is running, pour your liquid ingredients through the ingredient hole in the top of the unit.
Do not pour the flour into the opening of the auger sleeve (A), as the flour in the auger sleeve will not be mixed evenly.

NOTE:
For making pasta, do not put less than 2 cups/250 g, or more than 3 cups/375 g of flour in the mixing bowl; for making bread dough, do not put less than 2 cups/250 g, or more than 3¼ cups/400 g of flour in the mixing bowl. If you put too little or too much flour in the mixing bowl, the appliance will not operate as intended.

TIPS AND HINTS

Tips for Making Pasta Noodles

When followed precisely, the ratios in the Pasta Chart should extrude perfect pasta every time. Still, external factors can affect your results, such as humidity, flour freshness, and measuring style. Keep in mind that there is considerable variation in weight per cup of flour between different brands.
Weight measurements will always yield the most consistent results. If you don’t own a digital food scale, take care in how you measure your flour. For the most accurate measurement, first, stir the flour, then gently spoon into the measuring cup and level off the top.
During the mixing cycle, do not be alarmed if the pasta dough appears dry. The proper consistency should resemble a coarse meal.
When adding liquids, add the egg first through the opening in the lid.
Then add the water slowly, holding a small amount back to ensure the correct consistency is achieved. Purées are too thick to pass through the opening and should be added directly into the mixing bowl along with dry ingredients.
Pasta dough will not extrude if it becomes too wet. Hold back 1 to 2 tablespoons of the water in the pasta recipe, as the dough may not require the full measurement. If pasta will not extrude, the unit will phase back to mixing – this can be an indication that the mixture is too dry. In this case, add the remaining 1 to 2 tablespoons of water, a little at a time, to achieve the proper consistency. It is possible that you may require even more water than the recipe calls for.
As extrusion occurs, cut pasta noodles to the desired length and place them on a parchment-lined sheet pan. Loosely fold long pasta noodles into nests and dust lightly with flour to keep strands from sticking together.

Tips for Cooking and Storing Pasta Noodles

After extruding, cook pasta immediately or store it in the refrigerator for up to 2 days. Uncooked pasta may be frozen for up to 3 weeks – place the sheet pan of cut pasta noodles in the freezer until semi-frozen, then transfer to freezer bags.
Cook pasta in a large pot of boiling, salted water to the desired doneness.
The cooking time for pasta will differ slightly between recipes and the disc shape used. Refer to the Pasta Chart for recommended cooking times.

Tips for Rice Noodles

When choosing a rice flour to make rice noodles, look for varieties labeled “superfine.”
Rice flour is naturally gluten-free and therefore requires binding agents, such as tapioca flour and xanthan gum for making noodles.
During mixing, water should be added sparingly, as the rice noodle dough can quickly turn into a paste if too much water is added – this will prevent the dough from entering the auger for extrusion.
Transferring cooked rice noodles immediately to an ice bath will halt cooking and keep noodles from sticking together. Rinse cooked noodles thoroughly in cold water to remove excess starches.

Tips for Bread Dough Kneading

The dough kneading function will yield a smooth, elastic dough ball. In some instances, an extra dough kneading cycle is required for optimal results.
Use a small silicone spatula to assist when adding proofed yeast through the opening in the lid.
Most dough recipes require more than 1 cup of liquid; use a 2-cup liquid measuring cup for proofing yeast and combining liquid ingredients.
It is recommended to add the liquid ingredients in a “zigzagging” motion in order to evenly distribute the liquid into the dry ingredients.
Add the liquid slowly but steadily to the mixing bowl through the lid until the liquid is absorbed by the flour. Reserve a small amount of the liquid. Should the dough seem dry, add all of the liquid..
If the dough is too sticky, add additional flour, a tablespoon at a time while kneading.
During the winter or drier months, the amount of water may need to be increased. During the warmer or more humid months, the amount of water may need to be reduced
Be sure to spoon flour, rather than dip the measuring cup into the flour. Fill the cup over the top and then level off with a straight edge.
Butter that is not melted should be added with the dry ingredients. Cut into small cubes and bring to room temperature before adding.

IMPORTANT!
Do not throw away these instructions. Read before operating your new Pastafecto® Pasta/Bread Dough Maker. Keep for future reference.
These helpful hints are intended to be a supplement to the Instruction Booklet.
In order to ensure safe operation and optimum performance, please read the entire Instruction Booklet.

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