Cuisinart SPECIALTY Collection Service manual

Instruction and Recipe Booklet
CTG-00-PM
For your safety and continued enjoyment of this product,
always read the instruction book carefully before using.
SPECIALTY Collection
PASTA MAKER

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CONTENTS
Use and Care ................................................ 3
Rolling Pasta Sheets .......................................... 3
Making Fettuccine or Spaghetti................................. 5
Tips and Hints................................................ 5
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Recipes ..................................................8–19
Product Registration ..................................... 20–23

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Adjustable thickness dial
USE AND CARE
DO NOT WASH, RINSE, OR SUBMERGE in water.
1. Use the cleaning brush to dust off excess flour.
2. Allow any residual dough on the attachment to dry before removing
it with cleaning brush.
ROLLING PASTA SHEETS
1. Prepare pasta dough as directed by recipe.
2. After dough has rested and is ready to roll, cut
the dough into four pieces, about 2½ ounces
each. Cover dough with plastic wrap or a damp
paper towel so it doesn’t dry out.
3. Flatten one piece of dough into a disc about
3 inches wide and ¼ inch thick. Set roller to
Setting 1 (figure 1). Insert the disc into the roller
2mm Spaghetti cutter
Rolling handle
Pasta roller
6.5mm Fettucine cutter
Cleaning brush
Counter Clamp
1
Counter Clamp
Counter Clamp

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and rotate the handle clockwise to start rolling
the pasta. Pass the disc through the roller about
3 times to begin kneading. Fold the disc in half,
left to right (figure 2), rotate it 90 degrees, and
pass it through the roller again. Then, fold the
sheet in half again, left to right, and rotate it 90
degrees; pass it through the roller again (figure
3). Repeat these two steps 10 to 15 times until
pasta starts to feel silky and smooth. TIP: If the
pasta starts to stick to the roller, lightly dust
the rolled pasta sheet with “00” flour. Do not
dust roller.
4. Once the pasta sheet is silky smooth and pliable,
use the knob to set the pasta roller to Setting 2
and pass the pasta sheet through twice. Do not fold. Repeat this
step on Settings 3 and 4. If the pasta sheet becomes long and tricky
to work with, cut the sheet in thirds with a sharp knife.
5. Repeat step 4 at each remaining setting to achieve desired
thickness. Recommended settings are 4 for spaghetti, 6 for
fettuccine, 6 for hand-cut pappardelle or lasagna and 9 for filled
pastas like ravioli and tortellini.
6. As pasta sheets are rolled out, store on a baking sheet, generously
dusting the sheet and each layer with semolina flour. Repeat with
remaining pieces.
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3

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MAKING FETTUCCINE OR SPAGHETTI
1. Attach the desired pasta cutter to the pasta
maker by sliding it into the brackets located on
the front of the pasta roller (figure 4). Transfer
the handle from the roller to the cutter.
2. Insert the dusted pasta sheet into the cutter
and rotate the handle clockwise to cut the
pasta (figure 5). Transfer the cut pasta to a tray
dusted with semolina flour. Sprinkle the pasta
with more semolina flour to prevent sticking;
excess will fall off during cooking.
3. After all pasta is cut, cook or store in refrigerator
for up to 3 days. Alternatively, cut pasta may be
dried and stored for up to 3 months.
TIPS AND HINTS
• The key to making fresh pasta is to have the right feel of the dough.
It is important that the dough is not too moist or too dry. The dough
should be pliable and come together in one ball. It 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 pasta-making
process.
• The humidity of the day can greatly affect the pasta dough. If the
day is very humid, watch and feel the dough when you are finished
kneading. If it is still sticky, knead in one tablespoon of flour at a
time until the stickiness disappears.
• When making fettuccini or spaghetti, separate pasta as soon as it is
cut from the pasta maker. Toss freshly cut pasta with semolina flour
to prevent sticking. Pile semolina-dusted noodles together in loose
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5

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bundles on a flat, clean surface.
• Fresh pasta is best if cooked immediately. If storing, place fresh
pasta dough or noodles in plastic bags and keep refrigerated for up
to 3 days. Fresh pasta dries very quickly and becomes fragile easily.
• To cook pasta, generously salt 6 quarts of boiling water. Add pasta
slowly and separately; make sure no pasta is sticking together
before adding to water. Cook until tender, about 3 to 8 minutes,
based on the shape and thickness of the pasta. Stir pasta and drain
in a colander.

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WARRANTY
LIFETIME WARRANTY (U.S. and Canada ONLY)
Cuisinart®Tools & Gadgets are warranted to be free of defects in
material and workmanship under normal home use from the date of
original purchase throughout the original purchaser’s lifetime. If your
tool/gadget should prove to be defective within your lifetime, we will
repair it (or, if we think it necessary, replace it) without charge to you,
except for shipping and handling. To obtain warranty service, please
call our Consumer Service Center toll-free at 1-800-726-0190, or write
to Consumer Service Center, Cuisinart, 150 Milford Road, East Windsor,
NJ 08520. To facilitate the speed and accuracy of your return, please
enclose $7.00 for shipping and handling of the product. Be sure to
include a return address, description of the product problem, phone
number, and any other information pertinent to the product’s return.
Please pay by check or money order made payable to Cuisinart. This
warranty excludes damage caused by accident, misuse or abuse,
including damage caused by overheating, and it does not apply to
scratches, stains, discoloration or other damage to external or internal
surfaces that does not impair the functional utility of the tool/gadget.
This warranty also expressly excludes all incidental or consequential
damages. Some states do not allow the exclusion or limitation of
incidental or consequential damages, so the foregoing limitation or
exclusion may not apply to you. This warranty gives you specific legal
rights, and you may also have other rights, which vary from state to
state.
CALIFORNIA RESIDENTS ONLY
California residents should call 1-800-726-0190 for shipping
instructions. Cuisinart will be responsible for the cost of the repair,
replacement, and shipping and handling of such nonconforming
products under warranty.

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RECIPES
Pasta Dough
Although traditionally made by hand, pasta dough can also be made in either
the stand mixer or food processor. Each method yields the same result, so opt
for the one that works best for you.
Makes 10 ounces, about 3 to 4 servings
1 cup “00” flour
⅓ cup semolina flour
2 large eggs
By Hand
1. Put the “00” flour in the center of a clean work surface. Top with the
semolina flour. Using your fingers, make a well in the center of the pile,
about 6 inches in diameter. Crack the eggs into the center of the well. While
being careful to not break the circle of flour, use a fork to lightly beat the
eggs inside the well.
2. Once the eggs are beaten, slowly and evenly mix in some flour from the
inside of the circle. Continue mixing in flour until a dough forms.
3. Once a dough forms, use your hands to knead in as much of the remaining
flour that the dough will allow. (The dough will stop picking up flour when
enough has been kneaded in.)
4. Continue kneading until a smooth, firm ball forms, about 10 minutes total.
When done, the dough should spring back when touched.
5. Wrap with plastic and let rest at room temperature for at least 20 minutes.
Pasta dough should be used within a day or two after it is made. It can also
be frozen for up to 3 months.
Stand Mixer Instructions
1. Put the eggs, “00” flour, and semolina into the Cuisinart® stand mixer’s
bowl. Attach the dough hook and mix on Speed 4 to combine.
2. 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 1
tablespoon at a time; alternatively, if it is too wet, add “00” flour 1
tablespoon at a time to desired consistency. Keep in mind this dough won’t

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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.
3. Transfer dough to a lightly floured surface and knead all dough together into
a ball by hand until smooth and springs back to the touch, about 2 minutes.
4. Wrap in plastic wrap and let rest at room temperature for at least 20
minutes before using. Pasta dough should be used within a day or two after
it is made. It can also be frozen for up to 3 months.
Food Processor Instructions
1. Put the flours in the work bowl of a Cuisinart® food processor fitted with the
metal chopping blade. Pulse to sift.
2. With the machine running, add the eggs through the small feed tube, one at
a time. Continue to process until a dough ball forms. Allow the dough ball to
knead for about 45 seconds to one minute. Should dough be too sticky add
“00” flour 1 tablespoon at a time until ball is smooth and firm. When done,
the dough should spring back when touched.
3. Wrap with plastic and let rest at room temperature for at least 20 minutes.
Pasta dough should be used within a day or two after it is made. It can also
be frozen for up to 3 months.
Nutritional information per serving (based on 4 servings):
Calories 155 (1% from fat) • carb. 32g • pro. 6g • fat 0g • sat. fat 0g
chol. 0mg • sod. 28mg • calc. 1mg • fiber 1g

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Basil Pasta
The subtle flavor of the basil pairs nicely with the Garlic and Oil Sauce. Keep in
mind, any herb or combination of herbs can be substituted for the basil to create
your own flavor. A food processor makes pasta making a breeze!
Makes 10 ounces (about 3 to 4 servings)
1½ cups packed fresh basil
1¼ cups “00” flour
⅓ cup semolina flour
½ teaspoon kosher salt
2 large eggs
1. Put the basil into the work bowl of a Cuisinart® food processor fitted with
the metal chopping blade. Process for about 10 to 12 seconds, until finely
chopped.
2. Scrape the sides of the work bowl and then add the flours and salt. Process
to incorporate ingredients. While the machine is running, add the eggs
through the small feed tube, one at a time. Continue to process once a
dough ball forms, about 45 seconds to one minute to knead. Should dough
be too sticky, add “00” flour 1 tablespoon at a time until ball is smooth and
firm. When done, the dough should spring back when touched.
3. Wrap with plastic and let rest at room temperature for at least 20 minutes.
Pasta dough should be used soon after it is made, within a day or two. It can
also be frozen for up to 3 months.
Nutritional information per serving (based on 4 servings):
Calories 209 (10% from fat) • carb. 38g • pro. 90g • fat 2g • sat. fat 1g
chol. 108mg • sod. 300mg • calc. 26mg • fiber 1g