Cuisinart PRS-50 User manual

Pasta Roller and Cutter Set
INSTRUCTION
BOOKLET
AND RECIPES
PRS-50
For your safety and continued enjoyment of this product, always read
the Instruction Book carefully before using.

2
CONTENTS
Important Safeguards.................... 2
Unpacking Instructions.................. 3
Parts and Features ........................4
Attaching Roller or Cutter to
Stand Mixer.................................... 5
Rolling Pasta Sheets......................5
Making Fettuccine or Spaghetti .... 6
Tips and Hints .............................. .6
Cleaning and Maintenance............ 7
Recipes ......................................... 7
IMPORTANT
SAFEGUARDS
When using electrical appliances,
basic safety precautions should
always be taken, including the
following:
1. READ ALL INSTRUCTIONS
BEFORE USING.
2. Turn off and unplug the
Cuisinart®Stand Mixer before
tting or removing the Pasta
Roller or Cutter Attachments,
after use and before cleaning.
3. Close supervision is necessary
when any appliance is used by
or near children or individuals
with certain disabilities.
Cuisinart does not recommend
the use of this appliance by
children.
4. Avoid contact with moving
parts and tted attachments.
To reduce the chances of
bodily injury and/or damage to
the stand mixer or pasta maker
attachments, keep hands,
clothing, cooking utensils, etc.,
away from the moving parts
during operation.
5. The use of attachments not
recommended or sold by
Cuisinart may cause re,
electric shock or injury.
6. Do not use more than one
attachment at a time.
7. Do not use the stand mixer or
attachment if it is damaged or
if the cord is damaged. Have it
checked and serviced before
resuming use.
8. Do not use this attachment
for anything other than its
intended use.
9. Do not use outdoors.
10. To protect against the risk of
electric shock, do not put the
power unit in water or other
liquids.
11. Do not let cord hang over edge
of table or counter.
12. Never leave your pasta maker
attachments unattended while
the stand mixer is running.
13. The attachments are intended
for use with the basic
appliance SM-50.
14. Do not operate your appliance
in an appliance garage or
under a wall cabinet. When
storing in an appliance garage
always unplug the unit from
the electrical outlet. Not doing
so could create a risk of re,
especially if the appliance
touches the walls of the garage
or the door touches the unit as
it closes.

2 3
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
UNPACKING
INSTRUCTIONS
1. Place the gift box containing your
Cuisinart®Pasta Roller and Cutter
Set on a at sturdy surface before
unpacking.
2. Lift the corrugated insert out of
the gift box. Remove the body,
Pasta Roller, Fettuccine Cutter
and Spaghetti Cutter.
To assemble the pasta maker
attachments, follow instructions
on page 5. Replace all packaging
materials inside box and save the
box for repackaging.
Before using for the first time: Wipe
all parts according to Cleaning and
Maintenance on page 7. Do not
immerse or run under water.
WARNING: RISK OF FIRE OR ELECTRIC SHOCK
The lightning flash with arrowhead symbol within an equilateral triangle
is intended to alert the user to the presence of uninsulated, dangerous
voltage within the product’s enclosure that may be of sufficient
magnitude to constitute a risk of fire or electric shock to persons.
The exclamation point within an equilateral triangle is intended to alert
the user to the presence of important operating and maintenance
(servicing) instructions in the literature accompanying the appliance.

4
PARTS AND FEATURES
1. Pasta Sheet Roller
Rolls pasta dough into sheets to
make lasagna or hand-cut pasta,
and to use with pasta cutters.
The Thickness Adjuster Knob,
located on the lift, Adjusts rollers
to create thicker or thinner pasta
sheets.
2. Fettuccine Cutter
Cuts pasta sheets into perfect
strands for fettuccine.
3. Spaghetti Cutter
Cuts pasta sheets into this
all-time favorite pasta.

4 5
Attaching
Roller or Cutter to
Stand Mixer
1. Make sure the stand mixer is
unplugged.
2. Gently pull port
cover off front
of mixer head to
remove.
3. Turn attachment knob
counterclockwise until outlet
opening is unobstructed.
4. Insert the pasta roller or one
of the cutters into
the opening with
the small round
post slightly below
the notch on right
side of opening.
5. Turn attachment back and
forth slightly until the knob
slips into the notch and at-
tachment locks into place.
6. Turn the knob
clockwise to rmly
secure to mixer.
OPERATION
Rolling Pasta Sheets:
1. Prepare pasta dough as
directed by recipe.
2. After dough has rested and
is ready to roll, set roller to
Setting 8.
3. Cut the dough into four
pieces, about 4 to 5 ounces
each. Cover dough with
plastic wrap or a damp
paper towel so it doesn’t dry
out.
4. Flatten one piece of dough
into a disk about ¼inch
thick. Set the stand mixer
to Speed 3 or 4. Pass the
disc through the roller about
3 times to begin kneading.
Fold the disk in half, left to
right, and pass it through the
roller again, fold side rst.
Then, fold the sheet in half
again, left to right, and rotate
it 90 degrees; pass it through
the roller again. 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” our. Do not
dust roller.
5. Once the pasta sheet is silky
smooth and pliable, use the
knob to set the pasta roller
to Setting 7 and pass the
pasta sheet through twice.
Do not fold. Repeat this step
on Settings 6 and 5. If the
pasta sheet becomes long
and tricky to work with, cut
the sheet in thirds with a
sharp knife.
6. Continue rolling each sheet
on the remaining settings to
achieve desired thickness.
Recommended settings are
3 for fettuccine, 2 for spa-
ghetti, hand-cut pappardelle
or lasagna, 1 for lled pastas
like ravioli and tortellini.
7. As pasta sheets are rolled
out, store on a baking sheet,
generously dusting the sheet
and each layer with semolina
our. Repeat with remaining
4- to 5- ounce pieces.

6
Making Fettuccine or
Spaghetti
1. Attach the desired pasta
cutter to the stand mixer as
instructed previously.
2. Turn mixer to Speed 4 and
slowly insert the dusted pasta
sheet.
3. Separate strands of fettuccine
or spaghetti as soon as they
are cut and place on a tray
dusted with semolina our to
prevent sticking. Dust cut pas-
ta with more semolina our to
prevent sticking; excess will
fall off during cooking.
4. Cook immediately or store in
plastic bags and keep refriger-
ated for up to 3 days.
NOTE: After you nish rolling out
sheets or making fettuccine or
spaghetti, remove attachment,
tighten attachment knob, then
replace port cover on your stand
mixer.
Tips and Hints
• When measuring ingredients
to prepare the pasta dough, it
is essential to stir the our
before you measure it. Do not
scoop it right out of the bag.
• 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 pli-
able and come together in one
ball yet should not be sticky to
the touch.
• It may be necessary to experi-
ment 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 nished kneading. If it is
still sticky, knead in one table-
spoon of our 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 our to prevent
sticking. Pile semolina-dusted
noodles together in loose bun-
dles on a at, clean surface.
• Fresh pasta is best if cooked
immediately. If storing, place
fresh pasta dough or noodles
in plastic bags and keep refrig-
erated 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 stick-
ing 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
colander.
• The stand mixer should rest at
least one hour after process-
ing 2 consecutive pasta dough
recipes.

6 7
CLEANING AND
MAINTENANCE
1. Remove the pasta roller or
cutter from stand mixer.
2. Allow any residual dough on
the attachment to dry before
removing it with a small, rm-
bristle brush.
NOTE: Pasta roller and cut-
ters must be kept dry. Do not
immerse in water, or spray with
water, on any part of the attach-
ments.
Any other servicing should be
performed by an authorized
service representative.
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 1½pounds of
dough, enough for 8 servings
5 large eggs
2½cups “00” flour
2⁄3cup 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.
2. Allow to mix until dough most-
ly 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; alterna-
tively, if it is too wet, add the
“00” our 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 our
or loose dry bits be left behind
at the bottom of the bowl,
leave them there and do not
incorporate into nal dough.
3. Transfer dough to a lightly
oured surface and knead
all dough together into a ball
by hand until smooth and it
springs back to the touch,
about 2 minutes.
4. Wrap in plastic wrap and let
rest at least 20 minutes before
using. Pasta dough can be
made and stored in the refrig-
erator for up to 3 days.
5. To roll, follow instructions on
page 5.
Nutritional analysis per serving
(3 ounces): Calories 218 (15% from fat)
• carb. 35g • pro. 10g • fat 4g
• sat. fat 1g • chol. 134mg • sod. 41mg •
calc. 13mg • fiber 3g