Cuisinart PRS-50C Service manual

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

2 3
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.
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-50C.
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.
SAVE THESE
INSTRUCTIONS

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
attachment 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 (113 to 145 g)
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 ¼ inch
(0.6 cm) 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 spaghetti,
hand-cut pappardelle or
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.

6 7
• To cook pasta, generously
salt 6 quarts (5.6 L) of boil-
ing 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
colander.
• The stand mixer should rest at
least one hour after process-
ing 2 consecutive pasta dough
recipes.
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
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.
RECIPES
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 (680 g)
of dough, enough for 8 servings
5 large eggs
2½ cups (625 ml) “00” flour
2⁄3cup (150 ml) 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 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 table-
spoon (15 ml) at a time; alter-
natively, 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 pos-
sible 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 incorpo-
rate 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.
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 (113 to 145 g)
pieces.
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 pasta with
more semolina our to
prevent sticking; excess
will fall off during cooking.
4. Cook immediately or store
in plastic bags and keep
refrigerated 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
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
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 (15 ml) 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
bundles 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
refrigerated for up to 3 days.
Fresh pasta dries very quickly
and becomes fragile easily.

8 9
¾ cups (175 ml) tightly
packed basil
¾ cup (175 ml) fresh parsley
(leaves only)
2 teaspoons (10 ml) fresh
oregano or marjoram
leaves
2 teaspoons (10 ml) extra
virgin olive oil
¾ teaspoons (3.75 ml)
ice water
Pasta:
4 eggs
½ cup (125 ml) herb purée
2½ cups (625 ml) “00” flour
2⁄3cup (150 ml) semolina flour
1. Put all herbs, olive oil and ice
water into a food processor
or blender and process on
High until mostly smooth and
homogenous, about 2 to
3 minutes. Reserve.
2. Put eggs and herb purée into
the bowl of the Cuisinart®
Stand Mixer. Attach the dough
hook and mix on Speed 6 until
eggs are beaten and mixture
is combined, about 2 minutes.
Stop stand mixer and add in
both ours. Continue mixing
on Speed 6 to combine, about
1 minute.
3. Reduce speed to 4 and 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
(15 ml) at a time; alternatively,
if it is too wet, add the “00”
our one tablespoon (15 ml) 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.
4. 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.
5. 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.
6. To roll, follow instructions on
page.
Nutritional analysis per serving
[3 ounces (85 g)]:
Calories 234 (20% from fat)
• carb. 38g • pro. 9g • fat 5g
• sat. fat 38g • chol. 93mg • sod. 39mg
• calc. 35mg • fiber 1g
Tomato Sauce
This classic sauce pairs
well with our regular or
whole-wheat pasta.
Makes about 3 cups (750 ml) ;
enough sauce for ½ pound
(227 g) of fresh pasta
½ cup (125 ml) olive oil
2 medium garlic cloves,
smashed
1 can [28 ounces (796 ml)]
crushed tomatoes
¼ cup (60 ml) grated
Parmesan cheese
½ teaspoon (2.5 ml)
kosher salt
10 fresh basil leaves
4. 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.
5. To roll, follow instructions on
page 5.
Nutritional analysis per serving
[3 ounces (85 g)]:
Calories 218 (15% from fat)
• carb. 35g • pro. 10g • fat 4g
• sat. fat 1g • chol. 134mg • sod. 41mg
• calc. 13mg • fiber 3g
Whole-Wheat Pasta
With subtle flavour, you’ll be
surprised that this pasta is
made from more than half
whole wheat flour.
Makes about 1½ pounds (680 g)
of dough, enough for 8 servings
5 large eggs
2 cups (500 ml) whole-wheat
flour
1 cup (250 ml) “00” flour
½ cup (125 ml) 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 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 (15 ml) at a time;
alternatively, if it is too wet,
add the “00” our one
tablespoon (15 ml) 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 (85 g)]:
Calories 232 (15% from fat)
• carb. 40g • pro. 11g • fat 4g
• sat. fat 1g • chol. 116mg • sod. 45mg
• calc. 28mg • fiber 4g
Herbed Pasta
The delicate flavour of this pasta
goes great with simple sauces
like our Garlic and Oil Sauce
or our Sautéed Mushroom and
Butter Sauce (both on page 10
and 11). Sprinkle with extra thinly
sliced basil or chopped parsley
before serving.
Makes about 1 pound (454 g) of
dough, enough for 8 servings.
Herb Purée:
Makes about ½ cup (125 ml) purée

10 11
2 tablespoons (30 ml) thinly
sliced basil
¼ teaspoon (1 ml) freshly
ground black pepper
1. In a large saucepan, heat the
butter over medium-high heat
until it is melted and starts
to foam. Add the oregano or
marjoram and cook until
fragrant, about 30 seconds.
Add the mushrooms and cook
until browned on one side,
about 3 minutes.
2. Add salt and stir; cook for an
additional 3 to 4 minutes on
the other side.
3. Stir in cooked and drained
pasta. Drizzle with olive oil and
sprinkle with thinly sliced basil
and freshly ground pepper. If a
thinner sauce is desired, add
2 ounces (57 g) of pasta water.
Nutritional analysis per serving
(based on 3 servings):
Calories 240 (88% from fat)
• carb. 5g • pro. 3g • fat 24g
• sat. fat 12g • chol. 40mg • sod. 724mg
• calc. 5mg • fiber 2g
1. In a large saucepan, heat oil
and garlic over medium-high
heat until garlic is softened and
fragrant, about 5 minutes. Add
the crushed tomatoes, reduce
the heat and cook at a low
simmer until slightly reduced
and thickened, about
15 minutes.
2. When the sauce is reduced,
stir in the Parmesan cheese,
salt and basil and cook for an
additional minute.
3. For a richer-tasting pasta, add
the cooked and drained pasta
to the pan with the sauce and
cook for 1 minute. Serve
immediately.
Nutritional analysis per serving
[½ cup (125 ml)]:
Calories 224 (75% from fat)
• carb. 11g • pro. 4g • fat 20g
• sat. fat 4g • chol. 5mg • sod. 305mg
• calc. 64mg • fiber 2g
Garlic and Oil Sauce
When you’re in a time crunch or
have limited ingredients
on hand, garlic and oil make
a great sauce.
Makes about ¼ cup (60 ml) of
sauce; enough for ½ pound
(227 g) of fresh pasta
¼ cup (60 ml) extra virgin
olive oil, plus more if
needed
1 garlic clove, thinly sliced
Pinch red pepper flakes
2 tablespoons (30 ml)
parsley, roughly chopped
Grated cheese for
serving, optional
1. In a large saucepan, heat the
oil and garlic over medium-
high heat until garlic is
softened and fragrant, about
5 to 6 minutes. Add the red
pepper akes and cook for an
additional minute.
2. Remove from heat and add
2 ounces (57 g) of cooking
water from the pasta. Add the
cooked and drained pasta,
and return the pan to the heat.
Cook over medium heat until
the pasta water evaporates,
about 1 to 2 minutes. Stir in
parsley and remove from heat.
Serve immediately with grated
cheese if desired.
Nutritional analysis per serving
(based on 3 servings):
Calories 165 (97% from fat)
• carb. 1g • pro. 0g • fat 19g
• sat. fat 3g • chol. 0mg • sod. 2mg
• calc. 9mg • fiber 0g
Sautéed Mushroom
and Butter Sauce
Sophisticated flavour,
simple ingredients
and basic technique.
Makes about 1 cup (250 ml) of
sauce; enough for ½ pound
(227 g) of fresh pasta
4 tablespoons (60 ml)
unsalted butter
1 teaspoon (5 ml) fresh
oregano or marjoram
leaves
8 ounces (227 g) mixed wild
mushrooms, like cremini,
shitake and oyster
1 teaspoon (5 ml) kosher salt
2 tablespoons (30 ml) extra
virgin olive oil

12 13
* Product date code can be found on
the underside of the base of the
product. The product date code is a
4 or 5 digit number. Example,
90630 would designate year, month
& day (2009, June 30th).
Note: We recommend you use a
traceable, insured delivery service for
added protection. Cuisinart will not be
held responsible for in-transit damage
or for packages that are not delivered
to us.
To order replacement parts or
accessories, call our Customer Service
Centre at 1-800-472-7606. For more
information,
WARRANTY
LIMITED ONE-YEAR
WARRANTY
We warrant that this Cuisinart product
will be free of defects in materials or
workmanship under normal home use
for 1 year from the date of original
purchase. This warranty covers
manufacturer’s defects including
mechanical and electrical defects. It
does not cover damage from
consumer abuse, unauthorized repairs
or modifications, theft, misuse, or
damage due to transportation or
environmental conditions. Products
with removed or altered identification
numbers will not be covered.
This warranty is not available to retail-
ers or other commercial purchasers or
owners. If your Cuisinart product
should prove to be defective within
the warranty period, we will repair it
or replace it if necessary. For warranty
purposes, please register your product
online at www.cuisinart.ca to facilitate
verification of the date of original pur-
chase and keep your original receipt
for the duration of the limited warran-
ty. This warranty excludes damage
caused by accident, misuse or abuse,
including damage caused by over-
heating, and it does not apply to
scratches, stains, discolouration or
other damage to external or internal
surfaces that does not impair the
functional utility of the product. This
warranty also expressly excludes all
incidental or consequential damages.
Your Cuisinart product has been
manufactured to the strictest
specifications and has been designed
for use only in 120 volt outlets and
only with authorized accessories and
replacement parts. This warranty
expressly excludes any defects or
damages caused by attempted use of
this unit with a converter, as well as
use with accessories, replacement
parts or repair service other than
those authorized by Cuisinart.
If the appliance should become
defective within the warranty period,
do not return the appliance to the
store. Please contact our Customer
Service Centre:
Toll-free phone number:
1-800-472-7606
Address:
Cuisinart Canada
100 Conair Parkway
Woodbridge, ON L4H 0L2
Email:
[e-mail]
Model:
PRS-50C
To facilitate the speed and accuracy of
your return, please enclose:
• $10.00 for shipping and handling of
the product (cheque or money
order)
• Return address and phone number
• Description of the product defect
• Product date code*/copy of original
proof of purchase
• Any other information pertinent to
the product’s return

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