Cuisinart Pastafecto! PM-1 Serie Manual De Instrucciones Y Libro De Recetas página 13

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 desired
doneness. The cooking time for pasta will differ slightly between
recipes and the disc shape used. Refer to the Pasta Chart on page
15 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 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 into the measuring cup, rather than dip the
cup into the flour. Overfill the cup 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.
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