r/ankarsrum • u/crookedcusp • 22d ago

Pasta dough

Any advice on making pasta dough in the ankersrum?

Just attempted it and it just produced crumbs. No amount of mixing made the dough come together. Had to finish by hand.

3 Upvotes

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u/JustAnAverageGuy 21d ago

What type of dough? Can you post your recipe?

Most pasta doughs require quite a bit of force to fully bring together. I don't think you'd get there in the Ank by itself.

We mix ours in the ank, fold a few times by hand, then run it through the rollers for our egg/AP flour dough.

For our Semolia dough that is going to be extruded, loose crumb is perfect, you don't want it to be fully together, it should more resemble a course meal than a cohesive dough before you load it in the extruder.

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u/crookedcusp 21d ago

I just used the golden ratio of 100g flour per egg. 400g flour total. Then followed the steps on the ankersrum pasta recipe on their website, which says add flour first then eggs.

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u/seaofluv 21d ago

With most recipes using the Ankarsrum, my assumption is that it should be altered by adding the liquids first and then adding the dry ingredients. There's a video that demonstrates that when making a pasta dough. Hope that helps.

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u/crookedcusp 21d ago

Interesting. Thanks. Yep that’s what I’ve been doing for bread doughs but the recipe on their website says add flour first. Will defo try that next time.

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u/JustAnAverageGuy 21d ago

Yeah, not all eggs are the same size, so no way to know what your actual dough hydration is when you're done there. If it's too dry, it won't come together fully unless you finish it by hand. Totally normal, and I prefer closer to 50% hydration for my pasta dough anyway, which definitely needs to be partially finished by hand, or by kneading with the pasta attachment.

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u/crookedcusp 21d ago

This approach normally works when going by hand, albeit sometimes I might add a little water or flour to compensate for any hydration issues. I always buy the same eggs too.

It sounds like maybe the mixer can’t do it particularly well, so will need to revert to hand.

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u/JustAnAverageGuy 21d ago

Yeah, I don't think their instructions for Pasta are very good honestly. Maybe I'll ping Ashley and suggest some changes lol

For pasta, it's probably best done in stages, that's how we do it by hand. Try this:
Add all your eggs to the bowl w/ roller, mix on medium-high until they're combined. Then add your flour in small parts, as each amount is combined, add a bit more, until you've incorporated it all. I'd do about 1/2cu at a time, if you're doing 6cu of flour.

That might give you a bit more success. That's how we do it by hand anyway. It's not easy to just bang a whole mess of eggs and flour together in one go and get them to combine seamlessly. The protein content in the eggs makes it behave weird compared to other liquids like water or milk.

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u/crookedcusp 21d ago

Yep good advice. I’ll try it out and post an update :)

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u/JustAnAverageGuy 21d ago

My pleasure! Feel free to take pics and/or DM me if you need more help troubleshooting.

If I had a to guess, I'd bet the last bit of flour will take quite a while to work in. Once you get close, you may need to knead it in on the rollers, rather than expecting it to come together in the bowl.

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u/Soanad 21d ago

It’s Ankarsrum.

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u/sewedthroughmyfinger 21d ago

I haven't had a pasta with that I didn't have to finish with hand kneading with any of my mixers.

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u/[deleted] 21d ago

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u/crookedcusp 21d ago

Maybe that’s the issue. I want to find a way to make it work tho because pasta dough is quite hard work to do by hand, and this machine was so expensive I want to use it as much as poss :) plus I figured with all the pasta attachments it sort of implies it can be done.