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Make pasta with Ankarsrum
Serving homemade pasta impresses during any dinner. The taste and texture provide a wonderful experience for the palate – and it is also much easier to do than you think! Our pasta rollers come from Italian Marcato, which has over 80 years of tradition of making pasta rollers.
Making your own pasta is not difficult but it requires a little practice and patience. The two most important ingredients for a successful pasta are of course time and love!
But we have gathered more of our best tips here:
• DOUGH The best homemade pasta dough is made from durum wheat flour that is kneaded together with eggs. The dough requires a little extra care but it is well worth the effort. Here you can find our recipe for pasta dough.
• DRYING PROCESS Many people miss the drying process when making pasta. The pasta should dry for a while so that it can then become "al dente" (with chewing resistance) when cooked. Drying is important when making your own pasta so that the pasta has the right consistency and that it does not taste like dough. If you do not have a drying rack, you can hang the pasta over a broomstick between two chair backs.
• FLOUR Always use a lot of extra flour when rolling pasta. When you do spaghetti or fettuccine nests, toss every nest in a little extra flour
• Run the pasta through the Pasta Roller for Lasagna until it is thin enough for the pasta shape you are going to make.
Serving homemade pasta impresses during any dinner. The taste and texture provide a wonderful experience for the palate – and it is also much easier to do than you think! Our pasta rollers come from Italian Marcato, which has over 80 years of tradition of making pasta rollers.
Making your own pasta is not difficult but it requires a little practice and patience. The two most important ingredients for a successful pasta are of course time and love!
But we have gathered more of our best tips here:
• DOUGH The best homemade pasta dough is made from durum wheat flour that is kneaded together with eggs. The dough requires a little extra care but it is well worth the effort. Here you can find our recipe for pasta dough.
• DRYING PROCESS Many people miss the drying process when making pasta. The pasta should dry for a while so that it can then become "al dente" (with chewing resistance) when cooked. Drying is important when making your own pasta so that the pasta has the right consistency and that it does not taste like dough. If you do not have a drying rack, you can hang the pasta over a broomstick between two chair backs.
• FLOUR Always use a lot of extra flour when rolling pasta. When you do spaghetti or fettuccine nests, toss every nest in a little extra flour
• Run the pasta through the Pasta Roller for Lasagna until it is thin enough for the pasta shape you are going to make.
Quick Guide – Double beater set
With the balloon whisks you will always get it right when aiming for the perfectly fluffy cream and meringues, and with the cookie whisks you make both the tastiest cookies and the crispiest pie pastries you can imagine. Let the fun begin: shape it, bake it — and eat it!
Balloon Whisks - Whisk batter and meringue
- The beater bowl and balloon whisks correspond to the function of an electric whisk.
- The beater bowl with the balloon whisks is perfect when you want to make looser and fluffy batter or meringue.
- Perfect when you, for example, are gonna sponge cake, cake base, meringue, pancake batter, etc.
- PPerfect when adding ingredients while whisking.
- Start at low speed and increase gradually. If you have a lot of batter, use the bowl cover to prevent it from splashing.
- If you do not think everything is mixed well, turn up the speed and then turn down again to the desired speed.
- The beater bowl can withstand heat and can whisk all types of meringue.
Cookie whisks - Bake cookies and mix frosting / topping
- The beater bowl together with cookie whisks is perfect when you are going to bake shortbread cakes, make pie dough or mix topping with room temperature butter or cream cheese.
- If you are going to make a really large batch of shortcrust pastry, you can also use the bowl together with a dough knife and the dough roller.
- It is important to always use room temperature butter! If a recipe requires refrigerator-cold butter, we recommend using an electric whisks with hooks instead.
- If you do not think everything is mixed well, turn up the speed and then turn down again to the desired speed.
With the balloon whisks you will always get it right when aiming for the perfectly fluffy cream and meringues, and with the cookie whisks you make both the tastiest cookies and the crispiest pie pastries you can imagine. Let the fun begin: shape it, bake it — and eat it!
Balloon Whisks - Whisk batter and meringue
- The beater bowl and balloon whisks correspond to the function of an electric whisk.
- The beater bowl with the balloon whisks is perfect when you want to make looser and fluffy batter or meringue.
- Perfect when you, for example, are gonna sponge cake, cake base, meringue, pancake batter, etc.
- PPerfect when adding ingredients while whisking.
- Start at low speed and increase gradually. If you have a lot of batter, use the bowl cover to prevent it from splashing.
- If you do not think everything is mixed well, turn up the speed and then turn down again to the desired speed.
- The beater bowl can withstand heat and can whisk all types of meringue.
Cookie whisks - Bake cookies and mix frosting / topping
- The beater bowl together with cookie whisks is perfect when you are going to bake shortbread cakes, make pie dough or mix topping with room temperature butter or cream cheese.
- If you are going to make a really large batch of shortcrust pastry, you can also use the bowl together with a dough knife and the dough roller.
- It is important to always use room temperature butter! If a recipe requires refrigerator-cold butter, we recommend using an electric whisks with hooks instead.
- If you do not think everything is mixed well, turn up the speed and then turn down again to the desired speed.
Proving
Proving is something of an art. It is affected by a number of external factors such as the temperature in the room and air humidity, as well as the type of bread you are baking. Proving at room temperature A typical wheat dough should prove for 45-60 minutes at room temperature. Rye bread needs 60-70 minutes’ proving at room temperature. One tip is to use the oven for proving your dough. Set the temperature to 30 degrees and then put your dough in to prove. Proving dough cold/overnight If you prove your dough over a longer period of time it is still important to follow the recipe. If it says 2 x 60 minutes then do that first before you put the dough in the fridge to prove overnight. This produces a loaf with more character, with a lovely crust and moist crumb. Proving in a bread basket is a good tip. The dough will be slightly less firm and it also produces an attractive surface on the loaf. A cold-proved dough requires around 12-16 hours’ proving. Your Ankarsrum proving lid You might like to prove your dough in the bowl, using the proving lid. This means the moisture will remain in the bowl, producing smooth, fine dough.
Proving is something of an art. It is affected by a number of external factors such as the temperature in the room and air humidity, as well as the type of bread you are baking. Proving at room temperature A typical wheat dough should prove for 45-60 minutes at room temperature. Rye bread needs 60-70 minutes’ proving at room temperature. One tip is to use the oven for proving your dough. Set the temperature to 30 degrees and then put your dough in to prove. Proving dough cold/overnight If you prove your dough over a longer period of time it is still important to follow the recipe. If it says 2 x 60 minutes then do that first before you put the dough in the fridge to prove overnight. This produces a loaf with more character, with a lovely crust and moist crumb. Proving in a bread basket is a good tip. The dough will be slightly less firm and it also produces an attractive surface on the loaf. A cold-proved dough requires around 12-16 hours’ proving. Your Ankarsrum proving lid You might like to prove your dough in the bowl, using the proving lid. This means the moisture will remain in the bowl, producing smooth, fine dough.
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