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Ankarsrum recipe


  • 8oz all-purpose flour (230g)
  • 1 whole egg
  • 2 egg yolks
  • ½ tsp turmeric, ground
  • 2 Tbsp olive oil
  • 2-3 Tbsp water, if needed
  • 14oz can coconut milk, unsweetened
  • 2 cups vegetable stock (chicken stock works too)
  • 2 Tbsp Sriracha, can substitute Gochujang
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • 2 tsp chili oil, optional
  • 2 garlic cloves, grated (or minced)
  • 1 Tbsp ginger, grated (or minced)
  • 2 Tbsp lemongrass, minced (can substitute with paste)
  • 2 Tbsp EVOO (extra virgin olive oil)
  • 2 Tbs fresh cilantro, for garnish
  • 1 lime, small, cut in half, for garnish

Turmeric Pasta

Turmeric Pasta In a lemongrass coconut milk broth!


    Follow these steps:

  1. With your stainless bowl attached and both arms in place (dough roller & dough knife scraper), turn the Ankarsrum on (left knob). Speed set to the lowest setting (right knob).

  2. Drop in the eggs and 2 Tbsp of olive oil.

  3. Add a third of the flour and allow it to start to incorporate.

  4. Add the second, third of flour plus the turmeric and allow it to start to come together.

  5. Now add the last third of flour. At this point you’ll have to manually guide the dough roller arm towards the center for a few seconds and then release the arm and let it go back to its natural resting position.

  6. Repeat this last step a few times until your dough starts forming. Note, you may have to introduce 1-3 Tbsp (one at a time) to your dough if it seems loose and dry. Once it begins to form into a single dough ball, you can begin to increase the speed.

  7. You’ll want the dough to knead in the mixer for a total of about 10 minutes. Here’s the breakdown: Set the left knob to the 2 o’clock position for 2 min. Then 3 o’clock for 2 min. At this point you’ll likely need to assist a little in scraping the sides (make sure to turn the speed down or turn off the mixer completely. With the mixer on, turn the speed back to the 3 o’clock position for 5 min. Then to the 2 o’clock position for 5 min. Your dough should be just shy of finished.

  8. Turn the speed all the way down and the mixer completely off. Take your dough out and place on to a lightly floured surface. Knead by hand for 1-2 min. Wrap your dough in plastic wrap and let it rest for one hour.

  9. After your dough has rested, cut in half with a knife or bench scraper.

  10. Attach the lasagna cutter to your mixer. With it locked into place and the Ankarsrum on its side, make sure the lasagna attachment is set at zero.

  11. Turn the stand on and the speed set to the lowest.

  12. Start feeding the first half of your dough. Each time you make a full pass, lay your dough on the counter, sprinkle a tiny amount of flour across the exposed side of the dough and quickly swipe to smear the flour across it. Starting with each end, fold inwards into thirds (two folds total, one from each end.

  13. Pass this through the pasta roller attachment, on zero, 2-3 times.

  14. Now turn the knob on the pasta roller attachment to position 1. Repeat the dough feeding process once. Then again on notch 2 and 3.

  15. Replace the pasta roller attachment with the fettucine cutting attachment.

  16. Pass your dough through once. Separate your pasta strands, if necessary, by hand. Make a loose nest of your pasta noodles and sprinkle a small amount of flour over. Run your fingers loosely through to incorporate the flour. This will help the pasta to not stick back together.

  17. Set aside and repeat these steps with your second half of the dough ball, remembering to reattach the lasagna cutter attachment.

  18. Now that you have your turmeric pasta ready to go, let’s make a meal out of it.

  19. Grab a medium sized saucepan. Fill with water half, to three quarters of the way up, bring the water up to a boil over high heat and season your water with salt. Do not add the pasta just yet.

  20. Place a large sauté pan (9+ inches) over medium to medium-low heat.

  21. Add the second 2 Tbsp of olive oil.

  22. Once your oil is heated and shimmering slightly, add the garlic, ginger and lemongrass.

  23. Sauté for 1 min until fragrant.

  24. Increase the heat to medium to medium-high.

  25. Then immediately add the stock. Allow this to come to a slight boil. Cook for 5 min, stirring occasionally.

  26. Meanwhile, in a small bowl, mix your Sriracha, soy sauce and fish sauce and set aside.

  27. With a bowl under a fine mesh sieve, strain the stock in the bowl, perhaps in your kitchen sink.

  28. Return the stock to your sauté pan.

  29. Add the coconut milk to the broth with your Sriracha mixture. Stir to thoroughly combine and bring to a boil. Reduce heat to medium low and cook until the stock has reduced by a quarter. Transfer half of the stock to a heat proof bowl and set aside, keeping half in the sauté pan over medium heat.

  30. In your saucepan with the boiling water, add half of your pasta. Boil for 1 minute, no longer than 2.

  31. Using a pasta spatula or tongs, carefully remove the pasta from the water, drain it briefly over the boiling water and immediately introduce it to the pan with the stock over medium heat.

  32. Stir occasionally while the stock starts to thicken, for about 2 min.

  33. It’s ready to serve!

  34. Plate it up with a cooked protein of your choice, veggies, or a combination of.

  35. Garnish with fresh cilantro, a drizzle of chili oil and a squeeze of fresh lime juice!