What pasta dough recipe did you use in it? My lovely husband got me an ankarsrum recently and it did a wonderful job mixing the dough, although I haven’t rolled it out yet, it’s the recipe I always use -which is one large egg per 100 g of flour which consists of 50g Tipo 00 Antimo Caputo and 50g semolina. I do not add salt to my dough, as I heavily salt the cooking water. I was using a KitchenAid Artisan stand mixer, But it stresses and smokes over two loaves of bread and I just can’t have that weak of a mixer. I am really angry with myself for just trusting a name without researching, I will not do that again as I now know things aren’t all made the way they used to be.
