Many customers ask whether the Miss Baker dough mixers from Bernardi can reliably handle pasta dough. We tested it in a compact trial. Here you’ll find the recipe, procedure, results – and the video of the test.
Video: Pasta dough in the Miss Baker
The video shows the full mixing process and the finished result in the pot:
Recipe
- 300 g Mehl Tipo 00
- 300 g semola flour
- 6 eggs
- 6 g salt
- a little water as needed
Tip: For a more intensely yellow pasta dough, increase the yolk proportion and omit the water.
Preparation in the test
- Put all ingredients into the Miss Baker and start.
- Kneading time: a total of 13 minutes.
- Resting time: 30 minutes in an airtight container.
- Rolling: roll the dough as thinly as possible on semola.
Result
After kneading the dough was homogeneous, it did not tear while rolling and it was not sticky. Even after cooking the pasta kept its shape – exactly as it went into the pot.
Practical notes on dough consistency
- Add water sparingly and only at the end in small amounts if the dough still seems too dry.
- Depending on the type of flour the water absorption can vary; the target consistency is firm but smooth and easy to roll.
- After resting the dough can be rolled noticeably more evenly – the pause is worth it.
Conclusion: In our trial the Miss Baker handled pasta dough reliably. Anyone who regularly makes firm doughs (pasta or pizza) benefits from a mixer that works the dough evenly without overheating.
