Golden Durum Pasta & Mandelhörnchen (Almond Horns) - The Isolation Baking Show - Episode 6

[@billkeef9319]

I love your passion and humanity expressed in your craft, it is truly infectious / inspiring.

[@viridiangreen8259]

💛 love love love this episode - well done ❣️

[@ninainthekitchen1455]

I made the Almond Horns as one of my a Christmas cookies this year. If I can stop myself from eating them, maybe they will make it to our friends and family. 🤣 Thank you Gesine and KA!!

[@KingArthurBakingCompany]

We're glad you enjoyed this one! Since pastry flour has a lower protein content, it makes for more tender pasta. Happy baking! -👩‍🍳Morgan

[@2brownbraids]

Thank you, love every episode.

[@ninainthekitchen1455]

I must try both of these recipes.

[@KingArthurBakingCompany]

We couldn't agree more! Be sure to check back in and let us know how they turn out for you. ❤️ -👨‍🍳Jesse

[@eileensummerville3760]

An easy way to remember the recipe for Pasta dough is for every cup of flour add one egg and a bit of olive oil. You can also add an extra egg yolk if you want to get crazy.

[@gregsavchuk3239]

Great channel, great content, great people. Thx4 ur hard work & desire to share your knowledge & experience. Kind regards 2all...

[@KingArthurBakingCompany]

Shucks, Greg! You've gone and buttered us up like a piece of fresh-baked bread, and we're feeling all wonderfully melty over your compliments. Thank you! ❤️ Jesse@KA

[@no1jman]

Fantastic series thanks! I may have missed the discussion but why the pastry flour? I don’t think Jeffrey or Gesina mentioned it. Thanks again.

[@eileensummerville3760]

Thank you for this video. Fabulous instruction. Please keep going with all of this. FYI, the Ankarsrum Mixer does a super job of mixing the pasta dough, especially when you use the durum wheat. Use the Roller and scraper and it will sing for you. Durum is an ancient grain that has not been hybridized like modern wheat. Kamut is also a Durum Wheat considered to be an ancient grain because it has not been hybridized. There is a distinctive taste difference when you use the Durum wheat. To freeze the Pasta...Fettuchini....Have a pot of boiling water ready. When you cut the pasta plop it right away into the boiling water and let it simmer for about one or two minutes. Drain. Add olive oil to the drained pasta and then portion out the servings into plastic zip lock bags and place into the freezer. Got this idea from a great Italian Cookbook. It is foolproof. When you are ready to cook the pasta....take it out frozen and place it into boiling water with salt in it until al dente. Serve with Alfredo Sauce (Cream and lots of Parmesean). Enjoy! This year I finally bought myself a Pasta Board. Most housewives in Italy have one of these boards. I am so glad I bought it because it has made all of the difference. I also bought the Italian rolling pin that goes with it. I got it from my favorite Italian Kitchen Store in Philadelphia. It is called Fantes. They have a good online presence. Eileen Summerville

[@TheSanjuanstar]

So wonderful, everything about your shared generous love for baking and expertise! Thank you. One thing I'm not clear on, only after reading your recipe did I see that you mixed both Durum and Pastry flours. In the video only the Durum was addressed. Why two flours? What does the addition of Pastry flour do? How would simply using Durum alone be? Thanks again. I'm hooked!

[@KingArthurBakingCompany]

Hey there! Jeffrey used pastry flour here as well to add tenderness to the pasta. If you were to use only durum the resulting pasta would be more toothsome. Kindly, -👩‍🍳Morgan

[@TheSanjuanstar]

@@KingArthurBakingCompany Thanks for the informative and Quick reply!

[@louisleoncini9240]

As someone that was an Italian chef, the finer semolina flour that they showed is called SEMOLA that's what you ask for. thanks great show.

[@jdhiv4]

Thanks Gesine and Jeffrey! The order of names Jeffrey suggested!

[@johnboyd7158]

Appreciate the comment on arthritis. I use a stand mixer for that reason.

[@erezzevulunov]

WOW.. Guys great stuff.

[@lyndalinderman6085]

Love the program. Question for Jeffrey: why don't you add cheese to your pesto? I'm about to make a batch to freeze and wondered if there is a reason other than personal preference.

[@KingArthurBakingCompany]

You certainly can if you like, Lynda! It's really a matter of preference and the ingredients you happen to have on hand. Plus, it's fun to play with different styles once in a while! Kat@KAF

[@dorothy354]

The printed recipe says it's for Almond Cloud Cookies, with a different photo of finished product. Does this need to be corrected? Or is it the same as what you made?

[@KingArthurBakingCompany]

Gesine made a variation on our Almond Cloud Cookies, and the things she changed are listed in the tips section of the recipe. Happy baking! Becca@KAF

[@dorothy354]

@@KingArthurBakingCompany That you. You've inspired me to make my first pasta, and was able to score some Durham Semolina Wheat at Whole foods yesterday.

[@marcywheeler79]

Gesine-Is it possible or even advisable to attempt these cookies (or any other almond based cookie) with an alternative nut paste/flour to almond? My daughter is allergic to almonds. I know it's not traditional...but maybe pistachio or hazelnut? Thanks!

[@KingArthurBakingCompany]

Hi Marcy! You can definitely try it out, even if it has a different texture, we bet that the results would still be tasty! Try out pecan if you can find it since pecan meal has a similar texture to almond flour. If that's unavailable, try hazelnut. Annabelle@KAF

[@marcywheeler79]

King Arthur Flour Thanks! Coincidentally, the only other nut she’s allergic to is pecans! 😄 But we’ll give hazelnuts a go!

[@billbrookings9399]

I dont see an English translation of the Simili sisters book available - do you have any more specific suggestions on the technique of baking and serving their version of caracoles?

[@KingArthurBakingCompany]

Hi Bill! We're not entirely familiar with the Simili Sisters, but we did find this playlist of their videos on KZbin that might be just what you're looking for: bakewith.us/a9ful. We hope that helps! Happy pasta!!! Ethan2KA

[@elephantcup]

The fine milled durum flour you're referring to is sold as "ultra-unifine". It's a hammer milling process well suited to durum because it's so hard, it literally smashes the grain into powder. A bulk sales outlet called Azure Standard carries it. I only mention that because King Arthur does not carry it. Not trying to step on toes.

[@eileensummerville3760]

I can mill the durum wheat as a very fine flour (00 Tipo) with my KoMo Grain Mill. Check it out.

[@michaeltiefenbach7206]

Jeffrey is without question a master baker but he really showed his inexperience with pasta dough. You can hear him say "I think" so many times when talking about resting the dough, showing a lack of confidence. You can rest pasta dough for way longer than an hour and it actually becomes even more extensible. There is a good article about resting pasta dough on Serious Eats.

[@KingArthurBakingCompany]

Hi there, Michael! Thanks so much for reaching out. We appreciate the feedback! Robyn@KAF

[@turiel86]

so for the pasta recipe is it 2.75 cups or 34g? :P Because 2.75 cups is about 650g ;)

[@KingArthurBakingCompany]

Thanks for checking! We used the Fluff, Sprinkle, Scrape method when measuring flour by volume, which leads to a lighter cup than you'd get by dipping it into the bag directly (which packs the flour in). One cup of our Durum Flour weighs 124g in our recipes, for a total of 341g (or 2.75 cups) in this recipe. If you're interested in seeing the way we measure by volume in action, you can check it out here: bakewith.us/9u3xl Happy baking! Jesse@KAF

[@turiel86]

@@KingArthurBakingCompany ah, 341g seems more like it :) Thank you!

[@elogan6563]

Food processor works very well.

[@jamesburbage7564]

Where did you find your V shaped beakers you measured water with?

[@KingArthurBakingCompany]

Hi James, I believe you are referring to the Perfect Beaker. We no longer sell that particular liquid measuring beaker but we do sell others here: bakewith.us/8ktrp. You should also know that if you are using a scale to weigh your ingredients, there is no need for a labelled liquid beaker. You can use any container such as a deli take out container because your scale will show you how much fluid you have. Happy baking! Jonathan@KAF