makabusha
I made these gnocchi for guests instead of the banal potatoes for a side dish. It turned out tasty and surprised the guests. Flour should be poured on the principle of "quickly take", the kratoshka is different. The dough should be soft but rollable.
But the question is: does spinach in "green noodles" retain some useful properties, or is it just for beauty? It is necessary for the child to introduce more vitamins into the diet, otherwise I have only pasta ..
nila
Natasha, spinach in a salad is certainly healthier! But even there it must be doused with boiling water. But I read that during heat treatment it does not lose its beneficial properties and vitamins.

Spinach - beneficial properties
Spinach contains: sugars, fiber, fats, proteins, carbohydrates, beta-carotene. Vitamins: groups B, PP, A, H, C, E. There are many minerals in it, such as: selenium, calcium, manganese, magnesium, copper, sodium, zinc, potassium, phosphorus.

It is very low in calories, only 23 kcal per 100 g of product, therefore it is recommended for weight loss.

By the amount of protein, spinach is ahead of even legume vegetables (green peas, beans).

Vitamins C and A contained in spinach are one of the most important vitamins in a vegetable, they are not very much destroyed during heat treatment, which is another significant advantage when using it.

Spinach contains a unique combination of all kinds of substances and vitamins that have a positive effect on the body. For example, spinach has the ability to remove toxins and toxins from the body. It contains a lot of carotene and is second only to carrots in its content. These properties also make spinach a product that is indispensable in dietary programs, as it enriches the body with useful substances and improves its functioning.

Spinach is recommended for the prevention and treatment of many diseases. It is useful for people with problems with teeth and gums, has a beneficial effect on blood vessels, strengthening them, regulates the work of the gastrointestinal tract, pancreas and salivary glands, and it is believed that it slows down the development of tumors, has anti-cancer properties


And another tip for children)) in order to neutralize the effect of oxalic acid, cream is added to the spinach puree. milk.
makabusha
If he ate salads .. it would be much easier)))))
Thanks for the info and advice on cream.
I'm already making mashed potatoes with broccoli and garlic (by the way, it's very tasty, especially with garlic), now I still need to stuff useful noodles)))
nila
Natasha, vitamins will not hurt you either! Yes, it's delicious, and surprise guests
Nathalte
Quote: nila

NatashaThanks for the tip, I haven't seen this recipe. I'll try this way. Yesterday I made a gnocchi recipe with a video. Only the potatoes were 650g and I added a little semolina semolina to the flour and, just in case, hammered in a small egg.
My husband really liked it! Something word delicious I listen to him more and more often. Before it was impossible to waitor learned to cook, or re-educated
Yesterday I did not take a picture of my first gnocchi, the phone was discharged. And today I have left for breakfast))
Homemade noodles, ravioli and everything for making them
Cute gnocchi. dumplings, in our opinion, already reminded of childhood. I need to do it too.
And after 10 years my husband also began to praise me all the time - she re-educated me.
Ikra
makabusha, yes, you can put a lot of things in noodle dough for color and deliciousness. I'm not going to make noodles according to the recipe from Gashin pumpkin nikumans:

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=144396.0

There will be time, I'll add it with spinach, it will be beautiful! Try, maybe the kid will like the colored noodles?
Lika_n
fiends (price 390 gr (almost $ 50) // no, my plastic one will suit me ... but beautiful
Homemade noodles, ravioli and everything for making them

Homemade noodles, ravioli and everything for making them
Marusya
Indeed, beautiful! And where are they sold?
I bought such a knife yesterday
Homemade noodles, ravioli and everything for making them
Lika_n
it's in Ukraine (I don't work there :))

but I saw one like that in Russia
there they also sold forms for gingerbread.
makabusha
Quote: Ikra

makabusha, yes, you can put a lot of things in the noodle dough for color and deliciousness. I'm not going to make noodles according to the recipe from Gashin pumpkin nikumans:

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=144396.0

There will be time, I will add it with spinach, it will be beautiful! Try, maybe the kid will like the colored noodles?
My child will like any, if only noodles or any pasta. He loves them. But purely for beauty, it will be lazy for me to make green noodles, and if vitamins are preserved, then of course for the child I will make exactly green or with pumpkin (I marked it myself). There is little other way to shove vegetables into him.
Tata
Girls who are interested. I bought flour "Farina di grano tenero tipo" 0 "speciale per pizze" in METRO

Homemade noodles, ravioli and everything for making them
So somewhere on the Internet I read a review about this flour that it requires a lot of water. I made noodles in the Empire according to the recipe 300 g flour + 3 eggs + salt + 1 tsp of olives. oil. It turned out not sticky, very elastic dough, but the thin noodles did not come out, they stuck together. I had to repeat the whole cycle again, adding flour. Perhaps, if the sheets of dough were to dry well, it would have worked out. But according to the same recipe from our general-purpose flour and without drying, the noodles turned out the first time without adding. Conclusion: according to this recipe, you need more of this flour. Maybe someone has a different opinion or observation, share.
Ikra
Maybe the humidity of the dough this time was influenced by the high humidity that we now have in Moscow. It has been pouring and pouring for a week.
Tata
Quote: Ikra

Maybe the humidity of the dough this time was influenced by the high humidity that we now have in Moscow. It has been pouring and pouring for a week.
Irina perhaps. Now I kneaded again according to the same recipe. Let's see what happens. True, the eggs are a little smaller. I want to make a garganelli.
Florichka
How will you do garganelli? Eh, my magical journey to Italy ends ...
Tata
Quote: Florichka

How will you do garganelli? Eh, my magical journey to Italy ends ...
Well, actually, it's not really garganelli. I don’t have a corrugated board yet (it’s not on sale in Moscow), so it’s smooth, like in Donato de Santis’s video - scifulotti. Although there is no such name on Wikipedia, there are just smooth garganelli.
Tashenka
Can I ask for a link to the video? Thank you.
Tata
Quote: Tashenka

Can I ask for a link to the video? Thank you.
Here you are
akelena
Good day. I am suffering with the choice of noodle cutter. Which one to take Imperia Titania 190 or Marcato Atlas 150. Is it possible to put other attachments on the Empire?
Tata
Quote: akelena

Good day. I am suffering with the choice of noodle cutter. Which one to take Imperia Titania 190 or Marcato Atlas 150. Is it possible to put other attachments on the Empire?
Can. look at the "Russian project"
Admin
Quote: Tashenka

Can I ask for a link to the video? Thank you.

We have videos of Donato di Santos here, very informative "Villa pasta", dough recipes, secrets, tips, videos, from Donato de Santos https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=278551.0
Tashenka
Thank you! At night I will arrange a training movie show for myself.
qdesnitsa
I read you and zababahala chicken noodles, made on semolina, forgive me on semolina, well what can I say - I really liked the dough with semolina, it turned out mnogoooo, and I threw it all into the soup, with the youngest we ate it in the form of soup, everyone else ate it already just noodles cooked in chicken broth, the noodles have absorbed ALL the water. In consistency, even on the second day, the noodles did not fall apart and did not become dresney ... The noodles remained firm. Now I will always make noodles with semolina. Thanks everyone for the tips and tricks!
Tashenka
And I also have a question ... Is it possible to use quail eggs in the dough without separating the yolk? After all, they have the bulk of the yolk and is.
kirch
With ordinary semolina?
Admin
Quote: Tashenka

And I also have a question ... Is it possible to use quail eggs in the dough without separating the yolk? After all, they have the bulk of the yolk and is.

Can! On any eggs! Only the amount of liquid needs to be counted for chicken eggs, one chicken contains about 5 quail eggs
Tashenka
Quote: Admin

Can! On any eggs! Only the amount of liquid needs to be counted for chicken eggs, one chicken contains about 5 quail eggs

My quails have 4 = 1. They are great for me. And how is it more correct to count? I'm still learning, but soon I'll start !!!
notglass
Convert by weight. An average chicken egg weighs 50-55 grams.
notglass
Quote: kirch

With ordinary semolina?
I also make noodles with semolina from hard varieties, and if there is none, then soft ones are also good. Such noodles perfectly absorb sauces.
Galinka-Malinka
Broth noodles.
200 gr flour
2 eggs
Made in a blender. Cut on the Marcato Atlas 150. Perfectly cuts.
Can't compare with my first Chinese typewriter.

Homemade noodles, ravioli and everything for making them
Homemade noodles, ravioli and everything for making them
Homemade noodles, ravioli and everything for making them
kirch
Beautiful noodle. And my Atlas sometimes cuts thin double noodles. How thick are you rolling the dough?
Galinka-Malinka
kirch I roll the dough for 9.
kirch
Quote: Galinka-Malinka

kirch I roll the dough for 9.
So subtle? Need to try. I ride on 7.
qdesnitsa
Quote: kirch

With ordinary semolina?

yes, with the usual (shocked herself) it turns out great, it does not boil over and is cut well so far only in Chinese ...
kirch
Quote: qdesnitsa


yes, with the usual (shocked herself) it turns out great, it does not boil over and is cut well so far only in Chinese ...
What are the proportions with flour?
qdesnitsa
Quote: kirch

What are the proportions with flour?
Yes, not any, you finally did not put flour, only semolina. Try it. Only the dough should lie down for at least an hour ...
sima12
and I put 50x50 semolina and flour, I like this proportion, much better than just flour, and most of all I love 100% semolina.
kirch
Girls, thanks. I will definitely try. 100% semolina was not found anywhere
Marusya
Quote: kirch

Girls, thanks. I will definitely try. 100% semolina was not found anywhere

I bought it in Prism, I saw it in Stockman.
qdesnitsa
Quote: Marusya

I bought it in Prism, I saw it in Stockman.
Marus, and how semolina differs from semolina, I have it written right on the pack of semolina - semolina. Is there a difference yes?
Marusya
I also added simple semolina until I bought Italian noodle flour and pasta. Semolina is made from soft wheat. and semolina is solid.
qdesnitsa
Marus, is it different from decoy or not?
Painting
Both semolina and semolina are made from soft and durum wheat.
Manka is in Russia, and semolina is in Europe. It is the same.
Marusya
To be honest, I did not feel the difference. The appearance is the same. And homemade noodles are always very tasty ... When I made it from semolina for the first time, I was amazed at its beautiful color, after boiling it did not stick together, on the second day it remained just as tasty.
Tatianinka
Good evening. Tell me, no one used such a miracle agragat? Here's a link 🔗.
Marusya
Quote: Tatianinka

Good evening. Tell me, no one used such a miracle agragat? Here's a link 🔗.
And what is it?
Tatianinka
as I understand it - a press for cooking different types of pasta and noodles as well. you put the dough inside and twist it all the way, and here's your happiness, macaroons!
Marusya
yeah ... it's easier for me with a Kenwood noodle cutter
Tatianinka
I read a review about such a press, but it was completely plastic, so it immediately broke. So that's it. And this one seems to be made of rhazard.
Marusya
Tatianinka, this thing did not seem tempting to me ... Try .
Tatianinka
oh, I don’t know, not yet.

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