Homemade noodles, ravioli and everything for making them

[Maria]

And I have something not very good with the dough sheeter until I have adapted. I made dough for dumplings with vinegar ...

On Saturday and Sunday I made dumplings with cabbage and potatoes + liver on this dough. Everything rolls out beautifully. The dough is smooth, elastic, a little dusty with flour. Still, it is easier for the dough to roll between the rollers with it.
Any dough when rolled at the widest gap and even in a large piece - it turns out torn and bumpy, then it evens out at thinner gaps. First, I go through the dough with a rolling pin quite a bit so that it becomes flat, and then I put it into the dough rolling machine.
Maria, you just need to adapt. The first times I didn’t do it well either, and then I picked up the rolling technology and everything was ok.

[Maria]

Maria, you just need to adapt. The first times I didn’t do it well either, and then I picked up the rolling technology and everything was ok.

And for the first time I was generally upset that my dough couldn't be beautiful and even (and I wanted to hide the machine for a long time), and then I also adapted, I can't even explain how, you just start to feel the machine and the dough, and even guess the width

[Ikra]

Girls, I'm with a new noodle cutter! As soon as they brought it, I checked it with paper, everything is ok! I haven't made noodles yet, but I used the rest of the dough from the refrigerator to clean the rollers. Thanks to everyone who helped with advice!

Ikra Your filos look very appetizing, photos like from an advertising magazine about food

Twig, with victory! Happy for you!

Twig and I am so glad for you that everything was successfully resolved.

Thank you girls)))

I'm also very happy for the Twig!
Girls, read how to roll out the dough correctly, we have it here. There is no strength to look for links in the night now, I can only say that on the largest hole you have to roll it several times, folding the first and second layers into a kind of "envelope", and in different directions, which is important. The dough, firstly, becomes elastic, and secondly, when we cook, it does not deform much in volume - it does not shrink and does not swell uncontrollably, like Soviet noodles. Remember: you pour a handful into the soup, and the next day there is a full saucepan of some kind of mash and the whole broth is "drunk"? This shouldn't happen with properly rolled homemade noodles.

[Sprig @]

Sprig @
Jean Hurray !!! we are waiting with a report, did you take the same one? ..

She rolled almost weightless layers on her noodle on the thinnest hole, stretched them a little with her hands, greased them generously with olive oil and wrapped the filling.
Not filo, of course, but very close. I think it will be good for a strudel too.

Irina, what beauties !!! And how does the dough taste?
Itself, buying a dough rolling machine, dreamed of creating a semblance of a filo, but never did it ...
Inspired, thanks!

[Doxy]

Doxy, the dough is very similar to the filo turned out, but a little bit different. Probably due to the fact that it was not rolled out very carefully, a little thicker than in the purchased one. And I smeared it with olive oil. It turned out rather dry. But! Firstly, the filling can be juicy, so you just need to remember this. And if you lubricate it with ghee, as most recipes require, it will be better, I think.
I had to urgently compose a dough for pies without eggs and faster, so everything suited me here.

[Sprig @]

Sprig @
Jean Hurray !!! we are waiting with a report, did you take the same one? ..

Thank you! Yes, I took the same. She sunk into my soul.Maybe later I'll buy another Atlas 150, there is an opportunity to change the rollers for cutting.

Thanks for the support! It is necessary to read the topic. I folded the dough several times, as it was shown on YouTube. We are already eating up the dumplings, and I’ll start new ones soon. And yet, at last they began to fall out of the "honeycomb" of plastic devices for mass sculpting of dumplings. It pleases the most

And what is the form for the dumplings? With holes, or, like the Italians, the bottom is solid? If with holes, what is the problem with falling out? You turn it over and everything falls out. If you don't want to, you point your finger in the hole. It is important that the side of the layer, which is superimposed on the mold, is slightly dusted with flour, not sticky.
The ravioli mold is more complicated, I don't like it for that. But she has a problem not even with falling out, but with ribs, which must cut through the dough so that the raviolki separate. They should have been made, according to my feeling, a little higher and sharper, otherwise I never manage to separate them from one another at once and without loss of quality. Or I don't know any secrets. Who has comprehended, I would be grateful if you share.

Irina, and I really like the molds for ravioli. For my little boys the size.
I agree that not all of them pop up, but those that remain (and there are not many of them), I take out with a toothpick, slightly picking up the edge.

[Tashenka]

Tashenka, I readily believe that ravioli molds are a very nice thing, you just need to know how to use them. Sometimes for complete happiness there is not enough little thing to understand how this is done. You probably caught some kind of algorithm, but I didn't ...
Tell us in as much detail as possible, how are you doing? And all-all raviolki are separated when rolling with a rolling pin?

I saw somewhere a video with this form. Turned over, knocked, a strip of raviolek flew out and she cut them with a knife, in my opinion for pizza

[Creamy]

And what is the form for the dumplings? If with holes, what is the problem with falling out?

Here solike u Creamy, only yellow. Before that there was an iron one - full of shit ... The reasons for not falling out are 3: 1) burrs on the edges, which are very difficult to cut with a file, 2) I rubbed it myself with margarine and butter - it’s some kind of rough, everything sticks to it, 3) there the hole does not have a "cylinder" continuation, therefore, even at the minimum amount of filling, it sticks out from the bottom and the dumplings are squeezed by this hole as the number 8. In the plastic one (see the photo on the link), besides the "edge filling" plane, there is a continuation of these edges holes down, they prevent the filling from spreading to the sides when rolling - they direct the expansion of the dumplings only down.

Hello everyone! The third day I read your Temko ... and I was on fire with a purchase .... I read only on page 30 so far, but I have no patience. Tell me, but for example, can I roll out dough for pies or pasties? In our family, it is somehow more used. I chose the car for myself Titania imperial I pasta sp 150 or atlas -150, I don't even know which is better =)))

Karina, both rolls are Italian - the difference is only in the number of "thicknesses", but the maximum and minimum dough thickness is the same.
On pasties I roll them out in rolling out, on pies only with a rolling pin, for pies the thickness of the dough from rolling out is too small, although, it seems, someone also rolled them out on pies.
The main uses are noodles, dumplings, dumplings, pasties and brushwood.

[Tashenka]

Tashenka, I readily believe that ravioli molds are a very nice thing, you just need to know how to use them. Sometimes for complete happiness there is not enough little thing to understand how this is done. You probably caught some kind of algorithm, but I didn't ...
Tell us in as much detail as possible, how are you doing? And all-all raviolki are separated when rolling with a rolling pin?

Ira, I don't even know what to pay special attention to ... I sprinkle flour not on the form itself, but on the side of the dough layer that is placed on it. I press lightly with my palm to outline the grooves for the mince. I have triangles, minced meat is removed quite a bit, I squeeze it out of a cellophane bag with a cut off corner.Above is the second layer. I sprinkle it with flour. The first time I do not press the rolling pin strongly so that a flat surface is obtained, and only then several times with pressure. All are cut. Only sometimes not everyone jumps out. Already then I help with a toothpick.
By the way, I do not roll out the dough on the thinnest mode, but on the penultimate one. I was afraid that it would be thick for the form, but ...
My oldest (3 years old) grandson practically does not eat meat, but in such small raviolki he does not notice it and gobbles up for a sweet soul!

Yeah, I see ... The form is still not the same as mine. I have squares. Everything seems to be doing the same. But it cuts through badly, even if these notches are sharpened with a file

Good to all! Here is my noodle making thin chicken broth. Dries on a tray and on a table. The dough was made from 4 eggs, Art. spoon of vegetable oil and 400 grams of flour. How I regret now that I don't have a dryer, I really need it.




Girls, did anyone make noodles from peeled rye flour?

I made, added a little, made from whole grain too! It turns out to be gray, but tasty!
Here is one of the options https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=301305.0

Twig

You know yes a dryer is a thing

Recently I also made noodles for soup.
dried on the board for the first time. and the second batch in the dryer, so it seemed to me that in the dryer it retains a more yellow color and dries very quickly.
And not long ago I did so I added turmeric + a boiled cube to the dough, I liked it. I want to try adding paprika.

hmm ... I ordered a typewriter ... Titania I pasta 100 ... I kneaded the dough, began to roll the machine ... but my thickness adjustment wheel does not spin ... there has been no such disappointment for a long time

hmm ... I ordered a typewriter ... Titania I pasta 100 ... I kneaded the dough, began to roll the machine ... but my thickness adjustment wheel does not spin ... there has been no such disappointment for a long time

Are you pulling him aside?

Or maybe it, like in other noodle cutters, shouldn't spin? In many models, to adjust the thickness, you need to slightly pull this wheel (it is on a spring) and turn so that the spike on the body fits into the next groove on the wheel.

Or maybe it, like in other noodle cutters, shouldn't spin? In many models, to adjust the thickness, you need to slightly pull this wheel (it is spring-loaded) and turn so that the spike on the body fits into the next groove on the wheel.

And in my opinion, so in all noodle cutters

Girls, and many make noodles for future use? When it dried out (dough: eggs + flour), it became so unattractively gray I don't want to stock up anymore ... Now I do it right before use ... it's moronic, but the color is awesome compared to dry

Girls, and many make noodles for future use? When it dried out (dough: eggs + flour), it became so unattractively gray I don't want to stock up anymore ... Now I do it right before use ... it's moronic, but the color is awesome compared to dry

I don't do it in reserve. I knead flour for 200 g. For two for 2 times. Once for the second and still have for noodles, we love chicken.

Doesn't pull back, doesn't spin anywhere ... There are no instructions in Russian ... I'm a blonde ...

Doesn't pull back, doesn't spin anywhere ... There are no instructions in Russian ... I'm a blonde ...

Yes ... strange. I have a second noodle cutter and everything is spinning. Only in the first, Chinese, did it stop spinning, my husband took it apart, there the spring came off. Put it in place.

hmm ... I ordered a typewriter ... Titania I pasta 100 ... I kneaded the dough, began to roll the machine ... but my thickness adjustment wheel does not spin ... there has been no such disappointment for a long time

I have Titania, she took it through the joint venture on the forum (from Germany). On my model there is a "button" above the thickness adjustment wheel, so I press it and scroll the wheel to the desired number. Periodically pressing the "button" you can set any thickness .... Maybe I have a different model .... I wish I could see a photo ........... By the way, I remembered, at the very beginning, when only acquired, the children (older ones) took self-pleasure (I don't know how they twisted the dough), but the wheel began to dangle ....... They pulled out the plug on the wheel, tightened the screw and everything is OK. Take a good look, feel (press-pull the wheel), how the same should work, maybe you just need to loosen this very screw

My Titania has a lever above the wheel that you need to press to turn the wheel.The only negative is that the wheel turns very tightly. So I think if it will be easier to disassemble and lubricate?

My husband came and started it, turned it on and after an hour we ate our production. Thank you all for your help, or can you tell me another recipe for delicious pasties, so that the dough bubbled? I tried a lot, it was tasteless ... but here somehow nice people gathered, I trust you

My husband came and started it, turned it on and after an hour we ate our production. Thank you all for your help, or can you tell me another recipe for delicious pasties, so that the dough bubbled? I tried a lot, it was tasteless ... but here somehow nice people gathered, I trust you

We have one on the forum, read it here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=292609.0, should not be disappointed.

I agree with Olya 100 percent. Today I will also fry pasties.

I also love pasties, I have a simpler dough recipe, but bubbly and crisp are super great. Knead in hot, but not boiling water or milk. I like dairy more, it exfoliates more. In general, I pour flour, salt, 1 - 2 tbsp into a bowl. tablespoons of vegetable oil and pour hot water or milk. I add so much flour to make a soft but not sticky dough. I knead well and give him enough time to rest. The longer the better (I prefer to knead in the morning and fry in the evening) A well-rested dough does not burst when frying.

People, I'm straight a pichalka man ... Now the embellishment of the dough roller, it creaks for me ...

I creaked strongly after rolling out a thick layer of dough at the wrong thickness. Then she lubricated all the holes and those places where the rollers enter the side mounts with machine oil. Then dry crumbs of dough jumped out of me, and now everything is smooth. Try and you lubricate

Girls, read how to roll out the dough correctly, we have it here. There is no strength to look for links in the night now, I can only say that on the largest hole you have to roll it several times, folding the first and second layers into a kind of "envelope", and in different directions, which is important. The dough, firstly, becomes elastic, and secondly, when we cook, it does not deform much in volume - it does not shrink and does not swell uncontrollably, like Soviet noodles. Remember: pour a handful into the soup, and the next day there is a full pan of some kind of mash and the whole broth is "drunk"? This shouldn't happen with properly rolled homemade noodles.

Caviar, Irochka, this post has sunk into my memory very much, I have to remember, as it seems to me, a "very important" subtlety in making noodles, thank you.

Girls, I want to buy myself the cheapest dough roller, but there is an option with a ravioli attachment, it is more expensive. Advise, is it worth taking with a nozzle, it seems that not everyone is willing to use it? Convenient or will these ravioli come out some kind of stuck together, "substandard"? Then this nozzle will lie around ...

Most likely, it will be so - "lying around" ...
Even the raviolnits of the empire and the atlas are lying around among the people.

Girls, I want to buy myself the cheapest dough roller, but there is an option with a ravioli attachment, it is more expensive. Advise, is it worth taking with a nozzle, it seems that not everyone is willing to use it? Convenient or will these ravioli come out some kind of stuck together, "substandard"? Then this nozzle will lie around ...

In no case For a long time I have been interested in the question of whether there is anyone alive, who would have obtained ravioli with the help of this rolling at least ... more or less. To date, no such have been found, even among the teachers of the culinary school who travel with groups to Italy. Maybe there is some secret to make everything work out. But he is unknown to mere mortals
Ravioli are perfectly obtained in special and non-special forms for dumplings, dumplings and manually, using the wheels-cutters attached to any noodle cutters. Predictably good, and clean.
Buy, and with the money saved, buy a better noodle dryer. This is exactly the right thing.

Oh, girls, thank you very much - how did you help me. Doubts arose when I watched two videos with such a nozzle. I see that the person who advertises for her was not able to do it perfectly. After receiving the tape with ravioli from the machine, he still cut something off, separated ... I thought that if the advertisers couldn't, then I might not succeed at all. I have a minimum invalid pension, even UAH 1000. no. I would like to save money in order to buy medicines. And since there is only one hand (the second is paralyzed after a stroke), I think it will be easier to roll out with one hand without the dough roll. And I have an electric fruit dryer. It won't fit? What kind of dryer do you need? Is this a hanger type?

I also have an old toothed wheel on the handle. I don't know if it will glue and cut at the same time, or just cut. Now I am defrosting a piece of dough left over from the last time, I will try. If it does not stick together, I will come up with some kind of device, such as a blunt ring on the handle, to squeeze out and glue the circle, and then cut it out with a gurney, which is used to cut out circles in the dough.

🔗 🔗

I also have the usual forms - circles with holes for dumplings and dumplings, everything is old, but good. Only also in doubt - the holes in the mold for dumplings are small, there is little minced meat. If you put more minced meat, the edges do not stick well together, and the dumplings disintegrate during cooking.

The inspiration for exploits with dumplings came after watching the program "Everything will be delicious" on the STB channel, where the finalist of the reality show "Master Chef" Alla revealed many secrets of making dumplings. For me, a lot was a discovery, although I have been making dumplings all my life.

[lurika]

lurika , that's about the hand - this is important. Because just all the same, in a manual noodle cutter, both hands are actively involved. We twist the handle with one hand (like a meat grinder), and with the other, at the same time, we direct and pick up the layer of dough. It can get quite long, and in order for everything to work out well, you have to, oh, how to contrive. But on the other hand, after a stroke, not everything is lost. If the other hand is trained even a little, if it has at least some ability to move, then there is a hope that it will develop. Not completely, of course, but nevertheless it will be possible to pick up the dough with it, and it will be possible to do something else. My grandmother is deeply over 70, my mother and I both parted, and we worked out our hand so that she could be controlled by her a little. She did some laundry herself, and cooked something. Until the age of 90 she was on her own feet and served herself.
Of course, in your case it would be nice to have such a machine with a motor so that you can operate with one hand, but I understand that it is too expensive for you.
In general, think about it. And before buying, maybe try to borrow from someone for a while to practice and adapt?

Ikra, thanks for the advice and sympathy. Stroke affects everyone to varying degrees. With me in the box were those who had completely recovered within 3 days, while others did not even have the slightest improvement. As our attending physician said, a log was brought in and a log was taken away. No matter how much you study, the result will be 0. I have already 6 years after a stroke, at first I worked very intensively on everything, but it almost did not help. The result of some kind can be only in the first six months, then any exercises and training are useless. Despite my condition (my leg and arm are paralyzed, I can't speak well), I do everything as before. I cook (I make dumplings by hand, not much longer than I did with 2 hands, pies, pasties, pancakes, cakes), clean, do decoupage, do gardening and landscaping. True, at the site I do everything while sitting on a bench - I can't bend over, the pressure immediately rises. I think it will not be difficult for me to twist it with one hand and, stopping, pick up the dough from the dough roller and, for example, hang it on the back of a chair, I saw this from someone, it seems, here on the forum.On electric, I think it would be more difficult. I have to do many similar operations in my life. Well, if difficulties arise, the husband will help hold the dough, or twist it. Although he is also very sick, I think he can cope with this. None of our friends have such a dough sheeter, there is nowhere to try. In general, boom to try, what will be, will be, hachu !!!

I think if your husband helps a little, you will succeed. In the noodle cutter, however, it is not very good to stop during the rolling process, because the layer will come out uneven. Continuity is needed there. But if one twists and the other guides the dough and picks up, everything will be fine. I think you will adapt! Especially if you want
Successful shopping and enjoyment of the process!