Homemade noodles, ravioli and everything for making them

[Doxy]

Doxy
No, Vera, walk like that! Tomorrow will bring
I was also thinking about horizontal drying for curly paste. That's where the price is really not at all humane, 3500 rubles
But, in general, the site is really contagious, my kitchen will soon explode from devices. One Kenwood with all the attachments takes up a lot of space, but for the sake of such an assistant, you can endure

[Doxy]

Doxy
No, Vera, walk like that! ...
And, in general, the site is really contagious, my kitchen will soon explode from devices ...

Lena, take care money yourself!))))

Doxy
Veeeraaa ..., you have a super-duper invention ...

aha, I like it myself - very convenient!

Good people, tell me how you can remove the smell of oil from a typewriter? WASHING WITH A RAG DIDN'T HELP, BUT THE SMELL BUT NOT STRONG IS!

I love it, roll a piece of dough many, many times! This is the only way to remove the grease. Throw out the dough after the procedure, of course!

I love it, roll a piece of dough many, many times! This is the only way to remove it into grease. Throw out the dough after the procedure, of course!

Thank you!
We'll have to donate a piece of dough)

And who does not have specials. machine for kneading dough like Kitchen or Kenwood, etc., than kneading dough for dumplings, HP or hands?

Kneading with knives in a combine, it turns out an excellent, dense dough for rolling, goes for dumplings and noodles! This is how it looks "green" dough.

[Ne_lipa]

Ne_lipa, the custard dough from Admin for dumplings, dumplings and noodles turns out very well in the bread maker. I love it very much, only I always replace part of the wheat flour with whole grain.

[Ne_lipa]

Ne_lipa, We mix with our hands and in HP! Moreover, any dough for noodles in HP works well, the main thing is to let it lie down a little after kneading!

[Doxy]

Doxy
Vera, noodles I've been looking at this for a long time. And how does it taste, spinach? I'm just not his biggest fan.
By the way, maybe someone will come in handy. Yesterday I watched a video with Donato posted by Roma. So he tinted the dough with pea flour (for 400 g of ordinary flour he took 100 g of pea flour).

[Vetiver]

VetiverI tried it with pea flour, I bought it from green peas, but it didn’t turn out that color, better with spinach, it doesn’t feel practically, at least they didn’t understand my predictions, since everything was with different sauces !!!

[Mar_k]

Mar_k, thanks, dispelled my doubts. Now I will definitely cook.

Thank you all for the useful information, otherwise I think I will order a noodle cutter, but there is no dough mixer yet, they made me happy !!!

And how does it taste, spinach?

In my opinion, spinach is felt, but we don't eat homemade pasta with sauces, or just like that - only in broth! Because of this, I cook multi-colored noodles in a "set" - spinach + tomato + turmeric.

And who does not have specials. machine for kneading dough like Kitchen or Kenwood, etc., than kneading dough for dumplings, HP or by hand?

Kneading in HP, but after that I had to stir it with my hands. Now I use a Kenwood KM 336 combine. I chose it according to the principle that there was planetary mixing and a large metal bowl. After it, you don't have to stir with your hands.

UPD sorry, I misread your question, I thought you needed an alternative to HP.

[Feechka_amator]

Feechka_amator, constantly kneading in HP, of different density - tight and not very! Everything probably depends on the capabilities and power of the HP itself!

[Feechka_amator]

Feechka_amator, constantly kneading in HP, of different density - tight and not very! Everything probably depends on the capabilities and power of the HP itself!

I revised my message above - I just compared the HP and the harvester not understanding the question so well) and, of course, I also liked to knead in HP more than with my hands.Perhaps I still did not find an optimal dough recipe for myself so that I would not have to stir it later.

also for 11 years now, only the bread maker has been kneading the dough. FOR ALL !

Girls, tell me where you bought dryers for long noodles. Is it really possible to buy them in hardware stores or do you have to order them on the Internet?

🔗

Girls to the Furshet store (Kiev) - a promotion for durum flour (psh.tv. varieties)

🔗
for two packs 25 gr .. at the bottom of the table :))

Girls, 117 pages I will not master Please tell me how much ready-made cut products should be dried before cooking?

How long should the finished cut products dry before cooking?

The paste is dried for storage, not for cooking. If you want straight noodles - knead, roll, cut and cook. You don't need to dry it before cooking!

Thank you very much, I will still bother you with the topic of your "spinach dough"

Irina, everything is super simple there - it will work out the first time, Klyanus!

And what's the point of making homemade pasta from UNHARD flour? After all, how many times have already been said everywhere that pasta should be made from hard varieties. And where to get it, if it is practically not produced in the country?
Why are they better than shop ones? Just what he did himself?

[principle]

Peace be with you bakers!

old joke

A Georgian arrives in Moscow, gets into a taxi and says:
- To me in the shop `` Principle ''.
Driver:
- There is no such store. Maybe you should go to GUM or TSUM?
Georgian:
- No, Givi told me that in Moscow, in principle, everything is!!!!

BUT or a little expensive - I took 70 rubles a kilo
or wholesale - 25 kg bag

[igorechek]

igorechek, Did you make and eat it ?! Homemade noodles are much tastier than store ones !!!

And what's the point of making homemade pasta from UNHARD flour? After all, how many times have already been said everywhere that pasta should be made from hard varieties. And where to get it, if it is practically not produced in the country?
Why are they better than shop ones? Just what he did himself?

It tastes better. For example, I make black pasta with cuttlefish ink. We love it, and in the store a 500 g package of such pasta costs about 300 rubles. Homemade ones are much cheaper. Even on condition that I make Italian flour from soft wheat with the addition of the same Italian, but hard varieties.
In Italy, homemade pasta (not curly) is also made from soft + hard in a ratio of 3 to 1 and eggs.
Factory made from hard grades and water.

And what's the point of making homemade pasta from UNHARD flour? After all, how many times have already been said everywhere that pasta should be made from hard varieties.

And who told you, so categorical, that pasta should be made from such flour? The fact that "they said everywhere" does not mean that it is true or, let us be less picky, ALL true.
Different types of pasta are made from different flours, including in Italy. And the ratio of hard and non-solid flours in different types of pasta can be different. And some are generally made from soft varieties, and nothing else. And it is not at all necessary that we, those who make pasta and noodles at home, make exactly Italian pasta. This dish is in the cuisines of many nations, and it is not at all necessary that this particular wheat grows there.
For the sake of justice, we must also recall the fact (described in the book by E. Kostyukovich, who, among other things, a translator from Italian and has lived in Italy for many years), that the Italians began to make the first pasta in the Genoa region from imported flour, because they have their own wheat was scarce and it was ... so-so. And guess from three times where the ships were carrying the wheat? That's right, the best at that time grew from the Volga region Near Kazan, and the pasta came out excellent.
So that...take our domestic flour with a protein content of at least 10 g, and you will be happy! Culinary, because homemade pasta and noodles are much tastier than purchased ones.
There are many reasons to do this at home.
One of them is that in industrial production, even in Italian (and there people also work and take advantage of their benefits), melange, egg powder is used instead of eggs (otherwise the egg paste would go bad and not lie "forever"). And flour ... is different. The usual trip to the usual Italian supermarkets suggests that they have their own "Rolton" Although, of course, mostly, their pasta looks pretty decent.
Another reason is the price. To eat delicious pasta of "elite" varieties, you do not need to take them in the supermarket for the price of an airplane, but only go to the kitchen and ... get your strategic supply of dry porcini mushrooms collected in your native village, and roll a whole mountain of some linguini fettuccine for the price of one metro ride.
And in general, to deny that freshly prepared food is much tastier than the one that lay in the warehouse and on the store shelf for six months, hardly anyone will
Something like that. Since the noodle cutter started up in the house and I went to Italy, I even look tasteless at the store pasta.

black pasta with cuttlefish ink

Katerina, how interesting, and this is being sold in Russia?

[kokoshka]

kokoshka, will be in Moscow, stop by the Dorogomilovsky market. There, if you enter from Bryanskaya Street, somewhere at the beginning of the row, on the left, there is a tent, in the window of which many different Italian pasta are displayed. Go in and ask them for cuttlefish ink. There are in jars, 200 grams (enough for half a life), and there are small bags, each is enough for 1 gram batch of 300 flour. I use the second option, it seems to me more economical.

Irochka thanks for the tip! And besides this ink, what else can you buy there?
And what is the metro?

[kokoshka]

kokoshka, Kievskaya. Ask there, it's not far away, it's more convenient for me to walk along Bryanskaya. Dorogomilovsky has everything. Not the cheapest market, but if you know the places, you can find anything you can think of. And, of course, in the market itself, in the covered part - everything is very beautiful there, but the prices are the highest. But if you walk on the tents, then you can find there ... Yes, anything you want, and sometimes not so expensive. There, on the way, there is an intersection with Dorogomilovskaya Street, in a side street there is a good shop "Indian Spices", where there are also many interesting things. If you can't, it smells for 3 blocks. There is all kinds of flour, and exotic spices, and seasonings, and not only Indian ones. It is useful to go there a couple of times a year, with an eye to what you want to cook from dishes of different cuisines, ingredients for which are not sold everywhere.

I read that for drying, further storage and cooking in the future, they take flour from hard varieties (you can mix with flour from soft varieties), in order to immediately cook and eat, you can take flour only from soft varieties. It is important to watch the protein content. There are 10.3 and 12.0

[Aygul]

Once I went like this ... booze discussion, I will boast of my fruit de maro:


Aygul , and from ordinary flour (I take mainly "Sokolnicheskaya") everything is perfectly dried and stored. For at least a couple of weeks it lies in the box and does not lose its taste. I just haven't tried it longer, it gets eaten

Katerina, how interesting, and this is being sold in Russia?

Dorogomilovsky market is worth a visit. But I buy from online stores. For example, in a delicious store.

[Ikra]

Once I went like this ... booze discussion, I will boast of my fruit de maro:

Ikra , looks gorgeous! I am sure that the taste is excellent.

[Ipatiya]

Ipatiya, Thank you! Indeed, it was delicious

Peace be with you bakers!

after Easter, we still have a multi-colored food coloring \ my daughter painted mastic \
interestingly, you can mix it into flour - cool pasta will turn out - there are 6 colors
or they will shed during cooking and the colors will mix

[Ikra]

Ikra, Thank you!!! So I was thinking what to do on the weekend

[shade]

shade, so I'll try it somehow, though it should turn out cool

[igorechek]

igorechek, Did you make and eat it ?! Homemade noodles are much tastier than store ones !!!

So the fact of the matter is that they made noodles at home several times. Did not impress. Self-hypnosis has a very big effect on taste, and what I did myself, it will always seem tastier. I personally haven't tasted the best homemade noodles. True, they did it without additives. The additives are likely to give a more interesting flavor.
Okay, I'll persuade my wife to make pasta according to your recipes with additives. We'll see. Maybe I'll really reconsider my opinion about the advisability of cooking them.
Although my opinion is that if a person works on a permanent job, then he will not have time to cook pasta at home himself. Too dreary in time and eaten quickly. Well, perhaps for the holidays or surprise guests.
I know this from the experience of making bread. In a bread maker, please cook every day, but now independent kneading and baking in the oven is not for a working person, it's dreary and there is not enough time. But for holidays or events - please, handmade.
I reread some articles on pasta and their usefulness - after all, you need to cook from hard varieties, it's another matter that we can't find such flour with fire in the daytime, that's why we do it from what we have, and not because it's better.

[Mar_k]

Mar_kLast year I often went to culinary master classes here, we had one lesson (like a seminar) on the Dorogomilovsky market. The teachers passed us this secret object with cuttlefish ink and other Italian joys.If you walk around, you can find an authentic pancetta (like our raw smoked brisket) there, and for money comparable to its price in Italy. That is, not as expensive as it could be, bearing in mind the place of sale (proximity to Kutuzovsky, which is the forerunner of the glamorous Rublyovka). So there you have to walk around thoroughly, with an aim. Like any market, Dorogomilovsky can surprise with both the highest and quite pleasant prices.
We need pancetta for dressing all the same paste - it goes great, for example, as an addition to pici with porcini mushrooms. While it's okay to just take a few slices of raw smoked bacon, the taste is pretty much the same.
By the way, about the pichi: at the master class we made them using mozzarella whey, without eggs and from ordinary flour without adding hard varieties, but with saffron infused with vodka. I then repeated them at home, the whole family rolled them by hand:




igorechek, do you have a noodle cutter? If you have a bread maker, then it will easily help you knead the dough (this is the only way I do it now), and the noodle cutter will perfectly cut the noodles in a few minutes. I often make noodles after work, and I come late, sometimes at eleven in the morning. You throw flour and liquid into a bucket of cotton for 10 minutes, and go about your business. After kneading for 30 minutes in the refrigerator (while dinner, raising a family), viewing mail and forums, then no more than half an hour (if the portion is large) - rolling and cutting noodles. Scattered or hung up to dry - go to bed. In the morning everything had already dried up as usual.
In order for the noodles to be tasty, they do not need to be boiled too much. For fresh noodles, 3-4 minutes are enough, homemade dried noodles are cooked for a minute or two more. Aldente has its own charm!
That's it ... She left to do it with porcini mushrooms. Just a handful of those who survived until the summer of last year remained.

kokoshka, Kievskaya. Ask there, it's not far away, it's more convenient for me to walk along Bryanskaya. Dorogomilovsky has everything. Not the cheapest market, but if you know the places, you can find anything you can think of. And, of course, in the market itself, in the covered part - everything is very beautiful there, but the prices are the highest. But if you walk on the tents, then you can find there ... Yes, anything, and sometimes it is not so expensive. There, on the way, there is an intersection with Dorogomilovskaya Street, in a side street there is a good shop "Indian Spices", which also has a lot of interesting things.If you can't, it smells for 3 blocks. There is all kinds of flour, and exotic spices, and seasonings, and not only Indian ones. It is useful to go there a couple of times a year, with an eye to what you want to cook from dishes of different cuisines, the ingredients for which are not sold everywhere.

The photo is gorgeous!

Ira is super! I understood how to go. Mistletoe told me about the spice shop, I was there. And I'm very comfortable in
I come to Moscow to Kutuzovsky.
I have never heard of pancet or ink.
What else is there to see?

Peace be with you bakers!

igorechek--

noodles - well, in the sense of twisting - I'm doing at home
When I come home from work, I take out a blank from the refrigerator \ mixed with knives in 30 seconds \ and while the water boils I cut the noodles for the whole family, of course, you can dry it in advance, but we have something more fresh, the only thing is that under the noodles my son brings some ready-made sauce from work sense he does
and I already mentioned flour - let's say in METRO it is almost always there, and in Auchan, too, it often happens that the price is not friendly

and about m Read more: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2843.0uku I already mentioned - let's say in METRO it is almost always there, and in Auchan, too, it often happens that the price is not friendly

No, you can't find such flour in our Murmansk regions. I bought a popcorn maker so that the children wouldn't eat popcorn with palm oil, so it's a huge problem to buy grains without additives! Only bags of palm oil and god knows what for microwaves. Or send in bags of 22 kg. Or negotiate with friends of the southern regions ... The whole problem.

igorechek, do you have a noodle cutter? If you have a bread maker, then it will easily help you knead the dough (this is the only way I do it now), and the noodle cutter will perfectly cut the noodles in a few minutes. I often make noodles after work, and I come late, sometimes at eleven in the morning. You throw flour and liquid into a bucket of cotton for 10 minutes, and go about your business. More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2843.0

There is also a bread maker and just how to knead. We cut the noodles by hand. Somehow, a few years ago I "got started" and still wanted to buy "bells and whistles" for purposeful cooking of pasta, but the first experience was not impressed and we "cooled down" for cooking. Now I read Temko and ask myself a question - maybe for a second run? Maybe it will tighten ... maybe like it ...

Peace be with you bakers!

igorechek-- - so that children don't eat popcorn with palm oil

so that's the point
on this and bread makers - multicooker --- noodle cutters and other pribluda
and even if you made noodles from soft wheat, there is some kind of confidence that it is still better \ well, in the sense without different chemicals \ store
Of course, you can argue that we don't know much about the flour that is sold to us in the store, maybe it is also with impurities, well, maybe so, but not only on pasta: D the factory makes noodles from the same flour, and they also add their own additives
now there is a boom in ham makers on the site, well, why bother in any store in bulk \ I'm again about Moscow \ choose whatever you want, again, you can object - the meat is not the same - BUT we reduce the risk to a minimum

py sy

you would have registered where you live in your profile - it’s easier to communicate

There is also a bread maker and just how to knead. We cut the noodles by hand. Somehow, a few years ago I "got started" and still wanted to buy "bells and whistles" for purposeful cooking of pasta, but the first experience was not impressed and we "cooled down" for cooking. Now I read Temko and ask myself a question - maybe for a second run? Maybe it will tighten ... maybe like it ...

In addition to cutting noodles, the machine can roll out the dough for the same dumplings, mantas, dumplings, ravioli, etc. I read that they even make puff pastry. The noodle cutter has many possibilities.

So I agree, the closer to the "original source" of the product, the less chance of getting an additive in the form of some nasty thing. For some time I worked at a bakery, saw the process of preparing cotton products, confectionery. The desire to buy it in the store has disappeared, we do it ourselves. I should probably go for an internship at a pasta factory, I think interest in home cooking will awaken ...
And for a long time we practically do not buy ham, sausage, etc. in the store, well, perhaps only sometimes due to lack of time ...