Ikra
igorechek, the first experience we all often get so-so. So it makes sense to repeat it, keeping in mind the experience here. For regular flours that you sell, just take a closer look, choose the one that has more protein. I don't know what networks there are in Murmansk and what you can buy in online stores, but take a look there too, suddenly you will find something.
I have lost durum flour in the neighborhood. Yesterday I bought a small French semolina with 12 g of protein in the "Seventh Continent". Now, as promised, I kneaded noodle dough with dry white ones from 250 g of ordinary flour and 50 g of this semolina. Let's see what happens. So far, after kneading, without "rest", I like the dough. I'll roll it over, eat it, report what happened in the end.
I do not know where you come to Kutuzovsky. but the bus stop for trolley buses will be called "Dorogomilovskaya Zastava".
There, opposite the "Indian Spices" there is the State Courses "In-YaZ". My mother worked there all her life, taught English. The courses were organized at the dawn of Soviet power by N. Krupskaya. So these are places dear to my heart
kokoshkaI don't even know what else to say about Dorogomilovsky ... It is large and varied, you can find anything you like. Think of some exotic food for yourself, and search for ingredients there on purpose. 99.9% that there is everything you need.
Mar_k
I want to ask more in this thread, can someone tell me ??? So: I laid eyes on the Bosch MUM 5 combine, and the mum8 has a nozzle for pasta, as many as 12 forms !! So here are the questions: how is she in business, is it worth not sleeping at night for her sake and wanting her very much, having bought mum8; and can she still come to mum5? On the heavy side, you don't want to breed the pulp, because of the place, but on the other side, maybe it's better to buy a separate one ??? All in thought
Kokoschka
Ikra, I come to Victory Park and walked on foot to Spices, there I will ask the language to Kiev before it leads !!!
Thank you!!!!
igorechek
Quote: Ikra
igorechek, the first experience we all often get so-so So it makes sense to repeat, keeping in mind the experience here
Yes, you are probably right. We need a second run. Long ago I noticed that when there is a good technique for the production of something, then the hands themselves reach out to do something. The wife says that she fell in love with cooking, because there is something. I will take a closer look at the "dough roll-off" machines and devices for pasta-noodles -...
igorechek
Quote: Mar_k

I want to ask more in this thread, can someone tell me ??? So: I laid eyes on the Bosch MUM 5 combine, and the mum8 has a nozzle for pasta, as many as 12 forms !! So here are the questions: how is she in business, is it worth not sleeping at night for her sake and wanting her very much, having bought mum8; and can she still come to mum5? On the heavy side, you don't want to breed the pulp, because of the place, but on the other side, maybe it's better to buy a separate one ??? All in thought
Marina, there is a separate topic about Bosch combines. Everything is well planned there
Mar_k
igorechek, I did not find exactly about these forms there
Ikra
kokoshka, by public transport faster You will reach spices, walk this lane to the end and to the right. There, the required entrance to the market will be very close.
Kokoschka
Irina will do so!
Lera-7
Quote: Mar_k
I did not find exactly about these forms there
Here https://Mcooker-enn.tomathouse.com/in...35840.0 and so https://Mcooker-enn.tomathouse.com/in...36353.0
Ipatiya
Kara
Girls, please tell me how much you can store homemade dried noodles (dough on eggs) Something I swung at the weekend, 4 large containers nafigachila
Mar_k
Kara, I kept it for 2 weeks on the top shelf of the refrigerator in a closed container. And in winter I kept the score in a bag in a closet, but at the same time it was dried in a dryer - it was stored for a long time, and I don’t remember how long !!!
Kara
Marish, I also dried it down with a frenzy, not in the dryer, but on my "antenna", which, by the way, also thanks to you, I have it. I store it in a closet in closed containers, so you can? Not poisoning anyone in two months?
Omela
Quote: Kara
like autumn foliage, crumbled
Sister ... I left the noodles on the dryer on the cabinet in the country. Mom called yesterday, the grit was crumbling.
filirina
Here it is - it is falling from the dryer, an infection! So I switched to the freezer. She cut it, laid it out in layers on a stretch film, between the layers, too, wrapped it in the freezer - keep it for at least a year, nothing will be done to it.
Ikra
Aha !!!! So, I'm not the only one crumbled !!!!
I do not freeze (my freezer is usually filled with some other nonsense), but I still dry it on nets. Somewhere in this thread I posted pictures. I saw such nets for drying noodles at a large food exhibition, where they presented a pasta machine. a very correct thing - a frame on legs to dry both from above and below. It dries up perfectly, and dry land in "tangles" (I don't have the patience for decent "nests" But the result is flat, very convenient for storage in a box, tangles.
Egg noodles can be stored in the refrigerator for a long time, I kept it for a month, only the container must, of course, be airtight.
Mar_k
Quote: shade

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

I made spaghetti for the kids today. I added a little apple cider vinegar to the dough (1/2 tsp for 2 eggs and 300 grams of flour 1 sec + olive oil + 3 tablespoons of water). Vinegar gave a very light, and even completely imperceptible sourness to pasta. And it was delicious. considering that apart from butter, the children did not add anything to the spaghetti. And the eldest ate with cheese, because of the cheese there was no sourness at all. It was delicious !!!

Homemade noodles, ravioli and everything for making them Homemade noodles, ravioli and everything for making them
Homemade noodles, ravioli and everything for making them

Homemade noodles, ravioli and everything for making them
Omela
Cool!
Mar_k
Omela, yeah, I wanted it for a change !!!
Aygul
Marish, well finally - blue pasta
Mar_k
Aygul, and we pull out the blue from the plate first !!! The average daughter ate with her hands, it tastes better for her !!!
Tanyulya
Pretty girl !!!
shade
Peace be with you bakers!

Mar_k--
well done

and I still have stickers on eggs since Easter - let's try
Mar_k
Aha! I'll roll it up wider and let the kids glue it, hopefully they'll cope by dinner!
Scops owl
Ikra Following your example, the land is also on the net, I liked it. And they also crumble from the dryer. Then I put it in shoe boxes and paper bags (those that are immediately available).
But I don't know how to make nests, well, it doesn't work. And so I twirl my finger, and so I rotate. And how in the store it does not work. Who can teach the good?
Mar_k
Scops owl, I support!!! Who would teach to build beautiful nests !!!
olgea
Girls, tell me please, once I watched a video on the forum how I make like small dumplings, put minced meat on a long layer of dough, then cover it with the second half of the dough and roll it up and cut it right away. I just can't find it, I really want to make my little daughter, otherwise even the smallest dumpling won't fit in her mouth, and she really likes dumplings. Thanks for the help.
lovechek
there is such a thing
shade
Peace be with you bakers!

olgea--
boy can you answer
I have an amateur grandson - eater of homemade dumplings
before we sculpted normal for ourselves and for him little
now we make the same for everyone - despite the size of the mouths
that is - we spread the minced meat on a long layer of dough - we roll it up and into a cartoon for steam
such a lazy dumpling: yes: dir yes eat

like this is true with potatoes

🔗
olgea
Thank you, but no, not like that, they were there with minced meat, and without a rolling pin, just a roller and they turned out so small.
olgea
Quote: shade
boy can you answer
Of course you can, it's great, it's just that we're still learning to eat with a fork, and it's more convenient for us to prick the small ones separately.
olgea
Found found, subject "dumplings and fodlya dumplings" post 509. It is necessary to save
shade
Peace be with you bakers!

sent me the other day to eat from Italy
well, in addition to cheeses and hams, there is also pasta
different pasta and fettuccine-mutuccine and spaghetti-farfalloni
with both ink and spinach shorter assortment

so in everyone there is only flour and water about the egg, even a word
Musenovna
shade, with eggs, it's mostly homemade pasta that Italians themselves make at home.
And factory-made almost always flour and water. But nobody forbids you to do not on eggs, but on water.
shade
Peace be with you bakers!

Musenovna--
no-- I'm doing something on eggs
I just dug in the grid and saw that all those pasta that they brought me were of different price categories and I just thought that those that would be more expensive on eggs but no
Kara
shade, in Italy there is a special attitude towards pasta, and homemade (right here with pens) is made only by special maniacs in stores, even the smallest ones have such a variety that we never dreamed of. I have been there several times, I adore this country, a lot of Italians friends, and so when I puzzled them, they say, "I want a dough sheeter and cutting, which would you advise?" - they freaked out
shade
Peace be with you bakers!

Kara--

I have another joke
in addition to various pasta, they brought me a box of sauces
and it turned out that both are the same
well, we boiled a pack and threw the jar there: yes: tasty but not juicy like that: lol: knocked over the second one: yes: well, sort of like normal - the current is concentrated or something
and the next day we called and I asked a question - a can for a pack
they say yes: yes: well, you can say half a container so I have 2 banks and current
to which VARI PAUL PACHKI received an excellent answer
I'll take a picture
like these ones

🔗
Kara
Oh, Grossman! It's yum !! I think you have already figured it out, but if not, then this is exactly how it comes out to 250 g of pasta (moreover, they sent you very cool, from durum wheat, it is healthy!) Exactly a jar of this sauce In a jar of 200 or 300 grams, yes after all?
shade
Peace be with you bakers!

Kara--

not in these jars 350
but in these 270

🔗

and I also liked with spinach and cuttlefish ink

🔗
Tashenka
Here, in terms of cuttlefish ink, I had a question ... People who cooked pasta with them, tell me, how much flour does 1 bag go? And how do they affect taste? Thank you all in advance!
Rada-dms
Quote: Kara

shade, in Italy there is a special attitude towards pasta, and homemade (right here with pens) is made only by special maniacs in stores, even the smallest ones have such a variety that we never dreamed of. I have been there several times, I adore this country, a lot of Italians friends, and so when I puzzled them, they say, "I want a dough sheeter and cutting, which would you advise?" - they freaked out
Well, these are urban and young people more often use ready-made pasta. But in remote villages, especially in the south, below Bari to Tropea, there are aunts sitting in front of the door right on the streets and making gnocchi, drying pasta, conducting conversations. I can't make out all my photos from Italy - more than 5000 to show! Especially in Naples, they sit a lot in the evenings, but you have to walk to those streets and return before dark!
Kara
Oh, right to the sharp pinch in the heart of the memory !!
Rada-dms
Kara, I’m already counting the days, I started learning Italian, in the sixth lesson already! Can temko create for fans of Italy, and then so many emotions, and nowhere to pour out!
Ikra
Quote: Tashenka
What is the amount of flour for 1 sachet?
Oh, trees, just saw ... What bag? I have a tiny one, 4 g. I put it on 300-500 g of flour.
Tashenka
Oh, thanks, Irochka! And I have the same tiny one. I took 2 for testing. What if my boys like black noodles!
Dana15
Good day. Children are very fond of ravioli, but they don't have enough time to sculpt, my husband said what you want, then choose for your birthday, so I thought that I would buy a marcato atlas ravioli, bekker (dough roll) - I worked for 15 minutes, then I had to take it to the store.Maybe someone will be able to tell who used it, whether it is really convenient for her to make ravioli, or is it thrown away money and still have to sculpt it by hand.
Rada-dms
Dana15, I used the description in another topic, I really liked it!

Homemade noodles, ravioli and everything for making them


Homemade noodles, ravioli and everything for making them


Here I tested and described the process
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389332.600
Dana15
Rada-dms. Thank you so much, I found the topic, I will look for noodles with raviolnitsa in the store
shade
Peace be with you bakers!

there is an interesting way to bake at the end

shlyk_81
I looked at the topic diagonally, maybe there was already this question. And if you make noodles from rice flour, you get funchose? Maybe someone did it?

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