Homemade noodles, ravioli and everything for making them

[filirina]

filirina, Irina, thanks for the advice! Next time I will definitely use

[* Anyuta *]

now I will try only with minced meat!

* Anyuta *, I'm glad that my review and about the nozzle, someone helped someone How to do it with FARSH, unsubscribe ... It's just that my whole freezer is full, I won't do it in the near future)))

How to start getting to know the noodle cutter?

CurlySue, accept congratulations And so, make noodles !!!, some kind of delicious chicken broth mmmm ... you won't miss !!!

When necessary, I took it out, froze it, unrolled the roll and off you go - put it out and start filling it!

filirina, And for lasagna, do not cook noodles? It's just that I haven't done lasagna yet, but I seem to have read the recipes and cook the sheets there, (of course, there are sheets purchased everywhere) Tell us how you make lasagna please (completely recipe, if not difficult)

You don't need to cook fresh lasagna dough. Only dry store is brewed. And I make lasagne according to any recipe I like or according to the availability of products. Whatever you do, it will be delicious (like pizza itself). The main thing is a lot of cheese, tomato sauce or béchamel sauce, and in summer there are fresh tomatoes. And with this splendor (homemade leaves and sauces), minced meat and any vegetables are good!
And I'm sorry with recipes, but I'm not friends! I'm all jumping skip by eye! A recipe is always just an idea, and the result is a creative process. Therefore, the best recipe is to cook without a prescription!

[Lummen]

Lummen, and purchase sheets are not cooked everywhere. You need to carefully look at the pack, there are those that you don't need to cook, you just lay them out in the form and pour the béchamel sauce, alternate with the filling. They should be allowed to stand for a while before baking to get soaked.
And at the master class in Italian cuisine, immediately after rolling, we slightly welded (about 1 minute) long layers of dough sheeter, and made lasagne. That is, they were made from fresh layers, not dried.
I will not write the full recipe, but I will say this: for lasagna you need a juicy filling and a lot of béchamel sauce, then it will come out juicy and tasty.
At the master class, we made it with bolognese sauce, which itself is quite liquid, and the bechamel was poured so that everything was well covered.

[filirina]

filirina, Ikra, thanks girls, we will try !!!
Today my husband just brought lasagna home from the cafe. It's just that he buzzed all my ears about her that she is so delightful that she very rarely visits this cafe (since there is a business lunch and there is a different menu), he hunted for her for six months and still caught
Of course, when I looked at her, I was a little horrified there, the sheets were not pasta, but ordinary LAVASH, to which my husband replied, "because lasagna is called Lazy"I certainly did not try it, I left this miracle for tomorrow))) (I don't eat in the evening)
It will still be necessary to please her husband with a HOME LASAGNA ...

Peace be with you bakers!

I've already done one lazagne lasagna

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=395098.0

but then with vegetables and here with meat muddied, and went on the beaten path
with lazy, that is, but as an ingredient of lazy, this kind of thing worked

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CurlySue, congratulations And so, make noodles !!!, some kind of delicious chicken broth mmmm ... you won't miss !!!

Thank you, in fact, for this I took it = good pasta and spaghetti have soared in price now ... well, you know, the euro exchange rate is everywhere - both you and us - cosmic. The price of pasta for the price of meat - IMHO, this is too ...
As a result, in order not to eat tasteless cheap pasta I decided to buy a pasta machine, I wanted to buy it for three years already ... but finally I decided.
Sat down for recipes ... and so many ideas in my head at once. I would like to cook a strudel with apples, thanks to this unit, I will get a thin dough,
and his husband loves Napoleon cake ...
In general, today I'll start with thin noodles for chicken soup (with homemade chicken), I read 10 pages from the beginning of the topic, I think I can handle it

Dear Ladies! Please give good advice. Rereading the entire forum is simply not realistic ... but I understood something, but there are still questions.
At home, there is a normal meat grinder from household assistants, a separate manual blender, a separate juicer ... Based on what we cook, it may not have enough to knead the dough and accessories for cooking from the dough: for example, instead of a rolling pin, how to sculpt cakes for Napoleon than to cut and sculpt dumplings and dumplings.
1. Is it better to have a separate device for rolling out dough and cutting noodles, a separate kneader, a meat grinder (she has one), or is a good harvester better able to handle this? That is, to buy a dough sheeter - cutting and a mixer, or instead of taking all the necessary attachments and the combine itself?
2. Is it convenient to use the attachments on the food processor for slicing onions, carrots and other vegetables in cubes or finely as on a grater, or better with a knife and a grater?
3. And the main question, for which reason I am writing in this thread. We love it, but we rarely do it just because of the hassle: dumplings, dumplings, I would probably like lasagna (they did it a couple of times), mine periodically makes a chic Napoleon. I don't know why Italian pasta is worse than homemade pasta. Therefore, I do not understand if a noodle cutter with rolling dough and cutting noodles is desirable or for our dough products only rolling is enough?
4. By models - here the main discussions were about Marcato Atlas, Marcato Apia and Imperia Titania. If I get the answer ala "noodles are needed because that ..." and decide to take not rolling, but rolling with cutting noodles, then the question is - is it better to roll out and dough separately or for my products is it better to take the Marcato Pasta & Pizza model? Now there is no dough mixer, except for the container and hands. Can Marcato Pasta & Pizza knead and roll well for dumplings and Napoleon? Or is it better to take, say, Marcato Atlas Motor 180 and some kind of kneader separately? Or not fooling around with the kneader at all, but stirring with your hands as usual? From my mother-in-law, she says, what for is he needed ?!
5. Or is it better to combine all these functions in a combine?

Ladies, I'm sorry, I understand that it is not entirely clear. perhaps. I explain myself - it still whistles in my head from the many options)

[VANA]

VANA,

You have a lot of questions. can I only "hook" some?

To knead dough (any !!!) you need a bread maker. The issue with homemade bread, unleavened dough for dumplings / dumplings / manti / noodles / pasties, etc. will be completely resolved for you. The issue with yeast dough (for pies, pies, rolls, buns, cheesecakes, etc.) will also be resolved once and for all. The bread maker is superb, believe me, it has been with me for many years, I didn't buy it yesterday. The harvester does not normally chop meat (it will "moisten" it, unless, of course, it has a meat grinder attachment), nor does it knead the dough. You already have a meat grinder.
Further, if you like to sculpt by hand, then you simply need a dough roll. You can even spit on the noodle cutter (even with a roller knife / simple knife, you can cut these noodles yourself later), but rolling saves a lot of effort. If you are making on a round dumpling machine (Soviet times / sample), then it is more problematic - the dough sheet after rolling is simply small for it. I sculpt with special molds or with a roller knife for ravioli I fix it, so I'm just delighted)). Best of all - together: one rolls on the rolling, the second sculpts. You will very quickly turn the dumplings and have fun together.

But we are unlikely to bake bread. And the batter, for example, for pancakes, is understandable. that it is easier to knead in a saucepan with your hands than in any other device.Although even if you bake bread, then in Marcato Pasta & Pizza it is proposed to knead for dumplings, bread, and pizza. I, while reading the forum, did not understand why then there are practically no reviews about such a thing. I put it on the table, poured in the ingredients and knead, roll, cut without fiddling with two devices separately. Is she bad? Maybe not qualitatively kneading? Will this machine pull the dough for Napoleon and roll it out onto cakes? I am simply seduced by this approach - if a multifunctional one does no worse than individual devices for a separate function, then it is better to take one combined one. Therefore, I immediately drew attention to Marcato Pasta & Pizza, and not to a separate kneader and separately rolling with cutting. But I did not find just reviews about this device from users.
About the sculpting of products. Yes, I thought that to sculpt rolled sheets then in forms like Tapperware. I understand that a round dumpling maker, for example, will require two strips. I see no problem. Here Creamy laid out a whole master class, I am delighted with the enthusiasm and love for the work. Looked, took into account.
Concerning the technique of the flying carpet type. I mean. what if you buy the appropriate attachments for each function - a meat grinder, cutting vegetables, a dough mixer, dough rolling, dough cutting. Is it the convenience and quality of functions that benefit from a bunch of individual devices or not? Which ones will win. and which ones are not?

But we are unlikely to bake bread. And the batter, for example, for pancakes, is understandable. that it is easier to knead in a saucepan with your hands than in any other device. Although even if you bake bread, then in Marcato Pasta & Pizza it is proposed to knead for dumplings, bread, and pizza. I, while reading the forum, did not understand why then there are practically no reviews about such a thing. I put it on the table, poured in the ingredients and knead, roll, cut without fiddling with two devices separately. Is she bad? Maybe not qualitatively kneading? Will this machine pull the dough for Napoleon and roll it out onto cakes? I am simply seduced by this approach - if a multifunctional one does no worse than individual devices for a separate function, then it is better to take one combined. Therefore, I immediately drew attention to Marcato Pasta & Pizza, and not to a separate kneader and separately rolling with cutting.

Almost everyone on this forum has a bread machine. They don't really need this kneader. They have a kneader all by themselves. Another thing is the pasta machine, which kneads and immediately squeezes out the pasta (that is, a continuous process that does not require any intervention and shifting)), but this is a separate conversation.

So that's it. In your case, it turns out exactly the opposite: Marcato pasta and pizza are just a very highly specialized device. In addition, rolling out the dough and kneading it are functionally in no way connected in this device, it is not a continuous process. You must remove the dough from the kneading container and roll it out on the attachment as well. What difference does it make to you - take it out of the same machine on which the rolling machine is attached or from another (bread machine)? I suggest you buy a more widely used bread machine. Perhaps you will not bake bread (although you have not tried it - oh, do not promise))), but she can do a lot, even without bread itself. You can even bake pies and rolls in it, having previously made yeast dough in it. It not only kneads, it also has programmed modes for making various doughs (kneading, maintaining the required temperature, adding nuts / raisins / other fillers, kneading): dumplings (separate program), pizza (separate program), etc.

As for the attachments. It depends on what and on what unit. On Kitchen or Arkansrum, the attachments are practically separate units in the form of attachments. But Kitchen itself or Arkansrum and each nozzle is often more expensive than a separate device. I prefer to have a separate instrument / attachment for each function. The more versatile the device and the stronger "integrated" and united together all its declared functions, the worse it performs each of them - an engineering axiom))).

Are there electrolap cutters?

I have, as it were, electric, a nozzle for a PastaPassion food processor, you don't need to twist it with your hands, but it only fits on some models of boshes. I think other brands have their own attachments. I remembered about the noodle cutter, I will cook lasagna today, I have not pleased my Italian cuisine for a long time))

[Scarecrows]

I subscribe to every word Scarecrows.

[Scarecrow]

But we are unlikely to bake bread

You say so now, because you don't have a bread machine
Scarecrow, Creamy, I support. Neither add nor add

Now I can't imagine myself in the kitchen without a bread machine. I bake bread only 1-2 times a week (we don't eat much), but buns, buns, and so on, so on ... I can't go anywhere without a bread machine. I support girls

Thank you ladies for the directions for the right choice! But, the matter has become even more complicated now. I wanted to buy three functions in some set 1) knead; 2) roll; 3) cut - dough for noodles, lasagna, dumplings, pizza and cakes for Napoleon. I thought I'd use the time to choose one device, for example, Marcato Pasta & Pizza, or two - Atlas Motor 180 and some kind of kneader like a blender or a combine. Now I will get directions for thoughts and more in the stove. You girls are funny, dynamic and kind. It's still a week. But then, I hope, we will save this time with convenience.)

People, post a link, please, about how to set up the Atlas dough sheeter rollers, I think I've seen such an instruction somewhere, but I don't remember where. My brand new atlas on the last numbers 8 and 9, obviously the roll of the test goes all the time in one direction. In principle, not critical, but I really want to make thin ideal layers. I should know where to tweak.

I wanted to buy three functions in some set 1) knead; 2) roll; 3) cut

After kneading, it is better to leave the dough alone for a while so that it will lie down and mature. You can in the refrigerator overnight.
And then you will roll it out and cut it. This is me about the dough for noodles / dumplings

[VANA]

VANA,

No, nothing like that. Take your AtlasMotor 180 and your bread maker. This will be your kneader. It just has a wider functionality. If you want something other than a kneader - it will do you, you don't want to (I doubt it very much))) - you will only knead the dough. You would also have to choose a dough mixer. Now, instead of a kneader, you will choose a bread machine. It just changed one for the other.

[VANA]

VANA, listen to Natasha's advice! This will save you nerves and save you from mistakes and unnecessary expenses. Remember, appetite comes with eating ... With a bread machine, there are more opportunities for imagination in cooking.

Hostess, please tell me who uses durum wheat flour? What kind of company, and where can you find it in Russia?

Girls, who knows how wide the dough comes out from under the Kitchen dough sheeter?

[Alevtina]

Alevtina, on their website it is written - 14 cm.
I also wanted to buy these attachments.

[OlgaGera]

OlgaGera, thanks for the fast reply!

Pets offered to grind the adapter shaft in order to use the manual empire, and not buy attachments, but use what they have.
I thought that Kitchen's 18 cm

[Alevtina]

Alevtina, and what kind of attachment do you knead the dough for dumplings / noodles on kitschen? I'm still afraid of her

[Lummen]

Lummen, ask Natasha Chuchelka, she seems to take somewhere through an Internet store

I don't have Kitchen. I use the Empire.

[Lummen]

Lummen, Nastena, I ordered flour from this store!
But I had delivery in Moscow! And now, I looked, they have delivery in Russia. I need to call and find out.

🔗

And so, I make noodles entirely from durum flour! I like!!!

[Seven-year plan]

Seven-year plan, Svetlana, Thank you

Where do you get it, hard varieties, never seen ...

[Natalia]

Natalia, yes on the Internet !!!

Hostess, please tell me who uses durum wheat flour? What kind of company, and where can you find it in Russia?

in our city I bought in the store Mir Vkusa, TM Mistral - white packaging with blue, semolina semolina is called.

in our city I bought in the store Mir Vkusa, TM Mistral - white packaging with blue, semolina semolina is called.

Yes, that's right. The Russian marking of semolina may be "M" - from soft flour, or maybe "T" - from hard varieties. It is not usually written right on the front side of the pack, but it is always written in small letters - I have seen it myself many times. So semolina of category "T" is exactly semolina according to the European classification, that is, semolina from durum flour. It is, however, rather large, I like the smaller one. But she will go too. Only the dough from it should be allowed to swell well. And for some reason it is always white and never yellow.

It is, however, rather large, I like the smaller one. But she will go too. Only the dough from it should be allowed to swell well. And for some reason it is always white and never yellow.

I bought semolina with a letter T, semolina is written on it, it is yellow and small, Mistral firm, weight 450 grams (black packaging with blue monograms), I liked it, I made pasta dough out of it, great, it’s hard, of course, to mix noodles, but I managed , and semolina is delicious if you cook it

I just read on the Internet about semolina and semolina is not flour ... this is a piece from the article:

Durum flour, semolina, durum and semolina. These flours are made from durum or durum wheat. Durum flour usually refers to flour that is usually finely ground. Durum flour is a rarity and if there is no shop nearby with a decent range of Italian products, it must be ordered. Fortunately, in most recipes where the content of such flour does not exceed 50%, it can be replaced with semolina. Semolina is a small grain from the same wheat. Sometimes it is simply called semolina, sometimes semolina flour, but the grind, in my experience, is always the same. Semolina can be easily found in almost any large store.
With the exception of one case, semolina is not semolina, and semolina is not semolina. Semolina is smaller than semolina (as a rule, I came across semolina and a similar grinding) and is ground from completely different wheat.

that's why I became interested in real durum wheat flour ... or still you shouldn't bother

[Lummen]

I bought semolina with a letter T, semolina is written on it, it is yellow and small, Mistral firm, weight 450 grams (black packaging with blue monograms), I liked it, I made pasta dough out of it, great, it’s hard, of course, to mix noodles, but I managed , and semolina is delicious if you cook it

It was the mistral that I never bought (we don't have it). But here is the Finnish semolina / semolina Nordic white. And large, like our domestic semolina.

Lummen

Of course, semolina is not flour. Manka is a much larger faction. But Italians actively use not only durum flour, but also semolina from durum (by fraction - poured semolina). By the way, I just bought the flour (it's still not as fluffy and light as the VS flour from soft varieties) only bought a couple of times, probably. Everything else that I took was semolina of varying degrees of grinding. The overwhelming majority of the semolina we sell are semolina marked M - from soft varieties. This is not a semolina for sure. But semolina with marking T is an analogue of semolina.

[Seven-year plan]

I have to go shopping tomorrow to study semolina ... And then I have not yet found with whom I take 25 kilos of flour)))
Seven-year plan, Scarecrow, and how do you store flour once you take it in bulk? Tell me please

[Lummen]

Lummen,

I have it in the basement of the house in a bag. There is a constant moderate temperature and everything is OK.

But semolina of the "T" category is exactly semolina according to the European classification, that is, semolina from durum flour. It is, however, rather large, I like the smaller one. But she will go too. Only the dough from it should be allowed to swell well.

Nata, thanks for such a detailed opus about semolina.
And you take it in what proportion with flour? Or can you completely replace flour with it (for noodles and spaghetti, for example?
And how much of this semolina T should you take by weight if you replace flour with it?

[Nastena]

Nastena, Lummen, and I just have an apartment !!! Therefore, I put it in bags and vacuum it! (I have a Zepter vacuum apparatus).
And then I take out and unpack one packet at a time! And no bugs will start!
And stored perfectly!

Elena, CurlySue, I'm not Nata, but I will also share my experience.
I didn't buy semolina, but Italian durum flour. So I don't bother her with anything, just for noodles! It turns out great! Rides well, they keep their shape during cooking and do not boil!
And most importantly, conscience does not torment when you eat it !!!

[CurlySue]

CurlySue,

I take as much duruma as the recipe says for just wheat flour. Sometimes I make it only from it, sometimes I replace 1/4 of all the flour of the recipe with premium flour. This technique is usually used if I use semolina, that is, durum with crumbs. Flour of the highest grade forms a more uniform "base" in such a dough. Although it will work if you just take one semolina. I just found this recommendation from an Italian chef. In fact - at your discretion. It will work in any way.

Do not be afraid of her! Put everything according to the recipe, and then just stir in a little flour if you find it soft.

[Scarecrow]

Scarecrow - Nata, do you knead the dough for noodles / dumplings with Kitchen? This is what I am afraid to approach him
Which blade - triangular or hook?

[OlgaGera]

OlgaGera,

Olya, a bread maker. I bryak everything into the oven, it mixes up and not necessarily to absolute smoothness. The main thing is that all the ingredients are moistened and combined. Then you can take it out and knead it with your hands, adding flour if necessary (usually necessary). Because it's already a matter of two minutes and no Velcro on your hands. Kitchen is also possible. For a tough dough, do this with a hook. You can use the same technology: let him connect everything in the bowl and make friends, and then knead it by hand. For me, always in kneading dumplings, the most disgusting thing was digging in this water-egg slurry at the beginning (when everything flows and all hands are stuck))).

Don't be afraid of Kitchen. It's a monster! This is a gorgeous thing! I don't get off of it. Yesterday: minced the minced meat on the manti through a meat grinder, kneaded the minced meat on the manti, rolled the dough onto the manti, beat the eggs for the casserole, kneaded the casserole itself. It's just one meal.

[Nata]

Nata, Thank you
So I don't like the initial stage of mixing.
I have so many questions about Kitchen, horror. Where to ask?

and I just have an apartment !!! Therefore, I put it in bags and vacuum it! (I have a Zepter vacuum apparatus).

so I also just have an apartment, I will have to look at the vacuumator too ...

[OlgaGera]

OlgaGera,

In the section on Kitchen.

Today in Auchan I bought grade T semolina from Makfa. The price is very affordable. Maybe someone will need information.

fried miniraviolki today)))

Today in Auchan I bought semolina grade T from Makfa

I'll have to look in our Auchan, I'm going there in a couple of days. Semolina and Durum are unable to buy something in our city, at least try to make the dough with such semolina.

fried miniraviolki today)))

Oh, at first I thought they were cookies. With filling. The idea now is to make something from shortcrust pastry with sweet filling using these molds. And bake in the oven. But the cloves will probably disappear during baking.