Homemade noodles, ravioli and everything for making them

ladies interesting dough bike

I have been reading this topic for a long time and always wanted or did not want a noodle cutter. I made it to the high bucks and the Euro, and suddenly decided that all the same she would give me a noodle cutter. I went shopping, shopped them and bought a Chinese Kelly for 1300, try it, so to speak, I will like it, so then I'll buy an atlas with a motor. I bought it on Saturday, rolled the dough a little all week and cut up wide noodles, freezing the excess. But after a couple of days the machine started to chew the dough and then once (on Friday) it broke down, the rolls got up to the scoop. MUSH disassembled it, the roller regulating the thickness of the rolling stood up as a stopper, inside the rod was all in raised metal and not a gram of lubricant. I cleaned it up with a file, greased it, assembled it and the FSE started working.
Thank you all for your good advice, experience and experiments. While I scoff with the dough, I try all sorts of compositions. Now I'm interfering with semolina. ... At first I really wanted a noodle dryer, then I realized that freezing is easier for me than looking for a place for dried. But I cheated on the topic about noodle cutters, I bought a couple of cutters for the dough. While I am reading further parallel temki about noodles and dumplings.

My noodle cutter has been rolling for 5 years already .. I bought it (I even ordered it from St. Petersburg), I tried it once, it doesn't cut it .. I packed it. to and is in the closet .. can also give her husband .. let him take a look ..

So for the first time everybody does not have a standard noodles and dough. Need to get used to. So you need to get out and roll the dough, cut the noodles and spaghetti. In general, I liked the process of rolling out the dough itself. Interesting occupation. But the dumplings are my scourge, there is also a steel Soviet dumplings, I bought a plastic Idea, but the dumplings don't work out anyway.
But on the other hand, lasagna will now often be in our house, since it is very easy to make from freshly rolled dough.

[Stafa]

Stafa,

And why don't the dumplings work? At what stage is everything covered with a copper basin?

At the stage of shaking out, I bang them .. and they are grunts, or stick, or fall apart. And my rolling pin is wooden and does not cut through the campaign normally. That is, while I and dumplings are not compatible. I looked at your small stucco moldings - we can also follow this path.

[Stafa]

Stafa,

Che, I suspect that your dough is coming out softly. Usually they fall apart (and stick) precisely with a gentle dough. It must be done more abruptly and not sparing his belly rub it with flour during rolling and before placing on the dumplings. You just need to show one time.

[HERE]

I have had a rolling noodle cutter for 5 years already.

Come on, let's get it out of the bins! Useful little thing !!!

At the stage of shaking out, I bang them .. and they are grunts, or stick, or fall apart. And my rolling pin is wooden and does not cut through the campaign normally. That is, while me and dumplings are not compatible

So I had such a problem, although the dough was cool! FIRST my mistake was this: I put too much minced meat there, that on the back side they puffed up with a ball and the SECOND sprinkled the dumplings with little flour, you can HERE to look at the photos of my first acquaintance with the dumplings I laid out IDEA, NOW I'm a PRO !!! Thanks to the girls from the forum !!!

It must be done more abruptly and, without sparing your belly, rub it with flour during rolling and before laying on a dumpling maker

Thanks, FSE worked! Dusted with delicious flour, and popped out like clockwork.

Thanks, FSE worked!

Congratulations!!!! Well done !!! And where are the photos?

I, too, am now going with my thoughts, to make dumplings and dumplings a bit, so you can't get your lazy ass off the sofa in any way ...

And why take a picture there, dumplings from the dumplings - they are dumplings in Africa.

Why take a picture there

but still ... it's interesting to look at the creations of members of the forum))) Rejoice ... so to speak ... for the success !!!

Creation is the same as for everyone from this form, but what preceded it. I read about pasties and decided to make them (in this life, the current cooked them once about 20 years ago, and I don't like pasties themselves as a class). I made a dough for 4 glasses, like it's delicious, after reading it in the recipe and in the comments to it. I stuck 7 pieces of pasties. And since my deep fryer broke down a long time ago and they decided not to buy a new one, I began to fry in a pan. Having fried these 7 pieces, I realized that I will never fry them again, the whole stove and around is in oil and I didn't like washing it at all. We ate those pasties, delicious, but no more. And somehow I realized that I don't like those pasties. And the dough is dofigish. So she began to sculpt dumplings, not to waste zhezh good. I did it twice, but still a lot of dough. Today I will make dumplings.

In my family, chebureks are very fond of, but I rarely do it for the same reason - everything around is in oil (((It seems there is some kind of mesh from splashes, but I don’t know if condensation does not form at all and does not drip into the pan?

Girls, what sprinkle pasties when frying is either badly covered up, or the dough is breaking. I fry pasties and they rarely sprinkle with me

I rarely splash

What kind of dough do you make? here I also fill the pasties well, and when frying they inflate like a bubble, then I turn them over and they burst ... Bottom line: the whole stove is finished ..

[Lummen]

Lummen,

I make regular dumplings - they don't burst.

If I do, I can show how I fill it up. But I will definitely coat the edge with an egg (in the place of pasting).

I make this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=292609.0
Chebureks are a fairy tale. Squeeze out the air before sealing.

I make this recipe

That's why I also made pasties for the recipe, I didn't really like it ... it turned out like cookies with meat, too crispy ...
I want such a cheburek ... so that it is soft ... so that it can even be rolled into a tube .. We sell such cheburek in a cheburek, MMMM delicious !!! It never worked out like that, I thought with the advent of the dough sheeter, it will turn out like this, but NO

I will do - I can show how I fill it up.

I will be very glad to see)))

I also do this recipe and they also inflate in the pan and, after turning over, begin to splash (((
And smear an egg on the outside or inside? I use the wheel, which glues and cuts, but still part of it breaks apart.

That's why I also made pasties for the recipe, I didn't really like it ...

I also did not like it, very fat dough (((

Peace be with you bakers!

Make pasties in the cartoon - minimum oil

I make pasties in a slow cooker. The only negative is that you cannot add or subtract power like on a stove. In the frying mode, I cover the top with a spray net. Well, not a minimum of oil, of course, but pour half a liter.

[MAKFA]

Oh, sincerely, I spent the weekend, and most importantly, productively !!! I found semolina of hard varieties of the company in the stores of our city MAKFA it turned out to be so yellow))) I made 2 tests, my favorite kefir and egg with semolina (50/50 took the proportions of semolina and flour) and here are the results


I made dumplings with potatoes and mushrooms. mmmmm yummy turned out and even from the remnants of kefir dough I made chebureks, in principle, normal turned out, only I did not fry them in a frying pan, but in a saucepan, where there was oil somewhere from half a bottle ... and the most interesting thing was only 2 cheburechkas burst, but I still I think this is not because of the dough, but from the amount of oil, if I fried in a pan, then everyone would burst when turning over

[Lummen]

Lummenhow delicious everything is
I have some non-photogenic dumplings

Now it seems to me that all the pictures are my dumplings))).

Well, you honestly, I went to do with cherries. If sho - shout louder, my combine is working there!))

went to do with cherries

mmmm with a cherry is also delicious

Now it seems to me that all the pictures are my dumplings))).

of course
With your light hand, we ordered ourselves Taper's nibbles.
I like

Lummen, Nastena, what a fine fellow you are, coped with the ravioli attachment to the empire! : girl-yes: I tried three times, but with minced meat and throwing out the mixture of dough with meat, I don't really want to. I will try to use your experience on something cheaper, I will do it with potatoes or cottage cheese. I thought maybe I'm not filling the dough sheets like that. Such a plastic attachment with wooden rounds is installed on the ravioli nozzle. Do you put the sheets inside this attachment?

[Lummen]

Lummen, what smooth dumplings turned out.
I know that this is wrong, but I am making pasties from yeast dough. Mine now only eat like that. It doesn't get rubbery ... just like on the water. and the next day you can eat and freeze. Fry in a wok-pan.

I also do this recipe and they also inflate in the pan and, after turning over, begin to splash (((
And smear an egg on the outside or inside? I use the wheel, which glues and cuts, but still part of it breaks apart.

Inside, of course, the edges, at the place where the future is molded. From the egg, they grasp very well. It's just that I don't have a stove right now (repair), I don't want to fry them in a cartoon, it's too small, I like a wide frying pan. I will show you how to install it (it seems that it is not so long).

[Larissa]

Do you put the sheets inside this attachment?

well, inside ... and I roll out one long sheet, fold it in half and turn it a little into the nozzle, literally half a turn, so that the dough bites and the filling is in the center, that's all! By the way, I have already gotten so used to working with her that now I can do very well with cottage cheese !!!

what even dumplings turned out.

it is yes !!!! I can't get enough of the molds !!! now we often have breakfast with dumplings
By the way, you must try to make from yeast dough.
Larissa, but the cheburek does not turn into belyash?

oh, I also remembered a little trick, I don't cut the dough with a knife (which came with the kit, with wheels) !!!! since when you insert a sheet into the nozzle, and it is long, then under the weight of the dough the sheet stretches a little and if you trim it with a knife, then there is not enough dough on the side ravioli, well, I basically don’t roll the sheet for the entire width of the noodle cutter ...

and I put the dough in the nozzle like this little man

Thank you very much Nastena! : friends: I'll try to do it according to your experience, I hope it will work out too

[Lummen]

Lummen, I, too, somehow attacked such a yellow semolina from Makfa, now I only buy it for noodles. And also, girls, yesterday I bought just such Italian flour, tomorrow I will try noodles from it

Girls, today I took out a pack of puff pastry for dinner, rolled the plates for 1, 2, cut them in half, wrapped freshly fried meat rolls with an egg in the dough and in the oven for 12 minutes

And there are still two plates left I had to make triangles with jam for tea
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Oh, we don't have such a decoy (namely, a decoy T). Therefore, I have never really seen her. If it's yellow, that's great! This is what you need!

[To love]

To love, Irina, and you add semolina in what proportion to the noodles?
mmmm what a delicious meat pie that turned out

[Nata]

Nata, Scarecrow, such semolina is sold in "Perekrestok", which is on Pushkinskaya near Spar.
This is "Crossroads" with a green sign, they are still somewhere in Tula. I saw, but I don't remember where ...
I bought my little one for porridge.

Nastena, 25 g semolina, 75 g flour and 1 egg ...

[Seven-year plan]

Seven-year plan,

I now have a bag of 20 kg of Italian durum, but how it ends - I'll keep in mind.And it will clearly end. very hard my cracking pasta, dumplings, dumplings and manti))).

[Natasha]

Natasha, have you purchased over the Internet?
If yes ... Then home delivery was ??? And then I climbed how much, everywhere delivery in Moscow ...
And I, too, will soon be over! You have to think something!

[Seven-year plan]

Seven-year plan,

An acquaintance of mine in Moscow works daily and drives by car to shift and back. I usually order for him, they bring him (that is, delivery in Moscow) and he brings me. How directly to Tula - I don't even know ...

[Chuchelka-Nata]

Chuchelka-Nata, I also ordered a big bag. They brought it. I opened it a couple of days later, and there black centipedes crawl. Rather, call where you bought. Replaced. this bag is normal, without living creatures. So check right away

[OlgaGera]

OlgaGera,

Wow, flour with crocodiles in the load ...))) And where did you get it? I kind of ordered August all the time - there were no punctures.

[Nata]

Yes, Nata, took it there. I've never even seen such people ... Skinny, long and many legs

Lummen, Nastena looked at your ravioli and decided to try it again. The dough, which was cut with knives in 21 seconds, stood in the refrigerator for an hour, while I made the minced meat. I rode on a deuce on a three, it seemed fat, I made the first tape, it didn't work out. The skinny minced ravioli itself did not fit there much, and I had to roll it with a wheel, I read your advice again, I began to push the minced meat directly with my finger inside, but it turned out thicker, but the dough in the seams here and there burst from the minced meat (overdone that is called) with a wheel. In General, I do not know what is faster to stick with my hands or with such a fit. Probably in the ravioli initially there should be little filling, but I tried to make it like dumplings. I make dumplings, the dough so that it shines through, a lot of minced meat, according to my requests, is obtained either by hand or on a dumpling machine. Idea turns out well on the dumplings. Can handle hooks. The rest was made on a dumpling machine. And you have turned out so pretty! I'll try again, until the fuse came out. You look at people, but here

[Larissa]

By the way, it is necessary to try to make from yeast dough.
Larissa, but the cheburek does not turn into belyash?

No, Nastya .. I roll out the cheburek and dough thinly. I fry the belyashi too .. but my son eats pasties ... belyashi-no

[Nata]

Nata, Thank you...
I also ordered from August ...

[Larissa]

Riding a two on a three seemed fat

I also initially thought that the troika would be thick, it turned out to be fine (although Bast1nda, Natalia and the deuce rolls everything), the more I roll a long sheet, that under its weight it sags a little and the dough becomes a little thinner, I only use this attachment I make raviolki with cottage cheese, since we love a lot of meat in dumplings, and I make dumplings on an IDEA dumpling machine

Probably in the ravioli initially there should be little filling,

It's right!!! ,

No, Nastya .. I roll out the cheburek and dough thinly. I fry the belyashi too .. but my son eats pasties ... belyashi-no

Larissa, so when you send the form for the cheburek, then I'll try out the yeast dough

Although I look Irina, you are also doing IDEA, I did not notice something right away, I read between the lines
tomorrow, by the way, I will also do it, you lured me here)))