Homemade noodles, ravioli and everything for making them

I like to do it on Idea, they pop out at times, although I put a lot of minced meat, especially with this dough.

[Nata]

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

Where can I find it? this August)))))

[Marina]

Marina, here.

🔗

[Lummen]

Lummen, Nasten, did you make semolina pasta? Should it be diluted with flour? How is semolina 1: 3?
Yesterday I opened a bag with Semolina, a yellow one - semolina from Makfa is the same) I added semolina to flour for 1 egg 75 flour-25 semolina ...

[Scarecrows]

Nasten, did you make semolina pasta?

no, I didn’t, because I don’t find semolina yet, so far only semolina, but I was interested in Scarecrows
this is what she advised me

In noodles / dumplings dough, I divide the mass of flour by 1/4 and 3/4. 1/4 - regular white flour of the highest grade, 3/4 - flour from durum wheat. Recipes - whatever you want at your discretion, just specific flour is used. That's all the secrets))).

This flour is yellow, does not boil down into jelly during cooking.

th, yellow one - semolina from Macfa is the same

Irina, is she the same in size? or is it all the same with flour?

Girls, durum just like flour, as we are used to, does not happen. It even sprinkles with flour (looks like fine, fine grains) rather like ... sand or something. The structure is different, shorter. The dough can be made from one semolina, be sure to swell (lie down) for any unleavened dough. But I like to dilute semolina by adding a quarter of the sun flour (as written in the quote above). Flour VS simply gives a kind of homogeneous "base" for grainy semolina, makes the dough more plastic. This I looked after one of the Italian chefs. BUT! You can only make semolina, everything will work out.

You can only make semolina, everything will work out.

if only it cost the same as the flour of the sun, then everything would surely be lost

In appearance semolina is slightly smaller than semolina, but larger than flour, and the price compared to semolina
It was not possible to knead the dough from one semolina yesterday, I had to throw it out
I'll try to replace 1/4 of the flour with semolina - maybe it won't be any different as with semolina, then I won't spend money, I'll just add semolina

[grains]

It was not possible to knead the dough from one semolina yesterday, I had to throw it out

Everything was well mixed with me and I had wonderful Megrelian noodles and dumplings. Mixed only from semolina.
Actually, we, in Russia, have always had flour grains, not semolines and durums.

It was not possible to knead the dough from one semolina yesterday, I had to throw it out

So it was necessary to add a little water.
I made from one semolina, I did pretty cool. Everything worked out great. After the dough has stood in the refrigerator for an hour, it turns out to be more plastic. Semolina is rather large compared to flour, it must be given time to swell.

Today I made noodles from one semolina, 200 grams of semolina and 2 eggs, the dough in a blender to crumbs, then I squeezed a little with moistened hands and left to rest for 2 hours. The look of the dough is still the same, of course, there was also a desire to throw it out))) but everything was rolled, and it was cut as beautifully, no words.

Which one to throw out ?! What are you doing ?!))) From semolina, a completely normal dough is obtained. You can add a quarter or a third of the premium flour (I go to different topics, I write the same thing everywhere))). The sun flour will give your semolina a plastic "base". This is the advice of an Italian chef.

Girls, tell me where you get the molds / or what to call / for sculpting dumplings and dumplings, help, pliz, I just can't find it in the subject

We also make two types of flour, but from 100% semolina all hands did not reach, but everything worked out !!!

Girls, tell me where you get the molds / or what to call / for sculpting dumplings and dumplings, help, pliz, I just can't find it in the subject

if you are talking about such a form

then here
then it's in stores

Girls, help yourself: dumplings-dumplings with chum, minced meat on kefir)

[To love]

To lovehow pretty
And what kind of mold did they make?

[minced meat on kefir]

minced meat on kefir

mmmm what an interesting minced meat on kefir)))

Beauty !!!

Oh, of course the dough on kefir
And the molds are like Teskomovsky, only separate, there are 3 sizes in the set - this is average ...)

[grains]

Everything was well mixed with me and I had wonderful Megrelian noodles and dumplings. Mixed only from semolina.
Actually, we, in Russia, have always had flour grains, not semolines and durums.

Don't be confused by the name "gritty". Grit is the finest flour. The grade is higher than the highest. It was very expensive because it was very small. It is completely different from semolina, semolina and something similar in faction. And all sorts of semolins and other types of durums, that is, durum flour, I use mainly for usefulness, since the mechanisms of digestibility of flour from durum and soft wheat are different ... But I want to preserve harmony ..

By the way, rebziki, what kind of dough I have never made in my life: on water, on milk, with butter, kefir, without eggs, with eggs ... Anything cracks when frozen! Therefore, I still prefer fresh dumplings or manti. Or khinkali (I did it yesterday). Moreover, making dough / minced meat is not a problem with modern equipment.

Natasha, by the way. Now, only on your tip, I sculpt the manti in a varenichnitsa for 3 pieces. So convenient and fast. And now I don't attract my husband, he was my modeler.

I mold manti in a dumpling dish for 3 pieces

and not small mantas are obtained?

Grit is the finest flour.

I will disagree.
That is the name of the grain, that it is flour with increased grain size. Yes, at one time, it was sold in grocery departments. More expensive than premium flour. Unknowingly, I cooked porridge for myself, at the age of 7, I thought it was semolina. I wanted to help my mother, cook the porridge myself ... that's when I learned about the flour,

and not small mantas are obtained?

Small, of course, but fast and the dough is perfectly thin. But we usually didn't do very big.

[OlgaGera]

OlgaGera,

You said about "in Russia". And before the revolution, it seemed like it was flour of the finest grinding. I dug into the grades of flour and read, there was a case. I was also sure that it was grains, I was surprised then, so I remembered. In short, everything is florid and confusing there))). Syrnikov has something about this. 🔗
I read so many different things. Terribly interesting))). The finest grinding of grit was called candy (that's also the name, yes, why candy?). Therefore, it is for certain that there is gritty food is completely incomprehensible and is still constantly arguing about it))).

In short, thanks to your post, I read it again and found a lot of interesting things and I'm more inclined to believe that you are right))).
Oh, by the way, today's "manti".

[Scarecrow]

Scarecrow, Nata, I had an idea, but somehow it flew away, a good idea, I really like to sculpt dumplings with this form!
You sit them down so that the erakeza looks up ...

[Kokoschka]

Kokoschka,

Well, yes, I put them a little on the "ass"))).

I’ll have to try it, now I’m making rectangular dumplings for speed. turns out quickly!

[Nata]

I read it again and found a lot of interesting things

Nata, and I went to read again.
Well, I don't remember very ancient times, but the Soviet ones were well postponed
And you can call me.
There's such confusion with these grind categories. So we're all right

It was not possible to knead the dough from one semolina yesterday, I had to throw it out

Oh, what a pity, I had to leave it in the hall for the night, the dough would become

I have already adapted to making dough in the evening. It lays in the refrigerator overnight. It can even lie down for a couple of nights.
I did it according to many recipes, but I must send it to bed.
Then I take them out of the fridge, do minced meat or stuffing. And the dough gets warm. When rolling, it turns out to be very plastic

Somehow kefir remained, I put it in cling film and put it in the refrigerator, the next day it somehow turned gray (
And the thought of "supper" happens at lunchtime)
There was no idea about putting the semolina dough in the refrigerator until the next day.

[To love]

To love,

It doesn't turn gray on kefir and durum. Lied and a week - everything is OK. From the usual flour of the sun - yes, it gets dark.

75 g flour
25 g semolina
1 egg - togliatelle

Green basil 25 g
Parmesan cheese 25 g
Pine nuts 1.5 tablespoons
Olive oil 50 ml
Garlic 1 clove
Salt to taste - pesto sauce

And on the contrary, I took more semolina, less flour. The dough turned out to be yellow, although it is not visible in the photo.
I wanted a lagman with homemade noodles. Of course, I don’t know how to pull Chuzma, I’ve seen how my aunt does at least a hundred times, but I just rolled it out, rolled it into a roll and cut it into strips. Delicious !

oh well done girls, they made noodles, I would have eaten them !!!

I’m thinking and all about semolina of hard grades, we add semolina to the flour .... like adding "durum flour" but this is all the same MANKA, and semolina is first of all porridge! And now I'm wondering, can you cook porridge from Durum? I've already broken my head ...

And now I'm wondering, can you cook porridge from Durum? I've already broken my head ...

There is only one way to check this ...

And now I'm wondering, can you cook porridge from Durum?

And what's the point of translating such a valuable Durum into porridge
We add semolina to flour out of despair

Girls (((
Yesterday I made a dough of 75 g of flour and 25 g of this very flour for hard varieties ..
I got it tonight, count-col
Either I or the skis don't go ...

[Vasilica]

Vasilica,

Why translate?)) Couscous is durum, only coarsely ground. I just say right away - it doesn't go to the dough, do not suffer))). Coarse grind, does not collect normally, swells to friability.

[Scarecrow]

Scarecrow, who are you talking to now? And here couscous? We are kind of talking about semolina porridge

[To love]

To love,

I absorbed the liquid, made it cool initially. Just add some liquid and don't get discouraged. In addition, if from the refrigerator, it will be softer when it gets warm.
And now I have 3 types in the refrigerator: with tomato paste, with spinach, just yellow, and I'll make it out of beets (cooked in a microwave with a blender into a paste and go). Oh, how I love such noodles!))) By the way, I have been doing everything by sight for a long time: habit and skill. I measure the mass of flour (so that the dough of different colors is the same in quantity. We always remember the rule that for every 100 g of flour, there is 1 egg. That is, I poured 250 g of flour (180-200 g of durum, the rest - BC), then liquids at my discretion: 1 egg, kefir or milk or water or spinach mass, tomato, dry white wine, olive oil (1-2 tablespoons). Just add to the required amount.

I made 75 flour, 25 of the same type of semolina and 1 egg, now add water. ?

[Scarecrow]

Scarecrow, who are you talking to now? And here couscous? We are kind of talking about semolina porridge

I am clarifying the question. There is a semolina of category M (from soft wheat varieties). This is the bulk of the semolina that is sold in our stores. There is a semolina of category T (from durum wheat, that is, this is durum). As it turned out, there are Mistralovskaya and someone else's on sale in our stores. She is yellow, as befits a durum. And it is intended specifically for porridge. But they calmly let her into the dough.And coarsely ground durum (it can be ground almost into flour - it resembles sand, and rather large - is usually called semolina) - the same semolina in size. T. about. why not cook porridge out of it. This is the same as buying semolina T and making porridge from it.

And about couscous, that's what I mean (I reread my message myself - it's called I understood myself, but the rest))). So couscous is also durum wheat groats, but the ground is even larger than semolina, reminiscent of small round grain rice. A million dishes are made from it, especially side dishes. Therefore, this type of product in different calibrations is found far from only in the dough, but also in many other dishes. This is not a translation of the product at all, but for an amateur. All the same, I would close the durum dough. And the porridge is made from couscous (it is larger, but it is cooked in one second, and usually it is generally poured with boiling water and that's it - it absorbs everything instantly). Here. I hope at least something is clear from my opus))).

[To love]

To love,

This is not the strictest rule. Especially. that eggs are different. Usually we mean the egg CO (this is about 60g). Of course, if it's cool in your opinion - add (but literally a teaspoon). Remember on the board and count how you like. Do you know the consistency of a good dumplings dough? Lead to him. Don't get hung up on grams.

Thanks, I'll try tomorrow)

I made 75 flour, 25 of the same type of semolina and 1 egg, now add water. ?

The other day I made noodles for 90 g of flour and added 10 g semolina. She was white, but very small. I didn't add water. The dough was very steep, even after soaking. I could not knead it to the end. I rolled it on a machine in this form. It rolled out great, there was no need to dry it, I immediately cut the noodles. And the noodles lay without flour and did not stick together. And yellow semolina, on which is written durum, even Makfa happens

I also made their semolina makfa, lay for 20 minutes, I rolled it on a typewriter and into noodles - everything was great, but I bought this flour for hard varieties - (((it turns out ...