Homemade noodles, ravioli and everything for making them

[Scarecrow]

Scarecrow, so I know all this, but answered the post Lummen... Not a word about couscous in her post.

It is clear that you can cook porridge from durums if there is no ordinary semolina at home. Recently, I have only taken semolina T (Mistarevskaya or Makfa), I put it on the dough and cook porridge. I like it very much, everything is so yellow.

It's easier for me to buy this semolina than to look for flour, and it comes out more expensive.

[Vasilica]

Vasilica,

About couscous, I’m already on my own, developed a thought))). Only confused)).

Duc is the same thing. I mean, coarsely ground durum for pasta (semolina) and semolina T. Therefore, I say that it doesn't matter what to cook. The result will be the same.

And do not be upset and do not specifically look for fine durum (you already have a large one - Manka T). And expensive, and, in fact, the same. Manka T - absolutely fine. I would use it myself, but we simply don't have it for sale!

[Vasilica]

Vasilica, and where is it for sale? I look through all the semolina in each store and found only in one nondescript shop and only 2 packs, there was no more (Makfa), and I have not seen the Mistral one at all

Here, take a look. Kindergarten, pants with straps))):

[Scarecrow]

Scarecrow, semolina T is also not cheap, I bought a MacFoo for 77 rubles for 700 gr.

[Ivanovna5]

Ivanovna5, Makfa in Ashan, and Mistral in Prism. Makfa is cheaper, but it's easier for me to go to Prism than to go to Auchan. Mistralovskaya 450 gr. ~ 74 re, and makfu a little afraid to take, the last time I got caught with bugs

Scarecrow, but I'm not upset, and I take semolina, it comes out a little cheaper than flour.

[Ivanovna5]

Ivanovna5,

And my durum National (with fine grinding / flour) was almost 200 per kg, guys !! I was buying when the dollar jumped very high, it happened. A package of 25 kg cost more than 4000 thousand. Now the price of 3900 for 25 kg is 156 rubles. Semola in 1 kg packaging - 167 rubles. So I vote for semolina for 77 rubles!

Here, take a look. Kindergarten, pants with straps))):

Great kindergarten! It's cool for kids!

Oh well, I just made a crumb out of that very flour, but here it’s such a sweetheart))) and beautifulYayayayaya ...))))

[Scarecrow]

Here, take a look. Kindergarten, pants with straps))):

Natasha, Scarecrow, it remains only to envy ((

[Vasilica]

Vasilica, Thank you! Well, I'm sooooo rarely in Ashan, I'm just going to Prism. My daughter praises the meat from Prism on Polyustrovsky, only there it is stocked, so I plan to give it up there.

[Scarecrow]

Scarecrow, Natasha, convinced, we take semolina and basta! And your "kindergarten" is a beauty, you need to create something like that for your grandson, although he is already a big fan of even ordinary pasta.

[Ivanovna5]

Ivanovna5, Anna, here I am inserting a picture for clarity. Be careful, there are also soft varieties, there the ribbon seems to be green, but the packaging is the same.

[Vasilica]

Vasilica, Thank you! Now I definitely won't pass by

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

I cooked a child, it turned out fine, it tasted not quite like traditional semolina. I didn’t taste it much, because I don’t like semolina porridge.

Girls, tell me how best to do it, 100% on durum (semolina) or dilute with BC flour?

[the main thing is to give the dough a good rest]

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

Yes, just curiosity is corroded

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. It 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 caliber. T. about. why not cook porridge out of it. This is the same as buying semolina T and making porridge from it.

ohh ... it is not digested in my head that my favorite porridge is flour

Girls, tell me how best to do it, 100% on durum (semolina) or dilute with BC flour?

I've replaced the VS flour with the first grade, in principle, I didn't feel much of a difference, I mix 50/50 for noodles with semolina (semolina TS), and for dumplings and dumplings, 30/70 basically suits me

some confuse differently:

In noodles / dumplings dough, I divide the mass of flour by 1/4 and 3/4. 1/4 - ordinary white flour of the highest grade, 3/4 - flour from durum wheat.

here it seems to me that they themselves should come to what you like, the main thing is to give the dough a good rest!!!

[Scarecrow]

Bulge me out, please. I bought semolina "T", especially for noodles. And now I can't find a recipe for how to use it. I remember that it was like in this thread and ScarecrowI think you wrote. Please tell me one more time.

[Bast1nda]

Bast1nda, Natalia and so To love, wrote 25 g semolina, 75 g flour and 1 egg ...

[Bast1nda]

Bast1nda, Natalia and so To love, wrote 25 g semolina, 75 g flour and 1 egg ...

Yesterday I did it on the basis of this recipe, however, adding 1 spoonful of OM, noodles and ravioli, kneaded with my hands, everything turned out great. They did not fall apart during cooking, in general the ravioli were class!

[Elena]

by adding 1 spoon of OM

Elena, and what is it

Olive oil

I make 50 durum flour with 50% regular flour. But I'm still a novice cook, so every once in a while I get a different dough (I make it in a blender, add either 1 egg, 1 spoonful of olive oil and water, or with kefir, whey, fermented baked milk, depending on what grows in the refrigerator)

The last time a very cool dough came out, but I cut it into pieces like a sausage, when it gets warm, it comes out more plastic. And it would also be good to roll this piece of sausage with a rolling pin, and then only into the dough rolling machine.

At first, I was also shocked - at the thickest thickness in the dough rolling machine, the dough breaks and breaks, but I skip it several times, fold it in half and roll it again at the same thickness, in the end it becomes plastic and rolls on normally.

And yesterday I made a discovery when I sculpted dumplings on the Idea
It is not necessary to sprinkle the dumplings with flour, but the layer of dough that falls on it!
Dumplings fly out at once!

It is not necessary to sprinkle the dumplings with flour, but the layer of dough that falls on it!
Dumplings fly out at once!

need to try!!! thanks for the idea!!!

I made such a dough for dumplings for rolling dough
flour 450g
salt 0.5 tsp
egg 1 pc
liquid (water + milk) 210 ml

knead in a bread maker for 20 minutes

the dough is good, soft, rolls out perfectly

[Lummen]

Lummen, you don't even need to sprinkle it there, but move it along the surface dusted with flour (I do it on a silicone mat so that nothing will slip)

[natalisha_31]

natalisha_31, thanks, I want to try noodles from this dough. I also found semolina with us, varieties T.

The empire used to spin raviolki on a nozzle
but there was always a problem that the raviolki are small, and there are a LOT of them !!!! therefore, it takes a very long time to put them on a pallet for freezing, it is not always convenient to split dough wet ... but I found a way out !!! I began to freeze in strips, and in layers, I fold a cloth between the layers so that the ravioli do not stick together and I get 5-6 such layers on one board, which is very convenient to freeze in the freezer! then when the raviolki are frozen, it is very quick and convenient to split them into sachets)))

the last photo is after freezing

[Lummen]

Lummen, how cool it was! Great way!
Please tell us what is your filling? And if not difficult, about the process of making ravioli itself. I have such a nozzle, I tried to make ravioli several times, but the filling always turns out to be in the seams, it does not look neat and many open during cooking ((

Girls, and for today's dinner, homemade meat dumplings on kefir dough in pots, cooked in AG

In a small frying pan, fry chopped onions, frozen white mushrooms, also chopped in vegetable oil, add cream and grated cheese.
Put a portion of frozen homemade dumplings in a pot, pour the mixture from the pan into it, add salt, pepper and any other spices to taste, add boiling water, sprinkle with grated cheese, cover the pot with a piece of foil.
Into the airfryer on the lower grill, the fan speed is high, the temperature is 205 degrees, 25 minutes and ... You can serve)

[To love]

To love, and how much boiling water?

[cottage cheese + egg + sugar]

Please tell us what is your filling?

cottage cheese + egg + sugar I make these raviolki only with cottage cheese, I don’t do it with meat, because there is too little meat for me, but for some reason it’s the same with cottage cheese, but the process itself is here this is the first acquaintance with the ravioli attachment

So girls, I will share my acquaintance with the ravioli attachment from the set Imperia La Fabbrica della Pasta, well, I was tormented with her ... how many swears were piled up ... how many tears were cried out ... but nevertheless I defeated her !!!
Attachment itself for 3 raviolcs

Since yesterday, I had a dough on kefir (I just adore it) and I decided to use it and wind raviollek with cottage cheese ... That's where it started !!!
I rolled it into 2, I always roll for 2 dumplings and dumplings (I have 6 rolling modes. The unit is the thinnest) The curd was 0.5 kg, I put 1 egg and about 5 tablespoons of sugar there. As a result, the curd turned out to be liquid. Why so I don’t know
I began to roll the ravioli, the cottage cheese came out of all the cracks, and the raviolki themselves did not stick together. I thought the first pancake was lumpy, I still have to try, although all the desire has already been repulsed .. I had to clean this whole attachment from sweet cottage cheese for 30 minutes or maybe more ...


I decided to roll it out for 3 times a second time, I thought the thicker dough would be better taken ... Bottom line: the second pancake turned out to be worse than the first !!! and again I had to clean the nozzle


Then she came to my aid Bast1nda, Natalia advised the dough for

As a result, I did not like it again, since it was not convenient to split them, since I still found cottage cheese for myself output from ravioli


And now I came to the final !!!! She rolled the dough into 3 and everything worked out with a bang !!! plump, slightly pot-bellied, and it was convenient to split them cottage cheese did not climb anywhere !!! Of course, I don’t know how they will behave during cooking, but the result completely suited me !!! The raviolki turned out to be tiny 3 * 1.5 cm, I think it's just right for kids !!!


P.S. I think it will be much more convenient to do with minced meat, it is still drier ... I will never make mini-raviolki with cottage cheese again !!! Apparently I still don't know how to choose cottage cheese ..

As a result, I went to the bath to rest

[cottage cheese + egg + sugar]

cottage cheese + egg + sugar I make these raviolki only with cottage cheese, I don’t do it with meat, because there is too little meat for me, but for some reason it’s the same with cottage cheese, but the process itself is here this is the first acquaintance with the ravioli attachment

Nastena, clever girl, thanks for the idea, otherwise I had the same problem of freezing, and the raviolki began to turn out when I turned the knob very slowly, slowly, oooo, then they did not bother, they turned out wonderful. Pushed and to the production of Nasten and Bast1nda, but somehow everything did not dare. The freeze bed idea is great!

The freeze bed idea is great.

I will correct it a little ... better not in layers, but in strips in a layer did not try

I'm glad that the little idea will come in handy in everyday life)))

[cottage cheese + egg + sugar]

cottage cheese + egg + sugar I make these raviolki only with cottage cheese, I don’t do it with meat, because there is too little meat for me, but for some reason it’s the same with cottage cheese, but the process itself is here this is the first acquaintance with the ravioli attachment

Thank you very much for your reply!
Maybe I'll take a chance and try again on this nozzle)) I've had it collecting dust in the closet for 1.5 years, after the first disappointments I don't get it. Then I also made with cottage cheese, only not sweet ones, but with herbs and cheese.
Have you tried potato or mushroom filling?

I will correct it a little ... better not in layers, but in strips in a layer did not try

I'm glad that the little idea will come in handy in everyday life)))

I will try strips and freeze one layer, a small one, see how it breaks.

I will correct it a little ... better not in layers, but in strips in a layer did not try

I'm glad that the little idea will come in handy in everyday life)))

you can cut it with scissors.
It's just that they got used to cutting the dough with scissors, and for this there are kitchen ones.

[Lummen]

Lummen, thanks for the idea for freezing! I would never have thought of it! Well, there are people who think big! This is not given to everyone, I'm probably thinking in the same plane))))))
On the forum they teach to cook, but to hide and store not))))) Thanks, again!

[long]

have you tried potato or mushroom filling?

no, I have not tried it, because I do it with potatoes and mushrooms on Tapervarovskaya varennitsa,

can be cut with scissors.
It's just that they got used to cutting the dough with scissors, and for this there are kitchen

scissors will take a long time, just then transfer one piece to the freezer tray long..., and in order to freeze and not stick together, they need to be folded from each other at a distance ... but it turns out very quickly! I am for saving time in the kitchen !!!

I will freeze the din layer, a small one, I'll see how it breaks.

be sure to sign off later, how it happened, I'll wait

I would never have thought of it! Well, there are people who think big!

Well, this is not really my idea, I just modified it a little ... on YouTube I saw it by chance, only there is a raviolnitsa for 2 raviolki and there it was just a layer of frost, but something they did not go great there ...

Nastya, I mean the tapes. cut with scissors.

ahh you mean it! and I thought to cut one by one,
so they split perfectly into ribbons, the nozzle copes with this with a bang

And now I have 3 types in the refrigerator: with tomato paste, with spinach, just yellowish 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.

The first time I make a dough with filling. I did not understand a little, please explain.
The egg is understandable, but if there is also spinach, then the egg + how much of a colored mixture (mashed carrots, beets, spinach) and is this a plus to the egg or instead of it?
250 different flour in total + 2 eggs +? (liquids up to 1 glass?)

250 grams of flour in total (BC + from durum) for each type of dough + 1 egg + 1/3 tsp of salt + ....

For natural dough: ... + kefir or water or milk or white wine. Top up directly during kneading in several steps to the desired consistency.
For spinach dough: + mashed spinach to the desired consistency (for 250 g of flour, usually about half a glass of mashed potatoes goes away).
For orange dough: + 2 tablespoons of tomato paste + any liquid (kefir / milk / water) to the desired consistency.
For beetroot dough: + mashed beets to the desired consistency (for 250g of flour, small beets, whipped with a blender in mashed potatoes).

Olive oil (1 tbsp) can be added to all types of dough.

Is that clearer?))

[Scarecrow]

Scarecrowthank you for the clarification! I don’t understand "to the desired consistency" yet, I try it every time, but this is normal, it will come with experience. I thought the egg was replacing the liquid. Thank you! I already bought the spinach, I also understood how to make mashed potatoes. I want a colored test.

[Bast1nda]

Bast1nda,

Of course, the egg replaces the liquid. But the standard amount of eggs to the very desired consistency is 1 egg for every 100 grams of flour. That is, for 250 g of flour, 2.5 eggs of the CO category. We put in 1 egg and must add more "liquid" ingredients instead of the remaining 1.5 eggs.

Do not be afraid of the dumplings dough. This is the simplest dough in the world.

[Kokoschka]

Lily, Kokoschka, almost adding water to the edge of the dumplings, if half a pot of dumplings, then almost half a pot of boiling water, the water will still boil, so they will cook)

[Scarecrow]

Scarecrow, oh, everything is clear, thanks! I kind of made friends with yeast (I didn't even fit before. Grandma could do excellent things, but I didn’t gain experience), but I’m doing it for the first time with dumplings! As I bought the rolling, and started. On the contrary, I first roll out and noodle cutter, and then I develop the skill
Thank you, Natochka, I understood everything!

but I found a way out !!! It began to freeze in strips

Here I had a book with recipes for the raviolnitsa.
So there, in one of the recipes, the ravioli were cooked in strips, fried in oil, and the serving was so interesting.
All hands do not reach to do it.
When my daughter looked at this book for the first time, she immediately said that this particular recipe should be made, where they were in strips.

[PapAnin]

PapAnin, and a photo from a book can be thrown into the topic? Intrigued by the beautiful presentation.

And I'm very interested! I would like to see!