Lummen
Quote: Bast1nda
PapAnin, and a photo from a book can be thrown into the topic? Intrigued by the beautiful presentation.
+1
PapAnin
Next week I will return home, I will do it right away.
Natusichka
We wait! With great impatience !!!
PapAnin
Well, here I am back!
As promised, I'm posting:

Chips-shaped sweet potato ravioli
Homemade noodles, ravioli and everything for making them

Ravioli in tomato sauce
Homemade noodles, ravioli and everything for making them

Vegetable puff
Homemade noodles, ravioli and everything for making them

Baked ravioli with eggplant
Homemade noodles, ravioli and everything for making them

I wonder, according to the gallery's rules, is a scan from a book equated to an image from the Internet?
If so, then someday these images will disappear.

Lummen
PapAnin, Very interesting !!! thanks for the photos and a new idea for making ravioli
It will be necessary to try to cook it with a layer too)
Volume
Thanks for the photos uploaded. I have never cooked ravioli in this way, I will definitely try. Separately, one by one, I fried it, but so that in a layer ....... somehow I didn't think of it.
PapAnin
Everyone please!

And you can also do this:

Homemade noodles, ravioli and everything for making them
Volume
Great !!! And if you add tomatoes and cucumbers on skewers ... And it will be prettier, more colorful and "saltier"
PapAnin
Quite right! Here, how the fantasy will play out!
Only, these skewers on skewers are only served, and everything is fried separately.
Knor
Tell me, please, if you make ravioli with a noodle cutter attachment, then what density should the filling be?
I want to do it with spinach and potatoes (2 types), but I'm afraid ... Nothing happened with minced meat I read the topic, but I couldn't find it.
spring
LIKE AN ORDINARY POTATO PUREE, BUT TURN THE KNOB VERY SLOWLY, SO VERY SLOW, WELL, IT JUST BECAME WONDERFUL TO GET THIS.
Knor
spring, Thank you very much!
Bast1nda
PapAnin, class! Can be baked like lasagne. I liked the idea very much.
PapAnin
Bast1ndaso there is a lasagna recipe! Only in the picture it does not look very clear, so I did not post it.
Bast1nda
PapAnin, really liked it! I plan to do it this week, I'll write how it happened))))
Lummen
Quote: Bast1nda

I plan to do it this week, I'll write how it happened))))
and don't forget to take a photo
PapAnin
Bast1nda, will wait!
Rada-dms
Quote: Chubby
... With minced meat, nothing happened. I read the topic, but I could not find it.
Oh, I showed somewhere around July-early August 2014 ...
Rada-dms
Chubby, take a look here! Maybe my little experience will suit!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389332.0

Bast1nda
Rada-dms, and there you mention a delicious dough with durum flour. Can the recipe be in a personal or here, or maybe where is it on the forum?
Knor
Rada-dmsAfter this master class, I decided to buy a dough sheeter and a nozzle. And I started experiments with minced meat, but only spoiled the products and smeared the nozzle. Now I was ready to carry out experiments again, but with simpler fillings. I really want to learn.
I sort of figured out the noodles, I'm doing different things for a side dish, it's going well
spring
Chubby, IT'S TIME ALREADY THE RESULTS OF EXPERIENCES TO DISCOVER! (RAVIOL)
Scarecrow
I'll write again. that came to an unambiguous conclusion on the equalized attachment: the minced meat should be non-fibrous (potatoes, cottage cheese, liver pate, etc.), the dough should be really cool. Then everything turns out very well. From meat / cabbage and other "fibrous" minced meat is garbage. The fibers are pulled from one raviloshka to another, then, when trying to separate them, they tear the edge, the dumpling turns out to be opened (the edge breaks apart) and as a result - porridge instead of dumplings.
Knor
spring, as I can do something decent, be sure. I'll learn a little more
Knor
Scarecrow, I read this from you after unsuccessful experiments. Now the theory seems clear, I'll take another chance
Scarecrow
Dough from semolina of hard varieties Makfa. Just gorgeous, really liked it. Only the color when shooting is some kind of eerie, it is actually yellowish.
150g semolina
50gr of flour VS
2 eggs

Homemade noodles, ravioli and everything for making them
kirch
Thanks for the experience. I did, but on the contrary, I took less decoys. Somewhere for 70 g of flour - 30 g of semolina.
Lummen
but I did 50/50, I didn't even think that it was possible to decorate 75%, I would have to try
Homemade noodles, ravioli and everything for making them
I kind of knew that you can take such an amount of durum flour (75%) BUT THIS IS THE MANKU I DIDN'T EVEN THINK, I just still can't think of it in my head that semolina is also flour ... she remains porridge for me all the same ...
kVipoint
Quote: Scarecrow

Dough from semolina of hard varieties Makfa. Just gorgeous, really liked it. Only the color when shooting is some kind of eerie, it is actually yellowish.
150g semolina
50gr of flour VS
2 eggs

Homemade noodles, ravioli and everything for making them
did you knead the dough with your hands? How long does it take?
Lummen
Quote: kВipoint
did you knead the dough with your hands?
It seems to me difficult to knead the egg dough with my hands ...
kVipoint
Lummen, but the bread maker will not pull, it is very thick, there is only a mixer and a blender, I did it with my hands, it was very hard for me, so I ask, I wonder)))
Lummen
I didn't even try to make the dough with my hands, I immediately used a blender, although I have a small blender bowl, so I go into two or three dough, I pour everything into a saucepan and mix it with my hands a little bit
kirch
Quote: kВipoint

did you knead the dough with your hands? How long does it take?
I mix 100 g of flour with my hands.
Scarecrow
kVipoint,

I did not knead the egg dough with my hands with a lump of youth))). In HP. In Panasonic, there is a special "dumplings" mode. She will knead everything and let it be soft (if you are afraid for HP). Kneading flour into the already assembled dough with your hands is a matter of three minutes. But initially, to collect all this egg-flour slurry with your hands - nooooo.

Lummen,
This is semolina from hard varieties.
Lummen
Quote: Scarecrow
This is semolina from hard varieties.
So I use exactly the same one))) but still I can't get used to it ... morally....
Lauretta
: girl_cleanglasses: So I became the owner of the Giokoma noodle cutter, I was looking for reviews about it, but I did not find it from anyone. Outwardly it looks very decent. There is a ravioli attachment. She rolled out the dough for climbing, not bad, but a very tight regulator, you need to apply immeasurable force to twist it, is it interesting on all machines? Also, how do you dry lasagna leaves so they don't curl?
Ivanovna5
Lauretta, I have an Atlas, the regulator turns easily, but first you need to slightly pull it away from the body, and then turn it to the desired number. Maybe yours is the same, try it.
Lauretta
Thank you, but he also needs to be delayed, but even then he turns with the same direction, that is, of course, he turns, but with the use of force.
Maikla
Good day to all! Maybe not on the topic, but I don't know exactly where to write. Please teach me how to do orecchiette
I watched a bunch of videos, everything is so easy, but they do not turn out with my "ears", but curl up into a tube. The dough was made by the usual dumplings, durum in our stores does not come across. Maybe it's the flour? From a durum, it is very different from an ordinary one, to the touch so to speak?
Volume
Thank you Chuchelka Here's a detailed description of how to make colored noodles! I did it and I did it. Very beautiful and unusual! Here I am carrying the report.
Homemade noodles, ravioli and everything for making them
Homemade noodles, ravioli and everything for making them
Natalia K.
Volume, what beauty turned out Please give me a link where you can see the description of this beauty
Song
Quote: Toma

Homemade noodles, ravioli and everything for making them
What a beauty!!! Bright, beautiful, unusual!
Volume
Thank you for appreciating my efforts .. I just followed the directions and I got it.Scarecrow I posted a photo of the color test on page 136 and described the process this way:
Quote: Scarecrow
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.
Babushka
Nata, I bought a Makfa category T semolina from durum wheat from us! Thanks for the tip!

Volume, beautifully! Now I'll do it with semolina! And then we have no durum flour.
Marfa Vasilievna
Does anyone have such a igruha?
Homemade noodles, ravioli and everything for making them
We love pasta (and everything like that). There is a device for spetzle and various cutting-rolling machines.
I saw this press on sale, I want to, I can't
Will it buy or will it lie in the closet?
Jiri
Marfa Vasilievna, Tanyulya has a video with such a toy. This is the same spatler, since you cannot squeeze out a tight dough through a press. If the thickness of the spezle is of fundamental importance, then it is also possible
Marfa Vasilievna
Irina, thanks, I went to look for a video.
To love
Kundyums
]Homemade noodles, ravioli and everything for making them
Filling:
Boiled buckwheat
Mushrooms fried with onions (canned mushrooms can be used)
Boiled grated egg
(Minced chicken)
Combine everything, salt, pepper
Dough:
200 g flour
125 g boiling water
1.5 tbsp of vegetable oil
Knead in a combine or by hand
Roll out the dough thinly, like on noodles (on a noodle cutter for 7)
Cut into squares of about 5 cm
Put the filling with a teaspoon, close the sides
Lubricate the baking sheet with oil, put the kundyums on it, put in the oven at 180 degrees for 10 minutes. Bake until golden brown.
Transfer to a clay pot, fill with hot broth or water, salt, pepper, add bay leaf. Put in the oven for another 15 minutes, sprinkle with chopped herbs when serving.
Antonovka
To love,
Ir, very small - please enlarge the photo - beauty is not visible
To love
Homemade noodles, ravioli and everything for making them

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