Vasilica
Here I also have the first thought about lasagne, and you can also beshbarmak
Scarecrow
I especially liked the mat))). I would have swollen to weave it!)))
Admin
Irishka, great solution!
Both noodles and raviolki will look beautiful where the surface is open and everything looks good. For those who do not own the topic, for guests, in general, there will be a shock state, and a lot of questions
And lasagna with sauce, nothing will be seen

Irishka, now give us a face, on ravioli
vernisag
Quote: Scarecrow
I would swell her weave
Yes, her, it seems like a long and difficult. Ten minutes of business

Homemade noodles, ravioli and everything for making them

Homemade noodles, ravioli and everything for making them

Homemade noodles, ravioli and everything for making them
Vitalinka
vernisag, Irisha, well, you are a dreamer with golden hands!
And what did you paint the dough with?
vernisag
Quote: Admin
Now make a face for us, on ravioli
Cheli self-portrait? I can imagine how it will blur after the 7th number of rolling
Thank you Tanya!
Admin
Quote: vernisag

Cheli self-portrait?

Is it weak?
vernisag
Quote: Vitalinka
And what did you paint the dough with?
Vitalinochka thank you!

The dough was painted with tomato paste and beets.
I took 200 grams of flour (150 grams of flour + 50 grams of semolina) (I ran out of wheat varieties, I took the usual one) + 1 egg + 2 tablespoons of tomato paste and 2 tablespoons of red beets (boiled, on a fine grater). Kneading with knives in a combine.
vernisag
Quote: Admin
Is it weak?
I do not know
Tumanchik
vernisag, you can not get up !!!! What a fantasy! You're doing fine! Shoot a video and upload it! Let the foreigners wash themselves!
Vitalinka
Irisha, Thank you!
vernisag
Quote: Tumanchik
Shoot a video and upload
Thank you Irish!
Video, no, I can't
Natalishka
vernisag, Irinka: girl-swoon: I've always known that you are smart, talented and your hands are golden! Bravo
vernisag
Thanks Natusik
Admin
Quote: vernisag


Video, no, I can't

Okay, you can't video - neither can I.

But, a master class "by hand" can be done? After all, there are already pictures. Irisha, be weasel, open a special topic
vernisag
Quote: Admin
open special topic
Topic? Or just a recipe?
Admin
Quote: vernisag

Topic? Or just issue a recipe?

Irisha, in a separate recipe, it will be more complete
vernisag
I will do
Volume
vernisag-Ir! WELL .... very original! What a beauty! : rose: What a fantasy! : rose: Well it is necessary to weave a braid! And to depict a rug in addition. Well, you are a MASTER !!!!!!
Ipatiya
vernisag, admired the imagination and creativity in every recipe!
vernisag
Thank you girls
They got it all up ...
ellanna
vernisag, wow, no words ... I will subscribe, I will be inspired.
vernisag
ellanna, Thank you!
Yuri198
I have two questions:
1. How long, in what, and how to store dried noodles? Not to do every week, I know fresh tastes better! I will dry in an electric dryer.
2. I want to make dumplings in the morning, roll the dough into layers in the evening, or maybe the next morning, how to save them so that they don't dry out?
vernisag
Quote: Yuri198
I want to make dumplings in the morning, roll the dough into layers in the evening, or maybe the next morning, how to save them so that they don't dry out?
I shift the whole. bags and put them in the refrigerator.
And I store the finished, dry one in a tall plastic jar.
Ivanovna5
vernisagIrinochka, I am delighted with your creative flight and imagination! Definitely, I subscribe! I want not only to feed my darlings, but also to surprise. Thanks for sharing with us!
vernisag
Anna, Thank you so much!
SlavaS
Quote: Panevg1943

Cake, for 3 eggs how much flour? And how many noodles do you make? This is noodle dough, am I getting it right? Is there a proven recipe for dumplings? You wrote that you add water to the latter. How many?
Yes, thanks for your sympathy.
FOR THREE LARGE EGGS, DESIRABLE 300 GR FLOUR 1 EGG-100 GR FLOUR FOR NOODLES.
To love
Homemade noodles, ravioli and everything for making them
Togliatelle with squid
Homemade Togliatelle:
10 g semolina
90 g wheat flour
1 egg
Knead the dough, let stand for half an hour, roll out, cut

Homemade bread 3 pieces
Garlic 2 cloves
Chili pepper 1 piece
Olive oil 3 tbsp l.
Grind the bread in a blender
In a hot frying pan in olive oil, fry the garlic and pepper, mashed with a knife, add croutons.
Fry, put on a plate on a paper napkin

Squid 4 carcasses
Olive oil 1 tbsp l.
Salt, pepper to taste
Clean the squid from the insides, remove the film, squeeze the "ears"
Put the carcass on a large knife and cut with another knife on one side a strip 1 cm wide
Place in a cup, sprinkle with spices, pour over with olive oil

Boil the togliatelli in boiling salted water, drain the water and season with olive oil
Fry the squid in a hot pan. Spread the sliced ​​side first

Put boiled toggiatels on a plate, sprinkle with fried bread crumbs, put squid on top and sprinkle with crumbs.
Bon Appetit!

Salad:
Tomatoes
Cottage cheese
Salad seasoning: Italian herbs, sea salt, olive oil
Irina5
And that's how I adapted to dry.Homemade noodles, ravioli and everything for making them My father made a wooden frame along the length of the sushi sticks. It is fastened with a wire bracket to the handles of the upper cabinets, the other end is placed on the kitchen rail, and hung on wooden sushi sticks. I make noodles several times at once. I spied the recipe on the forum: for 1 egg 100 gr. flour. It turns out a tough dough, rolls out on a noodle cutter without flour, does not stick to the rollers. It is cut well, it is not necessary to separate it by hand. I put a plastic storage box on the table and noodles, drying out, fall directly into the box.
vernisag
And I'm here, recently I bought all sorts of Testom's little things, I'm sitting here, playing

Homemade noodles, ravioli and everything for making them

Homemade noodles, ravioli and everything for making them

Homemade noodles, ravioli and everything for making them

Homemade noodles, ravioli and everything for making them

Dough from Tanechka-Romochka, lean.
Filling, mashed potatoes with fried onions and spices.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136169.0

Homemade noodles, ravioli and everything for making them

Homemade noodles, ravioli and everything for making them

Homemade noodles, ravioli and everything for making them
Ekaterina2
vernisag, you play deliciously! Do you stick green coils on top, or is the dough like that? Spinach?
vernisag
Katerina, Thank you! Yes, frozen spinach
I showed the technique here.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=436444.0

But today I just rolled with a rolling pin, with my hands
indy2004
If the noodles are poorly cut, shake the dough sheet left and right while scrolling in the noodle cutter. The result will please.
kirch
Quote: indy2004

If the noodles are poorly cut, shake the dough sheet left and right while scrolling in the noodle cutter. The result will please.
I did not get that. Shake when the dough is already in the noodle cutter? Or before that?
Irgata
Homemade noodles, ravioli and everything for making them rounds in flight?
Trishka
vernisag, Irish, tell me what is your dough rolling machine?
Here I showed my husband your masterpieces, he was on fire, especially since we can eat all sorts of macaroons 6 times in a row and does not get bored!
Thank you !
FROM !
vernisag
Ksyusha, I have a Kenwood 010 harvester and there is a rolling out and two cutters for pasta to it
Trishka
Ah, I see .. thank you!
vernisag
Quote: Trishka
Ah, got it
Ksyusha, and on ozone there are not expensive rolls at all
🔗
And in other stores, the same thing is even cheaper
Trishka
Irishik, thank you, the girls here on Marcato ampia-180, or are they seducing Atlas, the current has not yet decided which one is better?
vernisag
Quote: Trishka
which is better?
I dont know
Trishka
And me too bye?
Lena I
Good people, forgive me such and such. I have an Atlas 150, I really need to roll out the dough with it, there is a problem. I start to twist it on one, the machine "chews" the dough, it comes out grooved. I tried both custard and ordinary dough with and without rast butter. We don't eat eggs.
Tell me what I'm missing.
Thank you.
anavi
Lena I, Lena, I'm not a very experienced user of Marcato, but I also had it. Until I understood - I need the dough, before starting to roll - and, I start from 0 - to make it thinner with your hands! And when I didn't knead it and shoved it in a whole thick piece, it torn and wrinkled. Try it.
Scarecrow
Lena I,

Dust the tape with flour. Rub a little. It creases if the dough is pulled over the rolls. We rolled it, folded it in half, dusted the surface a little, rolled it again.

Look here, it suddenly helps:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9932.0
vernisag
Quote: Lena I
the machine "chews" the dough, it comes out crimped.
Lena, there is a lot of liquid in the dough, it needs to be made denser for rolling. You probably took recipes that are only manually rolled out with a rolling pin.

🔗

I do it in a combine, with knives, add liquid to a sticky state.
Admin
Quote: Lena I
I start to twist it on one, the machine "chews" the dough, it comes out grooved.

Lena, the girls advise correctly: the dough needs to be made thicker, cooler.
And in any case, it will be damp after taking it out of the food processor. Therefore, before each rolling, we dust it with flour, and in the process of rolling the dough will absorb the flour, and it will become steeper.

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