Homemade noodles, ravioli and everything for making them

I don’t dust the dough with flour at all, I specially make it cool, I have it like plasticine. I keep it in the refrigerator for 10 or more hours, sometimes I check if the bun is sticky, then I dip it in flour so that the flour would take away excess moisture. And when I start rolling, the dough does not require more flour at all, it rolls out perfectly. Straight blooper I like this thing, there are no words like
I used to dust it with flour, it's all in flour, the whole kitchen is not in flour, it's better to make something very cool right away

[Ira]

I have it like plasticine

Ira, that's right - it should be so - plasticine pliable for rolling with rollers

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.

You are my gold! It's good that you are! I'll add the maximum amount of flour and try again, otherwise it's very hard with a rolling pin.

[Lena I]

Lena I, ... you need the dough, before you start rolling - moreover, I start from 0 - to make it with your hands thinner! ...

Ol, you will not believe, I rolled it out as an experiment with a rolling pin, not so much with my hands ...
Thank you very much for your help, this is very important to me!

the dough must be made thicker, steeper.
And in any case, after taking it out of the blender-combine it ...
Look at these Temki

I always kneaded with my hands. Only yeast for pies in HP. Miksir, there is no harvester at all. Only HP and blender. For a rolling pin, that dough is suitable, but you need to roll it as much health as possible. Moreover, I have a thinner dough more nra
Thank you so much! You are very valuable to me! Just amazing people!
Honor and praise to you!

[Lena I]

Lena I,
Dust the tape with flour. Rub a little. It creases if the dough is pulled over the rolls. They rolled it, folded it in half, dusted the surface a little, rolled it again.
Look here, it suddenly helps

Is the ribbon dough or rollers?
I undertake to review all Temki offered to me. Hope there aren't many pages out there.

[Lena I]

Lena I,

The tape is the dough. Dough tape))). I didn't even think that I wrote it incomprehensibly)). Rolls are stainless steel rollers that roll it. My dough turns out when what kind (abruptly, softer), so when I dust it with flour, when not. But the corrugation is due to the excessive plasticity of the dough (there is a lot of liquid) and it stretches behind the rolls (it sticks in essence). Therefore, the dough tape should be grated with a little flour on both sides. This flour is gradually absorbed and immediately beat 2 birds with one stone: it does not stick and the dough becomes steeper.

HP and blender only

In a bread maker, such a dough probably won't work. In a blender, you can try, in small portions, 200 grams of flour. Pour flour (all dry ingredients) into the blender bowl, turn on at medium speed, add liquid and watch. As the crumb begins to stray into small lumps, there is enough liquid. Shake out into a bowl, collect in a lump, intact. package and into the refrigerator. For every 100 grams of flour, 2 tablespoons of liquid are needed.

[vernisag]

vernisag, Irish, I also mix in HP.
here is the last noodle, I tested a new attachment for Keshka.

I have about 1 egg per 100 g, I do not add liquid.

In a bread maker, such a dough probably won't work. In a blender, you can taste, in small portions, ...

And just with your hands?
Do you need to knead for a long time?
Does it like to be charged longer?

I knead with my hands, however, 100 g of flour and one egg. I don't bother for a long time, I will put it in a ball and put it in a bag. I take it out several times and mix it in. And yes, the tighter the dough, the better it is to roll it out without flour.

Irish, I also mix in HP.
here is the last noodle, I tested a new attachment for Keshka.

Oo! So the bread maker is doing it too! Wonderful noodle Tanyush
I also make 100 g of flour +1 egg But Lena says that they need dough without eggs, that's about spoons and I'm writing
I made a dough on kefir for dumplings, I took a recipe from Tatiana-Romochka in the subject, oh and it is delicious, I liked it very much Only very soft, I had to roll it out with my hands. I want to try to cook it under rolling.

Yes, the kefir dough is soft. When rolling, you have to add flour. But it molds well and the dumplings with dumplings are delicious.

And just with your hands?
Do you need to knead for a long time?
Does it like to be charged longer?

Such dough is difficult to knead with your hands.
In a combine, with knives, I do it in less than a minute.

In a bread maker, such a dough probably won't work. In a blender, you can try, in small portions, 200 grams of flour. Pour flour (all dry ingredients) into the blender bowl, turn on at medium speed, add liquid and watch. As the crumb begins to stray into small lumps, there is enough liquid. Shake out into a bowl, collect in a lump, intact. package and into the refrigerator. For every 100 grams of flour, 2 tablespoons of liquid are needed.

In HP, the dough turns out great. It should be made more plastic in HP, not to pour all the flour at once, so as not to risk the stove if you are afraid. Although personally I never bathed at all, I poured everything at once and the oven is alive)))). Then, when the oven has gathered everything into a lump (it takes literally a few minutes, no dirty fingers covered with flour putty and egg slurry, no dirt on the table), take out this piece and, adding flour to the work surface, mix it. Collecting in a ball is the most important thing. Let there also be crumbs of dough in addition to the main lump, but that's all - it sticks together and kneads. Knead without fanaticism. It takes another 5 minutes. Everything !! It is not necessary to sausage him for half an hour until the seventh sweat. Put in a bag and put in the refrigerator to ripen. This stage is the most important. I've been doing this for YEARS! No dirt, covered with dried table dough, everything takes about 15 minutes.

By the way, it is very convenient to add dumplings dough ... on the floor. Put the dough on the floor, sit on your knees and forward.)) The fact is that in this way you are on top, "lean" on the dough with all your weight and do not waste so much muscle effort with your hands. Physics))). Hands "dry up" less. When at a party I was kneading the dough into pies like that (by hand, from 2 kilos of flour, though not on the board, of course, but in a large basin))) - I thought the Germans would now turn on the cameras on their phones and shoot me))) ... But I calmly kneaded butter into the kneaded yeast dough by hand.

And in any case, it will be damp after taking it out of the food processor.

I meet on the whole topic - the dough after the harvester or hp must still be mixed or kept for some hours since 82 years I have been kneading the dough for dumplings-manti-noodles on the combine, the last 4 years for hp, the dough at the exit is immediately ready, punched and beaten, necessary take it and roll it out, boiling water does not ask for a little

and kefir (and any fermented milk) is kneaded quite densely, it rolls well on a dough rolling machine, like any other well-kneaded dough.

I added flour to the remains of that dough, while everything is unchanged. All the same.
Maybe some recipe is better than others?
Can only go to kefir? Or some kind of flour "spsifiska" will go better? So far, I've been mixing it with the simplest white flour. Hands. The sea gave flour. The dough is not swallowed there, between the rollers, but chewed!
It's good, of course, when there is a dream ... But my brains will soon boil ...... Women are divided into two categories: "what a stupid delight" and "what a stupid horror". Along the way, I have a second variant ...

[Lena I]

Lena I,

Lena, on the thickest issue, rolled it - at least let it be in pieces - don't care. More or less something flat turned out - great. You roll it again. You fold it in half, rub it in with flour with your hands, roll it again, then fold it in a pile and roll it across. You can move to the desired thickness only from the thickest, step by step to the desired one. All folds are only on the thickest number. then just a little lapping with flour as needed and rolling the dough sheet. If I need a thickness of 4 on my dough sheeter, then I start at 1, fold, give an even look, go to 2 - a couple of rolls, to 3 - a couple of rolls, to 4. Did you make a mistake anywhere? If the dough has already taken a lot of flour, it simply cannot cling to the rolls / stick !! The best, of course, is durum (flour made from durum wheat), but not everyone has it and people are doing fine.

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.

Choux pastry and dough with the addition of vegetable oil are very soft.
In my opinion, it is difficult to make it dense enough for rolling in a typewriter.
This is my favorite dough, I have always been making it for a long time, so I have experience. I have rolling out and I hardly roll this dough in it.

[Lena I]

In my opinion, it is difficult to make it dense enough for rolling in a typewriter.

just choux pastry, I make it with an egg, without an egg we don't like it, it is the easiest dough to roll out, it almost doesn’t require a little flour, only for the first rolling, and the dough piled on top of each other does not stick together

Lena I - first rolling = or flattened sausage, thickness layer preferably 0.5 cm

or - I often do this for manti and dumplings = roll a sausage of dough of the required thickness, cut into pieces, flatten them, and roll each piece first to 0 (or 1, who has that), fold it in a pile, then roll it out to the required thickness, fast, takes up little space on the table, unlike strips

[Irsha]

Irsha, and at what stage do you add the egg? The dough turns out hotter, the egg is not brewed?

[Lena I]

Lena I,

Lena, on the thickest issue, rolled it - at least let it be in pieces - don't care. More or less something flat turned out ...

Far from it yet. I'll try another dough with kefir.

It didn't stick to me, but it went like an accordion. It's on top. And from below, as someone wrote with "creams", chewed, corrugated.

It didn't stick to me, but it went like an accordion.

Can you show a photo of the finished dough after rolling? And then, how many problems, so many opinions - and where is the truth

and at what stage do you add the egg?

in xn egg, salt, flour, turn on the kneading, pour boiling water, the egg under flour is not brewed

1 egg for no more than a glass of boiling water, you need a lot of flour

Yes! You will laugh, but how to insert a photo?
The photo has been uploaded to the gallery. In the photo there are two pieces of dough. On the left - rolled with a rolling pin, on the right - after trying to roll.

It didn't stick to me, but it went like an accordion.

most often this is from inexperience and the desire to roll a large piece at once, the hand will soon feel the necessary thickness and it is necessary to grind not boiling water dough well, and first roll it out to 0-1, and then immediately or in 2 stages roll it to the desired thickness

The photo has been uploaded to the gallery.

Your?

[Lena I]

Lena I, Lena, the dough is oh-oh-oh-very soft, the girls said correctly - you need to add flour and make it COOL !!! And flour is not only for the finished piece - already the whole machine is in flour! In general, the dough needs COOL!

I'll do it cool.
Thank you!

Girls, share your experience, who rolled cakes on Napoleon?

Girls, is it worth taking the Redmond RKA-PM1 Noodle Cutter for 2000 rubles ??

[Business]

Business, Lena, in this price category they are all about the same.The main thing is that the rollers are at the same distance, (the gap between them), that is, strictly parallel to each other. Otherwise the dough will chew

[Jiri]

Jiri, Ira, thanks! Well, that's not without wishlist

[Business]

Business, Lena, I bought the first noodle cutter in the market, Chinese, coped very well

AAaaa, I bought it !!!! China Wellberg Checked on paper - SUPER !!!! Heavy ..

[Elena]

Elena, Congratulations! Let it roll without complaints
I also bought a week ago, but another one, however, and already used it several times. Rides well. For some reason, I thought that it was difficult to twist the handle on manual rolling, well, it seems like in meat grinders, but no, I was wrong

but no, I was wrong

So that's great !!!!

Rainbow dumplings with potatoes and fried onions (lean) (vernisag)

[Business]

Business, Elena you bought the Redmond RKA-PM1 Noodle Cutter? Or another. I also think to buy it, I will rarely use it.

[vernisag]

vernisag, Irina, what do you think about Redmond RKA-PM1 Noodle Cutter? Now everything has risen in price, I don't know which one to buy.

[Ludmila]

Ludmila, I don't know, I just have a nozzle for a Kenwood combine and there are no others
But I don't really trust Redmond

[vernisag]

vernisagThank you Irina. And what Kenwood?

KM010

[vernisag]

vernisag, Thank you

[Lucien]

Lucien, I bought a Chinese one at the Utensil Center for 1499! On the weekend I made noodles, both wide and thin - super !!! You just need to dry the sheets before cutting the noodles!

[Business]

BusinessThank you, Lenochka. That is, you can buy a cheap one if 2 times a month? Can you tell the company?

AAaaa, I bought it !!!! China Wellberg Checked on paper - SUPER !!!! Heavy ..

[Business]

Business

The quality of the noodle shops is rather weak. Ozone does not write the brand of noodle cutters, there is no name either. Girls, did anyone buy? What is more or less high quality? Italy is now very expensive. Redmond hesitated too, the gap on the left and right of different widths. Or should it be?