Homemade noodles, ravioli and everything for making them

And who can say what about such a noodle cutter
maybe someone has or so, a view from experienced users, Kitchen

This machine broke down for me today. Worked for half a year. When disassembled, it turned out that the gears inside (soft metal) were worn out. We'll have to buy a new one.

And I have a Bergner dough sheeter / noodle cutter. I haven't really made the noodles yet, but the dough rolls out normally.

[NIZA]

NIZA width somewhere varies from 14 to 16 cm, it all depends on the machine itself (different manufacturers). but mostly it is 14 cm. But this is enough. Oh, I looked again, it says 18 cm.This is America

[NIZA]

NIZA width somewhere varies from 14 to 16 cm, it all depends on the machine itself (different manufacturers). but mostly it is 14 cm. But this is quite enough. Oh, I looked again, it says 18 cm.This is America

Description: Spaghetti machine, 150mm, manual, HomeARTS (USA)

You can start laughing at me, but I bought just such an attachment for kitchen. For making pasta. This is very common in Italy. I saw it for the first time and bought it. UzhOs. Have not tried it yet.

Above, on the device itself, there is a transparent container - there the nozzles-wheels are laid and one is already inserted. In total, it turns out 6. Most of all I was surprised that in the main recipe for egg noodles, the dough is made up half of flour and half of semolina.

So the mixer is American, not Italian.

I looked. In the main instructions in English, a recipe is generally written: 1 egg and 100g of flour type 00. In Russian translation on leaflets: 4 eggs, 250g of semolina and 250g of flour type 00, salt

What surprised me most was that in the main egg noodle recipe, the dough is made up half flour and half semolina.

I can assume that the semolina was put in because your stores do not sell durum flour. And almost all semolina is made from durum wheat.

It is unlikely, since there is no Russian section at all for the instructions leading to the kitchen. The translation was done separately and included, that is, the kitchen is not intended for the Russian market. I'm going to read the English version. Most likely the semolina appears there. which is an analogue of semolina.

00 is the grind type. There are also soft varieties type 00.

But I did find it and read it - you were right. It is durum (durum flour, durum in translation from Latin - hard) is replaced with semolina and flour.

I made noodles with semolina, everything works out very well. So I did it with semolina

Well, here I joined you with my brand new noodle, thanks to Tortyzhka for Ode to this instrument, and to everyone else who, with their messages, dispelled my doubts about the need for such an acquisition. Yesterday I took my friend on a 7 km excursion. Since I didn't really need anything there, I decided to take a closer look and ask the price of all kinds of kitchens. devices, I came across a noodle cutter Peterhof PH-1601 The price made me happy - only 130gr.
At home, my husband carefully studied the build quality of this unit (I have it very capricious in this regard) and, to my surprise, did not find fault with anything. In general, I am satisfied with my purchase, although I have not tested it yet, I am studying the forum in order to avoid failure,

[Scarecrow]

Scarecrow, cool unit.It looks scary. Show then what you can squeeze out of it?

In the basic instructions in English, a recipe is generally written: 1 egg and 100gr of type 00 flour. In Russian translation on leaflets: 4 eggs, 250g of semolina and 250g of flour type 00, salt.

An interesting translation from them, then 1 egg, then 4 pieces at once?

everything is correct 1 egg per 100 g of flour ... or 4 eggs per pound of flour

here I am, too, now with a noodle cutter, congratulate me
I did not order "Kitchen" at ozone, because a few pages earlier, to my question about her quality, the girl answered that she was broken
I ordered a Bekker BK-5200 in the technohome, the price was very attractive and the delivery was inexpensive, we finished a week, it turned out that it was out of stock, then it appeared and disappeared again, after reading the whole topic again I found that I was not the only one who got into this rake, some also tried order and the result was the same. So girls and boys noodle cutters in technohome can not try to order
Quite by accident, yesterday I saw her in the "metro", the company titania and did not hesitate to buy it, enough of suffering. There were 2 with a ravioli attachment and a simple one, remembering the comments of the members of the forum about this ravioli attachment, I bought one that is simpler, although my husband was inclined to a more expensive one, I have not tested it yet, I will use it on the weekend, but it looks very good quality

[Mouse]

And how do you like the width of the rolled layer? "Kitchen" is still 18 cm written.

Mouse, quite. My chopsticks at the drying are exactly suitable for the 150 mm width of the layer, so it is very convenient to pick up the noodles with a stick and attach them to the rack for drying. If the layer was wider, the noodles would stick together, and this is very good. For lasagna, too, 150 mm is just right. I also have a shape for this width.

[Chuchelka]

Made noodles yesterday Chuchelka... Dust with flour.
But if I throw it into the broth, the broth becomes cloudy. It seems like I’ve read that first to throw it into boiling water, or something else, so that the broth does not become cloudy.
Be kind, who knows, set on the true path ... of a transparent broth ...

Hairpin, blow the noodles with a hairdryer before cooking

[Hairpin]

Hairpin

Is it dried? I do not dry fresh pasta, I immediately use it. Well, in short, it's not that important.

And if you rinse it with warm boiled water in a colander before laying? Probably not worth boiling water. The flour will not wash off from above, but will immediately brew and soak the top layer. They suddenly stick together.
Pour warm water from a teapot and immediately from a colander into a saucepan with boiling broth so that they do not stick to each other. What do you think?

[Chuchelka]

Made noodles yesterday Chuchelka... Dust with flour.
But if I throw it into the broth, the broth becomes cloudy. It seems like I’ve read that first to throw it into boiling water, or something else, so that the broth does not become cloudy.
Be kind, who knows, set on the true path ... of a transparent broth ...

Hairpin , I usually boil homemade noodles (here it is, whatever you want - until cooked or not), and then put it in the broth before turning it off. This is if the soup. And if it's just a broth with noodles - I put the noodles boiled until cooked on plates, pour in the ready-made hot broth. At the same time, if the noodles are boiled some time ago and have already cooled down (and sometimes I take them out of the refrigerator altogether), then I fill them with freshly boiled broth, and you can eat right away. But I'm lazy, I don't know if it's worth taking an example from me ...

[very fast]

If the noodles are already dried, before boiling, I put the noodles in a sieve (colander) and very fast I rinse it with a stream of cold water from the tap - and immediately throw it into the boiling broth (soup), bring it to readiness - as it floated up + another couple of minutes and it's done.

Everything is very cool, nothing turns sour

I always make a lot of noodles! For the future!

Drying completely near a battery or other heat source. I put it in a bag or jar, keep it ajar for some time. Then I close and put it in the closet.
The most important thing is to dry well! Then it will be well stored, no problem

[Alexandra]

I dried it, put it in bags ...

Do you have to keep it in the freezer? She's dry ...

But to the advice Alexandra to keep the packages open was not followed. I got it from the dryer. And the humidity in the dryer is less. That is, in open packages, on the contrary, it would have picked up moisture from me ...

Well, here's my dried noodles ...

As for the effect of noodles on the transparency of the broth: I just sift it well (in several portions) through a sieve and immediately put it in the broth. The broth remains completely transparent.
It is not noodles that are sieved through a sieve, but flour. Shake the sieve properly, and all the flour goes away.

[Scarecrow]

Scarecrow, go-go ... then tell me how it is. And then I have Kenwood 020 in Napoleon's plans, and someday I’ll buy it for curly pasta (rolling for dough and noodles are not discussed).

And I'm not afraid of dryers. I have been idle for two years now.

[Scarecrow]

Scarecrow! You can develop Napoleon's syndrome. Your Chinese noodles in my Koptev broth were a resounding success in the most fastidious part of my cell (well, this is with my darling). When asked to try the noodles, in response, I heard doubts not that they were tasty, but that they were generally edible. The first three spoons were eaten very carefully, and then ... a second plate was requested. Moreover, Donechka even agreed to cook it herself, and tomorrow to nail a nail for the noodle bag. Not that we have no one to nail, just like to nail it myself, and then argue for a long time that even she has to nail it herself ... Let her hit.

Scarecrow, this made noodles will be enough for me for a month. In general, I do everything in chunks ... And then there's the cool option that my daughter can boil broth herself and cook noodles. But she won't do the whole process herself ...

I washed the noodles under the tap. At first I wanted to rinse in a saucepan, but taught by bitter experience with chak-chak, I quickly realized that I would rinse it out, but pull them out one by one ...

Here's to you, some more noodles, on your ears ...

The same, only a side view ...

[Rina72]

Rina72, Nat's rights, absolutely, You can buy any prefix ...
But the fact that the motors are burning from the mixers, I have not heard, there are also very powerful and reliable overload protection ...

I want to draw your attention to the fact that the noodle cutter is attached to the table like Soviet meat grinders. I have a big inconvenience that the sides of the table are small and I cannot fix it well. Therefore, with small sides, a new table may be needed ... But they do not cling to the table top ... it is too thick.

I want this

[Zest]

Zest, and this is the same as manual noodle cutters, only with a motor, but also for manual ones, you can buy a motor separately ...

I have a manual noodle cutter, I got it for the occasion,
a couple of times I made sheets for pies in it, now it is gathering dust in a box.
My opinion: if you constantly make pasta, in large quantities, buy with a motor, and if sometimes, on occasion, it is enough
simple, manual. Not an essential item.

Motor ... completely spoiled ...
When I was spinning the noodles, I was completely stunned. I take a piece of dough from two C1 eggs. On the largest rolling, I get 15 by 15, and then on the thinnest. Well, the layer is the same thickness, and the length is five times longer. Where to put it? Fall asleep with flour? And he, damn it, an infection, sticks ... And what will happen to the motor? A meter in three seconds? And where are you going to put it?

And I have already done chak-chak with my daughter. She caught those 70 cm with outstretched arms. But it won't hold the meters ...

Hairpin, look where to put long dough pancakes (everything is in order here):

[Hairpin,]

Hairpin, in expensive shops they sell fresh noodles, not dried, in a vacuum.
If you have a Brown-type blender with a vacuum attachment, you can store the undried noodles (or half-dried, but still flexible) in a vacuum in the refrigerator for a decent time.

Well-mixed dough did not stick to me and did not need dusting with flour - this is to the question of how to boil so that the broth is transparent

But they will dry out and become brittle ...

I looked at the Italians, they do the same by hand, dry the layers on a rag, and only then cut them.

Members of the forum, you can congratulate me, I became the owner of the noodle cutter. Tomorrow I'll try the weekend. I'm wondering how to make spaghetti in it? The noodles are clear, roll them out, dry them a little and cut them. Maybe someone did it? Although, to be honest, I haven't unpacked it yet, I know that there is rolling, cutting noodles, making ravioli and a knife so that the layers are even, and kind of like everyone else.

I give a report after testing. At first I experienced a euphoric feeling from rolling. Fast.
Then I got the first disappointments when cutting. When pre-dried, wide noodles seem to be sliced, although you need to separate a little. But the thin one, which, like a vermelle, didn’t come out. At the first cutting, it gathers in waves and does not cut well into separate vermeshlots, I thought that the dough was quite fresh. She left the layers to dry and apparently overexposed, since they simply did not fit into a thin cut, I had to put it on the tape. Can anyone help. I really want to master it. And it seems to me that it should not be rolled thinly?. Tell me what is the optimal thickness for thin and thick noodles. I have 9 settings. Share on which one you make, especially vermelle. And then I really do not want to think that the machine ... I looked at it like that everything seemed to be fine

Congratulations on your purchase! I also recently became the owner of a machine for making pasta-MARCATO ATLAS-150, I ordered it through the Internet shop. The quality is excellent. (y) All noodles are cut to the end, no dough sticking. I made not only noodles, but also "brushwood", rolls out the dough very thinly 0.2mm, 9 thickness adjusters, the attachment is removable, you can insert various attachments, they are purchased separately. The machine is expensive, but worth it.

Lyubochka in which store you bought the atlas. I want an atlas, but I'm afraid to buy through the mail.

I ordered in Moscow. look at www. , I read, the reviews about her were very good, I was also afraid to subscribe for the first time via the Internet, I live far from Moscow, in Siberia, Krasnoyarsk Territory, I thought if something was wrong, where would I go with her? But I made up my mind and after 20 days I received it by mail, then I wrote out an additional attachment, also came such an interesting one, she cuts strips of dough with teeth. The quality of the machine is immediately visible, it can be determined by the rollers. (y) The dough does not tear or stick together when cut, and on the 9th regulator it is as thin as paper. Good luck with your purchase!

a question for you, so my lasagna sheets did not work out ... and so it looks beautiful, but in the morning all the broken steel and how are you doing?
dough I have 5 eggs 500 gr flour and I added a little water

The noodles are great. And for dumplings I use a machine to roll out the dough

[tatalija]

tatalija, I also did it for the first time at 9, it seemed to me very subtle, then I did it at 7-normal. With experience, you will then know how to adjust the thickness to the desired desire. In my recipe it is written that salt should not be added to the dough, and I make the dough on eggs alone, without adding water, knead in a bread machine and give 20-30 minutes of proofing. Good luck!

On Saturday I bought myself the same noodle cutter as Galinka Malinka. Well, I could not pass by. Of course I tried it right away. The noodles turned out fine, but only from 300 g of flour, a lot of it was formed for my family, so I decided to use part of the dough for lasagna. By morning, the lasagna dough also curved and crumbled, but this did not affect the quality of the lasagna, it turned out super.
Of course, it is interesting to learn from someone else's experience in making lasagna dough, which dough is better for this? I made wine dough, according to Admin recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=50979.0

Has anyone bought a noodle cutter at Top Shop? How did she show herself? Not broken? If it breaks down, after how many months of use? Did you manage to repair it?
I am afraid to order such things via the Internet ("overseas a heifer is a half, and a ruble is transported", i.e.shipment and hemorrhoids in case of inoperability of the device), and here in my city a department was opened where they sell goods from Top Shop with a three-month guarantee. So I look at the local Chinese noodle cutter (it costs almost 2,000 rubles) and I think whether it is reliable or not. Help me decide or dissuade. Or advise some other that you can actually buy with delivery to Siberia.

[akapl]

akapl, I do not advise buying a Chinese one, the quality is poor. For me it is better to pay more, but buy quality stuff. Several posts above wrote about the fact that they bought the noodle cutter "MARCATO ATLAS-150 ordered through the Internet store. The quality is excellent." I say, because the first noodle cutter is Chinese, and there the gears that rotate the shaft flew after the very first time of use, the husband set up as best he could, attached additional washers, and still it seems to scroll or clings to something that is difficult to turn. I bought the second one from Italy. A completely different quality. No wonder they say: "The miser pays twice." As for me, the conversation is accurate. But maybe only I got this, that's why I described my feelings. Good luck

I also have 5 eggs + 500 flour and a little olive oil in my recipe. The dough was made by HP, although I think that it would be better with my hands (by nature I do not consider myself a hard worker and if there are kitchen bells and whistles, then the way they work).
It rolled out great. It was cut into noodles perfectly, but I didn’t work with vermeix. I tried it earlier than necessary. she came out like a beautiful wave and not really cut through. I decided to dry the layers and they lay there for 40 minutes. They became much harder, cut through the tape, and did not even fit into the small one, the machine did not even want to grab them. So I don’t know what the problem is. Maybe it was necessary to roll it very thinly? Prompt

[Scarecrow]

Gram 200 in HP kneaded, then rolled it into noodles.

Scarecrow, and HP kneads the dough from 200 g of flour? Fine? And I did not even dare to try, I was sure that it would not work, I mixed it with a combine.

[tatalija]

tatalija on the vermicelli it is necessary to roll out thinly, let it lie down a little, as if to weather it, and then it cuts through everything well. The dough itself should not be very soft, I make the dough like on dumplings, roll it out thinly, as I said. I let it lie down for a bit and then cut it, it is so long and remains, it is dried in a dryer, I can cook it so long, if it’s on a side dish, if in soup, then I just break it with my hands, and so that it doesn’t crumble.

[Scarecrow]

Scarecrow, and HP kneads the dough from 200 g of flour? Fine? And I did not even dare to try, I was sure that it would not work, I mixed it with a combine.

Yeah, I did it. Well, a little smear, pick up with a spatula. In any case, not with your hands. I have an even larger harvester, there is almost a 5 liter bowl and a hook for dough. He will not even catch such an amount.

[lesik_l]

lesik_l , began to envy in the morning with white envy at the sight of a knife!
I, too, now have a "noodle-making" machine Bergner, so far only tested on paper.
I have a question for everyone, has anyone tried to make "colored" noodles, green with spinach and red with tomato? Such noodles I want a mage as!

Girls, I hasten to share, today I was making noodles and quite by accident I managed to cut through small noodles. Today I did it differently, did not dry it for 40 minutes, rolled it out in turn and sprinkled it with flour on top before cutting it. First I tried to pass small noodles through the nozzle and she again cut two pieces fastened together. Then I sprinkled flour on top thickly and lo and behold, she cut through and each was separate from the other. I cut rectangles 3-4 cm long. At the bottom of the photo is the chopped vermicelli and next to it a thickly sprinkled piece of dough for clarity. So, the girls all had serviceable noodle cutters simply did not have instructions on how to do it.

[Gaby]

Below is a photo in which the noodles are chopped, and next to them is a thickly sprinkled piece of dough for clarity.

Gaby, I disagree. It's still something with your noodle cutter.I practically don't sprinkle the dough, but the dough is cut wonderfully as well.

[Gaby]

Gaby, and what is your noodle cutter? I have Fakelman and the problem is the same - she does not share the sliced ​​noodles. It is somehow not very clear what helped you, because I myself have already tried a bunch of ways ...
Today I tried again and was convinced for the hundredth time, so I only use the noodle cutter for rolling out the dough, and I cut it with the very same cutter from Berhoff, which julifera , did not buy

I can't help but tell

The other day I saw such a device for bergoff noodles:



The little thing is fine, I thought that she would probably take any thickness of the dough, it seemed that it was more convenient with it than on a manual dough sheeter, and so I wanted it ... so nice

But stop - it costs 140 UAH, and an inexpensive dough sheeter is now about the same and you don't need to buy it - I already have it!

Thank God that I bought this cutter back in time immemorial and then it cost only 36 UAH. , otherwise I would now pour over my noodle cutter with bad words with double force.
This cutter is my salvation! I love her so much! It separates perfectly, and if you dry the sheets slightly, that is, first roll everything out, and then cut it, then in general, it's a song. The noodles are stacked in orderly rows

I sit and think, can I buy a new noodle cutter, eh? Which one comes with a triple slitting wheel? Or are they all the same berry field?

The fish I have is Petergoff, rolled into 7, 5, then 3, sprinkled with flour and passed through fine slicing, and wide, tagliatelle, I cut through without questions and without dusting with flour.

Panevg1943 you probably have a cool Atlas, that's why the nozzles can be cut without question. Why I wrote, because many wrote that on small slices vermechelins-spaghetins are cut into 2 fastened ones.

[Gabi,]

You probably have a cool Atlas, that's why the nozzles are cut without question. Why I wrote, because many wrote that on small slices vermechelins-spaghetins are cut into 2 fastened ones.

Gabi, I do not have a Titania Imperia Fabrica model. I already in some post gave a photo of my noodle dryer. Now I will repeat this photo, and you will see how wonderfully cut the noodles.

So Titania is the cool Atlas! It is the same! It's just that they call everything differently, to whom as usual.