Homemade noodles, ravioli and everything for making them

Give me a link to a video with these rollers. I bought similar ones on Ali, I almost got a nervous breakdown from their "work"

Vika, look here:

[Dough slicer DELICIA]

I'm more comfortable Dough slicer DELICIA

and Pizza wheel DELICIA


cut the dumplings (puff, shortcrust) dough well, the dough does not stretch after them, quickly and any the size of the squares, without reference to the size specified by the manufacturer,no waste - a layer of dough after manual rolling or a strip after dough rolling is immediately cut into the desired squares, whack-whack and you're done

round juices for dumplings, dumplings, mantas - and not required

and financially more profitable - one thing the pizza wheel is universal, for everything, a wavy wheel is not so necessary for dumplings - the edges are blocked up, there are no waves

And I have such a knife, I also bought it right after buying the noodle cutter but it seems to me that if there were metal. knives - it would be more convenient. And with this knife you can only cut a layer of dough, a volumetric one will not work.
I use straight lines when I cook manti, and wavy ones - dumplings (thanks to Admin))))

Kurze with meat

Dough:
150 g kefir
250 g flour
Minced meat:
250 g homemade minced meat
1/2 onions
Tomato in its own juice 3 pcs
Garlic 2 cloves
Cilantro 2 twigs
Salt, pepper to taste
Mix the minced meat with chopped tomatoes, add finely chopped onions and cilantro, salt and pepper to taste
I kneaded the dough in a food processor, rolled it out on a noodle cutter
In the original, pinch the kurze with a pigtail, for lack of time I blinded it with a mold for dumplings
Serve with sour cream and garlic sauce (I have natural yogurt with garlic)

[To love]

To love, Irina, since the photo is too small, did not understand: how to cook? Steam, boil in boiling water?
I liked the composition very much, I would do it in the near future.

[Ikra]

On a tip from Irina Ikra I went for a dryer today, but as a result I bought another:


First I will hang the noodles, and after a while I will transfer them to such a shelf. Since it is "perforated", the paste will dry faster and remain intact. And nests can be dried on it. The dimensions of the bottom of the shelf are 43 * 18 cm. It costs 650 rubles.

Added on Wednesday 29 Jun 2016 04:23 PM

Girls, and my husband adapted this nozzle under the atlas with a grinder to cut the edges and cleaned them a little (the metal is thicker in the nozzle).
Not very neat, but now it installs and holds - I'm fine
Maybe someone will find this method useful.


such pasta comes out (I've shown it before)

Eh, Irina, you knocked me out for the same scam, I also ordered such a nozzle for myself

[Creamy]

And I am a big lazy person (as the Germans say: a long thread, a lazy girl), I immediately roll it into 4 layers on my square dumplings, like this one.

Creamy, what company is this dumpling maker and where can you buy it?

Girls, where is this durum with semolina sold? Do you have them in regular stores?

Girls, where is this durum with semolina sold? Do you have them in regular stores?

There is. There are two types of 100% in the Globe: Pudoff and .... I forgot whose))).

Aaaaa, I remembered !!! Garnets. Here.)))

Natul, thank you. And where to look for this Globe

Natul, thank you. And where to look for this Globe

Look on the Internet. These are huge grocery markets, their network. There are several in Moscow. We have it in Tula.

Yeah, I've already seen. And how does it work? I never thought we were selling such a thing.

In 1982, Soviet noodle cutters were on sale. I just sold them in the store. The paper was cut, I don’t know. Nobody bought much, they were cheap

veteran...

about!! I didn’t buy this one in Tajikistan, in the border villages there were such things ... the locals don’t find it, but we sometimes grabbed it and I didn’t buy it - I didn’t have enough rubles, I put it off while I ran home for money, I returned , and the seller (the men there all worked as sellers) in a slight bewilderment - but only sold .. honestly admitted - I thought that I was the Russians, they are the same person, like many of them to us too

Added Sunday 07 Aug 2016 11:19 am

In 1982, Soviet noodle cutters were on sale

they did not see them in stores in our cities, and the mother-in-law just bought at that time - they gave * all sorts of interesting things at the factory, and she (the kingdom of heaven) was a woman interested in new products, such a crimson color, she still works, enviable I was passionate, but I bought it myself at that time - by turning, for several years my hard worker twists and turns

Girls, and my husband adapted this nozzle under the atlas with a grinder to cut the edges and cleaned them a little (the metal is thicker in the nozzle).
Not very neat, but now it installs and holds - I'm fine
Maybe someone will find this method useful.


such pasta comes out (I've shown it before)

wow - I managed to skip the message, although I read the topic in detail.
Please tell me if you are using a nozzle now? What is the recipe for macaroons? They did not go from the usual dough for egg noodles - some rubber ones are obtained, very dense, and cook for a long time.
I already thought about making potato or cottage cheese gnocchi, but I'm afraid I won't clean the nozzle later

Natul, thank you. And where to look for this Globe

Natasha, I order in Platypus all the time

Please tell me if you are using a nozzle now?

Sveta, I sold my nozzle, since my dough rolling machine left for my daughter, and she didn't need a nozzle.
I hope the new mistress has a friendship with her.
I don’t remember pasta now, it seems according to the standard recipe, I only added natural dyes (juice of beets, spinach, carrots).
It seems to me that cottage cheese and potato will not work)

And who ended up buying a REDMOND PASTA MAKER RKA-PM1 pasta maker?
I want to buy, but did not find any reviews about it (

There are reviews, but somehow not very good ...

[vernisag]

vernisag Thank you.

[Fotina]

Fotina, Light, here here recently spoke about the gnocals attachment and Regina.

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.

I read it for the first time ... and did not understand about kneading on the floor. I sit and think: how to knead booty I read it a second time and burst out laughing with her hands. Natul

Added Monday 08 Aug 2016 03:42 PM

Natasha, I order in Platypus all the time

Irish, also in Duck, ordered 4 flour and 1 semolina. In the evening I will knead. I hope my husband will like it.

Girls who have such a pasta cutter, is he good?
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Girls, does someone have such a MAESTRO MR1679 Noodle Cutter ?? Share your impressions about her. Found it as practically the cheapest option. The atlas now costs more than UAH 2 thousand: ((((

And I want to ask for advice on how to cook homemade noodles, or rather spaghetti. I looked on the Internet, apparently no one is puzzled by such a question, everyone succeeds, I am the only one so armless. I have trouble with ordinary pasta, they often turn out to be stuck together, but with homemade it is complete horror.The last time I had it stuck together almost into a uniform lump. I understand that I am digesting, it must have literally boiled and should I turn it off? I even got an idea, maybe on some kind of device (like a clip on a stick), put spaghetti into boiling water to boil a little and immediately get it out. I look at the photo everyone has such beauty, but I have a slob ... it's a shame ...

The last time she stuck together almost into a uniform lump.

I was very surprised. Just now I was cooking my noodles, nothing stuck together. Although the noodles are on eggs alone, without water, they cook much less in time than purchased ones. I'm afraid to ask, do you disturb her when you fall asleep in water and during cooking?

I'm afraid to ask, do you disturb her when you fall asleep in water and during cooking?

Yes, I throw it in. Then, when I turned off the stove, mixed it, it was still normal for me, and after I drained the water, added butter, began to stir, and it did not interfere because it had stuck together.

[Anyuakaj]

Anyuakaj, try in boiling water, before laying the pasta, add 0.5-1 hours. l. oils (I add sunflower)

A little vegetable oil is added to the pasta dough (Italians - olive oil). Then it will not stick together.

[Natusya]

Natusya, Miranda, thanks a lot for the advice! I will try, learn! It will definitely work out someday.

[Natusya]

Natusya, Miranda, thanks a lot for the advice! I will try, learn! It will definitely work out someday.

Of course it will work! I also succeeded from the 2nd time. Watch Tanyulya's video, she cooked rigatons in a bottle.

I don’t know, I don’t know Italians, when cooking pasta, do not add anything to the water, except for salt. Well, at least those Italian Italians that I saw and with whom I ate pasta at home in Italy. This is one of the myths born during the Soviet era, when pasta left much to be desired.
And homemade noodles can stick together for several reasons: or it is made from very soft flour (then yes, adding vegetable oil can slightly save the situation, but you should not relax, it must be controlled anyway); or there is not enough water for the amount of noodles that you are cooking (there should be a lot of water, it should boil strongly, and there should be little noodles, and at the time of casting and the first two minutes, it should be actively stirred without stopping); or the noodles are made from wet dough that doesn't have enough flour. Then you just need to dry it before cooking.

[Ikra]

IkraIf anything, I meant sunflower (olive) oil when making dough. Not in the cooking water.

[Miranda]

Miranda, oh! I apologize
But that doesn't help either.

[Anyuakaj]

Anyuakaj, Italians have huge pans for cooking pasta, very vigorous boiling at first and stirring, and do not cover with a lid, cook over medium boil And you also need to look at the packaging, high-quality noodles always have a cooking time. Whether or not to add oil doesn't affect the taste, but Italians never add. They always drain almost half-cooked, and then in the sauce they can tidy for a couple of minutes in a pan with the lid open.
If dipped in boiling, immediately stir, cook until al dente, then none will stick together.

Girls, I'm reading about this al dente ... well, I don't understand this undercooked noodles. Am I outdated or am I thinking wrong and need to get used to it? Just don’t laugh and don’t bale, well, this is how my husband and I think ...

Girls, I'm reading about this al dente ... well, I don't understand this undercooked noodles.

I also

Italians undercooked it for reasons that they will then cook it a little bit in the sauce, or it will come on its own under the influence of heat while serving the dish. And about any "undercooked" there is no question. If it is immediately cooked until tender, then with the sauce it will already be "rag". And they don't eat this, they are not used to it.

[Lera-7]

Lera-7, it turns out quite cooked if you follow the rules! But it does not wander, it has its own taste, since it does not turn out to be mush, but pasta with sauce.And for each dish, sauce has its own form of pasta to absorb the sauce, grab or, on the contrary, shade the ingredients. And if everything is boiled, why then a variety of pasta forms? I will never eat pasta made of bad, wrong flour, I consider them simply unhealthy and unhealthy, ballast! Better less often, but better!

Added Friday 23 Sep 2016 8:53 PM

svetta, my mom always cooks my pasta, but her teeth are not the same! I would try to accustom myself to harder cooking. You can find a middle ground - not yours and not ours!
Only it is necessary to prepare pasta of a good firm according to all the rules and strictly according to the recipe.
Take Olivier! Take the wrong potato or digest it, and everything will scatter. So it is here!

Italians undercooked it for reasons that they will then cook it a little bit in the sauce, or it will come on its own under the influence of heat while serving the dish. And about any "undercooked" there is no question.

Got it. I meant noodles for a side dish, which is not additionally cooked in the sauce. And I don't like overcooked, then it's better to undercook a little.

[Lera-7]

vermicelli

Lera-7, if the vermicelli (if we are talking about the same thing, because my husband calls everything that is not spaghetti "vermicelli"), then, of course, boiling it until cooked is a lovely thing!

Thank you very much for the advice! I managed! I’m so happy as if I myself assembled a spaceship and launched it into space, and I just cooked homemade noodles and they did not stick together. I realized my two main mistakes, I rolled the noodles too thin, and there was probably not enough water. Yesterday I rolled out the dough into 7 divisions of noodle cutters and cooked in the largest saucepan, and it turned out just perfect, but I already began to think that it was impossible to make spaghetti at home. Thanks again for your responsiveness!

Good afternoon, girls! Please tell me, share your experience:
I make pasta at home - sheets of lasagna and tagliatelle - I have a nozzle for a Bosch MUM 5 combine. Dough for 100 g of flour (70% from hard varieties, the rest is baking) 1 egg (protein + yolk), olive oil and a little salt. I knead everything in a food processor, the dough turns into crumbs. Then I collect it, in the refrigerator for 30-40 minutes, then I roll it out. Everything turns out without problems: it does not get stuck, does not tear, does not stick together, it is cut into noodles without problems - in general, there are no complaints here. And further ... ta-dam !!! It is necessary to cook everything right away (((I can't cook pasta for future use. If I start to dry it, then it crumbles when it dries ((((
I read the forum, it is advised to dust it with flour, which I do, but nothing ... Then I read that it is necessary to lay eggs whole, that one yolk is not enough, but I already lay an egg with protein ... I don't pour water from the word at all .. I tried to adjust the thickness of the rolling. I have 7 being the thickest and 1 being the thinnest. I tried 1, 2 and even 3 - it still crumbles and breaks. 4 is too thick. I really love dough in dumplings, but even with all the love, 4 is too much. I dry it on a makeshift hanger (a glass hanger, like in bars) - this is for tagliatelle noodles, and lasagna is just on baking paper.
And also - about humidity: the air purifier maintains humidity at 40%. I tried to turn it off - things are still there ...
In other words, I went through all the options. What to do? Help!!!!

[Charline-MT]

Charline-MT, I also crumble Try to make the dough without eggs and without salt, only water and olive oil. Or vegetable juice instead of water. I somehow made a colored dough, without eggs, with spinach, beets and I had the dough left, I just cut it into noodles and dried it. So then it seemed to me that the noodles were stronger, not so crumbled. Although, I do not claim, try a little, for the sake of experiment
I have not been drying for a long time, I make lasagne from freshly prepared sheets, it's easier for me.

I don't pour water from the word at all ...

and why? how flour without water sticks together, I don't understand

my mother, and many women of that generation, made egg noodles for 1 egg + 1 egg of water all her life

I kneaded a very cool dough, and the noodles never crumbled, they were stored for more than one week, she dried it a lot, the can was 3 liters, so it was filled with cut dried thin noodles, and the flour was the most ordinary

I myself make the dough for noodles. when on thin need

But my grandmother made noodles only on eggs. Salt, water and oil free.
Delicious noodles, rolled out and nothing crumbled. And she made a lot of these noodles, from a bucket of eggs. And I make noodles like my grandmother, only the volumes are much smaller.

[Irsha,]

1 egg + 1 water egg

Irsha, what does this mean?

what does this mean?

This means nothing else, that water is measured by an egg scarlet. Egg + two times half an egg napkin with water.

[filirina]

Salt, water and oil free.

here is what our mother-grandmothers did not add oil - yes

filirina, Irina

[from a bucket of eggs.]

But my grandmother made noodles only on eggs. Salt, water and oil free.
Delicious noodles, rolled out and nothing crumbled. And she made a lot of these noodles, from a bucket of eggs. And I make noodles like my grandmother, only the volumes are much smaller.

This is a heroic woman !!! Stunned !!!!!!

Peace be with you bakers!

Irsha - how much flour did your mother use this clever scheme