Homemade noodles, ravioli and everything for making them

how much flour did your mother use this clever scheme

Anatoly, they have not weighed in grams before

it was tight dough

she started on dumplings according to the same * scheme *, only the dough was lighter, less flour

hands smell the density of the running dough

But my grandmother only made noodles on eggs. No salt, water or oil.

I've always made one for soup, too. Knead-roll-cook on one egg. Then she sometimes began to top up with a spoonful of water, so that a slightly larger portion would turn out due to the larger saucepan. Well, noodles and noodles, the taste is traditional.

For the last dumplings I made dough on eggs in half with water or even a little more water, I don't remember exactly. The dough remained, I chopped it on the noodles, dried it and cooked soup with it the day before yesterday ...
In short, almost no soup was eaten. A completely different taste, we do not taste. ((

Peace be with you bakers!

This is what I'm interested in
I make the dough with knives in a blender, well, like 100 grams of flour per egg \ sometimes pour a little butter sometimes not \

So, that dough rolls around at a time, neither you sticking nor you tearing and jamming
And sometimes the amount is the same, but all of the above byaki are available

It is clear that not all eggs are calibrated and they are different in quality - the flour is also not the same
But I would like to deduce the ideal proportions, well, in the sense that I brought it out for myself with bread and no longer bother, it turns out on the machine.

And sometimes the amount is the same, but all of the above byaki are available

I also always knead for this amount, however, with my hands. And sometimes it comes out very cool. But I think this is from the size of the egg

It is clear that not all eggs are calibrated and they are different in quality - the flour is also not the same

homemade eggs are much denser than store eggs, store eggs pour out of their shells, domestic eggs flow smoothly, domestic eggs become thinner with age, store eggs thicken

flour of the highest grade needs more than 1 or 2

if we take into account the liquids on which the noodle dough starts, if not on some eggs it starts up, then different amounts of flour also require different liquids

although it is not ideal to do all life in certain proportions, the components are not ideal, sometimes adjustment is required

Ladies, good afternoon. And I will also do my best with questions about the Fairy KM-180. I have Regina, but initially I did not buy a dough attachment, kneaded with a combine or a blender, the macaroons turned out, but it was pretty tight. more precisely: if the dough is soft, then they stick together slightly, there is a lot of fuss, if it's tight, then they came out so slightly corrugated. and now with a small one, I abandoned it altogether, does not allow to do anything. And the fairy is electric, so I want a nimaga)))). What do you think? I saw reviews somewhere, but I can't find it.

I bought a Chinese noodle cutter. In principle, everything is tolerable. Especially when there is nothing to compare with. The question is as follows. When I cut small noodles, it seems that everything comes out of the noodle cutter in a divided form. However, when I start to transfer the resulting cut to another place, the individual noodles stick together. I try to do everything quickly and accurately.
Maybe there is some advice on how to keep them separate. Or maybe I'm not kneading the dough cool enough?

When I cut, firstly I sprinkle the layer of dough well, and secondly, after the noodles are cut, I sprinkle it very well with flour and after that I transfer it to an electric dryer for drying.

If you sprinkle thin noodles with flour, then it will probably begin to crumble when drying.

[sanych-1]

sanych-1, you need to knead the dough a little steeper
The first time the same nonsense was ... I made my own dough. Then I kneaded the dough in 21 seconds and everything is ok. Already nothing stuck together. Try it.

But my grandmother made noodles only on eggs. Salt, water and oil free.

and my mummy cooked like that, I remember very well. And then she burned the sheets on the stove, rolled them into a roll and cut surprisingly thin homemade noodles. We did not know the word PASTA then.

Nothing crumbles. Do you make dough with egg and butter or not?

With butter and eggs, of course. Flour of the highest grade. I am a pashadel beginner. Before that, a bread machine was enough for entertainment.

Girls, poke pliz. for a dough recipe for dumplings / dumplings on kefir / fermented baked milk, I have already met a mention of it more than once, but I cannot find the recipe itself.
I saw Tanya Admin, there is only flour and kefir, no eggs, is that it?
Or in another way?
Everyone in advance!

[Ksyusha]

I saw Tanya Admin, there is only flour and kefir, no eggs, is that it?

Ksyusha,

[Nataliya]

NataliyaThank you!

When I cut small noodles, it seems that everything comes out of the noodle cutter in a divided form. However, when I start to transfer the resulting cut to another place, the individual noodles stick together.

They have already said about the steeper dough - this is one of the factors, the next factor is the composition of the dough, and they also said about "frying", as I understand it - drying.
Do you dry the layers before cutting?
Buy a foldable dryer with 16 hanging sticks and you will be happy. You can, of course, sprinkle with flour, but this muddies the broth. But if that's not a problem ...

You can, of course, sprinkle with flour, but this muddies the broth. But if that's not a problem ...

I always pour boiling water over such sprinkled noodles in a drushlag before putting them in soup. All flour is washed off, the broth is clean.

I always pour boiling water over such sprinkled noodles in a drushlag before putting them in soup.

Sumptuously! That's what a sophisticated female mind means! It didn't even occur to me!

Sumptuously! That's what a sophisticated female mind means! It didn't even occur to me!

I live long ...

Before putting the noodles in the soup, I pour boiling water in a drushlag. All flour is washed off, the broth is clean.

Thanks for the advice, I must try!
And I usually put (noodles, already dried, not raw) in a sieve and shake "like a pear", some part of the flour is shaken off ...

Do you make dough with egg and butter or not?

And why butter in the dough, for greater fragility?) Or what are its functions?

They say that it comes out more elastic with butter, but I didn't like it with butter, for some reason I already felt it (butter) in boiled noodles ..
Well, here's the taste and color

[Bijou]

Bijou, Lenus, it seemed to me that it breaks less

[Natusya]

Natusya, Yes? Doesn't it break less? I have never heard that fat is put into noodle or dumplings dough, according to another dough I seem to be used to adding it for tenderness (both bread and pies will be much more rubbery and rough, if completely without fat), only on this forum about this opportunity deducted.

I tried it several times in good faith and even did not take root, as with Trishka.

I have never heard of putting fat in noodle or dumplings dough

Of course, I am not a food technologist, so I can hardly explain the chemical processes. But, for example, when they make an Uzbek "stretched lagman", despite the fact that no butter is added to the dough itself, before "stretching" the dough strands are abundantly greased with vegetable oil. For elasticity and "non-sticking" in all likelihood. Although I saw a Chinese pro pulling noodles, just sprinkling flour on the threads.
So Admin writes about elasticity. https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=71995.0 True bread dough ...
I just believe about elasticity in the "noodle" dough. Even Italians themselves provide such authentic recipes.

[Igor]

Igor, in my Italian noodle cutter in the instructions, the base dough for pasta is eggs and flour, and that's it! There are also different recipes, probably with butter, I did not translate (somewhere here in the subject I even exhibited photos of these recipes). But the basic one is eggs and flour. I did, the dough is super!

eggs and flour

Duc is a classic, even without salt in my opinion

I just believe in the elasticity of the noodle dough. Even Italians themselves provide such authentic recipes.

I see ... It's just that I always had a dependence in my head about the "opposite" - fat in the dough for its fragility, you just have to look at the difference between bread and pastry dough (and especially between their breadcrumbs).
But I won't insist, everyone draws their own conclusions from the information. I even stopped making dough with knives, and my dumplings immediately began to boil less. Maybe it coincided, I don't know ..

My first noodle cutter was Chinese. Here on it, thin noodles did not want to cut through, and wide noodles were cut with difficulty. There are no such problems with the Atlas. I make the dough very cool. Like everyone else - 100g of flour and one egg. But since the eggs are different, the dough sometimes turns out to be very steep. And when I roll it out and when I cut it, I don’t add flour. Dry and cut slightly. And no need to shake off the flour - it is not. But I'll make a reservation, I don't cut noodles for the future. Cooked - ate

Peace be with you bakers!

We first roll the canvases

We let it dry a little and only then we cut it into noodles and no need to add any flour

I even stopped making dough with knives, and my dumplings immediately began to boil less. Maybe it coincided, I don't know ..

For dumplings and manti, I definitely do without oil! I knead in the Mulinex combine (not knives), before with my hands. Well, about the coincidences - flour is also possible, it can be of the same manufacturer, but of different batches, of the same brand, but of different manufacturers, so the indicators are walking. It happens that no matter how steep it is done, it starts to "flow" in 5 minutes and can no longer be corrected by anything. Here is my recipe: flour 500 g, water 170 g, salt 1/3 tbsp. l., 2 eggs. Eggs solely so that there are no unpleasant surprises from flour, as a safety net. And, yes, there are manufacturers whose products I definitely never buy. I know that you are in the South, but in the Rostov region this year I encountered local flour of disgusting quality. And this is the granary! ..

I don't remember what topic I saw a prompt to dry on a stick for sushi, thanks, I used it today, stuck it into the air ducts of an electric cabinet

Katya, it's cool, but I'm drying on the grill from the oven!

[Ksyu]

Ksyu, the same idea is cool, the current after all, the grate then needs to be defined somewhere, and if the noodles are long, then it is not an option in the oven, then you need to fence something somewhere .. I will definitely dump and dump

Well, I leave it on the table, although I cling constantly ...
And here it is also great, only you have to do it when there are no home houses, they will definitely demolish ...

You can also dry the pasta on a tumble dryer, I have this

Girls, finally found Semolina, for 1 egg - 100 g of Semolina? I read it, I don't remember where, I need it urgently.

[Elena]

Elena, Yes!
For 100 gr 1 egg ...

Girls, Good evening!
Can ordinary semolina be used in noodle dough? Will she replace semolina? And will the noodles and pasta swell during cooking due to semolina?
Well, nowhere we sell flour and semolina TS.

[Enchanted]

Enchanted, you can probably use it, but why? Semolina will not replace. In fact, semolina is the same, but more coarsely ground soft wheat. Products from it will swell and, as it seems to me, can generally boil. Solid semolina is, for example, in mistral. Do you have their products in principle? If there is, then you can get confused and ask to bring it, but it is much more expensive than ordinary semolina. But, to be honest, despite the fact that it tastes better to me with it, the noodles come out great from just one ordinary flour.Until I accidentally bought durum flour from Granmulino, I did not bother at all.

Very good noodles are made from grains. I did, I even liked it better than from solid flour ..

[Galina]

Galina, for some reason I always thought that grains and semolina are different things ..... Maybe I'm wrong. But we used to sell separately semolina separately grains ...

that grit and semolina are different things ...

Various...

Yes, semolina and grains are different products, albeit from the same grain, wheat.

ROUGH - consists of homogeneous small grains of light cream color. There is almost no bran in it. It is rich in gluten and has high baking properties. Grit is produced from special varieties of wheat and is distinguished by the larger size of individual particles.
It is advisable to use this flour for yeast dough with a high sugar and fat content for such products as cakes, buns, etc. For unpalatable yeast dough, grit is of little use, since the dough from it is poorly suited, and the finished products have poor porosity and quickly stale.
Krupchatka 10% (it is obtained only 10% of the total amount of grain in a volume of 100 kg.)

Compared to wheat flour, semolina is distinguished by its coarse grinding.
Semolina is made from wheat by grinding this cereal to small particles. In contrast to wheat flour, semolina has a coarser grinding, its particle diameter ranges from 0.25 to 0.75 mm. This cereal is classified depending on the type of wheat taken for processing. Semolina obtained from durum wheat is marked with the letter "T", from soft varieties - the letter "M", and a mixture of these two varieties of semolina is marked with "MT".
Durum wheat semolina is also called semolina.

[Galina]

GalinaGal, do you buy grains in Germany? I can't find it at home.

Peace be with you bakers!

Tatyana--

ROUGH is rich in gluten and has high baking properties

For unsuitable yeast dough, grit is of little use, since the dough from it is poorly suited, and the finished products have poor porosity and quickly stale.

Introduced into a stupor

do you buy grains in Germany? I can't find it at home.

We have it full -
Vic, you live in the French side, in the sense of the French language, well, I translated from German into French, that's what happened
griffiges mehl- German name

farine grippy -French.

German packs might say like this - Weizenmehl Griffig

Added on Tuesday 07 Mar 2017 6:02 pm

For unsuitable yeast dough, grit is of little use, since the dough from it is poorly suited, and the finished products have poor porosity and quickly stale.

Introduced into a stupor

I have great baked goods made from grains ... Unfortunately, there is nothing to show in the photo .. but somehow I will make ordinary bread or buns out of grains and take pictures of the cut. I have never had any failures with grains.

[Galina]

Galina, I live in Brussels, it’s kind of a double-hearted one, but it’s not important. On all our products, everything is written in 3 languages.
Thank you! I'll look .. maybe in the store a still-life of products.

Peace be with you bakers!
Galina-

So what am I talking about - a normal bread comes out