Pasta machine (pasta)

[Galina]

Galina! And how beautiful they turned out!
Great !!!
And again, a variety of noodles on a noodle cutter! ...
Did the dough come out normally from these proportions?
In principle, these are the proportions for the noodle cutter dough. They used to say that it is not very suitable for pasta.
How did you do it?

And if I make 500 grams of flour on a noodle cutter, then this is enough for us to eat several times.
So, if she kneads for 500 grams, then it's very good (for me at least) !!!

it is better to use a kneader or bread maker

Light, there is a bread maker, even two. But I feel sorry for them. And there is a harvester, where, in general, the dough can also be kneaded (but better by hand). Still, for noodles there is a very steep dough, for some stoves this is a serious load. I knead yeast pies in the oven, sometimes even dumplings, but now I will knead them for dumplings in a pasta dish. The kneader is a little expensive for me, and I have to put everything somewhere, the kitchen is small. And this machine is not expensive, we have 2500 rubles. Here, for me it turned out that this email is more convenient. pasta

Did the dough come out normally from these proportions?

The dough is slowly coming out, well, in general, like Tatyana's in the video on page 1, but the pasta came out even, embossed, dry. In the video, too, a very cool dough is kneaded, 200 + 50 grams of flour for 2 eggs + salt. I put the nozzle in boiling water for a minute, as written in the instructions. I did not notice any problems with the molding. But so far I have only made pasta. Today, I’ll probably try more noodles, and I’ll knead it for 500 g of flour.
And yesterday I could not stand the dough for 30 minutes after kneading, probably 10 minutes in total. And the batch itself took me 5-6 minutes.

And if I make 500 grams of flour on a noodle cutter, then this is enough for us to eat several times.

Yesterday we were so hungry that we could do everything at once, especially since it was so delicious. Cooked in chicken broth, a little bit of seasonings, spices, salt, and with chicken. But I think that for 200 grams of flour I can divide well portions into 4 maximum.
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But this is probably better to buy for those who have someone, or how to knead a cool dough. Manually twist for 5 minutes to knead the dough ... I don't know .... it's hard. It probably only has molding, although there is a possibility of kneading. But I think that on the electric molding it is easier, everything itself turns, albeit noisy. Well, on manual without noise, and maybe a little faster, but manual ones seem to be more expensive.

Galina, congratulations that everything worked out. And I like the type of spaghetti.

Galina, congratulations that everything worked out. And I like the type of spaghetti.

Yes, Tan, I really liked the machine. For me, for the moss of my hands, it was a real salvation.
I want to make colored orange vermicelli as you have. But today I will probably add some brown for color. In the morning I looked, there were no carrots at home ..... Go outside, to the store, reluctance, the frost is here

Galya, of course)) but I, on the contrary, for some reason feel sorry for the pasta, she kneads the dough so hard, once even sparkled ((
I like it with carcuma, and the color is beautiful yellow and we liked the smell with taste.
Well, she infected me, there is broth in the refrigerator, chtol macaros?))

Well, here's what to do about it ???



I put it in two layers ... There is nowhere to dry and nothing on. Apparently you have to freeze it on the balcony, first dividing it into portions, otherwise everything will freeze. There is no dryer, and there is nowhere to hang. Vertical, on a tripod, I will have in early February.
I thought that I would leave it for a while, they will dry quickly. But now about five hours have passed, and they do not really dry out.
I liked making pasta with holes more, you manage to lay them out neatly, nothing sticks together.

And here is what remains inside in front of the nozzle and a little on the blades and rod. Can be cut by hand.

but I, on the contrary, for some reason feel sorry for the pasta, she kneads the dough so hard for me, once even sparkled ((

It is designed for tough dough, nothing should be done to it. And there is protection against overheating, if anything, it will turn off for a while. But here's what sparked, I don't know if it's normal. I don't seem to have sparks, maybe I haven't noticed it yet. At first, my pasta had a stranger knocking, I turned on the empty one in the forming mode, when I checked the machine how it was spinning. And then the knock passed. Today I washed, dried, collected. Another knock. The stem was moved closer to the nozzle (it moves a little there), again everything is fine. We need to collect more to learn
Today I made 165 grams of liquid for 400 grams of flour (oil grows. 2 tablespoons, 10 grams) and the rest of water (155 grams). No eggs at all. Salt and curry about a teaspoon each. Kari almost did not give color, a little yellow tint. I kneaded for 10 minutes, did proofing for 10 minutes.

[Galina]

Galina, spread it out on a towel! They have been drying this way all my life.
Now there is a stock, so nice oooo !!! ....
Did you make spaghetti?

Galya, when there was no drying yet, the chairs helped out. I hung pasta on the backs. And also on the tumble dryer. You can use the hangers))

I was drying on a hanger, but better on a towel and closer to the radiator.

[Seven-year plan]

Seven-year plan, Lisichkalal, Tanyulya, girls, thank you very much !!!
And then I was completely confused, and even upset. I want to somehow learn how to make a small store, but here they don't dry, and it's not clear how to dry ... I spread it out on a towel, everything fits very well, let everything lie until it is dry. Our air is dry now in the apartment, it should dry out a little.
Hurry, the dryer with a tripod would have been sent ... everything is well conceived. the dough is kneaded, pasta, spaghetti can be made, but with drying, I did not think about what to do.

Did you make spaghetti?

Oh, it's different there for me. on a plate, these are noodles made from leftovers that did not come out of the nozzle.
At first I wanted small vermicelli, 2-3 cm long. But it takes so long to mess with her. When I cut off the nozzle with a knife, the ends stick together slightly, and I have to stop the pasta while I separate the noodles, otherwise the next batch comes out quickly. Then she began to make more authentic, about 10 cm, but also somehow did not have time. In the end, I was already tired, I began to cut off long spaghetti. So of course it's easier and faster, then, if you need short ones, I'll break it.
In general, you still need to study

I tried to sprinkle the spaghetti with flour while they were just coming out of the nozzle so that they would not stick together. From a mug for sifting flour. In general, I am wise for now with this pasta

Yeah, you need to get a handle on the fry with her))

Ladies, I have little hanging on the rails, so I quickly take everything off them, wipe and hang noodles.

then, if you need short ones, I'll break them.

Of course, Gal !!! So much easier !!! Cho to be wise then !!!
I, too, just break the short ones into chicken noodles with my hands, and that's all!
There they are still not visible - are they the same length or not ...
This will certainly not affect the taste, and there are less hemorrhoids !!!

My noodles and spaghetti are drying up. During the night they dried up so well, but let them lie still, in the evening I can clean them.



And soooo hands are itching for more pasta, such as horns, to make a reserve
I have beets, I can make juice, you need a couple of spoons there. But what is the best way to knead, if stored: in water alone, or will the eggs lie normally dried? Or does it matter? Girls who make stores, tell me I plan to store it NOT in the refrigerator, just in a closet in a plastic jar, not sealed. Not long, well, at least a month to lie.

[Tanyulya]

Tanyulya, Tanya, happy Tatiana's day to you !!! And all Tatyans, of course! Happy recipes and delicious meals to everyone!

[Galina]

Galina, I also do a little in reserve. I do it only on eggs, and dry them in a container in a closet!
Of course they don't lie with me for a month, but for two or three weeks they can! I put it aside for chicken noodles.
And nothing is fine! Of course, what changes are taking place there at the molecular level, I do not know! But outwardly everything is fine!
Although I remember my mother always rubbed a lot of noodles with her hands, she used it only in soup! And kept it in banks on a debt! I don’t remember what problems there were!

[Seven-year plan]

Seven-year plan, Sveta, thank you. Well, about a month I’m so, about. I don't know how quickly everything will be eaten up. I just don't feel like messing around with cooking these noodles every week. And maybe then I will do everything automatically, maybe once a week, we'll see.
Until then, yesterday's products are drying up. I broke it all in the morning, 3-4 cm long, all spaghetti. Everything seems to be fine, not cracked, not crumbled. In the evening I will put it in a jar, probably cook tomorrow, or on Tuesday we will. There was no point in adding flour at all, if I immediately put it on a towel, or hung it somewhere.




And I forgot to weigh it, I laid it back from the plate on the towel. Maybe a little later my hands will reach pasta today, I will make pink with beet juice.

Something I'm here with my pasta all the same posts in a row Nobody brags anymore?

Here, beet rigatoni. 186 pieces ...




On a plate made from leftovers, cut by hand. How the sausage pieces look
I did it again without eggs ... I forgot! Already when oil, water, beet juice, salt was mixed in a glass at the rate of 400 g of flour, I remembered the egg. Well, sclerosis, well, it happens ...

I forgot to add: the dough was probably not very dry after all. When I cut it off from the mold, the holes in the pasta were glued together with a knife on one side, you can see it in the photo.

[Galina]

Galina!!!!! Stunned, how beautiful !!!!!
You brag ... Brag !!!! ....
And we'll see, we will envy !!!! Kohl hands do not reach in any way for their own!
I'll see it, and I'll get my car !!! And then all the noodles, yes noodles !!!!

In general, I have seen enough of you and ordered a mechanical noodle cutter Becker 5200 for 1520 rubles.

)) I roll out the remains of the dough on it after the electric one and cut it.
Just enough for my daughter to eat at once))

You brag ... Brag !!!! ....

I myself did not expect that it would turn out such. I thought that at least a little shade might be pinkish, but it turned out fine. It will probably only be necessary to cook with the addition of a little acid of some kind. I don't want vinegar, maybe lemon juice.

mechanical noodle cutter Becker 5200 for 1520 rubles.

A noodle cutter is also a necessary thing. But the pasta is also convenient. Immediately and kneads, and spaghetti or noodles, or pasta. I will need a noodle cutter to roll out the dough for the same dumplings.

Where can I find spinach. Maybe Auchan has ... I want to try to make green ones. I don't know if the color is saturated from dill. It turned out well with the beets. 50 grams of juice of one beet, and so pinkish.

Yesterday I weighed the vermicelli that I did with the curry, yellow (pictured above). 355 g and 50 g from leftovers. So it turns out dried as much as there was flour in the recipe (this is if on water, without eggs). Apparently dried out so that all the water evaporated.

[agashka215]

agashka215how delicious and beautiful everything looks! And I gave up something of mine completely. It's more interesting for me to cut on a noodle cutter, I make the dough in a food processor with knives, as in a post Doxy, I physically feel the thrill from the very process of kneading and slicing. With pasta, everything is easier and for some reason there is no such high. Probably, I'll get it one of these days too, I'll do something

Cooked pink pasta. She deliberately did not put anything in the water, except for spices. That is, without acid. Of course, the color was lost after cooking, gray steel. Next time I'll fix it, I'll splash a little lemon juice ...

Galya, thanks, took note, she herself would not have thought, as it seems to me, about this, until I cooked it))

[Galina]

Galina, Well, okay!!!
But they were fresh and beautiful !!!
Admired them !!!

[there is my beauty]

Nobody else brags?

Galya, can I stand next to you?
there is my beauty It is good to add not juice to the girl's dough, but cake with juice.When boiled, the cake gives more color. And yet, the main thing is not to cook for a long time and do not leave in water. I keep the color well. At first, the crushed parechki added berries to the water, and then they kept the color without them.

hi girls! I looked, I looked at the pasta, caught fire. I climbed to study, I realized that there are two types - cheaper and more expensive. And in those that are more expensive there is a mold fused with the body from where the pasta crawls out, but there is, as it were, on a pipe like a meat grinder.
Does it make any sense at all?

[tumanofaaaa]

tumanofaaaa, Irina, what interesting ones do you get, well done !!!
Of course, I will also try to make such striped freaks. I saw somewhere a video on the Internet about striped dumplings. I thought that professionals can only do that. Well, let's see if my dough sheeter-noodle cutter would come sooner

and today I cooked again those pink macaroni. I added a couple of tablespoons of fresh lemon juice to the water. The color is not lost. almost all remained, pink. But for some reason, some of the pasta cracked in length, even into 2-3 parts. It didn't look pretty, so no pictures yet. I think that after all, you definitely need to put at least one testicle in the dough, they will be stronger.

parechki berries

is it a currant like? Did you put it frozen?

and cake with juice

taakS, then dill will need to be in the chopper, and then in the dough. And then I thought that I could just squeeze the juice from the crushed one.

but there is, as it were, on a pipe-type meat grinder.

Is this one?

no - automatic

follow the links here

A solid device, especially the price But it seems to be practically the same as our DELET LUX, about which this topic is. The principle seems to be the same, kneading and molding. The girls will probably write what kind of Chinese animal it is. I'm looking at the auger, and I think: but its hooks will not break off

And here is our pasta on Ali

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At a price almost 10 times more expensive.

What's going on with Ali lately? There are such raised prices for Russians! It's easier to buy in Europe than from them. Or with us.

the fact of the matter is that on Ali there are cheap cars of the order of 3-5 thousand with plastic mixers and without pins through
and there are expensive ones with metal augers and a declared high-quality motor
but that's where the truth is ...
but in Europe right now the prices are not more fun ...

[Tillotama]

hi girls! I looked, I looked at the pasta, caught fire. I climbed to study, I realized that there are two types - cheaper and more expensive. And in those that are more expensive there is a mold fused with the body from where the pasta crawls out, but there is, as it were, on a pipe like a meat grinder.
Does it make any sense at all?

Tillotama, I would buy the one that is cheaper. After all, it is not known how much the pasta machine will come to the yard. Suddenly you use it several times, and then it will gather dust? Structurally, cheap ones are not very different from expensive ones. To try and occasionally get it, it is enough and cheap. Unless, of course, the operating conditions require a more reliable machine. In the flea market sell pasta at a good price.

is it a currant like? Did you put it frozen?

Yes. red or white. Little. defrosted a little and squeezed with a spoon.

dill will need to be in the chopper, and then in the dough. And then I thought that I could just squeeze the juice from the crushed one.

absolutely true. why dill? no spinach? the juice is worse. and with beets and carrots.

[Ipatiya]

Ipatiya, thanks for the opinion! I'll go look

I would buy the cheaper one. After all, it is not known how much the pasta machine will come to the yard. Suddenly you use it several times, and then it will gather dust? Structurally, cheap ones are not very different from expensive ones.

That's right! Someone cannot adapt to it, someone in a different way is still used to kneading dough and cutting noodles. I, as I already wrote here, ordered mostly for kneading the dough. The machine suited me very well.

absolutely true. why dill? no spinach? the juice is worse. so with beets and carrots.

Because there was only dill in the stores with fresh herbs so far ... Well, there were all sorts of parsley ... Spinach was in the store, but frozen. But now I know that it is possible frozen, since not juice, but gruel of spinach or other vegetables in the dough. I'll try with dill for now, and with carrots ..

Girls who make whole grain noodles? Does it increase in volume during cooking? I read somewhere that it should increase by 2-3 times. Is it like a store?

[agashka215]

agashka215, but about spinach and tomatoes - why are whole leaves in the pictures? don't put it like that? need to grind? purely theoretically, I understand that it probably will not grind evenly. Just because of the beauty of the picture, such pictures?

about kneading dough and cutting myself, I don't like all this ... so I definitely need an automatic machine
It bothers me that slowly this is all. Does the more expensive process of spitting out pasta faster? Or is the whole trick only in materials that they are stronger? or also not a fact ... I should know ...

but about spinach and tomatoes - in the pictures for some reason whole leaves? don't put it like that? need to grind? purely theoretically, I understand that it probably will not grind evenly. Just because of the beauty of the picture, such pictures?

Of course, whole leaves are not laid.
I'm just learning. While doing it with the addition of curry spice, and the second time with beet juice. Here, the next ones will be with fresh dill. I think they'll be crushed in the chopper, let's see ...

about kneading dough and cutting myself, I don't like all this ... so I definitely need an automatic machine

I, too, and even my hands hurt from the steep dough, even from the dumplings.

It bothers me that slowly this is all.

It took me about an hour, well, maybe a little more. This is for making pasta from 400g of flour. It took 10 minutes for the macaros to come out, the rest was for preparation (weighing, kneading, proving the dough, cleaning after the machine was running)

It took only 10 minutes for the macaros to come out

oh it's killer I will be eaten instead of pasta during this time

[sea2211]

Girls, today I ordered such a unit from China, for a share = $ 100. There will be no instructions in Russian. I wrote to the seller, writes like pay 30 bucks and there will be instructions. I refused, wrote that it was too expensive for the instruction. He replied that it was very cheap considering the "famous Chinese brand". Nobody ordered this? How is the quality? Maybe someone has an instruction in Russian?

sea2211, and your car came? yellowish? are you satisfied? how fast does pasta crawl out? plastic is flimsy or nothing?

[Tillotama]

oh it's killer I will be eaten instead of pasta during this time

Tillotamado you want faster? Here is the dough in 21 seconds.

[Ipatiya]

Ipatiya, Well, thank you! somehow this recipe passed me by for dumplings I'll try
but for noodles it won't work for me - roll out cut - I'm not a fan even once

Marcato Ampia and a Chinese dryer came to me today.
Well, this happened with dill, eggs
I don't know how to chop fresh dill thoroughly, so what happened is what happened. Chopper chopper



This is photographed with a flash:

There is little here, half the test is about. There was no time to roll and cut everything, put the leftovers in the refrigerator until tomorrow. The noodles were glued together, separated by hand. The dough was not very dry, there was no time to dry the rolled out layers. I didn't want to sprinkle it with flour either. Tomorrow I'll dry it better, and see how it will cut. Ampia cut paper perfectly. The dough was kneaded in an electric pasta.

Very beautiful!