Pasta machine (pasta)

[agashka215]

agashka215how beautifully green!
maybe, on the contrary, it's even good that the dill is sliced, I think it tastes even better! brighter

Thank you, girls. Beautiful, she's beautiful. But how it will behave further is unknown. Still, from ordinary flour. Today I cooked vermicelli, which is the case with curry. No eggs. Very slimy water is obtained, in general, almost porridge came out. Edible, but some kind of semi-porridge These on the eggs. Let's see what happens ... If the soup, then it's okay. I'm trying to learn how to make a side dish, replace the store

Galya, why no eggs?

I will show my fearful people to a pile a little off topic, I mixed it in HP, but after that I decided to do something, otherwise my swallow will be covered with a copper basin.
The flour was some sort of Italian bio, a terrible color I mixed it with the usual one. The result is such gloomy gloomy gray. The children looked into the pan, were horrified, but then they ate it with butter, herbs and garlic. Said it tastes better than it looks

Galya, why no eggs?

These green noodles on eggs. I did the first ones without eggs. At first I thought that it could be stored longer without eggs. Although most likely it is not. And then I just forgot about the egg when I was making pink pasta. Well, I forgot, that's all

[agashka215]

agashka215, but tell me pliz straight in 2 words why Marcato Ampia and not something else. I can't dig the whole topic, there is no time at all

The flour was some sort of Italian bio, terrible color

Normal color noodle. What did you dislike?

Not semola, or semolina the name of flour? If from hard varieties, then figs with him, with color, if only it did not work out like I cooked yellow vermicelli today. It's scary to watch. You need to eat with your eyes closed

in 2 words why Marcato Ampia and not something else.

Well, I can only say my opinion. Someone may think differently. In general, a cheap Chinese machine was bought from me. Broke on the second rolling. One roller is spinning, the other is not. She began to unscrew from the table, the screw at the clamp flew off. And she was somehow ugly and narrow. In general, I did not repeat this purchase again, I decided that I needed a high-quality machine. I called several shops in our city. For some reason, Atlas Marcato was advised everywhere. Well, on the site itself, Marcato was convinced that the quality of Ampia is not worse than Atlas. I don't need extra nozzles anyway, two widths are enough, noodles and noodles 2mm, which Ampia has. Well, it is cheaper than Atlas.
Today I was spinning the dough on it. The difference is very much felt with the Chinese one, like a toy of some kind. And this is REAL !!! The one I still had 15 cm and this one, although not much wider, 17.5 cm, is still better. And the Chinese handle kept flying out, falling to the floor, but with this one I don't even pay attention to the handle, it keeps well.
I don't need a motor either, not even because of the price. It's more convenient for me with a manual one.

Not semola, or semolina is the name of flour

fig knows what the name was
it was in Italian flour and millstones were drawn
pasta did not swell at all by the way

why Marcato Ampia

The empires of Titania seem to also write that they are good, and seem to be cheaper. But there somehow the roller regulator must be turned by pressing on some piece of iron. And here you just spin the wheel with numbers. the topic about dough rollers is here, but really there are already many pages, it is difficult to read

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389332.2520

fig knows what the name was
it was in Italian flour and millstones were drawn
pasta did not swell at all by the way

not the same as here?
🔗

[Tanyulya]

Tanyulya, Tan, well, you make your own spaghetti. Will they increase in volume from semolina more than from plain flour, or will there not be a big difference? I am here in thought, this "hard flour" should not be needed. It is expensive for me ...

Galina, can I answer about my spaghetti Did it from different flours, from semolina, of course, it is better (I have Italian), they do not increase much, by the way, they also work very well from ordinary flour on eggs, they do not creep, they keep their shape well (based on 1 egg - 100 g flour)

- this is from semolina

not the same as here?
🔗

no, some kind in a transparent bag

found

[agashka215]

agashka215, in our platypus I found Garnets at 60 r per half kg by the way there are two types
look, can you also have this brand?

Girls, please tell me what kind of pasta is obtained when cooking? Compared to store-bought ones? Do not creep? Do I need such a car or not? Sorry if I asked incorrectly, I don't have time to read everything, I make my noodles on the empire, I dry it in a fruit dryer (it dries very quickly). I just think on the pasta faster probably?

[agashka215]

in the morning, still somehow, my eyes opened, already running to the kitchen, without having breakfast, twisting vermicelli Taaaak interesting all this !!!!!!
I threw the remaining half of the dough into a pasta dish, made short spaghetti. And from the remnants from the nozzle and the auger, we got long noodles.

agashka215, in our platypus I found Garnets at 60 r per half kg by the way there are two types
look, can you also have this brand?

Yes, I saw it on local websites, it's like Durum flour. It is, as it were, considered the 2nd grade of durum flour. Well, as a last resort, I'll buy it. We also have 60 rubles. probably not much different from Semolina herself. Semolina 1 grade of hard varieties. (I read this somewhere on the Internet yesterday, about varieties)

Galina, can I answer about my spaghetti Did it from different flours, from semolina, of course, it is better (I have Italian), they do not increase much, by the way, they also work very well from ordinary flour on eggs, they do not creep, they keep their shape well (based on 1 egg - 100 g flour)

- this is from semolina

understandable ... then maybe it doesn't matter what kind of flour, if only with eggs, so that it does not creep at all. I'm just surprised that store-bought ones increase in volume 2-3 times. And on the packaging they write that from durum wheat ... So I thought that maybe from Semolina or Granz, Durum, the volume of cooked will be greater.

Girls, please tell me what kind of pasta you get when cooking? Compared to store-bought ones? Do not creep? Do I need such a car or not? Sorry if I asked incorrectly, I don't have time to read everything, I make my noodles on the empire, I dry it in a fruit dryer (it dries very quickly). I just think on the pasta faster probably?

on pasta no faster, noodles creep out slowly, on noodles and thin noodles, such as spaghettiki, probably easier and faster. If the noodle cutter cuts well. But pasta with holes, for example, cannot be made on a noodle cutter. And do not knead the dough on the noodle cutter. Well, you can use knives in a combine, I watched the video, it turns out very interesting. I feel sorry for my old Brown Combi Max. And you still need to dry those that are from pasta. I have my electric dryer removed until summer ... I don't want to get it ...

[irina23]

irina23, thanks for the idea about drying, I forgot about it that you can push pasta there

I mixed it in a pasta for tomorrow, threw it into the refrigerator ... It's still convenient with this machine.

With carrots and carrot juice it turned out some kind of yellow. Who knows, to get orange, you need to add something? Tomato paste or tomatoes?

In general, honestly, something is scary. I will get something gray-brown ... I guess I'll just do multi-colored, like these

There are also blue ones ... What's that added? blue?

[Galina]

Galina, Yes! Add to red tomato paste!

In the electric dryer, I liked the best way to dry the noodles. I rolled out a piece of dough, cut it into noodles and onto a dryer tray, while the next piece of dough I process, the first one is almost dry. Together with the empire, I ordered a wooden dryer in the same place, but as I tried to dry it on a fruit dryer, I don't even get a wooden one anymore.

Yes! Add to red tomato paste!

Thank you! I'll have to try to do it.

Now she was taking away her green spaghetti, breaking it into short vermicelli. Something so fragile. Not that they are not yet dry, or because of the dill. The noodles seem to be normal, although thin and tiny, and the spaghetti is sooo fragile. And the taste of dill, I sit gnawing like chips

In the electric dryer, I liked the best way to dry the noodles

I took mine away ... I'll get it in the summer, I'll try.

[Galina]

Galina, they are very fragile! Even without dill!
When I shift them, I try to barely take! Well, very carefully!

When I shift them, I try to barely take! Well, very carefully!

girls, I put on a lot of noodles (and noodles) - I have a noodle cutter - I put it on a large tray (an old baking sheet from the oven) and sprinkle it well with flour. and not even in one layer. I really try not to make it too long, but it happens. And just leave the lasagna layers. And I put this tray almost under the ceiling on the top drawer of the kitchen. After a day or two (when I remember) I turn it over carefully. And so I have it stored for months. Nothing is done to her.

[Irin]

Irin! No, it is stored very well! I also put it in a container when it dries!
But I dry the long one on the dryer, and I don't want to break it! I would like it to remain so long!
So I'm not breathing on her!

[Seven-year plan]

Seven-year plan, off topic is this your Cornish kitty?

[Tillotama]

Tillotama, yes, this is our Kostik!

this is our Kostik!

slender) we look like Greta))

Also white !!!?
Is your character calm or crazy?
Ours just doesn't run on ceilings! We all howl from him !!!

[Seven-year plan]

Seven-year plan, Light, is this a Cornish? and I thought the sphinx .. Also very beautiful, but what color eyes?

[agashka215]

agashka215, Orange is obtained from good carrot juice, when the carrot itself is red and juicy, Israeli beautiful and washed from supermarkets does not fit, only from the market, and you need to watch that it does not seem to be dried out, but natural moisture, not I know how clear she explained .. I also think that I won't open America if I say that eggs also affect the color, well, you can add saffron or turmeric, but here it tastes and smells ..

Now we will be kicked out of this topic Also white, but with black spots
There are many links here 🔗
Ours burned hard until sterilized. Now it is enough to close the door to our room at night. At children she sleeps at night, does not get mad

[Ninelle]

Ninelle, I want to ask about saffron. I bought it here on my head, and it smells so strange ... Probably saffron, but I don’t know where it is. Baking is strange to me, meat too. Maybe you need to get used to it? Will the pasta smell so good too?

[Natasha]

Everything, the last ... otherwise they will really swear! ...

Natasha, yes, this is Cornish, all such astrakhan !!! ... Eyes are ordinary, yellow! We searched with blue ones, but we couldn't find! And when they saw Kostya, they could not resist his charm !!!

Tillotamahow beautiful you have !!! ....... unusual !!!!! ....
We also castrated ours, but it didn't help!

[Tillotama]

Tillotamawhat a beautiful kitty. Looks like the heroine from "Avatar"

[Seven-year plan]

Seven-year plan, Tillotama, your cats are awesome !!!!
Well, I am with my minke raviolki here, in Irina's topic about tricolor:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=395337.40

Orange is obtained from good carrot juice, when the carrot itself is red and juicy, Israeli beautiful and washed from supermarkets does not fit, only from the market, and you need to watch that it does not seem to be dried out, but natural moisture, I don't know how clearly explained ..

Yes, everything is clear. And I learned the color blue from what they get. It turns out from red cabbage! And purple is like blue and red mixed. So you can get a lilac shade. And very colorful to do everything

[agashka215]

agashka215, you are a straight artist !! your raviolki can be at the exhibition

[Tillotama]

Tillotama, Thank you. yes, unusual, interesting raviolki turn out. I was in a hurry, there are a lot of things to do today, and unplanned ones suddenly appeared in the evening too. Tomorrow will be a quieter day, I'll try to do it more carefully. And something I didn't really like the Teskomovsky cut-out forms. Or maybe I did something wrong with them. Probably it will be necessary to buy iron. These do not seem to cut through. Or maybe it depends on the test, in general, you still need to figure it out. rolled out thin dough, into division 7, maybe too thin.

[agashka215]

agashka215, and what ravioli you rolled? plastic?

What about the ravioli? plastic?

She rolled the dough in a noodle cutter. And then I cut out the green and pink ones with these molds from Tescoma

🔗

I simply cut the multi-colored with a knife and pinched the edges with my hands.

Probably need to buy iron

I have iron. First, I cut them on a hard surface and it was necessary to apply force to cut well. And now in Fix Price I bought thin silicone rugs and cut them out. They cut very easily and efficiently

[kirch]

kirch, just about, I about this and thought that I need to cut something soft. I'll run off to Fixprice tomorrow

[kirch]

kirch, Luda, is this a rug?
🔗
Or maybe there are some more ...

p.s. I still found these
🔗

[Tillotama]

Tillotama, and I thought that I alone bought the wrong sho! My great-grandmothers baked my cakes with saffron, I still remember this magical aroma! And I bought it, such a bre-ke-ke ... I thought that I was simply cheated by merchants from Central Asia ..

[Galina]

Galina, Galya, the one on the first link. It is also so convenient to cut dough on it. I fry donuts from pretty batter, nothing sticks, I just grease my hands with oil. I bought another one the other day.

[Ninelle]

Ninelle, and what company was it? I'll look for my package tomorrow too
no way the toad lets you throw it away

[Tillotama]

Tillotama, I bought a company in the market in Kislovodsk, by weight, said a colorful guy-seller that he was almost from India, he had a lot of spices, by weight in tiny glasses, and the spices themselves and Iranian henna are in jute bags. Now I also have unidentified spices brought from Abkhazia, including saffron, and Kotani, I have not tried it either.
I'm thinking, maybe I put a lot of it ... Because the color and smell of that saffron cannot be confused with anything. The Easter cakes were already sunny, and I only "heard" such a scent once, so smelled like a cake bought in a church shop, monastery baked goods.

Girls! I became the owner of an Ariette machine and a bunch of gray hair ... I can't get dough and pasta ... she starts to twist them apparently feels overload and stops, like everything is according to the recipe and garbage is obtained for that kind of money ... can you tell me the correct recipe? Or where should I put it already at ... from ... the 8th floor ...

So macaroni either climb or not

Tanyulya. Tanya, do you dry or freeze the macaroons?

Added Sunday, March 27, 2016 4:00 pm

Elena MK. I looked at your machine, power 250, went overturned its -180, even less. But mine copes, does not slow down. I took the recipe from Tanyulya on the video, everything is fine. Is the voltage in the network itself normal? I have a horror out of town with tension, there is an incoming 90 instead of 220. Both HP and Kenwood slow down specifically

[Anna]

Tanyulya. Tanya, do you dry or freeze the macaroons?

Anna, recently it began to freeze (it used to be moldy the noodles were covered ... apparently did not dry out), but as a rule we eat freshly prepared, I mostly make spaghetti.
with me on you