Dough sheeters-noodle cutters (model selection, features, reviews)

[Spaguette bowl Bradex "Fettuccine"]

I decided to highlight all the information that I found and studied in the process of choosing a dough sheeter-noodle cutter in a separate topic in order to help those who face the same choice. Maybe, in this way, someone will take advantage of my "rake", and will not step on their own.))) So, let's get started.

All dough sheeters can be divided into manual and electric, Italian and Chinese.

The Chinese captivate with their low price, compact size and light weight. Buying such a dough sheeter, you should understand that the quality of materials, mechanisms, etc. no one guarantees you. That is, the coating can peel off, the rollers can loosen, the gears can break (for the manual one) and the motor (for the electric one) burns out.

I bought just such a very budget model with the hope of "slipping through".
1. Spaguette bowl Bradex "Fettuccine"

It did not slip.)) In this instance, the rollers were not adjusted, as a result of which the dough was chewed along the edges, the thinnest thickness of the rolled dough was 1 mm. Plus to this, the inserted handle constantly fell out.

Therefore, before buying a Chinese dough sheeter, be sure to pay attention to the gap between the rollers at the most extreme position. Visually, the gap should be minimal.

There are many Chinese brands on the market now and in fairness it must be said that many are successfully using them. I hope that in the future in this thread we will hear the owners of normal cars.

After suffering all day, I decided to buy an Italian typewriter. I chose from the most popular manufacturers Imperia and Marcato. I did not consider electrical by definition. At first. I don't like the structural side mounting of the motor and the need to rearrange it. Secondly, the very process of twisting the handle seems to me fascinating and soothing!))

Although this particular machine would be the height of my dreams for me:
2. Electric noodle cutter Pastapresto 230V (Pasta machine)






Bright printing, on the top cover there is a transparent "window", on the back there is a barcode starting with the number 8.
Inside the box are two colorful brochures. The clamp and handle are packed in a separate box. The machine itself has a serial number and an inscription: Made in Italy.



The dough sheeter field is 18cm wide. The top photos show the maximum and minimum distance between the rollers. And you can also see what sharp knives that can cut paper.



Today I checked the rolling on ready-made puff yeast dough. I made pies with cherries, I'll show you now.))

8. Dough sheeter Max Gran pasta 26


The hand-operated tabletop noodle cutter is indispensable in any kitchen.
It takes up little space, is easy to clean, and most importantly, it is in no way inferior even to professional equipment for making noodles.
The noodle cutter has a shaft for thin dough rolling and two slicing mechanisms for cutting narrow or wide noodles.
Rifle shaft block is removable for easy cleaning
Specifications
Noodle Width: 1.5mm & 6.6mm
Dough sheeter roller width: 140 mm
The thickness of the rolled layer: 0.5-2.5 mm
Dimensions: 160 x200 x210 mm Weight: 2.7 kg
Drive: mechanical.
Warranty period: 1 year
Manufacturer Germany
Photo report and impressions of mowgli

[1. Do you need a motor, or can you do without it?]

Frequently asked questions when choosing a dough sheeter.

1. Do you need a motor, or can you do without it?

need it or not ..... Everyone decides for himself!
For example, I really need it! Others cope without it and everything is fine!
But if without a motor, then the machine must be attached to the table!
And if with a motor, then it just stands on the table, without additional reinforcement!
This is a big plus for me!
Well, two hands are free, which is also important!

the motor is not a necessary thing. I personally turn the handle even faster.
Then, if we are cooking, the TV is turned on and no additional noise is needed.
There is a definite plus that 2 hands are free, but the noise annoys me personally
So if there is no extra money, the motor is useless

Here to each his own. There are those who are happy with the electric motor. They say that hands are free, the speed is uniform, in general, a very cool thing. And there are people like me. I didn't have money for the motor, and now I don't regret it. Firstly: the electric motor is too loud for my ears (even on video), but I have enough noise at work, secondly, either my husband or child is turning the handle (with great joy), and thirdly, when I had to turn the handle myself, this is turned out to be not difficult at all.

julia_bb, look for the motor and order it, otherwise they will disappear, and without it everything works out much longer. And with a very thin dough, all the more you need to manage quickly. Yesterday, in just 30 minutes, I fed the whole family with dumplings with Adyghe cheese, and also made a little manti. Then, without a motor, you need to screw it to the table, so you won't be able to roll. Does your table allow? I feel sorry for mine, and it’s impossible to screw it to it - I have it not for kitchen, but for the living room.

I, having worked half the night with the test, realized that it’s not worth it without a motor. Firstly, it is faster, and secondly, when you roll out the thinnest dough with a long cloth, you need a second hand, otherwise it breaks and deforms. Thirdly, it is also convenient to add the noodles by hand or sprinkle them with flour. For my model Marcato Atlas 15, you can still buy half an extra. nozzles.
Yes, I did not answer you, I have not tried it without a motor, I will try it in the near future.
Some people like to twist, I protect my hands, as I twisted, pulled heavy weights and rolled up already in my whole life. Draw conclusions!

mowgli from 31 Jan. 2015, 09:07

You can take it without a motor, it seemed to me that I could not do it without it. I have no helpers in the kitchen at all and I do an excellent job with rolling and mechanical methods. The main thing is to dust the dough with flour all the time.

2. What width to take - 15 or 18cm?

Elena Tim on 23 June 2014, 00:27

you need to choose such a machine so that it is most suitable for what exactly you will cook. If most often you work with large sheets of dough, then it is better, of course, to take, like Melchik's - 18cm. For dumplings and dough dumplings - the more the better. Eighteen is perfect. Even if you do not take into account the dumplings, all the same, 6cm circles will fit exactly in three rows. I would, to be honest, most likely out of greed, I would also buy 18 cm, if I had one like mine. But, with the passage of time, and now, after reading Omelkin's "torment of choice", I understand that this does not quite suit me. And I would have to redraw everything in order to prepare what I do most often. Even for lasagna, layers of 14 cm are more suitable for me, because just two layers lie slightly overlapping in the baking dish. Therefore, everything must be taken into account here, so that later you do not regret and do not suffer with cutting the dough of the desired format.

Omela from 22 June 2014, 23:22

For me for a dumplings, the wider, the better, that is, more dumplings can be made at a time. And in general for the dough, I make noodles less often than I roll the dough for baking.

Omela from 22 Jan. 2015, 14:39

my first (Chinese) was 150 and it seemed to me. that this is very little, especially. that usually it still does not work for the entire width of the rolling ... that is, with a rolling width of 18, the real dough turns out to be 15-17.

Elena Tim from 07 July 2014, 11:48

It also seems to me that eighteen is the limit! If the machine is wider, then it will be very difficult to roll the layer equally flat on all sides. And fifteen centimeters, yes, very convenient!

kVi from 16 Dec. 2014, 12:05

When working with dumplings and ravioli and dumplings, I realized that I definitely don't need wider (I have 15), but on the contrary, it would be in the way, since the dough would be too much at the edges. I use a dumpling maker for 3 tappevea dumplings, forms for Chibo ravioli (generally cool, I won't look for any more for dumplings just a fairy tale). But this is my personal opinion, I think it is necessary to listen to many.By the way, it is absolutely normal for chebureks, if you need to make them wider, then you can make them vdlink, and not across

3. Where to buy? Verified stores.

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4. Which noodle dryer to buy?

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5. What is the difference between Ampia and Atlas?

Omela from 01 July 2014, 16:28

in Ampia, the noodle attachments cannot be removed. In the Atlas - they are removed and there is an opportunity to buy additional attachments, for ravioli, for example.

Elena Tim from 11 Nov. 2014, 13:42

But in the Atlas it is possible to change the "cassette" with a cutter to another one and it will also work from a motor. In Ampia, this cannot be done, there are built-in cutters. But, as practice has shown, these two built-in ones are enough. My Empire is essentially the same Ampia, not counting the lugs for the gnocals. So I don't need anything else, of course. Even with just two cutters, you can make 5 types of pasta: by adjusting the thickness, we have the opportunity to get either a thin noodle for chicken broth, or spaghetti, or in general linguini, which are gorgeous for lagman. And also fettuccine of any thickness.

6. What attachments can still be purchased for Atlas?

Rada-dms answer here
Gnocchi nozzle
Instructions for all Atlases

7. How does the optional Atlas raviolizer work?

Crust from 01 Feb. 2015, 10:22

It's not so complicated with the raviolnitsa. Raviolki should be rolled slowly, and, as it were, lightly tamp each row of minced meat. I do not know at what speed the electric turns, but on the mechanics I have already adapted, I tamp - turn the handle, tamp - turn.

Rada-dms answer here
More video
Attention: only works with manual drive.

8. How is the motor attached to the Atlas ??

Video here

9. Additional attachment - gnocchi for IMPERIA Titania 650

Video here

10. Additional devices for working with dough.

Multifunctional knife
Connecting dough knife
Stuffing syringe+Description of how they work

11. What is the mechanism of thickness change in Marcato and the Empire?

Links to videos

12. Should the motor be switched off when the thickness changes?

filirina from 24 Dec. 2014, 11:36

when switching the thicknesses, the motor can be left on - the drive shaft and the shaft changing the rolling thickness are not interconnected!Video

13. What is the best flour to use for noodles?

Masinen from 21 Oct. 2014, 12:51

need hard grades or 50% regular flour and 50% hard grades

kirch from 22 Oct. 2014, 23:11

I make noodles from Macfa. It turns out wonderful. Flour and eggs. 1 to 1. I knead more. I mixed semolina several times. Now I don't do it with semolina. And without her good noodles

Lettera from 11 March 2015, 19:44

try 1 tsp semolina + 2 tsp flour. instead of 3 hours of flour.
I really like I don’t remember just who, and where exactly, advised such a ratio. Thanks to her. I make dumplings like that, from the leftovers, noodles.

Omela from 12 March 2015, 16:19

Girls, I do egg-free for this Milk Noodle recipe. I replace half of the flour with semolina. And I also use this dough for dumplings.

Tasha from 04 July 2014, 14:52

Only for greater usefulness I do from 50% w / s + 50% c / w.

Elena Tim on 25 July 2014, 15:49

And I make the dough like this: 3 eggs + 300g flour + 0.5 tsp. salt + 1 tsp. rast. oils.
These noodles never turn sour! Even if it remains in the plate with the sauce, even when it cools down it will still be - noodles separately, liquid separately (not absorbed, turning the noodles into porridge).

14. How thick should the noodles be rolled?

Loksa from 03 Jan. 2015, 07:48

I have marcato, dumplings for 6 rolls (9 in total), I made pasties and tasted for 9 well, very thin, I think 9, that is, 0.6 mm is suitable for filo dough. And 4.8 mm for initial rolling is convenient and it is similar to the thickness of the pies, although it may be thin. Thinner than 0.6 is also "filo", maybe, and there are also such puff cakes.

Lettera from 24 Dec. 2014, 23:06

I made dumplings for 5, it was somehow scary to do at 7, next time I will make the dough a little steeper and still I will do it at 7. Noodles for 5,

Liliya64 from 03 Jan. 2015, 10:21

I have a Marcato 150
Position 9 - 0.2mm is very thin, I made noodles when it dried up, it became like glass - everything crumbled, now I do it at 8, though it's also thin, but when you boil it seems to be normal, I also made pasties and dumplings at 8

Omela from 24 Dec. 2014, 18:41

I roll noodles on 5-ke (only 9).I ride 2 times for 0-4-4 + once for 5.

15. How to knead the dough on the dough roll?

Jenealis from 07 Feb. 2015, 15:55

I do not knead hard dough, ashore my Boshik Mum. And I do the average and throw it in the cold until the time appears. And I add it by rolling. Everything is simple, knead a soft lump into a rectangle, cover it (boldly straight) with flour and fold it in half and push it into a rolling roll at 9k (for the Empire) or 0 (for Marcato). And so on until the dough is of the desired density. This is 3 minutes maximum. If the dough breaks, do not sweat, drive it out again and it will stick together.

16. How to dry noodles on a baking sheet?

Answer from Elena Tim

17. Whether to salt the noodle dough?

Omela from 23 Dec. 2014, 21:23

I do it with salt, for the first time I hear that it is impossible to add.

kVi from 24 Dec. 2014, 14:20

about salt, someone in the subject has already written for a long time, I don't remember exactly, or the macaroons are more fragile or something, I have already forgotten, but after that I don’t add it, but why, it’s still cooked with salt)))

What is written in the instructions for the dough sheeter

18. Why do noodles break when drying?

Omela from 07 Jan. 2015, 22:30

empirically found out. Breaks from overly tough dough. The last time it rolled out with difficulty. And the first sheets were dry by the time they rolled out the last ones and started cutting. In the morning, almost everything broke off. With the same rolling thickness.

19. How to switch the thickness on the dough sheeter?

Seven-year plan from 04 Dec. 2014, 18:20

There's a spring-loaded regulator. It must be pulled and rotated. The spring is a little tight there.

20. What dough is suitable for ravioli + cooking subtleties

Answer from Korochka
More answers:
Bast1nda from 07 March 2015, 20:51

I began to roll raviolki without reading or understanding anything. And from the first time they came out of my noski excellent. One BUT, I did it with minced meat and as I understand now, there are fewer surprises with it. Just put the rolled sheet, the edges hang down and that's it. The filling in the middle with a bunch of sausage, turned and added more minced meat and so on. In fact, if you don't think about it, everything works out great. The main thing is not to be too smart)))))

Bast1nda from 08 March 2015, 21:29

I made the dough from the forum "in the combine in 21 seconds", it does not break and does not boil. I haven't experimented with others yet. I put the filling on a whim, just squeezed it out of the milk bag with a sausage.

Bast1nda from 09 March 2015, 10:10

minced meat is perfectly packed into dough and cut with rollers. I kneaded the minced meat with a hook a little (you can blender a little) for uniformity. Only I didn't roll the dough on the thinnest one, however, as well as for the Ideevskaya dumplings. The thickness of the dough was the same. Don't worry how it comes, start doing it and don't bother too much. And everything will work out. At first, I made another mistake))))) I took the dough with two ribbons, not one. As a result, I simply lost the first pockets, they were empty and a little uneven, I just had to tear them off later and use the dough for processing.
Perhaps I'm the only one so "unique")))))
And it should have been like this. Roll out one tape and put the center on the nozzle, hanging the edges on the sides and that's it, let's go twist the handle, add the filling. In general, I was a little stupid here, I didn’t watch any videos, so on a whim. But I didn’t even guess: it will work, it will not work.

21. How to treat a new clipper before first use?

Vladzia from 28 Jan. 2015, 11:33

I rolled a slightly damp paper towel first, and then several times a piece of dough "to be discarded."

nila from 28 Jan. 2015, 13:23

But I wanted to write for something else. I won't open America, but ... I see here it is often discussed "to cut a sheet of paper for a test." At the very beginning, we actively discussed that nivkoimrazi should not be cut paper on a noodle cutter, even for trial.
This is, of course, everyone's business, but these were expert advice, and I followed this advice then.

Anna1957 from 28 Jan. 2015, 13:43

The blades are dull from the paper.

22. How to strengthen the scab so that it does not slip?

katko from 30 Jan. 2015, 22:05

I glued such a piece of furniture to the "heel" of a clamp, you know, on self-adhesive for furniture legs, so it is screwed softly and tightly to the table and does not injure it) otherwise I can twist it so that I will push through the countertop

What does it look like?

23. How to remove plastic "combs" on Marcato?

Photo
Vinokurova from 14 March 2015, 07:19

they can be removed for cleaning .. as it turned out, they can be removed easily: press harder where the thread is and move it .. pull out the metal rod and insert it into the hole on the plastic comb ... clean it with a brush ... return it in the reverse order ...

Dough Sheeter Recipes

Chebureks from annnushka27
Option for sculpting pasties from shlyk_81
Chebureks from Panarino
Chebureks from Elena Tim
Homemade milk noodles (no eggs) (Omela)
Chebureks "Crimean" (Freken Bock)
Hawavshi - Egyptian meat pies (Omela)
Pita classic Serbian in a pressure cooker, multicooker and oven (Masinen)
Dumplings with cherries and choux pastry sauce (no eggs) (Omela)
Choux dough for noodles, dumplings, dumplings (Admin)
Dumplings dough without kneading in 21 seconds! (dough for dumplings with knives in a food processor) + video (Doxy)
Homemade fast noodles (Admin)
Homemade egg noodles (Tanyulya)
Homemade noodles "Spicy" (no eggs) (Manna)
Manty (master class) (Elena Tim)
Green noodle dough by nila
"Villa pasta", dough recipes, secrets, tips, videos, from Donato de Santos
Dumplings, dumplings, noodles (recipes)
Dough for noodles from Creamy
Master class on sculpting manta rays from Chuchelka
Dough for dumplings in the Profi Cook multi-blender (marlanca)

Really? Didn't I even try in vain.

Roll out If the dough is sticky, you can lightly dust it with flour, just like the dough for pasta. But I don't dust - rolls on the edge

[Omela]

Omela, and I'm glad, well, not that I turned gray, but that I infected everyone Thank you
The machine is beautiful, only narrow, but I even turned it on today, it hums so cool. I thought loudly and it would be disgusting, but no, it's okay.

[Elena Tim]

Elena Tim, Omela, Manna, Thank you
No wonder the worm of doubt sharpened me, I must immediately trust my intuition

Omela, why 18 cm?
I sit here, choosing. If with attachments (additional), then Atlas 150, if without, then there is no point in Atlas 180, you need to take Ampia 180.

why 18 cm?

For me for a dumplings, the wider, the better, that is, more dumplings can be made at a time. And in general for the dough, I make noodles less often than I roll the dough for baking.



Pies: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389334.0

[Lenus,]

then there is no point in Atlas 180, you have to take Ampia 180.

Lenus, you need to choose such a machine so that it is most suitable for what exactly you will cook. If most often you work with large sheets of dough, then it is better, of course, to take, like Melchik's - 18cm. For dumplings and dough dumplings - the more the better. Eighteen is perfect. Even if you do not take into account the dumplings, all the same, 6cm circles will fit exactly in three rows. I would, to be honest, most likely out of greed, I would also buy 18 cm, if I had one like mine. But, with the passage of time, and now, after reading Omelkin's "torment of choice", I understand that this does not quite suit me. And I would have to redraw everything in order to prepare what I do most often. Even for lasagna, layers of 14 cm are more suitable for me, because just two layers lie slightly overlapping in the baking dish. Therefore, everything must be taken into account here, so that later you do not regret and do not suffer with cutting the dough of the desired format.

[Omela]

Omela, Elena Tim, you puzzled me: umnik2: I even went to measure the FSE, where you can stick this dough

Even for lasagna, layers of 14 cm are more suitable for me, because just two layers lie slightly overlapping in the baking dish. Therefore, everything must be taken into account here, so that later you do not regret and do not suffer with cutting the dough of the desired format.

It seems that 15 is more suitable for me, and not 18. In some places, just 2 layers of 15 fit.
Thank you defchenki

[Omela]

Omela, congratulations on the machine! Let him embody all your deeds! We are waiting for new recipes !!!

I also want to note that Imperia Titania 190 noodle cutter there is another huge POYUS - this is the ability to make differently shaped noodles, spaghetti, ravioli and (I forgot what is called) curls using interchangeable nozzles!

I was also in a long search for the right noodle cutter.In the end, I decided to focus on a combination. Now I buy an atlas with a motor, and then I will buy a clean dough roller 180. It's not ruinous for the money. It is even profitable, if not to buy everything separately. But it satisfies all needs in terms of the size of the dough, its thickness, cutting options (noodles) and the motor fits both machines.

Ksyusha, well, finally, you have a cool car !!
Listen, my car is a copy of yours !!! My knives are sharp, they cut the only way !!
Only mine does not have a name in the middle, like yours)
I'm very happy with mine!
I just didn't measure how many cm I have.

[Marina]

Marina, Maria, Thank you! Yes, I'm happy at last.

My husband said that it was cheaper for me to buy an expensive typewriter than to get under the "distribution" after my communication with the Chinese one.

I can't find a ruler !! I rummaged everything! But it seems to me that I also have 18 cm. It is very large.
Yesterday I made spaghetti, it turned out so delicious. Cooked for 3-4 minutes. Well, just excellent !!
Today I will make pasta again. I immediately make the dough with a stock and in the refrigerator.
For 300 grams of flour and 3 eggs, a lot of dough is obtained.

Mash, is there a notebook in the box ?? Or A4 sheet, it is 20.5cm wide.

I haven't found my dough yet for macaroons. We don't eat eggs .. problem. I made dumplings on kefir dough, but it seems to me too soft for pasta.

Here soft will not work, knives will not cut. Replace eggs with water and that's it. There will be a lean option.
It's just that with eggs the dough comes out yellow, but with water it will be white.

Precisely you need to measure it with a piece of paper.

Once again I will put a photo of my typewriter in this thread
I am very happy with her! And turn the handle, class, calms your nerves)




And just now I read that thin is not spaghetti))

Replace eggs with water and that's it.

I read that they do not recommend using water, like they will scatter in the water later, but you have to try anyway.

And just now I read that thin is not spaghetti))

Yes, there is a separate nozzle for spaghetti.

Precisely you need to measure it with a piece of paper.

Purely visually, it seems to me that you have more than 18cm.

I read that they do not recommend using water, like they will scatter in the water later, but you have to try anyway.

Maybe this topic will help make a replacement? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8187.0 Maybe vinegar can be added, a drop.
And just in general, I cooked the dough in water, it turns out fine, the dough is steep and well rolled

Ksyusha, how do you feel about milk protein?
With milk, the dough turns out a little harder than with water, just let it stand for half an hour under the film, and then you can knead it again, and let the finished products dry. Such macaroons do not creep, even a little "rubber".

Olya, thanks! I'm okay with milk .. I'll try it.

And that it is necessary to dry up, I already understood from the dumplings. I cooked "smart masha" right away, and even boiled over high heat ... blankets and pillows turned out ... the child really liked it !!!

Measured)
Roller 18 cm.

I baked pita Serbian today. She needs a thin dough. It turned out great!
Here are the pies
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=292662.0

BK-5205 Noodle Slicer
The most complete set for making noodles, lasagna, spaghetti, fettuccine and dumplings.
The set includes:
1. Block for rolling out dough: 21 * 13 * 13 cm.
2. Slicing block for spaghetti and fettuccine: 17.5 * 10.5 * 5 cm.
3. Slicing block for thin translucent noodles and lasagna: 17.5 * 10.5 * 5 cm.
4. Block for making dumplings: 16.5 * 11 * 8 cm.
5. Regulator of dough thickness.
6. Retainer.
7. Handle.
8. Plastic noodle dryer: 32 * 11.5 cm.
9. Aluminum dumplings (18 compartments): 29 * 12.5 * 1.7 cm.
10. Wooden rolling pin: 29 * 3.5 cm.
11. Knife wheel.
12. Knife wheel figured.
13. Plastic brush for cleaning.

Volume:
The size:
Manufacturer: Bekker
Model: BK-5205
Price: 2500.00 rub.

But in general, I cooked the dough in water, it turns out fine, the dough is steep and well rolled

Me too For noodles as a second dish on eggs, the dough turns out to be rich for me, I like it easier, on the water just right, just cool to make it, and then it's better to add a delicious sauce

BK-5205 Noodle Slicer
And how does it work?

[Yuri]

Yuri, you need to ask the users about it. Maybe someone will respond from the owners.

Some price for such a set ...
Nothing is messed up there?

Some price for such a set.

The price may well be real. I bought my Bekker dough rolling machine (points 1 and 2) for 400 kopecks.

Ksyusha, and how does she ride?

[Yuri198]

Yuri198maybe ask here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2843.0

Ksyusha, and how does she ride?

Rides normally. It's already the third year. A small (spaghetti-type) cutter chews a little, if not dry the dough. And as it dries up, it goes so well.

maybe ask here https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2843.0

Oh, but I have not seen this topic. In search, I hammered dough sheeters.

[Omela]

Omela, well, how it never looked !!!
Maybe you will find something useful now !!!

I had a BK-5200, it broke down on the second rolling. When rolling, something crunched and the rollers stopped changing their size. By weight, it is sooo light.

Imperia has a similar set in the 6t region. R.

Imperia has a similar set in the 6t region. R.

Yes, but only the quality is incomparable.

Once again I will expose in this thread a photo of my car I am very happy with it!

And I almost have one, I also like it very much, I bought it on occasion, without even choosing, it was just that up to the amount I had to buy something, and they only had this model of the dough rolling machine. I have never regretted it.

Girls, went over the topic. I want a dough roll for a long time. Here's the question: is it always "sharpened" for ravioli noodles and so on? And if you just roll the dough? Layers?

[Loya]

Loyaof course you can roll the dough. For noodles, nozzles are attached to the body (well, or they are built into the body, like in Titania). First of all (like Omelochka) I took such a machine as a dough rolling machine

[Tatoshenka]

Tatoshenka, I'm looking at you taking off the pasta cutter?

[Masinen]

Masinen, yes, you definitely noticed, it is removed, so I wrote that it is almost the same. I really don't know if it's good or not.

Then it turns out that you can buy different attachments for yours. In theory it should be like this)

[Manna]

Manna, there is no simple dough rolling? I don’t want to pay extra for nozzles ... Prices

[Loya]

Loya, there are just dough rollers!
But I advise taking with pasta cutters !! Then you will regret that you did not buy it right away))

What about GASTRORAG?

[Tatoshenka]

Tatoshenka, found Pasta Maker, but made in China. The origin of the company is Great Britain. It?

Girls, no one hears me in the profile topic Therefore, here I ask, how much can you store homemade noodles (dough on eggs)?

[Kara]

Kara, by the way, I'm also interested)
I don't know how much to store, then I cook it right away)
My children are absolutely delighted!

Tatoshenka, found Pasta Maker, but made in China. The origin of the company is Great Britain. It?

Yes, production is china, but everything is done very high quality !!

Manyun, and mine are delighted, aha! At the weekend I "tried" with all my heart, 4 huge containers of noodles dashed off. Now I’m thinking, until NG we will have homemade noodles or arrange our "macaroni paradise"



We will have a current "in the morning - pasta, at lunchtime - noodles, in the evening - pasta"

Only now I can't find the width of the dough layer for this model ...