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

I decided to buy a marcato. Now I choose a store, but newbies are not allowed to post links.
I found two stores at a price of 5900, and one at 6171. The latter, it seems, is the official representative of the marcato, but 270 more expensive. Tell me, please, what should I take into account?

Added Monday, 14 Mar 2016 5:35 pm

Probably. this is a flood. Moderator, you can delete my post.
I’m just very happy. Got to "happy hour", 10% discount on any product. I ordered a brand for 5300.

Hello, dear forum users! Take me to your company Bought Atlas 150 + ravioli attachment + spaghetti attachment. Now I'm waiting from the Italian site (many thanks for the information about this site from Omela) a motor and a dryer !!! She also seduced my mother to buy a noodle cutter, she immediately took it with a motor. Many thanks to the forum users for the most valuable information!

[tascha]

tascha,NataliyaF, girls, congratulations on the new clothes, the machine is cool, you won't regret it!

Thank you! I will definitely not regret it, I bought more Italian semolu flour, already tried noodles and spaghetti according to different recipes. The guests did it for takeout. Everyone liked it!

Girls, can I have an Italian store in HP, where do they send the atlas from?

Girls, can I have an Italian store in HP, where do they send the atlas from?

1st page, 2nd message, 3rd paragraph, last line.

[Lettera]

Lettera, Elena, laughed early in the morning.

1st page, 2nd message, 3rd paragraph, last line.

last line.

I looked at the list of countries where they are sending - there is no Russia, maybe they were sent before? Tk has reviews in Russian

[Taya,]

made fun in the morning early.

Taya, and that there is full of useful information, you see, what else is useful to a person. Yet they forget that on the 1st page ALL infa is collected

julia_bb, I already wrote, probably I should ask Mistleto to add this to the store there our country is called "Federazione Russa"

[Lettera]

Lettera, Semyon Semyonich, and I was looking for R and at first, just in case, looked)) I wonder how much delivery is obtained? I'll go take a look

You can get to cosmogon for happy hour, there will be a 10% discount.
Delivery is free everywhere, because the order for a large amount is received due to the high price of the noodle cutter.

And take me to the company! I read everything, heeded all the advice and bought an atlas150 from the Italians right away with a motor, I already made different noodles and dumplings. I am very pleased, because I can’t do anything with my hands, well, at least I’ll learn with devices. Now I am looking forward to the appearance in Russia of Teskomovsky ravioli molds.

[Form 11cm x 28cm]

This site sells aluminum ravioli molds, 4 types. Price including tax € 13.96 per piece.
If someone orders dough sheeters, you can buy the forms right away.

🔗

Presumably:
Form 11cm x 28cm - 12 pcs raivioli 50 mm x 50 mm.
Form 11cm x 28cm - 24 pcs size 34mm x 34mm.
Form 11cm x 28cm - 36 pcs size 25mm x 25mm.
Form 14cm x 31cm - 36 pcs ravioli size 34mm x 34mm.

🔗

Natasha, but the bottom is not separating from them, you can not cope with picking out. But at Teskomovsky it separates, that's why I want them so much, I'm an inexperienced hostess)

I wanted to buy Regina Markato - I'm fed up with noodles of any width)) although I try to play with thickness, length, I want horns and spirals. But it didn't happen.; (
Then I remembered about my attachment to the Empire, and made a portion for testing.Judging by the inscription on the box, they are called "sardi gnocchi".

[Fotina]

Fotinahow does this attachment work? I really want to buy it for my Empire, but I read on the internet that the owners are unhappy. And what dough do you make in consistency, like noodles or thinner?

Elena, I did it like noodle. But in the end, already an hour after I wound it, they cooked for 15 minutes))). And still they stayed tight. As a side dish for poultry without sauce, I again did not like it. I think they just need a lot of sauce)
Apart from the fact that these macaros curl, their very thickness is 2 millimeters, there are many. I don't know how much I will cook dried))

I want to make some potato or cottage cheese. I just haven't figured out how to make sure the rollers don't get dirty

[Fotina]

Fotina, thanks. I very often make naval pasta in a slow cooker. It turns out that homemade pasta is very suitable, since it takes so long to cook. It seems that I need to start wanting this prefix

[Svetlana]

Svetlana! Very beautiful turned out !!!!!
Of course, this shape is made with sauce!
They also have a specially ribbed surface, so that the sauce would not drip, but lingered on them!
I am absolutely delighted!
Straight craftswoman, such a navy !!!!

And you can look at this nozzle !!!
I saw your masterpiece and caught fire!

Svetlana, here is a video about this nozzle. I specially bought the Empire, not Marcato, because of the nozzle. Marcato has no such. They have a separate Regina unit for macaroshkas, but it costs three times more. I decided that the gnocchi was enough for me.
And now I still want Regina :( additionally.

Here's a picture.

Added on Tuesday 22 Mar 2016 06:37 PM

Rehabilitating the gnocchi from the nozzle.))))
The dried ones were cooked for the same 10-12 minutes. But they were softer than fresh ones, there was no rubberiness in them.
Well, with the sauce (I wanted to make tagliatelli with smoked salmon, but I wound gnocchi in the morning, and cooked them))) - great.

Good afternoon everyone!
Teach me how to make such an even long layer of dough on a typewriter, I have it all crooked.

[Svetlana]

Svetlana! Thank you!!!
Can you imagine, I saw the picture and remembered !!! And I have, it turns out, this nozzle !!!
I bought it many years ago, removed it and safely forgot it!
In general, never yuzanaya !!! Shame !!!
How good that I reminded about her! I dug it out of the bins already !!!
Now the holidays have begun - I will definitely bungle!

Did you make it out of ordinary flour? Did you add any hard varieties?

[Admin]

Good afternoon everyone!
Teach me how to make such an even long layer of dough on a typewriter, I have it all crooked.

By folding.
Rolling out the dough on a typewriter. from Tatiana - Admin.

I finally bought a motor. I thought for a long time whether I needed it or not. I immediately realized how wrong I was before. I thought it was okay without it, but now I realized that it is more convenient with a motor.

I finished the last two pieces with one hand, the child was in the other. And I did it. The motor makes it easy to ride uniquely

Can you imagine, I saw the picture and remembered !!! And I have, it turns out, this nozzle !!!

This is what the Bread Maker brings to)))

Svetlana, I use flour from hard varieties, I order Pounds. I like it, and yet it's cheaper than the Italian one.

I finally bought a motor. I thought for a long time whether I needed it or not. I immediately realized how wrong I was before. I thought it was okay without it, but now I realized that it is more convenient with a motor.

Sveta. Congratulations! No wonder they say that everything is learned in comparison))

everything is relative)

Exactly! It seems to be not difficult to twist, but here it became more convenient. I thought that it was making a lot of noise, and it is tolerable.

[Shine]

This is what the Bread Maker brings to)))

Shine! No need to say!!!
If you crawl around the pantry ... and you can find something else!
That's just a reason to make an audit there !!!!
I'll probably dig something else out !!!!

And thanks for the flour! The Italian is just ending! ...

OH girls read Temka, got sick. You seduced me. As a result, I bought "Ampia-150", I will master it.I hope for your support if anything

[tat-63]

tat-63, Tatyana, congratulations on your purchase !!! I have the same. Excellent machine, you will be very satisfied!

In! Girls with Ampia. And shove printer paper into it at the narrowest position of the rollers, huh? How many sheets will fit?
I know the magic word - please ...

Lena only 1 sheet, but my paper is thick

[tat-63]

tat-63
Gee .. Let's wait for more results.)) We managed to push as many as three into the Atlas.

Thank you very much.

In the Atlas as many as three somehow managed to push through.

Here you will blow up anyone ... go pophala .. three sheets in mine are included at 9.

[Omela]

Omela, this is to get that transparent dough through which you can read newspapers, right?

[Lena]

Lena, Yes. For this recipe only, I use 9. For noodles 4, edge 5.

Tex ... And why, then, are there so few periodical photos in the subject? I only remember yours.
Here, enter into temptation ... I just got used to the idea that it would be better to buy a vacuum apparatus with containers with this money and stay on the ceiling in the bathroom. Or a floor covering in the living room ... Or something else useful ... Because Atlas rolls thickly, and I don't like the motor mount for Ampia. In short, the grapes are green ...

And they wondered ... They also began to roll transparent in the Atlas ...

And I can do this experiment only on Saturday)))

[Ahtuba]

Ahtuba, happy ...

Eeeeee ...? Why roll such papyrus? Please poke where this virus something interesting is shown I also look at the Atlas-150 with a motor

By the way, paper is different in thickness, so this is not an indicator of 1 or 3 sheets. I have paper, which is 3 sheets as 1. On the test it is necessary to test. And in periodicals

[Natalia]

Natalia, here's the recipe for a 9:


Hawavshi - Egyptian meat pies (Omela)

Eeeeee ...? Why roll such papyrus?

And Filo? And pita? And all kinds of options, where you can just lay several sheets instead of one thick one, in order to imitate a puff for tenderness?

Recently I checked it on dumplings - as clearly as in Mistletoe, small newspaper text is not readable, but a more or less large size can be completely disassembled. But this dough was dry and the rolling pin refused to flatten it further.

Girls advise, for dumplings at what thickness you need to roll (at 9 levels), otherwise I'm new to this business.

(at 9 levels)

for lovers of plump dough for 5-6, thin 7-8
8 is already quite thin, but if the dough is egg-poultry, then it's ok

the fewer eggs in the dough in relation to the liquid, the thicker the juices

Ira, I make custard dough from Admin, I used to roll it out a bit thick. I want moderately thick but so as not to break during cooking

[Tatyana]

Tatyana, I also make from choux pastry - I roll on manti and dumplings for 7 in the Atlas. Everything works out great.

Thank you girls! , I will stay

I can't roll out an even layer (marcato 150), what am I doing wrong? First, by 0 (the thickest), then I fold the dough rollers according to the size and again, further thinner, I reached 4, then it didn't work out at all, the dough stretches and breaks, I just keep quiet about the shape. I took the dough from here, I don't remember the page
water 240
egg1
rast. oil 1 tbsp. l
vinegar 9% 1 tbsp. l
sugar 1 tsp l
salt-0.5 tsp
flour -500 g
Please direct me to a more specialized topic.

[tascha]

tascha, read here

Dough for dumplings, noodles, mantas (recipes) (Luca)

[tascha]

tascha, it is not at all necessary to put salt and sugar in such a dough, and very little acid is needed. Acid increases hydrophilicity protein's ability to bind and retain water, but too much water may not always be beneficial.

I'm just in the topic that Julia gave the link above, today I wrote about my proportions of such a test. True, I didn’t think of why and there was less salt. But the rest of the dough was slightly drier. It rolled out fine, but borderline - just a little more and it would be too soft.That is, in my conditions, 500 grams of flour required 250 grams of liquids.

I also don't like the common advice to feed soft dough with flour during cutting.
IMHO, flour should participate in the maturation process of the dough, being included in the overall gluten framework of the dough. Ideally, it should almost not stick to surrounding objects by itself.)) Therefore, dusting should be purely symbolic. And not so that almost after each rolling we add flour again, because the dough is crushed and liquefied. At the same time, a lot of flour is introduced, but it turns out somehow by itself, and not part of the test. From here, there may be cracking, sticking, and in general I don't really like such products.
Pure water IMHO, I never insist, I just somehow subconsciously came to this conclusion.

By the way, my so far little experience of rolling out with a machine echoes this quite well - if the dough is ready from the very beginning, then it is not necessary to dust it, the flour does not get between the layers during folding and the dough turns out to be more silky and obedient. And the finished products are not torn.