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

Girls, my girlfriend asks me where is the best place to buy Marcato now? And then I'm not in the subject! After all, I have my own, and I am not glad for it!

Girls, my girlfriend asks me where is the best place to buy Marcato now? And then I'm not in the subject! After all, I have my own, and I am not glad for it!

The other day I figured out on italvorod cheaper than only 123 euros with delivery if the discount is 20%.

[Rada-dms]

Rada-dms, in the Italian store _www. / ita / checkout / cart /

Girls, I want to order a Marcato Atlasmotor 150 at a discount in an Italian store. Tell me, can you use it in manual mode? And yet, is it impossible to buy a cutting wheel at the same time? For slicing ravioli?

[Marchella1]

Marchella1, Elena, it is possible and manual / a pen is attached to the machine. /

Greetings to members of the forum. I have such a problem, I rummaged through the whole forum or not carefully, but it dazzles in my eyes, I don't know what to do. Please tell me how to make dough for noodles, pasta, pasta. From what flour I did not make, today I have already tried the durum, but the products are fragile. (((((there is no such rigidity as factory macaros. I'm desperate ...

Greetings to members of the forum. I have such a problem, I rummaged through the whole forum or not carefully, but it dazzles in my eyes, I don't know what to do. Please tell me how to make dough for noodles, pasta, pasta. From what flour I did not make, today I have already tried the durum, but the products are fragile. (((((there is no such rigidity as factory macaros. I'm desperate ...

Compare homemade and industrial .. Don't worry, the homemade noodles are delicious ..

🔗

[Andreevich]

Andreevich, I dry it a little and put it in the freezer, I like it better, but it's better to cook fresh, of course

[Andreevich]

I dry it and put it in the freezer,

This is all clear, all our tricks .. in any way, like shop homemade spaghetti will not be .. And Andreevich I want it to be like "in the store" ...

Should I put it in the dryer? Although I don't do it in reserve.

Put it into the dryer

I dry in the oven ... you can also dry ...

there is no such rigidity as factory macaros. I'm desperate ...

you for sale, chtol ... there are macaros in stores, why copy them

pets are good because they are pets

eh ... and if you start making sausage, ham yourself, you will not fall into such despair yet - well, not store-bought, and that's it

you will not fall into such despair yet

Duc already - and there is nowhere to dry-dry, and where the smokehouse to install is not clear, and the temperature is not the same, and the humidity is not the same, and without industrial mixtures it is not right

[gawala]

gawalaGalina, of course, it is clear that they will not be like shopkeepers, but even Italians cook pasta at home, just like we do on flour and eggs with the addition of wine, specially watched the video, and they know a lot about pasta.

with added wine

I didn't know .. And what kind of wine, white?

Peace be with you bakers!
Maybe I missed
And there was a discussion about Fairy KM-180

🔗

[gawala]

gawala, yes, dry white wine, a little, I cooked with wine, the smell is excellent immediately, I liked

[gawala]

gawala, yes, dry white wine, a little, I cooked with wine, the smell is excellent immediately, I liked

It is a must try. straightforward oh it became .. thanks.

[gawala]

gawala, you will immediately feel how to change both the smell and taste

you will immediately feel how to change both the smell and taste

Yes, I think, the main thing with wine is not to miss, not to lose a lot.a tablespoon is enough for 100 grams of flour or less?

[gawala]

gawalaGalya didn't exactly measure it out, cooked for 3 eggs, maybe she poured a spoon somewhere, added a little straight from the bottle and that's it

[gawala]

Compare homemade and industrial .. Don't worry, the homemade noodles are delicious ..

gawalaUndoubtedly, this is healthy and tasty, but it's a matter of principle, why such a density of the product does not work out, lasagna sheets are very fragile, one plus, they are prepared very quickly, even from durum flour. Doubt crept in that maybe a loose dough turns out, or on factory machines the dough is squeezed out, and then you roll it out and cut it.
Tanyush @ ka,

I dry it a little and put it in the freezer, I like it that way, but it's better to cook fresh, of course

I also like fresh, for more than a year I have been fiddling with homemade products, but either the dough does not really like me, then the pies are tough, then the pasta is fragile))))
Irsha,

you for sale, chtol ... there are macaros in stores, why copy them

pets are good because they are pets

eh ... and if you start making sausage, ham yourself, you will not fall into such despair yet - well, not store-bought, and that's it

I want to achieve rigidity, well, it's all fragile, like Bohemian glass)) I haven’t been to Italy and I can’t say how they mold pasta, I don’t think that it’s the same brittle, I’m twisting several types of barilla in front of me and it’s clear that the macaros look like glass, Do you add starch to the flour? I don't think it's about drying the products.

but it's a matter of principle why such a density of the product does not work,

Well, I gave you a link to industrial production under a sploer, read it and you will understand why it doesn’t work .. The technology is completely different ..

[gawala]

gawala, I saw how the Italians do, do they really have everything fragile too?

[gawala]

gawala, I saw how the Italians do, do they really have everything fragile too?

Yes, the principle of cooking is the same everywhere in production .. But at home .. It's hard to say, in Italy there is different flour, different water, and in the end, other chicken eggs, probably for something .. But all the same, even in Italy with their different water, flour and eggs, it is unlikely that it turns out exactly the same as in production ... Maybe someone from the members of the forum was in Italy and ate just homemade pasta .. I I didn't eat .. even though I was ...

macaros how glass looks

obviously the matter is in technology and anti-mold additives in industrial products, improvers, glazers

so we make homemade noodles - the liquid on which the dough is kneaded, as the experience of many has shown, there can be any ratio and the ratio of ingredients is also optional

Friends, tell me please, I ordered a noodle cutter on the Italian website, with 20%, I paid for it on October 27. And the order is still in the processing state. What do you recommend to do?

[gawala]

I don't think it's about drying products

Well competently gawala answered - before comparing the result, compare the process!
Or is it not interesting for you to understand the details? It is written that the moisture content of the dough is 30%, and the evacuation of the dough at several stages, and the pressure of the screw to compact the mass ...

Yes, in addition to all this, there is also durum flour, and not "general purpose".))

[Bijou]

Bijou, tried different flour and hard varieties, after which I decided to write here. Although if you look at what they sell, then the cheapest products made of general-purpose flour are just as solid. Apparently there are secrets and some kind of additives in the cooking process. Who knows where in St. Petersburg pasta is made, I want to see the production with my own eyes.?))))))

[weeks]

What do you recommend to do?

Wait. Now many people use a cheap postal service, in which first a certain number of parcels / orders are accumulated, and then they are sent all together, which is cheaper than sending one by one. When ordering, they always have information on the website within which numbers the order will be sent, and then the shipment itself.
Therefore, just wait.

I bought HP and there was an option only with this type of delivery, through accumulation. So, what usually comes to me on the second or third day, I received aJzhzhzh in 2.5 weeks

Your case is not the first, there are many of these in the subject, but everyone received their goods!

they make pasta, I want to see production with both my own eyes

[Irsha]

Irsha, Ira ....

[Ampia 180]

Girls, hello everyone!
Thank you so much for your help in choosing a t / l !!!
I have not overcome all the pages yet, but I have now made an order on the site, name whose name pronounce I can't write yet
But many have already ordered safely there.

Ordered T / L Ampia 180 (- € 48.50) + engine PastaDrive (-€ 55.83)

Delivery - - € 53.74. Discount - - € 20.87 TOTAL: - € 137.20
They removed 10,000 from the card. The rate - € turned out to be 73 rubles. or maybe the SB removes%. Since they also took more pictures from my German purchases.
On the site Marcato ru this kit costs 16300.

Now I will wait for the parcel and read the topic calmly))

[Irsha]

Irsha, to be honest, I've seen it already, eh .... you only knew what I just did not see.

to be honest, I've seen it already, eh .... you only knew what I have not seen.

You will never get pasta at home, the same as it is produced in production .. This is an axiom. Humble yourself ...

[Andreevich]

Andreevich, stop dreaming about glassy macaros - there are a lot of them in any store

homemade - anyway

or buy a good pasta, you have a link

[gawala]

gawala, thanks for the advice, but I will not resign)))))) I need a result.
Dear participants, for whom it is not difficult and not a pity to share your experience, recipes for making homemade pasta, you can also in HP. ATP is huge in advance.

I will not resign)))))) I need a result.

good luck!

[Andreevich]

good luck!

Yeah.))
Andreevich, start with a humidity of 30%, while this is the easiest thing you can repeat at home. Because the vacuum will be a little more difficult, I think.)

start with 30% humidity

bye, I didn’t solve this problem either when I thought to dry the sausages. I remember one of the sausages complained that the climate in St. Petersburg was not suitable for drying sausages

[Anna67]

Anna67, the no-frost refrigerator will help Peter dry the sausage!
But the dough contains baking percentages. For dumplings, we cannot really reduce the moisture content of the dough to at least fifty, while at the factory the dumplings are around forty. And for the noodles, it will turn out to be a crumb.

Your case is not the first, there are many of these in the subject, but everyone received their goods!

I was given 2 track numbers, on the 12th. The numbers are not SDA.
It is not understood how and how the seller sends orders. Numbers do not beat ((
Poste Italiane: 8C83507001644
Russian Post: EB014148973IT

[rdiamond]

rdiamond, you made an order with a 20% discount, which means they must ship it within 15 days of the order. Italians ship in the cheapest way, Poste Italiane. From October 27, 15 days of course have already passed, but since the numbers do not beat, it seems that your package has not been sent yet. Write them a letter, kick. There were cases here when the parcel was sent almost a month later, but still everyone received their order. Usually after pink letters are sent immediately.

I wrote to them through the form on the site, there was no answer.
Maybe there is some kind of email?

I wrote to them through the form on the site, there was no answer.
Maybe there is some kind of email?

Here I wrote about it:
https://Mcooker-enn.tomathouse.com/in...com_smf&topic=389332.4462

In general, they didn't answer me either, I ended up writing three letters in three ways. But for myself, I concluded that they did not answer, because there was nothing to answer, and as soon as they sent it, they immediately responded. Surrendered after the third letter
And also look here: where is Il mio account, at the bottom there is a Help Desk, your calls to them and their answers are stored here.

Girls, tell me please, I'm completely confused.
There is a discount on the Italians website, I decided to please myself, but I can't stop:
IMPERIA ELECTRIC 650 - electric machine for homemade pasta - IMPERIA or
ATLASMOTOR - home-made pasta machine with motor - MARCATO
I can't understand what the difference is and what is better to take, given the frequent need to roll out the dough. Tell me pliiiz!

In power. Empire motor is 80W, while Marcato has 100W. The roll width is the same 150mm ..
I have Marcato. I love. I don't know if the Empire also has a handle, Marcato also has a handle, if suddenly you don't feel like using the motor ..

Galina, thanks to your advice, made up her mind, I take Marcato, especially, and more power, which will not hurt. And tell me, from experience, is it worth it to immediately order additional. nozzles or basic enough?

is it worth it to immediately order additional. nozzles or basic enough?

Oh, you see it yourself, I can't even tell you anything, I have basic ones and I don't need others. This is enough .. If you plan to make wide spaghetti or whatever they are called correctly, then you can buy it .. You first try to get by with the basic ones, and then see if it makes sense .. At first I was also trying to buy additional baits, And when I received the car, began to make ordinary noodles, they were not needed .. The same dough, only wider .. Well, maybe an aesthetic pleasure and nothing more. the taste is the same .. But that's my opinion. you understand ..

Galina, thanks to your advice, made up her mind, I take Marcato, especially, and more power, which will not hurt. And tell me, from experience, is it worth it to immediately order additional. nozzles or basic enough?

I would even consider buying on an Italian site. My order was paid on 27.10, the track number still does not beat. The store replies that the product has been paid for.
There are no ways to put pressure on the store.