Dumplings (dumplings, ravioli, noodles) from colored dough (master class)

You won't believe it - yesterday I looked at frozen peas (there was some kind of action - that's why I paid attention, I love all sorts of sales, although I understand that most often it's just a divorce) and even thoughts were - they add some little pea flour to the bread ... And about trust - you know, I am a supporter of the theory that according to one recipe three housewives will have absolutely different borscht, so everything is OK! How can I manage - I will definitely unsubscribe!

What a beauty!!! And the noodles generally conquered !!! I don’t have this kind of rolling, but it’s probably not going to happen with my hands. Need to try. You can also, however, separately knead each color, cut the noodles and mix. It will still be bright, but of course, it is not as beautiful as yours. Irochka, respect and respect for the grand idea!

It turns out beautifully on a typewriter, I suffered so manually. Turmeric gives a beautiful yellow color; it is not audible in the dough, but orange tomato paste. If it's not a secret, what brand of noodles you have and are you satisfied with it.

[You can of course manually!]

and hands probably will not be.

Thank you very much for paying attention to the recipe. My children now only ask for such. And already learned to give out such pretzels with color dough! It's just art! You can of course manually! Nothing complicated as with a regular test. I began to roll out such rolls by hand, spread the filling, and then cut them. And then I fry them. Cool!

You can also, however, separately knead each color, cut the noodles and mix.

So why not colored? If the layer is to be rolled out, then what's the difference in how many colors?
Thanks for the kind words!

If it's not a secret, what is your noodle cutter brand and are you satisfied with it.

Good day. I have this ... I'm happy with her, if only because you can't buy another one from us. More precisely, the first ones have finally appeared in the Republic of Belarus, but at an insane price. And this one was brought to me by order for quite adequate money. Of course, there are drawbacks in it, but so far, taking into account the applied husband's hand, we are coping. I shore it. And also (d ... ra) after the first use she took and washed it, also with the product. Rust appeared in deep places. Now I just shake it out well.

Irisha, great master class!
I somehow stumbled upon a video on the Internet a long time ago and also could not resist repeating
I didn't expose the recipe, so I boast in your Temka, if you don't mind
The noodles are really very bright and beautiful.

Irisha, great master class!
I somehow stumbled upon a video on the Internet a long time ago and also could not resist repeating
I didn't expose the recipe, so I boast in your Temka, if you don't mind
The noodles are really very bright and beautiful.

Irisha thank you so much for sharing! It is very beautiful and the pleasure of the cooking process cannot be compared with anything!

[tumanofaaaa]

tumanofaaaa, Irina, I also made raviolki. Only I somehow did everything in my own way. no starch, no ice water, etc.



well, in more detail:

And here are green and pink. Everything on the balcony freezes. On the dryer, these are leftovers from colored scraps. I thought there would be some incomprehensible multi-colored, but it turned out like this, pinkish:

It is very dreary of course to do this for the first time, and even considering that I haven’t done dumplings for two years ... and don’t forget to take a picture
There is still pink, yellow and regular dough in the refrigerator, and minced meat. Tomorrow I will write something else.The dough is dry, a little more water. Excellent for noodles!

And, I also forgot about two videos. Let them be here in this thread. Probably many have already seen this, an old video. In the first video, where the noodles are cut, they should be told that it is better to cut the dough across, so it will be more interesting

https://www.youtube.com/w...pVMg90wA&x-yt-cl=85027636

well, the last, of all the remains of the dough

I also made raviolki

Well done Galina is a skilled worker, especially for the first time - aerobatics!

It's very dreary of course to do this for the first time

and I liked the cooking process so much !!!! though I did it in a dough machine - of course it's easier, but as you understand it manually! Respect!

In the first video, where the noodles are cut, they should be told that it is better to cut the dough across

there is nothing! it will be our national treasure! but now I understand how they make spaghetti nests. I didn’t understand one thing - the dough is wound on the shaft and does not stick at all, like the finished raviolki! seemingly little flour - it doesn't crumble!

well, the last, of all the remains of the dough

Congratulations! lucky your loved ones !!!

[tumanofaaaa]

tumanofaaaa, Ira, thank you very much! Only here, on the site, it seems that the message of our work will be appreciated
At home I already have all adults, there is no one to surprise, 1.5 people. I myself was sooooo interested to try how this is done. While she was rolling and sculpting, it seemed that everything was soooo dreary. And this morning I woke up, and now I think that it would be necessary to stick simple dumplings, well, in the sense of a simple shape, ears, but striped. I did six things yesterday, I liked something so much to look at, more than ravioli.
Yesterday we still had an accident on the water main, three houses have been sitting without cold water since 3 pm, and have not yet been fixed. Yesterday I had to go with the banks to the neighboring courtyard to a friend for cold water. Well, I took some of these ravioli in a bag, to show off. And in response I heard: "and you want to mess around, what's the difference what kind of dumplings are, I generally buy store-bought"
Here. And here we are fiddling with different noodle cutters, pasta. I went to the store and bought it, how simple everything is. Only now I want to eat, and feed my little family with normal dumplings, with meat, and not with a non-catching stuffing that looks like meat.

...... as you understand it manually!

nooo, not manually. All by cars. The dough was kneaded by a pasta, rolled out by a noodle cutter. Well, I manually cut it out with different molds. This is where the main difficulties are. Very poorly cut. I already bought a silicone mat, tried to cut it on it, no, right on the table is even better. To pick up something than to cut, then everything would be easier and faster. We need to find molds somewhere, like these Teskomovsky, but only iron ones.
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I found this one, but will it be better than plastic
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And it is only round, and plastic and triangular, and a heart ...

but now I understand how they make spaghetti nests. I didn’t understand one thing - the dough is wound on the shaft and does not stick at all, like the finished raviolki! seemingly little flour - it doesn't crumble!

the dough is apparently dry, very steep. It's cool to cut noodles from it, none of them stick together, even on a thin cutter. I had the same, but it is harder to sculpt it, you need to grease the silt with water or an egg before putting minced meat on it and sculpting. I wet the rolled layer with water, with a wet hand, especially the edges of the layer.
Yesterday it was cold. there was no water, then our dinner turned out to be such a super-economical dill raviolki with our own homemade yogurt, it is without additives, like sour cream. Boiled in water only with salt, lavrushka and grows a spoon. oils. i.e. without acid. Nothing, the color is preserved, just a little pale only.


I don't know how to put everything beautifully for a photo, well, something like this ...

I don't know how to put everything beautifully for a photo, well, something like this ...

oh, how beautiful - as many as tears welled up - kindly, at home. And what a plate !!!!! You are good. You know, and people ...Then you don't need to bake bread either! I went to the store. Everything is! And the same yogurt, cheese, ketchup .... cookies and pies .... You can even buy cutlets. But apparently it's like having children. Someone asks God and endures treatment, and someone runs for abortions. Maybe the comparison shocks you, but for me my recipes are like children. I bring them out into the world, I worry about them, I follow them, at night I post a description of what the master classes are worth ... But one day, in the recipe for Belarusian pancakes, a girl Nastya left me a review that paid off all my efforts with a torus. Nobody even spoke such words to me at home for more tasty and laborious things. So, most likely, the cooking process is needed first of all for us, and only then for those for whom we are trying. We rush to the kitchen as if we were naked, seeing a new interesting recipe, even if we spent the whole day there and barely crawled out from fatigue.

At home I already have all adults, there is no one to surprise, 1.5 people

Oh, and this does not mean anything at all - I have pots of 15 liters each. There is no way to create beauty - the scale is killing. It seems that if I had a couple of portions - I would have done this !!!!

Can I bring my 5 kopecks to your interesting Temko))) I'm a newbie here. Interesting here you have. I've also been making colored dough for a long time. So I want to say it is stored for a long time in the freezer. And I cut the noodles, air it a little, the dough seems to dry, I put it in a container and in the freezer. Even half a year is there - nothing happens. And I also cut dumplings for soup from the remains of the dough, dry it slightly, weather it, into a container and into the freezer)))

Can I add my 5 kopecks to your interesting Temko))

Sure you may!!!! Thanks for the advice!!!!

agashka215 Galya, look here. Are those okay?
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Galya, look here.

Annushka and what is there? I'm afraid to climb the links - I grabbed a virus once. The computer was almost buried

Irish, this is the online store Buywoll, we have already written about it here. And I just got the Imperia dough sheeter from there. I can't insert a photo from the tablet, the extension of the picture is not jpec, but I need to redo it at the computer. If you like, I'll insert a photo tomorrow. There are German, the same as teskoma squeezers for ravioli, only steel, and steel molds like a frog of 2 types and sizes

One of these days I will get a dryer like Admin Izidri, I want to dry the beets and carrots, and then grind and add to the dough so as not to bother with moisture evaporation from them. I really like your flowers.

dry the beets and carrots, and then grind and add to the dough

but not easier to erase on a grater? you need it ...

Irish, it's definitely easier. Only the idea came to me. I want to try it anyway and like yours too. I can't get enough of the typewriter.

[tumanofaaaa]

tumanofaaaa, Irin, thanks for the kind feedback

Are those okay?

Anya, I've already decided to look for something like that. Those who are like frogs do not like because they are not faster than just sculpting with your hands. But like a press on the handle ... I wanted Tescom's ravioli press, it's cheaper. But I read the reviews, it seems, too, is no better than the plastic ones that I already have. In general, while I have calmed down, I will learn to quickly make those molds that I have.

into the container and into the freezer)))

well, there would be a place in the freezer, or a separate freezer. She, I definitely don't have enough room for dough and noodles

And we already ate our minke whales long ago. But I also did these here. But they are no longer there ... It's time to take out all the tools again, the delicious dumplings were left as a souvenir Here are what they were

And when I mixed the blue dough with yellow, from scraps, dough remnants, I got such an unexpected color. Steel, gray.

And here without a flash photo

oh what a beauty! How did you get the blue dough? red cabbage?

[agashka215]

agashka215, well, be stunned! The beauty!!!!! Great! And I still cling to Italy - I mold white-red-green !!!! Yours are very beautiful !!! I have an old Soviet pistol for dumplings! This is the thing! I roll out the dough and put the minced meat in drops along the edge. I cover the mince with the edge of the dough and make dumplings with a pistol. Then I cut off the tails and another row and so on the bottom of the dough. It turns out very quickly. And there are also three large dumplings, pies! That most famous company. I also really like it. They fit exactly the width of the roll. I crush them and then cut them off with scissors.Very artistic work !!! I like sewing and knitting even more !!!

I have an old Soviet pistol for dumplings!

I saw this on the Internet. What they can think of! Pistol, already for dumplings
And I also saw the equipment for sculpting that famous company. It's easier for me to cut with the press

red cabbage?

yes, it gives very strong color. I actually wanted blue dumplings, I saw photos of them somewhere on the Internet. And taking the same norm of vegetables as I used to take beets and carrots, I got a sooo blue dough


I made the dough with knives (as in the recipe "in 21 seconds"), in an ordinary small glass of a Mulinex blender, well, like a chopper. And there is not much to do at once, so I divided the talker with cabbage and an egg by 2 times. It turned out here such a grainy dough (in the photo, it may not be very noticeable on a dark dough that it is still grains in the plates)

Then it was all in a heap, in whom I collected it, it turned out this:

It has not yet rested here, it does not look very elastic, and cabbage lumps are noticeable. But in general, they did not interfere with rolling the dough, or sculpting dumplings, or cutting noodles. Of course, ideally, chopped cabbage mixture through a sieve would be necessary. But somehow I missed this moment when I was cooking. In general, I think that only one juice can be taken from red cabbage, it will be normal, it gives a very strong color. Unless, of course, you need such a rich blue, as I did.
I made the dough in the evening. The dumplings were designed in three colors. the yellow dough is with carrots. well, ordinary, no color.


And in the morning, when the morning is wiser than the evening, I nevertheless decided to correct the dark blue color a little. I combined blue and regular dough on a noodle cutter, rolled it out several times until a uniform color was obtained. Blue, of course, but at least a little lighter. Well, as a result, such two-color ones appeared.

Well, as a result, such two-color ones appeared.

Very nice! Hostess !!

Very nice! Hostess !!

Well, thanks to this topic, everything works out for me, so well you have everything planned and + photo

Ira, I just looked again at the photo from page 1, where you roll the dough with a wavy wheel. But for me, it would still be best, to learn so that everything works out neatly and quickly. Well, let there be ravioli, not dumplings. There, and little dough scraps are obtained.

Or if you stick the ears together, then from squares, like those in shape, they are also easy to do, quickly.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136169.0

I will probably do the dough in my chopper with knives if I need a little dough.

Girls, a little off topic: where you can read how to insert a link, but instead of it something like the words "here". or "tynts". In my tools, only the usual blue icon for inserting links is visible. On other sites it is done a little differently, but here I don't understand how ... (P.S. already know, thanks !!!)

[onion]

So far I only do these

Here is turmeric and spinach. Here from frozen spinach, but I prefer fresh. The color is brighter, so beautiful. And when I make it from frozen, I get such grains in the dough, and from fresh spinach I get an even green dough. I knead in a Panasonic bread maker, although there is also a Kenwood dough machine. It is dumplings that are easier for me to knead in a bread maker. Hands hurt, but here it turns out perfect
And I also want to tell you about the little nuances that I use in the manufacture of dumplings. This is not my idea. I spied on Ilya Lazerson somehow and since then I have been doing this only.
I cook the dough in a bread maker, as I said, but knead it on onion water. I do it like this. I cut one into a blender bowl with knives great onion along with husk after washing it well and chopping it well, adding a little water at the preliminary stage. Then I add a little more water from half a glass. I leave it to brew for half an hour.Then I put it back on a sieve, let the water drain and add this onion juice to the required amount. Then everything is according to your dough recipe.
And he advised adding a little boiled cabbage to the minced meat. Since our meat is no longer the same as it was in childhood, the minced meat for some reason turns out to be not so juicy. And he advised me to add cabbage and I really liked the result. For half a kilogram of minced meat, I take about 100-150 grams of fresh cabbage, boil it in water, cool it, squeeze it a little and twist it along with the meat, if at this time I cook minced meat. If the minced meat is already ready (from the freezer), then I also grind it in a blender. All. Next, as you usually do.

You can suggest a recipe. Maybe someone is already doing it, or maybe there are still those who did not know The recipe is not mine. I saw it somewhere on TV. And quickly decided to repeat it. I cannot vouch for the accuracy of the recipe, as I did from memory.
Another point here, they are not very pretty yet. Photo from the first preparation. And then I did not yet have a beautiful knife-wheel with teeth. Now, of course, it's already more beautiful.


Patterned papardelli with divine tomato sauce (Mila1)

boil fresh cabbage in water

Thank you very much for everything you share with us! I've been doing this for a long time. But boiling cabbage is too lazy. I just put small portions in bags when I crush a sachet for sourdough and freeze them. And then through a meat grinder along with meat. It turns out faster. And cabbage also has places that are not pleasant to eat - thick veins. So I freeze them. I do not even defrost when twisting.
Thank you very much for the recipe - very tasty! I will definitely repeat. But I think he deserves to be placed as an independent dish. In this topic, he will be lost. Don't want to post? I will help you if you have any questions.

[tumanofaaaa]

tumanofaaaa,

And I don't even freeze it))). Although there is also frozen food, it flows very strongly if defrosting and has a characteristic strong smell. True, this does not really stop me, but raw can also be done without problems. No one can smell or see her there.

[tumanofaaaa]

tumanofaaaa Ira, if you think that it needs to be placed somewhere else, then I would be very grateful for your help

raw is also possible without problems.

Yes, of course Nata, soglasnost 100, but not always at hand there is a small piece of cabbage! And always in the freezer! And more recently, I discovered the addition of not fresh, but fermented! Then there is no smell!

[tumanofaaaa]

TaaakS ... Right now I'll try to insert a link with "Tynts"
Tynts ... (Hooray! happened!!!!)
(link to page 1 of the topic)

tumanofaaaa, Ira, thanks for the explanation!

[Mila1]

Mila1, about PAPARDELLI in general I hear and see for the first time I wonder how! I'll have to try to do it. You can probably roll any greens into the dough like that?

And I really like dumplings with sauerkraut. I scroll it, add a little onion and fry everything first, then stew in a skillet with spices and butter. It turns out tastier

agashka215 Probably possible. What else do you think can be used?

What else can you use

ordinary dill is possible, of course. But in the summer, if I don’t forget, I’ll try mint leaves ... The exoticism will probably turn out like this ...

[agashka215]

agashka215 It seems to me that not a combination of tastes will work, but you can try mint

[tumanofaaaa]

tumanofaaaa Ira, if you think that it needs to be placed somewhere else, then I would be very grateful for your help

I will write you in HP how to do it.

And I really like dumplings with sauerkraut. I scroll it, add a little onion and fry everything first, then stew in a skillet with spices and butter. It turns out tastier

Girls, we have a wonderful hostess !!! Get comfortable and display your recipes! I'll write to you a little later - I'll put the kids to bed

[tumanofaaaa]

tumanofaaaa Thank you. It seems to me that there are no bad housewives on culinary sites.They just do not go here at all, they are not interested

It seems to me that there are no bad housewives on culinary sites.

ooooooooooooooooo believe me ............. such frames come across

then I would be very grateful for your help

please write me a message - I can't, you don't have an avatar

Business-Helen, starch is mixed with flour.

Hello girls. Can you tell me what else you can dye the dough green besides spinach? there are no problems with beets and turmeric, but the powder from half a bucket of spinach was not enough for me for a long time ((((or could it be with the stems? otherwise I just blanched and dried the leaves.

[koluchchka]

koluchchka, any available greens - dill, parsley, etc., red cabbage gives blue color.
Last week, Stalik Khankishiev showed a master class on TV and painted the dough with pumpkin in a beautiful bright yellow color - the manti turned out like toys.

[Crown]

Crownand dill / parsley will not give the dumplings taste? spinach is tasteless. can eat some similar neutral salad or something like that? (the question seems silly, I just don't eat greens, for me even Chinese cabbage is bitter, arugula is pure bile). started thinking about nettles in the summer, but it's still a medicinal plant, children can't. (although the temptation is great - to grow spinach or just pick nettles outside the garden)))))

spinach is tasteless

sprinkle it with lemon juice.