Val79
Recently I bought a dough rolling machine and have not yet quite learned how to use it, but I have already made a small review, maybe someone from the beginners will help with the choice.
The parameters are standard for many dough sheeters. thickness from 0.2 to 2.2 mm. width 150 mm.

I make ravioli using the iPasta SP-150 dough sheeter (noodle cutter) with an electric drive. I knead the dough in a Rolsen RBM-1480 bread maker (the dough recipe is in the video, it is basically standard), minced meat filling (beef + pork 1 to 1, onion, pepper and salt).



Happy viewing!
Masinen
Val79, autumn was interesting to watch)
Thank you for the video!

I would roll this entire ravioli mold with a rolling pin with strong pressure and then they would be cut out for sure)
You try, and then tell)
Yes, here is the topic for choosing a car
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389332.0
You can link to your overview of the Empire.
Val79
Quote: Masinen

Val79, autumn was interesting to watch)
Thank you for the video!

I would roll this entire ravioli mold with a rolling pin with strong pressure and then they would be cut out for sure)
You try, and then tell)
You are welcome!
I'm glad you liked it! Then I began to press harder (this is not in the video, my operator went about his business, but I got carried away and forgot about everything =)) and it turned out better, but still, where you need to cut. Perhaps the wooden rolling pin does not press very tightly in all places.


Yes, here is the topic for choosing a car
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389332.0
You can link to your overview of the Empire.
Thank you! now we will create a message there!

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