Pasta machine Philips HR2355 / 09

[anna_k]

Girls, cooked pasta today in a thick orange sauce. Sauce: pumpkin, carrots, onions, salt, pepper, pizza and pasta mix from Santa Maria. Stewed in a multicooker, whipped with a submersible blender, added cheese. If the sauce is very thick, you can add some chicken stock. It tasted good to me, but this is only for pumpkin lovers.



I made the paste with the Angel Hair attachment.



anna_k, Anna, thanks for the new attachment!

[verchik]

verchikFilipkom is good for every day, and the noodles are cool. For guests, noodles with curly edges and spaghetti kitara on Marcato Atlas sculpt. I won't sell Markato for anything, it expands the possibilities significantly, and the quality of the pasta is excellent. Plus, I rarely, but aptly use the ravioli prefix.



mirtatvik, Tanya, a wonderful pasta turned out, adopted!

Here we quickly piled on lunch)
With pesto and delicious aged Prague cheese👍🏻!

Irina, did you add pesto directly to the dough?

[Skazi]

Skazi, Galya, no! Just tucked in ready-made)

Ira, thank you. Looks very appetizing!

Girls, and no one has a comparative photo - spaghetti and angel hair?

I also want to see it in comparison, since spaghetti is my favorite nozzle, so I'm thinking about a thinner version. If anyone can, please make these two nozzles in comparison !!!

[kVipoint]

kVipoint, Vita, do not even hesitate, "Angel Hair" is an excellent attachment. The paste is much thinner than with the spaghetti attachment. She is now my favorite.

[Tatyana]

How much did you buy Tatyana? 1200 is it expensive?

Here is a photo😀

[Elena]

Elenathank you

[Tatyana]

How much did you buy Tatyana? 1200 is it expensive?

normal price, I took it for about the same, I don’t remember exactly, because I ordered not only the nozzle.

[Tatyana]

Tatyana,

Girls, where can you buy an "angel hair" attachment?

[Enchantress]

Enchantress, on Amazon.

[mirtatvik]

mirtatvik, Thank you.

[Enchantress]

Enchantress, on Amazon.

(((girls, I wanted to go from the tablet, everything is in English (nothing is clear) and there seems to be no product (

[To love]

To love, sort of like it is:

amazon.com Philips HR2401 / 05 Angel Hair and Pappardelle Pasta Disc

Can be ordered through Anna:

Purchases from US online stores (JV, Russia)

We have a joint venture Komsomolsk-on-Amur, is it something like that?

In Mvideo again, a 30% discount on a promo code for a paste machine

[Belka13]

Belka13How to find out a promo code?

What is the discounted price?

[Samopal]

Samopal, the mailing list indicates. I can throw it in a personal.



afnsvjul, it turns out 13293 rubles.

I had a discount on Phillips in Eldorado, almost 6 thousand. But no discounts apply to this car ...

But I'm wondering, Philips is not planning to sell attachments in Russia? He sells machines, but we don't have any attachments for sale, only from an online store.
Kenwood has sales of accessories, but Philips isn't interested in that?

[Ljna]

Ljna, Zhenechka, the result with this brand pleased me. Macaros do not fall apart, do not swell, unless they become a little more in the chicken broth, but this does not affect the taste (the same dense, not paste) The price for a pack is 43 rubles.

I looked at the package, nowhere is there an inscription from what flour was made. I bought it, I'll try Porridge in the end I'll cook

The semolina should have a marking in Russian M and T. M - soft wheat, T - hard. In my opinion, this is a common semolina from soft varieties. Solid is always yellow.

[Fifanya]

Fifanya, gorgeous! and the price is very democratic!

[Nata]

Nata, but does not the very word semolina imply that it is made from hard varieties?

[Scarecrow]

Scarecrow, Natasha, I completely agree, but this semolina is unmarked (in any case, I did not find it anywhere on the bag, and there is less protein in it than in real semolina - 10%, not 12%, the color is pale yellow, but yellow my opinion, than just semolina. ”Zhenya asked about the tests, I wrote how she was to me.Whether to take it or not, it's everyone

I'm waiting for Durum, I ordered as much as 10 kg in an Italian store. But I can't walk past Fili, I am fascinated by his work, so I put something in there without getting there (my cats sit like this in front of the washing machine when it works

[Nata]

Nata, but doesn't the word semolina itself imply that it is made of hard varieties?

There is a tremendous confusion with this. Judging by the way manufacturers use the name, they are more likely to use it for marking the grinding. For example, I had this semolina from Nordic - our usual white semolina ..





Fifanya,

And a durum from Pudov, you have no Garnets? Monkey T Mistral, Makfa? I didn't see a huge difference from Italian. Although I had a lot of Italian durum (and now have a 25 kg bag))).

Monkey T Mistral, Makfa

we have, it comes out more expensive than buying 1 kg of durum

[Ljna]

Ljna,

How much do you have? We have 1 kg of Italian durum about 160 rubles. If you take a bag of 25 kg, then about 130 rubles per 1 kg is obtained. The same Garnets costs the same retail price for 1 kg. Pounds - like Italian durum costs 1 kg - about 160-165r (but packs are always 500g). Manka - I don't remember how much, I rarely take it.

We have 100sp, where the flour "Farina di semola rimacinata" (1000gr) was ordered for 96 rubles, Makfa-T (700gr) for 90 rubles, and Durum Garnets flour (500gr) for 70 rubles is taken as a gift. As it became more like living in the Far East.

[Fifanya]

Fifanya,

Whose Italian flour? Manufacturer in the sense.

[Scarecrow]

Scarecrow, The Italian durum has not reached me yet, so I don’t know the manufacturer (my friend is still walking in Milan), and the SPshnaya semola-rimachinata will be only 10 October. So I try all the semolina that I can reach now

I didn't see a huge difference from Italian

And I saw. Our semola / semolina cannot be compared to Italian, even diluted 50/50 with ordinary macfa

I brought this one




Indicators

fat 1.5 g
of which saturated fatty acids - 0.6 g
carbohydrates - 69 g
of which sugar - 1.4 g
fiber (whatever that means) - 2.6 g
protein - 12.2 g
salt - 0.2 g

[Kara]

Kara, Irish, well, digital indicators are understandable, but does it taste different? And how does it behave in the broth, swells strongly, becomes softer?

no comparison with Italian

Agree. Even the local type is something of a hard variety, this is heaven and earth compared to Italian ..

does it taste different?

Anh, is different .. Nothing swells .. Well, very tasty to taste.
Yes, Italian is not much different from Italian, I made a review of the flour I bought .. But compared to German or ours, it is very different .. especially since there is no flour here, and more and more small semolina, if it is in Russian call. Also tasty, but different.

[gawala]

gawala, Thank you. I can't wait for mine. I also want to compare what I bought there and here. Although, I'm afraid everything will be delicious for me.

Although, I'm afraid everything will be delicious for me.

Everything is absolutely tasty, but the taste of Italian natural is different.

There are no really phenomenal differences to my taste. Shades of taste - maybe, but nothing more. I'm talking specifically about Durum Garnets and Pudov. From Russian I use them. I ate a lot of Italy, including in Italy itself, for many years I have been buying durum, which I have never been in my hands. Even when there was no talk of any Philips typewriters)). Now the native 25 kg bag of Molino Grassi, in my opinion. I don't buy in small volumes. There are parallel stocks of both (Russian and Italian flour). I calmly pass from one to the other - I cannot say that my harmful tongue notices a frenzied difference.
And Pudov and Garnets are probably just packing. If I pour them and Italy - you will not figure out where what. Even the caliber.

And then there is the Russian gost 70, it seems, the year, where durum is also described. Russian pasta flour. You can get into such a durum and it's really not that. According to the Russian classification, it will seem like a durum, but this is not the yellow Italian durum.This is probably the catch.

The taste and color, as they say.

After all, Italians make pasta far from just durum. There is a soft flour for pasta. In the line of the same Molino Grassi there is such (tenero, allegedly (grinding) 00). Common BC flour is often added to durum to create a plastic base. Everything is complicated there with their secrets. Each family has its own recipe. Protein is also not the only criterion, although it says a lot. Then Manitoba would be ahead of the rest of the planet (15-21% protein, if I remember correctly), although it is not made from soft varieties and from manitoba paste.

I remembered for a long time who had another semolina T (semolina di grano duro) - at Shebekino. 13 grams of protein. I make excellent pasta from semolina T. But for the base I add flour for soft pasta varieties (di grano tenero per fresco - for fresh pasta from Molino Grassi).

In short, I will no longer go to you with all this, everyone will decide for himself. I don't even have a phillips)). I ride Kitchen.

Kara, Irish, well, digital indicators are understandable, but does it taste different? And how does it behave in the broth, swells strongly, becomes softer?

It is very different. The noodles made from our 100% semolina (without adding any other flour) become smudges in the broth on the second day. And from this flour one noodle to another. I abandoned the pasta attachment (which came with the kit), because the pasta turned out to be very huge and sloppy. And from Italian flour - healthy. I will skate next time, take a picture.

Now the native 25 kg bag of Molino Grassi, in my opinion.

Natasha, are you 25 kg pearl from Italy? I guess not. And that is why there is no difference for you, since the "typical Italian" flour that is sold in Russia has nothing to do with real Italian flour

[Kara]

Kara,

Ira, I have been to Italy more than once, you were not the only one who ate Italian pasta. And she brought in a lot, including flour, balsamic vinegar, and prosciutto with parmesan. I have eaten these products in their homeland many times and I have something to compare with. My personal feeling is that you are simply fascinated by the name "Italian". Placebo)). I was also once directly fascinated: it seemed 10 times tastier, since "Italian")). Tell me about Parmesan - I will confirm)). We don't have Parmesan. Nobody even came close to this great cheese. And durum, in my opinion, certain firms are Italian and packaged. I have a full feeling that this is not produced in Russia, it is prepackaged by someone. That's the whole secret.

I bought durum 13 years ago, when the majority did not even know the name of this, including this forum. I explained to almost everyone what it was. Russian, as you know, it was not and could not be. The bag that I have now (it was standing, the bag itself had to be thrown away, I accidentally wet it) is completely in Italian. In Russian, only a sticker with a translation of the spandoren. Molino Grassi is a purely Italian brand. I have the same 25 kg bag of manitoba.

Taste and color. It's generally unproductive to argue about tastes)).

[our]

And I don’t know what kind of noodles it gets in the broth on the second day. I only cook soup for one day. But for the experiment you need to check how it behaves our durum.

Ira, I have been to Italy more than once, you were not the only one who ate Italian pasta. And she brought in a lot, including flour, balsamic vinegar, and prosciutto with parmesan. I have eaten these products in their homeland many times and I have something to compare with.

I'm very happy for you. But we are sort of discussing flour, and not who ate what and where he was.

The bag that I have now (it was standing, the bag itself had to be thrown away, I accidentally wet it) is completely in Italian. In Russian, only a sticker with a translation of the spandoren. Molino Grassi is a pure Italian brand

Yeah, Hyundai is a purely Korean brand, and Ford is a purely American brand. And only cars made in Korea and America drive around our country. And yes, they are not written for Ford and Hyundai

[Kara]

Kara,

Who ate what, Italian tastes better / cooler - this is the question of flour, of comparing the taste of the final product. It amazes me that you don't pick up the connection.Because I ate the original from THEIR flour in his homeland. Many times. Any self-respecting cafe has a pasta fresco. Sometimes they are made right in the hall, sold in any market: both the fresh pasta itself, and whatever flour you want.

If a food product does not contain annotations in Russian on the packaging, it is not produced for the Russian market. It can be imported, but the translation must be placed. Required. Here is the sticker I have and sprinkled. So 25 kg bags and Italian durum somehow do not grab the air from us. Kilogram Molino Grassi is already there with Russian text, and 25 kg -
no. And you need to buy from those who value the name.

What are you trying to prove to me? What did you learn Zen in pasta, and I haven't tasted anything sweeter than carrots?)) I immediately pointed out that I was holding Italian durum in my hands and eating it repeatedly. But despite this, my opinion is. Many years ago, durum was sold in the most ponteous stores, it was not a fake, because they fake a popular one, and not something that no one even knows the name of)). I managed to buy it constantly, although it was a great rarity only 6-7 years ago. Even here a recipe for Pane Siciliano was once laid out. .)))

In short, I finish arguing and explaining my words)). Because all I wanted to say - I said. From the very beginning I emphasized that this is my opinion and not based on theory. I have a right to it. I didn’t start to argue about tastes, all the more in the key: you just didn’t try / don’t understand)). And "we are about flour, and not who ate what and where was" finished me)).

We argue often and a lot, not because the food is bad, but because we are different - but we argue, proving our case
Absolutely useless exercise, unless "I prove it, so at least I will say enough"

[Admin]

Admin,

))) Yes. Che, I'm like a kindergarten, pants with straps)). It's time to grow up and tie up with arguments)). But there is progress!))) At least because it has long begun to emphasize always and everywhere: in my opinion, for my taste. Check out what a fine fellow I am!