Pasta machine Philips HR2355 / 09

Timed the time, 12 minutes. This time she changed directions and tightened three times, and last time she changed direction. Mystic!

my little animal came too. Pretty, compact, they call Filipcom

Tomorrow in the store - to look at suitable flour, it has just warmed up outside. At least for the first time to create pasta according to the rules I think that I will not spoil my Filipka with expensive flour. Let it get used to our, racial

If you do it strictly according to the recipe, then even such curved handles immediately have an excellent result!

oh ... I will also hope that Filipok will understand and forgive my curvature.

Girls, tell me, please. I want to make macaroons for my parents, so they need to be dried and transported somehow. But I never tried to dry and I don't even know how. Will the result be the same as with store-bought ones? Freezing will not work, because it will take several hours.

But I never tried to dry and I don't even know how. Will the result be the same as with store-bought ones?

In the oven on a blower at 70 degrees until the "roar" .. I will not say in time. I just don't remember .. An hour and a half for a while ..

Thank you, but someone wrote that they change to taste, right? And immediately after cooking, put them in the oven, or maybe they need to be kept at room temperature?

But I never tried to dry and I don't even know how.

dough noodles, if I suddenly did a lot, I dried in an electric dryer, for 50 *, 40 minutes - it dried well.

However, simple drying without heating is also fine. As we used to dry the noodles - on a sheet or on a baking sheet, but much higher, in a day, ready-made dry noodles.

Exactly, because there is an Orson dryer))) Thank you very much for your advice, I will try. I really praised my parents homemade macaroons, and how quickly they can be made using our machine)))

someone wrote that they change to taste, right? And immediately after cooking, put them in the oven, or maybe they need to be kept at room temperature?

No. the taste does not change .. what is drying, what is freezing. do not affect ..
Yes . on the oven and in the oven. well, on paper is better. Everything dries up perfectly. Do not keep them at room temperature. there's no point..

there is an orson dryer

Especially . no oven needed.

Everything dries perfectly

Checkmark, and did you try penne (horns) to dry? I crumbled during drying, and which remained intact, cracked and were caress during cooking. now I immediately make 2 tablespoons of flour and skip all the dough at once, and then I cut to whatever lengths are needed in the freezer. the other nozzles dry the missed dough without problems. Of course, Filia quickly cooks, but sometimes you need it right away, so I need a small supply.

I dried penne at room temperature, did not crumble during cooking, everything is fine! I had to take the dried ones. Maybe cracking depends on the composition? But still, it is preferable to freeze, it seems to me.

[Svetlana]

I dried penne at room temperature, did not crumble during cooking, everything is fine!

Svetlana, I dried it only once, after that I just ice it

f (horns) did not try to dry?

Do I remember? I just dried it .. already lost count .. but it seems like nothing crumbled. I would have remembered .. But for me, it's better all the same the freezer .. I did it and froze it. But it’s only time for freezing, because after Belevskaya there were yolks that urgently needed to be disposed of .. so I immediately made a big bookmark for 500g of flour .. We didn’t settle down so much at one time, so I’m all in the freezer .. And tkk .. I do as needed.at once and at once.

I dried the horns. Everything dried perfectly and did not crack during cooking.

From the Italian semola with egg - the most problem-free, as it seemed to me.

And why haven't I bought it for a year? ..

[Custard rice noodles. Vietnam.]

Custard rice noodles. Vietnam.

Yandex translation:
Ingredients :
(Starch - 200g rice flour, filtered rice)
- Feature 100 powder filter (tapioca starch)
- Potato starch 200g. (Potato starch)
- 10g Xanthan gum (it is an additive, but food safety from France, such as bread, pate, Dr. loai gluten-free cookies. The original Italian, which are present in yogurt, mousse, sauce, cake) - disc by link in the last post you will learn more about xathan gum.
- 1 cafe tablespoon of salt.
- 2 tablespoons of vegetable oil.
- 250 g ml of boiling water.

How :
1. Mix all ingredients dry before putting into the machine.
2. For dry powder into a cage. Press the start button of the machine, about 500gram powder needs to press the button 15 minutes and press the execute button. The rotation of the machine is 3 minutes, the mixture and the bread will wash out so when I see the machine, prepare the flush off. At this time, do not turn it on to wash the powder out so you see almost 12 minutes, he called Titus Titus is to press the off button. This step is simply to mix dry powder for all without water.
3. After turning off the machine (no pause), then stop and go, bring the water to a boil, cook, and, the press machine started working from the very beginning, and for oil in boiling water and slowly pour into the mixer when the machine wants to pump out, then turn off the car, rest for 10 minutes. Turn off the machine, do not suspend it.
4. After a 10 minute break, then start the car over and over to stay for 10 minutes.
The reason is that because of the baking powder, flexible, more noodles will not break when gone.
After 3 times, stop and then run back and leave the dough in the washing tray 1 sprinkle with a little flour for the noodles or rice noodles will end up, they don't stick together, it seems like you need to make enough water, the thread of the noodles will end soft and smooth, no need to pour the powder.
On a pot of water until boiling, add salt and oil and cook in about 3-4 minutes, remember to use mixing sticks to cook evenly, then turn off the cooker for the noodles to cook and pour cold water 3-4 times, for the last time some vinegar, salt to reduce the smell of the powder. you. Finished products made from dry and non-sticky beam of anything.

From the Italian semola with egg - the most problem-free, as it seemed to me.

What a beautyaaaa!

Girls made today with curry. I don’t know whether someone did it or not, but I really liked it. 1h l. curry powder per 1 cup flour serving. Gives a light taste and aroma.

I also added curry to my colored pennies and turmeric.

From Italian semola with egg - the most hassle-free

That's right..
for 489g of flour (it was too lazy to get a new pack). 2 yolks + water = 270ml. Perfect pasta turned out ..

[gawala]

gawala, exactly, perfect! I am still struggling with this form. But I haven't tasted them pure from semola yet.



Irsharice in all custard videos. I have flour, starch, only gum. Maybe on Sunday I'll try without her.

from semola have not tasted clean yet.

I make all products only from Hard Grain ..

Recipes already need to be put on the first page.

I make all products only from Hard Grain ..

Yes, I also kind of took it hard, but durum. For some reason he doesn't behave like that.

durum

But .. there is a durum ..
grano duro (Triticum durum) what I have in the photo. Semola ..

[gawala]

Yes, I also kind of took a hard one, but durum. For some reason he doesn't behave like that.

I did not get that. Durum is durum flour. Or do you mean some specific unsuccessful flour, which is called hard grain?



gawala,

Is it as rough as semolina or smaller?

[Elena]

I am still struggling with this form. But I haven't tasted them pure from semola yet.

Elena, and what is wrong with them?

I forgot to write. I still saved my unsuccessful mixes of Belonezhnaya + TZ from Pudov, which I wrote about earlier.
From a denser one - on the advice of Natasha Scarecrows with a blender, ground into crumbs, and passed again through the extruder. Filipok strained himself, grunted - but turned the spaghetti. Everything worked out! Nata, thanks for the recommendation!
And she didn't even bother with the second batch. I put it through the dough roll and wound the dumplings.

Is it as rough as semolina or smaller?

For comparison.
On the right, like a decoy. German for dumplings.

I also use only hard flour (Italian or poods with garnets). For 250 g of flour, I take 110 g of liquid. I got carried away with colored penne, vegetable juices + a little water, I don't add eggs. Here is one of the last photos:

[Cvetaal]

They are torn from me, I can not pick up water.
The flour was the one on the left (in my opinion, this is a garnet under a new brand, production is in the same place somewhere):

Spaghetti today from semola.
I understand from a long reading about flour that durum is all the grain is ground, and semola is only endosperm. And the wheat is all hard.



Cvetaal, and so bright - are they raw or boiled already?

My flour is the one on the right, because it also says duro), I always thought that all TV. flour is durum)). Is not it so? I'll go read it.

It's already boiled)

from a long reading about flour that durum

I don’t even read what’s the point, I don’t live in Italy anyway, it’s there the shelves are long from Tverdozernova, and what we have is what we buy ..

duro

Duro is Italian as it were. and durum is like Latin .. But apparently it's the same ..

[gawala]

gawala, I wonder why the names are different
Here's what they write in my book about pasta:

I wonder why the names are different

Well, probably the Basis is Durum all like that .. And everything else is derivatives .. Semola. Semo lina, etc. degree of grind. Well, what else could there be. whole grain. from the middle. from the right edge. from the left .. In general, the City of Duro is Durum and vice versa.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=474507.1680
Here I did a small review of flour. All of them are the same in taste. Even Farina. At least Semola. At least Duro. At least Durum.

I also had a question yesterday about flour. I got hooked on the Villa Pasta channel on YouTube.
There, along with semola, flour 0000 and 000 are used for making pasta. I practically did not find anything about these types of flour in Runet. But according to the description of the author of the channel, I assumed that 0000 is our aircraft, and 000 is grade 1. Maybe this?

The premium flour is designated "0000". If there are fewer zeros, then the grinding is coarser.

In general, zeros are the same grinding.
I have never met a finer 00.



00, in my opinion, is smaller than our premium class. I use it for pizza and focaccia. I also bought for pasta, I did not understand.

Me, when our friend brought flour from Italy. then he, together with the TK, brought it with "one hundred zeros" .. I really liked the flour ... They have this flour there. the shelves are piled high. He, when knocked out. then millet was confused. You can say it at random. they say try. I'll bring another one later ..

I understand from a long reading about flour that durum is all the grain is ground, and semola is only endosperm. And the wheat is all hard.

No, no, no, these are two different varieties of wheat from hard varieties and from soft varieties, they are also outwardly different, these grains.
Here is an interesting video, starting from 1.50 minutes you can watch about durum wheat and about pasta

9o8Ees5Poo8

[julia_bb]

julia_bb, no, both durum and semola are solid. Of the soft Italian names I know only Manitoba, the rest I don't know yet.
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Classification of the Italian Millers Association.

poorly visible in general, see the classification here ..

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I have a whole lot of hard-grain flour ... it doesn't matter what it is called Semola or Farina. Grano Duro is only a solid flour.

[Cifra]

Cifra, then it's better to read here
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Different varieties of flour are obtained from Grano Tenero soft wheat, and different varieties of semolina are obtained from Grano Duro durum wheat.

no, both durum and semola are solid.

Durum is the abbreviation for the grain itself in Italian, semolina is the ground grain.

Of the soft Italian names I know only Manitoba, the rest I don't know yet.

Manitoba is from a completely different opera. This is the most powerful flour. The strength of the flour is indicated by the W index.
There is also an indicator of the ash content of flour. But this can completely break the brain. In short - the higher the ash content, the more nutrients in the flour. The highest indicator is for ZZ flour. The lowest is at the sun.

Ladies, why are you breaking your heads? You sell durum wheat flour. Well, buy it. If you want to mix, then feel free to mix with Russian flour any .. Even with small semolina, even with whole grain.

[Galina]

Galina, for example, I've found that different flour behaves differently. Both TK and VS. So now I'm trying to figure it out before continuing to stuff the line of bumps on my forehead.

Different flour behaves differently.

Well, it's kind of natural. I have the same flour, but each time requires a different amount of water .. Today, 270 ml. And last time 250 ml ..

[A.lenka]

A.lenka, it is strong, but from the soft varieties, that's what I meant. I understand that they are different, I just don't know their names

[Cifra]

Cifra,

The flour does not have its own names other than the name of the manufacturer. Only manitoba stands out. This is a specific flour, I often use it for heavy confectioners (Easter cakes, stollens, etc.) and rye bread. And the rest - flour and flour: from durum or soft wheat, different degrees of grinding, cleaning, etc. Well, and the quality.

Girls, maybe who needs it? Came yesterday from the Philips store - Discount 4,000 rubles. for a paste machine and a vacuum cleaner
by promo code *: NY2018-4000

It turns out that the amount of liquid required for the same flour differs depending on the attachments.
Semola was from one bag, while spaghetti wanted 95 ml of liquid with an egg, and rigattoni wanted 115-120.

Semola was from one bag, while spaghetti wanted 95 ml of liquid with an egg, and rigattoni wanted 115-120.

All capricious .. a terrible thing ..
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