Pasta machine Philips HR2355 / 09

But then I saw on the Internet selling a similar Galaxy. it seems that the functions are the same and there are 7 nozzles in the kit.

in Auchan she is for 2 kopecks, she studied this topic even when Phillips was expensive, I regret that I did not subscribe to the topic and missed all the discounts. But when I saw the Galaxy back, after analyzing the work of such cheap machines, I came to the conclusion - even if it has at least 10 attachments, I personally don't want it. The device should bring pleasure while working, not irritate. Therefore, I subscribed to the topic and am waiting for the next discounts for Filia

[Svetlana]

Svetlana, so it seems now the pasta machine in Mvideo has fallen in price. If you can also apply any bonuses

Mvideo has fallen in price

, looked, did not see that the price was normal there (the girls took a big one for 10 kopecks, and a small one for about 8 t ...

[Svetlana]

Svetlana, so before it cost about 18 thousand. Discounts on it were small. The one who took for 10 kopecks was very lucky.

[Olga]

Olga,: girl_red: off, wait

Even those who took at full price absolutely did not regret it over time.
The device is gorgeous!

The device is gorgeous!

I believe 100% (but when I saw that there were discounts, for the full price the hand does not rise to take, I will wait .. ahead of March 8, you look and arrange an auction of generosity

[Svetlana]

Svetlana, in Eldo, the normal price goes to low. For pickup, they give a promotional code for 500 rubles from 1000, it is combined with bonus rubles (as they say) and an eldo card for 1.5 tons. I don’t know where to apply it, all the stores are trying to get the giblets into their clutches so that they can make the next purchases from them. Well, yes, in Eldo Teskom, there is a lot of stuff for sale, from cat food to toilet bowls.
If you have a Technosila card left, you can turn it in and get a bonus Eldorado with 500 rubles on your account.

If there is a Technosila card left, you can turn it in and get a bonus Eldorado with 500 rubles on your account

I read about the card exchange, found it, cooked it and ... shoved it somewhere. but eldo cards are not issued with us, thank God

(looked, strange, but Tyumen is not on the list, although the city is not small

, and the promotion there for a small one has already ended, everything looked at 11290r worth (and their discounts are of course strange, when there was a promotion, the initial price was 13t per cop, and when it ended, then the initial one changed

a promotional code for 500r from 1000, it is combined with bonus rubles (so they say)

No, it doesn't mix, you have to choose one thing. Just yesterday I was picking up an order in which a promo code for 500 rubles was applied. I also wanted to pay with ponus points - they said it was impossible to mvideo! As a result, the promo code was canceled, and then I was able to pay b. points.

mvideo said no!

so this is a different store, the rules are different everywhere. I have this car in my basket in Mvideo, I don't know why I threw it, so they sent me 500 rubles - take it with a discount, didn't include it in the cyber Monday list, let it wait

[julia_bb]

julia_bb, I wrote about Eldo. While you can there. Better, they say, is to immediately combine on the Internet and put the necessary jackdaws.
No promo code, I can't check it myself



Svetlana777, just yesterday there was a discount for an elephant in Eldo. If removed, then for sure, you have to wait.

If removed, then for sure, you have to wait.

removed bastards, I looked in the basket, the price changed, although they extended the Cyber ​​Monday action until February 5, and for some reason removed it from the list.

Girls yesterday in okay in St. Petersburg big Filya stood for 10-11. I did not remember the exact price because I have it. I was very surprised in his sales catalogs. They stood along the central aisle, in the same place as stocks. Look in your cities for the same goods everywhere.

in okay on the site 9600 rubles.

I wrote about Eldo

Oh, I'm sorry, I didn't finish)

in okay on the site 9600 rubles.

It's generally for nothing

in okay on the site 9600 rubles.

Little elephant. It cost 8990 yesterday in Eldo.

By the way, as an option, send a link to Eldo to Okay and under the guarantee of the best price they can send you a promotional code for a discount.

Girls, who takes how much flour (in grams) per 95 ml of liquid, if 1: 1 is durum and a / c?
I will not adapt in any way - I guess, it is too dry, then, on the contrary, it sticks.
And it turns out a lottery every time

I fall asleep with a glass. I don't measure it in grams. I take a little more water than the mark. The batch is immediately visible. You can add flour or water, if anything, depending on the flour. And run again.

Girls, who takes how much flour (in grams)

Ol, I take 110 ml of liquid (egg with water) for 250 g of flour (in any ratio). I weigh, I do not use measuring containers, because TC and soft flour must be mixed well before laying. For liquid I use a glass from HP with a measuring scale

Thank you girls.
I threw in 225g (1: 1) and 95 ml - it was too dry. Poured in, poured in, it's still dry.
No desire to add or add every time, the whole point of the machine is lost: it turns out not quickly and not easy.
And if you take the proportions of the blender dough, then the liquid is too much.
I will not adapt in any way.
Moreover, I noticed that different matrices react slightly differently to flour moisture.

[Olga VB]

Olga VBTry it on 170-175 g of durum, add the rest (up to 250 g) with premium flour, 95 ml of liquid.

[Iruta]

Iruta, Thank you!
But I even get 225g at 95g very dry

[Olga VB]

Olga VB, Ol, and where is dry? Inside, the mixture should be dry in appearance, such as the crumb is obtained. From the machine, the pasta is normal
comes out. What is confusing you?

Duc, if it were normal, I would not steam.
I have a well-established proportion for a blender (for every 100 g of flour, 1 egg or liquid of the same volume), and with different egg sizes and different dryness of flour, everything is more or less always normal.
And with this machine I jump like a monkey, and I just can't adjust
Well, okay, I'll pick it up somehow.
Thanks to everyone who responded!

[Olga VB]

Olga VB,

In my opinion, the problem is not in the dryness of the dough, but in you))). You just have a different idea of ​​how much mass should be. It is not the same as for rolling dough. It looks and should be a damp crumb. For a long time, I also could not get used to the fact that it should be that way, that the dough does not mature, etc. There should not be anything homogeneous even close - it will begin to stick together at the exit. Watch carefully and more videos with the pastamash on YouTube and take a closer look at the consistency of the dough. To see how it should be.

I sprinkle some BC flour on the bottom of the cup and add durum on top, leveling it under the knife. I always pour liquidxoti a little more than 95ml. Well, 105ml, I guess. All. It didn’t work for me only once - I was just drinking too much water and the dough came together into a single lump. I had to chop in a blender cup with knives, adding durum, again to crumbs.

I have a well-established proportion for the blender

forget about the proportions for the blender !! Do it clearly according to the instructions with measuring containers, and you will be happy

Girls, my good ones!
I did it with cups and weighed it - it’s not the pasta that comes out, but the crumb spills out, that's the point! I fell asleep back and forth several times, I thought that by analogy with rolling, if I skip it a couple of times, the result will be more elastic, but it still crumbles at the exit.
Probably my flour is very dry.

Do it clearly according to the instructions with measuring containers, and you will be happy

Everything is clear with liquid in this situation, but flour, depending on the pressure, turns out to be of very different weights, that's why I prefer to focus on weight.
Okay, I'll adjust.

[Olga VB]

Olga VB, can I change the flour?

[Olga VB]

Olga VB, Olga, look, like a useful video about our 2332

[Olga VB]

Olga VB, can I change the flour?

No, the flour is delicious, just very dry. It's very dry in my apartment. Duvet covers become completely dry after washing for an hour.
I will try to adapt.

Girls, where is the best offer for a Pasta car now? You can also small

You can also small

I will join the question

while no where, also waiting

[Olga VB]

Olga VB, I have the same bullshit. I take 95-97 g of water for spaghetti, 115 for the rest.
For thick white flour noodles, a little less - 105.

Thank you, Lenochka, I'll try it according to your proportions.

Thank you, Lenochka, I'll try it according to your proportions.

I weighed yesterday. I had 300 grams of flour, of which 270 durum ts and 30 grams of the one I showed for pancakes ts. Melange had to add 130 grams of spaghetti, it turned out perfect. A couple of tablespoons of water was added during mixing, focusing on the view.

Irisha, 130 + a couple of spoons? Canteens?
That is, a total of 160 ml of liquid per 300 g of flour?

And I use a recipe from the Italian site marcato. For 1 kg of flour (500 grams of hard varieties, 500 grams of the premium) 6 eggs and liquid up to 420 ml. This recipe does not fail. I weigh everything, measure out milliliters. Otherwise, too - sometimes crumb, sometimes too soft. I don't like adding water - it seems to me that the paste will be uneven in moisture and taste.

[Olga VB]

Olga VB, no Ol is already with them 130

And I use a recipe from the Italian site marcato.

Actually, this is a recipe for rolling dough. And the crumb should be, it's an extruder.
But the main thing is that you are satisfied with the result.

This recipe is not for rolling, it is for the Restorantica extruder machine. For dough rolling, I use the classic recipe 100g / 1 egg. According to the recipe for the Philips car, I checked that the ratio of liquid to flour is 500/190. But solid flour absorbs more moisture + eggs, it turns out that these 20 ml of water help to achieve the desired consistency. By the way, it is very much felt if you make a paste for freezing more than 1 portion. When cooking according to Philips recipe - there is a smell of overheating of the device and the temperature of the machine rises - it is obvious that the machine is difficult. Heating parts of the machine harms the quality of the pasta - it is no longer fresh, but becomes similar to an industrial one - due to protein folding at a high temperature. So there should be no direct dry crumb. According to this recipe, there is a crumb - but it is right, moist.

If you keep the Phillips ratio, then I think it is imperative to sift the flour - so that it fits less into the glass. If you check on a scale, the difference in a measured glass can be up to 20 grams. So I stopped believing in glasses, I believe in scales.

I have a car for a year now and I make a lot of pasta, including with spinach, cuttlefish ink. This ratio does not fail.

[Astana woman]

Astana woman, do you practice such a ratio for all matrices?
I'll try to do that too.

[Astana woman]

Astana woman,

If you don’t believe the cups of flour, then you don’t need to believe the eggs in pieces either)). I'm serious. We need to weigh the egg mass. The difference in the weight of 6 eggs of different categories can be very decent, which means the difference in the viscosity of the final liquid (after adding water) is also. If you have the opportunity to weigh - weigh it please. My eggs are generally homemade and of various sizes, what will be the result is questionable)).

And I also cook with 250g of flour, that is, a quarter of your recipe. It turns out 1.5 of your eggs. Therefore, I would very much like to know exactly the weight of the egg mass that you use and you are good at. I will calmly calculate a quarter of the recipe and select it for the weight of the eggs (they are also different in size).

eggs in pieces also do not need to believe

that's for sure. I have mongrel chickens and lay eggs, in general what they will lay. in recipes they mean eggs of the 1st category (as the most sold in stores). Now, if I do it with an egg on a pasta machine, I must weigh the egg mass and now everything works out great. the same with flour - I make the first batch at one rate, if necessary I correct

I literally weighed eggs over the weekend. I use eggs of category C1, these are 47-50 gr. 1 egg. For 500 grams of flour, I take 3 eggs and water up to 210 ml.
And by the way, what I like is that with such a ratio, the rest of the test remains minimal.

I use this dough for all matrices. True, I have not tried making climbing sheets - I make them on a dough sheeter - I have Atlas Marcato.
When I did according to the instructions for Phillips - even the speed of preparation of the pasta was different - sometimes it took additional minutes of the extruder, such a dry crumb.
In the instructions for Marcato Restaurant, the manufacturer does not make a difference in the test for different matrices.

I use eggs of category C1, these are 47-50 gr.

it's more like category 2, 1k -55-65 g

I'll weigh again at home in the evening, maybe the manufacturers are deceiving us?

it is for the Restorantica extruder machine.

Sorry, then it should normally come out.

So I stopped believing in glasses, I believe in scales.

I also use scales, and ml

Weigh net (no shells). Well, or at least in a shell. And now they are already confused))). For example, I always bought CO)).