Pasta machine Philips HR2355 / 09

[Cifra]

Cifra, Lena, what kind of car do you have? If you do it in a small one, will the proportion go?
In short, we must try ...
As luck would have it, so many purchased pasta have not yet been eaten ...

[marinastom]

marinastom, I have big. In theory, there should be no difference with small proportions.

Please tell me who ordered the pasta maker from abroad by DHL delivery to Russia. Did you pay any extra money (for customs clearance) or anything else when you received the parcel?

I didn't pay anything, although in SMS 1060 rubles. on delivery was to pay. I asked a question, I understood only if more than 200 euros, and so nothing is needed. Delivery does not count.

I wonder if the recipes from 2355 are the same as those from 2358?

I don’t know how I used to live without Fili. For a family of 6 people, each with their own preferences, plus guests are often very necessary! In addition to delicious pasta, pasties from the classic dough with vodka come out very well, today they baked lavash, made ravioli with cherries and strudel with apple / nut / cherry filling. Cookies in general are must-have, lean, short, nutty, apple, for every taste! Husband loved making cookies

In addition to delicious pasta, pasties from the classic dough with vodka come out very well, today they baked lavash, made ravioli with cherries and strudel with apple / nut / cherry filling.

Is this all with a lasagne attachment?

[Maria093]

Maria093, but you can in detail about strudel, pasties and various cookies, with recipes and proportions.

[Maria093]

Maria093, Maria, share recipes

Yes, lasagna tips 0.8 mm. Chebureks - 275 gr. ordinary flour, 100 ml of ice water 1 tsp. salt without a slide (can be added to water), about 50 ml of vodka. We fill up the flour, turn it on, pour in water, then pour the vodka strictly by eye, as we see large, wet crumbs, we stop adding almost small lumps (it is better to underfill). We cut off the first sheet, tear it and throw it back into the machine. Next, we cut the sheets so that they can be folded in half, pause, put the minced meat, moisten around the edges, close them up, I pressed with a fork, and so on. It takes longer to write than to do. I had two in a pan, fry on both sides until cooked. Do not forget to add some water to the minced meat for juiciness. Bubbles, layering, everything is as it should be
Strudel based on the book, although I made water and flour as usual because of fasting. The lila water is slightly more than for the paste, but lumps should still remain. She cut the sheets, moistened the edges with water and glued them until the required canvas was obtained, We put the filling, roll up, you can tighten it with a rope or silicone cords. In the book, wrap it in a towel and boil it. I did it with steam and in water wrapped in a thin cloth. I liked it more in water, shape, readiness better. If there is dough left, I make ravioli, I have just a notch of almost the same size as the width of the sheet.

Tell a newbie, please. Today I made pasta for the first time in little Phillipka. When she gets out of the machine, it must be warm, or I managed to assemble the machine incorrectly

should be warm

Yes.

[Galina]

Galina, thanks, reassured.

calmed down.

🔗

[gawala]

gawala, Galya, somewhere, I remember, gave a link to a book of recipes for your big Fillet ... Can you repeat it? ..

Galya, somewhere, I remember, gave a link to a book of recipes for your big Fillet ... Could you repeat it? ..

This?

🔗

Yeah thanks!
Is it very different from book to black?

Is it very different from book to black?

I'll see later ..
I looked.
You will laugh, but there are more recipes in the Russian version.

Is it very different from book to black?
[/ quote]

The black roll is still there, but this one seems more interesting to me

Strudel based on the book,

There is no strudel in mine

Good people, especially Galya-Gawala, where does this adapter come from? ..
🔗

, why is this adapter for? ..

This is an adapter for the Phillips Pasta machine (large version), the Kenwood matrix is ​​embedded in this adapter. Look through the topic, I laid out these matrices there.

Yes, I remember what happened somewhere, but it takes a long time to re-read ... Thank you!
And from small to large not yet? ..
After all, they will make devices and deprive all sorts of abnormal minds ... The hunt is now both cookies and shells ...

And from small to large not yet? ..

An adapter for a little Phillips for a Kenwood matrix?
There is one.

🔗

Well, yes, Lena the Kubanochka showed it ...
You get confused here ...

You get confused here ...

Why is there confusion? The diameter is different for the big Philips and the small one, and therefore the nozzles and adapter will be different. Do not fit from one to the other. Not interchangeable.

There is no strudel in mine

Well, you must! Even the Japanese have it, I climbed on their website, in search of exotic things, I saw this roll
And today I again made cookies, but not sweet based on "knock", otherwise the boys love it. It turned out very well. Flour, Provencal herbs, fine grated hard cheese, oil and tomato juice. Already dare

Today I received new attachments, for which I am very grateful to Anna (annak). First of all, I wanted to try the "Shells". It turned out that it is not so easy to get a satisfying result. I redid it several times, throwing the marriage back into the paste machine. The fact is that the shells do not have time to twist, since the extrusion speed is too high, they begin to twist when extrusion slows down due to a decrease in the amount of dough. I'll show you how it looked for me:
- at the beginning and middle of the process when the extrusion speed is high enough.
- here the speed has slowed down, the shells have time to spin.
- they are so different because of the extrusion speed.
To get this result:
, I had to add in small portions the defective shells to the car and in some places slightly press the crawling shells with the rounded side of the cutter, after such manipulations, they twisted as needed.
In short, not everything is so simple

Sveta, but if the practically finished dough crumb is divided into portions and thus, reducing the amount of dough, the squeezing speed will decrease? ..
I also adapted to something: it’s a pity to throw out the rest of the dough, crush it into a cake and put it in the freezer in a bag. I add to the next batch by scrapping.

[Galina]

Marina, we still need to work on the "shells", and raking out the dough is not an option, and sending it back to the car is also not ice. I also freeze the leftovers, and then add them to a new portion.
I looked at Galina's photo, everything is fine with her, it seems to me. GalinaWhat do you think is the mistake?

Well, yes...
We asked ourselves a problem ...

Galina, what do you think is the mistake?

The dough goes quickly, just have time to cut it off. I think we need to catch the moment of the segments .. By the way, it is very convenient to work with a cutter, which is in the set. At first I cut my own from the machine, and then I took it from the set and immediately everything began to work out mentally ..

Now I will try it from Italian flour, I made these from durum from Pudov, for some reason I did not like this flour.

Galin, it’s so clear what to cut quickly, they just do not curl when the dough goes quickly, but come out with a tape. Spin if the speed decreases. I cut with a cutter from the set, by the way, I liked it.

Yes, Light, what's wrong with Pudov? I also bought one pack in Ashan for a trial, but I haven't opened it yet, I was finishing off the old Garnets.

Spin if the speed decreases.

The speed seems to be constant. There is simply less dough and it becomes, as it were, drier .. And therefore it crawls out a little slower due to dryness .. More effort is required to push it .. Well, I think so.
I make all pasta only from durum wheat flour.
Literally a few of the very first ones came out unscrewed. Let's try the experiment again.

Marin, my Pudov requires less liquid, and I'm used to Italian - I pour 105 g of liquid, for Pudov it's a lot. So the flour may be normal, it just needs to adapt to it.

[Cvetaal]

Cvetaal, Sveta, thanks for sharing my experience, the shells are cool in the last photo. and you did it for 1 rate of flour or 2?

[Tatyana,]

Good morning! Some more photos.
I use only solid flour.
I decided to dry the shells and left them in the kitchen overnight. Cooked in the morning, perfectly keep their shape! But, again, I return to the flour of Pudov, yesterday, when the shells were coming out, and they were warm, which is natural, I caught an unpleasant smell, not such, of course, that "Fu", but there was a smell. Today I tried the cooked ones - an unpleasant aftertaste. I looked at the expiration date - until April 7, I bought it in early December.
In the photo from Pudov - on the left, on the right - Italian (slightly yellow in color).

I tested the Papardelli attachment and realized that I would not use it often, they were too thick for us. But, if you cut them into very short ones, 1 cm each, you get excellent things (Pudov flour).


Tatyana, I used 250 g flour (1 cup)

By the way, the Italian shells also did not want to curl up until there was very little dough left in the box, and the defective portions had to be loaded back. It's not even about the dryness of the dough, because it has already dried out enough on my table after several squeezes, they do not have time to curl up, even though you crack

Damn! It's good that I only bought one package!
I looked: mine was made on 21.01, packaged on 22.02, or what? That is, quite fresh.
But an old, 16-year-old Garnets, when cooking smelled old, I even, fearing that some settlers might start there, froze and sifted it, did not find anyone. But the finished pasta was delicious.

Marina, mine is packaged 07/05/2017

[Sveta]

Sveta, Pudov has solid flour marked "for noodles" in a white paper bag and in a yellow "durum" - what is your flour?

I can not insert a photo, the computer writes - there are no programs downloaded from the Internet does not skip

Tanya, in a white bag "for noodles," it says "durum:"

In my yellow.

Pudov has solid flour marked "for noodles" in a white paper bag and in a yellow "durum" -

, in the past ... I finished reading, I did not see any pounds in white bags at all (and if I honestly do not like it even fresh to my taste, the one in yellow bags is a matter of taste, I will look for interest in white

[Svetlana777]

Svetlana777, Sveta! In white bags, for noodles, 1 kg, and yellow ones, 500 grams. I like the yellow bags more, although it is more expensive.

Where to buy cuttlefish ink? Delicious spaghetti with them, who cooked?

[domovoyx]

domovoyx, I often cook with ink, I even made out the recipe. I buy in delicacy. RU. Delicious!

[Cvetaal]

Cvetaal, unfortunately the delicacy is out of stock and they do not work with regions

[domovoyx]

domovoyx, are currently over, but are expected to arrive. Yes, they don't work with regions.

[Cvetaal]

Cvetaal, do you add 1 sachet 4 gr to 500 grams of flour?