Pasta machine Philips HR2355 / 09

It seemed to me that when the dough is drier, it twists more.

Quite right. Towards the end of the process, the shells are perfect, because the dough is no longer as wet as at the beginning.

So he can stop the process for 5-10 minutes, and then make shells?
During this time, the dough will dry out a little.

because the dough is no longer as wet as at the beginning

Near the end, I just have almost dry crumb. As if it hadn’t dried, but simply hadn’t been mixed evenly.

So he can stop the process for 5-10 minutes, and then make shells?
During this time, the dough will dry out a little.

I think that you just need less liquid.
My flour is very dry, - when I took 210 ml of liquid for 500 g, the shells twisted very well.
And for straight products such as noodles, vermicelli, you have to take more liquid, up to 225 ml.

[Olga VB]

Olga VB, and I have 190 ml for 500 grams of flour

I have 210 to 500 - this is almost the minimum, tk. the flour is very dry. It's generally very dry in our house. For example, a duvet cover dries up in just an hour.
And the same pasta dries up to a rattle in a couple of hours.
So it is necessary to look through the agony

[Olga VB]

Olga VB, I took the highest grade flour

Well ... and a photo of shells Hde ???

[Olga VB]

Olga VB, I took the highest grade flour

domovoyx, Alexei, I'm not writing about the type of flour, but about its dryness. And, by the way, solid flour also takes water in a different way.

Well ... and a photo of shells Hde

Irishkin, we have already devoured our "photo", but somewhere higher it was already not ours.
In terms of density, they are obtained with something in between pasta and noodles / spaghetti.

We made buckwheat spaghetti today: a cup of durum flour, a cup of buckwheat, 3 eggs. It turned out delicious, even the eldest ate, although she cannot stand buckwheat. But you cannot add butter to them in the pan: they stick together strongly. And they cooked perfectly, one to one, and as soon as I threw the butter, they stuck together. Very funny, the first time I see this

and as soon as I threw the oil, they stuck together

from the creamy stuck together? (((it's just that I always only add vegetable, Thanks for the recipe, I must also try. And don't add water at all to the dough?)

[Svetlana777]

Svetlana777, Svetlana, I always pour a little vegetable into the water when cooking. And yes, they stuck together from the creamy, became mushy. This time, water did not pour at all, I added 3 eggs, just the right amount of liquid in a measuring glass was obtained.

I always pour a little vegetable into the water when cooking.

And I stopped - and so neither purchased nor homemade ones stick together. So the creamy in the ready-made ones is stuck together, does it prevent eating? This is what I would not expect from buckwheat

[Anna67]

Anna67, Anna, stuck together before our eyes, as soon as I began to stir the oil
Eating did not stop, but spoiled aesthetics

Has anyone ordered a cookie cutter for a large elephant from Japanese sellers? Model HR2455 / 01? It came to me with ebay and only two nozzles were included, there were no cuttings of an asterisk and a heart. I looked at the users of the kits from Germany there.

Has anyone ordered a cookie cutter for a large elephant from Japanese sellers? Model HR2455 / 01? It came to me with ebay and only two nozzles were included, there were no cuttings of an asterisk and a heart. I looked at the users of the kits from Germany there.

I ordered, everything came: both an asterisk and a heart
Sorry, I was wrong, I ordered it on Amazon

[helenanik]

helenanik, do you have model HR2455 / 01?

HR2455 / 01

Philips HR2455 / 09 Cookie Cutter Accessories Pasta Maker with Recipe 2 Piece

I have this / 01 for the Japanese market

Virgin, hello everyone! I want to ask a question!
Here are my macaroshes (:

I just worn out today (which I don’t understand so well. The machine gives an error, barely unwinds it to get the dough, a lot of compressed dough. I decided to knead it again and again the car is right when it is extradited from it, it goes very slowly, very slowly.
I made the dough, as always. Italian semolina flour, and some premium wheat, egg + water. Didn't change anything.
I can't understand, they seem to be dry, but judging by the fact that the dough was pressed, the opposite is true!

Irish, I don’t know what’s wrong with the car (maybe there’s not enough voltage in the network), but the macaros are clearly not enough liquid.

[Irina F]

Irina F, I look like this when there is not enough fluid.

Girls, thanks! I'll try to add some liquid!

Irish, if the machine generates an error, can there be some kind of malfunction?

I don't know, Light! Tomorrow I'll figure it out.

Please post cookie recipes

[domovoyx]

domovoyx, Alexeifor example this:

Express ginger cookies (pasta machine Philips HR2355 / 09) (Masinen)

Shortbread cookies with cocoa (Philips pasta machine) (Rada-dms)

[domovoyx]

domovoyx, Alexei! More Cookies a la Tuk https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=518150.0
And Baklava https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=518147.0 Almost cookies too.

Thank you

Today I tried to make horns without water, only on eggs. I liked it so much for this type of pasta more than on a mixture of water and eggs. It holds its shape perfectly, the walls are not very thick. For 250 grams of flour (a mixture of semola and white in half), two eggs, 58 grams each:

I also made 300 grams of premium flour and 200 grams of durum, 1 egg + carrot juice up to 190 ml, very tasty

I wonder if the recipes for the cookie cutters are the same for all countries?

[domovoyx]

domovoyx, Alexey, they look gorgeous, I will definitely repeat!

Today I tried to make horns without water, only on eggs.

Cool horns turned out! What sauce, pesto?

Are the recipes the same for all countries?

There is no separate recipe book. The recipe is written on the packaging with attachments. The attachments are sold anywhere in the world. therefore he is one for all.

Today I tried to make horns without water, only on eggs. I liked it so much for this type of pasta more than on a mixture of water and eggs. It holds its shape perfectly, the walls are not very thick. For 250 grams of flour (a mixture of semola and white in half), two eggs, 58 grams each:

Lena, and the weight of an egg with or without shell?

egg weight with or without shell?

Ira, what is important?

Ira, what is important?

Well yes. The difference with and without the shell is quite tangible))). Often they write the egg net (i.e. without the shell)).

Gal, it's important for me now! I don’t understand why my horns stopped working, and the children only eat them !!!

Ladies, and somewhere I saw in the subject that crackers were made with a lasagna attachment. The elder got gastritis, a diet, but I want something tasty.

[Nathalte]

Irish, just add water)).
I'll show you now what I had today, similar to your story:
250 g of Italian durum flour + 120 g of eggs (2 eggs). Usually, this amount of liquid (even less) was enough for me for high-quality cones, but not today


She chopped the same horns with her hands and sent them back to the car, adding 10 ml of water.
Excellent result in my opinion




I have never used so much liquid, the flour seems to be very dry.
Nathalte, Natasha,

Cookies a la "Tuk" (pasta machine Philips HR2355 / 09) (Maria093)

Often write a net egg

We do not write.

[Cvetaal]

Cvetaal, Svetochka, thanks!
It seemed to me that overflow the liquid and nothing would work at all, that was my mistake! Most likely not enough liquid!

[Irina F]

What sauce, pesto?

, yeah
Irina F, without shell. This is C0, they weigh 58-59 grams without a shell.

It seemed to me that overflow the liquid and nothing will work out at all

Ir, well, in principle, it seems correct. Once I poured liquid and the first pasta, sticky, crawled out, and literally in a minute, anything stopped crawling out altogether. The mass spun, spun, but refused to squeeze out completely. The dough is too soft.

Aha, the correct balance is very important here!

1 egg + carrot juice up to 190 ml, very tasty

Alexey, does a carrot only give a beautiful color, or does it add more taste?

I also somehow did it with different vegetable juices (beets, spinach, carrots, tomato paste), it tasted

[Cvetaal]

Cvetaal, what a beauty you've got!

what a beauty you have!

I agree, I did. But here

it tasted

I personally didn't like it - I don't do more beauty. If I begin to suffer greatly in beauty, then I will add a dye ...