Pasta machine Philips HR2355 / 09

Well, I don’t know .... I would have taken a big one at such a discount, if there weren’t a small one.

[Nathalte]

Nathalte, Natasha, sell the little one to me at an affordable price.

[Tashenka]

Tashenka, for 4.5

Aha! (idiot dream ...)

There is a sale in phillips. Big Elephant 11 with something.

[kil]

kil, Irina, 11 with something is 12
On the last page, the girls wrote the price 11994

[kil]

kil, Irina, 11 with something is 12
On the last page, the girls wrote the price 11994

With online payment, another minus 5%. Yesterday I ordered a gift for 11300 something there.

For the most frantic action, more than a year ago in Mvideo I took myself for 10600. Less than a thousand difference is great.

For the most frantic action, more than a year ago in Mvideo, I took myself for 10600

And do you use it often? As far as I understand, if the device is taken as a gift, then disappointment has not come?
Here I am tormented by a dilemma, and I love pasta and I doubt whether I will use it. Isn't it confusing.

With online payment, another minus 5%. Yesterday I ordered a gift for 11300 something there.

For the most frantic action, more than a year ago in Mvideo I took it for 10600. Less than a thousand difference is great.

And with self-pickup, too, 5% they are right next to my work. I use it often. I practically don't buy more in stores. I also bought for 10,600.

Here I am tormented by a dilemma, and love pasta and doubt whether I will use it. Isn't it confusing.

Lyudmila, if you like pasta, then you have to take it. The only doubt: the taste is not the same as in the store. For me, the pasta from this machine tastes much better than from the store or after rolling. And cooking it is not at all confusing. Good luck!

And do you use it often? As far as I understand, if the device is taken as a gift, then disappointment has not come?
Here I am tormented by a dilemma, and love pasta and doubt whether I will use it. Isn't it confusing.

Yes. I really use it all the time. I was one of the most ardent opponents of this machine (I have a good dough rolling machine, I didn't see the point at all, I told the girls here - I don't want it, it's redundant))). Then it was led to 10600, could not resist)). Greed - she is such greed))). I tried it and was stunned by how simple, quick and easy everything is. everything is in this thread, all my twists and turns and impressions)). I load the car with flour and immediately put the water in the pan on the fire, because by the time it boils, there will already be pasta. True. The speed of the process is amazing. You have to do everything in advance (salad, arrange the plates or make the jew's harp sauce), because from filling to serving you have 15 minutes (it is cooked for 3-4 minutes), and the pasta does not like to wait. I don't use any attachments other than spaghetti. The rest somehow did not come to court. The machine is stored in a box in the closet. I take it out, make a paste in 15 minutes, then disassemble it, remove the excess dough (the dough is not smeared, it is crumbly, so it is simply poured / removed from the shaft and the rest of the parts with your fingers). My only transparent plastic insert, I immediately wipe it, assemble the car and remove the box.

[Tatyana]

Tatyana, Irina, Nata, thanks for the quick answers. So we must take it.

When I bought it, I honestly regretted it, although my children and pasta did not take it from it, sometimes they are thick, sometimes the taste is not the same. Then I bought the hair of an angel, stuffed my hand on the dough (flour is different in humidity, I don't use measuring glasses at all, only weights) and now I can't imagine life without her

I also have a little elephant. I didn't get caught on the action in Okey. Toad strangled to buy at once big.I bought a little one for 7 something and I have to run it 2 times. Now I'm ready to take a big one, but I need to sell a small one.

[Marina]

Marina, similarly. Well, since we have the necessary attachments, it’s so pitiful like something ...



Tashenka, hmm .... You can discuss in a personal

And cooking it is not at all confusing.

Well done. And I’m like those who bought a washing machine for the first time: I stand and look at it, from time to time stopping and raking the dough so that it doesn’t remain, sometimes I think that during this time I would roll it out with a dough roller and cut it with it, or even with a knife. I have two of them, in a manual cutter for a narrow and wide one, and in a boshe only a wide one (the toad also strangled the narrow one to buy).
But I use it from time to time. I'm going to try angel hair for today. And then I dreamed about it, and started with the one from the kit which is the widest. For 9 tyrov the toad of course grumbles, but for 4 as the girls bought it would be silent as if killed.

And I stopped using Boshem for making pasta. Absolutely. The pasta machine conquered me at once. However, I have a model with weights.

Today I cooked pasta with champignons ...

Is angel hair thinner than store-bought spaghetti? I've already folded them 5 times on Amazon, I can't buy everything. I generally have wider noodles as the main nozzle, for some reason I rarely get spaghetti.

[Cifra]

Cifra, Helen, hair - like vermicelli. They are thinner than spaghetti, but really thicker than the store's spider web.
I know that this is the most popular attachment for many, especially for children.

Incidentally, if there were cobwebs, I would have bought, tk. I really like chicken broth with it.
Now you have to manually chop after the dough sheeter.

[Exocat]

Exocat, I have a small elephant. I like. There is no difference in taste between the dough sheeter and the elephant. But my pasta tastes better to me than purchased ones. In terms of speed and convenience, the elephant overtakes any attachment. Absolutely clean kitchen and hands. I use spaghetti about the baits and that's it. In chicken broth, I do not like the cobweb, I like noodles from rolling out with short ribbons, for dumplings - from rolling it is more convenient (the width of the ribbon corresponds to the raviolnitsa and the form of a trio from the taper). elephant when guests are on the doorstep, pasta with ribbons, when you want aesthetics and dumplings

We are so different. I have my favorite fettuccine baits and both spaghetti. I rarely use angel hair.

I rarely use angel hair.

I, too, hair, were not impressed ... I tried it once and that's it, it lies ...

There is no difference in taste between the dough sheeter and the elephant.

And for me there is, the dough is different, for the dough sheeter I leave it to lie down, and it rolls thinner probably two times. You can, of course, turn off the car and also wait, but the proportions are different. Or maybe it will break at all, although it is not crumbly for me quite often. Inside, it's generally plasticine. It will not fall off anywhere, even if it dries up.

[Olga VB]

Olga VB, I sometimes make thin doughs on rolling out from the remnants of dough, when dumplings or ravioli are. But I also cut with rolling. And so my soup and spaghetti are fine, and even the next one. In general, thanks, I will suffer more. There shells appeared again, there is a reason

There is no difference in taste between the dough sheeter and the elephant.

I also think that the difference is very big.



Babushka, both spaghetti are what? Are they different?

[Elena]

Elena, I have a set of spaghetti and thick spaghetti.

For me, the difference is very big between rolled pasta and squeezed out.

I also think that the difference is very big.

To understand why, what is the matter here. In general, I like the store ones more, although there are no eggs or solid flour, even if it is indicated in the composition. It's a mystery to me.

It's a mystery to me too, but I feel the difference. I have such attachments in the kit. Photos from the store's website:

🔗

[Babushka]

Babushka, I think chemistry is just in rolling out the dough is more plastic - gluten and more liquid have time to develop there. The girls are right, when you make noodles on a roll, it is thinner, I roll it to the state of parchment, at a minimum thickness - it tastes better for me, in an elephant, ribbon paste is thick for me.To each his own. I won't give up an elephant for speed and cleanliness, I won't give up a dough rolling machine either, it is necessary for me

To understand why, what is the matter here.

Well, it seems to me that they still have different densities (dough sheeters are denser), and therefore a different taste. But in general it is necessary to try to do a blind test, just pick up the same thicknesses.

spaghetti and spaghetti are thick.

very interesting. There is still a Japanese set on the Amazon, there seems to be a slight difference in thickness, but some are round, and the second are square.

Or maybe it will break at all, although it is not crumbly for me quite often. Inside, it's generally plasticine. It will not fall off anywhere, even if it dries up.

This liquid is too much. Here it is better to let it be just like sand, they will still work out than like plasticine.

On the official Philips website add. 5% discount with the WOW5 code. The price is for a large elephant 11394r.

There is still a Japanese set on the Amazon, there seems to be a slight difference in thickness, but some are round, and the second are square.

Elena, I'll photograph my matrices in the evening.

[Babushka]

Babushka, Tatyana! Maybe your set has a name, its number? Please look at the same time.

[Elena]

Elena, there is no name or encoding.

Here are pictures from a recipe book for my pasta machine. Regular spaghetti in the top row on the left.



Thick spaghetti in the bottom row on the left.



Here they are in reality:





Thick spaghetti are round and slightly larger than regular spaghetti, which are square.

I did not buy additional matrices for the paste. Machine model HR2358 / 12. I already wrote earlier that I bought it in Vienna.

[Babushka]

Babushka, Tatiana, thank you very much!



Cifra, Elena! What kind of Japanese set on Amazon? Can I have a reference?

The little elephant is ideally stored in a 10-liter container on wheels from polymer household. What if this knowledge comes in handy)

[Csscandle]

Csscandle, Julia, can you have a photo of the container?

Here's one.

What kind of Japanese set on Amazon? Can I have a reference?

And it seems to me that this is spaghetti of two types. Only square ones are slightly larger in cross-section, maybe for some reason, 2.5 times more expensive than all other sets: https: //www.amazon.com/Pasta-Japanese-Noodle-Maker-HR2403-06/dp/B01DJC1Z0O/ref = pd_rhf_schuc_s_cp_0_2? _encoding = UTF8 & pd_rd_i = B01DJC1Z0O & pd_rd_r = 03505f9c-c0bf-49af-9ede-86c9b9d98f83 & pd_rd_w = Y_Grd_1 refg & pXMS

[Cifra]

Cifra, Elena! Thank you so much! In what configurations there are no sets!

Girls, hello! Tell me the proportions of premium wheat flour and Makfa semolina from durum wheat.

I make 50/50 or 60 semolina and 40 premium flour.

I make 50/50 or 60 semolina and 40 premium flour.

Thank you! Does the taste change from the addition of semolina?
I was not impressed with the pasta made from pure premium flour. Although I live in Kazakhstan and we have good flour. Today I was in 2 supermarkets and did not find durum flour in any of them. As I was advised here earlier took this semolina.

From just premium flour, the paste swells during cooking, penne is generally so thick in itself and becomes even thicker.

For my taste, I am just dragged from the noodles on the dough roll.

I was not impressed with the pasta made from pure premium flour.

From just premium flour, the paste swells during cooking, penne is generally so thick in itself and becomes even thicker.

Naturally, because nobody makes pasta purely from sun flour.

Today I was in 2 supermarkets and did not find durum flour in any of them.

It can be called in another way, durum or semolina.
Look for semolina semolina from Mistral

It can be called in another way durum or semolina.
Look for semolina semolina from Mistral

No, I definitely didn’t see such one, I rummaged through and reviewed all the flour and semolina.

[Enchanted]

Tell me the proportions of premium wheat flour and Makfa semolina from durum wheat.

Enchanted, at least 50% durum flour (or semolina TS), try as you like.I take at least 70 vehicles and 30 soft ones, and sometimes 100%! For example, I found a pack of flour, and its shelf life is coming to an end, so the most delicious pasta turned out to be Just durum expensive, so we mix it with "soft" flour ...

I make 50/50 or 60 semolina and 40 premium flour.

but I’m wondering it’s impossible from one decoy, just outwardly it’s just like TV, I’ve now started to bodyat 50gr VS and 150 TV, before that 100% TV At that time, they didn't eat much pasta, but now I just have time to make, TV is catastrophically disappearing from my reserves. And I also noticed that from different TV 100% (liquid one egg + water) different tastes and even pasta are obtained (noticed this is when preparing angel hair, from Italian it seems to be larger in volume, then from Pounds, and at least from Macfa .. strange

not from one decoy

You can ... I did it first, until I found hard-grain flour with us. And lovely spaghetti came out. somewhere at 36 st. photo, did just spaghetti from semolina.

[Galina]

Galina, Thank you, it means how the TV will end, you don't have to worry too much, but look for TV deco

Ladies, I do it from cz, however, I combine it with others: rice, buckwheat, corn, oatmeal. Everything is working out great. Tz can not be found with us, it disappeared from all stores, even large ones, such as tape.