Twig
Santa Claus?
Cifra
Quote: Twig
It seems that food cannot be stored in it for a long time, and sauces cannot be there either.
I do not store food in pans or pots, and I see no restrictions with sauces, this is an ordinary good steel frying pan.
Nathalte
Ladies, hasn't anyone made pea spaghetti? I bought flour, I’m sitting, I think.
Svetlenki
Quote: Twig
It seems that food cannot be stored in it for a long time, and sauces cannot be there either.

Twig, Duc Cifra, Elena and does not store - immediately eats fresh. And as for sauces - an acidic environment can eat away at the patina, if it has time ... Therefore, cooked - ate. I also have one. I love her so much.

Quote: gawala
The British don't eat spaghetti.

They generally do not eat a lot, judging by NOTthe availability of many popular cooking techniques.

I will study recipes from all books, in short. The more recipes, the more interesting.

Quote: Nathalte
Ladies, hasn't anyone made pea spaghetti? I bought flour, I’m sitting, I think.

Natasha, what kind of cuisine is this? I have not even heard of such. I also have pea flour.
Nathalte
Quote: Svetlenki
Natasha, what kind of cuisine is this? I have not even heard of such. I also have pea flour.
Our, khpechkinskaya
Mine do not eat pea porridge, but I love it. So I want to try it with flour, but with buckwheat it worked.
Cifra
Nathalte, should work. At least, Google knows about pasta made from chickpea flour, and there is only 25% wheat added
Svetlenki
Quote: Cifra

Nathalte, should work. At least, Google knows about pasta made from chickpea flour, and there is only 25% wheat added

In! I have this - chickpea! Must try the soba recipe.
marinastom
I'm wildly sorry ...
For those in the tank, what is soba?
This is not the first time I have come across this term. At first I thought about a dog or something ...
Nathalte
marinastom, Marina, buckwheat noodles
Svetlenki
Quote: marinastom
what is soba

Soba (Japanese そ ば or 蕎麦) is a national Japanese dish in the form of long brown-gray buckwheat noodles. It has been known since the middle of the 16th century.

Yandex issued.

We love very much.
marinastom
Oooh, senkyu, as they say, veri mach !!!
I forgot about Google-Yandex ...
Thank you girls !!! Liu you all !!!
Svetlenki
Oh, you know what made me giggle when I got the elephant?

The packet with the "User's Guide" contains a separate page for the "Certificate of Conformity" in Russian from Rostest. Can you imagine? That is, all over Europe elephants are sold with this insert apparently.
Exocat
Quote: Svetlenki
In the packet with the "User's Guide" a separate page is the "Certificate of Conformity" in Russian from "Rostest". Can you imagine? That is, all over Europe elephants are sold with this insert apparently.
It's funny for you, but Europeans can take extra money for this page, as for guaranteed safety of use.
Svetlenki
Exocat, Ludmila,

In fact, she was a little proud. I don't know why, but it's nice that there is a separate page in Russian.
Svetlenki
please tell me, did anyone bother about the pasta coming out of the car warm? It seems like overheating of the test is not welcome? Or is it not important in this case?

Today I made spinach parpadelle following the main recipe for semolina pasta. I screwed up a little with the recipe, so it doesn't count. Tomorrow I will continue to improve.
Scarecrow
Svetlenki,

You won't get anywhere from this in your home car. Physics. Heats up during extrusion. So just spit.It had something to do with the coagulation temperature of the protein, something like that. But I don’t think how hot it gets in the Philips.
Svetlenki
Scarecrow,

Nata, while you are here, and you always do it in auto mode? Or am I talking nonsense? It seemed to me that there is also a manual mode. We are still on "YOU"
solmazalla
Svetlenki, Sveta, almost all the pasta comes out warm. As far as I understand physics, this is the heating of the mass of the dough during extrusion, that is, kinetic energy. At this stage, it is no longer capable of harming the test, since its effect is short-lived.
I apologize to the experts if I explained it incorrectly, since not a fig is a physicist
Scarecrow
Quote: Svetlenki

Scarecrow,

Nata, while you are here, do you always do it in auto mode? Or am I talking nonsense? It seemed to me that there is also a manual mode. We are still on "YOU"

I am such an idiot-do not care in terms of using equipment that I did not even read the instructions)). You are probably right, but I didn’t even check that menu key)).
solmazalla
This is not a manual mode, but an opportunity to extend the dough squeezing time. I have a little elephant and the extension allows you to drive the dough almost to the end.
Nathalte
I made yesterday from pea flour in half with wheat, more precisely, a mixture of milking pancakes from tz flour. I took a spaghetti attachment. I report: you need to put less liquids by a third somewhere else, otherwise they stick together, like yesterday with me. I liked the taste, the peas are not felt, but there is a slight sweetness. Feels very elastic, I love these. The color is gorgeous, yellow, no gray.
Pasta machine Philips HR2355 / 09
The photo is working, but the way it is in real life.
I will repeat exactly. So far, for me, this is almost perfect spaghetti. And, if you do not pay attention to the slight pea smell from the pan, they are most similar to purchased ones.
julia_bb
Nathaltehow beautiful they turned out! What brand of pea flour do you have? I've never bought one.
Nathalte
julia_bb, and which one got caught.
Pasta machine Philips HR2355 / 09
julia_bb
Nathalte, OK, thanks. I looked in the internet, they release both Garnets and Pudov, you need to buy try
marina-mm
Nathalte, Natasha, and what else is included in the pancake mixture besides flour? I did something with pea flour, but not pasta, an interesting experiment.
Anna67
marina-mm, well, what can be included there? Powdered milk and egg, salt, sugar, baking powder. As someone on YouTube said "And look, don't mix up the packs, otherwise you think there is flour, and there is a lot of unnecessary nonsense"
marina-mm
Anna, so I decided to clarify about this "nonsense", I never used the mixture and I don't know the composition.
Nathalte
I just did not find flour in Auchan, I decided to try it for fun.
marina-mm
Natasha, so Anna correctly described the composition of the mixture? Is there milk and eggs there?
So pea flour itself can give "viscosity" (instead of an egg), I think because of the protein contained in peas. We must try the macaroons with peas.
Anna67
marina-mm, well, this is the standard composition of pancake flour. Here is Predportovaya: premium baking wheat flour, granulated sugar, dry milk whey, complex food additive baking powder (baking powder, sodium bicarbonate, sodium dihydrogen pyrophosphate), table salt, egg powder.
I'm also curious about what this dihydropyrophosphate gives pasta? Something, but I haven't added this there yet ... will it be more fluffy?
Nathalte
marina-mm, Marina, that's right.
Maybe, by the way, it really turned out to be more viscous dough due to additives. But for some reason I didn't want to do it, maybe in vain.
Only pea flour dominated all the same, I added it when I saw that the dough was very important.
marina-mm
Anna, well, maybe fluffier
Natasha, the main thing is that I liked the pea macaros. If I remember, I can also taste peas or chickpeas.
Cifra
Out of greed, she seems to have collected all the attachments, except for those for cookies.
Yesterday I tried the tagliatelle attachment, and they came out quite thick for me. Has anyone tried to adapt them to something? In theory, they should be made from such a dough that does not swell additionally during cooking.
Pasta machine Philips HR2355 / 09
Svetlenki
Quote: Cifra
Yesterday I tried the tagliatelle attachment, and they came out quite thick for me. Has anyone tried to adapt them to something?

I also grabbed this set, but I had to re-read the whole topic from the beginning, then I would not take it ... Very Tolsto. I didn't like it at all.
Cifra
Svetlenki, well, I bought this set so that he would not be left alone)) As a result, of the unsuitable for me, these tagliatelle and papardelle. The rest is used
Nathalte
Ladies, do you have elephants or elephants?
Quote: Cifra
Yesterday I tried the tagliatelle attachment, and they came out quite thick for me.
Yes, me too. I did not adapt it anywhere. But somehow I ate carbonara pasta with them in a cafe - so-so.
Svetlenki
Quote: Nathalte
Do you have elephants or elephants?

Nathalte, Natasha, big for me. Elephant.
marinastom
Quote: Nathalte

But somehow I ate carbonara pasta with them in a cafe - so-so.
I, just, very much in the cafe liked it with tagliatelle. Itself has not yet made carbonara. It's just that the pasta isn't very good either.
I have a baby elephant.
Cifra
Nathalte, I have big. I love tagliatelle with thick viscous sauces. As a result, I will probably leave all the flat noodles for rolling.
julia_bb
Quote: Cifra
Yesterday I tried the tagliatelle attachment, and they came out quite thick for me. Has anyone tried to adapt them to something?
And we just love plump ones. But we just don't eat them as a side dish, always with Italian dressing. I love mushroom
Cifra
Quote: julia_bb
with Italian dressing
Which one?
Anna67
Bechamel with mushrooms is good, I guess.
gawala
Quote: marinastom
with tagliatelle.
At friends, the spouse makes prosciutto with them. It is with tagliatelle. Well, I believe the locals, Italy is 500 km from the doorstep to the beach ..
julia_bb
Quote: Cifra
Which one?
Mostly yes, with white sauce and mushrooms; more green peas sauce, cream, bacon.
Svetlenki
I am all in an elephant My have tasted homemade pasta, semolina flies away with a speed, eeeh fast ... So I order again. Please tell me if the ingredients say: durum wheat. Does that mean she's hard? I'm just confused


Pasta machine Philips HR2355 / 09

It's mushroom-chicken breast-spinach-cream-cream cheese. A nozzle included in the kit for a large elephant.
Scarecrow
Svetlenki,

Yes. Translated as durum wheat. Very similar in Italian: grano duro.

But semolina does not always mean solid flour. This designation is essentially grinding.
Svetlenki
Look, I understand why the British were not entrusted with the sale of a large elephant. They have only such definitions here - semolina fine and semolina coarse. Confuse as they can! And there is also a whitish semolina for desserts ... I suspect that it is she of the "M" brand.




Now I am engaged in the choice of a large saucepan and plates for pasta
Scarecrow
Quote: Svetlenki

Look, I understand why the British were not entrusted with the sale of a large elephant. They have only such definitions here - semolina fine and semolina coarse. Confuse as they can! And there is also a whitish semolina for desserts ... I suspect that it is she of the "M" brand.

Quite right! It was from the semolina that at one time the suspicion crept into my mind that semolina was a grinding as such. And before that, I was strictly convinced that semolina is durum, that is, solid flour, a synonym, in short, because I never met semolina in any form. Only on packs with durum. And then I saw the wheat semolina Nordic. On which it was already written in Russian: semolina))). I bought it - it is an ordinary white semolina of the "M" brand in the domestic classification. I had a cognitive dissonance)). But there was a reason to understand a little more in detail.

Pasta machine Philips HR2355 / 09
Svetlenki
Quote: Scarecrow
But there was a reason to understand a little more in detail.

Is it so fashionable now, to finish in mid-sentence? Iiiiii? Where are the details? For us great pastoral elephant breeders, very necessary info

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