Pasta machine Philips HR2355 / 09

I understood everything about flour. I also understood about the nozzles. But you need to order at least a couple of curly ones. My shyloopiks won't eat spaghetti alone. Give them variety. So I will gradually expand the range.

Quote from: Scarecrow on Wednesday, 03 July 2019, 01:20 PM
Now I do it only on eggs.
I always do it, only on eggs !!!

Tell me how much such dough can be stored in the refrigerator?
I understand that this is irrelevant for elephant owners, but it may still be in the know

[caprice23]

caprice23, Natasha, something tells me that egg dough should not be stored. Well, maybe if you leave it from evening to morning, then you can still, but not ... All the same, raw eggs ...



aniramka, Marina, of course you would need so many mouths big, but they don't seem to be anywhere now. And on a small elephant, you can run several cycles.

Natasha, something tells me that egg dough should not be stored

So something tells me too ... But I thought: "What if!"
Sorry.

something tells me that the egg dough should not be stored. Well, maybe if you leave it from evening to morning, then you can still, but not ... All the same, raw eggs ...

but what about homemade egg noodles? before the dough was manually kneaded, manually rolled, cut, dried and sometimes made supplies for more than one week, my mother sent me parcels with noodles) the eggs are raw, the handles are not sterile))

[Irsha]

Irsha, Irina, about the fact that dried noodles can be stored, I know. I'm talking about dough. How much dough can be stored in the refrigerator? If a few days, then great. To make more and use as needed.

[caprice23]

But I thought: "What if!"

And I would definitely keep it for a day. After all, the store sells "fresco" paste in troughs under a sealed film. This is what she is - on the eggs. I really never even looked at her, what is her shelf life. But I am sure that there are at least five days. But there is sealed packaging.

caprice23, Natasha,

But I would make all the pasta at once, and store it with the products so that Kitchen does not need to get it out again and raise this topic. Natasha, you are talking about products made from dough sheeters, right?

How much dough can be stored in the refrigerator?

week for sure.
Just wrap the dough VERY tightly in the bag, the air makes the dough darken on top.
When I was writing a post, it never occurred to me that we were talking about dough, not about ready-made noodles

But noodles and dumplings keep well in the cold, and the colder the better.

Why keep it? Phillips is a macaroni maker to make pasta right away.

And I do a lot (double portion for a small elephant) and freeze. There were no changes in taste.

[caprice23]

caprice23, Natasha, ahh .. you have no phillips !!!
seed seed ...

ahh .. you have no phillips !!!

Yeah, Natasha very diligently resists his appearance at her place. Although they are such aficionados of Italian food that I am even surprised that it still holds up. But, yes - a flint lady!

I confused everyone.

Quote: Irsha from Today at 16:23
ahh .. you have no phillips !!!

Yeah, Natasha very diligently resists his appearance at her place.

I don’t have an elephant, and so far, I’m resisting. I read the whole thread, saw enough of videos and pictures on the internet and something let me go. I realized that I was unlikely to be happy with him. With this attachment it is too thick, with the other thin with the third something else there. And from the standard set, everyone practically uses only spaghetti. Only they suit everyone.Spaghetti alone is not enough for me. And they are not the most interesting for me.
I usually have 8-10 packs of pasta of different shapes at home. Purchased naturally.
I love curly paste. Judging by the photo, it rarely turns out to be as beautiful as the store one. And I need to be beautiful. And replaceable matrices are not cheap. And I need a lot of them. So for the time being I got overwhelmed. But not the fact that this is the final decision

And what I'm most afraid of is that I won't like the taste. That the stores will still be tastier. By the way, someone already wrote about it, I don't remember who.
Now I will try the pasta from the dough on some eggs, let's see how it is to me. And then I will continue to think about the elephant.

that I am even surprised that she still holds on

I'm surprised at myself
While I diligently ride the kitchen.

[caprice23]

caprice23,

Day 4-5 in the refrigerator completely. Many times. But! I always knead this dough on kefir with the addition of eggs. Not on eggs alone. Kefir acids prevent it from darkening, kefir microflora does not allow pathogenic flora to develop, and it retains its original appearance.

[Scarecrow]

Scarecrow, but I was kneading on some eggs. As you told me. Unsubscribe later, like it or not

[Scarecrow]

Scarecrow, but I was kneading on some eggs. As you told me. Unsubscribe later, like it or not

on some eggs This is for pasta. Everything is correct. I usually keep dough for dumplings in the refrigerator. I make them fresh, I do not freeze them, so the dough is kept in my refrigerator for several days. The dough is ready, any filling, take out the dumplings and in 30 minutes you have ready-made dumplings. You want it with potatoes and mushrooms, you want it with cottage cheese, you want it with the leftover stewed cabbage, and so on. I do not store dough for pasta. Only if suddenly I needed quite a bit for chicken noodles, then I can take from the dough for dumplings, quickly roll them out and put them in a saucepan. Just because for noodles you need a minuscule and mess around With so much, knead separately, if there is a ready-made one in the refrigerator, albeit for other purposes, reluctance.

[Nata]

Nata, got it. So I'll make a paste out of all the dough. I will freeze or dry the excess. Thank you!

[Scarecrow]

Scarecrow, Natus, what recipe do you use for dumplings? I would be very happy with the option of long (relatively) storage of the dough in the refrigerator.

[Tashenka]

Tashenka,

Natasha, the recipe is called "from the bulldozer"))).

In fact, dumplings are taken as a base, where the general principle is water (liquid of the consistency of water) half of the weight of flour.
Gram 300 grams of flour on the scales, break 1 egg into a cup and add up to 150 grams (half of 300 grams) with kefir. A couple of pinches of salt, that's it. Taking into account that the density of both eggs and kefir is higher than that of water, it may take 10-15 grams of liquid more than 150. For 500 g of flour, I can already break 2 eggs and add kefir to 250 + 0.5 tsp. ... salt. I hope I wrote it clearly.

Truncated is understandable, chief! Eggs, the bigger the better or what?

[Tashenka]

Tashenka,

Yes, I don't track at all)). What is - I put it. It doesn't really matter.

[Scarecrow]

Scarecrow, Nata! Is this dough for both dumplings and dumplings? For rolling? Why do you like kefir more?

Natasha, and the last question. No, 2 questions. Can I knead in HP on "Dumplings"? If rolling, then how thick should the dough layer be? To my shame I never made dumplings ...

[Masha Ivanova]

Masha Ivanova,

I can be "you".

Because it lasts longer in the refrigerator than in water. Kefir allows you to do this. The dumplings are usually the easiest on the water, because we make them for the future use in a large batch and it does not need to be put into the refrigerator. A large piece of the simplest is made (exactly as I described, but water is added to the egg), it lasts for 30-40 minutes and off we go. The dumplings were frozen. all. But dumplings or a la manti (most often I use a triple tapserver) I don't do it in freeze. Well, I don't like it. All the same, the juice leaves, at least kill it because cracks are formed. And dumplings with potatoes can also boil (the filling floats away)).Therefore, for dumplings or grains a la manti, I make the filling, dough and 3-4 days we can eat dumplings (any) fresh, just cooked (I usually steam it). That is, the dough is lying, there is a filling, I roll it out on a Kitchen dough roller, immediately put it on for 3-4 people and steam it. That's it, lunch is ready. It takes me 20 minutes.

Natasha, and the last question. No, 2 questions. Can I knead in HP on "Dumplings"? If rolling, then how thick should the dough layer be? To my shame I never made dumplings ...

Sure you may. Need to! In HP on "Dumplings" always and mesh. I haven't kneaded it with my fingers for years ... a lot)). Why, if there is a kneader?)) Then estimate the consistency by touch: you can knead flour with your hands in 2 minutes, if it seems too plastic.

What kind of rolling do you have? I have Kitchen. I roll out to 3.

[Scarecrow]

Scarecrow, Nata! Thank you very much! You have such clear answers that the incomprehensible becomes immediately clear!

I don't even dream of Kitchen ... I have the Titania Empire. How many digits do you have? This is to orient yourself at least roughly. If you do it with cabbage, then which one is better (stewed, fried, ...)? I would like to force my own to eat such. Store-bought ate with potatoes, so I think they will eat homemade ones too. With cottage cheese, too, I hope they will not refuse. I can't even imagine how to do it with cherries. What else is possible?
How about a couple? Does the steamer need to be oiled or is that okay? (She said that there were 2 questions, but she herself ... I beg your pardon!)

May I shake it in? For myself, I realized that if you make large dumplings or dumplings, then roll it out for 3 on kitchen, but if such as on Teskom's form for 21 pieces, then you need to thinner. I ride for 5, that's what I do. But that's exactly my opinion



Oh we flooded

[Tashenka]

Tashenka, I went and looked)). Only 8 digits. 3 is pretty average. Not to say that it is thick, but I do not like translucent either.

I stew the cabbage, and almost cook it over a slow fire, so that the excess moisture is gone. Not water at the bottom, but the moisture content of the product. The cabbage is kind of fried / dried, here. Fried mushrooms and bacon can be added to cabbage. With boiled meat passed through a meat grinder (these are dumplings, if the filling is already ready!) With the addition of fried onions and / or mushrooms. With sweet cottage cheese (with vanilla or with zest or with the addition of berries - then starch is needed to bind the juice), with salted cottage cheese (pepper, salt, a little horseradish, a lot of greens), with cherries (cherry, sugar is poured to taste directly into the dumpling , but not mixed with cherries and starch 0.5 tsp. also sprinkled directly into the dumpling) and other berries (everything is exactly the same: strawberries, currants). With minced cheese (a kind of manti) - half meat with onions, pepper and salt. With potatoes with fried onions (a lot and a must !!, you can have bacon, cracklings. This is what I thought of your favorite offhand. I can write a treatise. The main thing is to stop me in time)).

Lubricate the steamer, the dumplings also grease the sides (where they can join during cooking) with a silicone brush with vegetable oil. Generously. Use the steam insert in the cartoon, place at a distance. Oh, I'll find my videos for you!

Found:

[Scarecrow]

Scarecrow, Nata, well, cry from the heart - after all, all this will be lost! Your clever thoughts, which then how to get out of this topic

In general, thanks for the dough and fillings ... thank you very much

[Scarecrow]

Scarecrow, Nata! Please specify again! In a dumpling with cherries, starch is poured into each dumpling individually, right? How much? 0.5 tsp in each dumpling?

[Svetlenki]

Svetlenki,

Light, this is already in all forms throughout the forum, I will find it, I also gave colored dough for rolling)).



Masha Ivanova,

Yes, that's right, individually in each sugar and starch about 0.5 tsp. True, my dumplings are big, watch the video above under the spoiler - this is my favorite dumpling maker.

I have a freestanding steamer (Brown), a favorite of mine, but rarely used since the boys grew up.Onions in potatoes are delicious, but Plato will definitely not eat, unlike Eustathius (this is how I suffer: one loves one thing, the other does not eat it). Write a treatise before they drove us out of the topic with a nasty broom ...

[Scarecrow]

Scarecrow, yes, Nata! I saw a video about dumplings. I just didn’t think that so much starch is needed. Thanks I'll know!

[Tashenka]

Tashenka,

Let's go here:

Scarecrow: as they say, he cooks, or Culinary detective # 1225



Masha Ivanova,

It will also depend on the size of the dumpling.

[Scarecrow]

Scarecrow, Nata, thanks, so much useful and necessary information!

Let's go here:

Scarecrow: as they say, he cooks, or Culinary detective # 1225

I'm with you

[caprice23]

caprice23, Natasha, answering the question you asked in Kitchen's topic regarding the attachments I have most demanded.

My eldest son loves wide pasta. This is a fettuccine attachment. To my shame, I have never done lasagna yet. I make buckwheat noodles and spaghetti for "spagball" (spaghetti bolognese), as well as for carbonara, on a regular spaghetti nozzle. I have never tried horns either. It seems to me that they will be fat



If anything, I have a big elephant. But this is my desire to always take the "coolest" version. Now, with the passage of time, I think I agree with anna_k Anya, that for the sake of saving space and finances, I would take a little elephant. It seems to me that it is quite enough. The only consolation is that there is the same amount of waste for a small portion and a large portion ... It is more profitable to make more and freeze

In Chinese: pak choi, chanterelles, zucchini, carrots, broccoli, daikon.

I love pasta very much. In all forms.

Girls, help out, please, you need the help of the audience: if it were not for the question of price and place, where to put it - what would you buy, a small or a large elephant? (forgive me, but with my small shilopop I can only do things at night, while there is no opportunity to read Temka in time trouble, vegetable garden + summer + shilopop, in winter time will read, of course, but eggs are still cheap in our villages, it caught fire now suddenly, usually we rolled on rolling, but there the husband needs to be pulled out so that he can turn the handle, but I want variety and volume, send it to my freshly baked student-son, otherwise he eats all kinds of garbage far from us, I don't cook meatball cutlets, they flow on the road, all the blanks- stew-fish. my canned food is boring, you see how long it takes him to cook them, but it seems like he is ready to eat without interruption. I don’t know what he could think of except porridge-pasta, even when they kept their goats-cows, so cottage cheese-cheese- milk was not forced to eat, I think maybe the dried meat can be added to the pasta, still growing while the body) ...

I look around to dry pasta for future use; Will it work if you make semolina with soft flour on a mixture? You can't buy solid from us (
For a little elephant add. lattices are cheaper and more common, or about the same? Thank you, girls - all the best!

[Svetlana]

Svetlana, although I have not used it yet, I have studied the topic thoroughly. Small is cheaper and nozzles for it are cheaper. There are more nozzles for a large one, but a good choice for a small selection. From a large, as they say, a portion is larger, but a small one can be chased several times. This is what I learned from theory. Practitioners will express their opinion.

[Lanna]

Lanna, Svetlana, her own by the fact that you cook pasta often and you love them, I would take a big one, make large portions at once and then dry or freeze.

[Julia]

Girls, thanks!
Julia julia_bb, and the order of prices for add. nozzles to the big one about what? On the small 1100-1300, but on the big one how to look? And what do you think, it is reasonable to take a large one within what price, given that for 6 thousand a small one can now be bought

[Lanna]

Will it work if you make semolina with soft flour on a mixture? You can't buy solid from us (

Lanna, Svetlana, I have some doubts that it will turn out delicious pasta Immediately I say - I have never done it on ordinary semolina, but it boils down ...Won't the pasta float on it? And the benefits are hardly more than from good purchased pasta.

But the elephant is a thing!

[Lanna]

Lanna, Light, do you have Pyaterochki, Spars, Magnets? Sometimes hard varieties of semolina can be found there. Agro-Alliance, Shebekinskaya, Makfa. Take a look. We do not always have it on sale, but periodically they bring it. But you will find flour from durum varieties in fig stores, and it turns out more expensive than semolina.

I would take a lot

Considering the difference in price, maybe a small one is better and run a couple of times in a row? For a large such prices

and if it were not for the issue of price and place

Although if so, then a large



Damn, well, all the same, overpay three times, just to get a little more pasta at a time
Do not drive me away, I think everything, weigh it. Thinking out loud

caprice23, Natasha, answering the question you asked in Kitchen's topic regarding the most popular baits I have.

Eh, out of six nozzles, only 2 are in use. Thank you, Svetul.

I only use spaghetti. the rest don't like everyone. I also use it for lasagna, because it's convenient in sheets. But they are only in lasagna. Defects prevent them from making ravioli and all.

Girls, how many grams of spaghetti makes big and small in one cycle?

[Nata]

I also use it for lasagna, because it's convenient in sheets. But they are only in lasagna.

Nata, and to taste, is it tastier for lasagna from a dough roll or from an elephant?

[Svetlan]

And the benefits are hardly more than from good purchased pasta.

Svetlan, I think there will be more benefits, even if I do it on an ordinary tower with semolina on eggs, compared to 14 rubles for 0.4 kg from Magnet, which my student takes from savings.
I want to try adding dry cheese and grind the meat jerky on a coffee grinder, I don't know if it will work.
caprice23 Natal, we have a rarity in Magnets and Pyaterochka, I asked why they don’t carry them - they say they don’t take expensive ones ... For big and small, the difference in price for used earpieces is 2 times

[Nata]

Nata, and to taste, is it tastier for lasagna from a dough roll or from an elephant?

In my opinion, the same. Because there, and there, for lasagne, I make egg dough like pasta. So as not to swell from the sauce. Accordingly, I simply do not notice the taste differences because even the shape is the same - the leaf)).

[Lanna]

Lanna, Light, where is it even more accessible than not in your area? ..

Of course, the South Ural is big, but is everything really so sad ...
For what we have a hole, and that happens.



Or over there our Lena-Kubanochka, found a channel for buying durum wheat, ordered a mill from China and off you go! ..

For what we have a hole, and that happens.

Here I am about the same. Not always available, but sometimes imported. I grab a lot. We also have a Shopping Site (with joint purchases), I also order there.

Well, as it is, I say so - though I was looking for everything last year, maybe now something has changed. And how much does it cost you girls? It's just that our salaries are small and no one takes it for 85 rubles, that is not in demand, then they do not carry it.

ordered a mill from China

So I also bought a mill for this purpose, but I didn't guess a little chtoli, the rollers were needed from a different metal. Recently I was looking in the direction of a grain crusher already a farm)))