Pasta machine Philips HR2355 / 09

[Natalia K.]

If there are people interested in a small car, one is free

Elena, you just bought it. Have you already decided to sell?



Natalia K., Natasha, at the same time a direct question was asked

No girls. In no case! We will not give up an inch of our land!
This is another one I have booked.

This is another one I have booked.

for HP

With flour Pudov it is necessary either to add more flour or reduce the amount of liquid so that the dough turns out to be crumbs.

I wrote about Pudov flour for a long time, I don't like it, I compared it with Italian (2 types), and Makfa, Pudovskaya is the worst of all. I didn’t cook only with flour from the Metro, the main macaron beetle will fly in and I’ll also get the elephant calf, (oh, I missed one moment, I had to buy baits before leaving for the sea, I would have arrived and already received them, but now everyone is waiting)

This is another one I have booked.

Can be more detailed ... Probably I also need such a machine.

[Lenusya]

Can be more detailed ... Probably I also need such a machine.

Lenusya, you are still admitted ... without a baby elephant?

This is another one I have booked.

Girls! Olga-Dzhera has already resolved her question. If there are people interested in a small car, one is free. In my reservation until tomorrow.

I'm embarrassed to ask, how many pieces have you booked ???

Nothing broke during cooking, as it shoved it long and remained so. And they didn't get stuck in their teeth after cooking. These are the ones I liked the most. By the way, he is more familiar to me.
But I don't see any reason to do something at all, dry it, and then cook it. Although this is how it turned out to be the best for me

Or maybe the dough just lay down and the gluten was formed?

you are still in the adit ... without a baby elephant?

Yes, I even lag behind the team.
You got yours, tried it?

You got yours, tried it?

tomorrow! I’m thinking whether to sleep or how

to sleep or how

Or how ... Is it possible before such an event to lay

[Natalia K.]

Girls! The elephant has already found its owner.



Natalia K., Natasha! It's simple. There were two. I took one for myself. At the request of a friend, I booked for her too. She refused today. If I had extra money, I would have taken it in reserve. But I always have more desires than money. And over the years, all this only gets worse.

Is it possible before such an event to lay

and so I sit ...

Or maybe the dough just lay down and the gluten was formed?

You didn't complete. Last time I made macaroons on an egg. I dried them and when I began to cook they all broke, fell apart.
Now I tried to do it without an egg, on one water. I also dried it, then cooked it. As a result, they remained intact as they were.
And they stick to the teeth less, those on the egg and those on the water, but after drying.

And this morning I screwed pasta with a hole for the first time, half a portion of 2 cups of filipok flour pressed spaghetti, half a penne.
And really, such logs, compared to spaghetti, are dense, plump, cut into 3 cm in length.
I cooked them in a slow cooker.
They cook for a long time, but they have not lost their shape. In Panase10 for a full cycle of baking, poured boiling water, pasta from the freezer. Cooked, the water boiled away, put it on for another 20 minutes, + oil, so that it was fried.And so - boiled, soft, but DO NOT BREAK, and do not creep = marvelously straight. After all, they are not squeezed out very much and for a long time, but they are compressed. Flour was today 50% TK + 25% 1 grade + 25% for w / c + amaranth, and almost one eggs, 3 small eggs and a little water, for 2 glasses of flour.

But spaghetti is still nicer to look at and taste better.
I want now "angel hair"

DO NOT BREAK,

Because fresh or frozen don't break. And dried ones (on eggs and TC flour) break down during cooking.

I also tried spaghetti. Husband and son approved))) hurray. That performance was when we did them, the small one actively helped, he himself, flour, water ... he himself ate raw, that crawl out of an elephant, then ate boiled with cheese. I'm very direct to my mind!
Photo cannot be uploaded. (((

[caprice23]

Oh girls, it's so great to read you!
Everyone shares, everyone is happy!
caprice23, Natasha, maybe it's true that the egg makes the dried pasta brittle? ..
We need to monitor this case.
It is, of course, quicker to wind and cook fresh ones, but if you need it in soup, you won't breed gimp because of a handful ...
Now I remember when I was drying on the rolled egg, they were also dry and fragile. But not so ...

frozen do not break

Well, I read the topic, I was overwhelmed by folk experience
Thanks to the girls.

And today my son and I made chocolate fettuccine, we took the recipe from the book for chocolate ravioli (BC flour + egg + water). Cooked for about 6 minutes until aldente. The son is delighted!

[Dumpling]

Dumpling, Angelina! And if the whole recipe is more precise?

my son and I made chocolate fettuccine today

Wow, class! We must take it into service! Thank you!

caprice23, Natasha, maybe it's true that the egg makes the dried macaroons fragile?

It looks like it is. Svetlana already talked about it a couple of pages ago. Well, I did an experiment.

[marinastom]

marinastom,

And you better keep the leftovers from the pasta in the freezer for soup. There is most likely rolling out: you will roll it right there.

I don’t dry or freeze elephant pasta. For me, it is fennec that it is a paste fresco. I'll cook dried ones and barilla.

For me, it is fennec that this is a paste fresco

Well, it was necessary to experiment

The chocolate spread is very good with strawberries and curd cheese as an accompaniment. True, we indulge in chocolate ravioli, but it's almost the same, albeit without sticking.)))

I'll cook dried ones and barilla.

Barilla is much inferior in taste to homemade spaghetti?
We also sit tightly on Barilla. The elephant is gone.
Here I am thinking whether I need it.

Well, it was necessary to experiment

This is generally sacred))

Barilla is much inferior in taste to homemade spaghetti?

for me while barilla is tastier or just more familiar

Barilla is much inferior in taste to homemade spaghetti?
We also sit tightly on Barilla.

Barilla tastes simpler. But keep in mind, of course, that pasta is generally a thing with a dull taste. Therefore, you will not feel the crazy difference directly wah-wah. Plus I'm an experimenter. I, firstly, have my chickens and an egg, respectively, and secondly, on what I just didn't knead them: on beer, brine from cabbage, oh
pickled tomatoes, whey, dry white wine, ooo ...)))

indulge in chocolate ravioli,

And what is the filling? Strawberries and curd cheese too?

[caprice23]

caprice23,

Curd cheese (or cottage cheese) with sugar, vanilla, dark chocolate chips and strawberry sauce.

Plus, no one canceled the dessert lasagna experiment.

tomorrow! I’m thinking whether to sleep or how

not any forFtra !!! It's too much to do, we're all sitting here waiting

[Svetlana777]

Svetlana777, they will bring her tomorrow ..

And you better keep the leftovers from the pasta in the freezer for soup.

That's what I do.
Remains, as a rule, as much as in your photo, a couple of pages ago.
So I fold it several times, then I roll it out.

Barilla is much inferior in taste to homemade spaghetti?

We stopped looking at Barilla, even at a good discount.
Why my daughter is their Bukatini lover and then ...

Curd cheese (or cottage cheese) with sugar, vanilla, dark chocolate chips and strawberry sauce.

God, and you wrote it at night looking! How to sleep now? I’ll use my saliva))

they will bring her tomorrow ..

then he says goodbye, but you have to sit and study the night in order to meet fully armed

[Elena]

Elena, full recipe: one measuring cup of BC flour, 1 tbsp. a spoonful of cocoa powder, 1 egg + water up to 85ml.
Sour cream with strawberry jam as a sauce and some chocolate syrup for garnish.

[Svetlana]

but you have to sit and study the night in order to meet fully armed

Svetlana, I reread the topic three times, I still don’t remember the fig. I only remember that someone, somewhere, wrote something

God, and you wrote it at night looking! How to sleep now? I’ll use my saliva))

I even wrote about the ratio of ingredients for the test somewhere on the forum ... I don't remember anything. If I find it, I'll give you a link.

[Dumpling]

Dumpling, Angelina! Thank you so much!

If I find, I will give you a link

Now almost all of this batch have received a typewriter or are about to receive it. It is still a long way to get nozzles. I propose to practice for a week or two and then again write recipes for new types of products from the pasta machine Who knows how-recipes. Who does not know how, a whole post in the topic with all the details. And create a separate topic: Recipes for a pasta machine.

Oh, you got carried away, I looked to Tatyana in the joint venture out of curiosity, the whole crowd was already there for the nozzles lined up

And create a separate topic: Recipes for a pasta machine.

This is what I support, there is a sorely lack of recipes, and discussions of them with all the details ...

[Ilmira]

Ilmira, Congratulations!!!! Wait! Now we are waiting for results and impressions

[Ilmirushka]

Ilmirushka, urrraaa! Fine! We are waiting for rave reviews

[Ilmirushka]

Ilmirushka, Ilmira! I am very happy!

[Elizabeth]

Now we are waiting for results and impressions

Already impressed! The machine is awesome!

We are waiting for rave reviews

Elizabeth, necessarily, but a little later. We need to take a closer look at each other, get used to it! Well, and most importantly, the right anguish to find and buy

Ilmirchik, how cool! Let it serve for a long time and do not know wear and tear!

Well, and most importantly, the right anguish to find and buy

, why haven't you stocked up on the waiting baby elephant yet? not order !!! you have already flogged all the attendances where the flour should be, not counting the home supply, like min kg 10 Tf is not always available, therefore stock up, do not take pounds on ozone, not only I did not like it.