Pasta machine Philips HR2355 / 09

[Sveta]

Svetaoh don't say
This is all the machinations of enemies!

What the hell is she to me, don't you know?

Nuuuuu, what can I tell you? Probably because she is good

not in the know, but for what reason ??

Apparently big elephants with weights will be delivered.

[Buckwheat. flour 130 gr. wheat 70 + liquid 85 ml]

And today I finally got a mill - well, I made a soba now. It may not look very good, it tastes great! Help yourself, girls for good health!
Buckwheat. flour 130 gr. wheat 70 + liquid 85 ml (I did it with an egg). Cooked for 7 minutes.
Soy sauce + sugar sensitive + ketchup and rast. oil
It took less than 20 minutes for the student son to turn on the mill to the plate at night.

[Natalia K.]

Natalia K., Natasha, aha! Thousands of 30 will be delivered!

[Masha Ivanova]

Masha Ivanova, Elena, I think that they will buy at this price.
After all, they bought thermomixes for 50-60 thousand.

[Lanna]

Someone, of course, will. But not all.



Lanna, Svetlana! Congratulations on the mill! Are you satisfied?

[Elena]

Congratulations on the mill! Are you satisfied?

Elena, Thank you! I just received it a few hours ago; time, of course, will tell - but so far, I'm very happy! I got in a standard package of buckwheat - zip and you're done. You cannot compare with a hand mill. Now I will bake pancakes at least more often, very tasty buckwheat ones))
The next step is to make chickpea flour or pea flour. And I will look for grain.

[Lanna]

Lanna, Sveta! By sobe. Sugar, sauce, butter, ketchup - is it all in soba sauce? And she herself is only made from buckwheat, flour, eggs and water?

Yes that's right. I saw it, they advise only to take a third of buckwheat, the rest is wheat, but I decided to look in the instructions and found a recipe there, I did it according to it) Although I started to dig convulsively at first, there is a lot of people, but it turns out that sometimes you still have to read the instructions

[Lanna]

Lanna, Thank you! I'll write myself a recipe.

[caprice23]

caprice23, Natasha, I also tried shells on mc + sun + egg + water. They did not twist very much and during cooking they unwound, became rhombuses))) Probably, I need to conquer the flour completely. Most likely, they are like this because of the addition of flour.

I liked to twist the spirals more.

[Irish]

I liked to twist the spirals more.

Irish, and the spirals did not spin during cooking? if you choose one of the attachments - what would you take now? Prod says he will send shells if necessary instead of spirals, but I still don't know what to choose in the end. I just took the square ones, but I'm all about it ...

[Lanna]

Lanna, Svetochka, the spirals also spun a little, but not much. I just had 1/4 added flour. On vehicle flour, most likely, everything will be ok.

To be honest, in the end I liked the spirals more. Though they are all different. At the beginning and at the end, straight lines came out, in the middle they were not twisted very much, and the most beautiful ones came out after the machine turned the blades back and again began to squeeze out the dough. We must try again on the flour of the vehicle. I, unfortunately, now have no time at all to try again on the vehicle to make both shells and spirals. Lena Kubanochka had some beautiful macaros on a little elephant. Either shells, or spirals. I get confused all the time)

[Irina]

Irina, Lena has beautiful shells. She wrote this attachment in the category of "very, very".

And I use a Tescom scraper to cut like Helen's (if I'm not mistaken)

Girls who have not bought, rejoice and order on the Philips website - the promotion continues !!!

Girls, can you link to the mill again? I want a bunch of baits, but the mill is bigger

[Natasha]

Natasha, 3 981.74 rubles. 68% DISCOUNT | 700g Rotary Type Electric Grain Herbal Powder Miller Dry Food Grinder High Speed ​​Intelligent Spice Grain Grinder
#
Like this

[Natasha]

Natasha, no, not that
behold

Thank you so much

[Nika]

Nika, they are the same)

[Natasha]

Natasha, did you correct? And then Ali's general tab came out.

[Natashaaaa]

Natashaaaa, idy syudy, quickly, FSE, I'm covered in soap and waiting for the spirals, here are the spirals for you
Well, now we analyze what I did and where I screwed up

I tell you, the flour of the vehicle (the one from the Metro, the first time I used it) is 1st dimensional native, + an egg and water, all by marks. The dough is crumb, I put the nozzle on my own, I don't know how to say Tagliatelle ali fetuchinni, but the experts will forgive me, in Russian the noodles started to come out great, I cut it off, threw it back and changed the nozzle to spirals, (we look at the dough, we say what's wrong !!! I'll make a reservation right away it was prettier straight crumb, in the photo after throwing the unsuccessful ones 2 times) and then the poor fellow grated my little ones, making attempts to squeeze out this miracle, here , the result is on the face, I unwind, moreover, I noticed if the nozzles are native, or bought in a joint venture (but I also refer to my relatives), everything is spinning fine, but with Vietnamese I try to unscrew with such force that it seems to me I’ll roll up the elephant’s trunk, the dough somehow crawls out and sometimes pick it out even from the screw part.
I spat on the spirals, inserted shells, figurines, for you, not shells, I rearranged them on my favorite squares , that's why they turn out okay ?! no, well, this time, too, with jambs, since I threw a marriage into the dough 100 times, but they still turned out. Somehow unscrewed that's inside.
I got tired with them, I will wait for the experiments of others, suddenly there will be someone who is not as skew-handed as I am, or maybe when I “cool down” I will try again. But while I made a conclusion for myself - shells and spirals, the dough should be softer or something, you need to add at least a little sun, and perhaps only water without an egg, but these are just thoughts. (my spirals worked well on a mixture of flour and water, but they did not curl well because I added to the water and it was not a crumb)
At the moment, I consider the spirals for the baby to be not very powerful to squeeze out, apparently even 3 pieces are not enough. The fact that the dough somehow manages to crawl out of the permissible limits, I think not a microml they are still smaller in diameter than their relatives, but this is my opinion, maybe others are fine. I even squeeze the nozzle later, after work with my elbow, otherwise the strength is not enough to knock it out from there
Well, that's it, I'm waiting for the dismantling of my jambs.

[Svetlana777]

Svetlana777, Light, square, just a miracle how good it turned out.

And I decided to start reading the theory, because in my head there is a mess about fresco pasta and secca pasta. Found some interesting material. I give the link under the spoiler. All the same, storage and use technologies for these types of pastes are different.

🔗

interesting stuff

I read it. Interesting.
I buy and make only Semola and freeze freshly made products.

[Sveta]

Found some interesting material.

Sveta, thank you, I read it, I wonder if I need to slip it on my daughter, otherwise I can’t prove that fresh is better and tastier than the store

I waited for her!

Girls, and it's not worth trying out of ordinary flour? Only semolina?

[Svetlenki]

Svetlenki, Sveta! gawala, Galya! Girls! Please take a picture of how it will be time for several types of durum flour. Not in bags, but just not in large piles, only in large ones. And show us in the photo with the inscription of Semola, then another name for another grade of TK flour, etc., and some sort of TK flour. I believe you are selling real Italian flour. So at least to see how that semola differs from the other varieties of TK flour. And then our Italian all is practically packed with us. And who knows what we eat proudly?
This is me after reading the interesting article indicated by Sveta.

[Olga]

Olga, Congratulations

Please take a picture of how it will be time for several types of durum flour.

More details here
Pasta machine Philips HR2355 / 09 # 1680

and from ordinary flour, and not worth trying?

Why not? When I received the elephant, I made the first pasta from premium flour. But for me they were fat
Pasta machine Philips HR2355 / 09 # 4814
Then I tried t / s + 1st on Makfa. l. a / c, these were already better.
Pasta machine Philips HR2355 / 09 # 4881

[Svetlana777]

Svetlana777, but all the same "heaped" good macaros
Ketsal, waiting for the report

[gawala]

gawala, Checkmark, thanks! I didn't answer you right away, as I studied everything carefully. I realized that the first and third flours had semola written on them. And the second without such an inscription. And that in taste you did not notice any difference in the products, even from semola, even from another TS flour. Only in the photo of the flour itself without packages of its size is not visible at all, a small photo. I just wanted to buy several varieties of semola from us and compare them with the usual TC Italian flour (as we have it written in Russian). For this I wanted to see a photo of real Italian flour.
I don't know if she explained it clearly. So my question remains. And I say, this is if the time is not so urgent to run and take pictures now.

[dry at high temperatures with a strong stream of hot air. As a result (due to the caramelization of the sugar contained in the flour), they look like glass.]

🔗

What is the essence of industrial production of dry pasta? In large factories, the pasta passes through equipment that works on the principle of a meat grinder. The pasta comes out of it under great pressure, right there dry at high temperatures with a strong stream of hot air. As a result (due to the caramelization of the sugar contained in the flour), they look like glass. Both their structure and their taste change.

that's why industrial pasta is hard and shiny, and then the age-old question of homemade pasta and noodle makers - How do you make such things at home?
But very warm pasta comes out of Viva, probably it's not bad at all, the temperature of the pasta strengthens it.

And from the Elephant pasta, as far as I remember from the posts, heats up less?

urgently to run and take pictures now.

And I will not succeed urgently. I have no flour open. As I will make spaghetti, I will definitely take a photo.

[gawala]

gawala, thanks, Galya!



Irsha, Ira! And Viva and the elephant, are they different things?

And Viva and the elephant, are they different things?

heh ..
Elephant, aka Elephant, is a big pasta machine, and Viva is a small one, it also says Viva


Still, it is necessary to somehow distinguish them, since we are all mulberries together.

Elephant, aka Elephant, is a big pasta machine, and Viva is a small one,

, it turns out that Viva is a girl (damn it, but it seems like they offered to negotiate an elephant is a big car, an elephant is small

[Irsha]

Irsha, Ira! I do not know how they will be called here. but I get what you mean.

but you can call the big one Kolya, in the name there is the word collection



but anyway, I like Viva

[Masha Ivanova]

Masha Ivanova, Elena, Italian semola to the touch, as if "small, fine semolina".

[gawala]

gawala, Galya! I just read about Semola in Sveta's article again and remembered again. During all this time, all the articles that I read through semolina, semolina and all the rest of the flour did not give me an accurate idea of ​​what semolina is and what semolina is. Everyone interprets it so differently that I have long understood that I hardly understand this (although I do not suffer from cretinism).
That's just why I asked at least to look at the real Italian.
This auntie, of course, as she believes, has a special taste for dough, she feels it. But she writes that the pasta is especially tasty from that semola. It just became interesting.

a view of the real Italian look.

All clear. Let's do it .. went to do .. photo ..

[Lelka]

Girls, and it's not worth trying out of ordinary flour? Only semolina?

Lelka, well, the first time you can practice, but we want healthy pasta. We even try to buy pasta in the store of hard grades, don't we?

Irsha, Irina, I can't compare, but the paste from the big elephant also heats up, especially towards the end of extrusion (I don't know if I wrote the word correctly or not)

the first time you can practice, but we want healthy pasta

yeah practiced
Overcame fear and ... got a horn. OUR SOVIET HORNS. I don't have anything else. I'll take a look at the flour, horse. If the remnants of the semolina are alive, I will do it on it. Made on flour Lukhovitskaya 1 grade cup under the knife + egg + slightly water to the mark. One portion.
Shaggy ones. My happy

[Masha Ivanova]

Masha Ivanova, Elena, that's what happened ..

We even try to buy pasta in the store of hard grades, don't we?

Hee ... yes yes.)))




The wax scattered, the machine. Bullshit. I can't even finish the pasta for food.

[gawala]

gawala, Galya! Super! Now the size and structure of your semola is very visible, even the size too.
It would be interesting, with the same magnification, to see in comparison the usual Italian durum flour, or, more correctly, from durum wheat. (not to semolu)
Sorry that I fell on your tail, but I already decided to find out everything, so you need to write all the questions right away.

[Lelka]

The wax scattered, the machine. Bullshit. I can't even finish the pasta for food.

Lelka, in the sense of scattered? Broke, or what?