Tools and accessories for making homemade pasta

[Tools and accessories for making homemade pasta]

Tools and accessories for making homemade pasta

Oh! The club of cheerful and resourceful pasta is starting its work!

Once we have come close to this issue, I open a new topic on tools and accessories for making homemade pasta.

By request Marina-Mar_k made measurements of the pasta board.

Pasta board

Length 10.5cm
Width 6 cm.
Thickness at the top of the prong is 2 cm.
The thickness along the bottom of the prong (depression) is 1.6 cm.
The height of the prong is 0.4 cm.
The distance between the teeth at the upper edge is 0.4 cm.
Number of teeth 15 pcs.
Solid wood, olive
Outside handle length 8.5 cm.
Pasta stick length 13 cm.
The diameter of the stick is 0.6 cm. The optimal diameter, I do not recommend doing any more, the paste may not keep its shape during cooking.









Marina, I hope that soon you and your husband will please us with a tablet of your own manufacture. It was in vain that a jigsaw was purchased

Zhdemsss

They helped a lot, thanks! I told my husband - we are waiting ...

[Pasta machine, pasta harvester]

The sales leaders are the models of the dough rolling machine IMPERIA TITANIA and FIMAR IMPERIA FABRICA (Italy).

Pasta machine, pasta harvester "Restaurant" Marcato Ristorantica MAR000700

Ristorantica has combined all the experience and knowledge accumulated by the Italian company Marcato. The machine is designed to perform three functions: mixing, rolling and cutting pasta. Design: food safe duraluminium, which is popular in the aviation industry due to its lightness and strength. The machine is designed for a capacity of 12 kg of pasta per hour and for continuous production of pasta throughout the day. Nozzles for pasta production are made of bronze; easy to remove and wash. Thanks to the attachments you can do: Macceroni, Rigatoni, Spaghetti, Bucatini, Cannelloni, Caserecce, Fusilini, Linguine, Sedanini, Torchietti or Ziti. With the help of the rollers you can roll out and cut the dough. The thickness of the dough can be adjusted from 0.25 to 2.5 mm. Suitable for rolling and cutting of such types as: Capellini, Lasagnette, Ravioli (45x45), Tagliolini and others.

The unique design makes it possible to install the Ristorantica pasta machine in the hall and prepare meals in front of the guests.

Characteristics: tank capacity - 1.6 kg, mixing cycle - 3 minutes, productivity / hour - 12 kg, rolling and dough cutting cycle - 4 minutes.

Following the link 🔗 you can watch videos of this machine in operation - impressive
And on this site there are many different items and tools for making homemade pasta

I have a Marcato Atlas 150 pasta machine with a motor. But no more bells and whistles ...

I have a Marcato Atlas 150 pasta machine with a motor. But no more bells and whistles ...

So we go there - we follow the link and buy

[Stand for drying pasta]

Stand for drying pasta
You can dry on such a stand long pasta products: pasta, noodles, vermicelli.












Dryer for short pasta or pasta
The main condition is that the sieve should be "on legs" so that air flows from below and the paste dries quickly and efficiently from all sides, especially from below. Such dryers can be stacked on top of each other, anyway, air will penetrate through the mesh.

I liked the photo where they dry on the street.
I don’t know, Admin, but is the pasta dried in the dryer? I have a summer resident.

[Lily]

Ribbons on the street and rags on the window, it's interesting to see Everyone has the same principle of drying pasta

Lily, and in the dryer you can dry the paste, we even have a Temka formed on this subject https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144336.0

Everything is interesting. Subscribe to the topic

Lilya, you can dry the paste in the dryer, we even have a Temka for this

Thanks Admin!: Rose: Bookmark this topic too

[bigolo-bigali paste]

In one of the master classes, Donato cooked bigolo-bigali paste, which are macaros with a hole inside. And Donato cooked bigolo-bigali on a special machine called BIGALARO.
This device looks like this:

The difference is that Donato's bigolaro is attached to a regular table, with the body turning away from itself, so that it is convenient for the macaroons to fall onto a baking sheet or into a sieve immediately to dry. Macaros really come out with a hole inside, like our Soviet pasta!

Here I post the history of the creation of this device, translation from the site 🔗 , I thought and wondered and decided to give the translation from Yandex as it is, and so it is clear from the text what is what.

There are also those who believe that the name comes from the verb "Bighellonare" (elephant), which in Venetian dialect means, by its origin, heading towards the party.

More and more Veneto's Bigoli were the most common dish to eat during the day of abstinence and fasting: Christmas Eve, Ash Wednesday and Good Friday there were and always days "Bigoli in salsa" in almost all cities of Veneto with a constant combination of bigoli and salted sardines, additional variations of other ingredients, from city to city.

If you already know their birth name, you can imagine problems with their places of origin. He said that during the war Republic of Venice fought against the Turks, and the second was used to sink merchant ships sailing from Sicily to Venice and bringing durum wheat that was used to make bread and pasta. The shops were increasingly empty and the risk of hunger began. In the workerin the head of the city, the food was Paduan, who thought that using the small durum wheat that remained, and mixing it with the delicate grain that the Venetian hinterland suggested. Mix everything with eggs to give more consistency to the product, which was served as a very large noodle. There are traces of this in the historical archives in Reggio Emilia, where a script by the master of the culinary arts, Barnaba de Reatins describes this product in 1338, and calls it “menudei” clearly the progenitor of today's bigoli (expressed in Venetian bigoi - beegoee).

In 1604 at Paduan Bartolomio Veronese, a master paste maker, called Abbondanza (Population), because of its large size, received permission from the City Council of Padua for a patent for a paste making machine. This machine, built in wood, is cylindrical in shape, allowed for compression, with a lever and piston, the dough is inserted from above, passing through a perforated filter. The result was long pasta, similar to Neapolitan spaghetti, but much larger (2-2.5 mm in diameter), and quite rough on the surface, without a hole in the center. This is how bigolano was born, which was then called Bigolaro (the machine that prepares bigoli), which subsequently safety and hygiene will be built with filters and dies all in bronze.

Venetian grandmothers make bigoli with homemade Bigolaro, a press that was recorded in the table: Nonna would put the bowl on the chair that would sit under the Bigolaro and then press the dough with the machine and the long spaghetti fell into the basin below.

The use of Bigolaro is especially famous in the North-East of Italy and was used mainly by low-income families because they could prepare very cheap dough, but at the same time makes it energetic and nutritious, since they could not afford to buy lasagna, which were very expensive for the presence of eggs. In the past, eggs were used as a coin in exchange for goods, so that one egg could be bought by the measure of one egg with sugar or salt. Eggs are in short supply as all households had their own small chicken coop, but above all they had to serve as an exchange.

The dough was made from: 500 g flour, a pinch of salt and enough water to make the dough, but firm and elastic.In Bigolaro, it was fixed on a table, or, if there is another type of machine, this will be attached to a stool on which, in general, a young girl was sitting, or the person who put the Bigolaro into operation. Once they were made into bigoli, they were laid to dry on the top of a stick suspended between two chairs, in a dialect called “Perteghe” or “perteghete”, depending on the length of the stick.

In general, the hostesses prepared this pasta once a week, so it was enough for a whole week, so the amount of dough was produced, not forgetting the number of family members, who were often numerous in those days.

After World War I people began to live richer and the press fell out of use due to the commercialization of new dry pasta. In the dark bigoli Bassano and Treviso went through a difficult period, because, according to Italian law, which serves the official production of pasta, allowing itself only the use of durum wheat for production, they ended up in a complex modified product. Fortunately, the laws of change and now, classified as a traditional product, they can be made according to the original recipe. If you add squid ink, you will also get black bigoli.

Bigalo pasta can be made today, for which there are on sale special attachments for combines, meat grinders.
For example, to harvester Kenwood there are nozzles that look like this: a nozzle for making Italian pasta
Dough for BIGALI from Donato de Santos
Wheat flour the smallest - 400 grams
Semolina flour, durum flour - 100 grams
Fresh eggs - 4 pcs. (less than the standard 1 egg per 100 grams of flour because semolina, a strong flour, is added)
Salt - a pinch
Olive oil - 3-4 tbsp. l.
The dough is very dense and tight! Very good mixing and long-term storage under the hood !!! The dough must necessarily ripen, steep and plastic, since it will be passed through a press. Soft dough is not good for bigali!

Bon Appetit!

Yes, it is very interesting, but what can replace simolin for this kind of specific flour? He uses it very often.

[Marina]

Marina, semolina today can be bought in supermarkets, this is coarse flour, grains, Donato uses it to make dough, and sprinkles with semolina (yellowish) ready-made dough products, so that they dry on semolina, on grains - today I saw this at him in the program, put the macaros on the semolina for drying.

And instead of semolina, add DURUM flour to the dough, that is, flour from durum wheat. This flour is also found in supermarkets, mainly Italian flour.

Also, watching Donato, I came to the conclusion that if there is no such flour, then you can add eggs + yolks to the dough, or only yolks, so that the dough becomes very steep, the yolks will hold the dough together.

Something like that...

[Paste cutters]

Paste cutters.

Cutters can be of completely different shapes: a knife, a straight and shaped wheel, round sliding knives, round and shaped sockets and so on ...

1.depending on the type of paste, its purpose, can and should be used ordinary table knives. For example, when you need to cut a piece of dough from a large one, cut a ribbon of dough up and down into small square pieces, cut ready-made ravioli in a ribbon into separate raviolcs, cut a ribbon of dough into noodles, noodles, and so on ...
At the same time, the knife should be very well sharpened, sharp, so as not to mince the dough when cutting, and cut thinly, quickly, evenly, which will ensure the quality of dough cutting.



2. the cutter is sliding.
This cutter is shaped like this



The convenience of the cutter is that it can be adjusted to the interval the distance between the wheels is from 1 cm to 11 cm., and, moreover, fix the desired position with the screw for the convenience of using the cutter, so that the distance does not get lost.
In this photo, I have a fixed distance between the wheels of 2.5 cm.and cut squares across the entire strip of dough, both in length and in width, as a result, even squares were obtained and immediately in the right amount.





As a result, I have prepared even gorgonelli - "feathers" paste.

Dough dividers can be of this shape, with removable wheels for adjusting the size of the cut


3. knives with single and double wheel.
The figured wheel gives a nice neat cutting of the edges of the dough, for example when cutting ravioli, lasagna dough. In this case, when cutting, a sealed seam is obtained.



Double pasta knife, can cut either side


4. cuttings are round and curly.
It is convenient to cut smooth and neat identical blanks for ravioli and pasta of various shapes with such cuttings. For example, large ravioli with ricotta filling in a circle and a quail egg in the center (recipe by Donato de Santis)
Such cuttings are very convenient in relation to pasta



Donato cooked his ravioli pasta with just such a curly cut, a flower



In this set, you can choose exactly the cuttings of the rose, which are of different sizes.

This topic on cutters will be updated more ...

[Marina]

Marina, semolina today can be bought in supermarkets, this is coarse flour, grains, Donato uses it to make dough, and sprinkles with semolina (yellowish) ready-made dough products, so that they dry on semolina, on grains - today I saw this at him in the program, put the macaros on the semolina for drying.

And instead of semolina, add DURUM flour to the dough, that is, flour from durum wheat. This flour is also found in supermarkets, mainly Italian flour.

Also, watching Donato, I came to the conclusion that if there is no such flour, then you can add eggs + yolks to the dough, or only yolks, so that the dough becomes very steep, the yolks will hold the dough together.

Something like that...

Thanks for the detailed clarification. And I met DURUM flour. And how Donato cooked his ravioli pasta with a flower, I saw ...

Thanks for the detailed clarification. And I met DURUM flour. And how Donato cooked his ravioli pasta with a flower, I saw ...

Well, that's - very interesting! I want to repeat this pasta recipe after him, such mugs are obtained, super !!!

Thanks, very interesting!!!
Admin do not know, is it possible to buy high-quality cutters in Moscow?

[Lily]

Thanks, very interesting!!!
Admin do not know, is it possible to buy high-quality cutters in Moscow?

Lily, good health, good pasta - I hope you will be aware of how to collect the "treasured box"

You can collect some items via the Internet. I brought a large cutter from Italy, I doubted why I need it, it turns out to be a very necessary piece
Many bells and whistles can be bought in the departments of households. goods in supermarkets

Admin is probably better than Italian production?

[Lily]

Admin is probably better than Italian production?

Lily, well, this is how it will turn out, fish for fishlessness and cancer - what and where to buy, there we grab
But, of course, Italians are in the lead, they know a lot about it

Ok, soon we are going on vacation, and there I will start my search.

Kokoschka! Enjoy the shopping! Do not forget to share your impressions of the devices with us later! : flowers: Adminthank you for such a necessary topic! And your experience!

Of course!!!

[Lily]

Ok, soon we are going on vacation, and there I will start my search.

Lily, have a nice rest! There are a lot of pasta shops in Italy

: flowers: Adminthank you for such a necessary topic! And your experience!

Lena, THANK YOU! I wish you everything worked out and tasted

I have read many times that semolina can be replaced with our usual semolina, because semolina is also made only from durum wheat.
I think that if you punch it a little in a coffee grinder, you get just a semolina. A? What do you think?

And now I'm thinking whether I need it or not

And now I'm thinking whether I need it or not

Ira, I saw this thing in Florence, it is called a "guitar" and is meant for cutting noodles. Using it is not entirely practical.
And then we have machines for rolling with attachments for noodles and noodles, it will be more practical

Ira, I saw this thing in Florence, it is called a "guitar" and is meant for cutting noodles. Using it is not entirely practical.
And then we have machines for rolling with attachments for noodles and noodles, it will be more practical

So I thought that I probably shouldn't ... It's good that we always have someone on the forum who has seen / felt and can suggest

It's good that we always have someone on the forum who has seen / felt and can suggest

[Dough cover]

We continue to talk about accessories for making pasta ...

Dough cover



This cover is used for storing pasta dough after kneading, when the dough needs to settle, ripen ... or when you are working with the dough to make a paste. We take a small piece of dough to roll out, and the rest of the dough is under the hood.

It is very practical to use such a hood, especially in cases where the dough is kneaded with a large number of eggs or yolks - such a dough contains little liquid (water) and dries very quickly.

Instead of a hood, you can use any bowl made of metal, ceramics, glass, or plastic - it is important that no air enters under the bowl or hood during laying.

Have a good test!

[Parchment and baking paper]

Parchment and baking paper

And so, I made the dough ...

We take a small piece of dough from the dough, roll a small cake out of it with our hands. We insert the cake into the machine and begin to roll it into a thin layer at different rolling positions from large to the thinnest, when the pattern of the tablecloth is visible.



It is a small piece of dough, since the thinly rolled dough dries up very quickly, loses moisture, becomes dry.
I keep a strip of dough on my desk that I can quickly process and use, make pasta, ravioli, dumplings, and so on.

What to do with the leftover belt of dough, how to keep it moist and workable?



For this purpose, we will use parchment or baking paper.





Then we use a little trick, spread a sheet of parchment on the table, put the dough rolled out and ready for cutting on it, and roll the parchment into a roll along with the dough. We remove the roll to the side, until the moment when it is needed for work.







When the layer of dough on the desktop is over, we take out the dough from the roll and continue to work further ... we prepare any pasta, noodles, ravioli, and so on ...

Another use of parchment.

Cut sheets of parchment into small sheets to size lasagne pastry sheets, and put them on top of each other - a sheet of paper, a sheet of dough, bottom and top of the pile on a sheet of parchment. In this way, you can wrap the lasagna dough, put it in a bag and put it in the freezer for storage. In this form, the dough will thaw well after the freezer, the sheets will not stick together and then you can work with them safely.

I hope these little tricks will help you in your work.

Super parchment board. Because when you make dumplings or dumplings, you have to be distracted every time to roll out the next layer. And here dashed off and do without stopping. Tanya, I admire you, constantly

Super parchment board. Because when you make dumplings or dumplings, you have to be distracted every time to roll out the next layer. And here dashed off and do without stopping. Tanya, I admire you, constantly

Aha, it helps a lot I'm not a magician, I'm just learning THANKS!

[Dough mat and board]

Dough mat and board

Rug or board for rolling out the pasta dough, it is desirable to have a large size, for ease of use, so that nothing hangs from the table, and the dough ribbon lies freely on the board or rug, does not wrinkle, lay in an even layer, especially when the dough is kneaded on eggs and is very thin and fragile. Yes, and it is much more convenient to work with sculpting ravioli, dumplings.

I work on this rug, size 50 x 70 cm.





I tuck one edge of the rug under the rolling machine, so that the rug does not crawl on the table when working



And there is enough space to roll out the dough with high quality and sculpt pasta



Or use dough cutting boards, but also large in size, optimally 50 x 70 cm, then nothing will fall from the table, and there will be little dirt from working with the dough - and the pleasure will be "above the roof".




Enjoy your work with the dough!