Homemade noodles, ravioli and everything for making them

[Section "Pelmeni dough"]

Section "Pelmeni dough" dough recipes for dumplings, dumplings, noodles .....

Dough sheeters and noodle cutters

ATLAS-150
Breakdown of ATLAS
La Fabbrica della Pasta
MARCATO-ATLAS
PETERHOF+PHOTO
"Wallman", Anders Petter+more
BERGNER
FACKELMANN
breakdown FACKELMANN
Photo comparison of 2 cars from NatalyaN
Delta DM-19
Pasta maker RL-177
EXCELSA
Kitchen noodle slicer+PHOTO
Bergner 901
Ampia
KUCHENPROFI
Ronco Pasta and Sausage Maker
Dough rolling

Rolling dough on a typewriter by Admin + PHOTO
making dumplings
Video about the house. noodles and dough sheeter
Rolling out yeast dough
Rolling puff pastry from foxtrader+PHOTO
Cannelloni

about gluten
about durum wheat

Drying noodles

Drying homemade pasta
Drying in an electric dryer
Noodle dryer
Noodle dryer
Noodle dryer
Noodle dryer

[Nira]

Zubastik
I have long dreamed of such a machine! Where did you buy it? And how much money is it worth? If it's not difficult to answer

Nira, I bought in my city (Khabarovsk) in a dishware store, it costs about 5500 rubles. (a set of clipper with two attachments, as on the Gennadii link, a ravioli attachment, a wide pasta attachment with curly edges and a spaghetti attachment). From the whole set, I concluded that for homemade noodles, a native nozzle and a spaghetti nozzle are enough, thick noodles most likely will not be needed, I will only use fettuccine (also in my own nozzle).
There is an even cheaper version of such a machine, German if you look well, it can be ordered via the Internet, it costs only 700 rubles, in Moscow it is sold freely! In some cities, it is sold in markets, in large crockery stores (acquaintances were looking for me in case I didn't find one here). If not for the dream of ravioli, I'd rather have bought this German Peterhof

Can you please tell me if I understand correctly that these machines not only cut the dough but also roll it out? that is, are there any rollers? Can you roll out a large piece of dough at a time?
Is this machine in demand in your kitchen? do you often use?

Rustic stove
I will answer while Zubasik is not there (I hope not to be offended0)))
The machine rolls out a layer 15 cm wide, and the length depends on the original piece of dough, believe me - better less ...
the principle is this: 2 rollers pass the dough through themselves, there are numbers from 1 to 9 on the adjustment knob, that is, first you roll the dough into 1, then 2, and so on to the thickness that fits. The fact. that these rollers compact the dough, remove excess air from it and therefore at the end a perfect thin strip of dough is obtained. but ... if you immediately put on 5 or 9, the dough will just be with holes - tested by experience))))
from a piece in to the middle cam (well, a child of 10 years old, for example), you can roll out a tape of 30 cm - if not longer, so it's just inconvenient to take a large piece right away. after all, when the dough comes out of the rollers, it must be promoted and stacked, otherwise .. it is a waste of time - it will stick together.
I made noodles on those nozzles that are in the kit .. my husband liked it, but still needs practice, although we did it the first time, but the way I wanted it))
We, for example, use it as needed and desired.

Girls, tell me pliz, what is the size of the machine? takes up a lot of space?
my main limitation is storage location (

Rustic stove
I have it in a box under the table, well, it is heavy in general - this box, an obka about 25 cm in size, - it is square, the machine itself is not very large and light - the second nozzle is heavy (which comes with the kit)

Zubasik was not offended, that's for sure
So, here is where the process of making pasta on a typewriter is shown in most detail:
Only I make the dough more abruptly at once, I don’t sprinkle flour on top and roll it out to the full width of the machine - it turns out a beautiful long layer of dough, it can be rolled out even to the state of papyrus paper.
I bought the car recently, the first time I immediately realized that it would not stand idle! You can roll the dough on it in different ways, even if it is thick (4.5 mm.).
I have already spoken about ravioli on a typewriter, lira70 described the process that I replace with such molds
Conveniently, there are no words! Recently I made a curd filling - I mixed too liquid curd, the filling was pouring like sour cream, slightly thick. I fell into hysterics that I would have to throw it out - I tried it with such a nozzle - it molds amazingly! The edges are held together by your teeth, you cannot tear it apart, I was afraid that when freezing and cooking everything would disperse - nothing of the kind !!!
True, I now have a slightly different form:

This set does not contain the smallest mold for dumplings, as in Decok, I ordered Decok on the Internet - I'm waiting!
And there are also other sets, there you can make square ravioli, maybe where they are sold:

In general, the process of working with the dough is super easy - the combine kneads (for a noodle cutter, it is desirable to have a steep dough, the oven cannot pull it, although many do not knead it at all, but simply roll it out with flour many times, the same result is obtained), the noodle cutter rolls out the dough, the mold cuts circles and pinches beautifully.
I am only confused by the width of the layer, I would like to have a wider dough sheeter or any other cute, but wider one.

By the way, I don’t store the car in the kitchen, it’s in the closet in a box my dear one, according to the recipe instructions, and it’s written
The machine must not be washed, only wiped with a damp cloth. very difficult, whoever will buy in another city on the Internet will pay for delivery probably a lot
Of the additional nozzles, I really liked the spaghetti - on it you can make very beautiful homemade noodles when you want larger noodles, because the kit includes a noodle nozzle that looks almost like noodles, only not round but with sharp corners. If interested, I can take a picture of the next process in detail and show the result of all the attachments.

I ordered an Atlas with three attachments there yesterday, the total price is about 1700 like

Guys! I received my machine, with two attachments (for wide and narrow noodles).
IT IS SOMETHING! dough rolling thickness from 3mm to 0.2mm.
Everything is so elementary that a 5 year old child made noodles for the whole family.
In general, I am very happy
KHP kneaded the dough, my daughter rolled out and cut the noodles, and dumplings came out of the rest of the dough (they were sculpted on the board).
I would like to say thank you to my HP once again - the dough is so perfectly mixed that even a thin rolled layer can be stretched in width by hand absolutely without any breaks.
In general, who loves homemade noodles and dumplings with thin dough (this is all about me) - this machine is very, very worthy.

that's how it is called (the first numbers are the article)
08.152 12 00 Atlas noodle maker with 3 stationary attachments

3 nozzles are rolling, wide noodles, narrow noodles. Made in Italy.

Above in the forum there was a link to a photo of this machine:
(I have ATLAS-150, it cost 1,700 rubles)

for a noodle cutter, a steep dough is desirable, the oven cannot pull it.

Zubastik, here I disagree
just HP PERFECTLY kneads the dough for noodles and dumplings, in general, you do not need to mix it with your hands. I took the recipe for the dough from Panasonic's instructions, neither add or subtract.
Naturally, when the dough had already begun to roll out, I dust it a little with flour so as not to stick together. But it was dusty, nothing more! The dough would stick to the machine itself and did not think.
And I am an old lover of dumplings and noodles - believe me, I did not make such an elastic dough as from HP with my hands. It is unrealistic to beat this dough with such force as HP for 20 minutes.

there are problems with the ravioli attachment, the filling is unevenly swallowing, it looks out of the seams, it is better not to take it.

Rolling dough, cutting noodles

What are you doing, people !!! Now I can't live without a pasta machine and the ravioli attachment is not very good, right? otherwise I also immediately made a stand on her - I really love them

I confirm that you cannot "live" without these attachments! I have my ravioli nozzle motionless, unsuccessful.

I make dumplings like this:
The dough is kneading in the oven
Minced meat is made at this time,
The dough is rolled out to a thin wide nozzle (there I have 9 modes of dough rolling thickness),
I cut this strip into squares of the desired size with a curly cutter on wheels (attachment to the nozzle),
Now we sit down more comfortably and sculpt until the squares run out.
We put it on a tray immediately when sculpting, and put it in the freezer.

Do not forget to turn on the radio or TV set, time will run quickly, and 200 pieces of dumplings will turn out, and if the whole family ...

While one portion of dumplings is being made, you can optionally make a second batch of dough.
For me, it's better to immediately 200 pieces in one fell swoop than to sculpt every day.

From the same dough, you can also stick ravioli with a different filling, and also put it in the freezer.

And dumplings too ...

And wide or narrow noodles from the leftover dough ...

Everything will go well and quickly with such good attachments!

I cut this strip into squares of the desired size with a curly cutter on wheels (attachment to the nozzle),
Now we sit down more comfortably and sculpt until the squares run out.
We put it on a tray immediately when sculpting, and put it in the freezer.

Something I have a poor idea of ​​how dumplings look from squares of dough. Can I get more details?

Very simple. Put the filling on the square of dough and wrap it diagonally, we get a triangle, which we fix at the edges, we connect the ends along the long side and fasten it, we get a dumpling with one sharp corner on top, and not rounded.
And then rolling round dough out of the dough is very dreary and long.

And then rolling round dough out of the dough is very dreary and long.

besides, it turns out thicker than rolling out one large layer.
If you really want "circles" - you can cut the rolled layer not into squares, but cut it out with a glass, but then trimming is inevitable. Although if you use a dough sheeter, it rolls out even cobbled pieces

[Stove]

Stove, I do not compare kneading the dough with the manual method, I compare how the Bosch and HP combine does it. I do not like when dumplings or noodles are sprinkled with flour on top, because I often cook soups with them. When there is flour on the dough, the broth turns out to be cloudy and tasteless. For such clean products, I make a very steep dough that cannot be rolled out with my hands, but it is easy on a typewriter. In order not to stick together during freezing, I put them on a special pallet and substrate, to which nothing sticks. Such a steep dough will not knead HP (I add 50-100 grams of flour to the main recipe), it may break. And the harvester makes it perfect, without stress. In HP, I like the dough if I sculpt dumplings in the old fashioned way, rolling it out with my hands and not using molds for sculpting.

There is a "little secret" here.
When you roll out the dough on a typewriter, you have to pass it through the roller in 3 steps, gradually bringing the thickness of the dough to the desired one, I make positions 1, 4, 7 (. And if the dough is liquid, then passing the dough first sprinkle the surface with flour so that it does not stick together in one piece when leaving (it folds like an accordion). With flour it comes out smooth, even. Thus, adding flour can compensate for its lack in the dough to the desired level. Especially when you need to cut the noodles, the dough should be even steeper than on dumplings.

[Admin]

There is a "little secret" here.
When you roll out the dough on a typewriter, you have to pass it through the roller in 3 steps, gradually bringing the thickness of the dough to the desired one, I make positions 1, 4, 7 (. And if the dough is liquid, then passing the dough first sprinkle the surface with flour so that it does not stick together in one piece at the exit (it folds like an accordion). With flour it comes out smooth, even. Thus, adding flour, you can compensate for its lack in the dough to the desired level.Especially when the noodles have to be cut, the dough should be even cooler than the dumplings.

Admin, you sculpt dumplings from dough No. 7 I brought it to a maximum of 5, it was scary that it would be too thin, now I'll try it next time!

[Admin]

Admin, you sculpt dumplings from dough No. 7 I brought it to a maximum of 5, it was scary that it would be too thin, now I'll try it next time!

I am not Admin
but she made dumplings from 8 and even 9.
But I sculpt on the board, so I touch it with my fingers to a minimum.
And by the way, you don't have to mix flour with your hands after HP, the dough is very cool.

[Admin]

Admin, you sculpt dumplings from dough No. 7 I brought it to a maximum of 5, it was scary that it would be too thin, now I'll try it next time!

First to 1, then I go 3-4, then 7-8, and the noodles are even thinner

[Friends]

Friends, and can you use this machine to roll out dough the size of a dumpling maker (round such, metal) or the width of the rolled dough will be less than the diameter of the circle?

[Friends]

Friends, and can you use this machine to roll out dough the size of a dumpling maker (round such, metal) or the width of the rolled dough will be less than the diameter of the circle?

Andreevna,
the size of the whole dumpling dish is not unambiguous.
But 1 long rolled layer (take no more than 30 g of dough, specially weighed it) is enough to fill half of the dumplings. Moreover, you put one end on the dumpling maker, fill it with meat, and then close it with the other end, without cutting it off directly (that is, these 30g are enough for both the lower and upper layers of dumplings)
I did so, very conveniently and quickly. The dough, even very thin, holds well during cooking.

[Admin]

There, even in the application, there is a cutting for the dough of the desired size - you can set 10x10 squares, just right for dumplings or pasties.

Admin, what is this nozzle? I don't have one

Oh, I followed the link, so many negative reviews, I don't understand. Many people write that there is a lot of trouble with her - well, what trouble? They say you need to wash it, screw it on, unscrew it! Sheer nonsense - the machine can not be washed on the contrary, it is written in the instructions, just wipe it with a cloth and clean it by rolling a small piece of dough. Nothing sticks to the machine when you roll the dough, you have to wipe it only from flour. Fastening it is also elementary, you really need to store a place, but what prevents it from being stored anywhere in the apartment? I do not use it every day, as well as a meat grinder, I take it out of the room when necessary.

In METRO there are two options: just rolling the dough (about 1650 rubles) and with 3 additional attachments (5192 rubles). One noodle attachment 1/10 "wide if translated correctly, one for 1/7", one for ravioli. Stainless steel, with a wooden handle and guiding wooden rollers (ravioli) + 2 wooden scoops and a knife with 2 wheels. Made in Italy.

In METRO there are two options: just rolling the dough (about 1650 rubles) and with 3 additional attachments (5192 rubles). One noodle attachment 1/10 "wide if translated correctly, one for 1/7", one for ravioli. Stainless steel, with a wooden handle and guiding wooden rollers (ravioli) + 2 wooden scoops and a knife with 2 wheels. Made in Italy. I have already ordered a gift for the New Year, I will have to wait on March 8, if I don't change my mind. There are a lot of negative reviews on the link, although I always roll out dumplings and noodles badly

girls, for 5 thousand - this is too much IMHO
in three bears or in a joint purchase - an Italian machine (rolling + 2 types of noodles) - no more than 1700 are obtained.
And the ravioli - all the same, the filling does not get into the dough.

And how is minced meat generally added there? A teaspoon separately in each square or a large portion at once.

Lika, there two layers of dough are clamped with rollers and a holder for minced meat is inserted between them, minced meat is put into this holder and the handle is turned.
Once again, I can repeat myself - of all the options, it is better to take a machine without additional attachments, where there is one native nozzle for cutting noodles. This is enough for rolling out the dough and making homemade noodles. The ravioli turn out to be terrible - the filling is not captured as expected, they turn out to be empty, and even such a disgrace is happening in the seams. The disadvantage of this attachment is that a strip of dough is formed between the ravioli themselves, which will then have to be thrown out, because it breaks off from one and the other row of ravioli.
In general, from my experience, I would take a simple machine with one native nozzle where you can make homemade noodles.
But it seems to me difficult to regret the machine itself. I only regret that it is too narrow and continue to hunt for a more global version.
In general, you need to write a letter to the Panasonic management, since they are studying our market so thoroughly, why not come up with a dumplings at home? What's so complicated about such a unit? Well, there are big ones, small ones are really easy to make. True, if you do it, then sellers of professional dumplings machines and manufacturers of dumplings will have to go broke! Only Panasonic guys will get rich

And how is minced meat generally added there? A teaspoon separately in each square or a large portion at once.

I tried it with a spoon, too, it doesn't work. If you want beautiful ravioli - buy a nozzle like this for a penny and make it by hand, simply and beautifully.

Once again, I can repeat myself - of all the options, it is better to take a machine without additional attachments, where there is one native nozzle for cutting noodles. This is enough for rolling out the dough and making homemade noodles.

But what about spaghetti?

But what about spaghetti?

Spaghetti is too much and I use it! But if you experience financial problems and choose between the cost of the machine and the presence of a spaghetti nozzle, then I think it's better to do without it. Moreover, all kinds of pasta must be made from durum wheat flour, but it is difficult and expensive to get it, many find it easier to buy ready-made.
Expressed in the previous post a little incorrectly "In general, from my experience, I would take a simple machine with one native nozzle where you can make homemade noodles" - here it is necessary to correct that I would not "take" but "advise take" because I am everything from spaghetti I will not refuse.

Girls, SOS !!!! I read a lot of good things, took out my ATLASinka and started making dumplings. She's stuck. I began to spin it to clean it, and when I shook everything out of it and began to collect, two iron plates popped out, which are attached with pins, now I don't know how to assemble it. If anyone has the opportunity, describe how the studs stick out - outside or inside and how these plates are connected - with flat edges or rounded. I really hope for your early reply. With respect, Nadezhda.

Lika, there two layers of dough are clamped by rollers and a holder for minced meat is inserted between them, minced meat is put into this holder and the handle is turned.

In the photo on the box I saw two rollers with molds above them two wooden guide rollers for the dough, but I did not see the holder for minced meat

Here is the machine that is sold in METRO It is called La Fabbrica della Pasta.
The recipe for ravioli says that the filling should be put with a spoon, carefully, then slowly turn the shaft. You can cut the ravioli when it is a little dry. The text of the instruction was very poorly visible, she did not fully translate it. There are so many options for machines and attachments, there are with a motor and some other mechanisms for cheese, pesto, tomatoes. So interesting

Pretty little things! Especially because it's electric. Manual is also not bad.
I have a Pastaia Italiana manual machine from this series. Makes a wide layer of dough, and additional. nozzle (as pictured) for slicing thin and wide noodles.

I draw your attention to the fact that I also acquired specials in my time. manual machine for making pasta, cones, etc.But apparently for this you need to use a different type of flour (durum?), Since the horns turned out, but when dried, they split in half lengthwise and it turned out ... And you need to eat them only fresh, the dough turns out like dumplings in quality.
So my love with this machine did not take place, I will take it to the dacha to study ...

And how is minced meat generally added there? A teaspoon separately in each square or a large portion at once.

There is such a nozzle for this machine, which allows you to automatically put minced meat between layers of dough, but according to reviews, it does not work very well.

Well, I finally got my hands on my noodle cutter (Atlas-150) .. with a standard nozzle for 2 types of noodles .. I kneaded the dough in a bread maker according to the attached recipe (I thought I could look for something more interesting, and Jamie Oliver gives the same one) .. started rolling .. I'll tell you, it's terribly interesting .. only flour still needs to be added when rolling out decently and it is desirable that the second person was in the grip, so it is more convenient .. cut thin for soup, wide for Carbonara .. happy as an elephant all weekend I thought to roll it out, my husband literally held and did not let her get it, arguing that he was not able to eat so much

"Admin, did I understand correctly that you are making ravioli on a typewriter?"

No, I don't, because the nozzle does it disgustingly (as does the nozzle for dumplings). A matter of taste and desire, but I would not recommend buying these attachments, they lie motionless. The picture, of course, turns out beautifully.
It is easier to roll out the layer, put the filling, close with the second layer, and cut the squares of the required size with a roller (attachment to the nozzles), and it turns out very neatly and beautifully.
Or the second option - cut into squares, put on one filling, cover with the second, fasten the edges with the prongs of a fork - it also turns out neatly and beautifully.

In general, I like making dumplings more, I also add them even to ready-made borscht, several pieces each. I make the simplest dough - flour, egg, salt, water, and everything by eye. I knead with a mixer or bread maker, when rolling on a typewriter I add flour.

Admin, what is the width of the test on your machine? I'm looking for a wider device, but so far I have not found anything except a terrible kind of device, I have given a link here for a long time.

Admin, what is the width of the test on your machine? I'm looking for a wider device, but so far I have not found anything except a terrible kind of device, I have given a link here for a long time.

Forgive me, if I am not quite sure about the answer, the machine is packed in boxes with things and has not arrived yet. If I visually remember - then the width is 15 cm, and in length how much will be obtained from a piece of dough. For me, this is a convenient width, it turns out 2 strips, but if across, then convenient squares are cut just under the dumplings, then folded diagonally and ... hello.

Once again, I have an Italian hand cut, the set includes a nozzle for wide slicing of dough, a noodle attachment (thin and thick 2 in 1) and prisp. for cutting squares.
But I bought for a long time.

Noodle cutter by MARCATO-ATLAS Italy .. I will post a photo of the box and the noodle cutter itself. The kit included a device for curly cutting of dough in even squares .. with rhombuses, the size is adjustable .. and a knife for smooth cutting of a strip of emerging dough .. as I understood it for lasagna .. A nozzle for making ravioli .. bought separately .. little in demand .. Although I suppose you can get used to it .. and make very tasty ravioli .. dumplings in soups with different fillings ... In general, I'll try .. I'll report ..
And yet .. I bought it in Orenbuoga .. 15 years ago .. accidentally came across the department of this particular company .. WHAT WAS ONLY NOT THERE !!! And machines for making horns and curly pasta ... different types of spaghetti. Similar and working on the principle of an electric meat grinder .. But there are an incredible number of attachments to it .. of different sizes and configurations .. !!! In general, my eyes ran up ... But I fell for this particular noodle ... The only thing What I still regret ... did not buy an electric drive for it ... It fastens on the side with a slight twist in the grooves adapted for this ..Then working with her would have turned into a child's play ... There is no need to attach to the table .. which is even more convenient ... So those who want to buy .. keep this in mind !!

Regarding drying noodles .. I live alone .. kneading from one cup is enough for me for two hearty dinners .. If my son comes .. we eat at a time .. Therefore, if there is C / P .. the need for preparing noodles for future use .. disappears .. Yes, and kneading steep compared to bread dough .. yes in two portions .. for C / P it is stressful ..
I used to dry it ... overnight on one side .. in the morning I turn it over ... in the evening in a canvas bag .. But the dried noodles, you have to cook longer to soften .. and the taste from additives has become boiled down too .. So chito ...... Winking
Decide for yourself ..

Noodle cutter by MARCATO-ATLAS Italy .. I will post a photo of the box and the noodle cutter itself.

The car is very good. I recently bought one of these in Moscow at the Bagrationovsky market, because my beloved man is an inveterate macaroni. Truth hasn't tested it yet. I'll try it - I'll share my impressions. Speaking of the price. I bought it for 750 rubles. In "Evrodom" in the department "Eurodom" I saw the same for 2600.

URRRRRAAAAAAAAAAAA !!!!
They brought it. Such a small box. Pretty. I was afraid that I was huge, there is nowhere to store all my goods.
🔗 🔗

Members of the forum, who have noodles or who knows, tell me - this noodle (your own) cannot be cooked for the future? Well, like shop pasta, so that in the evening, whoever comes will burst. Only in portions? So you need to dry? How do you dry, where? I have no place at all to hang noodles. I don't want to be on my ears

Members of the forum, who have noodles or who knows, tell me - this noodle (your own) cannot be cooked for the future? Well, like shop pasta, so that in the evening, whoever comes will burst. Only in portions? So you need to dry? How do you dry, where? I have no place at all to hang noodles. I don’t want to be on my ears.

I dry chopped noodles by simply spreading them out on paper on a tray (baking sheet, table), in the dryer.

I make spaghetti stuffed (gravy, sauce) and portioned into the layer. I freeze jars in the freezer, then directly from the freezer in the microwave - and the food is served, the taste and quality from the freezer does not suffer.
It is also possible to boil the noodles in the freezer, then for a side dish or for filling the broth without defrosting.
By the way, I very often freeze many dishes in portions - borscht and different soups, cereals, pancakes, etc., then it helps out well. Immediately in the microwave and ready, only more time must be given.

And if dried, then at room temperature?

Sprinkle abundantly with flour, mix gently, lay out in one layer and dry at room temperature *, stirring occasionally so that they do not stick to the paper. Now you can put it closer to the heating. Dries quickly. I put it in a bag and leave it open for a while so that it dries very well.

Good pastime to all !!! I cut the noodles by hand. I roll out a layer of dough, let it dry a little, then cut it. I fold it in one layer on a large piece of fabric. Since a little more flour is initially assumed, it does not allow the noodles to stick together. I dry it for several days, spread it out on the table, then sift the excess flour, put it in a plastic bag - and it is stored for a long period of time.

What is durum wheat flour? How does it differ from an ordinary bakery? More gluten? Or what else?

I found it here:

The content and quality of gluten affects the ability of flour to shape the dough and keep the shape given to the dough; on the cooking properties of products (to maintain shape during cooking, ensure elasticity, exclude stickiness, reduce the loss of dry substances).

Gluten from durum wheat flour has characteristics that make it possible to obtain a dough with optimally elastic-plastic-elastic properties, capable of "dampening" stresses arising from the formation of a semi-finished product, drying products and their transportation.

The solidity, strength of the structure of the dough at all stages of the process of making pasta is ensured by the amount of gluten, not less than 28%. A significant decrease in the gluten content leads to a change in the structural and mechanical characteristics of semi-finished products, dry and welded products towards deterioration; increase - practically does not have a significant effect on these characteristics, increasing only their nutritional value by increasing the protein content. At the same time, subject to the necessary production parameters, it is possible to obtain products of a sufficiently high quality from flour with a gluten content of less than 28%.

Pasta made from flour with a low gluten content with disturbed technological parameters are distinguished by low strength characteristics, which lead to an increased content of non-standard products, including crumbs and deformed products.

🔗
The conclusion is: add gluten to the dough ???

["Ballast substance is a substance that passes through the body in an unprocessed form. It is not absorbed into the bloodstream and does not provide energy. The main task of ballast substance is to ensure regular bowel cleansing."]

And what is durum wheat flour? How does it differ from an ordinary bakery? More gluten? Or what else?

Durum wheat flour is distinguished by the fact that it is made from Durum wheat. Such wheat is HARD compared to ordinary wheat and contains incomparably more BALLAST SUBSTANCES (fiber, pectin), which are very useful for the body. They do not recover from products made from such flour, because (I quote) "Ballast substance is a substance that passes through the body in an unprocessed form. It is not absorbed into the bloodstream and does not provide energy. The main task of ballast substance is to ensure regular bowel cleansing."The property of ballast substances not to be absorbed into the body is very valuable for health. To explain it simply - an irritating substance enters the stomach, which is very difficult to digest, the body has to spend a lot of energy in order to get rid of indigestible food in the stomach. At the same time, heavier artillery goes into battle, acid is thrown out to aid digestion. Acid release is nothing more than excess cholesterol. With the regular use of ballast substances, the acidity of the blood decreases (due to the release of cholesterol), the intestines are cleansed of harmful substances, the body feels saturated, but does not receive calories as such.
The main products containing ballast substances are nuts, grains, bran, vegetables (without starch), fruits.

No gluten can save the dough, the raw materials for the production of ordinary flour and flour from durum wheat are different.
From the point of view of the benefits of the product, making pasta at home from ordinary flour does not bring any benefit, quite the contrary. It is more useful to buy pasta in the store with the composition of HARD wheat flour + water + salt. In Italy, a law has been passed on the obligatory reliable indication of the type of flour in the production of pasta.

The conclusion is this: add gluten to the dough.

No gluten can save the dough, the raw materials for the production of ordinary flour and flour from durum wheat are different.
From the point of view of the benefits of the product, making pasta at home from ordinary flour does not bring any benefit, quite the contrary. It is more useful to buy pasta in the store with the composition of HARD wheat flour + water + salt. In Italy, a law has been passed on the obligatory reliable indication of the type of flour in the production of pasta.

And I bought a noodle cutter. Empire La Fabbrica della Pasta.
And it looks like she was stupid with a choice and broke in one bottle
I bought it at the Metro. There was a small one, with one attachment, so it would be better to take it.
In mine: Ravioli attachment. With her everything is clear, I did not count on her. Next comes two more nozzles. One makes the noodles and spaghetti thinner (noodles? For without a hole in the center), and the other makes the noodles thinner and tighter noodles, only thicker. Moreover, from the last nozzle of the vermicelli there is a double row of this very vermicelli. Well, a bunch of all sorts of small bells and whistles, such as a brush for cleaning, two wooden shovels, a cutter with two blades, for an even layer.
I have not seen other options in our city.
In general, the thing is cool. I really liked it. Everything can be done so quickly. And what kind of thin dough you can get True, I don't know what such a thin dough can be suitable for.
There are only 6 divisions on my noodle cutters, and not 9 like many here. But it looks like 9 and nowhere to go because already for 6 the dough is really transparent.
Finally, I can stick a lot of dumplings, and without problems for the whole day. Or maybe some other strudel I'm fucking crazy - dreams, dreams
So I think, maybe such a transparent dough is suitable for strudel? I have not done it before, because it would be very confusing to roll the dough by hand. Now I want to.

You can also do lasagna

I found out how it differs by 6 divisions and 9. I was told that 6 corresponds to 9, but between them where 9 is simply more divisions. If this is true, then don't be upset.

[foxtrader]

Lasagne, yes, you can. I've already thought about that. I love her very much. But the doors for me will soon have to be expanded

foxtrader, and what did you not like the choice?

Lika , I'll explain what's the matter. It is necessary to pay attention to the attachment of a simpler model.
I just don't understand, what for do I have almost the same two nozzles? The difference in finished product thickness is almost zero. One attachment for the eyes and for the ears would be enough for me. And raviolnitsa is generally awful. I haven't seen such a thing for a long time. And most importantly, the raviol squares are so scanty that it’s nothing strange that the girls could not fill them with the filling. I have not tried it with the filling yet, but simply rolled the dough in a double layer through it. And what I saw did not please me. I'll have to try it with the filling. But it seems to me that nothing will work. There is a suspicion that the dough for ravioli should be different, more dense or something. And I'm not sure as a result.
Now, without thinking, I would even take a simpler model, with one nozzle. True, I do not know what kind of attachment is in this model. What if there is no vermicelli attachment in it? And I liked her. But this is not critical either. The coolest thing about this noodle cutter is the ability to roll out the dough. The rest is nice bells and whistles. Although undeniably nice that she can cut the noodles quickly. I consider everything else to be optional delights

[foxtrader]

The one that is "not expensive" in METRO (1615 rubles) has 3 rollers in a row, all non-removable. One for rolling out the dough and 2 others for spaghetti and noodles. There is nothing more. The box was open, so I examined it.

And raviolnitsa is generally awful. I haven't seen such a thing for a long time. And most importantly, the raviol squares are so scanty that it’s nothing strange that the girls could not fill them with the filling. There is a suspicion that the dough for ravioli should be different, more dense or something.

So raviolki should be small - on a half bite. The fact that in our stores in the freezing departments next to dumplings lies and is called "ravioli" has nothing to do with them. The dough must be tight for them. Fresh, real ravioli (also in METRO) has a strong yellow and elasticity. Maybe they put more eggs (yolks) there. We need to look for recipes on the site of these machines.
foxtrader, I am just this nozzle most of all interested in a typewriter. I really thought that there was something wrong with the machine, it was not working well.
I wonder if you can roll out the filo dough on it? Or it should be even thinner than 9.

In the instructions for my noodle cutter .. it was written; In the past, what for noodles .. what for ravioli .. for 500g of flour there are 5-6 eggs ..
And I roll out the dough through dividing .. let's say 1 then immediately 3 if you need a thin dough .. then after the three it is 6-7 or 8 .. depending on the required thickness ..

The one that is "not expensive" in METRO (1615 rubles) has 3 rollers in a row, all non-removable. One for rolling out the dough and 2 others for spaghetti and noodles. There is nothing more.

Here is my noodle cutter just like that, only half the price.

I'm with another crazy idea. And if the noodles are not dried, but frozen (not boiled), what will happen?