Homemade noodles, ravioli and everything for making them

Is there an adze for noodles without eggs?

Is there an adze for noodles without eggs?

Yeah, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=48.0 post number 17.

[for 950 rubles]

Girls, maybe someone will advise - I decided to buy a noodle cutter, while I look after, I choose ...
I found a nameless one in a local household for 950 rubles
or this one for 1600 rubles.

They look the same. And if there is no difference, why pay more? Here the only point, perhaps, may be that the cheaper (as well as the more expensive) may not "cut through" the noodles in places (there were complaints in Temka). Go to your household, let them test drive on paper - let it work as a chopper

🔗

Yes! I can do it !!!!!!!

How thick do you make spaghetti? The thinnest (I have 9) is too thin for me, so I'm just going to do it, maybe someone will tell you the optimal thickness? 4, 5, 7?

The thickness sometimes depends on the density of the dough. Very tough dough can be rolled out at the finest setting. Different models have different scales and corresponding thicknesses. One experience is better than a hundred theoretical assumptions. Moreover, nothing can be spoiled there. I did not like the rolling, they rolled everything back into a ball and rolled it again at the desired thickness.

I rolled it to 7, then cut it into noodles ... good thickness, but let's see how it will be boiled, I did it without eggs

Yes! I can do it !!!!!!!

Magically!!!! Only, here, beat me with slippers, (or whatever you want), but tell me, honestly, why do you need such long noodles? Is it inconvenient to eat it ??? On the contrary, I cut towels into pieces, 15 centimeters, or even shorter.

Inconvenient, for how interesting, fun and original! You can't buy such a long one anywhere!

[Aygul]

They look the same. And if there is no difference, why pay more? Here the only moment, perhaps, may be that the cheaper (as well as the more expensive) may not "cut through" the noodles in places (there were complaints in Temka). Go to your household, let them test drive on paper - let it work as a chopper

Thank you, Aygul!
I also thought at night, grab a piece of paper, go twist it))) And even today my husband and I went to the hozmag, where they saw noodles in the summer, asked if they could bring it next time (but this will only be January 15). So there they were 700r each, the local saleswoman took it, she was happy, she only said that it was necessary to dry, or very good. roll the steep dough so that everything is cut through. But it seems like this in all noodle cutters ... So I will hold my fists for bringing them, and for inexpensive ones! )))

Magically!!!! Just beat me with slippers, (or whatever you want), but tell me, honestly, why do you need such long noodles? Is it inconvenient to eat it ??? On the contrary, I cut towels into pieces, 15 centimeters, or even shorter.

Ir, I made them so long for drying, and when I was filling the soup, I broke them shorter. How delicious she is in the lean version

Mas helped me, he twisted everything himself, I only served the dough. And he likes it when takiiiiiiiiiiiiie longiiiiiiiiiinny noodles come out!

Mas is a killer argument. For him nothing is a pity, even to eat two-meter noodles

girls, I need advice! Yesterday I bought a Webber be-19 noodle cutter, it so happened that without instructions. The paper cutting test went well, rolls out - a song, he cuts thick noodles by 6 mm well, and with a thin one by 1 mm - it is worn out.Either the dough does not capture, if the layer is dry, it does not cut through, if it is wet, it generally crumples. At some point, the work got into an argument, and we got a small amount of fine noodles of good quality. I was worried - either I could not adapt myself yet, or I have a marriage ... Maybe there were recommendations in the instructions, but where can I get it ...

[etel]

etel , I have a different noodle cutter, but the problem is the same. The instructions do not say anything, but I understood this for myself, after several experiments: thin dough is not really noodles, but rather spaghetti, i.e. we cut thin dough on a wide noodle nozzle, and on a small one - thick layers.

thank you Irina-Ikra! and what thickness mode for rolling the dough do you choose, so that you can then cut into thin noodles? I have 9 modes declared. It seemed to me that to get thin noodles, the dough should be made as abruptly as possible and not dry out the layers. Now I'm going to check in practice, until my husband came home from work, he has not yet seen the purchase, he needs to show everything in openwork, otherwise he will condemn me for buying a second noodle cutter

The steepness of the dough - according to feelings and experience. Honestly, that's what I do. Too wet dough does not cut well, and too steep dough does not roll out well.
I have 7 levels. 7th thinnest. But on it I have a bad cut on both nozzles. I set myself 6th for wide noodles, 5th for narrow noodles.
All the same, you will have to comprehend everything in working order, and our noodle cutters are different, and the dough can turn out to be of different plasticity. Adapt quickly, I think. Good luck!

yes, you have to dance around thin noodles, that's for sure, since it's too lazy to cut. A day later, I look at the noodle cutter not as nervously as in the first minute. Having similar problems is reassuring. Thank you for sharing your experience, Irina-Ikra.

they brought me titanium) and she has her own hole for the handle for each noodles .... total 3. made well. only no plate for serving dough. cut the paper with a bang

PS after almost a week I tried it ... it's some kind of fairy tale, everything is spinning well, it doesn't crack, it doesn't ring
the only thing is only 6 degrees of rolling, I would have something in between 1 and 2) on the 1st thinnest it is even scary to mold dumplings - transparent!
he cuts noodles perfectly, I don't even need to dry the dough - I sprinkle it with flour and cut it with a bang and is thin and thick

Girls, I want to buy a noodle cutter, advise which one is better, I am mainly interested in rolling the dough, I saw not an expensive one, but went into a search engine and there are a lot of them, well, I was confused. And is it still worth buying?
Thanks for the advice

Girls, I want to buy a noodle cutter, advise which one is better, I am mainly interested in rolling the dough, I saw not an expensive one, but went into a search engine and there are a lot of them, well, I was confused. And is it still worth buying?
Thanks for the advice

I bought mine for 2400 in Moscow, I'm happy as an elephant
Empire Titania -type Italy, instructions and truth only in Italian
no problems with cutting-rolling-sticking of the dough

I bought mine for 2400 in Moscow, I'm happy as an elephant
Empire Titania -type Italy, instructions and truth only in Italian
no problems with cutting-rolling-sticking of the dough

Thank you. Did you buy online or from a store? where exactly

I have Titania for many years. I rarely use it, but ... I don’t want another one ... After many years of washing I was able to disassemble, clean out the rust and again I DO NOT WANT another !!!

For comparison, a marinator of the same age, after a long washing and drying, flew into the trash can with the engine running ...

Thank you. Did you buy online or in a store? where exactly

Once upon a time, I bought it in the Metro (in Khimki) in the pan section, on the advice of someone from the forum. There were even more expensive ones, with the ability to make ravioli ... But I didn't buy the more expensive one, on the advice of, again, forum users, whose enti ravioli didn't work out!

... After years

Well, before it seems to me that the assembly was much better, but I want to know who just recently bought a modern one, But thanks for the advice, if I find anything I'll take

I have Titania, bought a year and a half ago. I'm very happy, I don't want another one. I easily roll two-meter dough towels on it.

I scored the name in the search - and chose the cheapest one with delivery
there were 2 options - a Russian project (I know this company, she deals with equipment there 1999 +500 delivery)
and 2nd option 2400 free shipping 🔗
elsewhere 3000 and more

I trust the Russian project more, there are a lot of negative reviews for 100 orders - but I ordered on the 30th - accordingly, the driver from the Russian project 99% would not reach me and would not wait while I twist-twirl-check on paper
The courier of 100 orders was, to put it mildly, non-Russian, but waited for me in the shopping center, we walked to my house 600m (since the area was stuck in traffic jams), waited until I checked and I even left 100 rubles for tea
the choice is yours! cool machine

bought a swell yesterday. The dumpling maker (round) I doubt that the hotly advertised rectangular dumplings are much larger in size - and so practically one dough, in general, I did not like, was molded in the main. manually (and I wanted to automate the process

In a round dumpling maker and in a square size, the resulting dumplings are the same.

In general, probably, if you choose a cheap noodle cutter, you can also consider the option of my Bohman. Manual, simple, as true. Efforts to roll out the dough and cut the noodles are practically none, if there is no goal of making many, many dumplings and noodles at a time, then the cooking process is absolutely not costly in time and effort. I make a regular portion at a time from 200-300 g of flour, all preparation takes (with kneading the dough in a bread maker) 30-40 minutes, of which rolling and slicing takes 15 minutes.
It's another matter if there is a need to make hundreds of dumplings (I know that this happens when there are hunters in the family). Then it is better, of course, to take an electric noodle cutter.

I agree with you, when I make the dough (1 egg, 50 ml of water, I don’t know how much flour) - then everything rolls out and is molded alone quickly.
But yesterday I made 2 eggs - I pierced for almost 3 hours! this is necessary so that one roll-circles cut out (by the way, I have no problems with a steeper dough from the leftovers - when I put the dough on the oilcloth, I don't add flour, I cut the circles and the leftovers into the bag). But the dough sheeter is a thing! my palms also turn red and sore from a wooden rolling pin - for me in general salvation

No, swimming for 3 hours is not our method
Buy noodle cutter immediately! Any

so I made dumplings! started with dumplings, finished by hand
My titania cuts noodles perfectly, I would knead-roll-cut-cut from so much dough in 1.5 hours

while I twist-twist-check on paper

Girls here I did not understand how to check it, what does it give? What you need to pay attention to when checking
Thank you all for the advice

Check - that the distance between the rolling shafts is the same, the shafts themselves are even without dimples-potholes
the execution itself is neat
skip a sheet of paper on the noodle cutter - if part of the paper does not cut through, then there will be problems with cutting the noodles

Has anyone frozen the noodles? They say it's better to freeze than dry. How to do it? Portioned ?. She's probably going to stick together.

Hostesses, help me please! I never bothered with dough machines and noodle cutters, and once I got on the bread maker, I immediately needed a hundred things !!! And most importantly, the question arises "how did I live like this before?"))))))
I walked through Temka superficially and on Google, but I did not find an answer to my question, but got even more confused.
I am interested in the whole process, well, correct me please. I knead the dough, according to a certain recipe, then roll it out and cut the shape I need and put it in a dough machine, skip it several times until the desired shape and then cut it into noodles, right?
I just looked at this Noodle cutter Peterhof PH-1602

Ordered a noodle cutter and a foolish ravioli attachment. now I'm waiting for what will come to me and what to do about it.

marcy, I don’t know, about ravioli nozzles very, very rarely good reviews, it’s easier to make in the form
can not refuse?

yulyax, I knead the dough in hand (not steep), leave it to rest for half an hour, then beat up a little flour and roll the dough in a dough rolling machine and roll it to the condition at the greatest thickness - so as not to knead

Then I either cut out the circles - and on dumplings-dumplings (the leftovers in a bag and then roll them out for the second time) or cut the noodles

Ordered a noodle cutter and a foolish ravioli attachment. now I'm waiting for what will come to me and what to do about it.

So I almost ordered it, I haven't paid yet, I have time to refuse ... Do I think I need it?

For me personally, the prefix ravioli is a mute reproach to me that I did not listen to advice. I thought I was stubborn (and this is true!) And I will curb the obstinate prefix Alas, the ravioli prefix did not work for me. And even if I did, I still wouldn't use it, because ravioli are made with a postage stamp.

For me personally, the prefix ravioli is a mute reproach to me that I did not listen to advice. I thought I was stubborn (and this is true!) And I will curb the obstinate prefix Alas, the ravioli prefix did not work for me. And even if I did, I still wouldn't use it, because ravioli are made with a postage stamp.

What brand do you have? Or are they all the same?

Do not take any prefix. I have a real Italian Titania. She rolls the dough and cuts the noodles wonderfully. I advise you to just take a noodle cutter, and spend the remaining money on another device.

[yulyax]

yulyax the process with the noodle cutter looks like this:
1. You knead dumplings or noodles in any way (by hand, in a food processor, dough mixer, bread machine). And let him sit for 15-20 minutes, or a little more, as you are used to.
2. Set up a noodle cutter for work - those rollers that do not cut, but only roll the dough. I need to screw the noodle cutter to the table (like old manual meat grinders) and insert the handle into the hole near the rollers. That's all the preparation
3. Tear off a small piece (with a large plum) from the common piece of dough and start rolling it immediately between the shafts of the noodle cutter, starting with a large "hole" between the shafts, gradually reducing it to the thickness you need. A couple of times they rolled them between the shafts - they got a rather large even "towel" from which you can cut whatever you want: dumplings, noodles ... Of course, you should have a little flour on the board to adjust the stickiness-density of the dough.
You do not need to roll out anything in advance, the noodle cutter will roll out everything itself thinly and evenly.

As for the raviol nozzle - I believe and hope that someone will master its main secret and tell us all.

Today I tried my noodle cutter, which I bought quite by accident, walking into a dishware boutique. It was December 30, in my heart there was an anticipation of the New Year, I wanted gifts and new culinary adventures. Then she scolded herself for this spontaneous impulse and convinced herself that I didn't need THIS. As a result, today I realized that the purchase was very blind. We ate chicken noodle soup heartily. How delicious it is! Memories from childhood - sometimes my mother made us happy with such yummy (sometimes, because she herself could not eat chicken in any form and could not even smell, and cooking chicken dishes was a feat for her).
The rest of the noodles were carefully rolled into loose "nests". While she lies on the wire rack in the kitchen and dries up. I also can't decide what to do - dry it to the end or freeze it. I am leaning towards the second option.
And I want to say a big thank you to everyone who shared their experience in this topic. Here I found recipes and advice.

Tverchanka, let the noodles dry properly.You don't need to store it for a long time, but when it dries well, put it in a bag or (even better) in a large plastic container, and put it in the refrigerator, or in the chill somewhere. You can freeze, but I don't see the point in this. But if you want to - freeze any - even dry. Nothing will happen to her anyway.

Thanks for the answer! Something I'm really dull,. It got confused completely out of the blue. In fact, it’s not a year for me to keep it, such a deliciousness.

As practice shows, even if you want to store it for a long time, it will not work. Delicious! .. And therefore it is eaten very quickly.

Oh, girls, she came to share her joy! I bought today a noodle cutter (ordinary, Chinese, for 749 re), and we have already tried it as a dough roll - they made dumplings!

As practice shows, even if you want to store it for a long time, it will not work. Delicious! .. And therefore it is eaten very quickly.

for sure, for myself I know how much time I spent figuring out how to store the noodles ... but they were not useful, because with any quantity, it is enough for a maximum of several days, because then they require it in any form - and in the first , and in a side dish ... well, they haven't tried Toko yet in compote ...

[Inus]

Inus, compote is a thought!