Homemade noodles, ravioli and everything for making them

I just made the noodles. 100 g flour (Durum) + 1 egg.
Spun the dough in a chopper blender.
I came to what conclusion. On my typewriter
thin vermicelli is obtained only from Durum flour.
From simple wheat does not want to cut.

Now I tried a thin one, but that it cuts badly, squeaks, slows down, in general, the rollers do not work well, but what is interesting in the opposite direction spins perfectly in the idle direction than in the working side. What to do?
Yes, girls how to clean it after use
I tortured you today with questions, well, without your help, no matter how

[Tatyana]

Tatyana do nothing, wait until it is developed
and do not try to lubricate it with oil, especially vegetable oil.
Better to throw it away. I don't clean it in any way, it's not in oil.
I brush off the remnants with a brush and that's it.

Ladies, what kind of blenders do you use to knead the dough? I don't mean the brand, but the device. In my understanding, a blender is either a glass with knives at the bottom (like for whipping a cocktail), or a leg for grinding and stirring. Can't imagine how you can knead the dough with this?
Clear the darkness, pliz, or even better show the process itself or at least the device itself.

Help please: I am delighted with the dough kneaded and rolled out by the combine. I'd like a ravioli. Recommend a cutter that cuts and rolls the edges at the same time. Thanks in advance.

[Babushka]

Babushka,
and what a wonderful harvester such that even the dough rolls out?
And today I paid for the Titania noodle cutter in one of the online stores, and I searched for a long time: it seems to hang on the site, make an order, then they call back that it is not available, but hangs "to fill the assortment." There is definitely a cutter on the forum, or about roller... Need to search.

[Babushka]

Babushka,
and what a wonderful harvester such that even the dough rolls out?
And today I paid for the Titania noodle cutter in one of the online stores, and I searched for a long time: it seems to hang on the site, make an order, then they call back that it is not available, but hangs "to fill the assortment." There is definitely a cutter on the forum, it seems he still roller... Need to search.

I have a Bosch MUM86A and a rolling attachment for it. I make dumplings, khinkali, lasagne. But then I wanted classic ravioli with spinach and cheese, and also with shrimps ...

https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=1429.1660

Here about the wheel knife for ravioli and pasties. When I read it, I also put it aside in the number of Wishlist.
Something the link is not active (you need to learn ...) In Kitchen Trivia from page 84

Oh, girls, and I'm disappointed with such a knife. Oh-oh-very long wanted him, brought from Germany. Fortunately, there was no limit until I tried it ... It fixes the dough very badly, literally draws the pattern. The dough should be thick enough to hold more or less. Such a whole is not maneuverable, the dough is hammered into the cells ... I was tormented with it, I was tormented, and I gave it to my friend to work with plastic (((

Oh, girls, and I'm disappointed with such a knife. Oh-oh-very long wanted him, brought from Germany. Fortunately, there was no limit until I tried it ... It fixes the dough very badly, literally draws the pattern. The dough should be thick enough to hold more or less. Such a whole is not maneuverable, the dough is hammered into the cells ... I was tormented with it, I was tormented, and I gave it to my friend to work with plastic (((

And who is the manufacturer? And I wonder if Teskoma has one?

And who is the manufacturer? And I wonder if Teskoma has one?

Kuhenprofi. Exactly the one in the pictures (to which the girls gave links above).

I also have such a ravioli knife in Wishlist for a long time, but wherever I look in stores, I don't have one. The sellers have no idea what I'm asking them. You have to walk with a photo.

[Florent]

Ladies, what kind of blenders do you use to knead the dough? I don't mean the brand, but the device. In my understanding, a blender is either a glass with knives at the bottom (like for whipping a cocktail), or a leg for grinding and stirring. Can't imagine how you can knead the dough with this?
Clear the darkness, pliz, or even better show the process itself or at least the device itself.

It's funny that no one answered ...

Florent, there are three devices for kneading dough:
1. Hands. Well, I will not consider this device, because personally I have it crooked ...
2. Bread maker. Pelmeni mode. But the power of the bread machine is not enough. She will not interfere with a tight dough.
3. Combines. Most often these are the Boshi and Kenwoods. I have Morphy Richards. Well, just because I, as always, fought off the pack. For a good mixing, you need to take a harvester with good power. There are themes for the form about harvesters.

The best device for kneading noodles is # 3.

[floran]

Ladies, what kind of blenders do you use to knead the dough? I don't mean the brand, but the device. In my understanding, a blender is either a glass with knives at the bottom (like for whipping a cocktail), or a leg for grinding and stirring. Can't imagine how you can knead the dough with this?
Clear the darkness, pliz, or even better show the process itself or at least the device itself.

floran, read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2843.0, probably a bowl for minced meat is meant.

My noodle cutter is already at the New Mail, my husband goes to pick it up. I will also try to knead with a blender, only my small container of 200 g of flour will not fit.

wheel knife for ravioli and chebureks the same is. Chebureki "sticks together" tightly, not one has yet opened during frying. Can a very thin dough not roll? My husband brings a noodle cutter - I'll try, the minced meat is already ready, we will be with chebureks today

[Homemade fast noodles]

Homemade fast noodles https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=169674.0 where I describe the whole process of making noodles

3. Combines. Most often these are Boshi and Kenwoods. I have Morphy Richards. Well, just because I, as always, fought off the pack. For a good mixing, you need to take a harvester with good power. There are themes for the form about harvesters.

The best device for kneading noodles is # 3.

I agree completely. And for dumplings too ...

[Florent]

Florent, there are three devices for kneading dough:
1. Hands. Well, I will not consider this device, because personally I have it crooked ...
2. Bread maker. Pelmeni mode. But the power of the bread machine is not enough. She will not interfere with a tight dough.
3. Combines. Most often these are Boshi and Kenwoods. I have Morphy Richards. Well, just because I, as always, fought off the pack. For a good mixing, you need to take a harvester with good power. There are themes for the form about harvesters.

The best device for kneading noodles is # 3.

I agree completely. And for dumplings too ...

Uh, no, virgins!
This is something I myself know everything! It was the batch in the blender that interested me.
Knead the dough with your hands - God forbid! This is completely beyond my power, but the dough will just be offended by me!
Now I can't make dough in a bread maker - it has become unbearable to creak, and it will burn out even though the bread kneads and bakes excellently!
And I don't have a harvester.
In ancient times, the dough was kneaded with a Soviet Straume mixer, which, by the way, is still alive with me and plows like a beast. Hook attachments. Not bad, I remember, it worked out, but now this method looks somehow out of date.
However, ladies, thank you very much for your feedback!

LLika, and thank you so much for the link, it looks like this is the answer to my question, went to read.

Admin, your this method has long been noticed, but after all, stupid, and did not understand WHAT device of the three components of the blender you used.

[Admin]

Admin, your this method has long been noticed, but after all, stupid, and did not understand WHAT device of the three components of the blender you used.

With this, blender glass, which is on the right in the photo

Girls, I will buy a noodle cutter
If there are interested persons, we can cooperate in the joint venture.

I also want a noodle cutter. Only the quality interests: what it is, what it is, how it works. Will Russian roulette work: one works, and the other has Chinese? And from how many pieces is the wholesale considered? I found a joint venture for the "empire" at the kidstaff for 460 UAH. it seems. Now I'm thinking: overpay and be confident or play roulette?

Lily, I have a Chinese-Chinese noodle cutter, I took the cheapest one. For two years I have it, I have no complaints about it, it rolls well, it cuts the dough into noodles, the same excellent. Only the rolled sheets of dough I dry a little, and then I put them into slicing.

Mavka, you should play roulette only if the loss does not upset. We need to save on frequent spending, and we buy the noodle cutter once for a long time.

Mavka, you should play roulette only if the loss doesn't upset. We need to save on frequent spending, and we buy the noodle cutter once for a long time.

agree....

I had a Chinese woman for a long time. Curve-I-I, mama don't worry. I went to the children in the circle of crazy hands. I lean more towards Italians. Now I am watching a video where the uncle's beautiful raviolki are obtained with a nozzle, and the girls write that they are not at all .... Maybe someone does it, eh? You really need to decide on the nozzles ...

Girls, I will buy a noodle cutter
If there are interested persons, we can cooperate in the joint venture.

and someone already has this? to listen to reviews .... I want a noodle cutter, but the price is alarming cheap does not always work

and someone already has this? to listen to reviews .... I want a noodle cutter, but the price is alarming cheap does not always work

And on the German site, where we took everything for pasta, there are machines. I counted with discounts, but the price is quite comfortable.

Girls, I don't know by the quality, recently took Berjiner for myself, also China - so far I like it. And I want this as a present for my mother, she never had any devices, everything was done by hand, let her play around. I liked the price.
This is a wholesale site, maybe that's why it's so cheap?
And the wholesale is considered from 600 UAH from the entire site.

And on the German site, where we took everything for pasta, there are machines. I counted with discounts, but the price is quite comfortable.

oh, I'm still thinking, I actually want a dumpling machine like a tutu
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=87167.80

so I only have to persuade / dissuade me, of your choice

There is no such thing among the Germans. They only have some atlases and empires ... Apparently, they have not grown to high Chinese technologies

[Admin]

Girls, I finally got my car. I waited 2 months (the cost of our mail) ... I ordered from the UK through Ebay. Cost about 1500r.
Yesterday I checked it on paper, today on a small piece of dough. It cuts perfectly. I didn't add flour and didn't even dry it especially
I am very pleased.
Special thanks to Admin for advice in choosing

Girls, my car finally came to me. I waited 2 months (the cost of our mail) ... I ordered from the UK through Ebay.

And you can throw a link to the seller? I looked on Ibei, then basically only by yuk sending ...

[Irina S.]

Irina S. , thanks for the reference, but there are no cars ...

I didn't pay attention, sorry. But you follow, I think they will have more, this is not a private owner, but a store.
By the way, you can write to the seller (who does not send) and ask if he will agree to send, sometimes they agreed to me

Dear forum users. Who has both Chinese and Italian cars.Please tell me nozzles from Italian to Chinese fit? I mastered the whole topic and could not stand it - I bought a Chinese one. And now I'm thinking of buying attachments for other types of pasta. I can already wait for them by mail.

Girls, your advice is very urgently needed. I want to buy a dough rolling machine.
How important is the width of the rollers (15cm or 18cm)
Advise those who already have and use such machines.
Scrolled through the topic, but not thoroughly, a lot of interesting and informative.
You need to read it carefully (at the weekend, I will definitely do it).

Now advise what basic parameters a dough rolling machine (manual) should have: the width of the shafts, removable-non-removable shafts should be ???, etc.? (In general, what should you pay attention to when choosing) which models are more practical? At the moment I am a "layman" in this matter, I do not understand, but I really want to buy a machine.

[Tatalo4ka]

Tatalo4ka,
Natalia, I also recently asked here almost the same question
I made a choice in favor of quality, and not the width of the dough layer (18 cm-China): I recently bought a noodle cutter-dough sheeter Titania, made in Italy. Today I tried it for the first time, delighted!
Very high quality and reliable assistant, even the appearance commands respect.
Today, with her help, I quickly prepared a Saturday dessert for a family - pineapple rings in puff pastry:

Marina, thank you very much!
The girls and I in the procurement topic are just discussing which one to take ???
Your advice - well, right on time.
Thank you!!!!!!!

Hurrah! Yesterday I received it, my ATLAS-150 machine. What a sweetheart she is, pretty, tiny, lovely! In anticipation of the dough rolling, I studied the entire forum up and down, prepared the dough and started testing - everything worked out the first time and so great. The noodles were cut perfectly, the dough was rolled out so thinly, taking into account all the recommendations of experienced owners - the tests were EXCELLENT! Thanks to everyone who shares their experience here, how it helps newbies like me

[Creamy]

Girls, I don't know where to ask better, but I think the audience for dumplings and noodle cutters is the same. Found a Bekker BK-5200 machine for 1190 rubles, is it kind of inexpensive? I am on the advice Creamy I have already bought a new honeycomb dumpling maker and now we need a dough roll for it. For dumplings, will the dough from it be normal in thickness? By the way, I also want to try to make noodles (there is a Soviet noodle cutter, not used because of laziness to roll out long dough scraps).

[Creamy]

Girls, I don't know where to ask better, but I think the audience for dumplings and noodle cutters is the same. Found a Bekker BK-5200 machine for 1190 rubles, is it kind of inexpensive? I am on the advice Creamy I have already bought a new honeycomb dumpling maker and now we need a dough roll for it. For dumplings, will the dough from it be normal in thickness? By the way, I also want to try to make noodles (there is a Soviet noodle cutter, not used because of laziness to roll out long dough scraps).

I have Becker. I'm not happy with her. Rolls out the dough badly. He does not cut through the noodles completely. I bought last year for
900 rubles with something. Now I want to order on pasta in a joint purchase

Today I played with my noodle cutter again! I rolled the dough out not quite thinly, into 4, and then cut the narrow noodles, so I got real spaghetti, so great. In a word, I am happy as an elephant. Cuts through everything perfectly, not a single noodle cut through.

I have Becker. I'm not happy with her. Rolls out the dough badly. He does not cut through the noodles completely.

What's the problem with rolling? Do you do everything according to the rules: first on a wide "gap", then narrow it down? Maybe the dough is too dry, or are you taking a large piece?
Cannot cut through to the end if the layer is too thin for this type of cutting nozzle.

What's the problem with rolling? Do you do everything according to the rules: first on a wide "gap", then narrow it? Maybe the dough is too dry, or are you taking a large piece?
Cannot cut through to the end if the layer is too thin for this type of cutting nozzle.

Yes, I seem to do everything right. I read all the tips. Rides somehow unevenly, in some kind of waves. To cut the noodles more
or less dry the layers. As a result, I cut thin noodles, but it was worth the time and nerves. And use
layer for dumplings - there can be no question. And therefore I use it very rarely. And I would like to more often, because we also love noodles,
and dumplings, and manti

Now I want to order on pasta in a joint purchase

for the umpteenth time I hear about pasta and SP. Where is it? Give a link, pliz. Maybe I need too

[kirch]

kirch , it can roll in waves if you do not turn the handle continuously, but stop along the road. So, the piece was taken too large. Practice one more time. Take a lump for one rolling no more than an apricot or a large plum. And try to roll it non-stop. It is easier to control a small piece of dough with one hand so that the other is busy spinning
And finally, don't make the layer too thin. Stop at the penultimate, or even pre-pre-last position before cutting the noodles. Try to cut it, if all else fails, change the noodle cutter. If it works well, then don't go after subtlety. I think homemade noodles are delicious in any thickness.
Yes, and don't dry out the layers before cutting. For some reason, the last time I did it myself, I either dried it out, or something else ... But those layers that dried out were cut worse than those that were freshly rolled.
You just need to adapt to any "machine". Maybe you will still make friends with this one, and use the saved money to buy some more toy

[Aygul]

for the umpteenth time I hear about pasta and SP. Where is it? Give a link, pliz. Maybe I need too

Aygul, here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223255.0

[kirch]

kirch , it can roll in waves if you do not turn the handle continuously, but stop along the road. So, the piece was taken too large. Practice one more time. Take a lump for one rolling no more than an apricot or a large plum. And try to roll it non-stop. It is easier to control a small piece of dough with one hand so that the other is busy spinning
And finally, don't make the layer too thin. Stop at the penultimate, or even pre-pre-last position before cutting the noodles. Try to cut it, if all else fails, change the noodle cutter. If it works well, then don't go after subtlety. I think homemade noodles are delicious in any thickness.
Yes, and don't dry out the layers before cutting. For some reason, the last time I did it myself, I either dried it out, or something else ... But those layers that dried out were cut worse than those that were freshly rolled.
You just need to adapt to any "machine". Maybe you will still make friends with this one, and use the saved money to buy some more toy

Ira, thank you for your attention. I have already decided to replace the typewriter. Still, there are enough blunders in it. The thickness switch knob is not very good (I don’t know how to explain it, it’s not clearly put in place or something). From the handle that you turn, the plastic knob constantly jumps off (so I stop the process to put it on). In general, I want convenience and satisfaction at work. What kind of noodles do you have?

My BOHMAN is also simple, cheap, and, as it seems to me, like all Chinese ones, it is made at the same enterprise as yours. The handle also falls off. We need to figure out how to fix it. But I take small pieces of dough, so the layers are not long, and there is enough time to crank them one time, until I jumped off. Otherwise, everything suits me. I learned how to put the switch in place, it didn't work out right away either.
I wish that everything will work out with the new noodle cutter!

Antonovka and I went to a master class to make a variety of noodles. They made linguine with cuttlefish ink, pici with mushroom sauce and spinach lasagne. 1st and 3rd rode on a noodle cutter, and it was wonderful! But pichi - handles, handles.These are exhaust pasta, which you roll and pull with your fingers, palms ... Who cares about it, if only it would turn out to be a smooth thin pasta of incredible length. Here, today I pampered my family with the same dish:




So, if you don't have a noodle cutter yet - don't be discouraged! Roll the pici

Ira, delighted! The mistress. And you can't hold a master class with us. Egg dough? Can be more?

I am not a master of master classes. I can only tell you how the master did.
Dough without eggs. The proportions are simple. We weigh everything Therefore, for 1 part of flour we take 0.5 part by weight of liquid. The liquid consists of just water, or whey, for example, from mozzarella. And there added saffron infusion, which was poured with vodka, about gr. 30-50, in general, a glass. Just to make the infusion rich. It was insisted for 5-10 minutes. I dropped the alcohol (I have no vodka) about half as much, then added it to the weight with whey (it was just from mozzarella).
Then, as usual: flour in a slide, a crater in flour, liquid in a crater, a little salt in flour (to taste) and knead the dough on the table until it becomes smooth, sticky from hands, and elastic. And put it in the refrigerator for 30 minutes, covered with cling film. Then roll it out (a little dusty with flour, if necessary) into a 0.5 cm thick cake and cut into strips about 1 cm thick. And the fun begins! Each strip must be neatly, without tearing, stretched and rolled with handles into a round flagellum, the thinner the better, about 3-5 mm. At this point, the people did it, who was into what they were doing: who twisted like a thread, who rolled on their hand with the other hand (it seemed to me so convenient) ... It should turn out to be a long macaroni, elastic, tense. Fold on a towel, about like mine, dusting with corn or plain flour if necessary. It was dry in my kitchen, so there was no need to dust, the pichi immediately began to dry out slightly. Well, in principle, that's all. The process is simple, we all rolled sausages from dough for something, there is only one difference - you need to make it as subtle as possible.
It is boiled, like any fresh pasta, for 2-3 minutes (I cooked it for 4, but it dried out under an open window, and at the master class we had it humid and warm in the kitchen).
The sauce is simple (but I could not remember everything in the lesson, because ... Well, in general, emotions overwhelmed and my head was overwhelmed with impressions).
Smoked brisket (pancetta in their language, in Italian), in cubes, lightly fried in olive oil, fresh or defrosted porcini mushrooms are thrown there. Fry together until mushrooms are cooked, poured with heavy cream. Salt - very carefully, the brisket dominates the taste there, and you don't even need to salt it. But a little pepper and nutmeg is welcome. And - until the cream boils. Cover, remove the pichi from the water (that is, the pasta should be cooked at the same time as the sauce is ready), toss them into the sauce, stir, and serve immediately. Enjoy

Caviar, sun, thank you for sharing, very interesting. Hands are itching to cook, but my grandmother also made noodles herself, allooooo we go back to the basics.

We also made linguines there with ink - this is on a noodle cutter. But my boys refuse to eat it. And so cool! When you roll layers on a noodle cutter, they are poured black rubber! And then, when you have already cut - black laces or pharmaceutical rubber bands of our childhood
These noodles were made with eggs. And the proportion is the same: 1 part flour for half the eggs and liquid. It looks like this: 0.5 kg of flour and 4 eggs. And the fact that eggs do not weigh up to 250 g by weight are topped up with either water / serum + cuttlefish ink, or spinach puree (we did the sheets for lasagna). Salt, of course, is not less than a teaspoon for 300-500 g of flour. And the batch is the same. You can torment the combine first so that it kneads the crumbs, and then knead with the handles until smooth, and for half an hour in the cold under the film. And then add all kinds of noodles,