Homemade noodles, ravioli and everything for making them

Ira, thank you. More or less clear. But I'm afraid that the noodle will not be the same diameter. I mean not all, but one. I remember rolling something with my hands and somehow it turned out not smoothly. Thin on one side, thicker in the middle. But I will definitely try on occasion. Did you ride for a long time?

The ride did not take long, because my husband was connected. For the first time in my life, I showed interest in cooking. And exactly - it will work out. You just need to walk the entire length several times, roll it up where it is thick. Part of the work I did, for example, not with my hands, but on the board. I rolled the sausage, as usual, for decoration. The first, of course, came out unsightly, and then it went much better and smoother
I think everything will work out! There is nothing complicated.
When I went to the master class myself, I was worried like a schoolgirl. For some reason it seemed to me that I would not be able to do anything well and would be the worst of all. But the setting there is so wonderful, and if you really doubt yourself. you can do nothing at all, just watch. Or - do what you can do. to be in the wings. At first, it was like that: the master chefs showed how to start, how to mix, roll, and we, the students, could cut something, clean it and join in cooking at any stage. Knead the dough (I kneaded for a minute, then another, then someone else). Then twist the noodle cutter. Stir the stew with lasagna. Tear the leaves off the grass. And so on. So, all together, and mastered all three recipes. Pichi twisting was a lot of fun when everyone started together. Everyone did it differently, but everyone did it, even a schoolboy. who also came to study with us.

Ira, everything is very interesting. It is a pity that this does not happen with us, I would definitely go to a master class.

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.

We have such Pichi women-Tatar girls ride for the lagman. This is just like a test they have for a good housewife, perseverance and endurance. Now, of course, many buy ready-made noodles, they call it "lagman", but they really do it like that. I have not tried, restless.

[annnushka27]

annnushka27 , that's great! I always wanted to make a real lagman! I would also like to ask them the recipe for the dish itself.

[annnushka27]

annnushka27 , that's great! I always wanted to make a real lagman! I would also like to ask them the recipe for the dish itself.

I have a recorded one, I have to put it out somehow. In general, there are several on the forum it seems.

[annnushka27]

annnushka27 , that's great! I always wanted to make a real lagman! I would also like to ask them the recipe for the dish itself.

only today I watched on NTV Dachny answer, there Stalik was doing langman ... these programs are on the site .. you can go in and look

I watched this program. Stalik's Lagman is delicious! But ... in my opinion, Stalik's lagman is not entirely authentic. Even my husband, a person far from cooking (if only it was tasty) was a little indignant, since Stalik's laglan looked more like a second dish. My husband asked me: "Why did we eat it like soup in the Crimea with the Tatars?" I told my husband that it was an Uzbek lagman.
By the way, Stalik's strudel is not at all a strudel in a broad sense (he recently prepared it).
Stalik cooks great, but he is a great improviser.

And there are lagman recipes on our website. I am sure that the Crimean hostesses shared the recipe.

[Elenka]

Elenka , happy Birthday! I wish you a delicious life
I love the Stalik ... to read and watch. Cooking according to his books is not very good. He's really a great improviser, and to start improvising, it would be good to first learn the basics. I still have a little bit of basics. I myself can improvise only where I have already become adept at cooking.
And we ate lagman in Crimea like soup. And my husband, when he was in Uzbekistan, ate it as the first, liquid dish.

Yes, we prepare it as the first. In general, there is no clear recipe, someone loves thick, someone less often, vegetables are also different, according to the season.

Ira, thanks!
Stalik's lagman looked like a stew with noodles. And this awful black pasta for taste, added with a generous spoon, just killed me!
Of course, lagman is like borscht, someone loves thinner, and someone is thicker.
Lagman began to cook only after 7 years ago I tried it in Crimea, I just fell in love with him, began to look for recipes and now I cook, but not often. I love to try and cook national dishes, new tastes, new sensations.

What is Stalik's secret black paste?
Go joke a link to the transfer? I suppose if today's one hasn't been posted yet.

[annnushka27]

annnushka27 , that's great! I always wanted to make a real lagman! I would also like to ask them the recipe for the dish itself.

Irish, here's a lagman from Stalik:

I don't remember what he called, but it's like boiled soy sauce. He called it an analogue of monosodium glutamate, as dark as a mummy. Not appetizing ...

I just told you about the pici
Sheets with spinach lasagne and linguini with cuttlefish ink were made according to a different recipe.
I don’t promise to make the ink ones, but how I’m going to create spinach, I’ll tell you about how we made them there. Although, of course, there is nothing particularly different from what is posted on our forum. Maybe some "little tricks" will be interesting, which, it is necessary to make a reservation right away, are already known to many.
But, as practice shows, there is always a beginner who will come in handy. And I will be glad if it happens this time too.

[Irina Ikra]

Irina Ikra, Thank you! As always you think about newbies! And the experienced ones will probably want to get the Pasta maker and create something unusual!

[Ikra]

Ikra,
Ir, by the way, I realized how my noodle cutter differs from the one we saw - my thin noodles turn out to be quite thin

me thin noodles turn out to be very thin

Hello! Thin is 1mm?

[Aygul]

Aygul,
Greetings Probably 1.2 millimeters (I won't say for sure now, but I will measure it in the evening), but at a millimeter 2 master class

[Admin]

Special thanks to Admin for advice in choosing

Irishka, Thanks for the kind words! Twist the dough for health!

I just told you about the pici
Sheets with spinach lasagne and linguini with cuttlefish ink were made according to a different recipe.
I don’t promise to make the ink ones, but how I’m going to create spinach, I’ll tell you about how we made them there. Although, of course, there is nothing particularly different from what is posted on our forum. Maybe some "little tricks" will be interesting, which, it is necessary to make a reservation right away, are already known to many.
But, as practice shows, there is always a beginner who will come in handy. And I will be glad if it happens this time too.

Did they teach you lasagna sauce there too? very interested ...

What is Stalik's secret black paste?
Go joke a link to the transfer? I suppose if today's one hasn't been posted yet.

Stalik called the paste "Soybean paste" ..

[makabusha]

makabusha,
There was also lasagna sauce, but I missed everything

Well, how so .. okay to myself .. You should have thought about us !!!

[makabusha]

makabusha,
And it was all prepared at the same time and it was impossible to catch everything at once))) Well, nothing - I’ll find out the recipe

Push me then when you write on the forum .. ok?))))

Oh what an interesting topic! how good that I found youSubscribe
In the meantime, my pastor will come to me, I undertake to read everything from page 1!
But what question interests me now))) does the pastom machine roll out any dough or just for noodles?
For example yeast can be rolled out?

Please tell me - can I make sheets for lasagna on a typewriter? and if so, how to cook them later? dry or put raw? or boil a little?

[Moskvichk @]

Moskvichk @,
Of course, you can) Before visiting MK, I did not boil them, that is, I put them raw. They were cooked on MK - not for long.
Once I tried to dry it for further use - it broke I decided to do it now only immediately

I got out my Becker again today. I think m. B. however, as Ira says, you need to adapt. Well, in general, "adapted", broke the wheel that switches the thickness. Fell off. I had to roll with a rolling pin No wonder I was going to buy a new noodle cutter.

[SchuMakher]

SchuMakher,
Masha, not in question, but I think that Ira needs to be tugged - she remembers better I'm looking for ink now - I'm too lazy to go to Dorogomilovsky And will I eat or will not - I did not ask

What is Stalik's secret black paste?
Go joke a link to the transfer? I suppose if today's one hasn't been posted yet.

The pasta is called "Miso". Made from soy. We sell it at the bazaar, where Koreans sell salads in Korean stores. Can be in plastic boxes or glass jars.

Did they teach you lasagna sauce there too? very interested ...

In the sense - the meat layer? They call it "stew"

Antonovka, don't be afraid, we haven't missed anything. I, of course, "I remember here, I don't remember here," because (I must confess to my comrades) more than one glass of white and pink was drunk ... But all the same, I am quite able to reproduce everything that I remember.
Be patient! I will work out today's and tomorrow's labor quitrent, and I will write everything that I remember

Tell me, is this a dough with vinegar? Yesterday I made a dough with vodka, as it was written a little higher, and made manti from it, though given the fast, lean (with pumpkin, potatoes, cabbage). It turned out very tasty, my family did not even understand that there was a pumpkin, they could not eat, especially my son. I rode my Atlas on my "lyalechka", I just called it, I just fell in love the first time and as soon as I saw it, I’ve been rolling the dough for the second week already, I even go to my neighbor, they made noodles for her, then dumplings with cottage cheese. They rolled the dough onto the dumplings thinly, taking into account the curd, wet, they were afraid that it might break, but no - super

Tell me, pzhlst, Atlas 150 and Titania 150 are different noodle cutters? And your Atlas, where it is made. I looked in the internet and found Atlas - made in China under the supervision of Muscat. What I mean. I was going to order Titania from a joint venture in Germany. It says - made in Italy. I'm afraid there will be China again

Tell me, pzhlst, Atlas 150 and Titania 150 are different noodle cutters? And your Atlas, where it is made. I looked in the internet and found Atlas - made in China under the supervision of Muscat. What I mean. I was going to order Titania from a joint venture in Germany. It says - made in Italy. I'm afraid there will be China again

Luda, we will wait for the girls' parcels and arrange for them an interrogation with passion, whose production and under whose supervision

Tell me, pzhlst, Atlas 150 and Titania 150 are different noodle cutters? And your Atlas, where it is made. I looked in the internet and found Atlas - made in China under the supervision of Muscat. What I mean. I was going to order Titania from a joint venture in Germany. It says - made in Italy. I'm afraid there will be China again

In theory, the German joint venture should have an Italian Atlas, and the Chinese are actually making Atlases now, but the price for them is half as much. I'm afraid to take China myself

[Ira]

Ira you're beautiful!
When I saw black spaghetti, I remembered how I once bought such
and cooked.Darling did not even try, but the daughter tried and in one voice
told me not to cook THIS anymore. I had to give 1.5 packs to a friend.

Ir, behind the master in the fog - is that you?

Yes, I'm in the fog And not only in the photo. Because these kind people, as soon as we entered, took out white and rose wine, and immediately poured it! And immediately the world became beautiful. And the evening devoted to the preparation of various pasta, by definition, could not fail to take place.
My boys also refuse to taste black pasta. "But I'll cook them one day for two!" Just let me get to Dorogomilovka

Caviar, what a great fellow you are with Antonovka, that you attended this event and shared your impressions with us, I am so happy for you. And the other day it dawned on me that pichi this is spaghetti, that's how it didn't come right away.

Yes, Antonovka is a real fighting friend! I adore people who are always ready to undermine any disgrace
On Thursday I signed up for the next master class. Unfortunately, one. But I'll tell you everything if I remember
Pichi - yes, this is spaghetti, only handmade. For some reason, they seemed to me so tasty that I will probably make more, although slicing with noodle cutter is much easier and faster. I used to like to walk past stalls with pasta, especially foreign ones. And now I don't even look in that direction. I don't even taste good at them
Professor Kulikov, who is a microbiologist (this is where I am in the background), is just a great master of making pasta. And he said a lot of all kinds of microbiological words why it turns out this way or that with it when you roll it in different directions and additions, what happens when the noodles are frozen, when they are dried, and how, from his point of view, it should be stored.
He has such preferences: when a lot of noodles are made, he freezes them fresh, lightly sprinkling them with flour so that they do not stick together. If you plan to eat pasta for two days, then he boils it all at once, and warms it up the next day. But no sauce. The sauce (if left over from the previous meal) is heated separately, then everything is mixed in a common bowl before serving. Or a new sauce is made.
He somehow doesn't like to dry. I repeat, he judges from a microbiological point of view, imagining what processes occur in the noodles. Nothing like that, it just doesn't taste good
So we do as we like, as we are used to, and as conveniently. Or - according to Professor Kulikov He is terribly charming

I can say recently discovered that homemade noodles are much tastier than purchased ones. I didn't even think about it before. But my mother always made homemade noodles. I mean for chicken broth. For the life of me, I don't remember the taste of Mom's noodles. I do not know why. It was probably obvious. It must be borne in mind before and the pasta was not very good quality

Caviar, in the photo in the link you are terribly small

from his point of view, it must be preserved.
He has such preferences: when a lot of noodles are made, then he freezes it fresh, lightly sprinkling it with flour so that it does not stick together. If you plan to eat pasta for two days, then he boils it all at once, and warms it up the next day. But no sauce. The sauce (if left over from the previous meal) is heated separately, then everything is mixed in a common bowl before serving. Or a new sauce is made.
He somehow doesn't like to dry. I repeat, he judges from a microbiological point of view, imagining what processes occur in the noodles. Nothing like that, it just doesn't taste good
So we do as we like, as we are used to, and as conveniently. Or - according to Professor Kulikov He is terribly charming

Class, thanks for writing, otherwise this question about storage was on the point, and you bam and wrote everything.

I will wait lead from fields news from the next master class.

[Gaby]

Gaby , it should be borne in mind that the site and master classes are conducted by journalists. And they have a completely different approach to showing photographic material. They shot at the master class with three professional cameras, and you yourself saw how many were taken away. Only what they cooked from, how they cooked and what happened.Our faces are not interested in world history And rightly so!

Irisha, are you not given such master classes?

they don't pour here ... But there - yes ...

Well, you already somehow decided: either pour, or noodles

And here a very European-looking boy makes such noodles:

Irisha, but such master classes are not given to you?

Stunned! Perhaps the dough needs to be specially prepared somehow?
And why that spaghetti attachment?

Stunned! Perhaps the dough needs to be specially prepared somehow?
And why that spaghetti attachment?

I don't know In the second video, the boy just adds water to the flour and kneads

Well, you already somehow decided: either pour, or noodles

no, well, you give? Who with a sober mind can make such a difficult choice?

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 (((

Well, I bought a wheel knife / fixer for ravioli (made in the USA). the wheel is not small and can be removed for washing. And a chopped dough mixer:
🔗
Will try this weekend ...