Homemade noodles, ravioli and everything for making them

This is not a marriage. It should be so. Otherwise, it will not spin if all parts fit snugly. I have the same.

Well, thank God. Elenka said that she had the same. Otherwise I wanted to ask my husband to fasten the wheels somehow

I received my forms the other day from a German pasta store.
Sculpting is a little painful, since the shapes are small, but that's exactly what I wanted
And it would be necessary to adapt to properly rolling and removing from the mold, it did not work out right away ...
In general, if you need a quick meal, then the dumpling maker is out of competition! Well, if you want variety, then you can suffer
Overall, I am happy with the result.

And here I am enthusiastically reading "The Taste of Italian Happiness" by Elena Kostyukovich, who, first of all, is a translator from the Italian language. She translated Umberto Eco, who wrote the foreword to this book. This I mean that in terms of the reliability of what I have written, I trust her, since it has been verified both by her own many years of experience and by native Italians.
So this is what she writes about what kind of pasta, how and from what to cook, how to store and use.
The Italians make the pasta, which we are going to dry for future use, from flour, not necessarily hard varieties (by the way, as it turned out, the Genoese have long made it from Russian flour, because they did not have their own, and as a port city, it was easier for them to import it). And a recipe on water was used for drying.
Egg paste was made more in the north, which was richer (in the south, eggs were expensive and used as currency). It was there that the local varieties of durum wheat flour went. And it was almost exclusively fresh pasta that could only be kept in the cold for a couple of days. No egg paste was used for long-term storage.

She made egg noodles (homemade eggs, flour and a little salt), dried it, cooked it about 3-4 days later. I didn't like it, it tasted like an egg. With freshly boiled noodles, it was not. Maybe the eggs are wrong?

[LLika]

LLikaApparently, Italians are still right when they eat freshly prepared egg noodles, and only dry the one that is on the water.
Although I was drying eggs before reading the book, and it seems that I did not notice anything bad in the taste. But I don't have it for a long time, and I even store dried it in the refrigerator in a tightly closed jar.

I kept mine in a bag with air access without a refrigerator, but the thought that eggs without heat treatment, although dried, did not give me rest. Now I cut the noodles on the eggs and immediately cook.

Girls hello everyone! So I joined your slender ranks by becoming the owner of the Titania noodle cutter. I had a question for the owners of the noodle cutter of the same brand: when you make dumplings using a honeycomb mold, at what thickness do you roll out the dough? For the first time, in the joy of simplicity and ease of use, I rolled it out to No. 2, everything turned out great, the dumplings were well stuck together and did not open during cooking, but ... for me this dough is too thin ... well, very thin ... it turned out like a piece of minced meat in silk fabric. From the initial 400 grams of flour and 2 eggs, almost 100 dumplings came out, and even cut the noodles from the leftovers.

I also bought a noodle cutter yesterday. The choice was: either PETERHOF or KELLI, I chose the second one, in appearance and quality they are very similar to each other, but KELLI has a rolling width of 18 cm.I tried it right away, it rolls and cuts the noodles very well, but the spaghetti does not cut a little , though my dough was rather weakly mixed. I'll mix it up and try again.Now I will try to insert a photo of the car

And I have a noodle cutter. Once I sincerely believed that I really needed her.
But I bought it and calmed down, fortunately, that I bought it for only 550-00.

Girls, did anyone buy additional attachments for Italian typewriters in a German store?
You can measure the distance of the groove (along which the nozzle is inserted) along the top and bottom.


I'm trying to figure out if they fit my typewriter

And I have a noodle cutter. Once I sincerely believed that I really needed her.
But I bought it and calmed down, fortunately, that I bought it for only 550-00.

And I used to sincerely believed exactly the opposite: I don't need a noodle cutter, I can always buy good quality pasta, I won't roll the dough, I won't make dumplings and dumplings. But I took it and bought it for the sake of just buying, and now I use it with pleasure, I didn't even expect it myself. And moreover regularly

And I used to sincerely believed exactly the opposite: I don't need a noodle cutter, I can always buy good quality pasta, I won't roll the dough, I won't make dumplings and dumplings. But I took it and bought it just for the sake of a purchase, and now I use it with pleasure, I didn't even expect it myself. And moreover regularly

And the toad always pressed me on expensive pasta, and now we only cook our own noodles. It tastes better! And many times more economical! I counted the noodles by dry weight - it turned out 7.5 UAH / kg !!!

Peace be with you bakers!
read the whole thread from the beginning
since the idea arose to buy this very machine
Yesterday I even visited the Electronic Paradise fair at the Prague and trade horseradish named VEGAS
in general, I went to feel it with my own hands
on Prague there were 3 models of some kind of Chinese for 1550 - German \ spontaneous \ for 2000 and Italian for 12500
what the ravioli does
in VEGAS, there is no choice in YOUR HOUSE for 800 with something, but the weight is so light that everything inside is probably all made of plastic: mad: I didn’t even remember the names
in the media mark the same Italian as on the Prague current, here the price is as much as 4000 less and also Italian
type name empire factory pasta for 5850
today at work googled and sort of stopped at IMPERIA TITANIA

well, of course, shops - the price of who is in what is much

current price range in online stores is also impressive from 2200 to 5500 \ well, about

this is because the price is formed in direct proportion to the seller's greed

Peace be with you bakers!
so I kind of know
but the store is recognizability of the company \ rent \ traffic \ area \ convenience of the entrance, etc. - hence the price
Well, for the Internet, what are the costs of warehouses or logistics
yes, and competition - mom, do not cry

And I used to sincerely believed exactly the opposite: I don't need a noodle cutter, I can always buy good quality pasta, I won't roll the dough, I won't make dumplings and dumplings. But I took it and bought it for the sake of just buying, and now I use it with pleasure, I didn't even expect it myself. And moreover regularly

Soon after buying, I figured out how to make dough for dumplings with yogurt and life immediately became simple and good. And we don't make noodles.
And the noodle cutters are selling in appearance - the same manufacturer, only the names are different and the prices jump oyoy.

Soon after buying, I figured out how to make dough for dumplings with yogurt and life immediately became simple and good.

and the recipe?

Elementary: I make yogurt from a liter of milk.
Then I knead flour into it - not liquid and not cool. I put the ball in a tight plastic bag in the refrigerator. It lies quietly for up to 5 days. The bacteria settle in the flour and the dough becomes very pliable and elastic. And when my hands reach the dumplings, I bring the lump to room temperature and roll it out on a board heavily dusted with flour. It takes as much flour as it needs.
This is all quickly mixed and quickly rolled out. You won't even have time to get bored. The dough is very tender, the acidity is absolutely insignificant. But she only made dumplings and dumplings.

[shade]

shade , do not use the ravioli attachment. I went to a noodle master class here, stuck to the master, wanted him to tell me what the secret of this thing is. He honestly answered me that he couldn't do anything good himself, and he hadn't seen a single person alive who could do it. So don't waste your money. If it will be completely unbearable, then buy in addition. I still have it, I tried a couple of times, but only ruined the food.

[Admin]

And now I switched to kneading dough according to the recipe Admin "Homemade fast noodles". I love. Instantly. No need to mix flour into the dough. No need to strain the bread maker. And do not dust the dough layers with flour. You just need a powerful blender from 600 watts and above. Low-power can easily burn out. I do this. I take one egg, add water to it to a total weight of 90 grams. I shake the water-egg mixture. Prepare 200 grams of sifted flour. Pour half of the water-egg mixture into the bottom of the large bowl of the chopper with knives, then add 200 grams of sifted flour and top up the flour with the remaining half of the water-egg mixture. Half a minute of work with a blender (I do it in the "Turbo" mode) and the flour is already mixed with the liquid and looks like small grains. That's it, we don't need a blender anymore. We collect all these grains into a monolithic ball and leave to rest for 10-15 minutes under a bowl. We got 290 grams of finished dough. The dough is steep, ready to be rolled out through the noodle cutter. I roll the dough with a long flagellum, then with clerical scissors I cut the plait lengthwise, getting already two plaits, the same length, but half the width. While I send one tourniquet again under the bowl, I flatten the other on a silicone mat with a rolling pin in order to fill the noodle cutter at the thickest setting. Chased away, folded in half, chased away again. You don't need to add flour at all, since the dough very cool and won't stick... I switched the thickness regulator to the next division. She chased away again, then folded in half and chased away again. With the transition to each division, the layer of dough becomes thinner and wider. And finally we reach the very last division - here the layer of dough becomes translucent and narrower than the entire width of the noodle cutter, and at the same time very durable. The dough is tough, so it doesn't stick to anything and doesn't require dusting with flour. Chopped noodles produce a clear broth as there is no flour suspension. You cannot roll out such a steep dough with your hands. Only through the rollers of the noodle cutter. Therefore, I work with narrow harnesses of tough dough, gradually rolling them to the width of the noodle cutter at the very minimum value of the dough thickness. To manually roll out the dough, you need to increase the amount of water. Recipe author Admin 200 grams of flour recommends 1 egg and 5 tablespoons of water, it rolls well with your hands.
Now I also knead the dough on the dumplings with a blender. Three sets of 200 grams of flour and I get 870 grams of dough. Since the dough is steep, I make dumplings with a dumpling maker. For handmade dumplings, the dough should be softened by increasing the proportion of water.

THANK YOU! This is genius!!
I read almost the entire Temka and thanks to you I became the owner of the Kaiserhof China, but the machine is excellent, this recipe turned out to be great! And you don't need to get dirty with flour and dust the dough and everything around. nothing sticks. Finally, I ate the noodles I was looking for.
The taste is fantastic with a minimum of effort, Italy definitely rests. Even the most expensive spaghetti cannot be compared with homemade ones !!!! I advise everyone to this miracle I did not buy it for a long time, because I wanted an Italian one with an electric drive, but thanks to the forum I realized that China in this case is not worse, and at a price many times cheaper. For myself, I realized that I don't need an electric drive! Everything is elementary without it

Peace be with you bakers!

I took it yesterday, but I haven't tried it yet

I made such a noodle today (who cares, the recipe is here https://Mcooker-enn.tomathouse.com/in...853.0)




as part of whole grain flour + rye + bran + chopped greens + beet juice

girls! please ask the owners of ravioli tablets to estimate the depth of the minced meat hole in this device
otherwise I have already found an intermediary, but I continue to doubt. So, I'm also interested in the width of your tablets - here somehow 11 cm - isn't it a little? although I have only 13.5 in the rolling ...

and thanks to everyone who answers!

[Elena]

ElenaAre you asking about such tablets?

Has anyone already bought them?
We took iron in a German store, but so far no one has reported about these

I ask about the width of the iron and who can appreciate the red visually ...

girls! Please ask the owners of ravioli tablets to estimate the depth of the minced meat hole in this device
otherwise I have already found an intermediary, but I continue to doubt. So, I'm also interested in the width of your tablets - here somehow 11 cm - isn't it a little? although I have only 13.5 in the rolling ...
You can look at YouTube on request La fabrique à raviolis

and thanks to everyone who answers!

Here! I want such a plastic set!
By the way, and the depth of the hole ... In plastic, these "holes" can be cut off in general, according to the principle of the Soviet dumplings.
I had a metal ravioli thing. I gave it to my husband to cut these "holes", and he broke it completely

[Piano]

I ask about the width of the iron and who can appreciate the red visually ...

Pianomy planchette is 14cm wide. I have triangles 4 # 4cm, very small. I fell for this size, I thought it would be just right for dumplings with cottage cheese. But there the cell narrows to the bottom, and the bottom turns out to be 2 # 2cm. The depth of the cell is 1 cm.

I gave it to my husband to cut these "holes", and he broke it completely

ta-a-ak ... so we need to take two - one so that my husband breaks, and the second so that she broke did. If you want to do well, do it yourself. Girls ... can anyone join the company? I plan for mid-June.

ta-a-ak ... so we need to take two - one so that my husband breaks, and the second so that she broke did. If you want to do well, do it yourself. Girls ... can anyone join the company? I plan for mid-June.

I would join the company, but ... Amazon does not send to Israel And I can not understand anything on this French site

My Italian electric bullshit DOESN'T WORK !!!
I'm just sitting in the back ... I didn't have troubles with Moscow Internet shops ... well, almost ... but here ... order from across three seas ... and ...

My Italian electric bullshit DOESN'T WORK !!!
I'm just sitting in the back ... I didn't have troubles with Moscow Internet shops ... well, almost ... but here ... order from across three seas ... and ...

Spire, let's write to the seller ...
Have you consulted with experienced users? .. Unfortunately, I don't know anything about these typewriters ...

[T.A. !!!]

T.A. !!! Don't even bother! % of scrap in my purchases - the limit tending to zero. Well, there is no way that you are always lucky.

And as for the typewriter, I've already decided everything. Moreover, I have already packed for repair. Tomorrow my daughter will take it for repairs ... Well, more precisely, her boyfriends will bring her to the next house, and my daughter will explain what is wrong there. My little girl knows the principle of the noodle cutters from the experience of communicating with Titania. Our Koptev repair ... to put it mildly ... freaks out from the devices that I carry there ... If it wasn't me, they would not know either robotic vacuum cleaners or jam makers.

There is food, but somehow illogical. The power button is on both at 0 and at I. In my opinion, at 0 it shouldn't be on ... And I didn't quite catch up with how the protection sensor works ...

So let's figure it out! If our problems were all of this kind ... we would all be

Ladies, please advise a beginner: what to look for when buying noodle cutters and which of the not very expensive ones are worth taking.

Hairpin, here someone wrote about such a noodle cutter that it also did not work. And it was necessary to open or lift something there (I don't remember), which was done for safety. Not that?

[Kirch]

Kirch, not that. There are three reasons for not starting in the instructions:
1. Do not insert the plug into the socket (!!!);
2. Did not press the On / Off button;
3. Do not lower the safety bar.

Piano wrote about the third case. Alas ... I have everything stuck, pressed and lowered ...

Ladies, please advise a beginner: what to look for when buying noodle cutters and which of the not very expensive ones are worth taking.

I have Chinese from an inexpensive Kaiserhoff. An excellent machine, it works great, there are no complaints about rolling or cutting. Cuts through the noodles very well. Pastabike comes complete. My price was about 1000 rubles.

[T.A. !!!]

T.A. !!!

There is food, but somehow illogical. The power button is lit at both 0 and I. In my opinion, at 0 it should not be lit ...And I didn't quite catch up with how the protection sensor works ...

So let's figure it out! If our problems were all of this kind ... we would all be

Hairpin, I'm in shock I immediately asked my intermediary to turn on-turn off (buzzing, not buzzing) and then there is such a trouble ... But in fact, the button lights up both at 0 and at I - that is, if it is plugged into the outlet, it is always backlit ...
Maybe there is some kind of non-contact in this stupid fuse cover ?? Such solid gravitsapy should not break at all IMHO.

I want to show off my new noodle rack. The son gave it for his birthday. And at the same time and discuss with you two points.
So I dashed off some spinach noodles yesterday, hung it up. For a couple of hours everything was like in the picture: the noodles hung exactly like linen on a hanger. After a while, she was led in all directions, and she "curled up" in different directions. Is this so for everyone? Or is it my jambs after the wrong rolling? When I went to the master class, there one young professor-microbiologist put forward a theory that if the noodles are rolled, folded and rolled in different directions through rolling, then there should be no deformation during cooking (that is, it does not increase much in size and does not "shrink" like wool). So, I think, maybe it should remain even during drying, but I screwed something up a little this time? The dough is true. it was a little watery, because I did not measure the liquid very accurately (more levanula), because it seemed to me that the spinach puree was too thick.
Well, after a while I hear: "knock ... knock ... knock ..." It turned out that my noodles "fall off" like an autumn leaf. I substituted a large wooden board under the hanger, so it knocked. It broke, as you can see in the photo, in the place where I clung to the hanger. Probably, the noodles there have become thinner from the weight. Either I made them too thin, or the dough was too runny.
What do you think?
This did not affect the taste in any way. The noodles dried up, we had dinner today - very sincerely!

Ira, I had the same thing when I first dried noodles on all sorts of dryers, right down to the hangers. Falling in the same way and spinning in the same way.
Riddle.

Irina, what about the drying itself? Did you like it?

[svetta]

svetta Hurrah! There are already two of us!
Then I'm calm

three...
Ira, point where you can see the recipe for spinach noodles. Tomorrow, according to plan, rolling noodles, but I completely forgot about spinach.
How is drying? Was it convenient for you? Soon it should reach us.

Haven't done yet
I haven't found spinach in my shed yet. I don’t grow it in my garden, I don’t see it in stores and on the market.

Haven't done yet
I haven't found spinach in my shed yet. I don’t grow it in my garden, I don’t see it in stores and on the market.

This year my spinach has grown unsuccessfully, quickly started ear in the arrows go. I want to pick it up tomorrow and get at least some benefit. We have a lot of it both in the bazaar and in supermarkets.

From supermarkets we have only one ATB, except for onions, dill and parsley, I have never seen any greenery in it. And I went around the market today, there are a lot of vegetables, only seedlings from greens.
Strawberries for 14-15 UAH
We need to get out into the city for spinach and basil.

[Ikra]

Ikra,
Ir, I have the same thing happening

And I envy your dryer for a long time, you know

[Ira]

Ira my noodles are curly too

Tell me, plz, I'm making noodles according to the Admin recipe and it turns out very tasty and fresh white, but when they left it to dry, it turned out to be very dark. what is the reason?

Look at the composition of the dough, what it was made of, what additives and flour
When the noodles are dried, the water evaporates, leaving dry flour, which changes its color to a darker one. Any noodles will change their color.

And the concept "very darkened" is relative for each of us

My noodles also curl and "fall off", but on a smaller scale ...

three...
Ira, point where you can see the recipe for spinach noodles. Tomorrow, according to plan, rolling noodles, but I completely forgot about spinach.

True, I'm not Ira, but I often make spinach noodles:
2 cups of flour
1 egg
1/2 cup spinach puree (spinach I buy frozen in tablets - chopped)
1/2 tsp salt
I prepare the dough with knives in a food processor. It turns out to be crumbs, I collect it in a lump and put it in the refrigerator for half an hour - a very cool dough, just for rolling out.