Homemade noodles, ravioli and everything for making them

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 of "very darkened" is relative for each of us

Admin, I made noodles according to the recipe for my Titania, there are only eggs and flour. After drying, the noodles remained a beautiful yellow color.
Apparently the addition of water changes the color of the flour after it dries (I also use your recipe in the blender).

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

I did not do it according to some recipe, but simply according to the proportions that were given to me at the master class, which Antonovka and I attended. The proportion is as follows: 1 part flour is 0.5 part liquid (by weight). Moreover, "liquid" is an extensible concept: it can be eggs alone, and mozzarella whey, or just water, and a mixture of these components in any proportion. Since we made 3 types of pasta at the master class, I remembered from the tactile sensations what the dough should be in order for it to be well cut into noodles.
This time I took 400 g of flour ("Sokolnicheskaya", it was also praised for m / c), salt - 1 tsp. and 2 eggs + mashed potatoes from 2 bombs of frozen spinach (warmed them in a saucepan, smashed them with a blender until a homogeneous paste) and added water to the weight. Then, when I began to knead (in a bread maker), for some reason, another 20 g of water was poured. They were superfluous, I realized that later. After kneading (10 minutes in cotton), the dough lay in the refrigerator for 30 minutes, and became plastic. When I rolled it out, I had to add a lot of flour, the dough was sticky.

I am very pleased with the dryer! Firstly, it is compact, folds into a flat box that can be shoved into any slot
The legs are folded and expanded, with stable elastic bands. The hangers themselves are conveniently deployed, you can hang them without touching the previous ones. And there a stick is also given, on which you need to catch the noodles directly from the noodle cutter, and use it to hang it on a hanger. And, as you can see, it is quite large, you can make a lot of noodles.

Admin, I made noodles according to the recipe for my Titania, there are only eggs and flour. After drying, the noodles remained a beautiful yellow color.
Apparently the addition of water changes the color of the flour after it dries (I also use your recipe in the blender).

But don’t the eggs change? The eggs are yellow, well mixed into the dough, it becomes already colored, gray-yellow, and after drying the noodles will be the same color.

And in the store, the noodles are sold something snow-white? Although flour is indicated on the package, water is gray-yellow

Italians try to add organic eggs to the dough, which have a very yellow yolk, which gives the noodles and ravioli good color.

But don’t the eggs change? The eggs are yellow, well mixed into the dough, it becomes already colored, gray-yellow, and after drying the noodles will be the same color.

And in the store, the noodles are sold or something snow-white? Although flour is indicated on the package, water is gray-yellow

Italians try to add organic eggs to the dough, which have a very yellow yolk, which gives the noodles and ravioli good color.

So I made noodles according to the Italian recipe, it remained so after drying.


And here is yesterday's from the blender.

[Doxy]

Spinach is sold frozen in large quantities, because the greens are not stored for a long time and wither quickly. Look, you will suddenly see.

I bought it frozen with washers. But this is like a winter version, you can try. And now I would like a beautiful green, vitamin.

Doxy, Ikra Thanks, I have already rewritten the recipes.

It is necessary to transfer all the dough recipes to this topicDough for dumplings, dumplings, noodles (recipes) And then they will be lost here

very darkened. what is the reason?

When I make noodles on eggs, it practically does not change color when it dries. Once I cut it from the remnants of dough for dumplings (there was not enough filling), so it turned out straight gray after drying.

[LLika]

LLika, if you make from fresh, then add to taste. I got mashed potatoes in volume of about 40 ml. I did not add water to the frozen one, but simply melted it over the fire and brought it to a boil. In fresh, I think, it will be necessary to add a little water, so that when making mashed potatoes, it is stewed, and not fried.

I add a little bit of turmeric to the noodle dough. Better color than domestic eggs. Try it.

I add a little bit of turmeric to the noodle dough. Better color than domestic eggs. Try it.

You can also add saffron or make on yolks alone, there will also be beautiful noodles.
And yet noodles without adding water, milk and other things, that is, only on eggs are much tastier.

You can also add saffron or make on the yolks alone, there will also be beautiful noodles.
And yet, noodles without adding water, milk and other things, that is, only on eggs are much tastier.

Yeah, I agree. It tastes better on eggs

Thank you all, I will try again and only on eggs, but I wonder if it can be kneaded in a blender, I really like this method

We used the notorious m / c in a blender bowl and kneaded all 3 types of dough that we did: with eggs alone, with water, and with eggs and spinach. And besides, not at all for long. The main thing is that everything is well mixed, and you don't need to try to bring it to incredible smoothness. Take out a lump of dough, knead it a little with your hands (also without fanaticism, just to shape the ball more tightly), and put it in the refrigerator for 30 minutes, wrapped in a film or bag. There the dough will ripen by itself, and become plastic enough to roll it out on a noodle cutter. Since then I have always done this, only the bread maker is kneading for me, but the principle is the same.

Girls, enlighten me! Who has a spaghetti attachment on a Titania Empire typewriter or another brand of noodle cutter and who? actively uses it?
How does she work and is it true that the spaghetti turns out to be real, round?
I want to order this nozzle on the Pasta website ... and I don't really know if I need it or I can get by with two slices of noodles.
Convince me that she needs me, or dissuade me ... they say, don't waste money and stuff like that ...

Peace be with you bakers!
good people enlighten a beginner in pastoralism

today they wound up noodles, yes, I'll tell you how this machine made the process easier
there are no direct words, the truth is, the dough was put in the refrigerator not for half an hour, but for three
rolled out at once

so the question is now we want to prepare leaflets for climbing
how do you advise them to save - dry or freeze

and then how to use - well, in the sense of boiling before laying or not

You can dry and freeze. I like freezing more. Then you do not need to boil. Layer with the filling, pour the sauce and into the oven, and if you dry, then you need to boil. But if the dough is not very thin, then fresh layers can also be slightly boiled. Maybe they do it differently, but I'm so used to it.

Peace be with you bakers!
notglass--
I've just monitored the mesh, but I haven't figured out how thick the sheets should be
somewhere they write roll to the thinnest somewhere 2-3 mm advise and where no more than 4 positions in the noodle cutter

Peace be with you bakers!
and I can also boast

I adapted a shelf-lattice from the refrigerator for drying noodles \ there was a spare in the pantry for five years, I was not going to throw it away, but then it came up just the best
well like that

Peace be with you bakers!
notglass--
I've just monitored the mesh, but I haven't figured out how thick the sheets should be
somewhere they write roll to the thinnest somewhere 2-3 mm advise and where no more than 4 positions in the noodle cutter

I like thinner, less dough and more filling. I roll it out by 2 mm.

[shade]

shade , the lattice is valid!
If you look at this link, then there is just the same master class that I remember here for the last month. Black-black "towels" with cuttlefish ink are hanging on the grill from the refrigerator, which lies on the roof of the refrigerator, pressed by the microwave. So everything is as "the doctor ordered."
If you make lasagna sheets just before cooking, you don't need to boil them. If you are going to do it for the future, you can boil it and store it for a couple of days in the refrigerator, or you can freeze it raw, not dried (only, probably, it is worthwhile to layer them with a film so that they do not stick together). I don’t know what’s better, I only made lasagne from fresh ones. Do the thickness to your liking, but, probably, I would not roll it too thin, somewhere on the penultimate notch. We did this on the m / c. Their dough is delicious, so they want to enjoy it too
If you remember what sheets they sell, you will notice that they are not so thin.

[thick]

Peace be with you bakers!

that's interesting in Wikipedia it is written

Fettuccine

Fettuccine (Italian Fettuccine, from fettuccia - ribbon) is one of the most popular types of pasta in Rome. The dish includes thick tagliatelle-like noodles and various sauces.

The form

Fettuccine is thin flat dough strips about 7 mm wide: they look like tagliatelle, from which they differ only in their greater width.

[Ikra]

Ikra,
Ir, there was a grill not from the refrigerator, but a supply of hot food from Ikea (I specifically asked then)

[Antonovka]

Antonovka , here! And you say you don't remember anything! For some reason it was postponed to me that it was from the refrigerator. But, in principle, the design is similar, the main thing is that there is where to hang the noodles.

And I remember everything, but not exactly))))
But after m / c, the noodles became quite tasty for me. Pets are ready to eat it all the time. Eh, it's a pity that not all Thursdays are free in the evenings, I miss a lot of interesting things

[Ikra]

Ikra,
Ir, it means, in connection with our passes, there will be even more interesting MK and already with us

Girls, if someone is fond of flowers and supports for flowers are littered at home, here is an idea for drying pasta.
I inserted the metal support tubes into the holes of a large colander, the colander is on the microve, the pasta is dried over the windowsill with a lined towel (for "falling" noodles)


This is what support looks like

[Doxy]

Doxy,
I have such a thing. Somehow it didn't go very well with flowers. Thanks for the idea )

And I bought a clothes dryer at ATB, I want to try drying noodles on it, I still don't know what happens.

I dried it both on a simple dryer, and on a "battery" dryer - not very convenient, since you have to hang the paste on top of them, and even when "collecting" the noodles break. It is not for nothing that special dryers are made with an open edge, on which it is more convenient to hang the noodles and remove.
The paste is removed from the "open" sticks intact!


I even got the idea to screw a timber with holes to the wall, into which you can insert these supports if necessary.
or find such a hanger for trousers

or for towels - the issue price is 300 re!

Girls! I could not resist and bought! and with a margin .... if there are thirsty - I ask in a personal. I can make a couple of people happy. Will arrive at the end of the month (26-28 days)

Received today and I have my dryer! What can I say, now I'm not surprised why she has such a price. She is worth her money! So everything is thought out, so convenient! She was surprised by the layout, quickly and easily, they took one pin and she opened herself in a circle. A very handy stick for hanging noodles. Immediately and cut the noodles, the time took less than an hour. These are spinach leaves and saffron.

This is right after slicing. I had to take the shift ... I left quickly and ran away.

And this came in 2 hours ... I thought everything - will the noodles get some sleep or not.Didn't fall! At the bottom, I just collected the noodles that I didn't have time to hang.

Nelya, I congratulate you! Great dryer!
Please tell me, what does it look like if it is completely assembled? Are the legs removed?

[Doxy]

Doxy, Thank you! Assembled, as well as disassembled very easily, in one motion. The legs are foldable, very compact and the box is very convenient! We have already written about this here. Here's a photo Lilya took.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223255.0

Nelya, congratulations! Really GREAT !!! Well, what are you clever! Already made Lapshichka !!! Super!

Received today and I have my dryer!

How deliciously hung everything! Nelya, congratulations on purchasing a wonderful assistant!

[svetta]

I ordered another dryer, I'll get it from German, I'll show you ...
But yours is cooler !!!

svetta, I saw which one you ordered, I also wanted to order it! And with this she decided for a long time and begged her husband whether she decided everything or not.
The price still stopped. Now I have no regrets ... I came to court!
Sveta, in yours, maybe the design loses, but it is wooden.

Already made Lapshichka !!! Super!

Alyona! Not only did, but also ate, such a nyamka with Parmesan cheese from an Italian store, with chicken with cartoons ... and even washed with homemade wine!
The husband says))) Well, everything, your Wishlist is satisfied, I got everything I wanted! Yeah, mustache got it ... not counting two more orders ...
Irina Dolars, Thank you !

[nila]

nila, beauty really. I also ordered a wooden drying machine, I used to think I didn't need it, but now I tried to cut wide noodles with a pasta bike, so it's not very convenient to dry them on the table, I realized that drying is needed. And cutting with a pasto bike is interesting, though not very easy, you need to make efforts.

Nelya, well, you are clever! I managed to do everything: drinks: And Hotelki, it's good that something else is needed: lol: But how can you live if you don't WANT anything !!!

Nelya, well, you are clever! I managed to do everything: drinks: And Hotelki is good that something else is needed: lol: But how can you live if you don't WANT anything !!!

I wish I would have satisfied with the number of pennies: girl_sad: ь Then I would probably

[sima12]

I wish I would have been satisfied with the number of pennies: girl_sad: ь Then I would probably

sima12,! So many problems, and I am with my Wishlist!
Sima, didn't you order this?
I also thought that this is not a thing 1 of necessity! The noodles can be dried on a pallet and ordered only after having suffered with rolled dough strips.

[nila]

nila what lovely noodles! And even now, after a long time has passed, the noodles do not fall off?
Tell us what recipe you used to make, what proportions. Still, I think that my noodles fell off because I added a lot of liquid, and they were too plastic, thinned in the place where they hung and fell under the weight of the part that was hanging.

[nila]

nila what lovely noodles! And even now, after a long time has passed, the noodles do not fall off?
Tell us what recipe you made, what proportions. Still, I think that my noodles fell off because I added a lot of liquid, and they were too plastic, thinned in the place where they hung and fell under the weight of the part that was hanging.

Ira, I made noodles without water at all, and I still fell. I think that we hang it long, but it should be no longer than X cm. But this X must be derived empirically.

[svetta]

svetta , looked at my photo, it seems that my noodles are even shorter than nils

Tanya (Admin) explained the brittleness with the insufficiently tight dough. Must be VERY tight for the noodles

Tanya (Admin) explained the brittleness with the insufficiently tight dough. Must be VERY tight for the noodles

I made the dough according to the Italian recipe (and did it today), barely kneaded!

Tanya (Admin) explained the brittleness with the insufficiently tight dough. Must be VERY tight for the noodles

Not even that.
The dough is cool-soft, very well kneaded, smooth and plastic.

The Italians even have a standard scheme, the proportions of the ingredients:
flour 100 grams
egg 1 pc.
and water is added in the form of moistened hands when rolling the dough with your hands, until the flour on the table is completely absorbed. Then the dough rests under the napkin.

Today I watched the transfer of pasta cooking by Italians:
flour 1000 grams of bread flour
yolks 8 pcs.
water about 50-70 ml. and wet their hands a couple of times when kneading the dough. Purpose: knead the dough until smooth. The dough is cool.
While the dough is cured under the hood, it becomes more plastic, matured, it will roll out well and will not break in pieces.

And I make the dough from durum flour, so no matter how much it lies, it remains the same, no softer, no cooler. I never even tried to hang noodles, I twist nests and that's it. Drying will come and try to hang out.

[nila]

nila what lovely noodles! And even now, after a long time has passed, the noodles do not fall off?
Tell us what recipe you made, what proportions. Still, I think that my noodles fell off because I added a lot of liquid, and they were too plastic, thinned in the place where they hung and fell under the weight of the part that was hanging.

Ikra, photo 5min ago: pardon: hanging!

Spinach, 6mm has not been eaten anymore, hung for almost 3 hours and went to the pan. It was long, on the lower sticks they reached the table.
Noodles 2mm, which are hanging with saffron ... the one that is lying is either not hung, or I was the one who outweighed it, moved it apart, added it. As you can see, she
also long.
Spinach was kneaded by a mixer. 100g of spinach puree (drained through a sieve) +1 egg + 05h. I find it difficult to say how much salt + flour, I poured it over the eye and mixed it by hand until it was tight. In the film in the refrigerator for 1.5 hours.
Kneading thin noodles HP))) 4 eggs (not large) + 2-3 tbsp. l olive oil + 300g flour + salt 0.5 tsp. l. + saffron by eye. I could not put the HP dough in a lump, I had to manually form a lump.

P.S. excuse me! could not answer right away ... there was no access to the computer. I learned to read the current on the phone, I just can't figure out how to answer from the phone
The cage on the side of the husband!

[nila]

nilaWell, what can I say ... The noodles are gorgeous, and I'll work on myself.
Here's another question: Was the spinach noodles cut all the way? Does the noodle cutter cut its (spinach) fibers? I had some noodles glued together with spinach "hair". Or shouldn't you pay attention to it? Maybe I got some kind of "stuck" spinach ...

Does the noodle cutter cut its (spinach) fibers? I had some noodles glued together with spinach "hair".

And I understood that spinach should be done with a blender, and then, preferably, through a sieve ...

I smashed it with a blender in mashed potatoes, but through a sieve - I was too lazy

brag about my new freshly acquired old Soviet form for dumplings

I looked after her for a long time, and now I have matured ...
this is with potatoes
finished size

with cottage cheese - ready to freeze

I was very attracted by the fact that the shape is rectangular, respectively, the dough from the rolling just covers half of the shape. The size is also just right - for 2 large cherries.