Homemade noodles, ravioli and everything for making them

What a clever thing! And beautiful dumplings are obtained.
Congratulations on your purchase!
I, too, here on occasion acquired one Kharkov varennitsa, with a material similar to this one. There, only semicircular ones are obtained, but the cells are clearly divided into two "camps", and I also hope that it will be possible to cover it with a layer rolled in a noodle cutter.

Girls, here someone complained that it was inconvenient to get out the rolled dough or noodles from under the noodle cutter. I immediately adapted a foam plastic tray (I bought a shoto in slices), well, it is very convenient for this business, the width is just right and long!
First I insert it under the dough being rolled out, then on the other side, under the slicing.
Here are just cutting noodles, show.

[svetta]

svetta, great idea! Do you dry it right in this tray?

[svetta]

svetta, great idea! Do you dry it right in this tray?

No, for drying, I transfer the noodles to large dishes. Little noodles are placed in the tray, it is inconvenient to stir.

Girls, watch me dry the noodles on the ATB clothes dryer.

Sorry for the mess in the kitchen.
These are fine noodles after drying.

[annnushka27]

annnushka27 , great cuisine, what are you worried about And the noodles fit well into the interior!

Peace be with you bakers!

but I wonder if it is worth adding gluten to the flour for noodles

And I recently had a puncture. I always made dough: 3 eggs and 300g flour. Everything was just wonderful. and the other day the guests were supposed to come, I decided to treat them to her noodles. And he pulled me to add water to the dough 2 tablespoons. And that's all, pipets, the dough is obviously soft, it was not cut, and when it dried up, it broke.

And I recently had a puncture. I always made dough: 3 eggs and 300g flour. Everything was just wonderful. and the other day the guests were supposed to come, I decided to treat them to her noodles. And he pulled me to add water to the dough 2 tablespoons. And that's all, pipets, the dough is obviously soft, it was not cut, and when it dried up, it broke.

A similar story happened to me yesterday. Foolishly added water. It seemed like a cool dough. Exhausted while cutting

Peace be with you bakers!

i'm making clean on eggs + teaspoon of olive oil
based on - egg weight - 2 flour weight
and then Th did 2 eggs per 200g of flour \ this proportion, in my opinion, was given by Roma \
so I cat it and it sticks and that's it
I poured flour three times until it stopped sticking

Strange, maybe the flour is like that, or the eggs are large. Although somewhere I have an egg of 50 grams. The bread maker cannot knead my dough, the crumb turns out, I will put the whole thing into a pile with my hands, in a bag and in the refrigerator. Even the yolk is not evenly distributed, spots. The dough is kept for about 2 hours in the refrigerator, then I scroll through the dough several times with flour at the largest thickness, and it is so cool, does not stick, elastic.

And I finally got to my pasta. I made a dough according to a recipe for 100 g of flour, 1 egg and salt. I mixed it in the HP until small crumbs, then I gathered everything in a lump, and kneaded with my hands for 2-3 minutes no more and sent it to the refrigerator for 1 hour. The dough turned out to be very thick, everything rolled out perfectly, everything was cut too super. I liked to pick up the cut noodles with a stick from the drying and put them on the dryer.
I got a paradox, the noodles that were long after drying did not crumble or twist, but the one that was short twisted and partially crumbled from the drying. How can this be explained?
And yet, my husband really liked this noodles, he ate it and asked for more last night and this afternoon.But she gave me eggs a lot. Of course, I may be very baluvana, but I will try a different recipe, where there are fewer eggs. By the way, the eggs were homemade, with a very yellow-yellow yolk. And the noodles turned out beautifully yellow, but the smell of eggs
And here the noodle itself is drying

Olima is great. My pasta car is still waiting for me in another city. I'm looking forward to meeting her

... but the smell of eggs

And if you add your favorite spices when cooking noodles? Maybe the smell will interrupt?

[Donato de Santos Pasta Dough Recipes]

Here in the subject Donato de Santos Pasta Dough Recipes gave several recipes for making dough, its composition, and how to roll it out

I boast ... and a report like immediately .... got my raviol factory, though not red (as promised) but ivory.


yesterday I tried different types of dough from Admin (eggs, kefir, and white wine), and today I tried the dough with vinegar. It cuts in different ways on different types, in general, we can say that the dough should be dense and thin, since the height of the cutting edges is about 1.5-2 mm. Square ravioli have a filling to dough ratio of roughly equal (weigh more?) Plus no waste.

flowers and crescents: there are more filling in flowers, less dough, in crescents it is not clear, since they come out very miniature (great for cherries)


photos from a mobile phone, but generally convey the situation


The dough is consumed faster than the filling (when compared with an aluminum dumplings) Not an essential item, but it's nice when there is a handy little thing in the house and plus it corresponds to a sheet of dough from under rolling

Daisies are the most interesting! And there is little dough around the edges. So much filling turns out to be a lot! M-mmm ...

I also had a good thing some time ago. Finally, I found a reason to try it out.
She made fried shrimp dumplings in the Chinese style. I found a very interesting dough, at work it is so ... silk, or something ...
Custard.
The proportions are as follows:
0.5 cups cornstarch, 2.5 cups wheat flour (glass - 250 g), 1 tbsp. l. vegetable oil, 1 tsp. mix.
Take 190 ml of water (I also went there juice, which remained from defrosting the shrimps, topped up with water). Pour 50 ml, bring the rest to a boil and pour into flour in a thin stream, stirring with a spoon. Then add the rest of the water. Knead the dough. It is dense, knead with your hands until you get bored (well, 5 minutes for sure). Even if it is somehow unsightly, not smooth, do not get upset. Put in a bag, put it in the refrigerator and forget for half an hour.
Made it about a month ago for steamed dumplings. Half remained, rolled out on a noodle cutter. I transferred the layers with a film, and they perfectly "overwintered" there all this time. She took it out, thawed it, immediately put it on the mold, did not even add flour. On the one hand, the dough is not sticky, but on the other hand, it stuck together perfectly. Here's what happened:



And here is the form itself:

[Ikra]

Ikra, Congratulations ! And the shape is interesting! And what a recipe ... I already! Or maybe you can add them to the recipes separately? It's a pity to lose this recipe.

Hmm ... I just don't remember where I found the original recipe for the dough in order to correctly draw up my recipe. without violating anyone's copyright I can, of course, honestly write "steal", but, probably, it will not be good?

Hmm ... I just don't remember where I found the original recipe for the dough in order to correctly draw up my recipe. without violating anyone's copyright I can, of course, honestly write "steal", but, probably, it will not be good?

You can add that "steal"
It is important that the pasta is prepared independently, with your own pens and your photos

I also had a good thing some time ago. Finally, I found a reason to try it out.

And here is the form itself:

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Now we sell such plastic in stores "for 3 hryvnia". I have a red one, but I need to siliconize its legs - it crawls on the table when you roll it out.
And I've already set my sights on the next one - I'm collecting accomplices

And mine, by the way, is Ukrainian Only "encrypted".On the form itself was written "Belgorod", and on a piece of paper pasted was "Kharkov"
I don’t know who did it, but thanks to them, good design. The mouth is happy with the big dumplings!

And what is the width of your rolled sheet? enough for half of the form?

Piano! I like your rectangular dumpling maker, but we don't sell it!

There is enough width, the maximum width of the rollers is 14 cm, and the half of the form at the widest point is 12 cm.

Piano! I like your rectangular dumpling maker, but we don't sell it!

so it is not for sale here either, and there is no German-Italy conquered by Ukrainians, but we are not used to giving up, what if this is a terribly necessary thing? intermediaries will always help out ...

[Piano]

Piano , but in Ashan they did not look, I was there so-like .. I bought a Russian one ..

here the girls showed how it is more convenient to put sheets on it from the dough rolling machine (master class from Creamy)

unfortunately we do not have such a miracle as "Auchan" ... and I studied the master class, very informative!

here the girls showed how it is more convenient to put sheets on it from the dough rolling machine (master class from Creamy)

can you link to this masterclass?
I thought I could lay the sheets on the diagonal of the form?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18833.220

And mine, by the way, is Ukrainian Only "encrypted". "Belgorod" is written on the form itself, and "Kharkov" was glued on the piece of paper
I don’t know who did it, but thanks to them, good design. The mouth is happy with the big dumplings!

Wow, maybe I can buy one too, for sure, as if I saw they are sold on the market, how many times I passed by and did not know that the form was suitable for pasta pasta dough. Thank you for advising.

It does, it does, but ... I'm not as smart as Creamy, and I haven't figured out yet how to make both parties involved. I made dumplings only on one half. Because if you put 2 layers at once, then the middle seam turns out to be covered with dough both from above and below. And while I do not understand how to be here ... This rib, which is in the middle, must necessarily be involved ... I made a small portion, and in principle, labor productivity was not very important to me, but if you do a lot ... In short, I haven't come up with anything worthwhile yet, except how to take 2 layers, fold them on the board, slightly overlapping, and manually roll the resulting seam. But I don’t know if it will be faster than half a serving.

Caviar, all the same, your method is good for everyone, it will be faster than handles.

[Piano]

Piano , but they did not look in Ashan, I was so-similar there .. I bought a Russian one ..

here the girls showed how it is more convenient to put sheets on it from the dough rolling machine (master class from Creamy)

Tomorrow I will go to look for such a dumplings, if I don’t find it, the city is small, then I’ll be glad if someone tells me where to order.

Anya is not like that in Crimea! : pardon: I've been looking for it myself!

Clear! We will ask you to bring it from other cities until summer.

: flowers: Can we ask someone?

I've already asked, I'm waiting for an answer.

The girls I just arrived .. they are not in Ashan now .. maybe somewhere in the remains .. now only metal.

I bought this rectangular in winter in Spare

Come on, girls What do you really have no such dumplings?
I looked the other day, but I told the seller that I do not want plastic, but I want an old one
Soviet, heavy and iron. I would send it across Russia, but I can't go to Ukraine
I need to go to the post office in another city, but I am not visiting now.

We really don't! And if there is, then dear Tupervare, or how is it right, they cost 200-280 grams this is 30 dollyar why so expensive! Just a rectangular one is more convenient, under the dough sheeter!

And I have a rectangular cast iron, it seems to be 6 ... with a tail of hexagonal dumplings! But for some reason I abandoned it and I don't remember when I got it
So sho ... it is necessary to rehabilitate
I'll look at our plastic bazaars, then

Girls, the day before yesterday in a small Cretan village Spar I bought myself a pasta bike like, I’m probably bragging about noodles - there was also a mixer, not a mixer for milkshakes - I’m thinking: do I need it or not

[truncated]

Girls, the day before yesterday in a small Cretan village Spar I bought myself a pasta bike like, probably, I'm bragging about noodles - there was also a mixer, not a mixer for milkshakes - I'm thinking: do I need it or not

Well, you give it, Antonovka, need truncated and don't hesitate.

Girls, as in Auchan, we don't have hexagonal ones, but I've seen such 100% 🔗, even different colors, I don’t remember 18 or 28 UAH, I’ll take a look and write to you

Sima, seriously ?? and I'm crucifying here - I'm looking for an intermediary for Turkey, I knocked off my feet ... 5 items a dozen if you find it!

Now, if you collect those who wish (the price is ridiculous - 2.5 UAH / piece .. number of 160 pieces)

Now, if you collect those who wish (the price is ridiculous - 2.5 UAH / piece .. number of 160 pieces)

Here I look and do not understand - this is a deficit ??? We have this in the stores "All for 5 UAH." lies in stacks ...

[Sveta]

Sveta
round - square - or like in the picture? .. I saw round in most.

[Sveta]

Sveta
round - square - or like in the picture? .. I saw round in most.

I'm afraid to make a mistake, but the same as in the picture.

Sima, seriously ?? and I'm crucifying here - I'm looking for an intermediary for Turkey, I got knocked off my feet ... 5 items a dozen if you find it!

Virgins, our joy was premature. After work, I went to the store where there were these dumplings (we were twisting and turning them before my departure, I looked after the green one), but now no, they said they took everything apart, there were ordinary ones, like the round ones in the photo above. But now I will look at them everywhere. Maybe I will find them, I will immediately accomplish my goal.