Homemade noodles, ravioli and everything for making them

[Panevg1943,]

Panevg1943, I think that it is possible, I dried the noodles in a vegetable dryer, only I have it separately (not in micro). It dries perfectly, I set the temperature and time.

Andreevna, and I'm drying the noodles in a vegetable dryer. Very fast .

I also dry noodles in a vegetable dryer. Fast indeed, and allows the oven to stay idle. There was no drying - it was drying on the insert for bottles in the refrigerator. An unnecessary shelf with wavy curves for bottles served me as a dryer. I make the noodles very long, I put them in a spiral when drying, such a future nest does not fit into the oven if it hangs, and strives to penetrate the oven grate if twisted into the nest (I tried it) In drying, such a spiral nest fits easily, thanks to fine-hole pallets. Dries up and compactly fits into linen bags with ties-ribbons for storage. I hang the bags on hooks in a dark closet so as not to occupy the shelves.

Panevg1943, I ordered this machine through the Internet in the "Three Bears" store. I asked where they collect it, they answered In Austria, the box also said that it was made in Austria, I am an impatient person, so I immediately began to try, the dough rolls out well, thinly, the noodles are cut well too, but I couldn't cut thin vermicelli. , one of the rollers is not spinning and that's it. Thank you, my husband's hands are growing from the place from where it is necessary, disassembled, it turned out. there are gears and they are poorly fixed, so the roller did not spin. In general, in the end, he fixed everything for me. and it works fine now. Think about where it is made in Austria or China. Why do I say so, because on other sites there are exactly the same noodle cutters, and the manufacturer is China.

I opened the Titania website (I took it from the box) and one single page opened to me. On the left is the new design photo-electric noodle cutter, and on the right is the electric cheese grater. Only on sale never saw. but the picture is beautiful!

Dough for dumplings, which I personally made here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=48.0
minced meat here:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1444.0 and here:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3024.0
In general, I actually put everything in this dough - well, how well it holds the filling!

[First.]

And today I twisted my Titania. The first attempt was ... well, like the first!
I took this recipe as a basis:

Homemade noodle dough:
wheat flour - 450g
salt - 0.5 tsp.
eggs - 3 pcs.
water - 110 ml

When KHP kneaded, she was even delighted. I read many complaints that HP tight dough does not scroll well. But when she climbed to get him ... In short, she filled up the flour immeasurably. It seems like the bun turned out to be more or less tight, got it out, began to roll it out to 6. Roll it out. I got a neat roll. Then she began to skate on 3 ... And I realized that I had not enough flour and forgot to come with flour. My pretty roll was ... indivisible!

Actually, I have two questions.
First. How is the tightness of the noodle bun determined?

I make dough for noodles ONLY on eggs, the Italian said in the courses. that a drop of water kills the dough!

Second. Is this possible without a kneading machine (men do not count, these units are statically and dynamically unpredictable)? And if I don't have pumped up muscles?

[First.]

[q

Actually, I have two questions.
First. How is the tightness of the noodle bun determined?

Second. Is this possible without a kneading machine (men do not count, these units are statically and dynamically not predictable)? And if I don't have pumped up muscles?

Many years ago, I used only hands to knead dough for noodles. My mom is an ass in this business. Handles, handles kneaded and rolled often for relatives at all sorts of events and for us, loved ones .. HAIRPIN, I think (this is my personal opinion) that kneading in a bread machine and a noodle cutter are incompatible. For the noodle cutter, the dough should be very dense, the dent from the fingers on the bun should not remain. There is no need to add salt to the noodle dough (as a chemist knows for sure). After all, the store noodles-pasta are unsalted, right ?. Salt draws water from the env. Wednesday and noodles take a long time to dry.
And I have a kneader, I have to try it, otherwise the price of pasta loved by children is off the charts.

Damn, and I salt the noodle dough all the way ... I won't do it anymore!

My dough "Only on eggs" is kneaded by a bread maker. Then I take it out and mix it with my hands a little more. It is already elastic, non-sticky and it is not hard to stir with your hands. Then I stand a little more in a bowl and start rolling. Indicator: the dough goes in an even layer without "ripple"
I always knead the dough for 3 eggs - I calculated the optimal value for my HP. 2 eggs are not enough, it is smeared on a large bucket and that's it. 4-5 a lot, hard for the motor. And the 3rd is good for me too
Maybe when you press with your finger, the dent remains, but the quality of the noodles suits me, so I'm not worried about it.

[Cake]

My dough "Only on eggs" is kneaded by a bread maker. I always knead the dough for 3 eggs - I calculated the optimal value for my HP.

Cake, for 3 eggs how much flour? And how many noodles do you make? This is noodle dough, am I getting it right? Is there a proven recipe for dumplings? You wrote that you add water to the latter. How many?
Yes, thanks for your sympathy.

[Panevg1943]

Panevg1943
Maybe just look at your watts? Have Cakes everything is there ... multi-watt ... So I didn't even ask her for the recipe ... Now how to give out 1500 watts ... Well, where am I after her with my 600 watts?

Nope ... I have 635 watts. The husband confirmed. Is the Mulka one and a half kilovatnaya ?! Someone manages to me ... But mine is exactly 635!
How much flour for 3 eggs, did not measure. Anyway, the eggs are different every time. I sprinkle one large handful, and then add as needed. I never make such a dough "on the machine".
How many noodles do you make? I make it at 6 "speed" and hawta on 3 multicooker pots (4.5 liters) of liquid chicken noodles.
If I make noodles at 4 speeds, then a side dish for 4 people is enough for 2 times.
Got it clear?

Maybe you should wake up? Can you imagine what will be the reaction of your husband if you wake him up in the middle of the night and ask what is the approximate heat capacity of the dough? After specifying at what relative humidity? And at what pressure? And after that, thoughtfully retire to the computer?

[spaghetti, trenet, tagleone. tagitelle]

Girls, when I bought mine for Kenwood, I took a dough rolling attachment and ordered a spaghetti attachment, but it was not available. Now I still think about buying it, but I doubted, because these names do not tell me anything, and the size cannot be calculated from the information on the site. What is more relevant for homemade noodles (soup, side dish) spaghetti, trenet, tagleone. tagitelle... I only know spaghetti. The price is considerable, I don't want to be mistaken. And another question, what do you use to dry your pasta ??

And another question, what do you use to dry your pasta ??

As far as I understand, there are several main ways
1 just on a flour-laden table
2 on different dryers - for linen / dishes / etc.
2a on electric dryers for vegetables
3 in the oven - on the wire rack

I was tempted by the last method, but on baking sheets. covered with parchment. You can dry a lot of noodles of any shape in the heating mode - if you want, lay out in rows, if you want to twist ... if you want in even layers for lasagna ...
This method is especially good when you have pets who are terribly fond of bullying around tables and in the absence of free space ...

Some just freeze the noodles ... I've seen this method on u-Tube ..

Well, girls, I'm here, take me with a dough rolling machine. Today the mood was lousy and I decided to call in the METRO, and then everything was as usual. I just don't know yet what to do with an enta machine, not a word in Russian and no pictures. I'm afraid I won't master 41 pages soon, tell me where to read or watch a video. And of course I want a recipe for the best noodle dough.

Aunt Besya. If you bake bread from premium flour, then this is durum wheat flour and excellent noodles come out of it. The dough should be kneaded a little more abruptly than on dumplings. In any case, I only use my noodles, even when there was no noodle cutter, I cut it by hand. And as a side dish - great, but as a dressing for soup, there is nothing to say, it does not boil over, not cool, like a store-bought one. And so that the soup is transparent, I pre-boil the noodles (which I will put in the soup) for five minutes in water (in order to remove the excess flour, which I pour over the dough), then transfer them to the broth and cook until tender.

[Aunt Besya]

Spaghetti, only a side dish, it is not known how they will behave from ordinary flour What do you think?

Aunt Besya , pasta-side dishes made from ordinary flour will behave perfectly. That's what I do, we love it very much.

Girls, hello everyone today I saw a machine for dough with a noodle cutter for 145 UAH. (approx 20u.e) but the company does not tell me about anything, it is small, in the set there is also some kind of cutting roller (plastic and three rollers), for some reason there is no heavy instruction. On the box it says: Pasta maker RL-177 (150mm) Royalty Line switzerland. Please tell me whether it matters which company this machine is or whether it still needs to be taken at a higher price (although I have not seen such here). I really want it, but I'm afraid it won't fall apart tomorrow. Thank you in advance

Personally, I think that where metal is important - China nafig. An Italian car costs about $ 60 ... Although ... for $ 20 you can try.
I once bought a Nyser Diser for 500 rubles. Cheaper ... four times. He died after three days. Here.

All the same, I bought it ... I could not resist asked the seller from where they were being taken, she called the owner back and it turned out that it was England (then they really found it on the box) ... Girls, she has 9 numbers on the handle, I'm here, you have , I read that on "5" they make dough on dumplings, and then on "9" they twist. And I'm very sorry to send me somewhere for a good recipe for this thing.

I just rolled up the dough ... I thought it would be harder, but fortunately everything was very beautiful (and most importantly the first time) it worked out ... I really couldn't cut it with a cutter on dumplings, the middle roller was slowing down, but I already wound up the pasta dry. I'm glad. If someone is from Lviv or can be sent, I can order more from them. Costs 145 UAH.

Girls! In Moscow, noodle cutters can be bought at the 1000 little things store on Leninsky Prospekt. I took it there last year. What's interesting is that everything on the box is Italian. EXCELSA and the seller assured that this is Italy. And when I turned the box over at home, it says made in China. But after a year of work, everything is fine and looks very solid. It was hard to carry. Now, after all, everything is done in China. My HP Panas is also China. Yes, it cost a year ago - 1680r. Now I don't know, I haven't been there for a long time. And she rolled out all kinds of dough on it, and even without eggs from coarse flour. Everything rolled out perfectly.

Olgushka, and what kind of noodle picture you have, I saw a titania empire yesterday, but suddenly did not dare to buy something wrong.?

I bought a nutlet, just like that, in the Metro. I am very pleased. In my opinion, half of the forum had such a model and had no complaints.

[peterhof-1601]

I made up my mind and bought peterhof-1601 in the online store 3 bears. Price 1300 RUR... Delivery in Moscow from 1500 r is free (I also bought a children's set of dishes for 300 rubles - what to pay for delivery ...)
A dream come true, can't wait to try

Well, after reading this topic, I bought myself an Atlas 150 yesterday, without a raviol nozzle.Priper home and immediately got down to business. I didn’t think too much so far and just did as the instructions indicated 500g of flour and 5 eggs. I mixed it all into HP. It was hard for her to be poor, I have Moulinex 5002, but she coped. Immediately after I pulled the dough out of the HP, I began to try - not, sticky and not as viscous as I wanted, I had to add flour, I added decently as a result, somewhere else, probably, another glass (faceted, I didn't measure it with a glass, it's just convenient as a starting point well known volume). What he did not do was not let the dough lie down as it is advised here after kneading in the refrigerator for 30 minutes. Why is this necessary? What does it do?
Then he tore off portioned pieces and rolled first to 1, then to 3 and the finish to 7, then cut. Most of all I liked making vermicelli, wide noodles are somehow not very much in demand here. It cuts great, without problems, but somehow I didn't quite understand what to do with it further. As:
1. If you just put it on a tray or plate, for example, it sticks together
2. If sprinkled with flour does not stick together, but during cooking all this flour will be in water, somehow it is not very good.
3. Hang to dry - until I figured out on what (I read about coasters for cups, drying clothes for clothes, thought a lot)
4. Immediately boil and freeze - somehow I don't want to, I don't like frozen foods
5. Dry in a vegetable dryer - apparently I will do so, the only question is how to make sure that it (noodles) does not stick to the drying nets?
And yet, after each rolling, I sprinkled the dough through the rollers on both sides. so less sticks to itself. But on the rollers, as in the video, I did not pour flour, does someone pour it? What does it do?
And if you slightly over-cut the finishing sheet with vegetable oil, it won't be better? Maybe then it will stop sticking together? Or did you initially put butter in the dough?
In general, in the evening the whole family ate pasta of their own production. Delicious. We ate with pleasure. The purchase, despite the high cost, did not seem like wasted money.
Another question, I read a lot about the ravioli nozzle, everyone scolds it. Or maybe it is not at all on inexpensive noodle cutters? Maybe dear Atlasovskaya is better? I ask because inexpensive and noodles, judging by the descriptions, are often badly cut, and the atlas seems to be always good. And the consultant girl selling them said that there were no problems with this attachment, everything was working as it should. Of course, she needs to sell, it is possible that these attachments are simply stale and no one takes them. But I can bring it back if it doesn't work. In general, on the raviol nozzle while doubts and torments.

[Serious]

Serious, about lying in the fridge - I don't know, I never did it, but on the table - yes, the dough should lie down, as the gluten swells during this time and the dough becomes more tasteful and rolls out well. As for cooking, I will say this: "before putting the noodles in the soup, I always boil the latter in water for about 5 minutes, where all the flour remains." Then in a colander, rinse with running water and into the soup. Perfectly transparent turns out. I dry it in an electric dryer, nothing sticks to me, if you are afraid that it will stick, sprinkle more flour. I have a different machine, but they have the same principle of work, I sprinkle the dough when I roll it out, and the rollers are metal (for me), so I see no point in pouring it onto the roller, it will still sprinkle. The butter makes the dough softer and you make the pasta. The pasta dough should be cool. Look at the Manufacturers what they make pasta from: "durum wheat flour, water, and very, very rarely, where are the eggs.

Another question, I read a lot about the ravioli nozzle, everyone scolds it. Or maybe it is not at all on inexpensive noodle cutters? Maybe dear Atlasovskaya is better? I ask because inexpensive and noodles, judging by the descriptions, are often badly cut, and the atlas seems to be always good. And the girl-consultant selling them said that there are no problems with this attachment, everything works as it should. Of course, she needs to sell, it is possible that these attachments are simply stale and no one takes them.But I can bring it back if it doesn't work. In general, on the raviol nozzle while doubts and torments.
And yet - unfortunately, this theme looks awfully ugly, one flame and a flood. You just have to rip out the grains of information. No joke, 50 pages? Moderators - can the test recipes be attached to the fax? So that those who wish not to dig 50 pages in vain. IMHO.

I have not seen any ravioli nozzles for other noodle cutters. So all the reviews that are, everything about the attachment to the Atlas. And since other firms do not pick up its production, it means that it is really not so good, otherwise it would have long since taken over its production to their noodle cutters. I think so for some reason on this score. I myself make dumplings on a dumpling maker, but I roll out the dough for her anyway with a noodle cutter.

[Anastasia]

Anastasia, yesterday I tested this purchased device (peterhof) according to the recipe: 500 g flour, 5 eggs, 50 g butter. At first, everything was going into an accordion, although the distance between the rollers is not even visible so that something interferes, then more or less adapted to scroll in small lumps, but this way the width turns out to be about 7 cm - if you cut the noodles, it is normal, but not enough on dumplings and lasagne. Plus, even if the dough is rolled into "1", the fine vermicelli does not cut through. What's the matter?
Tell me the optimal proportions for the test - for whom nothing sticks.

Good evening, those in the know, but tell me the rolled dough do you get even dough? I have some kind of ragged edge - far from what is in the picture. What's the secret?

Good evening, those in the know, but tell me the rolled dough do you get even dough? I have some kind of ragged edge - far from what is in the picture. What's the secret?

In principle, this interests me. For pasta, it's all the same, but for the same dumplings, I would like to have a rectangular layer of dough. Who gets it how? Or is it just advertising fiction?

In principle, this interests me. For pasta, it's all the same, but for the same dumplings, I would like to have a rectangular layer of dough. Who gets it how? Or is it just advertising fiction?

No, no fantasy. The point is solely in the selection of a dough recipe that will suit and please you + a little workout in order to adapt to a new device for yourself. My rolling began to work out very well for the third time and now it is already on the knurled-there is no marriage, the edges are even.

Please tell me: how can I wash this device after using it? I bought it, but haven't tried it yet ... I can't imagine how I will start washing it later ...

[Anastasia]

I have Titania. It says "under no circumstances wash after work", otherwise the rollers will rust! I shake it off with a soft brush from all sides and put it in a box. All.
I want to support Anastasia - the success of making noodles and vermicelli is directly dependent on the recipe. I noticed that the steeper the dough, the better the dough sheeter rolls out and the better product quality is. I make the dough without water at all, only on eggs + salt. The finished dough is aged for at least half an hour (right in the bread maker) - it becomes much more homogeneous, plastic and easy to process. My serving of 3 eggs is enough for 4 servings of garnish or 2 noodle soups. I do it just before cooking, for the second soup I dry the noodles on the table.

Too bad Now I regretted that I bought it and I will think a hundred times before using

What's the problem? Before the 1st use, it is recommended to clean the device with a piece of dough - roll it out, etc. Then throw it away. If you think that this is not enough, repeat the procedure with another piece. -

I also have such a warning - however, my device has existed without problems for a dozen years, and I hope it will still serve .... no surface damage was found.

After work, I wipe it with a damp (almost dry) cloth, shake out all the flour from the inside and store it in a box.

[Anastasia]

Anastasia, yesterday I tested this purchased device (peterhof) according to the recipe: 500 g flour, 5 eggs, 50 g butter.At first, everything was going into an accordion, although the distance between the rollers is not even visible so that something interferes, then more or less adapted to scroll in small lumps, but this way the width turns out to be about 7 cm - if you cut the noodles, it is normal, but not enough on dumplings and lasagne. Plus, even if the dough is rolled into "1", the fine vermicelli does not cut through. What's the matter?
Tell me the optimal proportions for the test - for whom nothing sticks.

In my opinion, I guess what your problem was .... I first encountered this myself. The dough is collected in an accordion when it is not dense enough (little flour). If this happens, I dust the "accordion" with flour on both sides, fold it in half and roll it again. Usually it helps the first time, but if it doesn't work, try again.
And does not cut again because the dough is too wet. I usually roll up the strips and fold them on the board to air out a little, just not too long, otherwise the edges will dry out. And then everything is cut perfectly.

Here they complained that the edges were not even for lasagna. This requires skill. I have an old Chinese
1 Roll out the layer for the 1st time (so far the thickest)
2 Fold the dough 3 times with the edges inward and roll it out again
3 If the layer does not work out even, repeat step 2 again. Then, for sure, an even strip turns out.

[And now the questions:]

Since no one answered me, I took 4 yolks, thawed them, blabbed them along with 2 tbsp. tablespoons of olive oil and 130 gr. water, 450 gr. flour.
I froze the yolks in rounds and after defrosting they had a fairly dense texture. Maybe they need to be whipped before freezing ??
Kneading dough HP on the "pelmeni" mode
The dough turned out to be elastic, yellowish, does not stick to the table and hands

rolled it on a 7-ke, then cut it with a noodle attachment for a hoist. What can I say about the nozzle, it cuts neatly, evenly, nothing gets stuck.
I put it to dry in the dryer, it should be noted, for the first time ... It is round, and the noodles are quite long, somewhere bumps, creases ...
It was along these creases and bends that it all broke ...

(do not look at the wall - this is a loggia, there is a dryer)
And in the end, it turned out not long beautiful hoists, but pieces of different lengths

I was upset ..... I made a porcini for a test ... gently, maybe even too tender, but delicious

And now the questions:

How to dry properly to keep its shape, in particular, how long?
Why is it so fragile?
The work is suspended ..... The test is still heaps ...

Take two: put on sheets full length ...

People!! OUCH !!!!!

People are here!
Yolks, as I understand it, were left after the bird feeding?
Itself is the same. So, I also made noodles on yolks, but cut them into thin strips - 2mm. Rolled out on the thinnest 9. The color turned out to be "amazing". But the smell and taste pleased most of all. Finally I tasted the legendary "yolk noodles"! And now I'm going to tease you: I made pesto sauce for her. It's almost impossible to come off!
So the tandem was found: first a bird, then noodles ... and then ... on a diet ...

I froze the yolks in rounds and after defrosting they had a fairly dense texture. Maybe they need to be whipped before freezing ??

Stern seems to recommend sprinkling the leftover whites or yolks with salt for keeping in the refrigerator. Tried with proteins, do not dry.

[And now the questions:]

And now the questions:

How to dry properly to keep its shape, in particular, how long?
Why is it so fragile?
The work is suspended ..... The test is still heaps ...

did not see this topic. missed
I will express my opinion.
To keep in shape. must be dried exactly as it is. which one will you store. If the drying is intensive (in an electric dryer), then I would roll the ready-made long noodles into "nests" and so dry. And then she cooked it.
The fragility is from the absence of proteins. it is they who give the dough plasticity and, as it were, "glue" it. It's not for nothing that proteins are sometimes used as glue.And in yeast dough, you do not like it precisely because of this feature to "glue" the texture of the dough and interfere with the rise! So, I think, you can't get rid of brittleness if the dough is on only yolks. Maybe just increase the thickness of the rolling. to be stronger?

[Aunt Besya]

Aunt Besyayou need a noodle dryer, you need that type ...
Or like this:

I don’t remember whether I showed it or not, but I dry it like this "makar". If there is not enough space, I can still hang it on the towel sticks in the bathroom

I don’t remember whether I showed it or not, but I dry it like this "makar". If there is not enough space, I can still hang it on the towel sticks in the bathroom

I watch you dry noodles in such long strips. How do you store them later? Conveniently? Doesn't it break?
And I'm kind of the old fashioned way - on a horizontal surface that absorbs moisture

I agree, cute, but there are doubts about practicality. I have plastic round "things" for dumplings and dumplings, but they do not glue the dough together. It looks solid, but still 20 bucks ...

I watch you dry noodles in such long strips. How do you store them later? Conveniently? Doesn't it break?
And I'm kind of the old fashioned way - on a horizontal surface that absorbs moisture

And I do not store it for a long time, as a rule, everything is eaten with broth in 2-3 days. I don't cook such a long one, I break it somewhere along the length of 10-15 cm.

Bread bakers from Ukraine, does anyone own such a device and where did they buy it?

Good day everyone, with the noodle cutter as slicing noodles and rolling out dough for dumplings, I seem to have mastered it - but with leaves for lasagna - well, nothing. How do you dry them ???
I have them bend and break, and if you shift it with paper and press down (I read this method somewhere), they do not dry out accordingly.
Who has any methods? or do they do everything for 1 time?

or here: Titania Imperia Noodle Cutter
in Metro cash Kerry costs about 2000 rubles, + - depending on the shares.
In general, its price is from 1500 rubles around the world. In Moscow, around 2000 re.

Here I specially photographed you a noodle cutter with a price in METRO

Price 1719 without taxes, with taxes - 2 kopecks.

For those wishing to purchase noodles, dough sheeters
prices for VTK for noodle cutters
1500

1350


IN METRO MOSCOW
Big Noodle Cutter 6418.02
Dough sheeter EMPIRE titanium 2028,42


Prices on price tags excluding VAT, please note.