Homemade noodles, ravioli and everything for making them

Today I found it in the ABC of taste. With discount!


There was a French semolina next to it, so in comparison with it, our price is very good!

[PapAnin]

PapAnin , sho you speak to us teeth with semolina? Show off pasta on the new board!

[PapAnin]

PapAnin , sho you speak to us teeth with semolina? Show off pasta on the new board!

Yes, yes, and I'm waiting. I'm going to order a plate

[kirch]

Well, that means that half of it is done!
I kneaded two portions of 150g at once.
One is from durum, and the other is from semolina. At this stage, I did not feel any difference.
But I promised my daughter that we would make pasta together, and here on September 1, somehow, at the wrong time ...
She has no time.
In general, the dough lies in the refrigerator and waits. Hope to do it soon.

kirch, do not hesitate about the dostochka, very good.

I watched the video of the Italian woman making gnocchi. She cut the sausage into nukes, and then cut notches on the fork. Then I boiled them and fried them in butter. And so I wanted these gnocchi

I do the same, I already do them in a dream!
And also, like someone wrote here, you can do it on a bamboo sushi mat.
Also good at it.
But, of course, it should be better on the dock!

[PapAnin]

The pack doesn't say anything about it

PapAnin, I read this on their website, near the mistrals. Here is the link that I wrote earlier.
We looked for it in stores, netuti. I'll go to Moscow on business, I'll take a look there. We only have Italian 1kg in green packs. But very expensive.

well yes, on the site I saw that the country of origin is Italy.
Luck with searching!

[PapAnin]

PapAnin , sho you speak to us teeth with semolina? Show off pasta on the new board!

Yes, yes, and I'm waiting. I'm going to order a plate

Well! Get it!

The process is simply mesmerizing!
I really liked it. Of course, you need to fill your hand a little more.
Garganelli is a little more complicated, and while there is no noodle cutter, you have to manually roll it out, and the gnocchi are like seeds ...
Now, looking at night, you will have to cook and try. After all, I made from durum and semolina, it is necessary to compare.

[PapAnin]

PapAnin , Well! The beauty is incredible !!!!! What recipe did you use for the gnocchi?

Very steep noodle dough.
I barely kneaded it with my hands.
So far I have done this to compare flour and semolina, then it will be possible to diversify the recipes.

Well, I'm reporting!
I kneaded two exactly the same portions.
At the same time I tried a nyoku board.
Cooked.

On the left is semolina nyoki, on the right from durum.
I didn't feel any difference! Absolutely!
Yes, I completely forgot to say!
Tasty awesome !!!
If not for the night ...
Eh, I would still cook!

Flour (Durum + semolina semolina) - 300 g
Water - I don't know how much.

Of this amount, it is not at all stressful and not for long, with one eye on the TV ...
If you make nyoki purely from pasta dough, then you do not need to make a very steep dough, it is more difficult to sculpt.
You put in more effort.

[PapAnin]

PapAnin, and how did you do the gnocchi? Did you cut the pads first? So far I'm only going to them. The durum flour is over, and the semolina
I have not met Semolinna at our place

So it is possible with ordinary flour ...
He rolled out a sausage, about 1 cm in diameter, cut the pads, also about 1 cm, and onto a plank ...

[PapAnin]

PapAnin,
George, I have a question. You didn't cook everything right away yesterday - how did you store them until morning?

Yesterday I cooked just to try, and everything else lay on the table, drying.
In the morning I put it in a container and put it in the refrigerator. We'll eat tonight!
You just need to decide with what sauce. True, yesterday I just ate with butter. And so delicious.

But by morning they were still soft. To keep it out of the refrigerator for a long time, you need to dry it longer.
Although why? I feel that they will be eaten up very quickly, and they will not take long to make.

And I, the dark one, thought nyoks are made from potato dough, and from flour it is pasta

I suspect that nyeki are different. Vysotskaya Julia once cooked potatoes, and she is a great connoisseur of Italian cuisine.

For Nila-Neli .... Hard varieties semolina (13 g of protein) is here for us. This is Nordic and the Fair will do. I bought in Amstor.

[Lenochka]

And I, the dark one, thought nyoks are made from potato dough, and from flour it is pasta

And if you make curd dumplings like that, like lazy dumplings ... you must try!

I suspect that nyeki are different. Vysotskaya Julia once cooked potatoes, and she is a great connoisseur of Italian cuisine.

For Neela-Neli .... Solid semolina (13 g of protein) is here for us. This is Nordic and the Fair will do. I bought in Amstor.

Yes, and I saw that program where Yu.V. made potato gnocchi, I even recorded
Lenochka, and the semolina Dnepromlin, which is sold at ATB, is not the same? I have it, but I threw away the packaging. It is more expensive than ordinary, light and small. We need to look at the market today for such a decoy. I was in Amstor on Saturday, but I was looking only for flour, and did not pay attention to semolina. In Silpo there is Italian flour for pasta, 29.99gr ... expensive, but probably I'll buy it today.

Here I saw potato dough gnocchi. Drool began to flow. I can't insert video
🔗

Here I saw potato dough gnocchi. Drool began to flow.

[nila]

Well, yes, real gnocchi are made with potatoes, but what I did was probably some kind of pasta. It looks like a cavatelli made on a nyoku plank. And who prevents us from inventing something of our own? The main thing is that it is delicious!

nila, with lazy dumplings - a good idea! I'll have to try. Yes, and with potatoes is already in the plans.

And I'll probably do it with garlic sauce ... even if I wanted to

Nelya, Dnepromlyn semolina is very good. I'm not at home yet ... I remember exactly that the squirrel is more than 12 g. Still good semolina Khutorok, also a lot of protein.

Who will tell you? In this video, at the 46th second, the girl says that you need to knead the dough as little as possible.
What does it mean? What changes from this?

And I come to you with a whole bag of thanks !!! This is your "delicious" theme!

And the biggest "thank you" - Vere-Doxy for the tip!

Girls, if anyone is looking for a good dough sheeter, I give a tip - now the official buyer titania in russia has discounts on the iPasta model (with removable cutters) - the price is 1970 rubles! The name of the seller "Russian Project" the machine goes under the name imperia 100

I bought this thing, and at the same time a motor for it and a dryer too ... If you bring this stuff to us far away, then everything is heap!

The second week I play around, trying different recipes for the test. Learning, so to speak

And can I try you right away?
For some reason, my "towels" are narrow, not for the entire width of the canvas. It's okay for noodles, but for dumplings, you should have the maximum. And how to make it "spread out" to its full width? How to pull up with your hands to the sides?

And another question for those who have a noodle cutter with a motor. For some reason, on my very last (thin) rollout, the "towels" are crumpled, they just do not want to go. The second time seems like nothing, but at the first rollout they go straight in waves. Does anyone have such trouble? I suspect that the rolling speed is too big ... I already thought to make the last pass manually, anyway, after that, the motor must be pushed onto the noodle cutter ...

Yesterday, another 300 g of flour was transformed into these wonderful worms!
This is no longer gnocchi, I made it longer, with two fingers.

This time I took 150 g of semolina semolina and 150 g of ordinary flour, Sokolnicheskaya.
As a result, everything turned out a little grayer than from Semolin + Durum, but very tasty.
Which option tastes better, I can't say.
Today we had lunch with my daughter. Received from her "OFF".
She said that we would never buy pasta in the store again.

And I completely agree with my daughter! I even look at the shops now tasteless

After all, I made potato nyeks, without waiting for the plate. Very appetizing video. Rolled on a fork. Only I got nyeki in Russian. There was no cheese. Fried finely chopped onion in butter. Tasty ... Cucumbers according to the recipe of "Aunt Margita"

They gave me an appetite! While I was waiting for a plate for gnecca, I trained on a fork, I did it three times, it turns out to be pretty too, and then I also put onions in a frying pan and there nyequia, I fried a little and a gourmand
But I received a plate and never once did it, I will do it tomorrow.

And now I am in Florence, I found a store with kitchen appliances, I would not leave there at all! There are manual dough sheeters Mercato, but all for making different types of pasta. And for dumplings, pasties, rolling out plus all types of pasta of different sizes is also manual Empire. Costs 65 euros. My mind went straight, I left yesterday, but today I think I'll buy it anyway. And also cutters for ravioli are very different, dies for milking dumplings. I don’t want any rags, but all the kitchen stuff drives me crazy.

Yesterday I also tested the board, it comes out funny
Now the daughter needs to order

Yesterday I also tested the board, it comes out funny
Now the daughter needs to order

Please tell me, do the gnocchi look more like pasta or dumplings? They're pretty plump, aren't they?

Please tell me, do the gnocchi look more like pasta or dumplings? They're pretty plump, aren't they?

I made from noodle dough, in this case natural pasta. And they are not very plump.
But if you make real gnocchi, with potatoes, you will have a completely different taste. I have not tried it yet.

Thanks for the answer!

I made gnocchi from potatoes. Look above

So yesterday I bought myself an Italian hand-held IMPERIA noodle cutter with a removable nozzle. My husband took it from the store and was surprised by the size of the box. I even asked the seller if they had made a mistake with the order. As he was told "small, but how daring." The car is really cool and you don't need any engine, everything is easy and simple. In the evening I made noodles under the video Donato de Santis. According to the recipe for 300 g of flour, 3 eggs, a pinch of salt and 1 tsp of olive oil, a wonderful dough is obtained that does not require additional flour either in the dough or for sprinkling the shafts of the machine. The dough was rolled out to a minimum thickness, to the light. Ideally. The end result is fast drying noodles and a clean machine. I am very pleased.

I bought an Atlas Mercato 180 in Florence with a removable attachment for two types of pasta for 65 euros and a mold for 12 ravioli for 15 euros and another cutter. While still in Italy, I can't wait to try out the machine and make pasta according to your Tata's recipe

so that the canvas does not come out in waves, I hold it, as it were, at the entrance to the machine

so that the canvas does not come out in waves, I hold it, as it were, at the entrance to the machine

Yes, I, too, have already adapted - I lift it up and hold it so that it goes into the shafts from above, well, I tighten it and spread it with my hands slightly, of course. But every time I am perplexed: how do those who have only one hand free (well, that is, who rolls without an electric drive) cope? .. So I still have the feeling that I am doing something wrong

[quote But every time I am perplexed: how do those who have only one hand free (well, that is, who rolls without an electric drive) cope? ..
[/ quote]
And we are his (dough) with one left!

And we are his (dough) with one left!

There you go

I will not get used to dispensing pieces of dough - so that a cloth of a certain length is obtained (this is for dumplings on a dumpling machine) - trimming remains forever

[Admin]

Made "Pasta" agnelotti with ossobuco "" according to the recipe Admin also trim remained. And since I did not add flour during rolling, they are not dry and not steep and also roll out like the main dough and everything is ok.

I suspect that nyeki are different. Vysotskaya Julia once cooked potatoes, and she is a great connoisseur of Italian cuisine.

For Neela-Neli .... Solid semolina (13 g of protein) is here for us. This is Nordic and the Fair will do. I bought in Amstor.

I made the most delicious potato gnocchi according to this recipe, just do not overcook, they cook in a second: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123376.0

[one left]

And we are his (dough) with one left!

Results of yesterday's work one left, in the evening, under the cinema

It turned out spaghetti, rolled not thinly and on thin noodles. The dough was soft, I had to dust it with flour. I can’t make the spinach dough cool. Knead in KhP, then manually mix Semolin semolina. But the quality was not affected. Now there is a dryer in front of me, the spaghetti does not crumble

Natasha, thanks for the reference, I will definitely cook it!

Nelya, well done!

[Natasha]

I made the most delicious potato gnocchi according to this recipe ...

NatashaThanks for the tip, I haven't seen this recipe. I'll try this way. Yesterday I made a gnocchi recipe with a video. Only the potatoes were 650g and I added a little semolina semolina to the flour and drove in a small egg just in case.
My husband really liked it! Something word delicious I listen to him more and more often. Before it was impossible to waitor learned to cook, or re-educated
Yesterday I did not take a picture of my first gnocchi, the phone was discharged. And today I have left for breakfast))