Homemade noodles, ravioli and everything for making them

Interestingly, this is not the same
and
... Guests are coming to me next week from Moscow. I ask you to buy me semolina. The second will come out cheaper, but maybe it's not the same thing?

I recently bought semolina, the packaging says "semolina" in Russian and semolina in English. Semolina is like semolina in Russian. I want to knead noodles 50/50 with flour. Some of the girls did this

Lyudochka, where did you buy it? What network. I have been looking for a long time. Does not come across

semolina is a manka, but from durum wheat (durum type). Mark T. On our usual semolina there is always M - soft. I have been looking for semolina for a long time, well, it does not occur.

semolina is a manka, but from durum wheat (durum type). Mark T. On our usual semolina there is always M - soft. I have been looking for semolina for a long time, well, it does not occur.

Now I looked, brand M. It is probably exported, so it is also written in English Semolina. Semolina premium is written. Manufactured by Metaka. I bought it in Spare. I couldn't find another one with us.

We sell such flour, they write on the packaging that they make premium semolina porridge from it. Therefore, approximately it is all the same, only semolina is for some reason white, and semolina is yellow.

Eh, Sima. We have neither such flour nor semolina in our city. This year I had a rest in Crimea, there I saw both in Silpo and in Furshet. Eyes lit up, but you can't drag the flour from Ukraine on foot, it's kind of heavy. I just want to hide a little under the Muscovites. Try what it is. I want healthy and tasty pasta But I must say what to buy, but I myself do not really know which is better.

Olya, I made noodles from ordinary semolina and did not particularly bother with soft or hard it, and everything worked out for me, semolina in Moscow costs 40 rubles, there is no semolina in Tula, I even saw weights in Yasnogorsk

[qdesnitsa]

qdesnitsa, you are right that noodles are also obtained from ordinary semolina, I also did this for the first time, until I tried from semolina. Now if it's not there, I don't make noodles at all, because I don't want a different taste already.

Simochka, you won't find this semolina in the daytime with fire, when I was in the Crimea in your stores I almost fainted from the variety and quantity of goods for different tastes and wallets, there are several companies with one milk, but we have five or six no more ... Flour Nordic, for example, costs 150 rubles per 2 kg, there is no point in comparing the assortment of our stores, ours compared with yours g on a stick that's why we use what is on the shelves, what is called from two evils ...

Girls! I can buy Muscovites - who needs it. In my univesam near my house it is for sale. 50 rubles worth

Yes, of course, it is semolina and in Africa it is semolina. But we try to follow a more or less healthy diet. I don’t buy premium flour at all, only whole grain flour. If we eat pasta, it is also made from durum wheat. After I bought a dough machine, I try to make my own noodles, I want to do it from durum wheat. And not only there were noodles. But it is everyone's business that he will eat. I do not impose on anyone, but only advise what to get, and where.

Girls! I can buy Muscovites - who needs it. In my univesam near my house it is for sale. 50 rubles worth

in what network, or just in the store?

Yes, of course, it is semolina and in Africa it is semolina. But we try to follow a more or less healthy diet. I don’t buy premium flour at all, only whole grain flour. If we eat pasta, it is also made from durum wheat.After I bought a dough machine, I try to make my own noodles, I want to do it from durum wheat. And not only there were noodles. But it is everyone's business that he will eat. I do not impose on anyone, but only advise what to get, and where.

Olga, I just did not expect such a colossal difference from semolina, I always made noodles from VS flour, and the next day it was just porridge in the soup ...

not. not a network. just a supermarket. but above somewhere I read what is in the network ABC of taste. By the way, I tried to make noodles with her yesterday. When she began to turn, the plates broke. or some holes were. By the way, I wanted to ask - why? maybe someone knows. Therefore, I simply rolled it with my hands and cut it into thick noodles with a curly knife. Today it has dried and sticks are straight like plastic ones. and dark in color. And noodles today are made from plain flour. I wanted to lay out the pictures, but the cord at work .. I did it for the first time. so great! me very good liked!)))

Oles, that's it. Type in Google for example "the harm of premium flour", you can see a lot of interesting things. It not only looks worse visually, but also harms health.
The nutritional value of flour is really high as it contains a lot of calories. But from the point of view of biological value, this is a high-carbohydrate dummy, since no proteins, no real vitamins and minerals remain in the flour of the highest grades.
Therefore, we are trying to switch to another flour. But since semolina semolina also appears in our country, then if possible it is better to switch to it.

I made it purely from whole grain flour


Yes, it turns out darker, because the flour is darker, but delicious.

Olya, can you have a recipe for pasta made from wheat flour?

What a dryer !!! I want this too !!!

You are welcome!
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=223255.0

you can also here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=283259.0

Wow, I went to study!

and help me buy such a dryer ... please

Olya, can you have a recipe for pasta made from wheat flour?

I don’t have any special recipes for central locks. I take the same as for the premium grade. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=231.0
I look at 300g. flour, 3 eggs, sometimes a spoonful of olive oil. Even salt is not always when how.

Thank you. I will try.

and help me buy such a dryer ... please

Follow the links. In Russia, T.A. is making a joint venture in Germany, now we are waiting for a package from there, when we will collect a new joint venture.
In Ukraine, Mavka collects. She has a constant purchase directly from Italy. It may be cheaper there, but shipping is expensive
Look at this store 🔗

you can choose a lot there. And for recording to T.A. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=283259.0 or Mavka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223255.0

And nowhere have I seen whole grain flour. Is it written on the pack?

Yes, that's what it says. I really like the French Thing brand.

Lud, do you often visit Tula? There is such a shop LINE, as there is always there, called the French Thing. It costs 70 rubles with a penny for 2 kg. There is also a tent at the Frunzensky market in TTS Margarita

Lud, do you often visit Tula? There is such a shop LINE, as there is always there, called the French Thing. It costs 70 rubles with a penny for 2 kg. There is also a tent at the Frunzensky market in TTS Margarita

I visit Tula very rarely. About 2 times a year we go to the Metro. And we also have the Line. Thank you, Olga. I'll take a look. Something notifications stopped coming.

[kirch]

kirch I roll the dough for 9.

Checkmark, thanks again for the consultation. Today I rolled out the dough for 8 and 9. The thin noodles were cut wonderfully. I tried to make the dough with semolina. I added a little less than half of the total. The dough rolled and cut well. I haven't tasted it yet.

Eh, girls, boys !!!! What kind of car I saw in action now and ... It's a pity that we, a little bit of that ... turned on pasta, are not kept in one place. Otherwise, we would have bought the joint without fail.
In short, Crocus-Expo has another PIR exhibition for restaurants and hotels. And there they demonstrated a professional unit, naturally, Italian, for restaurants specializing in pasta. Without batting an eye, the guy at the stand said that they have 400 attachments for this thing for different pastes and ravioli.Of course, I was spinning there and puffing out my cheeks (as if I’d just take it and buy this thing), and the chef-demonstrator gave me his secret of pasta: for 1 kg of flour he takes 360-380 g of eggs (they did the egg). I didn’t see salt, however, like olive oil. The macaroshki got out of the machine, elastic, even kept their shape, if they were not crumpled too much in the fingers. But ... as a revelation, the chef said that all the same, you have to adapt to the quality of the flour, and to the equipment on which you make pasta, and therefore ... the ideal proportion is still achieved by the method of artistic poke and still, each batch requires creative approach. Because it affects, as we already know everything: the quality of flour in this particular batch, the humidity of flour and air. Even what you are going to dry the pasta on will affect the final result. It will last longer on plastic pallets with a mesh than on solid wooden ones.
And their pasta is delicious

Irish! You were also fed there ??? !!!

Of course! And they got drunk!
Test report - in the topic about what to buy in Moscow!
https://Mcooker-enn.tomathouse.com/in...642.0

I made paprika noodles. As part of the flour + rye + egg and paprika.

Marina, what a funny noodle it turned out, but how does it taste with the addition of rye flour? Do you feel the difference to noodles made with only wheat flour? And how did the paprika taste?

Vika, the noodles are delicious! The principle of paprika is only for color, it was not felt in the taste, the children ate it and did not resent it. The noodles turned out to be a little harder than according to the classic recipe, but there was no rye taste (50 grams of rye and 250 grams of millet and 2 tablespoons of bran + fiber).

Good day. I recently bought a Titania Imperia noodle cutter. The dough was made in a blender according to the recipe from the site, very convenient. When I cut into thin noodles, there is just a terrifying creak. Tell me what can be done with this creak, can I lubricate it with a VDshka? Also interested in how thick you make dough for dumplings and noodle dough for the second. I tried to make wide noodles on the thinnest dough, in the end, after boiling, they all stuck together. Although I admit that this happened because I did not dip the finished noodles in cold water. Share your secrets so you don't learn from your mistakes. Thank you.

[akelena]

I tried to make wide noodles on the thinnest dough, in the end, after boiling, they all stick together. Although I admit that this happened because I did not dip the finished noodles in cold water. Share your secrets so you don't learn from your mistakes. Thank you.

akelena I make noodles according to a simple recipe 300 g flour + 3 eggs + salt + 1 tsp olive. butter and roll out to the very minimum thickness. I cooked both dried and fresh, just rolled out, and everything is fine.
Wonderful dumplings dough according to this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=277414.0

Tata, do you wash the noodles in cold water after boiling?

Tata, do you rinse the noodles in cold water after boiling?

No. I fold it back, let it drain and mix with butter or olive oil.

And yesterday I skated to 8 and 9. Thin for chicken noodles, thick for a side dish. After boiling, nothing stuck together. I never wash with cold water

Add olive oil to boiling water, before laying the noodles. Nothing sticks together.

I never pour cold water on the noodles. I pour it into a colander and then back into the pan + butter or from the pan (before putting it in a colander) I take it out with a slotted spoon and add the sauce. By the way, in the picture above (noodles with paprika) boiled noodles, which did not interfere even with butter, and it did not stick together. And when I boil I don't add oil.

I also don’t wash homemade and store quality noodles, why? It doesn't stick together anyway. And with my homemade one, I noticed that even without oil after cooking, it does not stick together after cooling and it can be easily divided into portions.

Not so long ago, Atlas also began to creak, and only at the largest thickness - by 1, it was so annoying that I did not want to do anything for two weeks. And then I just took machine oil and lubricated everything I could, drop by drop into each visible hole and where the rollers are attached. Now there is not a sound from that creak, everything rolls smoothly and softly. I think somewhere a piece of dough has stuck, so she gnashed.
On the second I skate only 5-6, then for me the dough is already very thin and it seems that I don't feel the taste of noodles.But this is all individual.

And here is my first noodle. There is nowhere to dry, so I hung it on a kitchen bar


and this one with semolina semolina. I could not roll it out on a typewriter. on the hands it turned out thick. but not cooked yet.



here is the result

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at first, my dough was torn in the middle of the scroll .... then I folded it, folded it and gradually unwound it.

and this one with semolina semolina. I could not roll it out on a typewriter. on the hands it turned out thick. but not cooked yet.

Moskvichk @ why couldn't they roll it out on a typewriter with semolina?

But I don’t know ... when I rolled a piece .. even on the very first thick width in the middle a hole turned out .. it seemed to be torn .. and came out with such torn rags .. I don’t know. I tried it for the first time. and the simple dough also broke for the first time and then I folded it - folded it and it began to turn out1