Homemade noodles, ravioli and everything for making them

And with semolina, the dough was made on eggs or on water?
If the dough breaks at first, I fold it and roll it 6-7 times at the largest thickness, and then reduce it by 1.

No eggs. 50 percent flour 50 percent semolina.

Probably, the semolina dough should be given a little more time to rest. Since the grind is coarser, it swells more slowly.

I don’t know ... I had it for 2 hours ... in the refrigerator. the plain dough was also full of holes at first. and then after several additions of norms. gone. maybe it just had to be folded longer. I'll try again next time. but when it is dry, it is just hard, hard. how plastic

Here is some interesting information from Giuliano Hazan's "The Classic Pasta Cookbook"
“There are two main categories of pasta: water and flour paste and egg paste. It is important to understand their characteristics.
Pasta made of water and flour is made from durum durum wheat flour, which is called semolina in Italy. This paste is a dry packaged paste sold in stores. And it is better when it is done in production, since special equipment is needed for proper kneading and drying. This pasta is strong and pairs well with spicy, savory sauces based on olive oil.
The second type of pasta is homemade egg pasta or simply homemade, one that is made from flour and eggs, it is also called "fresh pasta". It is made from flour from soft wheat, in Italy it is type "00". This flour roughly corresponds to a general purpose flour. The dough recipe varies slightly depending on the region. In Tuscany, for example, a little olive oil and salt are added, and in Liguria, a little water. But in Emilia Romagna, which is famous for making the finest homemade pasta and is home to tagliatelle, tagliolini, lasagne and some types of filled pasta, the dough is made with only flour and eggs and nothing else (with the exception of spinach and tomato pasta). Egg paste is able to absorb sauces better than commercially available pasta. It pairs well with butter and cream sauces, with softer sauces that can accentuate its delicate texture. With sauces where olive oil comes out, the egg paste can absorb too much oil and become slippery and rubbery ...
The worst thing that can be found in "fresh pasta", which, for example, I sell in supermarkets: that it is thick, it uses semolina, which is too hard for egg paste, and that it is chilled in the refrigerator. Cold is the main enemy of pasta. "
a source

[Who is who in the world of pasta]

Here is some interesting information I met today.

Who is who in the world of pasta

Italians have come up with over 300 types of pasta. Long and short, small and curly ... Each type has its own rules for boiling and combining with sauces.


Long pasta

Bucatini is a pasta made from durum wheat and water in the form of long tubes. The average boil time is 9 minutes. It goes well with butter, cheese sauces, vegetables, anchovies and sardines.
Vermicelli - translated from Italian - "worms". Very thin paste. It takes 12 minutes to cook. Serve with light sauces with cheese and vegetables.
Tagliatelle - wide, not very flat noodles, made from flour, water, sometimes with the addition of eggs. Boil for 6 to 9 minutes.
Papardelle is a flat, wide, ribbon-like pasta made with eggs. Boil for up to 15 minutes.
Ziti is a thin long pasta in the form of tubes. Boil for 5 to 10 minutes.You should try ziti for readiness already at the fourth minute, and then every minute, until the pasta becomes al dente - hard, but not hard.
Mafalde - flat, wide ribbons with grooved edges on both sides. Cook for a maximum of 11 minutes.
Spaghetti is long, thin, made of flour and water. Italians make spaghetti with semolina added to wheat flour. Boil for 10 minutes until al dente.



Curly paste

Gemelli - thin spirals are used for salads, in combination with any sauces and for casseroles. Cooking time - up to 12 minutes.
Kawatappi is a short S-shaped paste. Recommended to be served with creamy and meat sauces, used in soups, salads and casseroles.
Cavatelli is a paste in the form of small seashells. It takes 10 to 15 minutes to cook. Suitable for rich meat sauces, it is used for making salads.
Farfalle - Butterfly-shaped pasta. Suitable for creamy and tomato sauces.
Orchette is a small ear-shaped pasta. Cooking time is from 10 to 12 minutes. Combination with sauce: meat, creamy, seafood.
Rotini - short spirals from 2.5 to 5 cm. Salads are prepared with this paste. The boiling time for rotini is 8 minutes.
Radiator - a paste that resembles a radiator. Due to its shape, it holds well saturated sauces. Good in soups, main courses, salads.
Ruote is a wheel-shaped paste. Provides an aesthetic addition to soups, salads. Ruote is best served with Alfredo sauce - based on parmesan, butter and cream. It takes 9 to 12 minutes to cook.
Gnocchi - dumplings made from potatoes, flour, eggs or semolina with an egg. There are fresh and dried gnocchi. Fresh ones are boiled for 2-4 minutes, until they rise to the surface of the water. And dried ones take longer - from 8 to 12 minutes.

Stuffed pasta

Ravioli - pillows made of two layers of thin dough stuffed with meat, vegetables, cheese. Interesting on the topic
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Canneloni is a cylindrical type of pasta, usually served baked with filling and sauce. The filling can be ricotta, spinach, meat. Sauces - tomato or Béchamel.
Lasagna - wide plates of dough, prepared like a casserole, with meat, mushrooms, seafood, vegetables.
Angelotti is in the shape of a crescent. The filling is cottage cheese, cheese, spinach, meat.
Tortellini - rings with vegetable or meat filling.

Here is some interesting information from Giuliano Hazan's "The Classic Pasta Cookbook"
“There are two main categories of pasta: water and flour paste and egg paste. It is important to understand their characteristics.
Pasta made of water and flour is made from durum durum wheat flour, which is called semolina in Italy. This paste is a dry packaged paste sold in stores. And it is better when it is done in production, since special equipment is needed for proper kneading and drying.

The worst thing that can be found in "fresh pasta", which, for example, I sell in supermarkets: that it is thick, it uses semolina, which is too hard for egg paste, and that it is chilled in the refrigerator. Cold is the main enemy of pasta. "
a source

I have found the answer to my difficulties in making a pasta from semolina of the "O-la-la" company, since it is coarse and coarser than ordinary semolina. Kneading 50/50 with regular flour and eggs + water, even after resting the dough, the grains were visible, like white specks in the dough. I understand that you need to knead from semolina only on water ?! Thanks for the information .
Svetta, thanks for the information, only I realized that I still can't remember all the names.

[Gaby]

Gaby, I, too, remember this is unrealistic For me, it's all pasta!
And all these names come from the names of the Italian families who invented and produced these types of pastes.

[Gaby]

Gaby, I, too, remember this is unrealistic For me, it's all pasta!
And all these names come from the names of the Italian families who invented and produced these types of pastes.

And I didn't know that the names came from surnames, I will know now.

And I didn't know that the names came from surnames, I will know now.

But in the fine pasta there is chelentani - from the name of Celentano.

And all these names come from the names of the Italian families who invented and produced these types of pastes.

Not really. Mostly called the things that it looks like.
What immediately came to mind:

farfalle - farfalle - butterflies
penne - penne - pens (what they write)
fusilli - fusilli - spirals
campanelle - campanelle - bells
orzi - orzi - barley
stelline - stelline - stars
Gemelli - Gemelli - Twins
radiator - radiatore - radiator (battery)
gnocchi - gnocchi - dumplings

I also have some doubts about the 100% truth of this article.
For the "gnocchi", Italian speakers would not pat on the head. They are people of hot temperament.

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

Olya, thanks for the tip. Today I bought whole grain flour in the Line.

Oh, Lyudochka, well done. And in the Line in your city? If you try, sign off then. I have just now the dough is lying out of it, in 10 minutes I will already make layers. My children from wheat eat absolutely nothing, not even baked goods.

Oh, Lyudochka, well done. And in the Line in your city? If you try, sign off then. I have just now the dough is lying out of it, in 10 minutes I will already make layers. My children from wheat eat absolutely nothing, not even baked goods.

Yes, the Line is in our city. I will definitely write how I will cook

Olya, I forgot to ask. Are the proportions of flour and eggs the same as with regular flour?

I make a very tight dough, you don't need to dust it with flour at all. I made pasta in September and now. Now it didn't work out the same. The flour is probably very dry. It is better to take a little testicle or a little more liquid than on wheat, to a tight-tight kolobok.

I make a very tight dough, you don't need to dust it with flour at all. I made pasta in September and now. Now it didn't work out the same. The flour is probably very dry. It is better to take a little testicle or a little more liquid than on wheat, to a tight-tight kolobok.

I usually don't add water. Only flour and eggs.

I usually don't add water. Only flour and eggs.

I only do that too.

It is better to take a little testicle or a little more liquid than on wheat, to a tight-tight kolobok.

So I do on eggs only, I wrote it on purpose or liquid. After all, there is pasta, and many also make it from kefir, and on eggs and dry wine. Everyone decides what he likes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=50979.0 It makes sense that the flour takes a little more liquid.
We must try it on dry wine, I wonder what happens

That's what I wanted to know. That whole grains take more liquid.

Made green noodles today. Instead of one egg, I put 3 spinach tablets. The dough turned out to be very elastic, super. Interesting performance technique. In the shell of one egg, there is enough spinach to fill the entire shell. Picture from the site 🔗


and this is mine

Girls, help. Yesterday I started making dough for noodles in a glass of a Philips hand blender. I note right away that I have already made the dough there. She mixed for a few seconds, then something incomprehensible happened, the sleeve with the knife continued to rotate, but somehow "stupidly" with a nasty squeak. The shredder cover itself with the attached motor "works". that is, when the motor is turned on, the driving part rotates, but when connected with a sleeve with a knife, it does not work. Maybe someone had this? What can be done?

Elena, can look for a topic with your blender on the forum and they will prompt you there faster.

[akelena]

akelena , I think your hand blender may not have enough power (you need at least 600 watts). And even if the power was 600 watts and higher, then at the immersion "leg" of the blender, knives that are too small in terms of the area of ​​the cutting edges rotate inside. I myself make the coolest dough with a noodle blender in 20 seconds, but I make it with a powerful (600 watt) blender in a special large bowl with two pairs of huge knives. You, probably, inside the "leg" from an excessive load melted the junction of the metal knives with the body itself. And the motor itself probably survived.

No. I made the dough in a large chopper bowl. most likely the gear has broken.

I bought Makfa semolina in Auchan yesterday, it is made from durum wheat! I want to make a pasta, just how exactly I can not imagine. Only semolina + egg + butter or add some more water or add some more ordinary water! I saw pasta in the store, but only semolina and an egg are recipes, so I doubt it!

I did 50/50 with flour. I didn't add water. True, I have soft grades of semolina.

I made noodles yesterday. I took Italian flour 0 and semolina (not semolina) (150 + 150) + 2 eggs + 1 tsp butter + 2 tbsp water

Thank you! I'll try to create something!

Yesterday I also made noodles with semolina semolina (Art FUDZ). I adhered to the Admin recipe (500g + 2 eggs + 1 tsp salt + 100mg water), but took 500g semolina and added, when kneading HP, 1 tbsp. l. olive oil. KP kneaded with a stretch, helped her with a silicone spatula. I didn't finish the kneading mode until the end, when everything was well mixed and gathered into a lump, I took out this lump, crushed it a little and wrapped it in film. Lay on the table for 2 hours.
When I unrolled the film, the bun was elastic, firm but resilient. It skated perfectly, without any powder. I cut the strips of the rolled dough into a pasta bike and cut a little thin noodles into broth.
It only dries for a long time. I cut it last night, I haven't taken it off yet. But then everything hangs, not one fell.

So I made noodles + ears. (300 durum semolina + 200 whole grain flour + fiber + 100 water + 2 eggs + 1 tbsp of olive oil)

I skated well, no flour was required when rolling out at all! It turned out delicious!
Just bought Truffle Oil. When I opened it, the aroma was not a fountain, I didn’t like it very much, and when I dripped a couple of drops into the cooked noodles, it smelled wonderful, my appetite was even more intense!

[Mar_k]

Mar_k,
Special thanks for the truffle oil, I also have it just like that, now I'll try

[Mar_k]

Mar_k,
Special thanks for the truffle oil, I also have it just like that, now I'll try

You are welcome! I had it the same for 2 months - everything did not dare, the smell was embarrassing! And now I will add! Just a little ...

[/ quote]

I sat and thought ... I was going to make rollers for the version-2 test.
What I want to see in the final product:
- speed-controlled electric drive
- dough adjustment from 1mm to 15-20mm for pizza (the first version does not allow rolling for pizza)
- even wider, approximately 500 - 600mm
- vertical loading of the dough with an exit to the horizontal, with horizontal it seemed to me I needed more hands than I have
- environmental friendliness of materials is not worse than version 1
- to refine the appearance

I would like to discuss with the members of the forum what shortcomings they see in their dough sheeters, what they lack in them ... I want to make an ideal, until the tokoryuga refused o_o)))

You must be careful with truffle oil! I remember in Austria in a frying apartment we bought a small bottle of olive oil and only when they started cooking did we see pieces of truffles at the bottom. : lol: The smell was still there. And this September was in Italy, the Porcini season, all the pasta with them and with truffles. Everything is very tasty, but then one day barely Tagliatelli and not only were they too thick, and too much with truffles, it was not very tasty.

The other day I made noodles from whole wheat flour from durum wheat ("Garnets").So large particles that come across in flour, when rolling at the very last (thin) position of the rollers, directly tears the dough sheet With a sin, dashed and cut in half ... Has anyone had this? How was it "treated"? Or am I doing something wrong?

The other day I made noodles from whole wheat flour from durum wheat ("Garnets"). So large particles that come across in flour, when rolling at the very last (thin) position of the rollers, directly tears the dough sheet With a sin, dashed and cut in half ... Has anyone had this? How was it "treated"? Or am I doing something wrong?

I take a whole grain brand French thing, her grind is fine and does not tear noodles, I make a horde.

I sat and thought ... I was going to make rollers for the version-2 test.
What I want to see in the final product:
- speed-controlled electric drive
- dough adjustment from 1mm to 15-20mm for pizza (the first version does not allow rolling for pizza)
- even wider, approximately 500 - 600mm
- vertical loading of the dough with an exit to the horizontal, with horizontal it seemed to me I needed more hands than I have
- environmental friendliness of materials is not worse than version 1
- to refine the appearance

I would like to discuss with the members of the forum what shortcomings they see in their dough sheeters, what they lack in them ... I want to make an ideal, until the tokoryuga refused o_o)))

There are several questions on the project. Why roll pizza dough? According to all the recipes available to me from Italy, the pizza dough is stretched by hands, not because they are too lazy to fill the dough roll, but in order to preserve the structure of the dough as much as possible. As a last resort, roll it up slightly with a rolling pin, but do not try too hard. In the Dough Sheeter, everything will be compacted to the last degree, and it will no longer be pizza dough.
Of course, making wide rolls to cover the entire surface of the dumplings mold is tempting. But rolling out such a layer, especially a thin one, is not at all easy. The standard layer in existing noodle cutters is on the verge of what you can grab when rolling out from under the shafts with two hands without losing quality. I think if it was productive to roll wider layers in domestic use, such machines would definitely appear.
For a large dumplings, I just roll 2 towels, grease one edge of one with water, apply the second part, and roll it with a rolling pin several times. The seam is "welded", it does not greatly affect the aesthetics, I'm not at the exhibition
I don't see any drawbacks in my cheapest Chinese noodle cutter, except for one: nozzles from expensive models do not fit it. There is a nice fluted pasta attachment that you want, but ...

[Admin]

Girls, my car finally came to me. I waited 2 months (the cost of our mail) ... I ordered from the UK through Ebay. Cost about 1500r.
Yesterday I checked it on paper, today on a small piece of dough. It cuts perfectly. I didn't add flour and didn't even dry it too much
I am very pleased.
Special thanks to Admin for advice in choosing

Good day! Tell me please, is it hard to roll the dough on a noodle cutter manually?

Very easy

Very easy!

Very easy!!

Good day! Tell me please, is it hard to roll the dough on a noodle cutter manually?

As already answered, very easy and simple.
I am more comfortable with a motor, but this is my personal opinion. Or maybe I just love motors

Or maybe I just love motors

I also have a favorite motor, which stands nearby and turns the handle with pleasure!

tell me please, I can't cut the dough with Pastobike, it sticks to the wheelchairs and separates badly - why, what is wrong. I generally assumed that he should cut the dough well, otherwise I want to use it, but he lets me down

.

tell me please, I can't cut the dough with Pastobike, it sticks to the wheelchairs and separates badly - why, what is wrong.I generally assumed that he should cut the dough well, otherwise I want to use it, but he lets me down

I succeed: I need to dry the dough sheet a little - then it cuts better

I succeed: I need to dry the dough sheet a little - then it cuts better

Thank you! And I cut freshly

fresh cuts well if the dough is tight, for example, only on eggs
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=140653.0