Homemade noodles, ravioli and everything for making them

Thank you Irina!

Girls, no one knows what kind of beast PASTA DI CASA PDM-180D is? She has a very tempting price: 2000 with a motor (the motor is sold separately). I think, be tempted, or throw the money away?

Girls, I want to buy myself the cheapest dough rolling machine, but there is an option with a ravioli attachment, it is more expensive. Advise, is it worth taking with a nozzle, it seems that not everyone is willing to do it? Convenient or will these ravioli come out some kind of stuck together, "substandard"? Then this attachment will roll around idle ...

Something like this:

Something like this:

And how is it that the dough in the rolling "sticks out" in the photo, is it that it should be so dense?

No, the dough doesn't stick out like that "live". It hangs envelopingly.

I think it's a piece of paper sticking out there

I think it's a piece of paper sticking out there

And that's why I ask that my noodles turn out to be normally cut every time. It is cut well only when the dough is either dried, or the egg-flour is steep and tough in itself. So I thought that the dough could be adjusted to such a "torment"

So there is a risk that it will cut badly? Does someone cut it without problems?

can adjust the dough for such a "torsion"

Will break

So there is a risk that it will cut badly? Does someone cut it without problems?

I have an inexpensive Kaiserhoff noodle cutter. She rolls everything out and cuts everything, just to cut it beautifully, you need to make the dough cool or dry it, but the girls have Italian ones, probably good

In any case, you need to adjust to the noodle cutter. It all depends on the dough itself and the thickness of the rolling. I'll tell you my experience. I have an Atlas 150. At first I couldn’t cut thin noodles, they turned out glued together. One of the girls advised to roll it thinner - and everything worked out. And the dough is different every time, despite the same recipe. Sometimes it is necessary to sprinkle with flour when rolling, sometimes not. And I always dry out the layers a little.

It seems to me that the whole point is which attachments are intended for what. I have a Chinese, cheap noodle cutter. As for a typewriter, I have no complaints about it. I have complaints about the instructions, which in all Chinese devices do not differ in "intelligence and ingenuity." For noodles I have one nozzle, there are two rollers - for wide and narrow slicing. As it turned out during operation, the wide one is noodles, and the narrow one is more like spaghetti. For thin noodles, expensive models have a separate nozzle, as it turned out when studying the issue.
Therefore, if I roll a thin layer, then on a narrow thread it cuts through me badly. For this operation, I roll out no thinner than 4 positions - everything turns out fine, in section it is a square. For wide noodles, I roll as thin as I like.
Of course, there is not a word in the instructions that the standard nozzle is designed for noodles and spaghetti, and not for two types of noodles.
So you have to experimentally study what kind of attachment you have. Someone will have to roll thinner for a narrow one, someone thicker.

Of course, there is not a word in the instructions that the standard nozzle is designed for noodles and spaghetti, and not for two types of noodles.

Irina, do you have a Fakelman case? I have the same instructions in the instructions, but on the box itself there are two pictures, and on them wide noodles come out of one nozzle and it is spaghetti from the other.

I have 2 nozzles for the noodle cutter, that is, there is one nozzle, but double.One cuts wide, the other narrow. And I just have to cut a narrow one, you need to roll thinly, and a wide one cuts both with a thin and thick rolling

I also have one "double" cutting (for noodles and spaghetti), and so when I make flour + eggs dough, everything is cut perfectly: both thinner and thicker, however, I always sprinkle flour. And I tried to cut the remnants of the dough after the dumplings (kefir or on the water) - it does not cut well. I then rolled it about 6 (out of 9) and dried it on the table in layers, and when it dried up, it was cut better

I have Bohman. One nozzle, wide cuts any thickness. The narrow one can also adapt to thin cuts, but only cuts thick layers ideally.

[GOT]

In no case For a long time I have been interested in the question of whether there is anyone alive, who would have obtained ravioli with the help of this rolling at least ... more or less.

Irish, you will not believe, but today I made ravioli using the attachment for the manual dough sheeter. The strangest thing is that I have them GOT!

Here in the video, the peasant very sensibly shows the whole process:

Irish, now I believe! And I understand what was wrong with me. I just have a different attachment. Here, my uncle, has an insert for minced meat, which is put on over the layers of dough, and probably this is the whole secret. I have this nozzle:
🔗 - there are only rollers ...
If I knew in advance

Irish, now I believe! And I understand what was wrong with me. I just have a different attachment. Here, my uncle, has an insert for minced meat, which is put on over the layers of dough, and probably this is the whole secret. I have this nozzle:
🔗 - there are only rollers ...
If I knew in advance

Irish, I don't have a minced meat attachment either. This I just inserted the first video. I have the cheapest car with a nozzle.
Like this:



Yesterday I also experienced her. But the principle used is the same as on expensive dough rollers.

What can I say? As soon as I arrive in Israel, get ready for a photo shoot. I will bring a professional photographer with me to capture for eternity the image of the One Who Defeated the Ravioli Attachment
You're good! Anyway, I don’t understand what is the secret? How did you lay out the filling? Did your ravioli stick well and split well? Everything is just a mess and marriage ...

What can I say? As soon as I arrive in Israel, get ready for a photo shoot. I will bring a professional photographer with me to capture for eternity the image of the One Who Defeated the Ravioli Attachment
You're good! Anyway, I do not understand what is the secret? How did you lay out the filling? Did your ravioli stick well and split well? Everything is just a mess and marriage ...

Irul, we will do without a professional photographer on our own.
I usually put the filling, as in the shown video, in a common heap. The ravioli were sealed normally. But divided - worse. I just passed a wavy roller over the finished strip with ravioli to cut the dough.

I see ... I need to try again.

And we can't do without a photographer, I always have him with me

And we can't do without a photographer, I always have him with me

If this is the case - come with a photographer By the way, she sculpted without the help of her husband, he was at work. I managed it on my own

I don’t know about you, but my husband only interferes with me in the kitchen. Firstly, he takes up a lot of space, and secondly, I don’t like it when he looks, "from what rubbish poetry grows," in the sense, my culinary masterpieces

And we just don't fit together in the kitchen. And if he does something, he definitely kicks me out, so that I don't comment. We only make manti together: I roll, he sculpts

I don’t know about you, but my husband only interferes with me in the kitchen. Firstly, he takes up a lot of space, and secondly, I don’t like it when he looks, "from what rubbish poetry grows," in the sense, my culinary masterpieces

Congruent To me, too, it is cramped in the kitchen, when there is still someone else. By and large, if we had a bigger kitchen, my husband would not bother me there.I would have found something to do with him there. Moreover, he never refuses to help me there. But, tightness ...
Here! Now I have formulated my main Wishlist! I want another apartment with a large kitchen!

And I want another table in the kitchen. I'm not very clever with this to screw the noodle cutter, the side is too small.

And I want another table in the kitchen. I'm not very clever with this to screw the noodle cutter, the side is too small.

So you need to buy a motor

I was thinking about the motor. But for some reason, for me, rolling noodles on a manual machine is so meditative, and I like it so much that it’s probably better to buy a new table. Moreover, this table is already a hundred years old at lunchtime. And, as often happens with old things, nothing is done to him, which is somewhat offensive. We need to figure out where to send him to buy a new one ...

And I'm all in thought about the motor. And I want and inject. On the one hand, I want, on the other, I understand that I don't need him for a family of 2 people.

And I want another table in the kitchen. I'm not very good at screwing the noodle cutter to this, the side is too small.

So I have almost the same problem ... The dining table is too low, you have to screw the tables to the tabletop by opening the door, and it has a very small side. So I rack my brains to think of something like that ... Maybe someone will be able to suggest a way out of the situation? I will be very grateful.
Buying a motor is not an option for me at the moment ...

And I'm all in thought about the motor. And I want and inject. On the one hand, I want, on the other, I understand that I don't need him for a family of 2 people.

Lyudmila, our children also live practically not with us ... My daughter is separate, my son is studying at the institute. But a motor is a thing! I also thought so: why? I haven't bought it yet. Technology is essentially a joy to us. And I don’t think it’s only because life in everyday life makes it easier, and often the joy of COMMUNICATION with her. I bought it with a motor with the help of Lily, for which I am very grateful to her (and remember with a kind word as soon as I take it out). Therefore, if you get the joy of communicating with smart technology - you need to buy, no - and you shouldn't. (There are enough unnecessary things in the house anyway!)

Lyudmila, our children also live practically not with us ... My daughter is separate, my son is studying at the institute. But a motor is a thing! I also thought so: why? I haven't bought it yet. Technology is essentially a joy to us. And I don’t think it’s only because life in everyday life makes it easier, and often the joy of COMMUNICATION with her. I bought it with a motor with the help of Lily, for which I am very grateful to her (and remember with a kind word as soon as I take it out). Therefore, if you get the joy of communicating with smart technology - you need to buy, no - and you don't need to. (There are enough unnecessary things in the house anyway!)

Sveta, you are again pushing me to think about the motor. If it's not a secret, how much did it cost to ship?

Luda, I had no shipment ... It so happened that in the summer I went on a pilgrimage trip to Ukraine - to Pochaev and Kiev. She took her Atlas with a motor in Kiev - Lilin gave it to her son. And on the second run, SSvetik brought me a dryer and small things when I was traveling from vacation. So I'm lucky to have good people ...

Yes, lucky. I envy

Thank you very much to everyone, after reading the reviews, I bought myself a Titania noodle cutter, I twirl it for 2 days, cut the noodles on a production scale, even colored ones, baked pies with puff pastry, made dumplings ...

Peace be with you bakers!

MalikaS-- - with purchase

baked pies with puff pastry - I mean purchased katali

Thank you,

nope, she herself made the puff, there is a very simple way ... as with filo dough, grease a thinly rolled sheet of dough with a mixture of melted margarine and butter, and so layer by layer as much as possible. In the refrigerator for an hour, and then roll it out with a rolling pin.

I used to roll out puff pastries by hand with a long rolling pin for samsa, now there is a dough roll, uraaaa

- green (spinach)

- pink purple (beet)

--khachapuri improvisation

[MalikaS]

MalikaSare very interested in puff pastries.If possible, post a recipe for the ones you make.

Peace be with you bakers!

MalikaS-

got it

when connecting to Ikra, I'm interested in puff pastries

These flaky cakes are called katlama (in Uzbek) in Central Asia, they are often baked, fried ...
I will definitely post the recipe in a separate topic,

sorry for the off top ...

[MalikaS]

MalikaSare very interested in puff pastries. If possible, post a recipe for the ones you make.

And I, and I join! Especially how the dough is made. Roll out the dough first with a rolling pin or rolling pin? Then spread, roll, roll. And then repeat again?

And I'm wondering. And is it possible to roll out fatty dough on a noodle cutter?

Lyudmila, you won't be able to roll out the fat dough in the noodle cutter, it will slide ... I did it according to the principle of the usual puff pastry ... I smeared the middle, folded the dough in half, pinched the edges and rolled it out ... there was something that squeezed out malice and splashes throughout the kitchen. .. and all my greed is to make butter more

tch, I do not advise experimenting, if you wait an hour, I will lay out the recipe for a quick puff pastry, I started the dough (in HP)

[MalikaS]

MalikaS, wait, wait! And we will look forward to the cakes!

And I'm very interested. We are waiting, waiting

While we are waiting, you can watch an interesting video
With our dough sheeter, you can easily roll and lubricate strips

How interesting! It will turn out wonderful from the strips on the rolling! Thank you!

I met Regina today. The dough was kneaded perfectly with a dough mixer (350 g of durum flour + 16 quail eggs + a pinch of salt + a little olive oil). I couldn't knead such a dough with my hands. Then I made 2 types of pasta: Fusilli (fusilli) - pasta in the form of spirals and Maccheroni (pasta) - a universal type of corrugated tube-shaped pasta about 6 cm long. Not fast, of course, but I'm pretty sick !!!

[Tashenka]

Tashenka, Congratulations. And where did you get the durum flour?

At the joint venture of our city. If necessary, I will share a link.