Homemade noodles, ravioli and everything for making them

[Basja]

Basja, ok, I bought my empire! I have the same as milka80! Wow different ones!

Thanks, I'll take a chance.

[Basja]

Basja, Mar_k, girls, the set includes a removable nozzle Reginette lasagnette 12mm, this is how it looks


Those that are not removable: Spaghetti 2mm round and Fettuccine 6,5mm.
The first experiments took place today. First, I tried to knead the dough in the Brown mixer according to the Admin recipe - it didn’t work ((((It turned out too cool, lying in the fridge didn’t help, it’s still lying there.
Then I decided to attach the remaining spinach and kneaded the spinach dough - it seemed to work out))) They began to make ravioli out of it on the form that came in the set. In general, nothing (((The filling does not fall through, it was not possible to cut it into separate pieces with a rolling pin. It was okay to remove it from the mold and cut it with a knife. Who uses the forms, how are you with this case?
Found a video, here my aunt also cut it with a knife
https://www.youtube.com/w...er_embedded&v=N9qLNRLO__4
Okay rectangular, but curly how then?

Of the remnants, fettuccines were remarkably cut, but with a wavy edge, they practically do not cut through Is this a marriage? There are not iron rollers, but plastic ones. When I was still testing paper, I noticed that it didn’t cut, but I thought that plastic, after all, doesn’t take ...
Here about the nozzle with a wavy edge, you can see the glued parts, 3:54 minutes. In theory, they should disintegrate if you pull, but they were completely stuck together.


All boiled, yummyooooo!
P.S. I'm sitting here thinking, maybe everything will be OK from hard varieties? I kneaded it with ordinary flour ...

[milka80]

milka80Before you cut it, you need to dry it a little! That is, if you make any dough, but classic. -3 eggs + 300 gr of premium flour + sunflower oil / olive 1 tbsp + salt. That first I roll everything, and then I cut it and then everything is cut perfectly! In general, read here, there is also a form in some topics https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=231.0

And the dough that is in the refrigerator can be made and noodles, I think not all is lost there! Get used and the process will go like clockwork !!!

I noticed that the steeper the dough and the thinner it is rolled, the better it is cut. The last time I made such a steep dough that when rolling it I did not even sprinkle it with flour and then did not dry the layers. Rolled into 9. The thin noodles turned out to be wonderful

Alla, I don't know if she will fit mine or not, I was looking at her ...

Nina, I looked at her)) To check whether it fits or not, you need to choose your model, mine for example 🔗 and there are related products ... Pasta nozzle including. By the way, in this store it is the cheapest, and there is not much left ... Here I am scratching my turnips - immediately order or noodles for now

Marina, this is exactly the recipe she did. And there was even less flour and still very cool. It seems that the eggs weren't too small, so that there was not enough liquid ... I'll try to revive him.
I also read about drying before cutting, I studied Temki with recipes for noodles up and down before buying

In general, the experience will come with time. Even what happened was quite satisfactory The main thing is that the nozzle is not defective, and we will master the rest

Peace be with you bakers!

never sprinkled with flour always rolls and cuts with a bang
only I don't make 300 flour for 3 eggs, but for the weight of an egg, two weights of flour

[milka80]

milka80Also, a lot depends on flour, on the composition of the dough! But in fact, everything comes with experience, you do it a couple of times and you will understand everything! And the pasta attachment at home is appreciated, we really liked it! And the spaghetti is cool - I don't regret it at all!

[Caprice]

Caprice, but how convenient to do? how many cells - since they are sold for 3 and 2, or is it still manual faster and without marriage it will turn out ???

I have a nozzle for 2 rows of ravioli. Before doing, I watched a bunch of YouTube videos. It seems that I posted some of them in this thread. For greater confidence, when the tape with ravioli came out, I additionally ran a cogwheel along the seams. They did not fall apart during cooking.
My set is the simplest, Chinese, like this:

[Caprice]

Caprice, Thank you!

[Caprice]

Caprice, Thank you!

It's my pleasure! I hope you watched the videos?

[Caprice]

CapriceI will definitely look, there is a desire to buy such a thing, but while I taste the smoked meats with my eyes, I study a new smokehouse!

-

Here is a very convenient and understandable amateur video where a man makes ravioli on a nozzle like mine and cuts it with a roller. After this video, it was very easy and convenient for me to make ravioli.

[Caprice]

Caprice, Thanks for the video, now I will definitely buy myself one!

Caprice, Thanks for the video, now I will definitely buy myself one!

I really hope that this video will help you, as it helped me

Hello everyone, tell me about the Noodle with a ravioli attachment VN 7778 Bohmann, can anyone have it?

I won't say now (since at work) what my numbers are, but Bohmann. I didn’t cope with the attachment. But I’m ashamed, I don’t get my hands on trying again according to the tips that are laid out here.

I am looking for a recipe for buckwheat flour noodles without adding wheat, can someone tell me?

But I am ashamed, my hands will never reach to try again according to the tips that are laid out here

Irisha, watch the videos of this John. He has several of them. Shows very clearly. After his videos, I did it the first time.

[Caprice]

Caprice, yeah I looked at everything deftly. I will try to repeat it as the time comes.

[Caprice]

Caprice, yeah I looked at everything deftly. I will try to repeat it as the time comes.

Irisha, you will succeed. I did it the first time, thanks to John.

I am looking for a recipe for buckwheat flour noodles without adding wheat, can someone tell me?

2 cups buckwheat flour
1/2 glass of water
1/2 tablespoon raw apple cider vinegar or lemon juice

2 cups of buckwheat flour
1/2 cup of water
1/2 tablespoon raw apple cider vinegar or lemon juice

But still, it is predominantly advised to add wheat flour for strength, whole grain can be used. Ratio

This option seems to me to be more plastic due to flax as an egg substitute

2 cups buckwheat flour
1 1/3 c potato starch, corn starch, or tapioca starch
4 tablespoons ground flax seeds
10 tablespoons warm water
6 teaspoons xanthan gum
1 teaspoon salt
4 tablespoons oil
5 tablespoons cool water
2 teaspoons garlic powder (optional)

2 cups buckwheat flour
1 1/3 cups potato / corn starch or tapioca starch
4 tablespoons crushed flax seeds
10 tablespoons warm water
6 teaspoons xanthan gum
1 teaspoon salt
4 tablespoons butter
5 tablespoons cold water
2 teaspoons of garlic powder (optional)

Good day. I am completely new to buying goods online. Can you please tell me if you can now order the Atlas noodle cutter 150 or 180. I read the correspondence on the forum and there is a girl named Lilia. She deals with these issues. I ask the site administration to help, maybe I'm writing a message in the wrong place. And if it is possible, then how much does the noodle cutter cost now and in what time frame can you receive an order? Thank you in advance.

[galina17101975]

galina17101975, That way https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223255.0

girls, tell me please, will the atlas 150 fit on the Soviet dumplings, that is, the width of the rolled dough ribbon, or can you somehow adapt with this case of two dough ribbons?
I was just advised 180, but I want it to be both with noodles and raviolitsa - is there such?

And also about the ravioli - do they (ravioli) really work out or are there mistakes? More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=223255.0

[Anka_DL]

Anka_DL,
Thank you very much for the recipe, but I don't know what kind of animal is xanthan gum and how important is it in the recipe, or can you skip it or replace it with something similar?

[tati-ana]

tati-ana, I have not cooked according to any of these recipes and in general I do not really understand gluten-free products, therefore I can not advise what and what I can not replace, here you are better in a specialized topic.
As for xanth gum, it is a natural polysaccharide that can increase the viscosity of a liquid when added in very small amounts; plus improves the characteristics of low-gluten flour.

[Anka_DL]

Anka_DL,
Thank you very much for the recipe, but I don't know what kind of animal xanthan gum is and how important is it in the recipe, or can you skip it or replace it with something similar?

Wow! For hundreds of years, dough has been prepared without chemicals. Why is she needed now?

[Caprice]

For some reason, I did it right the first time. Moreover, she did it herself, no one helped: the husband and son were at work.

Caprice, and according to what recipe was the dough made and how thin was it rolled out?

[Caprice]

Caprice, and according to what recipe was the dough made and how thin was it rolled out?

I always make dough for dumplings and dumplings by eye, without any special recipes. Ever since my youth, I have been doing this, without even thinking about recipes ... And all these exact recipes are not essential. Each housewife always feels how much and what is needed in the dough recipe. Probably, it's somewhere at the genetic level ...
The first time I made a roll ravioli, the dough was made with puree spinach instead of liquid. I don’t even remember whether I added an egg there or not. I definitely added it to the curd filling.
I just very carefully watched the clips of John, which I cited in the posts earlier. This person is very enthusiastic about telling and showing. I tried to repeat exactly. AND, The most important thing is that after the tape with the ravioli comes out of the rolling, do not try to tear them along the lines, this does not always work. Better go over the joints with a roller... I have a toothed one.

[Mist]

Mist, that's what you want)) to do such curls! and also electric. eh ...

Marina, if there is an opportunity to buy in Moscow, then here - Imperia Electric iPasta 650 noodles, price
5490, electric, 14 cm, noodles 2 and 6.5 mm. I bought myself, my mother, don’t 4 months ago - excellent
thing!!! I bought a dish for ravioli (for 36 pieces), I don't like it - no matter how SMALL you put the meat there - don't
roll out in an amicable way with a rolling pin, and the men made the dryers themselves without any problems ... Here is the link -
🔗

Who makes ravioli on the Imperia noodle cutter? How do they fail, maybe there are some subtleties? If no one succeeds, then you should not suffer, but if someone managed to share please.

Who makes ravioli on the Imperia noodle cutter? How do they fail, maybe there are some subtleties? If no one succeeds, then you should not suffer, but if someone managed to share please.

These ravioli attachments are practically the same on all dough rollers. Check out the videos that I provided in the posts above.

And I want to boast of this. I bought a piece of iron - a simplest dryer for mushrooms and vegetables, with two mesh trays. It's very nice to dry noodles on it.
Once at an exhibition dedicated to equipment for restaurants, it hung near a car that was "spitting" various macaroons. The cooks laid them out exactly on similar pallets with a stretched net. So ventilation is provided, and if excess flour suddenly forms, it will fall off and spill into the holes by itself. This thought did not give me rest. This dryer turned out to be quite suitable.

Irina, congratulations on a great purchase !!! It is possible, a bunch of questions. What size is the dryer? Can I put it in the oven (I usually dry fruits in the oven - quickly and then there are no bugs of any kind)? Where did you buy (I often visit Moscow time)? Thank you

[Baba Valya]

Baba Valya, the size of the nets is 50X30 cm. Probably, it will not fit into every oven. In general, in the picture, this thing is placed on top, on the burners, or in the sun.
I bought it here:
🔗

In general, if you search, there are similar mesh dryers designed for the oven. I don't remember now, at some forum I saw gardeners.
The size was not important to me, since I bought noodles for noodles, there is no garden, so I don't have to dry the crop ... Unfortunately.

Irina, thank you, I'll see, but we have a dacha, sea of ​​fruits, I dry it on a baking sheet for pizza (with holes which), and such a dryer is more convenient ... Thank you again

Hello! Nice to meet you, I have been reading the site for a long time, but I registered recently. I have two noodle cutters - an empire and an atlas. Both with ravioli attachments. I noticed that in the empire the ravioli run in three rows, very small, I have never been able to blind. There are more ravioli on the atlas attachment, they go in 2 rows, they are normally molded, the fillings are not enough, but as a kind of pasta it will go, they do not boil.

Recently I bought a roller attachment for Kenwood. Very happy. I made a paste with the addition of semolina. For 2 eggs, 150 g of ordinary flour and 50 g of semolina. It turned out very tasty.
All the recipes that I found only with eggs. I would like to try to cook ordinary pasta like purchased pasta, without eggs. But the recipe ?! And also in the purchased flour is durum wheat. I only found semolina. Whether it is small or made of semolina. In general, share your experience and recipes.
Did anyone make colored ones ?!

[Musenovna]

Musenovna, ! Green pasta and ravioli

Oh thanks. What you need

[Musenovna]

Musenovna, at the rate of 1 weight of flour per 0.5 weight of liquid (approximately), all pasta is made in dough rollers. 2 eggs are about 100 g. They are considered liquid. But liquid can be anything - water, whey, egg and water (whey) mixture, vegetable juice, or puree. So there can be many options for recipes.
Now I don't pour out anything - not whey from cottage cheese, not juice from zucchini ... Everything goes into bread or pasta and noodles.
Here is the noodles that are drying a little higher in my pictures, they are slightly yellowish. Made on an infusion of Imeretian saffron (which is the essence of dried marigold petals). It does not have a pronounced taste (there may be a little floral, spicy smell, like living marigolds), but it has a color. In principle, the same water. Well, a little olive oil and salt. All.
Here, already dry:

[Ikra]

Ikra, beautiful. You should try with marigolds. )))
Concerning storage, a question. It is clear on liquid that I think it can be stored without problems if dried well. But how about eggs ?! Although in my childhood, and even now, my mother sometimes makes homemade noodles, dries them and uses them when necessary. While looking for recipes from someone I read that homemade pasta can be stored for no more than 14 days. I thought about it.
And what was amazing for me! Mom's noodles should be cooked for at least 10 minutes, or even 15. And I cooked mine for only 3 minutes. Well, my mother's just a little bit thicker than mine. And the taste is completely different, do these 50 grams of semolina really change the taste. Mine turned out to be very similar to expensive delicious store-bought egg pasta.

[Ikra]

Ikra, Well, very beautiful noodles, already combed their hands to make noodles