Homemade noodles, ravioli and everything for making them

[Ikra]

Ikrawhat beautiful noodles you have! Tell me, in what proportion and how should this saffron be used? Otherwise I have it, but I don’t know what to do with it ...

[Musenovna]

Musenovna, at the rate of 1 weight of flour per 0.5 weight of liquid (approximately), all pasta is made in dough rollers. An egg is about 100 g. They count as 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.

Ira, where do you get such eggs ??? Ostrich, or what? Regular chicken egg C2 - 50g, C1 - 60g, C0 - 70g (on average).

About the eggs in the noodles. I make homemade noodles exclusively with flour and eggs, I don't add anything else. Somehow a portion of such noodles got lost in the closet, lay there for 3 months. I cooked it, ate it - neither the taste nor the look was affected. And the expensive Italian pasta in the store, which is on eggs, has a shelf life for what? That's right, more than 2 weeks. An egg in this processed form can no longer spoil as usual.

[svetta]

svetta, A-ahh! Sorry! I wanted to write - 2 eggs = 100 g !!! I'll go fix it, if I still can.
About storage. Here's what I read in Kostyukovich's book (this is a translator from Italian who has lived there for many years): egg noodles can be stored, but not for long. Italians traditionally use the egg recipe for fresh pasta. However, now, with the proliferation of refrigerators, this is not so important, you can store dried or frozen for a long time. And paste on the water is an option for very long storage, it was invented for sailors as a "dry ration", and for storage, naturally, at normal temperatures, even hot, as we understand.
The pasta that is made industrially is not made from fresh eggs for sure. There, most likely, what can be considered "egg powder" - dried, freeze-dried, then soaked and used in the manufacture of pasta.
Marigolds can be brewed to taste, at the request of the color intensity. In these noodles, I have about a tea debt with a slide of 150 ml of water.

Girls, tell me, do you shake the noodles when you dry them? For some reason, after drying, it begins to crumble. Or put it like this and dry it. Doesn't stick together?

And, for clarification, I will write, I dry the noodles on a regular wooden stand for food. Maybe someone else also dries up? Please give recommendations. I usually make the dough on clean eggs, a little vegetable oil, salt.

Ikra, your noodles, well, just like a super cook, of the highest category) I'm ready to eat it raw. I can't do that.

[Sprig @]

Sprig @, yes, ordinary noodles. It just looks like this in the photo
I noticed that when I dried it on trays and large plates, it crumbled too, and during drying I had to stir it up all the time to dry it more evenly. And on the net it dried out on its own, and it turned out pretty strong. I don't know, maybe this somehow affects fragility? Flour, cooking method - everything is as usual.

I don't even know what to do. We definitely can't find such a thing as a grid. Dryer and even more so.
Of course, I adapted, I only make fresh noodles. I put the dough in the refrigerator, roll it again the next day and cut a fresh portion. But I really want to dry with a margin, so that it is at hand at any time.

Until I bought this net, I had such a thought: ask my husband to put together a rectangular frame from the rails and pull a mosquito net over them.Approximately such a thing was found at one professional exhibition, where a pasta machine for restaurants was advertised. Everything that the machine "spat" with was laid out on such pieces. They had small legs, so that there was ventilation from below.

I bought it here:
🔗

Ira, what a wonderful dryer. Our mother always used to dry apples over gas on a similar one. How did you buy in this store? Looked there you need to buy it seems for a large amount.

[kirch]

kirch, there are retail stores under the link. One turned out to be near my house, came and bought it.

Thank you. I'll go take a closer look. I looked. It doesn't shine for me.

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.

And I adapted to drying the noodles in fruit dryers == I have * WONDERFUL * - there are pallets with rather small holes - very convenient - I put the noodles into the trays, it will dry out a little - I will shake off the excess flour - although there is not much of it - and if necessary, I put it on drying - the temperature changes the taste of the dried noodles = for the better Even if the dryer has trays with large holes - you can cover them with a net - the main thing is that there are READY trays, you don't need to buy specially.

Until I bought this net, I had such a thought: ask my husband to put together a rectangular frame from the rails and pull a mosquito net over them.

Great idea The mesh will probably be great to dry. And I hang the noodles on the Markatov dryer, which I bought from Lily along with the satin. You just need to take it off on time, otherwise when it dries up, it falls off and falls on the table. I also want to dry the nests, and not just straight noodles.

And my dryer was included in the set for rolling:

I have a similar one, only this one has 4 crossbars, and mine has about 12 or more. Conveniently.

I have a noodle "hanger" like a large heated towel rail. But the trouble is that noodles from them, drying out, fly off like leaves in the fall. For some reason, it cracks, curls in all directions, and falls ... And then, it is inconvenient to lay it out in long strips on containers for storage. Maybe it's just my cockroaches, but flat "mats" seemed to me to dry more conveniently, and fold more ergonomically. This is how it looks:

And I dream of such a dryer

Irina, for some reason, liquidity is observed in any paste, whether on the yolks or on the water ... Maybe it depends on flour ?! I really liked your mesh dryer for pasta and vegetables)) how much does it cost at retail?

[Doxy]

Doxy, 780 p. The internet is less. I just didn't find out the price when I moved to the store, and when I was already holding it in my hands and found out, I could not refuse Since I came ...

Irina, thank you! So my pick-up from an online store is closer and cheaper than in the manufacturer's store ...
Recently, I have been making noodles mainly from the remains of dough and also drying in heaps. But with "spetszamese" only "on sticks", then I break it and put it in a rag bag. Maybe it seems to me, but after that the noodles take up less space than after "kuchkosushka"))

[Doxy]

Doxymaybe depends on which noodles are wide or narrow. How convenient, everyone chooses
It doesn't affect the taste in any way, it seems to me.

Found semolyn in our supermarket, it says flour is for pasta, $ 3 per kilo. took a form with a recipe - 4 eggs, 2 glasses of semolin,
make a funnel out of flour, pour in the eggs, beat with a fork, knead until the dough sticks to your hands, cover with a bowl for 20 minutes, so that the dough becomes elastic.
But I haven't tried it yet.

The recipe is still wrong, it took 5 eggs for 4 glasses of semolin

I have a similar one, only this one has 4 crossbars, and mine has about 12 or more. Conveniently.

I have 6 bars, not 4. But I cook noodles so "often" that it is enough for me.

[Bozhedarka]

Bozhedarka, still depends on eggs, and what glasses were !!!

The recipe is still wrong, it took 5 eggs for 4 glasses of semolin

Anastasia, where does the flour come from (where was it packed, the recipe was written there)? It's just that if it's English, then their cup is equal to 284 ml (that is, half a pint), if it's American (which is unlikely), then the cup is 236 ml, if it's European, then like ours is 250 ml. And your glass is definitely "Soviet" for 250 ml. The current faceted glasses are smaller in volume than steel. And eggs (as Marina correctly noted) are very different in weight.

Still, if there is a scale, then it seems to me that such a delicate thing as kneading noodles should be done with their help. At least at first.
I was very satisfied with the ratio that I was told at the master class, that the amount of liquid to flour should be half. If I do it in a mixture with semolina, then I noticed that after kneading, you just need to let this dough lie down a little longer, it "gets wet" longer.
And in my neighborhood the semolina disappeared somewhere. A third of the packet remained ...

Ira, that is, for 100 g of flour we take 50 g of eggs or any other liquid. And in what proportions is it better to take ordinary flour and semolina? I did it on one semolina, but the result did not impress me ...

[Tashenka]

Tashenka, well, yes, only 100 grams is a cat's tears It will not be enough. ))))
I take half or even a third of Semolina. The rest is our usual "Sokolnicheskaya" flour. About the "third" I was told by one young lady of Asian appearance, who advertised in a store an expensive harvester with noodle cutter and dough sheeter. I was somehow inclined to believe her unconditionally, because who knows even better about noodles than these peoples. That is why I calmly bought a Chinese simple noodle cutter, because I hoped that they wouldn’t do a bad job by definition. And she was not mistaken. Rolls, dear, does not fail.
And the girl gave to try right on the spot the very noodles that she rolled. Since I liked it, then ...
Well, you have to try, look for your own proportion.

I wrote 100 g for orientation. I don't knead the dough for less than 350. Weight proportions are important for me, because eggs in the house are only quail, and their weight is unpredictable!
Thank you. So today I will try, while I have a "day off" from the boys, so that tomorrow I will feed them.

And now I often mix exactly 100 g of flour in order to cook for two at once. And depending on the egg, sometimes the dough is softer. But the steeper, very steep, the dough, the faster it dries after rolling and is remarkably cut and dry without adding flour. And as a result, the broth is transparent

[Lyudmil]

But the steeper, very steep, the dough, the faster it dries after rolling and is remarkably cut and dry without adding flour.

Lyudmil, the last time I kneaded it like that, I liked it, I didn't dust anything.
Ikra Irina, I have the same drying and also fall off and curl from it. I put it in paper bags for now, but in general I probably need to sew cloth bags or pick up the container higher so that the whole length is completely included. It is inconvenient for me to store them, I put bags at 45 degrees on the shelf, in short, I have not yet adapted.

[Scops owl]

Scops owl, and it is inconvenient for me to store these long and curves. Small mats have proven to be very clever in this regard. Successfully stacked in layers in more or less tall boxes of candy or cookies. And don't break there.

Girls, long noodles are conveniently stored in a cardboard box from under boots.

I studied here the question of the correct Italian pasta, or rather I was looking for a recipe. The correct dough is made from semolina flor fine durum wheat flour and semola durum wheat flour, so-called semolina. For 150 g semolina 50 g semolina and 2 large eggs

[Musenovna]

Musenovna, I wonder what kind of pasta recipe? And the source would be interesting to see

Girls, long noodles are conveniently stored in a cardboard box from under boots.

Well this place has to be found for the box that ... in my kitchen ...

[Solena]

Solena, Mar_k, local Californian semolin, eggs from the same supermarket as semolin, medium size, measuring glass, also local.I think maybe the dough should really stand? , but it turned out according to the recipe is a smudge. I kneaded the dough to smoothness, packed it in a bag, and an hour later rolled puddles on the plate. The gnocchi cooked for about 20 minutes, remained firm, but not tough. The color is very beautiful, like the fluff of chickens. As for the plank for gnocchi: I bought the first one, it cracked, where the relief is, burrs came out, they replaced it for me and left the old one. I began to read the reason, on the same website where I bought it, it is written that you need to soak wooden dishes with mineral oil. Soaked the cracked one with regular deep fryer oil. During the night, the cracks disappeared, the burrs on the relief also disappeared. The new one, when she came, also impregnated it. I dipped in oil as long as the tree takes. The color of the board has changed, it has become heavier, but this is not scary, the oil does not come out, the hands are clean after the board. ... I remembered that my mother had a wooden cutting board boiled in oil for several decades. Strong, durable, scratches from the knife did not even remain on it.

[Bozhedarka]

Bozhedarka Thank you for reminding me I also impregnated the boards when I carved them.

As for the plank for gnocchi: I bought the first one, it cracked, where the relief is, burrs came out, they replaced it for me and left the old one. I began to read the reason, on the same website where I bought it, it is written that you need to soak wooden dishes with mineral oil.

what is this oil? where is it sold? I also need to miss

what is this oil? where is it sold? m Read more: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2843.0don't miss it too

I saw it in the pharmacy, but I read somewhere that it is possible with any food, it would be better if it was in linseed oil, I dipped my own in ordinary deep-fat oil, there would be no deep-fat oil, I would have dipped it in sunflower, rapeseed, corn, but no smell. Makala several times until it stops absorbing. Birch is a tree soft, like a sponge nourished.
You can see where this oil is sold in the search.

I did it with ordinary sunflower, but I don't remember exactly. In my opinion, he heated it almost to a boil and smeared it. Something like this. It is well absorbed and gives an amber hue.

I cooked my favorite Opinel knife in oil (refined sunflower). I mean, a pen. She was beautiful, made of olive. But the knife (folding) was swollen and did not fold. Then I read how to cook. I don't think this will work with the board, but still we should try to saturate it with boiling vegetable oil. Only the board should be very well dried before being oiled.
I cooked the knife like this: in a tall can (from under the beer) I heated the butter, dipped the handle of the knife there, and left it on a low boil for 20 minutes. Then she took it out, wiped it well with napkins and left it to dry for 4 days. Then I just washed it. The wood has changed color (which is a pity), but it became light and sonorous when you knock. And it never swells now.
Any refined oil can be used.
I don’t understand why the oil-soaked plank has become heavier?

I don’t understand why the oil-soaked plank became heavier?

So for three days she soaked, did not dry, did not cook, did not soap))), dipped it several times in a jar of oil, and it was not too heavy. But when the new one was given, I compared it, soaked heavier.

maybe it was really necessary to lubricate with hot oil?

[Musenovna]

Musenovna, I wonder what kind of pasta recipe? And the source would be interesting to see

This recipe is for pasta that rolls like spaghetti, tagliolini, etc.
There was a mention in the Ukrainian Master Chef, in the Russian the leading Italian gave a master class on kneading dough in one of the programs, and the final final version was read in the culinary blog by a girl who studied Italian cuisine and was in a mester class. If necessary, I can give a link.
I am more inclined to pasta made from durum wheat, although the usual one turned out delicious. I will continue my experiments.

[Musenovna]

Musenovna, I really want the link! I'm not indifferent to Italian cuisine

[Musenovna]

Musenovna, everyone wants! don't let

[Musenovna]

Musenovna And I'm wondering

came my prefix empire of gnocchi, parts are rusty in places, the box is torn, rusty spots inside the box, no instructions !!!! It's a shame! This is not the first time I buy from them, so I was waiting for this bait! I do not even know to hand over for exchange or return money.