Homemade noodles, ravioli and everything for making them

[Anastasia]

So Titania is the cool Atlas! It is the same! It's just that they call everything differently, to whom as usual.

Anastasia, you are wrong. The noodle cutter company Atlas Marcato, and the Empire is made by the Fimar company. Both are Italian, but Atlas is more than 2 times more expensive (in the same configuration).

[Anastasia]

Anastasia, you are wrong. The noodle cutter company Atlas Marcato, and the Empire is made by the Fimar company. Both are Italian, but Atlas is more than 2 times more expensive (in the same configuration).

You know, in this case, your Empire is even cooler than Titan, since it is produced by a company that produces such equipment in general for professionals. So it's not always about the price.

Hello everyone!
I have Titania, like many here, I am very pleased with her.
But here's the question: where do you knead the noodle dough? My HP is very ancient, there are no regimes for dumplings, and I'm afraid, I'm afraid it will not bear bullying with such a steep test.
I made the dough in a blender, but there is a very small bowl, more than 250 grams of flour is not included, and it does not knead very well, I still have to stir it with my hands
In short, the problem ...

I would like to ask knowledgeable people how thick to make noodles for a side dish? I did 2 times the thinnest one, but something seems to me that it would be better to be thicker - by 7 or 6.

I did it for 2 in Titania fettuccine, for my taste they are thick, next time I will do it for 1, the thinnest

At first I made the vermicelli on the thinnest rolling, but came to the conclusion that it was the vermicelli that needed to be made thicker, because in my noodle cutter its width is only 1 mm and it turns out to be quite thin, but due to the thickness of the dough it turns out more essential.

I stomped to you for advice. So question 1.
I made a lot of dough recipes, but they turned out to be lame for me, It is very cool that it is difficult to sculpt dumplings, then too soft for dough rolling.
We must have dumplings every Sunday, this is the law, well, advise something, I was exhausted to experiment
question 2
I finally got my ordered knife. HP made yesterday a dough of 500g flour, 300ml. water, 1 egg. The dough was greasy, I poured it in and poured in flour another whole scoop and that was not enough. rolled badly. I barely laid it out, laid it out with a teaspoon (very inconvenient) minced potatoes, covered it with dough. She began to cut, sometimes the dough was hammered into the knives. Well, that's half the trouble, they threw the dumplings into the boiling water, they all float on top, like parachutes, when they flew, they let a lot of water into the bowl. I was upset of course. What can you advise? or even my husband with jokes, they say I wanted to make the work easier, so ...

[onco Pasta and Sausage Maker]

video of this pasta. You can see how she kneads the dough herself.


The ronco Pasta and Sausage Maker is the best selling and most efficient pasta and sausage maker in the world! From inventor Ron Popeil, create healthful, economical and delicious meals in minutes!
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Kneads pasta dough in minutes
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Non-stick parts
Pasta Cutter
Pasta measuring glass
Recipe and instruction manual
Instructional video
Includes 12 stamps for spaghetti, linguini, egg noodles, angel hair noodles, gnocchi, macaroni, lasagna, fettuccine, small bagels, biscuits and more.

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Girls, no one from Novosibirsk by chance? I really want a noodle cutter !!! Where can I buy? Tell me! (Or already order via the Internet, but I don't know how) ... Thanks in advance.

If you want a high-quality noodle cutter and not a fake, order in Moscow through an online store. You place an order, you receive an invoice, transfer money through the bank and the parcel arrives by mail. It's expensive, of course, but I ordered it like this, delivery is 400 rubles, I live in the Krasnoyarsk Territory, you are closer to Moscow, maybe it will be cheaper.

Hello, bakers and bakers)))!
Earlier, by naivety, I thought that there was one such lady, obsessed with delicious homemade food, but it turned out that there are many more of us))))
Now in essence: did anyone roll the baklava dough with a noodle cutter? She rolls out thinly, and this is what you need)))
Thanks in advance for your reply!

in one program they showed how in Lebanon they rolled it into baklava in an industrial one. I think you can roll out and bake at home.

Hello! Owners of noodle cutters Bron-Coucke and Atlas 150, please respond. Are you satisfied with your ravioli attachment? I read-read the forum, and could not understand exactly for these models

I have an Atlas dough roller and a ravioli attachment to it. I am very happy with the dough sheeter, I use it all the time, but the relationship with the ravioli attachment did not work out, and recently I bought Norpro Ravioli Maker and Press on E-bey, I am delighted with it. Makes ravioli quickly and without much hassle. Recommend

I bought the imperia Titania noodle cutter, although they added to the price, apparently for retail, as a result it was sent at a price of 2254 rubles.
Considering the price in other Internet stores, this is godly.

Finally, I got a discount on this toy!
For 24 euros, the toad choked, and for 10 euros just right.
You should have seen my husband's face! I had to promise dumplings, manti and other delights ...

I read the topic, and then I will pester with stupid questions.

I bought a Bekker larshare cutter, immediately tried it with my husband and were upset. They made thin noodles, so the machine does not cut completely, you have to manually separate each strip, tormented for 2 hours. Has anyone encountered a similar problem? How to determine the machine is defective or maybe they did something wrong themselves?

Read my answer, it might help.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2843.350

Hello, can I join the noodle maker community? My question is, who uses what kind of flour to make noodles?

Flour the most common from a bakery store, or general purpose (written on the package)

You can make or add Durum flour (which is very good!), But it still needs to be found and it is very expensive for us

Now it is clear why there are many complaints about noodle cutters, because in the preparation of noodles, it all depends on flour! As a macaroni with 5 years of experience, I can say so with confidence! For this reason, cutting does not cut the noodles well, and the taste is NOT the same at all.

I have no complaints about rolling, I use it constantly

Much depends on brains and hands https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=50979.0

And the taste is just the right taste!

By the way, according to this recipe, I made dough for dumplings 3 days ago, no words, but I dare to assure you that the taste of noodles from this flour will be completely different, I do not insist which is better, the taste and color ...

Perhaps you came here to advertise imported ready-made pasta?

We post homemade recipes for homemade noodle dough on the site - and we like it more than purchased products

In fact of the matter. that this is flour, I have not bought pasta for five years. After all, it is more difficult to make noodles from ordinary flour, it is soft and hard to cut, you have to sprinkle it with flour, dry it for a long time, and from hard flour the dough turns out to be hard and smooth.
That's why I want some of the failures of the members of the forum, and I want to wish you success in noodle cutting, because homemade pasta is extremely tasty and worth the time spent. (although during the time the water boils, I manage to make both pasta and sauce)

Yes, Berimor, one can only envy, for good of course, that you can buy such flour.Maybe, of course, we also sell such flour - I did not go around all the shops in the city. Tell me, what is the price for such flour and is it possible to correlate the price of flour and real Italian pasta, is it profitable? Home cooked should be better anyway.

Berimor, what recipe do you use for making noodles? Would share.

I buy a 25kg bag worth 2275 rubles, that is, 91 rubles kg. Considering that Italian ones cost 160 rubles per 1kg. The calculation is certainly not correct, but the taste !!!

Yes, the recipe, if in a dough sheeter then 1 egg per 100g. flour (classic) if curly pasta in the kitchen machine, then 500g. flour - 4 eggs.

Toronto, a cosmopolitan city, including Indians, Pakistanis, Bangladeshis, in large numbers. Almost all supermarkets have flour durum, atta, semolina, they make chapatis and other dishes from it.
And pasta, Italian, for every taste and color is sold, including homemade ones, so the noodle machine is gathering dust in a box in the pantry.

Yes, in Moscow there is a lot of Italian pasta, but the point is that it is fresh, because even homemade dry pasta is not the same as fresh.

We saw Durum flour only in one store and at a price of about $ 5 per kg. It turns out a little expensive and there is no guarantee that you will get a good result

[home]

Yes, in Moscow there is a lot of Italian pasta, but the point is that it is fresh, because even homemade dry pasta is not the same as fresh.

Oh, I probably don't understand something ...
I made noodles with semolina and durum, and a mixture of wheat with durum, and with pure wheat - and everything turns out HOMEMADE noodles - fresh and tasty!
And I even dry the leftovers and then, if necessary, boil them with mushroom soup.

And everywhere the taste of homemade noodles - home! And do not compare it with purchased imported from beautiful boxes !.
Homemade noodles even from just wheat flour have your own taste - the taste of homemade noodles! The taste of HOME, the taste of homemade food!
And what a beautiful mushroom noodles with chicken that smell like home!

No, the taste and color, of course ...

And pasta, Italian, for every taste and color is sold, including homemade ones, so the noodle machine is gathering dust in a box in the pantry.

And dumplings?

There are a lot of dumplings, in Russian stores, and in some areas and in ordinary supermarkets there are ...

and the quality? we also have a lot, but they have a lot of chicken feathers .. beee ..

The quality is normal, if there are chicken feathers, who will take them from them, the competition is great ...

And they take from us and with feathers, this one is probably only me so squeamish. These feathers are in the sausage too .. they write * pork *, * beef * .. and buy, there are chicken feathers) Looks like sausage, sausages and dumplings are chicken skin, and our chickens peel off badly, all hairy and in feathers Yesterday with the master I talked in the kitchens, I say I need a table to sculpt dumplings, but he bulged his eyes, says his wife always buys ready-made ones in the store

Did we make buckwheat noodles? In general, I learned how to make only the chuchelkin version (400 grams of flour + 4 eggs). So I think, if I replace all the flour with buckwheat, then ... then ...

What? will be...

[Gaby]

Gaby! I rate your answer as negative.

Trampled the first ascent ...

Uhhh !!!

Found pea noodles on Cooking. RU

* pea flour - 500g
* water or milk - 100-150 ml
* egg - 2-3 pcs.

And I bought pea flour here in Platypus. Baked bread ... harsh. Well, I didn't like pea flour in baking as well as oat flour ...

So the leftover pea flour will go to pea noodles ...

And what about buckwheat noodles,
I quote:

Suggest to cook Japanese SOBA BUCKET NOODLES. New Year's specialty noodles are called "toshikoshi soba" "longevity noodles." Why Longevity Noodles? The Japanese believe that the longer the hostess makes the noodles, the longer the life will be. This is not surprising from a practical point of view, because soba noodles contain 10 times more essential amino acids than pasta or bread, as well as a lot of lysine and rutin, plus choline, flavonoids, quercetin, thiamine, riboflavin and hemicellulose, which serves to control constipation and is considered effective in combating internal cholesterol. 100 g of event contains approximately 334 kcal.
But from words to deeds. I invite everyone to start making longevity noodles, which can also decorate our table.

* Wheat flour - 1.5 stack.
* Buckwheat flour - 0.5 stack.
* Water (warm) - 150 ml

Well, then we know ...

But I wonder if there are oatmeal noodles? And then I still have oatmeal in bulk ...

Well actually ... in this case ... who's over whom ...

Where is the link to this cookie? And then my oat flour one and a half kilograms hung ...

Hairpin, and oat oatmeal oatmeal or oatmeal oatmeal, and in my opinion there were recipes for oatmeal cookies.

I made pea noodles, it looks like I didn't guess right with the sauce, didn't go.
Who has experience in making pea noodle sauce?

It seems to me that meat and tomato should be combined with peas. Is this your noodles in the photo? Super!

Tomato with peas ... I'll try with tomato and vegetable, there is no fresh meat. My noodles, thank you.

Once baked bread with the addition of pea flour - no one began to eat
Maybe the question is not in the sauce for pea noodles - in the noodles themselves, their specific taste and smell?

Yes, Admin, I completely agree with you, pea flour did not go, despite the fact that I love peas, the noodles after boiling have the taste of raw peas, and no sauce will save you.

[Oatmeal according to GOST (USSR)]

Well actually ... in this case ... who's over whom ...

Where is the link to this cookie? And then my oat flour one and a half kilograms hung ...

Oatmeal according to GOST (USSR)

A half serving is about a pound of cookies, or 2 baking sheets full.

I have a question for the owners of the noodle cutters: can the dough rolled out on the noodle cutter be used for sticking dumplings and will it be convenient?

Not possible - but necessary! for this we buy noodle cutters.
Only you need to cut the dough not with noodles, but with a large layer - see, for example, here the whole master class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=50979.0

Admin, thank you very much for the answer, he made me incredibly happy. Another question for the dilettante: for these purposes, you can buy absolutely any inexpensive noodle cutter or should there be some feature that needs to be taken into account?