Homemade noodles, ravioli and everything for making them

So far I was making from the one at home, from Makfa. I went well to lagman. Today, from the same dumplings dough (according to the recipe from a bread machine, only half of the water was replaced with milk), I made my nephew thin noodles. I dried the rolled dough a little and everything was cut perfectly. Cuts through to the end and no need to add flour. The nephew is delighted (loves to cook), he was also going to buy such a noodle cutter.
And yesterday the dough rolled out perfectly on the nine on the brushwood.

Owners of bekker 5200 noodle cutters, tell us your impressions of using this model and it's worth taking it, two types of noodle cutters have appeared in our city: this model and another model made in China?

Goodnight! Can you please tell me, did anyone try to roll out the choux pastry in a noodle-cutter?

Custard for manti - rolled no further than the day before yesterday .. Great ... And if I don't know for noodles, I haven't tried it ... how it will be cut ...

Owners of bekker 5200 noodle cutters, tell us your impressions of using this model and it's worth taking it, two types of noodle cutters have appeared in our city: this model and another model made in China?

Hello everyone!
I use this noodle cutter. There are minor flaws in the design, but if there are skillful male hands, everything is corrected. After revision, it works fine, I'm happy. The advantage is the rather large width of the rolling shaft -165mm. The dough and noodle shafts appear to be made of stainless steel, the rest of the parts are likely chrome steel. If you have any questions about flaws - write, the husband will explain everything in detail.

Girls and not girls :) help me please, maybe not quite the topic, but something like about noodles only here. So I made noodles on an egg, I did not add water. flour, egg and salt, the consistency suited me, because the noodles were not boiled and the next day they did not become a mush in the soup. BUT she has some kind of taste .... well, not that bland, but not saturated, what's the matter? what else needed to be added to the dough?

So I became the owner of the Vincent noodle cutter (VINCENT). And yesterday I decided to try it. I kneaded the dough in HP according to your advice. And having folded the machine, we began to conjure. Girls. it's a miracle !!!!! Fast. easy. And of course it's delicious !!!! But how convenient! Today I will start making lasagna !!!! I've never done it, so I'll try it. Tell me, can you not boil the sheets?

I do not boil, but at the same time I make the bechamel thinner (like dough for thin pancakes) so that everything is soaked and very tender

Interestingly, can you buy attachments for it separately?

[noodle cutter squeaks]

Uraaaaaaaaaaaaa! And now I am the owner of another miracle! I made the first noodles according to the recipe in HP, kneaded there, and the second one "by eye" with spinach! Super! I boiled it a little, try it, I will "present" another invention to my husband.
I have a question: mine noodle cutter squeakswhen the dough cuts (and not quietly), can grease it with oil, sunflower or olive?

Squeaks - it means that something is rubbing somewhere. If you lubricate, then it should stop holding together, but I think we need to let the man see what squeaks there. Suddenly the details are crooked, you need to fix them.

In general, in the light of what I am reading here ... there is a desire to buy a large bag of flour and divide it into those who wish.
Our flour factory # 3 sells 50 kg bags.
If interested - maybe someone will respond.And I will clarify the price for now. You look, and we'll buy a joint!

[Aylen]

Aylen

Just don't lubricate it with vegetable oils! use CIATIM, at worst, petroleum jelly

[noodle cutter squeaks]

Uraaaaaaaaaaaaa! And now I am the owner of another miracle! I made the first noodles according to the recipe in HP, kneaded there, and the second "by eye" with spinach! Super! I boiled it a little, try it, I will present another invention to my husband.
I have a question: mine noodle cutter squeakswhen the dough cuts (and not quietly), can oil it, sunflower or olive?

I also creaked. I took the screws unscrewed, smeared it with ordinary children's Vaseline and Voila ... silence. There is nothing complicated even for women.

By the way, I never managed to cut the dough into 1mm. Maybe someone has adapted like that ???

By the way, I never managed to cut the dough into 1mm. Maybe someone has adapted like that ???

Dry the dough flap first, then cuts perfectly. And they wrote about it somewhere

Probably depends on the noodle cutter itself. I have the thinnest dough, translucent rolled out perfectly and the noodles were cut without drying. They sprinkled a little flour and that's it.

They sprinkled a little flour and that's it.

Flour just dries up.

After dried: noodle cutter clogged. I barely cleared it, I thought I'd break it: it stopped scrolling. And then she began to sprinkle the dough abundantly with flour (spreading it over the entire surface by hand) and immediately cut it in it - super!

[Aylen]

Aylen

Or maybe you just had to lubricate the gears and shake out the debris from the rollers?

Lubricate the gears - spin the noodle cutter? Shake out the debris - do you mean dried dough?

Exactly this! So glad. when they immediately understand ...
Lumps of dough are collected inside the rollers, they get there through the gap between the bed and the rollers. Although it looks like everything is tightly fitted.
But, if the machine works, then it is better not to climb into it!

PS Well, you need to dry it slightly, as they say - without fanaticism - so that the dough is not sticky and not viscous ..

The dough needs to be made tight. Since the first dough was made according to the HP recipe, it turned out to be soft. She mixed the flour. Has dried (without fanaticism), but it all sticks together when cutting. I dried it again, and the result was that the noodle cutter squeaked and squeaked. Then I tried the lasagna dough - tight. Sprinkled abundantly with flour and everything went like clockwork.

[Aylen]

Aylen

The problem of all noodle cutters is the lack of a powerful kneader.
Naturally, I went the same way - I used flour to beat the dough from HP until it became the way it is usually done on dumplings.
And still, the sheets dried for a minute or two are cut better and fall apart on noodles, lasagna leaves, etc.

The problem lies not in crooked hands, but in the fact that the more the dough is, it seems tight, the more gluten develops in it, and this leads to sticking.
My HP is the cheapest, so for bread I sometimes do this - as soon as the bun is formed (the first two kneading operations), I turn it off and let it stand for 10 minutes, then turn it on again, the bread turns out to be high and spongy.
Sorry for the off-top

Tell me, are lasagna sheets dried at all before use, or is it possible to use the "rolled-used" principle?
And is the lasagna dough the same as the noodles? Maybe some nuances?

By the way, the weight is written that with small noodles problems arise when cutting ... but for me, on the contrary .. small noodles cuts perfectly .. and large - you need to dry and carefully .. controlling the process. I took a noodle cutter here, at the forum from Natalie, a Chinese one for 155 UAH.

[makabusha]

makabusha

Yes, pasta in general in the store is dried, everything can be dried. You can read about the lasagne test on the Internet.
I also add a little turmeric to the noodles to make it yellow. And what do you want to add there, anything, except meat, although if you let it rest in the refrigerator to the state of "dry" sausage, you can store it with the meat later at room temperature, but I would not risk it - there is salt in the noodles, it absorbs moisture from the air, it may turn out that the meat deteriorates))
As to what size of noodle cutter is better for stripping, it depends on the individual characteristics of the device, and not on the place of production. Or from curvature = bluntness of the milling machine, which cut the rollers-cutters

I tried to dry rolled out layers of dough for lasagna - no luck ..- after drying, they turned from flat to wavy, it is inconvenient to store - not compact, half of the sheets are broken.

I made a tough dough for lasagne: 1 egg per 100 g, but I also added 50-70 ml of water during the kneading process. I kneaded everything with my hands (HP was busy, but the dough is cool, it seems to me for her). Leave it on the table under a bowl for 30 minutes. I have not tried drying yet. Nowhere is it really written how to do this correctly. Then she rolled the sheets, boiled them, dipped them in cold water. I put it in a mold (after cooking, they increase, so I made it smaller than the mold). And then: minced meat with sauce, béchamel sauce, cheese, etc., five layers. Super! It turned out so delicious. Although the dough was tough, the result was tender. We really enjoyed!

Girls, tell me please which noodle cutter to buy. I looked, and the price is from 900 rubles. and up to 2500 and beyond. What's the difference?

I bought Peterhof for 700 rubles (a month ago). And I'm very happy. There were two models. One cut min 1 mm and the other 1.5 mm. I thought that I would definitely not cut this thin one (1 mm) myself. It is chrome plated. The differences, it seems to me, are in the manufacturer and add. gadgets such as ravioli, for example. Of course, maybe 2500 r will be better quality, but there is no guarantee. A matter of taste and wallet size.

I have this
🔗
I bought it about two years ago (I don't remember exactly).
Now we sell this one with a ravioli attachment.
🔗

[Vika]

Vika photo from the Internet, your beauty is on the table and is waiting for a meeting with you! Severe "infection"

[Vika]

Vika photo from the Internet, your beauty is on the table and is waiting for a meeting with you! Severe "infection"

Lenus, thank you, honey! I will meet you with a set table!

[Girls!]

Girls! And we also sell here such a set for pasta, noodles, noodles. The attachments for the manual meat grinder are suitable.
🔗
I once tried to make round pasta, ok ...

Dear forum users, urgent help is needed.
Yesterday we bought a bergner noodle cutter, made a dough, rolled out and cut the noodles. Everything is super.
But at the very end of the process, when all one pancake of dough remained, something happened to the dough sheeter. The adjustable roller began to move not centered, but as if along an oval. It turned out that the main roller works fine, and the second one, with adjustment, is pressed down, then it moves away from the main one. I took apart the typewriter. And now I can't understand how it works. It seems like my hands and my head are in place, but I can't understand the problems.
Help with the fix. If possible with pictures.

[Lyali Toy.]

And mine arrived yesterday !!! And even with gifts from Lyali Toy.
Lenochka, thank you very much!

[Lyali Toy.]

And mine arrived yesterday !!!

Vika, congratulations! Now you will also delight us with homemade pasta.

more with gifts from Lyali Toy.

Here, it's a pity, I don't have a meat grinder so that such attachments can be used

I want to say thank you to all the inhabitants of this thread! Of course, I did not master everything, but I flipped through the first few pages, the rest - diagonally, but everything will come in handy, I will finish reading as I master.
It's great that there are people here who have already tried everything they can, worked out and shared their secrets.
What am I talking about? .. For my birthday I got a Bohmann noodle cutter. Heavy-yayaya! The main thing is that I walked and walked, looked and looked, but the prices !!!! Horror with a gun! And my thrifty son found this thing for 1800 rubles. with noodle and raviol nozzles. She has not yet mastered the raviol, but she has already planted noodles for Malanyin's wedding And even cooked a little, although it did not dry well! Delicious!
Only when I began to do everything according to the instructions, the dough began to roll out with holes. The first thought was - there is a lot of metal, at least I will hand it over to scrap metal ... But I went, read everything here, and rolled such "towels" - dear and expensive!
🔗

[Irina]

Irina Congratulations!
A noodle cutter, of course, is not an essential thing, BUT necessary. For me, even very necessary.
And I didn’t even understand, but did you forget the photo of your noodles? Yes? See Hotts and read the recipe ...

There will definitely be a photo, but in the evening when the Camera comes home from work hungry
And I found out the recipe from a young lady of Asian appearance, who the other day was conducting a Kenwood advertising campaign in a nearby store. I come, and her kitchenette is equipped, there is a Kevud machine, and she is just demonstrating a noodle nozzle on it. Well, I hung right there: who is the best to tell about noodles if not an Asian girl? Among other things, she and my husband also dumped a plate of these noodles for a sample, plus shared an easy and tasty recipe for tomato sauce, well, and finally treated me to a piece of cake, which she also made using Kenvuos' "additives"
But this recipe is well-known, and here it is about the same. I'll tell you how the girl taught me:
for 300 g of flour - 3 eggs, 1 tablespoon of vegetable oil and 1 tablespoon of water. Well, if there is coarse flour, then put half of the total in the dough. It turns out that this is important when eating with sauce: it clings more to such noodles.
And the tomato sauce is as follows: three tomatoes on a grater, and heat in a pan with vegetable oil along with finely chopped onions and basil. Salt to taste.
If this is a somewhat unusual recipe (I have not followed the recipes carefully in this section yet), I can post it separately.

[Irina]

Irina thanks for the recipes.
I also have a simple dough: 100g. flour-1 egg. No more salt or water. I saw this recipe from D. Oliver. he cooked noodles and then ravioli. I tried it and I liked it. Now that's the only thing I do.

From our noodle dough
Good on all ears!

[Irina]

Irina thanks for the recipes.
I also have a simple dough: 100g. flour-1 egg. No more salt or water. I saw this recipe from D. Oliver. he cooked noodles and then ravioli. I tried it and I liked it. Now that's the only thing I do.

Lena, and if 300 grams of flour, then just 3 eggs and that's it?

Irina, Ikra, the noodles are incomparable

[VS NIKA]

VS NIKA, will definitely work out! I wrote above how I suffered at first when my holes began to climb. Thanks to our forum, everything was resolved very quickly and easily. The noodles are so curly, because I've been drying and stirring them all day. Her curliness does not affect the taste
I made a creamy sauce with shrimps - lightly fried the peeled shrimps in olive oil, added salt, pepper, poured a little flour on top and covered with fat (33%) cream. When the cream was boiling, she threw in a handful of grated Lithuanian parmesan. All by sight

[Irina]

Irina this is Yeah! Howooooo! And she is so
Vika, I thought you were already covered in noodles
Ksyusha, yes for 300 gr. 3 eggs, but better for 100 gr. make. I mix in a blender with a minced meat knife.

[Irina]

Irina this is Yeah! Howooooo! And she is so
Vika, I thought you were already covered in noodles
Ksyusha, yes for 300 gr. 3 eggs, but better for 100 gr. make. I mix in a blender with a minced meat knife.

No, Lena, not in noodles yet. Let's finish with the bathroom, then ...

[Ksyusha]

Ksyusha, yes for 300 gr. 3 eggs, but better for 100 gr. make. I mix in a blender with a minced meat knife.

Oh, Lena, thanks, I'll try it and I'm in a blender then.

Forgot to ask if you have a jug or a submersible?

[Ksyusha]

KsyushaI do in this 🔗

[Ksyusha]

KsyushaI do in this 🔗

What are you doing in it that I missed?

[Linen]

OK, Linen, thanks, I understood everything, I have that.

Vika, Does Lena knead or chop the dough for noodles in such a thing. Now I will try too.

[Vikul,]

Vikul, pour 100 gr into it. flour, add 1 egg and turn it on. First there will be a crumb, and after a lump of dough.
You take it out, rub it with your hands and start rolling it through the machine.
First at the largest thickness. I rolled it 1 time, folded it 3 times and rolled it again, so 3 times on the thickest one.
Then you reduce the thickness and roll it 1 time, bring it to the one you need.
Then you slice the noodles.

[Linen]

OK, Linen, thanks, I understood everything, I have that.

Vika, Lena kneads or chops the dough for noodles in such a thing. Now I will try too.

AAA! : girl_cray: they decided without me, why didn't they inform me?
Please inform me about all the intricacies of the production of noodles!