Homemade noodles, ravioli and everything for making them

I tried to make homemade durum flour noodles. Tasty, of course, but it's crap to do it. It didn't seem to me that it tasted better than the Italian one, which we sell in stores ...

I agree with you ... vermicelli is also in Africa vermicelli. We also sell black sourdough bread, but for some reason I bake my own bread with sourdough. From ..... he will get drunk and that's it

My noodle cutter is Italian Empire Titania. I cut the vermicelli by 1 mm from the thinnest dough cloth (I have it 1), it is translucent, through it you can read newspaper text. Since the workpiece is 100% saturated with flour, there is no need to dust with flour, and the vermicelli does not stick together during the drying process and gives a completely transparent broth, because the flour has nowhere to come from. But this was preceded by 4 months of "field trials" with varying success. I won this battle thanks to my time, observation and perseverance. The enemy is defeated and turned into friends. I wish you victories in culinary duels. And the salt in my recipe is present in the usual dose.

My noodle cutter is Italian Empire Titania. I cut the vermicelli by 1 mm from the thinnest dough cloth (I have it 1), it is translucent, through it you can read newspaper text. Since the workpiece is 100% saturated with flour, there is no need to dust with flour, and the vermicelli does not stick together during the drying process and gives a completely transparent broth, because the flour has nowhere to come from. But this was preceded by 4 months of "field trials" with varying success. I won this battle thanks to my time, observation and perseverance. The enemy is defeated and turned into friends. I wish you victories in culinary duels

On my 2-ke it is already scary to take the dough in my hands and you are great .... you went down to 1. But for me it is so subtle ...

Since I have a simple noodle cutter, there is level one on the noodle attachment.
And I put salt in the dough - about 0.5 teaspoon per glass of flour. It is possible and more, kmk, this is one of those components about which they write "to taste."
I can not put it at all, my husband still pours half of the salt into the plate without looking or trying whether it is salted there or not

I agree with you ... vermicelli is also in Africa vermicelli. We also sell black sourdough bread, but for some reason I bake my own bread with sourdough. From ..... he will get drunk and that's it

Bread is different. In the industrial production of bread, there are additives that are not always desirable, which we do not put in homemade bread. Plus, I enjoy baking bread. What I can't say about the noodles ...

Since my noodle cutter is the simplest, then on the noodle nozzle there is level one.

Irish, in the noodle one is level one. Just before you put the dough in there, you roll it out, don't you? And there are several levels in the dough rolling compartment. We are talking about them.

[Creamy]

And I started with a noodle cutter ... A year ago I was looking for information about noodle cutter on the Internet and accidentally wandered into the Mcooker forum: the best recipes. And then it all started ... No, at first everything was very innocent ... I am naive, I thought, I'll take a look. what people say about the noodle cutter, we must be determined with the model of the noodle cutter. After 4 days of studying the corresponding branch, I already knew that only the Empire of Titania would satisfy me, and I would check it for cutting with a sheet of paper, like a shrader.Then I decided, why am I doing the batch manually? Well, I'll see what kind of bread machine can dumplings? Another week of studying the relevant topics on the forum, and I proudly came to the store and stunned the seller by saying immediately without hesitation. that I'm buying a Panasonic 2500, on his timid offer to look at 2501, I retorted that. they say there are glitches when dropping ingredients. And generally speaking. let him check the engine for me on the dumplings program, check the ten on baked goods, and clicks all the programs on the display. Glory to the Forum! Glory to the collective intelligence Mcooker: the best recipes! Well, there is no need to explain how I became a deviceaholic. this is understandable to any initiate. She sat in ambush for a year, wrapped the advice of members of the forum on a mustache, a month ago she left the underground and registered under the name Creamy... Here I am with you.

[Creamy]

Look there, don't fall into nirvana from noodle cutting

Yes, I'm already THERE

Creamy , "this is a glorious way for many!"
I also went to see the recipe, by chance ... Now, if we don't buy something "terribly necessary" for a week, my husband starts to worry and asks if everything is okay with the Internet

I think we are all sisters here from a very large family

From a very large family with many children scattered around the world

Yes, ksati. Found a noodle cutter in a simple store - but china-china-china! Not really. My husband says - hand over, but I feel sorry for who will roll out the dough to me. I want a solid one. I just don't know which online store to choose - dishes. catfish or noodle cutter. RU

[New vitamin]

New vitamin , and who makes noodles better than the Chinese? I have the most that neither is China, I can not get enough of it
There are also Italian noodle cutters, but the price-quality ratio did not suit me even once.

[New vitamin]

New vitamin , and who makes noodles better than the Chinese? I have the most that neither is China, I can not get enough of it
There are also Italian noodle cutters, but the price-quality ratio did not suit me even once.

The noodle cutter jammed after two times. The rollers are rolling out the dough while the cut is already down. And she chose the best one (she opened all the boxes, twisted them, brought the sellers to a swoon), the other cars creaked, they were uneven, so change the bottom too!
The firm is unidentified. There is no such thing on the forum - some irch. But written without offense - China. In principle, when I took it, it was already possible to guess how everything would end. That's why I want - good

[New vitamin]

New vitamin , sadly ... Well, then, probably, it's a straight road to buy Italian.
Maybe there are some familiar craftsmen who will try to tune-adjust the machine? It seems to me that nothing special can break down there, if only it looses itself or is warped. Although, of course, I am not an expert. Guys should look who understand how things work.

The noodle cutter jammed after two times. The rollers are rolling out the dough while the cut is already down. And she chose the best one (she opened all the boxes, twisted them, brought the sellers to a swoon), the other cars creaked, they were uneven, so change the bottom too!
The firm is unidentified. There is no such thing on the forum - some irch. But written without offense - China. In principle, when I took it, it was already possible to guess how everything would end. That's why I want - good

Take a screwdriver and unscrew the screws on the side, see if the dough can get stuck and dry. I hope you didn't wash it? You cannot wash it ...

Take a screwdriver and unscrew the screws on the side, see if the dough can get stuck and dry. I hope you didn't wash it? You cannot wash it ...

Didn't wash, after reading Temka I already learned how to use it
I'm afraid to disassemble - the rolling rollers are working. When they also "break" - you can. And then suddenly everything there is so fragile that just such a quality will not come back
Thank you

Take a screwdriver and unscrew the screws on the side, see if the dough can get stuck and dry. I hope you didn't wash it? You cannot wash it ...

To me, too, the problem I somehow put mine in the dishwasher. Then she let her dry thoroughly. Nothing happened to her, but she became clean - like new. After that, I rolled out the dough in it and everything was fine.

To me, too, the problem I somehow put mine in the dishwasher. Then she let her dry thoroughly. Nothing happened to her, but she became clean - like new. After that, I rolled out the dough in it and everything was fine.

If I put mine, I will think for a long time, where to put the piece of rusty iron!

If I put mine, I will think for a long time, where to put the piece of rusty iron!

Come on! Mine is also Chinese. Not rusted

[New vitamin]

New vitamin , but what, is there the same nozzle and rolls and cuts the noodles? It's just that I put on a separate part for the noodles. And if you unscrew it, then this will not affect the rolling operation. In any case, turn it from all sides, suddenly, really, something horrible, and it will be possible to somehow see and pick it out.

Can I ask the moderators? Please add a vote to Temka. I think that for those who have just decided to buy a noodle cutter, reading such a number of pages and posts is tedious and time-consuming, and the owners of devices in voting will be able to collect all the information in a bunch and learn it much easier. I think we need to include brands and reviews in the vote. Or maybe you can think of something better. Thank you in advance!

[New vitamin]

New vitamin , but what, is there the same nozzle and rolls and cuts the noodles? I just put on a separate part for the noodles. And if you unscrew it, then this will not affect the work of rolling. In any case, turn it from all sides, suddenly, really, something horrible, and it will be possible to somehow see and pick it out.

No, the attachments are different - one for rolling, and on the other hand, for slicing noodles. That is, the rollers are different and the handle must be rearranged, as in all noodle cutters, probably only it cannot be removed

Come on! Mine is also Chinese. Not rusted

Nope! Metal is obviously tough!

Nope! Metal is clearly tough!

Maybe a tin, but it didn’t rust, and after COMPLETE (!) Drying it rolled out quite normally

Girls and boys, help! I bought Bohman, skated everything perfectly 2 times.
Today I rolled 3 lasagna sheets and died! And I still want to make noodles!
Problem: It turns out that the thickness of the dough is different, the roller does not rotate evenly, in a circle, but walks along an ellipse, the dough turns out like a road to "police bumps".

Who faced such a problem, help!
We unrolled it, twisted it, twisted it, we cannot understand what is the matter. Collected back, all the same. We tried to straighten the metal from the inside in the adjustment knob, then it simply stops, tears off this metal and again turns the dough of different thickness!

Get rid of the problem by getting rid of this device, you should also have it under warranty.

[Brook]

Brookdid you drop your Bohman? From a blow, this could happen, or is it a manufacturing defect. I also have a Bohman noodle cutter - it works great.

[Brook]

Brook, I also have Bohman, pah-pah, already how many noodles I have rolled out for them - everything is in order. Maybe this time you started rolling not from the widest distance on the rollers? It's better to narrow it down gradually. For the first time I put it right on a thin roll - I have such rags and holes that horror-horror
Or maybe the dough wasn't elastic enough? Maybe, if you haven't disposed of it yet, try putting the dough in a water bath (a saucepan with the hottest water you have from the tap, a bowl on it, a dough in a plastic bag in a bowl and cover with a lid).Let it lie down for half an hour, heat up, become elastic and once again try to roll it in small portions, gently, from the largest distance between the rollers.

[Creamy]

As I understand it, there is a decentering-a system of gears either got lost under excessive load, or the gears themselves are broken, or some kind of. a tooth is broken from the gears. or some other manufacturing defect or assembly defect, or the material of the gears does not correspond to the loads, it is possible that under load a hidden casting or machining defect gave such a final. Are they themselves made of any material? I'm afraid the prognosis is serious. With all my passion to redo and improve everything, even if I, definitely, would try to get rid of the device.Creamy

[Creamy]

Creamy, outside a stainless steel noodle cutter. But what the gears are made of - I don't know, I didn't take mine apart.

[Creamy]

Creamy, this Bohman, judging by the weight, is made from a single piece of marble. Heavy, contagion. Moreover, the hardest part is cutting the noodles. Metal, in the opinion of my husband, who was a jeweler in his youth, is very serious. I just think that the problem of many malfunctions is when a piece of "last year's" test gets stuck in the mechanism and turns to stone there. From this everything goes at random. It is necessary to look and turn, especially looking into the very corners.

That all of them are made of stainless steel on the outside is understandable. The main thing is what and how the block itself is made, which adjusts the gap between the rotating shafts. Its material and performance is directly related to the cost price and, accordingly, to the retail price for the consumer.

These rotating shafts give a lot of weight. Well, how much is the hardness of a piece of dried dough according to Maoss compared to metal? Negligible small.

[Dots]

That all of them are made of stainless steel on the outside is understandable. The main thing is what and how the block itself is made, which adjusts the gap between the rotating shafts. Its material and performance is directly related to the cost price and, accordingly, to the retail price for the consumer.

You present it beautifully!
The tama is an iron handle, which is pulled back by a spring, is turned by hand to the required amount and is fixed with a protrusion in the desired hole. Both the handle itself and the pin on which it is attached look quite solid. Generally. all I have there are pieces of iron, the only plastic parts are in the ravioli attachment, which I pushed aside due to being unusable.
I will not say for the spring, this is always a weak point, it seems to me, in such designs.
Can, of course, have Dots some other model.
Oh, while writing, you are still something incomprehensible "according to Maoss" - said

I don't even know such words))))
I know that if it doesn’t work, I need to unscrew everything and throw away unnecessary parts.

You are right to say that everything that refuses to work for us is unworthy to take up a place in the kitchen.

[Ikra]

Ikra-Irina, I also have plastics on the raviol nozzle. And on the dough sheeter and cutters everything is steel and also heavy.

[Dot]

Dot, have you tried to make something else with your noodle cutter? Or are you offended by her and will change?

[Creamy]

I'll tell you about mine, I use it in the tail and in the mane. My last fun at the noodle cutter is the preparation for desserts. With a vegetable peeler in a spiral, I cut the zest from an orange or lemon, or lime, and pass the raw one through a nozzle for noodles by 1 mm. It turns out long, even, 1 mm thin blanks for decorating desserts, even braiding pigtails. I boil them lightly in a small amount of sweet syrup, and soft and sweet, and store them in this syrup in a small jar so that they are always on alert, for decoration or for adding a citrus note to dessert. Creamy

I don't want to change mine. I have already adapted to it and got used to it. I could not cope with the raviolnitsa for a long time. But all the same they found a common language with the help of semolina and cottage cheese.Here, with lazy dumplings, mutual understanding began with us. But if there was a gnocchi nozzle, I would definitely buy it.

And I never conquered the raviolnitsa. There were two attempts not in my favor. Well, something turned out, but not of the same quality as dreamed of when buying.

I watched all the films with the raviolnitsa on YouTube. I realized that the whole "trick" is in the test. So let's try this and that, and with durum flour .. And it turned out when instead of most of the flour I added semolina to the dough. After that, I grew bolder and began to communicate with the raviolnitsa more often.

[Point!]

Point! My respect! Curbing such a wild mustang is something! I shoot as a respect to you Creamy

[Dot]

Dot, and from me - admiration! I would like to know in more detail how to handle semolina there in order to make friends with a raviol nozzle.

Yes, yes, I also join the request. And for more details, please, according to the raviolnitsy, there is a complete tundra.

Irina, you need to take semolina instead of most of the flour, and knead the dough more abruptly (less water). Vegetable oil must be added to the dough. Then cover the dough and let it lie down. The semolina will swell and the dough turns out like plasticine. I roll it into layers, sprinkle it with flour. I cut off the edges of the layers and insert them into the raviolnitsa. When I am ready, I hold the brush with the mixed protein so that I smear the edges and the middle (and at first I completely smeared one layer inside). I put the filling in a pastry bag (at first, only cottage cheese or mashed potatoes). And slowly, little by little: I squeezed out the filling, turned the handle. Anointed with squirrel, again we turn the filling and the handle. Then the layer with the filling, without separating into separate ravioli, put it on the table - to dry out. We make the following ravioli. And when the already filled layer with the filling is slightly dry, then we can easily separate it into separate ravioli.
The dough feels like a shortbread dough, but not so oily.

Great! And then since you are from Moscow, can you share what kind of semolina do you take? We have it different, sometimes so finely ground that you don't even know its porridge. how to cook.

[Dot]

Dot, Thank you so much! And then I have a raviolnitsa in exile in the back closet. We need to rehabilitate her. Another question "What fillings have you tried? What went better?"

I take the most common and cheapest semolina in economy class stores. From soft wheat varieties.
And I send everything to the filling that is lying in the refrigerator. I like greens with feta cheese (or Adyghe cheese) the most. And children with berries. And the husband eats everything.

Yeah, I also like greens with feta cheese. I put the spinach in there too. And if I make noodles, then I throw a little spinach puree steamed in a frying pan into the dough, it turns out green noodles.

And I dream of cheese spinach ravioli ....

The girls, 2 times did both ravioli and noodles, they rolled everything naturally according to the instructions and there were no problems. Didn't wash. I managed to stick about 20 dumplings and make 3 sheets for lasagna from the rest of the dough and that's it - she died. Moreover, they turned it to a greater thickness, I wanted to lay a new portion of the dough and I see how it’s not so ...

Maybe something was ripped off somewhere, but not understand.

It turns out there is a roller, to which the switch is attached, and the outer and inner shaft rotates all together, maybe they should not both turn - I don't know, or with the switch what.
It's not about the 100% test.
There were no problems with slicing, this time it didn't even reach the noodles.

We do not have a guarantee for it, since we bought it in purchases, and not in the store, I will ask the organisation ... maybe they will change it.

My advice is to change (there is no fault on you, obviously a Zavad deficiency), ask for money back or, at worst, demand other goods from these organizers for the same amount. (Just check carefully) I understand you, just got a taste and here you are bummer ... be persistent. What region are you from that you couldn't buy directly? -

I live in Moscow.I don’t know where to buy it, I wanted it, but it wasn’t in the Internet stores, but it was in the purchase, I just got myself all the little things and new pans.
I wrote, of course, but as much as I participate in purchases, I never came across a marriage, and in general I was lucky in life, that I did not buy it - I did not come across a marriage. But this is already an OFFF topic.