Homemade noodles, ravioli and everything for making them

Helen, there is a program for yeast dough.
This is my model and how to approach the noodle dough ..... experience, in general, not yet.

Tanya, then put on the shortest one, as the first batch is over, turn off the stove and take out the dough.

I also do not have a dumpling dough kneading mode in my bread maker. I throw in all the ingredients and let him knead for 10 minutes. Then I just turn it off, take it out in a plastic bag and let it sit for about 20 minutes. I’ll cook the noodle cutter for work, until I take out large plates to dry the noodles ... I read the forum, what interesting things they write in this thread * JOKINGLY * So you can roll.

Girls, thank you all for the advice! On Tuesday, the kids return from the scout camp, and I will rehearse for the weekend. The heat has subsided a bit. Then I will report back. Here I finally got an airfryer as a present .... in general, there is something to work on.

and in Samara, has anyone seen a noodle cutter on sale ??

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 still found a common language with the help of semolina and cottage cheese. It was with lazy dumplings that mutual understanding began. But if there was a gnocchi nozzle, I would definitely buy it.

I read this topic for half a day and the mood has slipped to zero .... I am waiting for the delivery of my dough machine, she is with a raviolnitsa and after these reviews I feel sad ...... in your message, a glimmer of hope may win or at least we will cooperate with her .. .can't wait for my unit

This is Lenochka's dryer I found her post

but you can sticks for souvlakov instead of plastic - solid ecology will come out!
or weave the same from newspapers and adapt the beauty sticks there

Owners of dough sheeters, tell me: is it necessary and should the machine be screwed to the surface on which it is installed? Today I looked in the Imperia 100 store, it comes with a device for screwing it to the edge of the work surface, like in manual meat grinders, is it necessary? And has anyone heard anything about such a machine (Imperia 100)?

If not screwed on, it will jump when spinning. The dough is still scrolled in a large piece and with a thick ribbon. We equate it with one hand, twist the handle with the other - how else? Otherwise, you will run around the table with her

And can it be screwed to the countertop if the edge of the countertop hangs over the drawers by 3.5-4 cm? And will the machine spoil the surface?

It is necessary to fasten it, regardless of the model. I do not have enough table edges for a full-fledged fastening, but I hook, for which there is, it is quite successful. If you are afraid to scratch, just place cotton pads on both sides under the attachment points, or some kind of rag, as many did with old, manual meat grinders. When rolling the noodles, you will not make much effort, but so that the machine does not run, it must be fixed.

I have a noodle cutter Titania Empire. It is screwed to the table in the manner of an old meat grinder. I am very pleased with her work.

Thank you very much for the prompt advice. Tomorrow I will buy a car

Here I am with the noodle cutter!
I will read the topic again in the morning. And then while I was thinking about her, everything seemed to be clear, but how I ended up in my hands, it turned out that from what I read, I remember a little ...
If anyone tells me what, I would be grateful. And then thoughts are scattered at all: where to start, which recipe to take, where and how to store, what to dry ...

Take any dough recipe that you make at home for dumplings, for example. Or search here. any you like will do.
Most importantly, when you tear off the first small piece of dough for rolling (with a large plum), then start rolling with the WIDEST slot. Roll it a couple of times, then reduce the gap, and roll it again, and so on - to the thickness that you think is acceptable for your favorite noodles. If there is no special dryer, then simply dry on trays or large plates, in one layer. Stir occasionally to dry out better. It dries about a day, depending on the humidity. If you do a little, and are going to eat right now, then you can not cook dried, it will be delicious. Just cook it for 3-4 minutes.
By the way, I forgot to tell everyone. In the summer I made noodles, put the trays on the bed, near which there was a fan. Dried up in a couple of hours! It's a shame the fan is now gone. I'm going to get some noodles again, as soon as we take a break from Italian pasta

Irina, are there any tricks or recommendations before the first use? Wipe with something (oil, just a damp cloth, alcohol, ...) ...

You don't need to wipe anything, but you will have to ruin the first piece of dough. There the instructions should be written. Take it and roll it several times, first between the rollers in all positions, then cut a few "towels" on the noodle cutter that will come out of this piece. This will free the oil from the work surface, and at the same time practice. Then you will only wipe off the flour with a dry cloth, you don't need to wash this thing. The dough piece will get dirty, and whatever you roll and cut will have to be thrown away. But this is only one time
Happy mastering! I adore this thing, it serves me for meditation. When I get tired or nervous, I start cutting noodles - it calms

Oh, Irina, thanks! Well, everything is clear now. My instruction is not written in Russian, in English, and, unfortunately, I did not understand all the words. The most necessary (specific) eluded understanding
Until the first experience!

Hopefully. everything will turn out well. If the weather is bad tomorrow, I'll be at the computer all day, if anything - ask I'll try to answer right away. And then I know that some, if the first time fails, they throw a good thing away. And it seems to me that the noodle cutter is absolutely necessary, you can cook a lot of good with it, and at the same time quickly and beautifully.
... She got excited herself. Maybe tomorrow I'll also do something noodle

Irish, what kind of dough are you doing?

yes, a simple one, which one girl of Asian appearance taught me to do (she did a Kenwood presentation in MediaMarkt) why I believed her right away Who knows better about noodles?
In general, like this: 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. My bread maker is kneading, for 10-15 minutes (I don't have the "dumplings" mode, that's why the "dough" mode). Then I let the kolobok lie for about 20 minutes under the film, pinch off a piece, and roll it. The flour, of course, needs to be added a little so that nothing sticks. "Towels" should be dryish, dense. Before cutting the noodles, I don't dry them on purpose, I just roll everything first, then I cut it right away, and so everything dries out perfectly.

Hurrah! Made

Irina, made the dough according to your recipe in a bread maker, kneaded it with her hands. Oh, and hard! Who mixes it HIMSELF, because the bread maker is pathetic, I DO NOT UNDERSTAND! So that's it. EVERYTHING WORKED OUT. I coped with the noodle cutter, mastered it. I will use it. Exactly! Of course, the sheets are not straight rectangular yet, well, okay. I cut it coarsely, wrapped it in nests, and left it to dry for an hour.
I made nests in a pressure cooker according to this recipe https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=79626.0 how many fit.
There are still 4 nests left. I decided to throw them into the multicooker. But since there was still a lot of space left, I divided them up and spun again. Then I just added water and salt. Pilaf mode.
Result. Tasty here and there. But the pressure cooker was not boiling. The nests were sticky and uncooked. And in a slow cooker, that's it! I poured water into the pressure cooker, turned the nests over and set them for 3 minutes. We are waiting for the cover to unlock.

[Aygul]

Aygul , I am so glad! Of course, perfection will come over time, when you do it several times, develop some of your own techniques, so that everything is smooth and smooth. The main thing is that the first time everything worked out. The sheets there are not completely rectangular, they are such languages, oval. So what? Cutting the noodles doesn’t affect anything. And if the sheets are for lasagna ... then too True, I just did lasagna today. And for some reason I cut off the rounded ends From the scraps I cut just a little noodles, enough to fall asleep in some kind of soup. While it dries.
And from the sheets, this is what turned out:



I called this lasagna "At the Trevi Fountain." I tried to repeat what we ate a few days ago in a street cafe in Rome, overlooking this fountain. Almost done At least the lashed dough is exactly the same as we ate in Italy. I will work on the sauce

[Admin]

And now I switched to kneading dough according to the recipe Admin "Homemade fast noodles". I love. Instantly. No need to mix flour into the dough. No need to strain the bread maker. And do not dust the dough layers with flour. You just need a powerful blender from 600 watts and above. Low-power can easily burn out. I do this. I take one egg, add water to it to a total weight of 90 grams. I shake the water-egg mixture. Prepare 200 grams of sifted flour. Pour half of the water-egg mixture into the bottom of the large bowl of the chopper with knives, then add 200 grams of sifted flour and top up the flour with the remaining half of the water-egg mixture. Half a minute of work with a blender (I do it in the "Turbo" mode) and the flour is already mixed with the liquid and looks like small grains. That's it, we don't need a blender anymore. We collect all these grains into a monolithic ball and leave to rest for 10-15 minutes under a bowl. We got 290 grams of finished dough. The dough is steep, ready to be rolled out through the noodle cutter. I roll the dough with a long flagellum, then with clerical scissors I cut the plait lengthwise, getting already two plaits, the same length, but half the width. While I am sending one tourniquet again under the bowl, I flatten the other on a silicone mat with a rolling pin in order to fill the noodle cutter at the thickest setting. Chased away, folded in half, chased away again. You don't need to add flour at all, since the dough very cool and won't stick... I switched the thickness regulator to the next division. She chased it off again, then folded it in half and chased it off again. With the transition to each division, the layer of dough becomes thinner and wider. And finally we reach the very last division - here the layer of dough becomes translucent and narrower to the full width of the noodle cutter, and at the same time very durable. The dough is tough, so it doesn't stick to anything and doesn't require dusting with flour. Chopped noodles produce a clear broth as there is no flour suspension. You cannot roll out such a steep dough with your hands. Only through the rollers of the noodle cutter. Therefore, I work with narrow harnesses of tough dough, gradually rolling them to the width of the noodle cutter at the very minimum value of the dough thickness. To manually roll out the dough, you need to increase the amount of water. Recipe author Admin 200 grams of flour recommends 1 egg and 5 tablespoons of water, it rolls well with your hands.
Now I also knead the dough on the dumplings with a blender. Three sets of 200 grams of flour and I get 870 grams of dough. Since the dough is steep, I make dumplings with a dumpling maker. For hand-sculpting dumplings, the dough should be softened by increasing the proportion of water.

I called this lasagna "At the Trevi Fountain." I tried to repeat what we ate a few days ago in a street cafe in Rome, overlooking this fountain.Almost done At least the lashed dough is exactly the same as we ate in Italy. I will work on the sauce

Where's the recipe?

Yes, the forum is full of lasagna recipes. This is not an exclusive one, so I did not exhibit it as a separate recipe.
Minced meat here - chicken with fresh porcini mushrooms, stewed in olive oil. And a sauce made from an arbitrary mixture of milk and thick tomato paste (I tried it to make it tasty for me) On top of the minced meat I put finely chopped tomatoes in my own juice, on top, white - mozzarella.
The main thing here is the sheets of lasagna, which I rolled in a noodle cutter. The dough is half the usual, our wheat flour, half is Italian semolina, eggs, olive oil, salt. Everything is like ordinary noodles. I rolled "towels", boiled them one and a half minutes in salted water, laid them on boards, oiled so as not to stick. Cut into rectangles across, about 8-10 cm wide, and folded the lasagna, pouring sauce over each layer. Baked without fanaticism until the sauce was absorbed.
The result puzzled me a little. As for the dough - it came out just like the Italians - gently. And for some reason my mince is rather dry (although I filled it with sauce from the heart, everything floated). When you read recipes, it is everywhere made from raw, fried in a pan. And it always seemed to me to taste in Italy that they had minced meat there from boiled meat, it was too delicate. What's in lasagna, what's in cannelloni.
Okay, I'll dig some more, maybe I'll find out their real secret.
It turned out delicious anyway

[Admin]

And now I switched to kneading dough according to the recipe Admin "Homemade fast noodles". I love. Instantly.

Look at this topic Dough for dumplings, dumplings, noodles (recipes) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=50979.0 , I hope you like it and help

Hello everybody! thank you all for sharing valuable advice. So the dream of a noodle cutter has come true (Empire Titania). Now I twist, twist and cut, just on the way, serve mine with different sauces and so simply with butter, it's very tasty, even a two-year-old daughter eats long macaroni ... And by the way, it doesn't take much time, I spent 1 hour making and cleaning after the process itself, however, the children were asleep and no one distracted. I have perked up adding greens (dill, parsley) to the dough, now it turns out to be so cheerful in a speck. And I will also share the recipe: mashed potatoes + feta cheese (grated through a grater) + finely chopped herbs (dill, parsley, basil) + ground black pepper = mix everything and an excellent filling for ravioli. With sour cream left instantly.

Congratulations on the noodle cutter
Thank you for the greens idea too. I will definitely do it. I only added a little spinach (puree) for color. There is almost no taste in it. And greens will also give a taste-smell.

I saw such an unusual dish, suddenly who needs to diversify the products from the noodle cutter:
"Silk handkerchiefs" with pesto sauce (Fazzoletti di seta al pesto)

Drive eggs into the sifted flour, add salt, pour in butter, knead the dough until smooth (until it stops sticking to your hands), wrap in foil, put in the refrigerator for 1 hour.

Knead the dough, roll out on a dough machine to a thickness of 1 mm, cut into squares (15x15 cm), boil in salted boiling water for a couple of minutes.

Throw in a colander (keeping a couple of tablespoons of water), add the pesto, the water in which the pasta was cooked, mix (you can also sprinkle with cheese and small leaves of basil), serve immediately.
Taken from Grancio's website: 🔗

[makabusha,]

makabusha, simple, but for a change, just superb !!! Thanks for the idea!

Hello everybody! Here I want to share a recipe for noodles:
About 500 grams of flour + 3 eggs (category 1) + 2 tablespoons of pumpkin (boiled or baked, must be mashed) + one medium boiled potato (mashed) + finely, finely chopped herbs (dill, parsley), if necessary, add water a little in the kneading process. Made 2 types of noodles:
1. rolled out on a thickness of 5 and cut ordinary diamonds with a curly knife - cooked and the children ate with sour cream and mayonnaise;
2.rolled out very thinly as usual, but since the dough is soft enough, sprinkled it with flour; I cut it on a thick noodle cutter only after it dries a little, sprinkling it with flour - it was cooked and added to the mushroom sauce (onion, half rings + chopped champignons, but not finely + tomato, diced + greens and Provencal herbs + salt) - it turned out delicious! (I don't see how to add pictures);
3. I cut the rest of the dough on a thin noodle cutter - I'll cook chicken soup.
If you like it, bon appetit to everyone!

Anyone watching Will's Pasta show? Our theme

Aha !!! without looking up, already under the record. True, I do something in my own way - I experiment. So it turns out.

Aha !!! without looking up, already under the record.

When I see HOW it's all done, I just get high and trudge from the process, but write down ... I forget. And then I don't remember anything

Where's the recipe?

I haven’t come up with a recipe that would be different from the usual one, of which the internet is full. The essence of my lasagna is that I made the layers myself, not purchased. She rolled the noodle cutters on rollers and welded each "towel" a little. Then I cut it in approximately the same rectangles across. Well, then - a creamy sauce with grated tomatoes, which spills each layer of both dough sheets and minced meat.
About meat sauce (stew), which is made from minced meat, I learned their most important secret. Previously, I only slightly fry the minced meat (so that the redness would go out of the meat) with mashed tomatoes. But it turns out that it must be stewed for a long time in broth and white wine. The book I brought from Italy says that cooking a meat stew can take you from 45 minutes to 3 hours! That is, the meat should become the most tender. At the same time, the collection of these recipes itself is positioned as "instant recipes"
But in Italy, in which there is a huge number of realities - 2000 BC. BC, 3 hours is practically nothing ...

Good evening!! Yesterday I bought a WEBBER BE-19 noodle cutter with a diameter of 1 mm and 6.6 mm ... now I sit and think, but not too thin noodles will work out? Who has the same thread? Where to look for ready-made noodles 1 mm ??

[grazhdanka]

grazhdanka, and when you clean the noodles with dough, you will see there.
I myself recently became the owner of this wonderful little thing, look a little higher on the previous page, I have very competent recommendations there Irina Ikra gave. While I was doing the trial cleaning process, at the same time I understood the meaning, and where to insert what, and what it turns out
And so 1 or 1.5 mm, in my opinion, is not much of a difference, all the same - a tiny little noodle, but 2.2-2.5 mm, in comparison with ours, is probably more noticeable.

[grazhdanka]

grazhdanka, and when you clean the noodles with dough, you will see there.
I myself recently became the owner of this wonderful little thing, look a little higher on the previous page, I have very competent recommendations there Irina Ikra gave. While I was doing the trial cleaning process, at the same time I understood the meaning, and where to insert what, and what it turns out
And so 1 or 1.5 mm, in my opinion, is not much of a difference, all the same - a tiny little noodle, but 2.2-2.5 mm, in comparison with ours, is probably more noticeable.

Thank you, how to use it, I know, I just started to embarrass the size of the noodles, and then I sit and think that it will still increase a little during cooking, so it's normal 1 mm))) and when I do it, I'll unsubscribe, I'll do it according to the recipe above in blender

and when I accomplish my goal, I will do it according to the recipe above in the blender

We are waiting and blender mixing is also interesting. I haven't made it myself, but I want to try it there too, otherwise it's hard for the oven to make such a dough.

[Creamy]

We are waiting and blender mixing is also interesting. I haven't made it myself, but I want to try it there too, otherwise it's hard for the oven to make such a dough.

I am reporting !! At first Creamy Thank you so much for the blender dough recipe !!! : rose: At first I put everything in a small blender, nothing came of it, everything got a stake because there is not enough space there)) then I took my combine, inserted a knife, put this "stake" into it and lo and behold: yahoo: it turned out to be a crumb !! ! Everything was perfectly crumpled into a lump, I did NOT additionally use flour, NOTHING stuck, I am just delighted, I made noodles and tagliatelle, just a delicious recipe, and I think that the recipe for this dough is also suitable for beshbarmak. In general, I saved it to myself in my notes, thanks again !!

[grazhdanka]

grazhdankaI am very glad to hear that you enjoyed the blender kneading noodle dough. I myself am delighted with him and very grateful to our Admin for the very ingenious idea of ​​instant kneading noodle dough. I just because of my natural laziness () reduced the amount of liquid in the basic recipe Admin, so as not to add flour at all during the process of rolling the dough on the noodle cutter, and now, as an adherent of a new faith (a new method of kneading) I convert everyone to this faith, that is, to master a quick, not confusing and "not dusty" wonderful method of kneading dough for noodles or dumplings ...

[grazhdanka]

grazhdankaI am very glad to hear that you enjoyed the blender kneading noodle dough. I myself am delighted with him and very grateful to our Admin for the very ingenious idea of ​​instant kneading noodle dough. I just because of my natural laziness () reduced the amount of liquid in the basic recipe Admin, so as not to add flour at all during the process of rolling the dough on the noodle cutter, and now, as an adherent of a new faith (a new method of kneading) I convert everyone to this faith, that is, to master a quick, not confusing and "not dusty" wonderful method of kneading dough for noodles or dumplings ...

Yes, it really is very light and not confusing, and most importantly, no dirt on the table .. poured everything into a blender-combine and that's it, 5 seconds and the dough is ready

Girls, tell me who knows why such a device in the form of a wooden spatula is used, its side is ribbed. I remember something, vaguely, this was used in the "Villa-Pasta" program on Kitchen TV, but I don't remember exactly how and for what, for the life of me. They gave me one, but they didn't explain what to do with it ..

Girls, tell me who knows why such a device in the form of a wooden spatula is used, its side is ribbed. I remember something, vaguely, this was used in the "Villa-Pasta" program on Kitchen TV, but I don't remember exactly how and for what, for the life of me. They gave me one, but they didn't explain what to do with it ..

Maybe for pasta? What's your noodle cutter? model

No, this thing has nothing to do with my noodle cutter. She is on her own, like she is made by hand some types of pasta, although I could be wrong.

No, this thing has nothing to do with my noodle cutter. She is on her own, like she is made by hand some types of pasta, although I could be wrong.

what model? I also wondered what was there)))

Girls, tell me who knows why such a device in the form of a wooden spatula is used, its side is ribbed. I remember something, vaguely, this was used in the "Villa-Pasta" program on Kitchen TV, but I don't remember exactly how and for what, for the life of me. They gave me one, but they didn't explain what to do with it ..

I am a fan of this program, though they began to show it at an inconvenient time! Sorry! So from what I remember: 1. They made pasta, that is, cut the layer into 3X3 pieces and twisted them diagonally on the ribbed surface, resulting in ribbed pasta. 2. We made circles and pressed them against the ribbed surface so that the relief remained on the dough, as explained in order to better the sauce lingering.

Please tell me if anyone has a manual Pasta machine, the one that is sold on the Lapsherezka website. RU? How is it used, otherwise I really want to buy it.

So it seems to me that this is how I saw it, only he still wrapped the squares around the rod and rolled this structure along the ribbed surface, then removed the dough from the rod in the form of ribbed pasta. But it's crazy if you have a dinner for 4 people

Yes, he showed how to do it with a pencil. He was able to twirl quickly, in 35 minutes he cooked for a large number of people. Yes, I think it takes a lot of time manually. Can be used when in a bad mood, for calming and relaxation