Dough sheeters-noodle cutters (model selection, features, reviews)

[Seven-year plan]

Seven-year plan, thank you, otherwise I would have been tormented by doubts .. It’s not difficult to twist the handle, but it’s bad with screwing ... but here, only 1284, the temptation was great ...

Duc I already did so and in my opinion unsubscribed in this thread

Anatoly, can you give me more details?) Ahh, got it, instead of the motor, a screwdriver?
But what can be adapted instead of the handle

Now I am also the owner of the Marcato atlas 150.
She came to me a little in a strange way, 4 iron pins and 4 plastic pieces were separately in the box. I was at a loss and already wanted to send back, but I remembered that I had read about them here, and from the photos posted here by the members of the forum, I calmly inserted them into place.
Thank you for such a storehouse of information, painstakingly collected over the years.
For the first time I cooked fettuccine with chicken in white sauce and manchow soup from thin noodles.
Today I will make sheets for lasagna, dyed with beets, but something was not dyed very nicely.

[Olga]

Olga, Congratulations!

Now I am also the owner of the Marcato atlas 150.

Congratulations!

cooked fettuccine with chicken in white sauce, and manchow soup from thin noodles

Sounds tempting

Thank you!
I made lasagna, noodles out of leftovers, I am not allowed to put a photo yet.

Greetings to all.

I would like to buy the marcato atlas150 or marcato ampia150 noodle cutter. Tell me on which sites (Russian, foreign) can you buy safely and cheaply now?
Recently, everyone bought noodle cutters on one Italian site, but it seems that he deceived many and did not send the goods.

I will be grateful to all those who share where they bought their noodle cutter.

Comrades, share the recipe for pasta dough - somewhere here I met with semolina in the composition, instead of durum flour. I would like to try to ride from this))

with semolina in the composition for a place of durum flour.

For 100 grams of semolina, 1 egg. And leave for an hour in a bag to develop gluten.

For 100 grams of semolina, 1 egg.

Don't need flour at all? Any decoy or some kind of manufacturer is the worst to be?

[Dasha 001]

Dasha 001, yes, semolina instead of flour. Semolina is better than hard varieties, semolina. I am in our store Yes, I met such a Shebekin semolina.

[Dasha 001]

Dasha 001, yes, semolina instead of flour. Semolina is better than hard varieties, semolina. I am in our store Yes, I met such a Shebekin semolina.

I understood everything thanks. And then I reviewed the homemade semolina. In general, I did not find the composition

[Dasha 001]

Dasha 001, the package will say that semolina. For example:

I did not find the composition at all

On any semolina there is a letter or M (from soft wheat varieties), or T (hard varieties), by the amount of protein, ordinary semolina is 9-10 g, and T is 13, well, they differ in color, "good" semolina will be yellow.

Sasha Vyatka, hello. Your box is full, I am writing here. Only I'm a beginner, I can't give links. Score
Good luck with your purchase!

[Anna]

Anna, in Okay I buy this, there is always.

[Olga]

Olga, and OK and Yes belong to the same owner. Yes - these are supermarkets, and OK - hyper. It's just that I have Yes across the street from the house, and 20 km to Okey

The gingerbread man is completely made of crumbs. In an hour there will be noodles

Well here she is

Thumbelina and where did you buy such a dryer?
Maybe someone knows where to buy with shipment not at an exorbitant price?

I bought everything on Amazon.
Yesterday I arrived for my friend Atlas 150 and 2 dryers for her and me 9200 rubles for everything.

Maybe someone knows where to buy with shipment not at an exorbitant price?

Aliexpress 1340 RUB

[Olga]

Olga, are the sticks removed on the dryer so that they can pick up the noodles from under the noodle cutter?

[Olga]

Olga, are the sticks removed on the dryer so that they can pick up the noodles from under the noodle cutter?

I have a proprietary Markatovsky dryer, a special stick with a recess for hanging noodles is included in the set, it is stored at the top, inserted into the dryer from above and is not visible, only the handle sticks out and is removed when you need to hang the noodles. Very comfortably.

[Olga]

Olga, Thank you. Yes, the video shows that. I wonder what kind of dryer is on aliexpress? Also with such a stick, or do you need to manually hang noodles on the spears? Although you yourself can adapt some kind of stick for this.

I wonder what kind of dryer is on aliexpress

Judging by the photo from the reviews, Yes with a stick. But I ordered myself a smaller one for 440 rubles. It folds up and takes up no more than a 700-gram bank.

Although you yourself can adapt some kind of stick for this.

I have temporarily adapted Chinese sticks

There is a sample in this stick from the bottom and you take it with the noodles right along the drying stick, and then you turn it and voila, everything hangs

Dasha 001 can you link to a compact dryer?

can I link to a compact dryer?

🔗

From Amazon, one dryer is more expensive than from Ali, but then 2 days and everything is already at home

Thank you girls for pointing out the dryers. I sit and choose))

[16]

But I ordered myself a smaller one for 440 rubles. It folds up and takes up no more than a 700-gram bank.

The drying rack in the Thumbelina photo also folds up and stows away in a flat box about 20x40x3 cm.
She has 16 sticks for hanging dough (enough for two kneading doughs of 500 grams of flour each), the upper sticks are obtained at a high height, which is sometimes very useful, since some dough sheets sometimes turn out to be longer, and, of course, I repeat - an incredibly convenient stick for removing noodles from a typewriter, as already mentioned, half of it is cut out from the bottom, this cut is put on a drying stick and with a slight movement of the hand pantswhilst twisting the stripper stick around the drying stick, elegantly letting the noodles dry.

[Igrig]

Igrig, well, everyone praises his cow ... I don't see any reason to buy a dryer for a few thousand so far, given that I took the car mainly for rolling the dough and only then sometimes too much for noodles. It's like taking disputes with a motor or on a handle. If your appetites for making pasta suddenly grow, I will add additional orders (with Ali only for 1300) with 16 sticks for hanging the pasta and a magic and incredibly convenient stick for removing it.

[Dasha]

Dasha, to make exactly the noodles, but it is needed precisely for the noodles and for nothing else without it it is not very convenient.
And which one, expensive or cheap, everyone decides for himself according to his wealth, and of course you can try and hang on a carnation or two

[Thumbelina]

Thumbelina, by the way, about carnations: I even saw a video on YouTube, when I was looking for how to make ravioli correctly, they hung the sheets on a clothes dryer and what were the Italians for: lol: The guys don't bother there in general with a brand dryer

[Dasha 001]

Dasha 001, so I did so, but very quickly realized that it was not mine and immediately corrected the situation.

And I don't dry pasta / noodles at all. I don't see the point. I always skate fresh. This is the trick for me to tax!)) Especially since this is a matter of 5 minutes.

And I don't dry pasta / noodles at all. I don't see the point. I always skate fresh. This is the trick for me to tax!)) Especially since this is a matter of 5 minutes.

And I. I love fresh

And I don't dry pasta / noodles at all. I don't see the point. I always skate fresh. This is the trick for me to tax!)) Especially since this is a matter of 5 minutes.

When I read it for the first time, on another forum, I was very surprised (my grandmother in the village always made noodles for future use, I remember on the backs of chairs and sofas large circles of thinly rolled dough were dried on towels, then they were twisted into a tube and cut across), but under Chuchelkin's influence (thank you, kind person) is also now addicted to freshly made noodles. I roll out the dough with a rolling pin right on the table, quickly cut it with a hand cutter and immediately pour it into boiling water.
There is an order of magnitude more fuss with hanging and drying, and in an emergency I always have store-bought spaghetti and noodles.

The machine was bought specifically for pasta and lasagna, and not for lash for boiled chicken, I have a large family, and making spaghetti and sauces for them is too complicated and too long for an evening, and al dente is also made from solid-grade dried pasta.
And in case of chickens, I always have a handbag from the store in stock.

Girls, and you dry pasta straight to "crunch"? And how much can you store? And how: in a bag or a glass jar?

and you dry the pasta straight to the "crunch"? And how much can you store? And how: in a bag or a glass jar?

Yes, until it crunches .. I kept it in a plastic bulk jar. Well, the month definitely lies without problems. It didn't work anymore. They ate it.

[Thumbelina]

Thumbelina,

Well, I see and do it all differently)). After all, to each his own, right?
If your dough is made of solid combs, and even with the addition of semolina durum, then it is very al dente. I have a big family (I have three children), but I always roll pasta fresh and don't dry it. Well, tastier for me. Lasagne, by the way, is faster to do, because at least you don't need to cut it)). But for noodles, I also make only homemade fresh, because spoiling noodles on my chickens with store vermicelli is generally sacrilege)). Yes, and on domestic eggs, of course. Yes, and Zhmenka should be there. And I almost always have dough. By the way, maybe such a small moment will suit you: it is very convenient to make the dough for 2-3-4 days (I kept it for 7-10 days). This dough is best done with kefir. The acidity and microbiology of kefir do not allow the dough to deteriorate, somehow change and darken. On the pasta, I usually put about 70% durum and 30 percent sun flour, eggs and kefir as a liquid addition (instead of 1 egg). This dough keeps well in the refrigerator. And for several days you can make something from pasta (I often have it in the fridge) and when cooking dinner you don't have to waste time on kneading. They just took it out, rolled it out and you're done.

, and al dente is also made from solid-grade dried pasta.

From hard varieties - yes, from dried - not at all. From fresh as it turns out al dente.
At first I also dried, and then I even sold the dryer. Now I cook from fresh, and keep the dough in the refrigerator for 2-3 days, like a Scarecrow.

No, it's convenient for me to make it on Saturday, on my day off, just 500 grams of flour gets in for full drying, the children cook it themselves after school, and if family get-togethers on weekends we cook it straight from the dryer, I don't make the dough for a week for future use
But this is still so, and then I will look at the dryer, I just bought it, and not so long ago

And when I bought my noodle cutter, the first thought was about chicken noodles !!!!!!! ...

No pasta can be compared to hand-made chicken noodles !!!! ...
And even with a village chicken! ...
Chicken, noodles and onion - the whole set ... but you can swallow it with a spoon !!! ...
Since childhood, chicken noodles have only been cooked with hand! ...
And with pasta - it's just chicken soup ... a completely different dish ...
And then it went pasta and lasagna and dumplings ...

And I just for the pasta, now ordering round Spaghetti nozzles for girls and the male half and Bigoli want to gulp.
And on this dryer it is very convenient to dry it before cutting, while the last piece has been rolled out, the first has already dried

The girls are beautiful! (And the boys, if any, are sitting here)) Who has attachments for the atlas 150 rezinet (like so) bigoli or spaghetti? In general, I want and inject. There are a number of questions: 1. it is true that rezinet cannot be used with a motor, but only on the handle (at least this is how Google translated the description of the product)
2. Is it true that the output doesn’t turn out to be so "curly" and very often there can be a straight cut (which is often connected with the quality of the test)?
3. Is there such a need for a spaghetti attachment? After all, it can easily be imitated with a standard nozzle at a thickness of 4-5 (the only one on the cut will be a square, and its circle)? And is the spaghetti really round at the exit (I read customer reviews about the reverse-imperfect shape at the exit, again similar to the pasta that can be obtained with a standard nozzle)?
4. In principle, the same questions about bigoli: do you really get plump and plump or there is no significant difference between spaghetti and bigoli and is it enough to have one?
Well question 5: no one sells these same (or possibly other) nozzles as unnecessary?

[Dasha 001]

Dasha 001, would live next door to give an extra nozzle. The motor is rearranged from the rolling itself to the noodle cutter and cut the noodles with the motor. Depending on the thickness of the dough, you get spaghetti or angel hair on the thinnest cut and the usual wide noodles on the wide one. I don't know the names of noodles in our family all pasta is called pasta

[Bozhedarka]

Bozhedarka, thanks of course, but alas)) that is, you use a standard native nozzle and you have enough?

[Dasha 001]

Dasha 001, I use only it, although in addition I have all the possible attachments that only exist for the atlas and for the empire. They lie on a shelf in the garage as unnecessary. I don't like the empire as much as the atlas, the atlas has a larger distance between the rollers on the largest dough thickness, the empire has less, so for the atlas I do not flatten the dough as for imperial. Both cars are certainly good, I took the empire in 2003-2004, still like new, nowhere rusted, the box is really frayed.