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

[natalisha_31]

natalisha_31Natasha, what happened to you? What needs to be lubricated? How often?

Natasha, yes, she began to rumble a lot during rolling. So I think, maybe it needs to be disassembled and lubricated in order to work quieter? When someone wrote that they disassembled and lubricated the dough sheeter. But who wrote and when I can't find

I've made dumplings with cottage cheese today, I have a question. everyone has liquid filling and what are you doing? I put it in a fine sieve today and it dripped

everyone has liquid filling

Nooo Natasha I have no liquid filling. Why is it liquid?

I don’t know, I always-put sugar, an egg and a little pinch of salt and after a while-liquid-hooch crying

[mowgli]

mowgliNatasha, can I put less sugar?

Natasha, I don't put an egg in the curd. And I pour very little sugar. So, the cottage cheese in my dumplings is not liquid.

Peace be with you bakers!

try replacing sugar with banana

something she began to rumble strongly during rolling. So I think, maybe it needs to be disassembled and lubricated to work quieter? When someone wrote that they disassembled and lubricated the dough sheeter

My husband took it all apart, but my rolls generally got up and stalled. He lubricated the rolls, something was pulled out inside them and there he took off metal shavings for me and then greased it with grease. Three months - normal flight.

what a golden husband !!! And my men are lazy-son-in-law. and my son still can't do a lot, because I am a bad father and have not taught him anything, fortunately the army taught, here is the army-father for you!

in general, I personally do not like sweet dumplings, I did it exclusively for my son-in-law, because when I said that I like salted dumplings with cottage cheese and herbs. He opened his eyes wide, threw up his hands and said, "How is this salty cottage cheese?" Okay, I said, and made sweets, my daughter doesn't eat dumplings with cottage cheese, and neither does my son, and her daughter-in-law is very much even.

And I love salty dumplings! I tried it for the first time with my mother-in-law - and for almost 20 years this is my favorite dish! My mother-in-law always prepares them for me when we come to visit. I tried to cook it myself, but for some reason they are not so tasty. Well this is a departure from the topic.
For a long time I read this topic, I kept pondering whether I need it or not. I kept trying to persuade that it was not necessary. I gave up. Even before the holidays I ordered myself a Marcato manual, they called me back - not available. They said after the holidays. While I was waiting, I changed my mind and decided to take a gift set from the same Marcato. What? I have a DR soon, let my husband fork out. They will bring it on Tuesday.

and rightly so, and I took Ibn Rash for 1500 rubles, and that's fine too. a very useful thing, today I dashed off and navoyal myself with the help of a Tupper dumpling dish, God bless our Larochka! now everything is with dumplings

Girls! Who is still awake, urgently help please!
first time making noodles. Well, something seems to work out ... I wanted to cook chicken soup tomorrow, but it was not there, mine are spinning around and asking them to boil it now.
Can I cook undried noodles immediately?

[Mirabel]

Mirabel, sure you may. Don't even hesitate.

[Taia]

Taia, Thank you very much! I cook then!

[Mirabel]

Mirabel, before, when the noodles were made with handles, they were left on the sheet, as it were, "ducked", for a short time, and boiled.
As I remember this chicken noodles at my grannies, how delicious it was !!!
So feel free to cook it, and if you have real chicken broth ... Mmmm ...it's late, but I want to

[Lerele]

Lerele, I don't have any broth ... everything was planned for tomorrow. just pulled the chicken supplies out of the freezer.
We went into the kitchen and saw the cooks, well, now the cooks. As if they had never seen pasta

Girls! again I will come to you for advice, but nothing urgent, as time will be.
I made noodles, boiled it .. well, it turned out so tender, but some kind of unfinished one, probably it's good that I boiled it this way, and not in broth.
I can't say that everything worked out in a sticky piece, but somehow it's not elastic or something ... In short, it is necessary to refine
made here according to this recipe
https://mcooker-enm.tomathouse.com/in...on=com_smf&topic=169674.0
I added flour in the process.
what do you say? little flour? should the dough be cooler? Ahh, I replaced half of the flour with Semola
Or do not add water to full-fledged, let's say, noodles, but only on eggs? Or maybe I had to make wide noodles, like Admin's, but I cut thin ones.
My from the beginning said-oooh what is it? why stuck together? then everything is so fastgobbled upate. Well, the taste is very gentle, in my opinion a little rubberiness will not hurt.
Recipe from Admin, many are in awe of it. I myself really trust her recipes! Or maybe I simply digested these noodles?
It seems that all normal people are already asleep, only I am chatting with myself. But maybe someone will learn from my mistakes.
once again carefully read all the recommendations of the Admin and it looks like. which one of my mistakes was \. that when she rolled out and cut the dough on a typewriter. I didn't dust it abundantly enough with flour, it looked like it was very wet for me, but while it was lying on a baking sheet (my dryer hasn't come yet) it didn't dry out enough, and I also made small noodles.
I am waiting for the recommendation of the skilled and tomorrow again into battle.

[Mirabel]

Mirabel maybe not finished dry? Yes, it seems like it shouldn't be elastic, like a store one ... Maybe it's all about flour? What kind of flour did you take? I only make egg flour. It so happens that the egg is small and the dough turns out to be not just steep, but just a lump crumbles, then I just got a little water ... And recently I bought spelled flour, so I need to add more flour there, an ordinary egg and 100g of flour, it turns out, well, a very soft dough. Like soft plasticine. I sprinkle more flour ... Then everything works out fine ... I dust it with flour without fanaticism ... I sprinkled it slightly on top ...
I cook for 4-5 minutes, no more ...
maybe the truth is not finished?
Well, more experienced ladies, I think, will correct and tell you what is wrong ...

Virgin, came to consult. I thought about the noodle cutter for the dacha. I saw Winner. Does anyone have such? How are they? Is it worth taking? Or money down the drain? I want an inexpensive one, but also to fulfill its functions.

I tried several recipes, the tastes of the noodles are different for them. If you want rubberiness - then knead on some eggs, and for cooking - I cook not dried noodles for 2-3 minutes, but I put it into the water, after hanging it on the perches and, in turn, lowering the noodles from them into the water, interfered - the next perch went into a saucepan. Then the noodles are not sticky. And not dried is cooked very quickly.

[Manna]

Manna, Stafa has inexpensive Chinese. First it broke, then my husband twisted something there, and now it works. And Sveta makes noodles on it very often.

[Vika]

I did it according to this recipe https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=169674.0

Vika, this very long comment needs to be split up to be answered correctly

Homemade noodles are cooked (especially fresh) for a few minutes, almost floated up, a minute - and you can shoot. And immediately you need to grease with something, add oil or sauce so that the ribbons do not stick together. This is FLOUR, which in liquid loses its shape and becomes formless.

Boil the noodles in a large amount of water (ideally, 100 grams of noodles and 10 grams of salt are taken for 1 liter of water), since flour contains a lot of wheat starch, and it is washed out into the water during cooking, especially when the noodles are quite fresh. If there is little water during cooking, then the noodles are practically cooked in a large content of their own starch, they become slippery and liquefy, as when cooking jelly

To cook the noodles longer, they must be well dried, dehydrated, then the noodles and shape will hold better. When I fill soups with such (old) noodles, they can stand in a saucepan for 2-3 days and the noodles do not creep. In the broth, the noodles are tastier, because during cooking they are saturated with broth delicacies and are already cooked in fat-meat broth, and they will not stick together - a small amount of noodles is brewed in the soup.

Fresh and "old" dried noodles differ in taste: I like old noodles more, they are kind of "ripe", aged.

You should also pay attention to the moisture content of the flour (as in bread dough), the more moisture in the flour when kneading the dough, the more you need to dust the dough with flour so that the noodles are dense and keep their shape.

If you have any questions about my recipes, please ask directly in my recipe themes - I will definitely answer!
Well, not on all topics I walk on the forum, I may not see questions and comments

[Vika]

Vika, the girls wrote everything right

From my personal experience: the dough is only on eggs (it does not creep, it turns out just rubberized), I mix ordinary flour and from hard varieties (it seems to me that it keeps its shape better), the dough should be steep, after boiling for a minute or two, when I throw it in, mix immediately. And further. I read it somewhere (I don't remember) and now I'm doing this: for chicken soup - I boil the required amount of noodles in water, pour it into a colander, put it on plates in portions and add the seasoned broth. As a result of this, all the flour leaves, we drain the cloudy water, the soup in the plate is transparent. I repeat the procedure at the next meal. Thus, the noodles are not in the broth for another hour or two ... and they do not swell. Something like this

Vika, and more about drying. I literally put chopped noodles in a preheated oven for 3 minutes. It dries up instantly. And it never sticks together when cooking. Good luck)))

and now I do this: for chicken soup - I boil the required amount of noodles in water, pour it into a colander, put it on plates in portions and add the seasoned broth. As a result of this, all the flour leaves, we drain the cloudy water, the soup in the plate is transparent.

I have been doing it differently for a long time: I put dry (dried) noodles in a sieve (colander) and quickly rinse them under the tap with cold water, just to wash off the flour from the noodles, but the noodles themselves did not get wet, remained firm and dry - and then I put them in broth or water for cooking. With this method, the starch flour is washed off the noodles and the broth remains transparent when the noodles are boiled.

I have been doing differently for a long time

I also do this when dry noodles are higher, I'm talking about fresh

Devuli! Thank you all for the advice!
Of course, the dough was soft for me and the noodles were not just underdried, but generally "raw".
I cooked it for tomorrow. to mature, and forced to cook right there.

not that it was underdried, but generally "raw" was.

Then everything is correct ... Once I once threw almost raw to cook .. It was unbearable .. Well, the result did not please ... I no longer experiment ...

[Galina]

GalinaSo the girls advised me, yesterday at night I asked-Vary and do not hesitate! Well, I cooked it.
In any case, this is an experience and she flew away instantly. Mine said that it was very tasty, but something needs to be done in it, well, we will finish it today.

[Vic]

Vic, do not worry ..., you will fill your hand so to speak, and then at one time you will manage it ...

I cook noodles for one minute at all, then turn them off, close the lid and leave to brew for 5 minutes.

I cooked it raw several times, everything turned out deliciously. Choux dough and in 21 seconds with spinach, and some other, I forgot. Not boiled, not crumpled. I only cut wide.
I haven't learned to be friends with the thin one yet. I can't dry it normally, I have it in a lump still in the drying process

I make a soup with fresh noodles, I like that. I make the dough on some eggs very steep, I do not add flour when rolling

[Chubby]

ChubbyYesterday I was forced to make thin noodles, but the dough turned out to be not steep enough, hence the jambs.
I will definitely try your types of noodle dough.
Devulki!But I did quite well today with the Tanyulin test using the Admin method. How convenient and quick it is to knead the dough in a blender. Well, the class is simple! I made noodles and dried it a little while I was cooking chicken soup with Omeline, though not in Shteba, I still hadn't gotten to it
Thanks again to everyone !!!

Girls, I'm here! Now I am also a happy owner of the Markato Atlas 150 dough sheeter with a motor. I got it, washed it with dignity, rolled out the dough, now I bake pies with cheese in a sandwich maker.
Thanks to Natasha - natalisha_31, who encouraged me to do this!

[gala10]

gala10, Check mark, congratulations on the dough sheeter I hope you don’t regret buying

[Galina]

Galina, Congratulations! And I, And I received my Atlas with a motor today. : yahoo: This is the delivery (y) I ordered in Italy on May 15, and today I have already received it. I used to think that I don’t need it: nea: But now ... I liked skating so much. And the layers are so beautiful. In a manual rolling pin, this will not work. And that I didn't buy it before

[Natalia]

Natalia, and I congratulate you! Do not forget to wash, otherwise it will fail.

[Galina]

Galina, Thank you. Be sure to wash such a cool toy ,,.

As it turned out, with a dough roll it is much easier to pile pies in a sandwich maker:



All!!! The whole process took no more than 40 minutes.

[Galina]

Galina, great how (y) Did you make the dough yourself?

[gala10]

gala10, Natalishka, girls congratulations on your purchase. You will be very happy

[Galina]

Galina, Congratulations! let it please! and she will certainly please.
And what kind of dough was used for pies?

[Ludmila]

Girls, I had purchased dough, puff yeast-free. Next time I will make from mine.
Ludmila, Vika, Thank you!

[gala10]

gala10, Natalishka, oh, now how will you do everything !!! And dumplings and dumplings !!! Good shopping with you !!!!!!!

[Lerele]

Lerele, Thank you! I've already appreciated. Cool thing.

Galya, didn’t the apples come out? Finally, roll a song, I really like it.

[Oksana]

Oksana, I have no apples. This is grated cheese with a raw egg.

Hello everyone!
Can you please tell me about buying a dough sheeter-noodle cutter? I read almost the topic, except for 20-30 pages, where most of the recipes are shared.
In general, I found in our Metro the Fimar Imperia Fabrica Set for Noodles and Ravioli - Dough sheeter, noodle cutter for 6499 rubles. As I understand it, the price itself, in principle, is very good, since the noodle cutter itself costs about 4.5 thousand, and here it also comes with a second double rifled block (it costs about 2 thousand separately), a raviolnitsa and another bonus in the form wooden scoops.
But here a lot of people bought this set in the Metro in general for ridiculous money for a promotion.
Do you think it makes sense to wait and catch stocks? Will they still be? There are only two boxes left on the shelf, the consultants can't really say anything. It is not clear on the website in the catalog whether the stock price will be displayed or not. But it is also impossible to go there several times a week.
Thank you!