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Equipment for making pasta at home. Machine for the production of pasta at home. The principle of operation of the machine in the process of pasta production

13.01.2016

While surfing the Internet, I came across an interesting collection of special devices or devices for making homemade pasta (macaroni), varieties of which are very rarely found on supermarket shelves.

I will not consider portable machines for making homemade noodles and pasta. We will talk about more outstanding devices for making everyone's favorite pasta.

Bigolaro (bigolari or bigolarista (Torchio per Pasta - Italian. pasta press)) is a manual press, mainly made of bronze, with specific nozzles for making the "thick" type of spaghetti - Gargati and tubular Rigatoni pasta, related by the common name bigolari.

This type of pasta was invented by the Italian Francesco Bottene (Francesco Bottene) in 1875 and was patented under the name "New machine for making homemade pasta". However, there is a legend that a similar pasta machine was already developed in 1604 by a pasta merchant from the Italian city of Padua. And in fact, since then, the name bigolari (from Italian bigat) has been attached to this type of pasta, which in local means a caterpillar.

Perhaps, in particular, this is why the people called the new machine Bigolaro, and the craftsman who used it to produce bigolari pasta was nicknamed bigolarista. The main feature of the pasta from this press is its texture, which was distinguished by “roughness”, allowing the sauce to hold well.

Due to the relatively high cost of the new pasta making machine, not everyone could afford it, so families invited a specialist with their own personal machine to make Gargati and Rigatoni pasta. So bigolarista, fixing his pasta press on the bench, squeezed out the right amount of long pasta from the dough that was given to him by the owners of the house.

Here is the process of extracting pasta from this tool on video:

With this device, you can produce pasta from any dough weighing almost 0.5 kg at a time. Nowadays, such a press can be bought from the descendants of Francesco Bottene in the Bottene company, which is located in the city of Vicenza (Italy) or from the Chinese on AliExpress.

Corzetti stampae or corzetti stamp is a fresh homemade pasta that looks like a thin circle of embossed dough made with special wooden stamps with a variety of patterns. The pattern, in addition to an interesting appearance, thanks to the ribbed surface, holds the sauce well. This type of pasta is typical for the cuisine of Liguria in Italy.

The process of preparing stamped pasta corzetti stampae consists of successive steps: rolling out the dough in a thin layer; cutting of round plates; embossing of plates with a special wooden stamp on both sides.

The pasta made in this way is first dried a little, and then boiled in a large amount of salted water.

Italian dumplings

Gnocchi (Italian: gnocchi) are Italian oval-shaped dumplings that have been cooked for over 2,000 years. They are considered the prototype of all other types of dumplings known in the world. And they received their wide distribution during the expansion of the Roman Empire to the countries of Europe.

Most often, wheat flour is used for their preparation, but semolina, eggs, different types of cheese, spinach and bread crumbs are also added. Served as a first course with cheese, tomato sauce or pesto sauce.

Miracles happen. Now I know for sure. :)
When cherished dreams come true, and even more than that, I want to shout about it to the whole world.
My dream was simple, but never realized, but its realization became grandiose.
I wanted a pasta machine. Few people don't like pasta, right? A couple of times a week I cook spaghetti, I love noodle soup, sometimes I make homemade dumplings or manti, and on holidays I make lasagna.
And then she appeared in my life.))
A pasta machine that can do everything by itself.
From kneading dough, to excellent pasta, spaghetti, linguine, rigatoni, produces sheets for lasagna ... And all this in just 10-15 minutes.
Well, isn't it a fairy tale? A real miracle!

In general, it is amazing what progress has reached and what human imagination has reached!
This is genius. Is it true.
Everything is on the surface, the idea is simple and beautiful: pour flour into the pasta machine, pour in the liquid, the blades mix the dough for 3 minutes. Then the blades move in the other direction, and the mechanism, according to the principle of a meat grinder, feeds the dough, and the nozzles allow you to choose the type of pasta that you want to cook.
Respect and great respect for the company Philips for the embodiment of this miracle gadget, which is also called Pasta Maker.

The design of the machine is quite simple.
Above - a display with buttons for turning on, starting, selecting portions (for 250 g of pasta and 500 g) and a button for starting additional work time.
And directly a bowl for kneading dough with a lid.
The lid is removed, flour is added, and after starting work on the left, evenly add liquid to the holes, and the dough is kneaded.
What's interesting: During cooking, the lid can be opened to collect the remaining dough around the edges of the bowl, but the blades stop working until the lid is back in place.

Variations with flour and dough additives may be different. You can add tomato juice, tint the dough with beetroot juice or chopped herbs. Cuttlefish ink is also practiced, and I'm going to make black-black paste too.))
I think it will be just right for Halloween. ;)
There are several nozzles for preparing different types of pasta. There are 4 of them in the set: for spaghetti, for noodles, penne and lasagna sheets. Some come with caps that also help clean the holes of the nozzles.
All of them can be hidden in a container located at the bottom of the pasta machine.

A very good recipe book from Philips with a variety of pasta ideas.
A measuring cup for flour, a graduated glass for liquids and a spatula are also included.
For one serving of pasta, you need to measure out one glass of flour without a top and 90 ml of liquid. Plus a pinch of salt.

That's how much spaghetti comes out of one serving. :)

1 measuring cup of flour
90 ml liquid (egg + water)
a pinch of salt

It is better to mix the egg thoroughly with water. If desired, you can use only eggs, or add a little olive oil. But the rate of liquid and flour must be accurate.

This is what tomato penne looks like. :)
I used tomato juice instead of water.
Cooked pasta can be frozen or floured and dried to be cooked later.
Here in the picture - a double portion, 500 g.
For the test you need:

2 measuring cups of flour
180 ml liquid (1 egg + tomato juice)
a pinch of salt

Fresh pasta is prepared in literally 4 minutes in boiling salted water. Frozen or dried, it is better to cook a couple of minutes longer.

Here are the lasagna sheets.
I really wanted to make chocolate ravioli out of them.
Therefore, I added a few tablespoons of cocoa to the flour.

Chocolate ravioli with cottage cheese

Dough:
One measuring cup of flour + cocoa,
90 ml liquid (water + egg),
a pinch of salt

Filling:
homemade cottage cheese - 150 g,
egg - 1 pc. (yolk + protein),
sugar - 1-2 tablespoons,
vanilla extract - 0.5 tsp

Divide the lasagne sheets into equal squares.
Separate the egg yolk from the protein. Mix cottage cheese with yolk and sugar, add vanilla extract. Put 1 tbsp. fillings on a square of dough, grease the edges with protein, cover with a second square and pinch the edges with a fork.

Cook in boiling water for 5 minutes. Serve with sour cream and berries.
A very unusual version of the usual dumplings with cottage cheese, but already chocolate, and called ravioli. :)

The kids really liked it!

I use the pasta machine a lot now. Tried a few different ideas, even making whole grain penne, rice noodles, and soba. But more on that later. ;)

Very handy and useful gadget. He makes me happier.
After homemade pasta, the store does not go anymore, because homemade is always tastier. ;)

Homemade pasta - is it easy and simple?

Homemade pasta is an easy-to-prepare, tasty and satisfying dish, which, however, is not so common in Russia. The reason for this is the lack of habit of preparing such dishes and quite fair fears that the pasta machine will become another unnecessary gadget that will be rarely used, and the rest of the time it will only take up space. In addition, the domestic consumer is accustomed to dry pasta (secca) and practically does not meet fresh pasta (fresca) in everyday life. But they are fundamentally different products. Since pasta machines have not appeared on the pages of iXBT before, in our today's test we will not only talk about the device itself (this is a Redmond RKA-PM1 manual drive machine), but also pay some attention to the rules for making pasta.

Characteristics

Equipment

The pasta machine comes in a cardboard box with the same Redmond design: black and burgundy colors and colorful illustrations. After examining the box, you can find out that the machine allows you to change the thickness of the dough being rolled out, and can also cut the noodles in two ways (thin slicing 2 mm - tagliatelle, or thick slicing 6 mm - fettuccine).

However, we give the designer of this particular box a “fail”: the one and only photograph of the finished dish posted on the box depicts an unknown dish of the “pasta with meat” type, and the pasta shown in the illustration was clearly not made using RKA-PM1. It is difficult to explain such a blunder otherwise than by banal laziness and unwillingness to take a photo of the product on your own.

When you open the box, inside you will find:

  • the pasta machine itself (including a removable handle and attachment to the work surface);
  • manual;
  • service book;
  • promotional materials.

As we can see, nothing more.

At first sight

Visually, the Redmond RKA-PM1 pasta machine makes an extremely positive impression. The device is quite weighty, thanks to which it immediately acquires a certain “solidity” in the eyes of the user, and the shiny stainless steel enhances this impression.

The attachment of the machine to the working surface (table) is carried out using a special mechanism, which will surely resemble the installation of a conventional manual meat grinder. To fix the machine on the table, just insert the bracket into the hole and tighten the mechanism with a screw. Attention is drawn to the fact that the hole on the body is significantly larger than the diameter of the mounting bracket. At the same time, there is a recess with a notch on the bracket, which does not allow it to jump out of the body during operation.

This method of fastening is widespread for pasta machines and allows you to securely mount the device on any suitable surface. By the way, about suitable surfaces: it is clear that such a pasta machine can only be used on a regular table or a tabletop with a strongly protruding edge: at least 6 cm is required for reliable fastening. Rubberized legs are provided for additional grip on the work surface. They also protect the table from possible scratches.

The handle, which rotates the mechanism, is simply inserted into the appropriate hole (for rolling out dough, or for cutting noodles). Once installed, the handle is not fixed in any way and noticeably “plays”, which is rather sad: I would like to see at least minimal protection against its spontaneous loss. For example, a latch on a spring-loaded ball.

Instruction and recipe book

The manual for the pasta machine is a small brochure (10 pages) printed on high-quality glossy paper. The content of the brochure is standard: description of the device device, rules of operation and maintenance, warranty. Separate sections contain information regarding the preparation of the test, as well as the preparation and storage of homemade pasta.

The second brochure, bearing the proud name "Recipe Book", in fact, consists of 50% of promotional materials. After their deduction, only five recipes remain in the dry residue: homemade noodles, soba, fettuccine, spaghetti, chocolate noodles. Recipes are provided with a detailed description of the cooking process and colorful photographs.

Control

Not much can be said about device management.

The main control body is the distance regulator between the rolling rollers. To select the desired dough thickness, you need to pull the knob, then turn it to the desired mark and release. The fixing pin will fall into one of the holes, after which the movable roller will be fixed. A total of 9 positions are available, corresponding to different dough thicknesses. The marking on the regulator is applied inaccurately: it can be difficult, and sometimes even impossible, to understand exactly what position it is in (especially in the middle positions - from 4 to 7).

The selection of the rotating element (dough rollers/fine slices/coarse slices) is made by inserting the rotary knob into the appropriate slot.

Exploitation

Before the first use, the pasta machine does not require any special actions: the device is ready for use immediately. The developer recommends wiping the machine with a soft, dry cloth or a brush of medium hardness. It is recommended to pass a small amount of dough through the cleaning rollers several times (which then, of course, should be thrown away).

The process of rolling out the dough is quite simple: a piece of dough of a suitable size should be passed through the rollers at the maximum width set (position 1 on the regulator). In case the dough needs to be made thinner, the regulator should be successively set to positions 2-9, rolling the dough with each change of position.

To cut the noodles, the prepared dough should be cut into layers of about 25 cm in length, and then pass these layers through the cutting rollers.

Caring for a pasta machine does not involve the use of water. The rest of the dough is supposed to be cleaned off with a dry brush or a wooden stick. The rollers of the device are recommended to be periodically lubricated with vegetable oil.

Testing

Objective Tests

In this article, we are forced to skip this section, since there were no professional paste makers among our testers, and it is not possible to evaluate the performance of the device in any other way than with the help of a specially trained person. Let's just say that the width of one layer of dough is 14.5 cm, but then it all depends on the skill of the cook.

Lyrical digression

Secondly, it's composition. Pasta dough is made from flour and water. Egg paste - made from flour, water and eggs. The rest of the additives are optional, therefore, in the framework of testing, we are far from being interested in the first place.

As part of testing, we prepared several types of pasta:

  • homemade noodles with egg and spinach;
  • homemade noodles with egg and tomato;
  • soba (made from wheat and buckwheat flour);
  • chocolate noodles (with cocoa powder).

All of it turned out to be of equally high quality, so we will not evaluate the recipes separately (especially since the dough kneading rules are the same in all cases). For those interested, below are the recipes that we used.

(photos below are for illustrative purposes only and may not match the text)

Homemade noodles with egg and spinach

  • flour - 350 g
  • egg - 100 g (2 pcs.)
  • vegetable oil - 20 ml
  • water - 50 ml

Homemade noodles with tomato

  • flour - 100 g
  • egg - 1 pc.
  • tomato paste or pureed tomato - 1 teaspoon.

The proportion of 100 grams of flour per egg is a classic - it is considered optimal for making homemade pasta.

Soba

  • wheat flour - 250 g
  • buckwheat flour 100 g
  • water - 100 ml

chocolate noodles

  • wheat flour - 200 g
  • egg - 50 g (1 pc.)
  • cocoa - 40 g
  • vanilla - 2 g
  • water - 70 ml

So, how is the dough kneaded?

Flour is sifted through a sieve, after which a “well” is formed from it - a recess is created in the center of a pile of flour, into which an egg is driven. The future dough is mixed. If water or other additives are used in the recipe, they are slowly introduced with continuous stirring. Knead the dough until smooth, after which it should be rolled into a ball, tightly wrapped in cling film and left at room temperature for 30-40 minutes.

Is it easy to knead dough for pasta? Not good. The finished dough is very dense, so if you plan to cook pasta in large quantities, we strongly recommend using an electric dough kneader. Also note that the dough is not salty.

The rested dough is cut into pieces of suitable size and rolled out lightly with a rolling pin.

Then it's time for the pasta machine. Sheets of dough are passed through the rollers: about three times at the "first" (maximum) width (until it is completely homogeneous and begins to pass effortlessly), plus once at each decrease in thickness. So, if we need pasta with a conditional “thickness 4”, then the dough will have to be passed through a pasta machine about six times. Plus one time at the cutting stage.

Alas, mistakes are inevitable for novice pasta makers. We were no exception: in the process, you must not only remember to move the rollers to the maximum thickness when you start rolling out the next piece of dough, but also pay attention to the correct folding of the finished sheets, sprinkle the finished pasta with flour, monitor the structure of the dough (too high temperature in the room or excess moisture in the dough can cause the noodles to stick together when cut).

Once we completely turned the roller in the opposite direction, thereby completely sealing the insides of the machine with dough. I had to use wooden skewers for cleaning.

In general, as in the preparation of any other dish associated with flour, there are nuances, and there are many of them. However, we cannot but note that already the second experience of using a pasta machine turned out to be much less frightening than the first acquaintance with the device, and possible losses relate mainly to the time spent: it is quite difficult to spoil the pasta, but to spend an extra half an hour or an hour due to typical "rookie mistakes" is very easy.

The finished pasta is slightly dried right on the table or on a special tray, after which it is stored in the refrigerator for up to five days, and in the freezer for four months.

Cooking such a pasta does not take long: as a rule, 60-90 seconds, in a large amount of salted water. During this time, eggs and flour protein will just have time to “grab”. And after a couple of minutes after the start of cooking, the pasta will begin to boil soft and acquire friability.


conclusions

The use of the RKA-PM1 pasta machine left us with an extremely positive impression. The pasta turned out to be equally good regardless of the recipes chosen, and even minor incidents such as a pen that accidentally fell out did not overshadow our joy either from the process or from the result. This kitchen gadget is ideal for cooking pasta "for one dinner".

For those who are going to cook significant amounts of pasta and freeze it “in reserve”, we strongly recommend that you think about a dough kneading machine. Although labor-intensive dough kneading is not a direct characteristic of a pasta machine, it will not be superfluous to mention it in the context of this review.

pros

  • compactness
  • energy independence

Minuses

  • handle attachment without lock
  • fuzzy marking of operating modes

Today we will talk about a modern and useful kitchen appliance for every housewife - a pasta machine or noodle cutter, as it is also called.

What associations do we have when we mention pasta? Of course, sunny Italy. However, if we turn to the history of this wonderful product, it turns out that the roots should be sought in the East, namely in China.

In the East, the nutritional properties of noodles have been valued since ancient times, and according to many beliefs and rituals, it was believed that eating noodles prolongs life and brings happiness.

It is quite obvious that people began to dry pieces of dough in order to stock up on the product for the future. This was needed primarily by tavern owners, as well as travelers. The development of the Maritime Republics on the territory of modern Italy contributed to the increase in trade and shipping, and accordingly the tradition of drying pasta spread throughout this area at a great speed.

Since the 16th century, the construction of wheat processing and pasta factories began throughout Italy: they produced such products as vermicelli (it. - worm), trenette (perhaps the most traditional form of Italian pasta), fidelini (a type of pasta slightly thicker than vermicelli) , lasagnette, as well as shells, butterflies, spirals and feathers known to us.

In connection with the start of industrial production of pasta, their cost has decreased and this product has become available to ordinary citizens.

As for Russia, the first pasta factory was opened in the 18th century in Odessa. The technological process was quite complicated, and a large proportion was manual labor.

Today, pasta is prepared in all corners of the world, but in our minds this product is most often associated with Italian cuisine. And it is not surprising that the world famous brand for the production of home pasta machines is the Italian brand Marcato.

The founder of the company, Italian Otello Marcato, opened his own production of equipment for cooking at home in 1938.

Now it is a large company that has won recognition around the world due to the quality of its products. Since all accessories, as well as the Marcato pasta machines themselves, are produced exclusively in Italy, the company can rightly be proud of its products with the “Made in Italy 100%” label, which the Italians themselves cherish so much.

All components of the Marcato pasta cutters are made of a special metal alloy that is safe for health. Cars are easy to clean after use.

New models of pasta machines traditionally take part in international exhibitions, winning the recognition of new fans. This is facilitated by the absolutely affordable price level of the products, combined with the high quality of Marcato products.
In Russia, the official representative of the Marcato brand is ReeHouse Group.

We will start our acquaintance with Marcato products with the simplest and most convenient for home use Regina pasta machine.

This machine allows you to cook 5 types of products: vermicelli, pasta, curls and horns in two sizes. The finished dough is placed in a special container, we scroll the handle and we get home-made pasta! Before cooking, it is recommended to dry the resulting product on a towel.

The bestseller is the Atlas 150 (Marcato Atlas) pasta machine.

This machine is equipped with a very useful accessory - a roller for thin dough rolling, the width of which is 15 cm. The roller has 9 positions of the dough thickness regulator. Also on this machine you can cook two types of noodles: 2.2 mm and 6.6 mm wide.

If desired, you can purchase an electric drive for the Pastadrive pasta machine.

Another very useful accessory that can be purchased in addition to the Atlas 150 pasta machine is the ravioli attachment (Marcato Ravioli).

With the help of this nozzle, you will have the opportunity to cook a truly Italian dish Ravioli - an analogue of Russian and Ukrainian dumplings. Ravioli have a square shape with a curly cut edge. The filling can be absolutely anything (meat, fish, poultry, vegetables, fruits). They can be boiled or fried. In this case, it is appropriate to serve them with broth or soup.

The Marcato Ravioli Maker allows you to cook 4x4cm squares of dough, 3 squares in a row.

The most versatile is the set for pasta and ravioli Multipast 150 (Marcato Multipast).

The set includes 6 attachments that allow you to cook pasta such as lasagne (sheets), noodles, spaghetti, ravioli and regginetti (wavy flat).

If you really want to cook your own pasta, you need to purchase a Takapasta pasta dryer.

This dryer is made of high-quality plastic, safe for health, has 15 hangers. Allows you to dry pasta, noodles, lasagne before cooking.

The final element that will allow you to enjoy the cooking process and, of course, the result, is Pastabike pasta cutter.

The noodle cutter allows you to make curly cuts of rolled dough: for cookies, ravioli, bows, etc. The slicing width can be adjusted by changing the cutting discs.

The Marcato factory has something to offer to professional chefs. combines all the best that Marcato has to offer.

Performs three main functions: dough kneading, rolling and cutting.

According to the technical characteristics, the machine meets the requirements of professional chefs and is designed for continuous use throughout the day. It has a high level of productivity - 12 kg of paste per hour.

The design of the pasta machine, which Italian specialists have worked on, allows you to install it in the hall and cook pasta in front of the guests.

The popularity of Italian cuisine is growing year by year, contributing to the growth of interest in kitchen appliances that make it possible to bring the most daring Italian recipes to life.

We are sure that the products manufactured by the world-famous company Marcato Spa will impress any hostess. And if a Marcato pasta machine appears in your kitchen, it will be a great occasion to surprise and delight your loved ones with delicious dishes!

Fresh pasta made from ingredients you know + this type of pasta cooks faster + fast pasta cooking program + easy operation + easy and quick to take apart and assemble + easy to clean parts + all parts are stored in the machine itself + protective lid + a book with interesting recipes and recommendations

Minuses

Fragile plastic of a transparent cover - the proportions in some recipes need to be adjusted for themselves - not for small-sized kitchens - I would like to add a kneading repeat function.

Review

When I first learned about the existence of a pasta machine, a device that makes pasta from scratch, I was madly on fire with the idea of ​​​​trying it out. I think all fans of cooking at home will understand my passion. And if you are also a pasta lover, then such a machine is just a dream. And finally, my husband brought her - a pasta machine from Philips. The car looks quite simple: a smooth white plastic body, rounded corners, a transparent plastic cover on top, four control buttons, an aluminum panel with two handles in front. At the bottom there is a compartment for storing nozzles and cleaners - it's very convenient. The kit includes 4 nozzles for cooking: lasagna sheets, spaghetti (noodles), penne and fettuccine. In the attached catalog of recipes, you can find out, for example, how to make canelloni, tagliatelle, farfalle, ravioli, etc. from lasagne sheets. So you can cook a lot more types of pasta than nozzles. Also included are two nozzle cleaners, a pasta scraper and two measuring cups - for flour and liquid. It didn't take long to read the instructions. Everything is understandable on an intuitive level. The principle of operation of the pasta machine is that it itself kneads the dough and squeezes it out through the nozzle that forms the paste itself. I only need to measure the flour with a special cup and pour it into the container of the pasta machine, measure out a certain amount of the mixture of eggs with water or only water using the second cup, close the lid, press two buttons, pour liquid through the holes in the lid and that's it! After 10 minutes, the pasta is ready. Through the transparent lid you can see how the dough is kneaded (only 3 minutes). A very important function if there are children: the pasta machine stops instantly if you open the lid, and you won’t start it without the lid. The machine makes 300g of pasta in 10 minutes and 600g of pasta in 15 minutes, that is, it has two programs: for one cup of flour or for two. Freshly made pasta cooks a little faster than store-bought pasta. Total: lunch for three from homemade fresh pasta in 20 minutes! And my family said that this pasta tastes better! In the attached recipe book, you can see pasta options from different types of flour (whole grain, buckwheat, spelt), with different additives (juices for coloring, curry, herbs, cocoa) indicating the proportions of flour-liquid. I have tried different options. Ready pasta and cooked, and dried, and frozen. From my own experience I will say that different flours require different amounts of liquid. This is not reflected in the instructions. Because of this, not everything worked out for me the first time. I even threw out a couple of batches. But experience is being gained, I myself edited the recipes and now everything turns out. There is no problem with washing the machine if you wait until the dough dries. It just peels off all the details. It is better not to soak the parts with the remnants of the dough - it will be difficult to wash this. I am satisfied with the Philips pasta machine, it gives a huge scope for culinary imagination on the topic of pasta. And the child is so happy, because this is such a bewitching sight - pasta crawls out of the car as if alive!