Homemade noodles are a great alternative to store-bought pasta. It is made from the most common products: flour, water, eggs. Cooking homemade pasta is quite a labor-intensive process, but the dishes from it turn out tasty and nutritious. They are present in the cuisines of different countries and are very diverse. Noodles go well with chicken, veal, pork, mushrooms, seafood, and vegetables.
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To make homemade pasta from unleavened dough (as in the photo), you will need the following ingredients:
3 cups flour;
- ¾ glass of water;
Baking soda.
First of all, mix the egg with water and beat well. Add salt. The mixture should be salty.
Sift the flour and pour 1½ cups in a heap onto a work surface or into a deep bowl. Make a depression in the middle and pour the prepared liquid mixture into it, add ½ teaspoon of soda, mix all the ingredients thoroughly and start kneading the dough. At first it is convenient to do this with a fork, and when the dough becomes stiff enough, continue kneading it with your hands. The dough should turn out plastic; to make it thicker, constantly add flour.
When the dough has the desired consistency, start rolling out. Don't forget to sprinkle flour on the board or table where you will make the noodles and dust your rolling pin with flour. Roll out a thin layer. This can be done in the following way: sprinkle a sheet of dough with flour and fold it three times. Roll out, sprinkle with flour again, fold again, bending the dough in other places, roll out again. Repeat this process several more times until you have a thin sheet of dough.
Then cut the noodles, they can be short or long. The length of a short noodle is usually equal to its width. To make long noodles, you can roll the dough into a roll, shred it, and then unroll it. To cut noodles, you can use a special wheel with a wavy edge.
If the noodles are prepared for future use, they must be dried for 12–15 hours until they become brittle. Then the noodles should be transferred to a bag or jar with a lid, where they can be stored for a very long time
Sprinkle the finished noodles with flour and leave them for half an hour. Before cooking, place the noodles in a colander or sieve and shake lightly. This is done to get rid of excess flour.
One of the most simple recipes homemade noodles– lean. It only requires water, salt and flour. To prepare lean noodles, you need to take:
100 milliliters of water; - 200–250 grams of flour; - salt.
Dissolve salt in warm boiled water. Then sift the flour and pour it onto a table or wooden board in a heap, make a depression, pour salted water into it and knead the dough. The longer you knead it, the tastier the homemade noodles will be.
When the dough reaches the desired consistency and becomes stiff, cover it with a towel and leave for about 30 minutes. Then separate a small piece the size of an apple from the dough and roll it out into a layer about 2-3 millimeters thick. Sprinkle the rolled out layer with flour and leave for 10-15 minutes. Then roll the dough into a roll or fold it into 3 layers, cut strips of the desired width with a sharp knife and unroll the noodles.
To prepare homemade noodles, boil water and add salt. Add the noodles, stir gently, bring to a boil and cook until tender. This will take from 7 to 10 minutes. The cooking time for homemade noodles depends on their thickness.
Place the finished noodles in a colander and drain the water. Then put the homemade noodles into a pan, season with oil and mix well. Cover the pan with a lid, wrap it in a towel and let stand for about 10 minutes.
To cook delicious homemade noodle soup with squid, you will need:
500 grams of squid fillet;
250 grams of peeled shrimp;
1–2 carrots; - 50 grams of parsley root;
1–2 heads of onions; - 1 egg;
200 grams of flour;
50 grams of butter;
- ½ teaspoon of salt.
To make the dough for homemade noodles more elastic, after kneading it must be kept for about 30 minutes.
To prepare the noodles, pour the flour into a bowl, make a well in the center, add an egg mixed with 1-2 tablespoons of water, salt and knead the dough. Then roll out into a very thin layer (about 1-2 millimeters thick) and cut into strips 5-6 centimeters wide. Then cut each one crosswise again. Let the noodles dry a little and remove any flour from the surface.
Then boil the cooked noodles in a separate pan until half cooked, drain in a colander and rinse with hot water. Cut the squid fillet into strips, the shrimp necks into pieces, and boil until tender. This will take literally 3-5 minutes. Then remove the meat and leave the broth in the pan.
Carrot, onions Peel and parsley root, chop finely and fry in a frying pan with oil. Then transfer to boiling broth and cook for 5-10 minutes. After this, add the noodles boiled until half cooked, pieces of squid and shrimp and cook everything together for another 5-7 minutes.
Homemade noodles are a tasty and nutritious side dish, as well as an indispensable topping for first courses. These noodles are cooked instantly, which is convenient, and they taste much nicer than any store bought ones. Therefore, we recommend immediately preparing a double portion of ingredients, finding some free time and kneading the noodles. You won’t regret it, even if you’ve never tried to cook it. And we will popularly tell you how to make homemade noodles with your own hands.
Homemade noodles for soup are even available in GOST. True, it consists only of flour of at least the first grade, salt and water. However, if you want truly homemade noodles, make them with eggs. The second mandatory condition is that it must be coolly rubbed. The denser the dough, the more flour it contains, the less likely it is that the noodles will “scatter” through the broth in the first half hour after cooking.
If you don't have the skill to work with simple test, then we recommend taking a bowl and kneading the dough in it. But you can get by with a simple cutting board.
When cutting, you have to dust the sheet with flour. To prevent the broth from becoming cloudy due to this, it is recommended that before putting the noodles into the soup, throw them into boiling water for a moment to wash off excess flour.
If you like long noodles, cut evenly; if you like small and short noodles, change the direction of the knife.
Ready noodles can be stored in glass or tin containers. To do this, the chopped workpiece is dried and placed in dry jars.
Knowing how to make homemade noodle dough, you can improve it with various additives. For example, interesting colored noodles are obtained by adding beet, carrot, and spinach juice instead of water. Accordingly, the product will be multi-colored and enriched with vitamins.
There is no need for water here. The less water, the more “cementing” egg in the composition, the denser the noodles will be. It will not turn sour even the next day after cooking, and the broth will remain light and transparent.
Salt is added to taste. You can make such noodles using yolks alone - it will be bright, yellow and tasty. This is especially convenient when only whites are used in baking, and there is nowhere to “dispose” the yolks. The soup with such noodles will be transparent.
The bookmark is given for one preparation of the first dish. To make a workpiece several times at once, you can triple all components proportionally. The dough turns out to be very tight, it is not easy to knead and roll out; for easier rolling, you can add a couple of tablespoons of refined vegetable oil.
As in previous recipes, knead the dough, set aside for half an hour, roll out and cut the noodles.
Choux pastry for noodles is not at all what we do in making cake batter. There, the task is to create voids inside the product by mixing eggs. Everything is simpler here: unlike simple unleavened dough, flour is combined with boiling water, that is, it is brewed. Then the whole process proceeds as usual - kneading, rolling, drying and cutting into strips.
For 350 g of flour, 180 g of boiling water, a small spoon of salt and 3 tbsp are enough. spoons of vegetable oil. By the way, this set of products can be used when kneading dough in a bread machine. You need to knead for a quarter of an hour.
There is another interesting way of cooking choux pastry no starch. It comes out pliable and elastic, although it will take a little more time than regular fresh.
This dish requires special noodles - hard, but at the same time elastic, which do not become soggy and retain their taste even after heating.
Prepare the dough in the usual way, then let it rest under a bowl for about an hour, after which they begin to stretch.
This stretching is what distinguishes Uzbek lagman noodles.
To make it easier to pull, use a solution of soda and salt (0.5 teaspoon of soda and 1 teaspoon of salt per half glass of water). Wet your hands in the solution and moisten the dough with it. They pull it out into thick strands, moisten it, and again collect it in a pile, so that, after wetting it, they can pull the strand out again.
The last time, when the dough has already been well treated with the solution, it is pulled out into ropes, transferring them to a greased baking sheet. Then the flagella, as thick as a pencil, are pulled and twisted with your hands again. This is lagman noodles, which are boiled in salted water.
You can make delicious homemade noodles using the traditional oriental method. Udon noodles are part of Japanese dishes; they are added to meat, salads, vegetables, etc., almost never used as a product in its pure form.
These are noodles without eggs, just water, salt and flour. Tenderness and softness are given to it by a special cutting in the form of elongated threads with a round or flattened cross-section.
Since udon contains virtually no vitamins, we suggest preparing an enriched version of the noodles, using not only fine flour, but also unrefined flour. It's done like this.
These noodles are stored frozen.
The basic recipe for Chinese noodles is water (half a cup), flour (2 cups), 1 teaspoon of salt. The ingredients are mixed into a dough, left to rest for half an hour, after which noodles are made and rolled in starch to prevent them from sticking together.
You can make interesting noodles with cornmeal.
Noodle wok is not a dough recipe, but a way to prepare meat or vegetable sauce for traditional Chinese noodles. It cooks very quickly, and for this you need a special frying pan with high sides and a rounded wok bottom surface.
Homemade noodle soup is very good! Because it is light and at the same time very filling. And it’s also so delicious that you’ll never cook it with store-bought pasta! There is such a huge selection in supermarkets now. pasta that few people cook noodles at home. But I advise you - try it! Marvelous delicate taste homemade noodles and the pleasure of the cooking process are worth it. A day off is a great opportunity to remember a forgotten recipe and prepare real egg noodles with the whole family. And then cook a delicious soup with it.
For a 3 liter pan:
It’s great if you’re lucky enough to get homemade chicken to go with your homemade noodles: then the soup will be richer and healthier. Store-bought chicken is also suitable - not broiler, but soup chicken. It is not so plump and takes a very long time to cook (1.5-2 hours), but what a gorgeous, tasty broth it turns out! But if you want to cook the soup quickly, you can also use regular chicken legs.
Rinse them, put them in a saucepan with cold water, and boil until boiling. Drain the first water, add new water and cook over medium heat for half an hour.
In the meantime, let's start preparing homemade noodles.
Real egg noodles are prepared without any water at all, just using eggs. If the eggs are homemade and bright, then the noodles will turn out yellow, like chicken. Remember the proportion: for 1 egg – 100 g of flour. One serving of noodles is just enough for a 3 liter pot of soup.
Sift the flour into a heap onto a table covered with parchment, add a little salt, make a well and crack the egg into it. You can knead not on the table, but in a bowl.
Mix the dough with a spoon, then continue kneading with your hands. To prevent the dough from sticking, lightly grease your hands with sunflower oil. You should knead for a long time - 5-10 minutes, so that the dough becomes homogeneous, elastic - then it can be rolled out thinly, and it will not tear.
The egg dough is quite stiff, and it will take some effort to knead it well. The feeling in your hands is as if you are exercising on a weight machine. At first the dough is uneven, then you will notice that it has become soft and smooth. It's time to wrap the dough in cling film and put it in a warm place for 15-20 minutes (for example, on the table next to the stove where the soup is being cooked).
While the dough is resting and the chicken is cooking, wash and peel the vegetables for the soup. Cut the potatoes into cubes, carrots into slices, and chop the onion.
Rolling out the dough thinly is an activity that also requires effort. The dough on the eggs is elastic; when rolled out, it constantly strives to shrink again. Take your time and roll it out so that the design on the tabletop is visible through the dough! Then the noodles will be tender and tasty.
After rolling out the dough, leave it for 10 minutes to dry.
In the meantime, put potatoes, carrots and onions into the soup, add salt, mix and cover again, let the soup continue to simmer slowly. By the time the noodles are ready, the vegetables will be almost cooked.
Now - the most interesting stage! Roll the rolled out dough into a loose roll.
Cut this roll into thin strips, 3-4 mm thick. The thinner the strips, the thinner the noodles will be. And its length depends on the width of the layer.
The result is these spirals. We take each one by the tip and shake it; if it doesn’t want to unfold, we help with our hands, carefully so as not to tear the long noodles, and we lay out the untwisted strips freely on a table or board. Call the children into the kitchen and let them help - they will enjoy the task. And then they will eat with great appetite - after all, they participated in the cooking!
That's a lot of noodles!
It's time to add it to the soup. Carefully lower the noodles into the pan, stirring immediately to prevent them from sticking.
Add bay leaf, which will give the broth a particularly appetizing aroma, and chopped herbs.
Homemade noodles are cooked instantly - 2-3 minutes at medium boil so as not to overcook - and you're done! Turn off the soup and let it sit under the lid for a couple of minutes.
You can invite your household members to the table for fresh soup with homemade noodles. You'll see, they'll gobble it up in no time, and they'll also ask for more.
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
The abundance of pasta in stores from the best manufacturers will not replace the taste of homemade noodles. Recipes for its preparation and use in different dishes known in many cuisines of the world: Chinese, Italian, Tatar, Russian. Homemade noodle dough is prepared from different types of flour, different widths, lengths, shapes and colors, manually and using household appliances.
When preparing dough according to any recipe, you should sift the flour; you can use coarse grinding, which is much healthier. Mix all ingredients thoroughly using a mixer or blender, then the product will turn out more airy. The thickness of the noodles, the shape - bows, corners, diamonds, stripes - your personal preferences. The semi-finished product must be dried at room temperature or in the oven at low settings, store in linen or paper bags.
Every housewife has her own recipe for making homemade noodle dough. Some make it from egg yolks, others use eggs, others add a little warm water or vegetable oil to the dough. The common feature is the use of natural homemade eggs and premium flour; these components will ensure the delicate taste of the dish. To prepare it you will have to work hard, you need to knead for a long time and roll out thinly.
The classic way to prepare homemade noodles involves using eggs without separating the whites; water is added as needed. Most housewives like it because it is the simplest and most economical, it is also used in the preparation of noodle soup in restaurants of traditional Russian cuisine, and besides, it is very tasty.
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Dough for homemade noodles can be prepared not only from wheat flour, but also from other cereals or a mixture of cereals. Rice noodles came to us from Japanese and Chinese cuisine; they are very tasty and have found many fans around the world. In Japan, it is prepared from special rice with a high starch content. In our conditions, you can make rice powder yourself, grind it to the finest consistency from round starchy rice.
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To prepare this option, you will need high-quality flour with a high gluten content; in Italy they use the semolina (durum) variety. Otherwise, the product will stick together or boil over and the dish will turn out unappetizing. It will take a lot of effort to knead, so it is advisable to use a special device for making paste at home.
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Buckwheat noodles came to us from the East, the dish is popular, good for cooking during Lent, tasty, full of minerals. Store-bought buckwheat flour is quite expensive, but it is not difficult to make at home, just make sure that no whole grains of cereal get into it. Prepared without eggs in the traditional way oriental recipe with the addition of wheat.
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Making homemade noodle dough at home is easy, but it requires considerable effort to knead it, roll it out, and cut it into thin strips. Rolling and cutting devices came to the aid of housewives ready dough. In this case, it should be steeper, but does not require additional drying before slicing.
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A popular recipe for homemade noodles made from egg yolks. This option will be slightly higher in calories than the classic version, but it has a pleasant yellow color, practically does not boil over, retains its shape, and the broth remains transparent when cooked. The process of preparing noodle dough has been greatly simplified with the advent of bread machines in our kitchens. At the end you will get a perfectly kneaded dough, and you will have an extra 15-20 minutes for other things.
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To prepare homemade noodles of different colors, you need to include plant components of the desired color and get the result as in the photo from the best manufacturer pasta. For a green color, add spinach along with other ingredients. Turmeric or boiled carrots will give yellow and orange colors. Tomato paste or beets will give the pasta a red tint. By adding chopped herbs and spices, you will get a semi-finished product “speckled”.
Everyone knows that homemade pasta and noodles are the most delicious, and store-bought products are noticeably inferior to them.
Noodles are present in the cuisines of many countries; Russian housewives also prepare noodles at home. I suggest preparing a universal dough for homemade noodles using durum flour.
Products made from this dough do not get soggy in the soup, hold their shape well and have a wonderful taste. From this dough you can cut noodles into any size convenient for you and use them in both first and second courses.
Prepare necessary ingredients: premium wheat flour, durum wheat flour, eggs and salt.
Mix both types of flour in a bowl.
Make a well in the middle and crack the eggs into it. Add salt.
Start kneading the dough using a circular motion of the spatula.
When it becomes difficult to stir with a spatula, start kneading the dough with your hands. If you feel that the dough is too dense, you can add a couple of tablespoons of warm water.
You will have to knead the dough intensively and for a long time, about 15-20 minutes, since durum wheat flour is noticeably coarser than premium flour.
As a result, you should have a smooth and elastic dough with a pleasant yellowish tint. Not too steep and not too soft.
The dough for homemade noodles is ready. You can start making homemade noodles!
