Today it seems to all of us that noodles are one of the most primordial Russian dishes, one of the most popular, that dishes with noodles have always existed. Yes, not so. You may be surprised, but the first mention of noodles dates back to the 16th century, and before that, if noodles were known, they could not boast of special popularity and prevalence. According to V. Pokhlebkin, the Russians borrowed noodles from the Tatars, but gave it their own special flavor. And already in the 17th century, noodles became not only one of the most common dishes in everyday Russian cuisine, but, having gained popularity, fell from the table into folklore. What are the mere teasers about the Vladimir townspeople who chop noodles with an ax! We, the descendants, spoiled by the delights of many cuisines of the world, cannot be surprised at all with noodles. But you can easily seduce with noodles, and seat at the table with just the aroma of properly cooked noodles even now. The main thing is that the noodles are homemade, cooked with love and care. Let's try to find out and remember how to cook homemade noodles today.

At first, the most superficial glance, the preparation of noodles is not fraught with any special secrets. Well, really, is it difficult to mix flour, salt, egg and water, roll out the resulting dough, and cut it into noodles? Even a child can handle it, many will say. And they will be wrong. In the preparation of noodles, every step is important. Proper and accurate selection of verified ingredients, long and thorough dough kneading, proper dough rest and rolling, proper cutting and drying. Only knowing all the subtleties of cooking will allow you to fully enjoy truly delicious, strong homemade noodles. Violation of the technology most often leads to obtaining a soft, strangely blurred substance in the soup, which you can’t call noodles or dare to bring to your mouth.

And how many dishes you can cook if you managed to chop the right homemade noodles! Soups are traditionally prepared with noodles, here we are waiting for healing chicken noodles and unusually tasty and fragrant duck noodles, breathtaking noodles with forest mushrooms and sweet milk. But homemade noodles are not suitable for soups alone. Put it in lamb fat, and serve it with tender lamb ribs, boil it in a strong broth, and at the last moment put it on a baking sheet with a roasted pig, put it in a pot, pour it with milk, sprinkle with grated cheese, and bake it in the oven. You can list dishes for a long time that noodles will decorate with themselves, and new taste will give them. And add to the noodles fragrant herbs, and spicy vegetables, and fragrant spices, and you yourself will be surprised how endless the number of unique shades of taste can please you with such a simple, familiar to everyone homemade noodles.

Today, Culinary Eden has carefully collected and recorded for you the most important secrets and tips, as well as several time-tested recipes that will easily tell novice housewives how to cook homemade noodles.

1. Like most other dough products, the noodles are rolled out on a board using a rolling pin. V. Pokhlebkin strongly advised using for these purposes a wooden board 50x75 cm, preferably carved from linden, aspen, birch. But the connoisseur of Russian cooking scolded plastic boards, rightly believing that their elasticity and pliability are incomparable with the corresponding qualities of a wooden board. However, plastic boards are, of course, more hygienic. Any rolling pin is suitable for rolling out noodle dough, although the rolling pin is monolithic, you will surely find it more convenient. On the other hand, the European rolling pin will require you to apply much less effort when rolling out the dough. For cutting noodles, you can use ordinary sharpened table knives, but it is most convenient to use round dough or pizza knives. Such knives are both straight and curly - allowing you to cut the noodles of the original wavy shape. Those who often cook noodles can be advised to purchase special mechanical or electric machines that will allow you to easily roll out thinly and evenly cut the dough into noodles.

2. The choice of flour for making noodles is most often limited only by your imagination. The point is that, unlike Italian pasta or pasta, noodles do not require a certain type of a certain type of flour at all. Superbly tasty noodles can be made from wheat, buckwheat or oat flour. Noodles are especially tasty, in the preparation of which two to three different types flour. The same can be said about the type of flour. good noodles can be prepared from flour of the first grade, and from flour of a coarser grinding. Noodles turn out great if you add a little flour of the second grade to the flour of the first grade or finely ground semolina in a coffee grinder. But unlike pasta, when preparing noodles, eggs are necessarily used, often completely replacing the entire liquid part of the dough with them. The task of the eggs is to make the dough as strong and dense as possible so that it does not fall apart in the water.

3. Let's try to knead the simplest noodle dough. Take a glass of sifted wheat flour, pour it on a board in a slide, make a small indentation on top and pour in one egg. Cold egg, this is important! Then add a couple of tablespoons of ice water and immediately start kneading your dough, trying not to spill the liquid onto the board, but mix it all with flour. Knead the dough for as long and as thoroughly as you can. Even if it seems to you that there is not enough liquid, that there is too much unsoaked flour left, drive these impressions away, and try to keep yourself from wanting to splash extra water. At most, you can add another spoonful of ice water, everything else should be done by the strength of your hands. The stronger and more thoroughly you knead and knead the dough, the smoother, denser and more elastic it will turn out. Wrap the finished dough cling film and leave in a cool place for 20-30 minutes. During this time, the dough will completely rise, ripen, become elastic and soft.

4. Is your dough ready? Now you have to roll it out and cut noodles out of it. Sprinkle the board with flour, put a dough ball on it, flatten it a little with your hands, sprinkle with flour and start rolling it out using a rolling pin rubbed with flour. First roll out carefully from the center to the edges, trying to give your dough a rounded shape, then roll it out, leaning as hard as possible on the rolling pin, trying to roll out the dough as thinly as possible. When the thickness of the dough sheet reaches a couple of millimeters, again begin to be especially careful, trying not to tear the thin dough sheet. The thinner you can roll out the dough, the better. Remember that even two-millimeter noodles will swell when boiled and turn into a poorly cooked sticky four-millimeter piece of dough.

5. Rolled out? Subtle enough? So almost everything is ready! It remains only to cut our noodles. If you are using round or special shaped knives, then just start cutting the noodles to the thickness you need for your goal. If you want to cut traditional Russian noodles, then first let the dough sheet lie down for 10 - 15 minutes and dry slightly. Then gently dust the sheet with a thin, even layer of flour. Carefully roll the test sheet prepared in this way into a tube, gently flatten it, and then cut it across and slightly obliquely into thin, elegant rings no more than two to three millimeters thick with a very sharp knife. Unfold the finished noodle rings and scatter relatively loosely on a tablecloth or woven towel and let them dry slightly, sometimes gently stirring them. Now your noodles are perfectly ready to be used in any dish you like.

6. Noodles from other types of flour are prepared in exactly the same way. Let's try to cook the most delicious and popular Russian noodles from wheat and buckwheat flour. Mix and sift together through a sieve one cup of wheat flour and a quarter cup of buckwheat flour. Leave another quarter cup of wheat flour for sprinkling. Pour flour into a slide on the board, make a well in the center of the flour slide and pour one a raw egg and three eggshells of ice water. Knead a tight dough, wrap in a towel and let rest for 15 minutes. Roll out the finished dough into a layer no more than one millimeter thick and cut thinly.

7. Rolling and chopping noodles is only half the battle. Now we need to cook this noodles deliciously. Let's start with traditional Russian chicken noodles, which is quite rightly attributed even medicinal properties. Cook a strong broth from two liters of water and 700 gr. hen. Remove the chicken and strain the broth, return to the pot and bring to a boil. Add one finely chopped onion, two bay leaves, two to three saffron stamens, salt and black pepper to taste. In a boiling broth, pour the pre-prepared wheat noodles and cook until tender for five minutes. At the end of cooking, add two tablespoons of parsley, one tablespoon of dill and two minced garlic cloves. Remove from heat and serve immediately. boiled chicken submit separately.

8. More fragrant and tastier than noodles duck is difficult to find, such noodles will easily decorate even festive table. Prepare noodles in advance from one and a half cups of wheat and half a cup of buckwheat flour. Thoroughly rinse and scrape one duck, weighing about two kilograms. With a sharp knife, remove the subcutaneous fat near the neck and tail. Prick the duck skin with a fork in several places, place the duck on a roasting rack and place in an oven preheated to 200⁰. Don't forget to place a baking sheet under the duck! Roast for 30 minutes until the duck is browned and most of the fat has been rendered out. Divide the finished duck into 10 parts, place in a saucepan, add one whole carrot, one onion, one parsley root. Fill everything with 1 ½ liters hot water, bring to a boil and simmer over low heat for 1 ½ hours, regularly skimming excess fat from the surface. Boil the noodles until cooked separately and discard in a colander. When the duck is ready, remove the vegetables, take out the pieces of duck, and strain the broth. When serving, put in each plate a serving of noodles, a piece of duck and pour boiling broth over everything. Serve chopped dill or parsley on plates separately.

9. Fragrant mushroom noodles made from dried porcini mushrooms will remind you of a cold winter sometimes about a warm mushroom summer. Pour one glass of dried porcini mushrooms with 1 ½ liters of cold water and leave for two hours. Remove the mushrooms and rinse from sand and litter, and strain the infusion through gauze. in large pieces chop one white part of a leek, one onion, one parsley root and one celery root. Pour mushroom infusion into a saucepan, add vegetables and mushrooms, bring to a boil and cook for 30 minutes over low heat under a lid. Remove the cooked vegetables, remove the mushrooms and cut into thin strips. Boil the noodles separately until cooked in the amount you want. Combine in a saucepan mushroom broth, chopped mushrooms and boiled noodles. Bring everything together to a boil, season with salt and pepper, and remove from heat. Before serving, add a piece to the noodles butter and sprinkle with chopped dill.

10. For a real delicacy has always been revered in Russian at home noodle loaf, noodles. And it's not that hard to make it. Make thin noodles with two cups of wheat flour. Bring one liter of milk to a boil, add the noodles and cook until tender for 4-5 minutes, then drain in a colander and cool slightly. Pour half a glass of raisins big amount boiling water, let it brew for 15 minutes, drain in a colander. Lightly beat three eggs with a fork. Mix noodles, raisins and eggs. Put the resulting mixture into a greased baking dish and place in the oven, preheated to 170⁰. Bake until golden brown for 30 minutes. Before serving, drizzle the noodles with melted butter.

And on the pages of "Culinary Eden" you can always find even more new and interesting ideas, tips and recipes that will definitely tell you how to cook homemade noodles.

homemade noodles– fragrant, tender, made from natural ingredients – a worthy alternative to pasta industrial production. And how many goodies can be prepared from it: appetizing chicken soup chik, like in childhood with my grandmother, beloved by many udon with vegetables and sesame dressing or Chinese noodles Wok, like in boxes from movies with Jackie Chan.

If you have the right products at hand, even an inexperienced housewife can knead the dough for homemade noodles. The main thing is to get inspiration, as well as strictly follow the instructions and advice of eminent chefs.

Egg-based noodles are a classic of the “pasta genre”, at home it turns out to be light and tender, it can be cooked immediately before cooking or made for future use, the product is stored in a sealed bag for a long time. The recipe is simple, the ingredients are publicly available, the necessary kitchen equipment is minimal, just a knife, a cutting board and a rolling pin.

To prepare egg dough for homemade noodles, you will need the following products:

• flour in / with (or from durum varieties wheat) - 250-450 g, the exact amount depends on its quality and the size of the eggs;
• yolks - 3 pcs.;
• table salt - 1 tsp;
• vegetable oil- 1 tbsp. l.

Step by step preparation:

1. Lightly beat the yolks with salt. Why experienced chefs Is it recommended to exclude proteins from the preparation of noodles? This part of the egg will take away the bright yellow color from the finished product, and make the broth cloudy.
2. Sift flour into the whipped mass, so it will be saturated with oxygen.
3. Add oil and knead a stiff dough. You need to crush it until it is homogeneous, smooth and elastic. The dough should not stick to your hands!
4. Form a ball, cover with a towel or cling film, leave it to “rest” for an hour.
5. Divide the dough into pieces that are easy to roll out.
6. Sprinkle the table with flour and roll each piece to a thin state, but without fanaticism - 1-1.5 mm is enough.
7. Hang them to dry (for example, on the back of a chair) for 10-30 minutes. There must be no drafts in the room! Turn occasionally and make sure they don't dry out.
8. Cut each layer into thin strips. Previously, it can be wrapped in a tight roll or cut in half, folded twice, cut again and stack the resulting pieces on top of each other.
9. The semi-finished product is ready - we send it to the soup for 5 minutes or dry it well in the fresh air for further storage.

Such egg noodles it cooks quickly, perfectly absorbs the aromas of neighboring ingredients, it is rich yellow in color, while the broth, in contrast to it, turns out to be perfectly transparent.

Recipe for pasta cutter

Perfect for this kitchen appliance egg dough prepared with just two ingredients.

We will need:

• flour - 200 g;
• chicken eggs- 2 pcs.

You can add another pinch of salt, but be extremely careful as even one miniature crystal that has not completely dissolved in the egg mass can damage the teeth of the device.

How to prepare dough for pasta cutter:

1. Stir the eggs with a fork or whisk and pour them into the flour. The last should be twice as much whipped mass.
2. We knead the most steep dough, for this we constantly add flour.
3. We give it a flat shape, slightly rolling it out with a rolling pin.
4. On the pasta cutter, set the thickness control to “1” - this is the maximum value. Roll the dough several times until it becomes elastic.
5. We rearrange the mode to "2" and continue rolling. We change the modes and repeat the steps until we reach the minimum value (usually it is “8” or “9”), which allows us to get a perfectly thin layer of dough.
6. We put on the nozzle for noodles and perform cutting.
7. We dry the finished product well, having previously spread it out in a thin layer or hung it out.

Homemade noodles prepared according to this recipe are tender, long, and can be used both as a side dish for meat / fish / vegetable dishes, and added to soups / broths. It is stored without losing its shape and properties, up to two to three weeks.

Choux pastry for noodles

This dough recipe will appeal to those who like to experiment when classic version cooking fed up or seems not too successful. Boiling water makes it possible to obtain amazing softness and plasticity of the finished product.

Among other advantages:

• rolls out without a single effort;
• easy to mold;
• does not stick to hands;
• does not require endless sprinkling of flour.

In addition, spoiling the custard dough is almost impossible.

Ingredients:

• flour - 400 g;
• boiling water - 250 ml;
• salt - 0.5 tsp;
• olive or sunflower oil- 50 g.

Step by step preparation:

1. Pour the oil into boiling water, salt the resulting mixture, pour 1⁄2 of the flour.
2. Mix with a mixer (setting the nozzle for dough) or 10-15 minutes in a bread machine in the “Dough” mode. At first, a mass of incomprehensible consistency is obtained with an abundance of lumps, but after a few minutes the dough becomes smooth, elastic and uniform.
3. Continue kneading, gradually adding the rest of the flour. The result should be cool, while very soft dough. If you mixed it, the situation can be saved with the help of a regular plastic bag: put the dough inside for 30 minutes, it will become more plastic, resembling soft plasticine.

That's all, it remains only to roll out thin layers and cut them into long narrow strips, as described above.

What dough to make rice noodles from

Popular in Asian cuisine, rice noodles are easy to make at home. The dough recipe for her is not much different from the egg counterpart, the only difference is that rice flour is used instead of wheat flour.

It can be purchased at grocery hypermarkets, or you can get it at home, skipping the pre-washed and dried rice groats through a coffee grinder, grinding it with a blender or in a food processor.

To knead the dough, you will need the following ingredients:

• 3 large eggs;
• a pinch of salt;
• 0.5 kg of rice flour.

Cooking like this:

1. Pour the flour into a bowl.
2. We make a hole in it.
3. We drive in eggs, salt, knead a cool dough.

After that, it should be covered with a towel and left for 30 minutes. The remaining steps are identical to those described in previous recipes.

For udon noodles

Unusual pasta, similar to thick, long threads, are considered fast food in their homeland. However, this does not prevent the product from having the highest quality. Udon noodles are prepared from wheat flour with the addition of water and salt; it differs from the egg variety in color, here it is snow-white. Shades may vary, it all depends on the type of flour used. There are many options for preparing dough for homemade udon noodles, we will use the basic one.

Ingredients:

Unrefined wheat flour (wallpaper) - 500 g, premium - 150 g;
boiling water - 1 faceted glass;
salt - 4 tbsp. l.

Step by step preparation:

1. We combine the salt with boiling water, stir the liquid until the crystals are completely dissolved.
2. In a separate bowl, mix two types of flour.
3. We make a funnel, pour saline into it, knead the dough.
4. We form a ball out of it, wrap it with cling film, roll it into a thin cake.
5. We fold it in several layers and roll it out again, wrapping it with a new layer of film (you can use a plastic bag). We repeat the cycle 4-6 times.
6. Upon receipt of a smooth, delicate structure of the dough, we leave it to “rest” for 4 hours.
7. We roll out the workpiece again, to 3 mm thickness.
8. Sprinkle with flour, fold into three layers, cut with a sharp knife into rings 2-4 mm wide.
9. We shift the semi-finished product to a cutting board or other surface convenient for placing in the freezer. Freeze the udon noodles for 1 hour.
10. We prepare Japanese culinary masterpieces from it - kare-udon, tempura-udon, yaki-udon, etc.

Unused noodles can be stored in the freezer in an airtight container for up to 30 days.

How to knead dough for wok noodles

When preparing the incredibly popular box noodles, the vegetable and meat components, and, of course, the sauce, are important. The pasta itself, on the basis of which the dish is based, oddly enough, is not given such close attention.

If you want to cook this Chinese delicacy at home, you can knead the dough from buckwheat, rice or wheat flour, egg Wok noodles are no less in demand. Choose the option that you like, equally delicious Wok from both funchose and soba.

2016-01-27

Date: 27 01 2016

Tags:

Hello my dear readers! Continuing a theme I started a long time ago basic recipes test. We have already mastered, got acquainted with, prepared, and today the recipe for homemade noodles is next in line.

In the cuisine of many peoples, homemade noodles are present in one form or another. Of course, her "names" sound different in different languages. On hearing, basically, Italian "pasta". And here in Transcarpathia, for example, home-made noodles are called "rocked dumplings" - that is, "rolled dumplings" (as opposed to "metany", which look like dumplings). Since the price of good pasta is currently going through the roof, it is worth learning how to make your own noodle dough. Do you agree? And to cook simple vermicelli or with papardels from it is already a matter of taste.

Our Transcarpathian women, especially in the villages, virtuoso, no worse than Italians, roll huge sheets that fill the entire table. Sometimes hundreds of eggs are used at once. Of course, in such quantities, "Transcarpathian pasta" is made mainly when any solemn events are coming, such as a wedding or a crowded anniversary. Buying in the store what is easy to cook at home is considered shameful by our housewives.
So let's get started, if you don't mind.

Recipe for homemade egg noodles

Ingredients

• 100 g flour type 00.
• 1 egg.
• 20 ml of water (if needed).

How to cook

Dough recipe for homemade noodles in a bread machine

Ingredients

• 0.5 kg of flour.
• 150 ml cold water.
• 3 eggs.
• A pinch of salt.

Cooking technology

1. First, put eggs in a bucket of a bread machine, salt, pour water.
2. We fall asleep the sifted flour, set the bucket, close the lid, select the appropriate mode. It is different for different units. Maybe, for example, "Pasta dough" or " unleavened dough for pasta. If there is nothing like that, then try using the "Dough for dumplings and dumplings" mode.
3. At the end of the kneading, roll out the noodles in the above way.

My remarks

The work is greatly facilitated if you use a mixer for kneading, and special gadgets for rolling and cutting dough.

If you have any questions - write, I will be happy to answer them. Now next in line is the preparation of various Italian pastas. Or maybe we’ll arrange a flash mob for cooking dishes from homemade test for noodles? How do you look at it, my dear readers? If you found the information provided useful, please share it in in social networks. Subscribe to my blog newsletter if you haven't already. I promise it won't be boring! Today is the time to say goodbye. Bye everyone!

Homemade noodles - great alternative purchased product, because you will know what the finished product consists of and you will be sure that there are no unnecessary impurities and preservatives. Treat yourself and your loved ones with delicious homemade noodles and dishes from it, and you can’t go wrong - it’s really very tasty.

Cooking noodles at home is not a matter of 5 minutes, but the result of your efforts is fully justified. For homemade noodles, you need to prepare a hard dough that contains the maximum amount of flour. Salt, water, eggs are additionally added.

The finished dough must be thinly rolled out and cut into strips of the desired width. The noodles are ready for use after complete drying.

Food preparation

There are many recipes for making noodles at home, but the taste of the finished culinary product directly depends on the quality of the products used. By choosing the right ingredients, you can get a tasty and soft product.

The classic recipe involves the use of three main products:

• flour;
• salt;

The choice of ingredients must be taken carefully, especially flour. Important point when choosing flour - the type of grinding and wheat variety. Fine flour is perfect for homemade noodles, allows you to get an elastic dough and good taste ready meal.

If you are fighting extra pounds, then it would be preferable to use wholemeal flour, since this product belongs to the diet. If desired, you can mix 2 types: fine and coarse grinding.

As for the choice of eggs, with a homemade product, the products are somewhat tastier. If you don’t have the opportunity to buy homemade eggs, ordinary store-bought eggs will do, but always fresh ones.

There is debate about whether to use the whole egg or just the yolk. Any option is possible, but when using only the yolk in the dough, you need to add a little water or chicken broth to plasticize the mass, and when adding a whole egg, the need for this is minimized.

plastic and fragrant dough obtained by adding a small amount of olive oil. The need to add oil depends on the dish you plan to cook with noodles. For meat dishes and fragrant sauce you can not add oil to the noodle dough.

The classic recipe for homemade noodles is very easy to prepare and consists of only 3 ingredients.

Ingredients

For cooking you will need:

• 1 egg;
• Wheat flour;
• salt.

step by step algorithm

Cooking noodles is very easy.

1. Pour the sifted flour on the table with a slide (about 0.5 cups), in the middle we form a recess and pour in the whole egg. Knead the dough with your hands, if necessary, add a little flour. The dough should be moderately dense and elastic.
2. When the mass stops sticking to your hands, put the dough in polyethylene and put it in the refrigerator for 30-40 minutes. After the specified time, we take out the dough, wait until it warms up to room temperature.
3. We divide the dough into parts and alternately roll it thinly into a “cake”. We cover each rolled part with polyethylene so that it does not dry out.
4. Ready "pancakes" are folded in half and cut.
5. We dry the chopped noodles in natural conditions or in the oven. For both options, lay out the noodles in a thin layer, sprinkle the surface with flour so that the products do not stick together.

When drying in the oven, it is preferable to use the convection mode without heat treatment and leave the door open. When the noodles are dry, they can be used in the preparation of desired dishes.

Homemade noodles - other recipes

There are several other cooking options. home product, which also do not require much effort from you. You can make rice flour noodles, choux pastry or make an unusual black one according to the traditions of the Japanese. For those who especially carefully follow the figure, a more dietary version of the dish is suitable.

From custard dough

Cooking noodles from choux pastry has several advantages: the dough does not stick to your hands and the table, it is much easier to roll out, and you can not use eggs for the base.

Products:

• sifted flour;
• boiling water;
• olive or sunflower oil;
• salt to taste.

The ratio of flour and boiling water should be 3:1.

This is the cooking process.

1. Pour salt into boiling water and pour in oil.
2. Pour the liquid into a bowl with flour. Knead the dough with a spoon, and when it cools down a bit, continue with your hands. If the dough is not tight enough, you can add some flour.
3. After 10-15 minutes, put the dough on the table, roll it out and cut the products of the desired size.
4. We dry the noodles and use for cooking, the leftovers can be sent to a bag for storage.

rice noodles

Rice flour product is ideal for preparing various Asian dishes. Homemade noodles according to this recipe are no worse than those offered in stores.

Ingredients:

• 550 g rice flour;
• 4 eggs;
• 1.5 tsp salt.

We prepare like this.

1. In a deep bowl, mix eggs with salt.
2. Add rice flour and stir. If the dough is too tight, add a little water.
3. We spread the well-kneaded dough on the table, roll it into a thin cake and cut it.
4. We dry the product and use it.

For the preparation of such noodles, neither eggs nor butter are used. To get really dietary lean product We use only durum flour.

Ingredients:

• 1 tbsp of water;
• 2-3 tbsp sifted flour;
• 1 tsp salt.

We prepare like this.

1. Mix flour with salt, lay out a slide. Gradually pour in the liquid, mix the dough.
2. We place in a plastic bag or film, let stand for half an hour.
3. Lean noodles are made in the same way as in classic recipe: rolled, cut and dried.

Japanese black

With such noodles, you can bring a pleasant and tasty variety to the usual home menu. This recipe makes 6 servings of noodles.

Ingredients:

• 3 cups soy flour;
• 100 ml soy sauce;
• 1 egg;
• 50 ml of water.

Cooking looks like this.

1. Mix all the ingredients into a dough. Place it in polyethylene and let stand for half an hour.
2. Roll out the dough into a cake a couple of millimeters thick. Carefully roll the product into a roll and cut into strips 5 mm wide.
3. Dry the noodles and use in the desired dish.

By the way, such noodles are cooked very quickly - 5 minutes are enough, and the product is ready.

How to cut and how much to cook homemade noodles

If you do not have a special tool for making noodles, you can handle the cutting of the product yourself. All you need is a sharp knife for this. To cut neat products, let the thinly rolled dough lie down and dry a little. After that, generously dust the sheet of dough with flour, roll it into a tube and gently press it.

Using a sharp knife, cut the dough into thin, even rings of small thickness. The ideal thickness is 1-3 mm, but if you wish, you can experiment with the size of the noodles both up and down. Unroll the sliced ​​noodles and lay them on a table or cloth towel in a thin layer. Let dry and use to prepare any dish.

Cooking time for homemade noodles depends on the type of flour, but the standard is no more than 10 minutes. Pour homemade pasta into boiling salted water. To determine the readiness, it is enough to try the noodles.

What can be cooked from homemade noodles - examples of dishes

Conclusion

Making homemade noodles is not difficult, but it takes a lot of time. The result is worth these efforts, because homemade noodles cannot be compared with store-bought ones, and your family and friends will appreciate your efforts and the taste of dishes from a homemade product.

Knowing how to make noodles at home, you can safely experiment in the kitchen and cook a variety of delicious dishes from a home product. With homemade pasta, soup, a side dish, and even a salad will be delicious.

Store shelves today abound with a huge range of products for every taste. It is enough to visit a nearby supermarket, buy ready-made semi-finished products and not waste extra time on constant cooking. The hostesses adhere to the same opinion when choosing store-bought noodles, which can be special trouble cook in minutes. In fact, even a novice can knead the dough for this dish on their own. culinary arts. We will tell readers in this article how to cook homemade noodles quickly and without much difficulty.

Homemade noodles go well with various vegetables, herbs, mushrooms, and can also be used as the main ingredient for soups. To make this side dish, all you need is flour, eggs, water and a pinch of salt.

On a note: ready dough can be cut in a variety of ways, whether it be ordinary strips, cubes or interesting figures made using a special noodle cutter.

You will need:

• 400 g flour (preferably premium);
• 1 egg;
• a pinch of salt.

Step by step cooking process:

1. In a deep bowl, carefully beat the chicken egg with a pinch of salt until foam appears.
2. Then we begin to slowly pour in the sifted flour, without stopping the beating of the egg mixture. As a result, you should get a dough of medium density.
3. On a floured surface, knead the mass thoroughly until a cool consistency is formed, after which we roll the finished dough into a bun and cover it with cling film.
4. We send the mass to the refrigerator for 30 minutes, and after this time we take out the formed ball and cut it into two halves. Roll out each piece with a rolling pin. Important: it is necessary to roll out the dough until the finished layer is slightly translucent.
5. Cut the rolled dough into thin strips. You can use a regular knife or a special noodle cutter.
6. At the final stage, it is necessary to dry the resulting noodles so that it can be subjected to further heat treatment.

From custard dough

Ingredients:

• 300 g wheat flour;
• 150 ml hot water;
• 50 ml of vegetable oil;
• 1 tsp salt.

Let's start cooking:

1. Sift the flour in advance and mix it in a convenient container with a pinch of salt.
2. Next, pour boiling water into a saucepan, add oil and bring the mixture to a boil.
3. Immediately after boiling, pour the water with oil into the previously prepared container with flour, after which we actively mix the ingredients with a spoon.
4. Cover the hot dough with a lid and leave for 10 minutes.
5. Thoroughly knead the cooled mass with your hands, roll out the dough in a thin layer, and then cut it into small strips.
6. Ready noodles must be laid out on a board and dried for 5 to 6 hours.

Note: if you want to speed up the drying process, place the noodles in an oven preheated to 60 ° C and leave it for half an hour.

Recipe for lagman

Lagman - a traditional dish Uzbek cuisine. Meat, herbs, broth and various spices are added to hand-made spaghetti. Most lagman recipes are based on the use of the simple test from water, eggs and flour. Before serving, the broth with meat and vegetables is first added to the boiled noodles, and then the dish is decorated with chopped herbs.

To prepare noodles, the following products are needed:

• water - 2 glasses;
• eggs - 2 pcs.;
• premium flour - 500g;
• salt - 1 tsp;
• soda - 1 tsp;
• vegetable oil - 1 tsp

Cooking steps:

1. Combine chicken eggs with salt, beat the ingredients thoroughly until foam forms.
2. Next, pour in 1.5 cups of water, whisk again with a whisk egg mixture.
3. Pour the sifted flour into a bowl with a deep bottom so that you get a small slide. Make a depression in it and carefully pour the previously prepared mixture of water and eggs.
4. Mix the ingredients with a spoon, then sweep the mass by hand on the work surface of the table. Use as much flour as you need to get a cool consistency.
5. Wrap the finished dough in a plastic bag and leave for 1 hour.
6. To make it more elastic, crush the lump in a soda solution. To do this, mix ½ cup of water with 1 tsp. soda and a pinch of salt. Dip your hands in the mixture as you knead the dough.
7. At the end, form a cake from the dough and cut it into strips 2 cm wide. Lubricate the finished pieces with a little oil, and then gently pull them out with both hands.

Egg noodles at home

It is unlikely that you will find pasta in the store that, in its own way, palatability compare with delicious homemade noodles own cooking. Egg tender vermicelli can be added to chicken soup or cooked from it into an appetizing pasta with vegetables in a creamy sauce.

Ingredients:

• flour - 400 g;
• eggs - 2 pcs.;
• yolks - 2 pcs.;
• sunflower oil - 1 tbsp. l.;
• coarse salt - 1 tsp

Let's start cooking:

1. Mix 100 ml of purified water with salt. Stir the mixture until the salt is completely dissolved in water.
2. In a deep bowl, mix the eggs with the yolks, add vegetable oil and beat the ingredients thoroughly again.
3. Next, pour the sifted flour in a slide into a convenient container and make a recess where you can carefully pour the beaten eggs. Mix all ingredients well until smooth.
4. Cover the kneaded dough with plastic wrap and refrigerate for 8 hours.
5. The cooled mass is rolled out with a rolling pin, after which the translucent layer of dough is cut into thin strips.

For chicken soup

For first courses, delicious homemade noodles cooked on eggs without adding water are perfect. You can use the above described egg vermicelli or rice flour noodles. Combine salt, eggs and flour, knead the resulting mass well and roll out a layer of dough no more than 1 mm thick.

Cut the rolled layer into thin strips. The finished noodles do not need to be dried further. It is enough to shake it thoroughly before cooking, after which the vermicelli is placed in chicken bouillon and cook for 3 minutes.

Note: the noodles are put into the soup at the very end of cooking, after adding potatoes, carrots and chicken to the broth.

Udon Noodles - Easy Recipe

The main feature of this Chinese food lies in the fact that the noodles for him are prepared exclusively from wheat flour. At the same time, it is enough to add a little soy sauce to enjoy. exquisite taste Asian cuisine. However, in its pure form, udon noodles are practically not eaten - often the dish is supplemented with various vegetables or seafood.

Required products:

• 350 ml of water;
• 500 g unrefined wheat flour;
• 150 g of refined wheat flour;
• 4 tbsp. l. salt.

How to cook udon noodles:

1. Bring water to a boil, remove from heat and add salt. It is necessary to stir the mixture until the crystals are completely dissolved.
2. In a bowl, mix two types of wheat flour, then pour in the prepared saline solution. Mix all ingredients thoroughly.
3. Cover the resulting mass with cling film and leave for 10 minutes.
4. Coming from ready dough We form a cake, which we roll out with a rolling pin in a thin layer. We fold the resulting layer several times and roll out the dough again. We repeat this procedure 5-6 times. We leave the prepared mass to infuse for another 4 hours.
5. At the final stage, we roll out the workpiece again in such a way that a very thin layer is obtained. We fold the dough again several times and cut it into rings.
6. Put the finished noodles in the freezer for 2 hours, and after this time, boil the finished vermicelli in water or broth.

Note: so that the noodles do not boil in the process heat treatment, frozen udon should be thawed slightly before use.

How to cook wok noodles

Such Chinese noodles are fried in a special deep frying pan with a convex bottom. Not everyone in the house has such a pan, so we recommend choosing any other pan that you find in your kitchen. Udon wheat noodles, buckwheat vermicelli or funchose made from rice flour are used as the main ingredient.

To begin with, vegetables, meat or seafood are fried in a wok pan. The choice of ingredients used in the dish depends on your taste preferences and wishes. In Asian countries, chicken, beef or pork are added to wok noodles. After the meat is lightly fried, boiled noodles are placed in the pan and all the ingredients are fried until fully cooked.

Such vermicelli is boiled in lightly salted water for no more than three minutes, after which it is thrown into a colander and the liquid is drained. Before frying, it is enough to soak it for 10 minutes in cool water without subsequent cooking. So the finished vermicelli will turn out tender, elastic and very tasty.

Ingredients:

• 500 g rice flour;
• 3 chicken eggs;
• 1 st. l. water.

Let's start cooking:

1. Combine eggs with salt and beat the mixture with a blender.
2. Pour the flour into a pile, make a well in the center, then carefully pour the egg mixture into the well. Knead the resulting mass.
3. From the finished dough, mold a bun and roll it to a translucent state. Roll the resulting layer on both sides in rice flour and then leave the dough to dry for 30 minutes.
4. As soon as the workpiece dries a little, cut it into thin strips and carefully shape the future noodles.

Knowing such little tricks, you will definitely make delicious homemade noodles without additives harmful to the body. Combine vermicelli with various vegetables, meat products or seafood, complement the dish fragrant spices and please the household with a culinary masterpiece of your own preparation.