And on the pages notebook I share recipes that I use myself and cook according to them for my family and guests.

Today we have a recipe dough for homemade noodles. I confess that I didn’t use any recipe for homemade egg noodles before, I kneaded it by eye from eggs, water, flour and salt. Well, when an assistant baker appeared in my kitchen, she began to look for ideal proportions recipe ingredients homemade noodle dough in a bakery. So, to put them in a bread machine, and take them out of it ready dough for homemade egg noodles, without mixing anything afterwards. In addition, while the bread machine is working on the dough, you have free 15-20 minutes. The bread machine makes life very easy for such people who, due to some circumstances, cannot knead the dough in any way. Since the birth of my son, we have been doing massage at home. I think our favorite masseuse Elena Alexandrovna will not be offended if I mention her here 😉 So, talking to her, she complained to me that she doesn’t spoil her family with either homemade dumplings or noodles, because masseurs sometimes have hands after massage sessions it hurts so much that it’s not up to the test at all! And here is such a beauty, the machine kneads the dough! I even make it in my bread maker.

Got a little distracted. I liked this ratio for homemade egg noodles:

• wheat flour, preferably durum varieties- 450 g,
• chicken egg - 3 pcs.,
• water -110 ml,
• table salt - ½ tsp

But, based on experience, I will say that such a proportion of the test is designed for big family or for cooking homemade as a second course or side dish, as well as preparing homemade noodles for the future. Homemade noodles can be dried and stored as you like. pasta. noodles own cooking you can, as for lagman, boil until tender, season with butter and freeze, and then simply reheat or add at the end of cooking.

When I cook homemade noodles with mushrooms, homemade noodles with meatballs or noodle soup with poultry(chicken, turkey, goose), then I reduce the ingredients for homemade dough recipe egg noodles about as much, and this can be a bit too much:

• Wheat flour - 250 g,
• water - 60 ml,
• egg - 2 pcs.,
• salt - 10 g.

Let me remind you that in 1 cup 250 ml 130 g of flour, if poured not with the top, but before the rice. And in 1 teaspoon without a slide, just 10 g of salt.

Any dough for homemade noodles, pasta, dumplings, manti, dumplings must go through several stages of preparation, namely:

1. dough kneading,
2. maturation of dough
3. rolling dough,
4. Cutting dough for noodles or blanks for dough products

Decide for yourself how you knead the dough for homemade noodles, with your hands, using a bread machine or a food processor.

How to cook dough for homemade noodles in the bread maker:

Put all the ingredients for the noodles into the bread machine at once

and choose the mode, who has what: “Pasta”, “Dumplings”, “Dough” or any other program in which kneading starts immediately, for example, “Cupcake” or “Pizza”.

The dough for noodles is kneaded with a bread machine for about 20 minutes.

It turns out elastic and plastic. In order for the dough for noodles or dumplings to become elastic, it must ripen or rest for about 20-30 minutes.

To do this, it must be sprinkled with flour, covered with cling film or put in plastic bag so that a windy crust does not form. Or you can just cover the bun of dough with an overturned bowl. It happens that low-quality flour comes across and the dough begins to “float”, then it is necessary to increase the amount of flour when kneading dough for homemade noodles.

How to make colored homemade noodles?

Very simple, change part of the water (or all) vegetable juice: carrot, beetroot, sorrel juice .... And then you get colored dough for homemade noodles.

How to make homemade noodles

I divide the ripened dough for homemade noodles into 4 parts.

I roll each into a thin cake.

I sprinkle dough cakes (layers) with flour and dry them on the table, so that it is convenient to cut them and the dough does not stick together when cutting.

It is important not to overdry our cakes so that they do not break.

Then I roll each layer into a flattened roll.

and cut homemade noodles with a knife into thin strips.

These strips of homemade noodles need to be separated from each other and dried. If there is a lot of noodles, you can dry it in the oven in a thin layer on a baking sheet at 70 degrees.

Cooking process test, kneading, rolling and cutting for homemade noodles on chicken broth you can see in the video recipe from YouTube:

The process of making and cutting homemade noodles is greatly facilitated by a special machine, noodle cutter. With the help of a noodle cutter, you can thinly roll out and cut the dough for pasta, dumplings. How to make homemade noodles on the Imperia noodle cutter, the video recipe will tell:

And yet, in cooking homemade noodles for lagman eggs are not used, the dough for such noodles is prepared from boiled water and flour. Well, in order to properly make noodles for lagman, just like homemade vermicelli, pulling experience is needed:

Enjoy your creativity and delicious homemade noodles!

P.S. If the network is busy, you may not be able to access it, just try again several times 🙂

Store-bought quality noodles can be cooked at home, such as boiled with them. tasty soup or cook it separately and serve with any sauce, with meat, fish, vegetable dishes, with mushrooms or . It is even tastier to cook all these dishes with homemade noodles.

Homemade noodles are tastier, at least, not only because you make them yourself, but also because you strive to use the most quality products and do everything in the best way.

Homemade noodles are made from thinly rolled dough manually with a knife or with a homemade noodle cutter (a very useful device for such a case, some houses even have such devices from Soviet times).

Let's talk about the recipes for making dough for homemade noodles, from which you can cook the most delicious and healthy dishes at home.

Dough for homemade noodles can be made not only from wheat flour, but also from a mixture of wheat flour with flour from various other cereals, if you wish, with additives. In such noodles there will be much less gluten (which is contraindicated for some), in addition, for example, buckwheat noodles interesting not only for fans pan-asian cuisine, but also very suitable for nutrition in diabetes and overweight problems.

The simplest dough for homemade noodles made from flour and water without eggs - recipe

Ingredients:

• whole grain spelled or wholemeal flour - about 2 measures;
• water - 1 measure.

Cooking

Knead the dough from the sifted flour and cold pure water(you can use a mixer with a spiral nozzle). Mix thoroughly. The dough should be pretty tough. We roll out the dough into thin layers and make noodles with a knife or with the help of a noodle cutter. Do not scatter closely - lay out the noodles in one layer to dry on clean paper, at least for 3 hours. Until the state of al dente, homemade noodles are cooked for about 5 to 8 minutes.

If you want to increase the healthiness of noodles, you can take 2 measures of wheat flour and mix with 1 measure of oatmeal and / or barley. If you don't find it for sale barley flour, it can be obtained by grinding ordinary pearl barley in a home mill type coffee grinder.

Egg Noodle Dough - Recipe

Ingredients:

• wheat flour or mixed with oatmeal and / or barley - about 2 cups with a volume of 250 ml;
• water - 1 glass;
• chicken egg - 1 pc.

Cooking

Knead the dough from the sifted flour and cold clean water. Add an egg. Mix thoroughly, but not for long, you can use a mixer with a spiral nozzle at low speed. Roll out the dough into a thin layer and cut the noodles using a knife or pasta cutter. We lay out the noodles on a sheet of paper, let it dry (see above).

Egg noodles are more satisfying and high-calorie than simple ones, and they are also remarkable in that they are less boiled during cooking. Cook egg noodles until al dente for about 8-10 minutes.

In China, they are very fond of noodles, where they cook it from the flour of various cereals and even from the flour of legumes. Rice and buckwheat noodles are especially loved in China.

Dough for Chinese - homemade recipe

Ingredients:

• buckwheat flour - 1 measure;
• wheat flour - 1 measure;
• water - 1 measure.

Cooking

Mixing wheat and buckwheat flour, sift and knead the dough in water (or with the addition of an egg), if you want to make the noodles lighter, you can add rice or cornstarch, but not more than 1/4 of the total volume. We roll out the dough into a layer and make noodles with a knife or noodle cutter.

Homemade rice noodles are made in the same way (it takes no more than 8 minutes to cook).

Even in the dough for homemade noodles, prepared according to any of the above recipes, you can add powdered spices (for example, curry mixture), tomato paste, or finely grated fresh herb paste. Such additives not only give the noodles new colors and tastes, but also significantly increase its usefulness.

Not many had a chance to try the noodles that our parents cooked at home. But everything is tastier, what is done with your own hands. Many housewives do not cook it, not because they do not know how to cook homemade noodles, and not because the stores are full of ready-made ones. And for the reason that noodles at home have enough difficult process cooking. Yes, indeed, making homemade noodle dough is not as easy as it is. But let your loved ones know the taste of our childhood!

Noodle Ingredients:

• Egg - 1 pc.;
• Salt - 1 pinch;
• Flour - 100 gr.;
• Butter - 1 tsp

Recipe for making homemade noodles:

1. Of course, you already know the cooking sequence, because the process may remind you of cooking. But more important than the rules how to cook homemade noodles - there will be only the right proportions of ingredients. Please note that our recipe uses a large egg. Therefore, the proportions of one large egg, one hundred grams of flour, a pinch of salt and one teaspoon of butter can be considered the most correct. room temperature. If for some reason you do not use butter, then you can take vegetable, but not more than 1 teaspoon. With these proportions, the dough will turn out to be very elastic and will be difficult to knead. It is right. If you have small eggs, then you can add one to two teaspoons of boiled water. Just do not forget that the dough for homemade noodles should be tight.
Pour the flour into a bowl or directly onto the table. Whisk the egg and salt into the well made by hand.

2. First connect the egg with a part of the flour with a fork and add the butter. Butter does not need to be melted. Just don't put it in the fridge and it will be soft.

3. Knead the dough very well.
Advice: You can determine the readiness of such a test by making a small incision. If you cut the dough and do not see layers inside, then it is ready. And if you don’t have time to knead the dough or are just lazy, then place it in a plastic bag for 30 minutes. After the specified time, the dough will be almost ready. At the very least, it will only take a couple of minutes to knead it.

4. Cut the dough in half. Thanks to the oil, it can be rolled out on a bare table without flour. A pancake for homemade noodles is made like pasties, that is, very thin. Through it you can see your hands.

5. Leave the rolled pancake on the table for 10 minutes. Then turn over and note the same time. So we will dry the dough a little so that we can cook homemade noodles in the best possible way. So when cutting, the vermicelli will not stick together.
Roll the pancake like a roll.

6. Slice the noodles thinly with a sharp knife.

The finished pasta can be added to the soup.
Now you know how to make homemade noodles, but do not forget that after cutting, you need to separate each vermicelli. You can use homemade noodles for cooking

Homemade noodles are a delicious and nutritious side dish, as well as an indispensable topping for first courses. Such noodles are cooked instantly, which is convenient, and it tastes much nicer than any store-bought one. Therefore, we recommend that you immediately prepare a double portion of food, find some free time and knead the noodles. You won't regret it, even if you've never tried it. And we will popularly tell you how to make homemade noodles with your own hands.

How to make classic homemade noodles

Homemade noodles for soup are even in GOST. True, it consists only of flour not lower than the first grade, salt and water. However, if you really want homemade noodles, then make it with eggs. Second required condition- it must be rubbed hard. The denser the dough, the more flour it contains, the less likely it is that the noodles will “disperse” through the broth in the very first half hour after cooking.

So, the classic noodles are:

• glass of water;
• a good pinch of salt;
• two eggs;
• as much flour as the dough will take with a dense batch.

If you don't have experience 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.

1. Pour flour on top of it, make a well and beat in the eggs. Sprinkle salt and pour out water. The dough is kneaded from the center with flour sprinkled around the edges.
2. The dough will be tough, very thick, but still keep kneading and add flour little by little. Put the grated dough as tightly as possible under the bowl for half an hour so that it becomes more pliable for rolling.
3. After 30 minutes, you can roll out the workpiece with a rolling pin to the thinnest layer - approximately 1 mm.
4. It is not difficult to cut a sheet of dough into noodles: you need to sprinkle it with flour, cut into strips and, folding them in a pile, cut them obliquely.

When cutting, you have to dust the sheet with flour. So that the broth does not come out cloudy in connection with this, it is recommended that, before lowering the noodles into the soup, throw them into boiling water for a moment to wash off the excess flour.

There is another way to cut.

1. Leave a very thin sheet of dough on the table to dry a little, but not to brittleness. Usually 10-15 minutes is enough.
2. Wrap the dried layer on a rolling pin or simply fold it into a roll.
3. Start cutting the thinnest noodles with diagonal movements.

If you like long noodles, cut straight, if you like small and short, 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 put into dry jars.

Delicious egg noodles for soup

Knowing how to make dough for homemade noodles, you can improve it various additives. For example, interesting colored noodles obtained by adding instead of water the juice of beets, carrots, spinach. Accordingly, the product will be multi-colored and enriched with vitamins.

Water is not needed here. How less water, the more “cementing” eggs 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.

To prepare such noodles, you need:

• 1 egg;
• 1 glass of flour;
• salt.

Salt is added to taste. You can make such noodles on the 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. Soup with such noodles will be transparent.

The bookmark is given for one preparation of the first course. To immediately make the workpiece several times, you can increase proportionally all the components three times. The dough turns out to be very tight, it is not easy to knead and roll it out, for the convenience of rolling out, 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.

From custard dough

Choux pastry for noodles is not at all what we do in the preparation of dough for cakes. There, the task is to achieve voids inside the product by intervening eggs. Everything is simpler here: in contrast to the simple unleavened dough, flour is combined with boiling water, that is, it is brewed. Then the whole process goes on as usual - kneading, rolling, drying and cutting into strips.

For 350 g of flour, 180 g of boiling water, a small spoonful of salt and 3 tbsp. tablespoons 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 one more interesting way cooking choux pastry no starch. It comes out pliable, elastic, although it will take a little more time than usual fresh.

Prepare:

• 1 st. a spoonful of potato starch;
• 3 - 4 cups of sifted wheat flour;
• 250 ml cold water;
• 1 teaspoon of salt.

This is how the dough is made.

1. In 3 st. tablespoons of cold water (take from the total volume) dilute the starch and mix to make a slurry.
2. Boil the rest of the water and add diluted starch to it. Cool down.
3. Pour two cups of flour into a bowl, add starch paste, oil and salt.
4. Knead the dough, gradually adding enough flour to make an elastic, but plastic dough.
5. Set it aside overnight in the refrigerator. You can work on the test the next day. It is suitable for both noodles and dumplings or dumplings.

For lagman

This dish requires special noodles - hard, but at the same time resilient, which does not sag and retains its taste qualities and after heating.

The test is usually taken:

• flour - 800 g;
• egg - 2 pcs.;
• water - 1.5 cups;
• salt - 1 tsp

The dough is being prepared in the usual way, then let him lie down 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 tsp of soda and 1 tsp of salt in half a glass of water). Wet hands in the solution, moisten the dough with it. They pull it out into thick bundles, moisten it, reassemble it in a bunch, so that, having moistened it, again stretch the bundle.

The last time, when the dough is already well processed with a solution, it is pulled out in bundles, shifting them onto a greased baking sheet. Then again, with their hands, they pull out-twist the flagella as thick as a pencil. This is the lagman noodles, which are boiled in salt water.

Udon Noodles - Easy Recipe

You can also make delicious homemade noodles traditionally oriental way. Udon noodles are part of Japanese dishes, it is added to meat, salads, vegetables, etc., practically not used as a product in its pure form.

This is noodles without eggs, on one water, salt and flour. Tenderness and softness are given to it by a special cutting in the form of elongated threads of a rounded or flattened section.

Since udon contains practically no vitamins, we suggest preparing an enriched version of noodles using not only finely ground flour, but also unrefined flour. It is done like this.

1. Dissolve 4 tsp in a glass of boiling water. salt.
2. In a bowl, mix 150 g of refined and 500 g of unrefined flour.
3. Combine the solution with flour. Knead a tight ball, which is placed under the film and rolled with a rolling pin. Fold the cake in four again, walk with a rolling pin. Repeat this 5-6 times to make the dough even and smooth. After, roll it back into a ball and send it to a cold place.
4. After a few hours, take it out, roll it out with a layer of 3 mm and, folding it in three, cut the roll into thin strips.

Store such noodles frozen.

How to make Chinese noodles at home

The basic recipe for Chinese noodles is water (half a cup), flour (2 cups), 1 teaspoon of salt. The dough is kneaded from the components, rested for half an hour, after which noodles are made, which are rolled in starch so that they do not stick together.

You can cook interesting noodles with cornmeal.

To do this, take:

• cornmeal - 4 tbsp. spoons;
• wheat flour - 0.6 kg;
• corn oil - 2 tbsp. spoons;
• 4 eggs;
• 4 tbsp. spoons of water;
• salt pepper.

Prepare like this:

1. Pour dry ingredients into a mixer, add eggs and water.
2. Mix for three minutes, then set the dough aside for half an hour and knead again until smooth.
3. Cover with a damp cloth, let it lie down for 4 hours.
4. Next, roll out the dough with a rolling pin or noodle cutter and cut the dough into layers 1 mm thick and into strips.

wok noodles

Wok noodles are not a dough recipe, but a way to prepare meat or vegetable sauce to traditional Chinese noodles. It cooks very quickly, and for this you need a special frying pan with high sides and the rounded surface of the bottom of the wok.

1. Vegetables are placed in the hot oil in it and fried for just a few minutes, seasoned with spices, salt, soy sauce.
2. Boiled Chinese noodles are placed in a vegetable sauce (and you can also use meat fried with vegetables, seafood, etc.).
3. Everything is mixed, infused a little and served at the table.

Making homemade noodles is a laborious and lengthy process. But the taste of the resulting noodles is excellent.

A fresh chicken bouillon or gentle sauce emphasize it even more. Let's try to cook noodles today, as our grandmothers cooked it.

The composition of the test includes only eggs, salt and flour. No more liquid needs to be added. Sometimes noodles are cooked only for egg yolks except for proteins.

Noodle Ingredients:

• 3 eggs
• at least 2 cups flour
• 1 tsp salt

Mix eggs and salt in a bowl. Ideally, it is better not to add water - without it, the dough kneads faster and turns out to be steeper and more fragrant. In addition, noodles mixed only with eggs are guaranteed not to turn into a sticky boiled mass in water.

Pour flour into a large bowl or directly on the table, make a recess in it on top. Pour the resulting yolk mass into the recess in the flour.

For example, I make a recess in a sifted hill of flour and simply drive eggs (at room temperature) into the recess, without first stirring them in a separate container: o)

Gradually, taking the flour "inside" from the edges,

knead a stiff dough.

When it stops sticking to your hands, transfer it to the board and continue kneading on it, gradually adding flour.

The dough should be as tight and plastic the quality of the resulting noodles depends on this. Therefore, at the stage of kneading the dough, you cannot do without the strong hands of your beloved man - he will cope with the dough faster and better than you.

The steeper the dough, the better the noodles will turn out, and therefore we call the representative of the strong half of humanity and solemnly entrust him with this responsible business, of course, under your strict guidance.
If the dough is too dry, add 1 tbsp. warm water and keep kneading


The process is not very fast, it takes at least 15 minutes for the dough to become steep.
Properly kneaded dough is very dense and elastic, marks from finger pressure almost immediately disappear on it. When cut, the dough looks like a dense plasticine.

Here is a homemade noodle dough recipe to help you:

Wrap the finished dough in cling film and leave to "rest" for 40-60 minutes in a dry, cool place.

If there is not a lot of time, then just leave the dough for 10-15 minutes, covered with a towel or an inverted bowl, it should stand.

If you have a special dough sheeter, then cut the “rested” into pieces,

Roll in flour...

And roll out no more than 2 mm thick.

Sprinkle the rolled dough lightly with flour and put it on a dry, clean towel and let it dry a little (10-15 minutes)

Then cut noodles or vermicelli in a dough sheeter using a special nozzle.

But most hostesses do not have such a machine available ...
So we get to work and start rolling out the dough with a regular rolling pin.

If the bun turned out to be small, work with the whole dough at once. If there is a lot of dough, then divide it into two or three parts and put it aside, covering it with a film or a napkin so that it does not become weathered.

First, sprinkle the table with a sufficiently thick layer of flour, put the dough on it, and start rolling, gradually adding flour under the rolling pin in order to avoid the dough sticking to the rolling pin. We "maneuver" it on the dough in different directions, rolling out a thin layer.
Turn the dough from time to time while rolling so that it does not stick to the table.

This is difficult, but the process can be accelerated: wind the sheet already rolled to a certain diameter on a rolling pin, and continue rolling without being afraid to press directly on the dough.
Do not spare flour, unroll the dough layer carefully, avoiding breaks. finished sheet set aside to dry. If you still have half of the dough, do the same manipulations with them.

In the meantime, consult with the household about which noodles you want to cook: long or short. Short noodles are indispensable in the preparation of soups, and long noodles make a wonderful side dish.

If you decide to make long noodles, then you need to roll out the dough very thinly, sprinkle with flour on both sides,
roll from one side and the other with a roll, leaving a distance of about 1 cm between them

Then turn the resulting “design” with the folded side onto a table or board and cut into strips of the desired width: for example, as thin as possible

In the process of cutting, do not forget to turn over and shake the already cut noodles so that they do not have time to stick together.

In order for the noodles to unfold, you need to stick a wooden skewer in the center

And raise the chopped noodles on it

Here's how it's done:

So you have reached the finish line, now it remains only to dry the homemade noodles, for this, scatter it in a thin layer on a floured baking sheet or table and leave it to dry for about 30-40 minutes.

Of course, you can not bother and roll the dough into a regular roll, and then cut it:

Or, for convenience, you can pre-cut the rolled sheet of dough into strips.

Then roll the strip of dough into a roll

And cut with a sharp knife:

Stripes can be made wider - it's not for everyone: o)

Sprinkle finished pasta with flour and dry on a dry towel or board

Well, if during the time you cooked the noodles, you had chicken broth on the stove. Experienced housewives advised not to put ready product immediately into the broth, and after boiling a pot of boiling water, lower the noodles into it for a few seconds. Then, with a slotted spoon, transfer it to the broth.

This trick will save the noodles from excess flour and make your broth clear, unclouded. It does not need to be digested - a few minutes are enough.

By the way, there is another way to cut the dough:
Cut out a piece of dough the size of a large apple. Roll out the dough into a layer about 2-3 mm thick. If the dough is well kneaded, it will not stick to the table. But you can pre-sprinkle the table with flour.
Be sure to sprinkle the dough layer with flour and leave to dry for 10 minutes.
Then fold the dough in three...

And with a sharp knife, cut the strips of the desired width (but not thicker than 4 mm).
If you will not cook the noodles immediately after cooking, unroll the noodles and leave them on the counter to dry. Stir from time to time. The noodles dry for 12-15 hours.

However, cut the long noodles as you like :o)

If you want short noodles - R leave the rolled dough circle for 20-30 minutes to dry. Then we divide into 4 parts

We put the parts on top of each other ... Then cut them into strips of 5 cm.

Lay the resulting ribbons on top of each other...

And chop finely.

Homemade noodles should be thin, even and neat.

I prefer to roll out the dough in almost one direction to make a long rectangular sheet. When cooking, the noodles increase by about 2-3 times, based on this, be guided by what width you need to cut the noodles. I prefer thin.


Based on materials from italia-ru.com, salat9.ru, www.russianfood.com, 1recept.com, ona-znaet.ru

Hold a master class on cooking homemade noodles:

What to do with homemade noodles?

Noodles can be prepared ahead of time to do this, it must be dried to brittleness, sprinkled with flour and stored in a linen bag.

Before cooking, place homemade noodles in a sieve and shake a little to remove excess flour. Now it all depends on your tastes and imagination.

• Homemade noodles in boiled good as a side dish.
• To boil the noodles, you need to boil water, add salt. Dip the noodles in boiling water, bring to a boil, screw on, cook homemade lean noodles until tender, 7-10 minutes (depending on the thickness of the noodles).
• Throw the finished noodles into a colander, drain the water. Transfer to a saucepan, season with oil, stir.

  You can boil seafood for noodles or fry meat, serve with mayonnaise or cream sauce and greenery.

• Milk soup lovers you will surely like the following cooking option: pre-boiled noodles need to be thrown into a colander, let the water drain, then pour boiled milk, add sugar and butter to taste.
• A chicken soup with homemade noodles simply a classic of culinary art. For home cooking chicken noodles you will need rich chicken broth. Separate the boiled chicken meat from the bones, cut into small portions, put in the broth along with the noodles. Remove from heat after 10 min. after boiling. You can add some chopped parsley.

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