Store shelves today are replete 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 constantly preparing food. Housewives adhere to the same opinion when choosing store-bought noodles, which can be cooked in a matter of minutes without much hassle. In fact, even a beginner in the culinary arts can knead the dough for this dish on their own. In this article we will tell our readers how to prepare 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, you only need flour, eggs, water and a pinch of salt.

Note: the finished dough can be cut in a wide variety of ways, be it 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, thoroughly beat the chicken egg with a pinch of salt until foam appears.
2. Then we begin to slowly add the sifted flour, without stopping beating the egg mixture. As a result, you should have a medium-thick dough.
3. On a surface sprinkled with flour, knead the mass thoroughly until a stiff consistency is formed, then roll the finished dough into a bun and cover it with cling film.
4. Place the mixture in the refrigerator for 30 minutes, and after this time, take out the formed ball and cut it into two halves. Roll out each piece using a rolling pin. Important: you need to roll out the dough until the finished layer is slightly translucent.
5. Cut the rolled out layer of 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 they can be subjected to further heat treatment.

From choux pastry

Ingredients:

• 300 g wheat flour;
• 150 ml hot water;
• 50 ml 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 the saucepan, add oil and bring the resulting mixture to a boil.
3. Immediately after boiling, pour the water and oil into a previously prepared container with flour, then actively mix the ingredients with a spoon.
4. Cover the hot dough with a lid and leave for 10 minutes.
5. Knead the cooled mass thoroughly with your hands, roll out the dough into a thin layer, and then cut it into small strips.
6. The finished noodles must be placed on a board and dried for 5 - 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 is a traditional dish of Uzbek cuisine. Hand-cooked spaghetti is made with meat, herbs, broth and various spices. Most lagman recipes are based on the use of the simplest dough of water, eggs and flour. Before serving, broth with meat and vegetables is first added to the cooked noodles, and then the dish is decorated with chopped herbs.

To prepare noodles you need the following products:

• 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 and whisk the egg mixture again.
3. Pour the sifted flour into a deep-bottomed bowl to form a small mound. Make a depression in it and carefully pour in the previously prepared mixture of water and eggs.
4. Mix the ingredients with a spoon, then spread the mixture by hand on the work surface of the table. Use as much flour as needed to achieve a stiff 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. While kneading the dough, dip your hands in the mixture.
7. Finally, form the dough into a flat cake and cut it into strips 2 cm wide. Grease the finished pieces with a small amount of oil, and then carefully pull them out with both hands.

Homemade egg noodles

It is unlikely that you will find pasta in the store that can compare in taste to delicious homemade homemade noodles. Tender egg noodles can be added to chicken soup or made into a delicious pasta with vegetables and 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 the water.
2. In a deep bowl, mix the eggs with the yolks, add vegetable oil and thoroughly beat the ingredients again.
3. Next, pour the sifted flour into a convenient container and make a hole into which you can carefully pour the beaten eggs. Mix all ingredients thoroughly until smooth.
4. Cover the kneaded dough with cellophane and refrigerate for 8 hours.
5. The cooled mass is rolled out using a rolling pin, after which the translucent layer of dough is cut into thin strips.

For chicken soup

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

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

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

Udon noodles - a simple recipe

The main feature of this Chinese dish is that the noodles for it are prepared exclusively from wheat flour. All you need to do is add a little soy sauce to enjoy the exquisite taste of Asian cuisine. However, udon noodles are practically not eaten in their pure form; the dish is often supplemented with various vegetables or seafood.

Required Products:

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

How to cook udon noodles:

1. Bring the 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. Next, we form a flat cake from the finished dough, which we roll out into a thin layer using a rolling pin. Fold the resulting layer several times and roll out the dough again. We repeat this procedure 5–6 times. Let the prepared mixture sit for another 4 hours.
5. At the final stage, we roll out the workpiece again so that we get a very thin layer. Fold the dough again several times and cut it into rings.
6. The finished noodles are placed in the freezer for 2 hours, and after this time, the finished noodles are boiled in water or broth.

Note: to prevent the noodles from becoming overcooked during heat treatment, frozen udon should be slightly defrosted before use.

How to cook wok noodles

These Chinese noodles are fried in a special deep frying pan with a convex bottom. Not everyone has such utensils in their home, so we recommend choosing any other frying pan that you find in your kitchen. The main ingredients are wheat udon noodles, buckwheat vermicelli or funchose made from rice flour.

To begin, fry vegetables, meat or seafood in a wok. 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, add boiled noodles to the frying pan and fry all the ingredients until fully cooked.

This vermicelli is boiled in lightly salted water for no more than three minutes, after which it is placed in a colander and the liquid is drained. Before frying, just soak it for 10 minutes in cool water without further cooking. This way the finished vermicelli will be tender, elastic and very tasty.

Ingredients:

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

Let's start cooking:

1. Combine the eggs with salt and beat the mixture with a blender.
2. Pour the flour into a mound, make a hole in the center, then carefully pour the egg mixture into the hole. Knead the resulting mass.
3. Make a bun from the finished dough and roll it out until translucent. Roll the resulting layer in rice flour on both sides, and then leave the dough to dry for 30 minutes.
4. As soon as the workpiece is slightly dry, cut it into thin strips and carefully form the future noodles.

Knowing these little tricks, you will definitely make delicious homemade noodles without additives harmful to the body. Combine vermicelli with various vegetables, meats or seafood, complement the dish with aromatic spices and delight your household with a home-cooked culinary masterpiece.

Homemade noodles prepared by yourself cannot be compared with store-bought noodles. There are several options for preparing it, and the taste will be different and unforgettable each time. We offer the best homemade noodle recipes, among which you will definitely find one that will become your favorite.

For such noodles you will need a minimum of products:

• 100 g flour (preferably premium grade);
• one chicken egg;
• salt;
• 1 tsp. vegetable oil - sunflower or olive.

The noodles are prepared as follows:

1. Beat the egg well and add fine salt to it.
2. Now start adding the sifted flour and kneading the dough. You need to do this for a long time, at least 10 - 15 minutes, only then it will turn out elastic.
3. Roll out the dough into a circle, the thickness of which should be 1 mm.
4. After this, grease the surface of the resulting layer with oil - this will make the dough soft. Then roll it into a roll and cut thin noodles.
5. The finished noodles should be dried and only then sent to the broth. The remaining blank is stored in a jar or canvas bag.

Choux pastry recipe

Many people are intimidated by the labor-intensive process of rolling out noodles. But the task can be simplified. To do this, the dough is prepared without eggs, by brewing with the addition of vegetable oil.

This dough rolls out easily, does not stick to your hands, the table, or the rolling pin, and does not even require flour powder.

Product composition:

• 350 g flour;
• 180 ml boiling water;
• 3 tbsp. l. vegetable oil;
• a teaspoon of salt.

The noodles are prepared like this:

1. Boil water and add oil to it.
2. Start pouring hot water into the flour and mix first with a spoon, and then, when it is not so hot, with your hand.
3. After 15 minutes, you can start rolling out the dough and cutting the noodles.
4. After this, you should dry it and use it for its intended purpose.

Custard noodles are stored in the same way as classic noodles and any other.

Option for chicken soup

These noodles are most often prepared according to a standard recipe. But there are still some tricks when cooking noodles for chicken broth.

For example, if you make the dough too thick by adding flour, the noodles will turn out to be tough. In order not to spoil the taste of the dish, first throw it into boiling water and remove it after a minute. Only then cook the noodles in chicken broth.

If the noodles are already dried, then it will take 3 minutes to cook them, and if they are freshly prepared, it will take 1 minute.

Homemade rice noodles

For rice noodles you will need special rice flour, eggs, water and salt. But it’s better to look at the recipe in more detail in order to maintain the correct proportions.

Ingredients:

• 500 g flour;
• 3 chicken eggs;
• a little salt;
• 1 tbsp. l. water.

Mix all ingredients and knead the dough. To get the taste of rice flour noodles, you need to roll out the dough very thin. And for this it would be nice to find a rolling machine.

How to cook wok noodles

Wok noodles are a separate dish that is prepared in a special way. Any noodles are suitable for it, but the dishes must be of a certain type. A frying pan with high sides is ideal, but if you don't have one, use a casserole or Dutch oven with thick, high sides.

Most often, buckwheat noodles are used to prepare this dish, as it belongs to Pan-Asian cuisine. But if you don’t find buckwheat flour in the store, you can make it yourself. To do this, simply take buckwheat grains and grind them to flour. After this, mix the flour with the egg and water and knead the dough. It will turn out to be a pleasant brownish shade.

Products for making wok noodles can be different, at your discretion.

But the following set can be used as a standard:

• for the meat base, use lean chicken or pork;
• Bulgarian pepper;
• leek;
• green beans;
• young corn on the cob;
• ginger root;
• chili pepper;
• buckwheat noodles.

Now let's look at the algorithm for preparing the dish itself:

A distinctive feature of this dish is that all the ingredients are cut into equal strips and one by one placed in a frying pan with oil.

1. Fry various vegetables in a wok in a small amount of oil, adding them one at a time.
2. The meat is also fried separately.
3. Pre-boiled buckwheat noodles are also prepared there.
4. All ingredients are brought together and simmered for no more than a minute.

To complete the process, soy sauce or sauces for Asian cuisine (Japanese or Chinese) are added to the dish.

Cooking with eggs

Egg noodles have their own unforgettable taste. It is prepared with flour and egg mixture without adding salt, since it will not have time to dissolve without adding water.

You will need the following products:

• eggs – 10 pieces;
• flour - until the desired dough consistency.

It’s worth warning right away that it’s difficult to make a batch with so many eggs. To begin, take half of the necessary products. You will have to add flour “by eye” to get a fairly tight dough. There are no specific standards, since flour can be of different moisture content and grade, and eggs can be of completely different sizes.

Homemade noodles, egg recipe:

1. Sift the flour into a large bowl and make a well in the resulting mound.
2. The eggs are beaten in one by one and the dough is kneaded. As soon as it begins to “set” into a lump, place it on the board and, adding flour, continue kneading. This is not easy to do, the dough turns out dense and difficult to kneading, requires intense movements.
3. As a result, the base should turn out to be steep, denser than for dumplings or dumplings. You will have to knead for a long time, but only after this the dough will become elastic and pliable.
4. After kneading is finished, set the dough aside for 20 minutes, covering it with film or a plate, so that it “disperses” and becomes more tender.
5. When you roll it out to cut noodles, tear off small pieces from the bun and keep the rest of the mass closed.

Udon noodles - the easy way

Many people will be interested in the trendy name for noodles. In fact, only the name is unusual about it. In reality, these noodles are made from plain flour, water and salt, and are quite thick and soft. Fans of such pasta are advised to use coarse flour for their preparation.

Many Russian people do not understand this type of noodles, preferring traditional, hard varieties. Udon noodles belong to Japanese cuisine, in which there are many sauces with the addition of vegetables, in which the noodles are laid out at the last moment before serving. Otherwise, it will get wet and turn into a blurry mass.

There are very unusual ways of preparing udon noodles, where the dough is folded into a bag and trampled underfoot to ensure good mixing. After this, it is folded in half and trampled again, and so on several times. Then the layers are cut into thick strips.

Several homemade noodle soup recipes

As it turned out, preparing homemade noodles is not difficult; with a little effort, a delicious dish will be ready. And if everything has now fallen into place in the matter of preparing noodles, then it’s time to figure out what first courses can be cooked with it.

Chicken soup

According to the standard recipe for the dish, the following products are taken:

• chicken (preferably homemade);
• 1 – 2 medium sized carrots;
• ¼ part celery root;
• a bunch of parsley;
• a quarter of a small kohlrabi;
• small onion;
• 4 – 5 black peppercorns.

Preparation:

1. The chicken is washed and filled with water so that it covers the meat. The chicken can be placed in the pan whole or divided into portions. If we take into account the ratio of water and meat, then it should be 2 to 1, that is, 1 kg of chicken is taken for 2 liters of water.
2. The vegetables are peeled and added to the broth, while the onion should be put in the peel - it will give the broth a golden color.
3. Don't forget to remove the foam after boiling and reduce the heat. Cooking time is 3 – 4 hours.
4. The noodles are cooked separately and mixed with the broth before serving.

Potato and noodle soup

This soup is prepared both with and without meat. Its preparation time is 40 minutes. If the meat is cooked, then approximately 1 hour is added to it.

The soup is cooked according to the standard procedure. You will need the following products:

• 100 g noodles;
• 3 medium sized potatoes;
• 3 liters of water;
• if you take meat or chicken, you will need approximately 500 g;
• one carrot and one onion;
• 1 – 2 bay leaves;
• 2 – 3 cloves of garlic;
• half a bunch of dill and parsley;
• Spices are added to taste.

Let's prepare it like this:

1. First prepare the broth if using meat. If there is none, then first bring the water in the pan to a boil.
2. Vegetables are cut into small pieces, and onions into rings.
3. Add potatoes to boiling water along with salt and cook for 10 minutes.
4. After this, onions, carrots and bay leaves are added to the broth, followed by another 5 minutes of cooking.
5. After this, you need to add vermicelli and cook until it is ready.
6. Chopped herbs, spices and garlic are added to the soup at the very end.
7. How long to cook is written above, and when adding meat this time increases by 30 - 40 minutes.

Noodle soup is not only very tasty, but also good for the stomach. Liquid meals should be present in a person’s diet every day, and such light ones even more so.

Homemade noodles are not only a simple recipe, but also an original one. Despite the fact that this dish is quite simple, it will appeal to many. Noodles are one of the most popular dishes in Russia, but also throughout the world. Preparing this recipe will not take much time, but even gourmets will be able to appreciate the food. Homemade noodles are not only very tasty, but also healthy, since the noodles are quickly digestible and contain virtually no fat.

Noodles can not only be an excellent side dish or part of a complex first or second course, but also be a complete meal.

Homemade noodles can be prepared and dried; they are stored for a long time and cook quickly. It is for these qualities that housewives value this dish.

Noodles are a versatile dish that comes in many variations. This dish will please everyone, even the most strict and demanding gourmets. Absolutely anyone can prepare this dish.

How to cook homemade noodles - 15 varieties

This dish is very filling, but does not contain many calories.

Ingredients:

• Wheat flour - 500 gr.,
• Salt to taste.

Preparation:

Break the eggs into the flour and mix everything well using a mixer. Then add salt.

Let the dough rest for about 30 minutes in the refrigerator. Next you need to roll out the dough thinly and cut into narrow strips. You can also use special equipment.

Cook the noodles for about 5-7 minutes in salted water.

Cow's milk contains trace elements necessary for normal functioning, which is why it is so important to include it in the diet. This dish can be served for both breakfast and lunch.

Ingredients:

• Wheat flour - 400 gr.,
• Chicken eggs - 2 pcs.,
• Cow's milk - 500 ml.,
• Salt to taste.

Preparation:

Then put the dough in the refrigerator for 30 minutes. Bring milk to a boil. Roll out the dough thinly and chop finely. Throw into boiling milk and cook for 3-5 minutes.

Lately, veganism has become increasingly popular.

Ingredients:

• Wheat flour - 500 gr.,
• Water - 200-250 ml.,
• Salt to taste.

Preparation:

Pour flour into a cup and add water. Mix everything and add salt.

Cook in boiling water for 5-7 minutes. The finished dish can be decorated with herbs. Salt and add spices and spices as desired.

Since ancient times, Cossack cuisine has been famous for its simplicity and quick preparation. However, now it is gaining popularity.

Ingredients:

• Wheat flour - 450 gr.,
• Egg yolk - 8 pcs.,
• Salt to taste.

Preparation:

Break the eggs in a bowl and beat a little. Add flour and mix well.

Then put the dough in the refrigerator for 30 minutes. Roll out the dough thinly and chop finely. Throw into boiling milk and cook for 3-5 minutes. Salt and add spices and spices as desired.

Chicken is a product that contains a lot of protein and has unique taste.

Ingredients:

• Wheat flour - 500 gr.,
• Chicken eggs - 2 pcs. medium size,
• Water - 600-700 ml.
• Chicken breast - 200 gr.,
• Salt to taste.

Preparation:

Pour flour into a cup, break the eggs and mix everything. Then put the dough in the refrigerator for 20-30 minutes.

Homemade noodles are made from thinly rolled dough by hand using a knife or using a homemade noodle cutter.

Bring the water to a boil. Cut the chicken breast into large squares and throw into boiling water. Cook for about 15-20 minutes. Then roll out the dough thinly and cut into strips. Add to the broth and cook for 5-7 minutes. Salt and add spices and spices as desired.

Ingredients:

• Wheat flour - 500 gr.,
• Chicken eggs - 2 pcs. medium size,
• Carrots - 2 pcs.,
• Potatoes - 2 pcs.,
• Salt to taste.

Preparation:

Break the eggs in a bowl and beat a little. Add flour and mix well. Place in the refrigerator for 30 minutes.

Wash and peel the carrots and potatoes well. Then cut into squares and cook for 30-40 minutes. Add salt.

Roll out the dough and cut. Add to the broth and cook for 5-7 minutes. Salt and add spices and spices as desired.

Sometimes you don’t have time to cook something tasty and healthy, but you still want to eat normally. Then this recipe can save any housewife.

Ingredients:

• Wheat flour - 600 gr.,
• Chicken eggs - 2 pcs. medium size,
• Salt to taste.

Preparation:

Break the eggs in a bowl and beat a little. Add flour and mix well. Add salt.

Bring water to a boil. Roll out the dough thinly and chop finely. Throw into water and cook for 3-5 minutes. add spices and spices as desired. Add spices and spices as desired.

Mushrooms are an ideal source of vegetable protein.

Ingredients:

• Wheat flour - 450 gr.,
• Chicken eggs - 2 pcs. medium size,
• Porcini mushrooms or champignons - 300-400 gr.,
• Salt to taste.

Preparation:

Break the eggs in a bowl and beat a little. Add flour and mix well.

Then put the dough in the refrigerator for 30 minutes. Wash the mushrooms and cut into large pieces. Let the water heat up and add salt. When it boils, add the mushrooms and cook for 20 minutes.

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 grains.

Remove the dough from the refrigerator and cut into long strips. Then throw into boiling water and cook for 5-7 minutes.

Beef contains not only a large amount of protein, but also other useful substances. This dish is suitable for gourmets. Add spices and spices as desired.

Ingredients:

• Wheat flour - 450 gr.,
• Chicken eggs - 2 pcs. medium size,
• Beef - 300-400 gr.,
• Water - 500-700 ml.,
• Salt to taste.

Preparation:

Bring water to a boil, add salt and add chopped meat. Cook for 30-40 minutes.

Roll out the dough and chop finely. Cook for 5-7 minutes. Salt and add spices and spices as desired.

Rice flour is much healthier than wheat flour. This dish will be especially appreciated by those who watch their figure and try to eat right.

Ingredients:

• Rice flour - 300 gr.,
• Chicken eggs - 2 pcs. medium size,
• Water - 500-700 ml.,
• Salt to taste.

Preparation:

Break the eggs in a bowl and beat a little. Add flour and mix well. Place the dough in the refrigerator.

If you want to increase the healthfulness of the noodles, you can take 2 measures of wheat flour and mix with 1 measure of oatmeal and/or barley.

Then bring the water to a boil. Cut the dough into strips and throw into water. Cook for 5-7 minutes. Salt and add spices and spices as desired.

This dish is suitable for those who do not like to cook food for a long time.

Ingredients:

• Wheat flour - 500 gr.,
• Chicken eggs - 2 pcs.,
• Vegetable oil - 2 tbsp. l.,
• Water - 500-700 ml.,
• Salt to taste.

Preparation:

Break the eggs in a bowl and beat a little. Add flour and mix well.

Roll out the dough, place on a towel and leave for 20-30 minutes. Then thinly slice the noodles.

You need to cook in salted water for 5-7 minutes.

Not everyone can cook like a professional. This recipe is suitable for beginners or those who love simple and tasty dishes.

Ingredients:

• Wheat flour - 400 gr.,
• Chicken eggs - 2 pcs.,
• Water - 2 tsp,
• Salt to taste.

Preparation:

Break the eggs in a bowl and beat a little. Add flour and mix well. Then roll out the dough thinly and cut into strips.

Heat the water and bring it to a boil. Next you need to salt it and put in the noodles. Cook until done, stirring.

Italian cuisine is one of the most popular in the world. It is loved by many gourmets in all countries. This recipe will help you plunge into the unique world of Italian cuisine.

Ingredients:

• Wheat flour - 200 gr.,
• Chicken eggs - 2 pcs.,
• Salt to taste.

Preparation:

Pour flour into a cup and break the eggs. Mix everything well and knead the dough.

Tatar cuisine is not much different from Russian, but still has some peculiarities. This cuisine is especially famous for its noodles.

Ingredients:

• Wheat flour - 200 gr.,
• Chicken eggs - 2 pcs.,
• Salt to taste.

Preparation:

Roll out the dough and cut thinly.

Egg noodles are more filling and high-calorie than simple noodles; they are also remarkable because they are less mushy during the cooking process.

Place the water on heat and bring it to a boil. Then add salt and noodles. Cook over low heat for 5-7 minutes, stirring occasionally to prevent sticking.

Homemade vegetarian noodles

It is quite difficult for vegetarians to find recipes that would suit the diet they follow. This dish is also suitable for those who are fasting or simply do not like meat.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking 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 various dishes are known in many cuisines around 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.

General principles for making homemade noodles

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 should be dried at room temperature or in the oven at low settings, and stored in linen or paper bags.

Homemade noodle dough recipe

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.

Classic homemade noodle dough

• Time: 45 minutes.
• Cuisine: Russian.
• Difficulty: easy.

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.

Ingredients:

1. Wheat flour – 500 g.
2. Eggs – 2 pcs.
3. Salt – ½ tsp.

Cooking method:

1. Thoroughly beat the eggs with salt with a mixer or whisk and pour into the well in the flour.
2. Knead a thick dough, cover with a towel or wrap in cling film to prevent it from drying out. Do not put it in the refrigerator; at room temperature, the gluten will swell faster and will be easier to roll out.
3. Roll out, roll, cut the flattened roll diagonally into thin strips, shake and leave for a couple of minutes.
4. Use to prepare the desired dish or dry for storage.

Rice dough for homemade noodles

• Time: 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 360 kcal per 100 g.
• Purpose: for second and first courses.
• Cuisine: Pan-Asian.
• Difficulty: easy.

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.

Ingredients:

1. Rice flour – 500 g.
2. Eggs – 3 pcs.
3. Water – 1 tbsp, l
4. Salt – ½ tsp.

Cooking method:

1. Using a blender, mix salt, eggs, water and add flour to the pile.
2. The dough does not need to be kneaded for as long as other semi-finished products.
3. Roll out a small piece until very thin and dry.
4. Roll it up, cut it into thin strips and you can cook it. Cooked rice noodles are stored like other types of noodles.

Eggless noodle dough

• Time: 50 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 310 kcal per 100 g.
• Purpose: for first and second courses.
• Cuisine: Italian.
• Difficulty: easy.

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.

Ingredients:

1. Wheat flour - 2 cups.
2. Water – half a glass.
3. Salt – ½ tsp.

Cooking method:

1. Combine flour with salt and gradually add water to it.
2. Knead thoroughly, leave for half an hour, sprinkle, roll out.
3. Cut into strips of the desired thickness.

Buckwheat noodles

• Time: 60 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 345 kcal per 100 g.
• Purpose: dinner, lunch.
• Cuisine: Pan-Asian.
• Difficulty: easy.

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 according to a traditional oriental recipe with the addition of wheat.

Ingredients:

1. Wheat flour - 2.5 cups.
2. Buckwheat flour - 1.5 cups.
3. Water – 1.5 cups.

Cooking method:

1. Mix the ingredients and gradually pour in hot water, knead the elastic dough and leave for half an hour.
2. Roll out small portions to a thickness of 5 millimeters, cut into strips, do not go any thinner as it will tear.
3. Send the noodles to boil or dry; this will take a little longer than preparing products made from wheat flour.

Dough for noodle cutter

• Time: 35 minutes.
• Number of servings: 4-6 persons.
• Calorie content of the dish: 320 kcal per 100 g.
• Purpose: dinner, lunch.
• Cuisine: Russian.
• Difficulty: easy.

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. Housewives came to the aid of devices for rolling out and cutting the finished dough. In this case, it should be steeper, but does not require additional drying before slicing.

Ingredients:

1. Wheat flour – 600 g.
2. Eggs – 5 pcs.
3. Salt – 1 tsp.

Cooking method:

1. Mix eggs with salt, add water if necessary.
2. Pour the whipped mixture into the prepared flour and knead into a stiff dough.
3. After the dough has rested, roll it out and cut it into small squares.
4. Pass the resulting pieces through a noodle cutter.

In the bread machine

• Time: 45 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 340 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

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.

Ingredients:

• Wheat flour – 400 g.
• Egg yolks – 6-8 pieces.
• Vegetable oil – 50 g.
• Salt – ¼ tsp.
• Water – half a glass.

Cooking method:

1. Sift the flour and pour into the bread machine.
2. Pour in the beaten egg yolks with salt, vegetable oil and a small amount of water.
3. Set the mode provided by the device model.
4. Cut the resulting lump of dough into 4 parts. Roll out with a rolling pin to a thickness of no more than 2 mm, ideally the dough should be translucent.
5. Leave the resulting layer to dry for 15–30 minutes.
6. Roll the rolled out cake into a roll, cut with a sharp knife into strips of the desired thickness.
7. If you are not going to cook the dish right now, then lay the semi-finished product on paper to dry.

How to make homemade noodles in different colors

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 pasta manufacturer. 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 paste a red tint. By adding chopped herbs and spices, you will get a semi-finished product “speckled”.

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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.

So, classic noodles are:

• glass of water;
• a good pinch of salt;
• two eggs;
• flour as much as the dough will take when kneading tightly.

If you don’t have the skill to work with simple dough, we recommend taking a bowl and kneading the dough in it. But you can get by with a simple cutting board.

1. Pour flour onto it, make a hole and crack the eggs into it. Add salt and pour out water. Knead the dough from the center, adding flour around the edges.
2. The dough will be steep, very thick, but still continue kneading and adding flour little by little. Place the grated dough as tightly as possible under the bowl for half an hour to make it 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. Cutting a sheet of dough into noodles is not difficult: you need to sprinkle it with flour, cut it into strips and, folding them in a stack, cut them diagonally.

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.

There is another way of slicing.

1. Leave the rolled out sheet of dough on the table to dry a little, but not until it becomes brittle. Usually 10 – 15 minutes are enough.
2. Roll the dried layer onto a rolling pin or simply fold it into a roll.
3. Start cutting the thinnest noodles using diagonal movements.

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.

Delicious egg noodles for soup

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.

To prepare these noodles, you need:

• 1 egg;
• 1 cup flour;
• salt.

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.

From choux pastry

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 to prepare choux pastry without starch. It comes out pliable and elastic, although it will take a little more time than regular fresh.

Prepare:

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

This is how this dough is made.

1. In 3 tbsp. Dilute the starch in tablespoons of cold water (take from the total volume) and mix to form a paste.
2. Boil the rest of the water and add the diluted starch into it. Cool.
3. Pour two cups of flour into a bowl, add starch paste, butter and salt.
4. Knead the dough, gradually adding enough flour to form an elastic, but at the same time plastic dough.
5. Place it in the refrigerator overnight. The next day you can work with the dough. It is suitable for both noodles and dumplings.

For lagman

This dish requires special noodles - hard, but at the same time elastic, which do not become soggy and retain their taste even after heating.

For the test we usually take:

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

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 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.

Udon noodles - a simple recipe

You can also 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.

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 into a tight ball, place it under the film and roll it with a rolling pin. Fold the flatbread into quarters and roll over it again. Repeat this 5-6 times until the dough becomes even and smooth. Afterwards, roll it back into a ball and send it to a cold place.
4. After a few hours, take it out, roll it out into a 3 mm thick layer and, folding it in three, cut the roll into thin strips.

These noodles are stored 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 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.

To do this, take:

• corn flour - 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 and let it sit for 4 hours.
4. Next, use a rolling pin or a noodle cutter to roll out and cut the dough into layers 1 mm thick and into strips.

Wok noodles

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

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