The best chefs in the world advise making your own pasta at home. Even very good ready-made pasta cannot compare to their taste. The best flour that can be used to prepare this dish is a proportional mixture of ordinary wheat and durum wheat. If it is not possible to find such a mixture, simple flour is used - and based on it, delicious homemade noodles are obtained. The dough recipe can be classic or unconventional - it all depends on the preferences of the housewife.

Classic homemade pasta

These noodles can be boiled as a side dish or added to other dishes, such as lagman. For four servings you will need:

• three eggs;
• 500 grams of flour;
• 25 ml olive oil (one deep tablespoon);
• salt to taste.

The recipe for homemade noodles with egg is simple. The cooking technology is as follows.

Flour must be poured onto the table in a heap. In the center of such a kind of “volcano” you should make a depression into which the eggs are carefully driven. If desired, you can use just the yolks. Olive oil is poured in and salt is added. The flour and other ingredients are carefully mixed first with a fork and then with your hands. Kneading the dough is a complex process, so patience is required.

When the mass becomes homogeneous, it must be thoroughly kneaded. Then it is rolled into a ball, greased with olive oil and placed in the refrigerator for half an hour. When the time is up, the semi-finished product is ready and can be used to make thin pasta, spaghetti and other types of pasta.

Fresher pasta is prepared without eggs, but with water. The recipe for homemade noodles involves using two cups of flour and 0.5 cups of water. The dough is kneaded in the same way. This cooking option will appeal to vegetarians and people allergic to eggs.

Pasta for soups

The first dish will acquire a special taste if you use homemade noodles. It is necessary to strictly follow the cooking recommendations so that the culinary masterpiece is doomed to success.

Ingredients:

• premium flour - 300 grams;
• three eggs;
• salt - 1 tsp.

Consider a recipe for homemade noodle soup dough. The cooking technology is below.

Lightly beat the eggs with salt in a separate bowl. The flour is poured onto the table in a high mound, in which a depression is made. The egg mass is introduced into this recess, and the resulting mixture is well kneaded until smooth. If the properties of the flour are such that the dough will fall apart, you can add a small amount of water.

The finished elastic and dense lump is rolled out into a thin layer, folded into several layers, generously sprinkled with flour, wrapped in cling film and put in the refrigerator. The semi-finished product should be cooled for about an hour, then you can cut the pasta itself. The shape can be any, but for soup, thin strips are most often made - vermicelli or classic noodles.

Cooking pasta using home appliances

Cooking pasta in a bread machine is a less troublesome process. All owners of such kitchen equipment can try the following recipe for homemade noodle dough.

Products used:

• 2/3 cup chilled water;
• three egg yolks;
• 1 tsp. salt;
• half a kilogram of flour.

The dough recipe for homemade noodles in a bread machine is not particularly complicated. The cooking technology is presented below.

All products are placed in a special container, then the “Dough” mode is activated. During the cooking stage, you need to ensure that the mass is as tight as possible. Additional flour may be required. After 10 minutes, the device turns off, the dough is placed in cling film, kept in the refrigerator for 20 minutes and is ready for use.

The mass is rolled out into a thin layer, cut into thin strips and slightly dried in the open air. The recipe for homemade noodle dough, as you can see, is very simple; even a novice housewife can handle preparing the product.

How to cook pasta without water

As you know, the most delicious noodles are those that are cooked without adding water. To make this homemade pasta, you need to prepare eggs, flour and salt. A measuring cup will help you maintain the exact proportions of the ingredients.

Prepare the dough for homemade noodles (recipe without water):

1. Flour (250 grams) is sifted through a sieve and laid out in a heap on the work surface.
2. Salt and pre-beaten eggs are added to it.
3. The dough is kneaded well.
4. When the mass becomes elastic and homogeneous, it is rolled into a ball and left for 30 minutes.
5. When the time is up, small pieces are cut from the lump of dough and rolled into flat cakes.
6. The layers should be very thin; if necessary, sprinkle them with flour. Then the dough should dry for a couple of minutes.
7. Thin circles are rolled into rolls, each of which is cut into strips. You can cut at different angles.
8. If the noodles will be used immediately, they do not need to be dried. Otherwise, it should lie in the open air, and only then can it be put away for storage.

The recipe for homemade noodle dough (without water) will be useful when preparing hot dishes that require various gravies.

Cooking pasta using a noodle cutter

The device helps to roll out the dough into the thinnest layer and allows you to cut pasta into various shapes (togliatella, spaghetti, lasagne, etc.). To prepare homemade pasta you will need 350 grams of flour, four yolks, 25 ml of vegetable oil (it will help to roll out the layer thinner). In addition, you can add cheese or vegetables to the mass, however, they must first be passed through a meat grinder.

So, we present to your attention a recipe for homemade noodle dough (for a noodle maker). Cooking technology:

1. The dough is kneaded until plasticity and softness are achieved. If it is too dry and crumbly, it is recommended to add a little warm water. Roll the mixture into a ball and leave it for half an hour under a linen towel.

2. The finished dough is rolled out using a kitchen appliance and cut into noodles. If the shafts do not cut the layer, it means it is too soft. It must be sprinkled with flour and passed through the rolling mechanism again. If the sheet is not grabbed, the dough is very dry. Then you should add a little water to it and roll it out again.

The best chefs and housewives shared their secrets for making perfect noodles:

1. Soups with pasta will not be cloudy if it is first immersed in boiling water for one minute.
2. The dough recipe for homemade noodles can be changed at your own discretion. This will result in colored pasta.
3. It is easier to make a long pasta by rolling the dough into a log and cutting it into slices. The resulting spirals can be unrolled.
4. Preparing the dough in a food processor or bread machine simplifies the process, while the finished pasta does not lose its taste, which is important.
5. Before rolling out, the dough for homemade noodles (the recipe does not matter) should be kept in a damp towel. In summer it is postponed for half an hour, in winter - for two.

How to make colored noodles?

Homemade noodles can take on any color if you add more or less eggs and additional coloring matter.

For 400 grams of flour you can use the following amount of additives:

1. 1 gram of turmeric is dissolved in a teaspoon of warm water and added to the dough. The paste takes on a beautiful yellow-orange color.
2. Puree 200 grams of spinach to achieve a green color.
3. Homemade noodles (the dough recipe remains the same) will turn out red if you use three tablespoons of tomato paste.
4. Boiled beets (250 g) will give a purple tint.

Children really like colored pasta. This healthy and nutritious food will feed any little one.

Instead of completing

Any housewife can prepare as much pasta as she pleases, because the product stores well. If you use rice flour, the noodles will turn out milky white, if you use buckwheat and rye flour, the noodles will be dark brown. The kitchen is a place of experimentation, so don't be afraid to create a variety of delicious varieties of homemade pasta. For example, homemade rice noodles (the dough recipe for Wok is similar to those described above, only rice is used instead of regular flour) will help you create Asian and Japanese dishes at home, and buckwheat noodles will help you create Old Russian dishes.

2016-01-27

Date: January 27, 2016

Tags:

Hello my dear readers! I continue the topic of basic dough recipes that I started a long time ago. We have already mastered, familiarized ourselves with, cooked, and today the recipe for dough for homemade noodles is next.

In the cuisine of many nations, homemade noodles are present in one form or another. Of course, her “names” sound different in different languages. Mostly heard of Italian “pasta”. And here in Transcarpathia, for example, homemade noodles are called “pumped dumplings” - that is, “rolled dumplings” (as opposed to “metan” dumplings, which are similar to dumplings). Since the price of good pasta is currently going through the roof, it is worth learning how to make noodle dough yourself. Do you agree? And whether to cook simple noodles from it or with pappardelles is a matter of taste.

Our Transcarpathian women, especially in villages, masterfully, no worse than Italians, roll huge sheets that cover the entire table. Sometimes a hundred eggs are used at once. Of course, “Transcarpathian pasta” is made in such quantities mainly when any special events are coming up, such as a wedding or a crowded anniversary. Our housewives consider it shameful to buy in a store something that is easy to prepare at home.
So, we’ll start cooking too, if you don’t mind.

Recipe for homemade egg noodles dough

Ingredients

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

How to cook

Recipe for homemade noodles in a bread machine

Ingredients

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

Cooking technology

1. First, put eggs, salt, and water in the bread maker bucket.
2. Pour in the sifted flour, place the bucket, close the lid, and select the appropriate mode. It is different for different units. Maybe, for example, “Pasta dough” or “Unleavened pasta dough”. If there is nothing like that, then try using the “Dough for dumplings and dumplings” mode.
3. After kneading is complete, roll out the noodles using the above method.

My comments

The work will be made much easier if you use a mixer for kneading and special gadgets for rolling and cutting the dough.

If you have any questions, write, I will be happy to answer them. Now our turn is to prepare various Italian pastas. Or maybe we can organize a flash mob to prepare dishes from homemade noodle dough? How do you look at this, my dear readers? If you found the information presented useful, please share it on social networks. Subscribe to my blog newsletter if you haven't already. I promise - it won't be boring! It's time to say goodbye for today. Bye everyone!

It would seem that there is no point in making dough for homemade noodles, when any store doesn’t offer any kind of pasta, and you can pick up anything - be it for a side dish or for the first course. And, nevertheless, when you suddenly want noodles in chicken broth, the factory ones are not suitable - well, it doesn’t turn out that way, it’s not homemade!

What's stopping us from making homemade noodle dough? Labor-intensive kneading process? There is such a thing, but in reality it’s not that complicated. Of course, if you are going to prepare noodles for future use (as our grandmothers did), then I agree that preparing the dough for homemade noodles and further cutting will take a lot of time. But you and I, thank God, do not live in times of famine, and you can make exactly as much dough as you are going to use right now, and if you get a little more, it won’t go to waste either.

Here's mine for The most delicious noodles are made from sifted premium white flour, eggs and salt. But it’s really very difficult to knead the dough for homemade noodles using eggs alone, so many people, including me, add water to the mix.

I do this: I take about half a glass of chilled boiled water and break it into it, shake it, add some salt and, first pouring a small amount of flour into a bowl, add a mixture of eggs and water. I use a fork to knead it quite lightly. Then, gradually adding flour, I continue to knead and bring the dough to a stiffer state, and then I knead the resulting bun on the table, continuing to add flour to the board. The dough will gradually absorb more and more flour, and in the end it should turn out tight, therefore, in order to knead it properly, you need to knead it on the board for a long time until your hands get tired.

I check the readiness of the dough this way: I cut the bun with a knife and see if there are any voids left on the cuts. If the dough is porous, then you need to roll it a little more, if it is homogeneous, then enough.

The finished dough should be allowed to rest for a bit (about 15 minutes), covered with something so that it does not dry out, for example, a bowl. During this time, the flour gluten will disperse even better, and the dough will become elastic. And after that you need to knead the dough on a board with flour.

I would like to draw your attention to the fact that the dough for homemade noodles must be steep - this is a prerequisite, otherwise your noodles will subsequently quickly boil and become soggy.

Now you need to roll out the dough with a rolling pin into a large thin cake. This will also require physical effort, but you should try to roll out the cake as thin as possible, ideally if it is 1-1.5 mm thick. Do not forget to constantly add flour under the rolling pin and on the table. I can’t say exactly how much flour you will need in the end - 2 cups, maybe more, I just put the whole bag in front of me - as much as it takes, as much will go.

If you get quite a lot of dough, then divide it into 2-3 parts and roll out several flat cakes with a smaller diameter.

Before you start cutting the noodles, these cakes need to be dried a little. In our apartment, the humidity is low, and everything dries instantly - while you are rolling out one cake, the second one has already reached its condition, and you can cut it. If your house is damp, leave it to sit a little longer (some even dry it like laundry - on a line), but most importantly, don’t overdry it and don’t forget to sprinkle some flour on top.

We cut the noodles as you like - if you want to get long ribbons, then first roll the flatbread into a roll, then cut it transversely into strips of 4-5 mm. And if you want to get small noodles, then immediately cut the layer into strips 4-5 cm wide and then, placing these pieces of dough one on top of the other (again, sprinkling with flour so as not to stick together), cut thin noodles 1.5-2 mm.

Before putting the finished homemade noodles into the broth (if you are preparing the first course), you need to shake off excess flour from it, and if it is dried, then simply put it in a sieve and shake, as if sifting, then your broth will not be cloudy, and you will have a delicious homemade noodles!

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”.

Video