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 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.

Homemade noodles are a great alternative to store-bought pasta. It is made from the most common products: flour, water, eggs. Cooking homemade pasta is quite a labor-intensive process, but the dishes from it turn out tasty and nutritious. They are present in the cuisines of different countries and are very diverse. Noodles go well with chicken, veal, pork, mushrooms, seafood, and vegetables.

Photo by Shutterstock

How to make homemade noodles

To make homemade pasta from unleavened dough (as in the photo), you will need the following ingredients:

3 cups flour;

- ¾ glass of water;

Baking soda.

First of all, mix the egg with water and beat well. Add salt. The mixture should be salty.

Sift the flour and pour 1½ cups in a heap onto a work surface or into a deep bowl. Make a depression in the middle and pour the prepared liquid mixture into it, add ½ teaspoon of soda, mix all the ingredients thoroughly and start kneading the dough. At first it is convenient to do this with a fork, and when the dough becomes stiff enough, continue kneading it with your hands. The dough should turn out plastic; to make it thicker, constantly add flour.

When the dough has the desired consistency, start rolling out. Don't forget to sprinkle flour on the board or table where you will make the noodles and dust your rolling pin with flour. Roll out a thin layer. This can be done in the following way: sprinkle a sheet of dough with flour and fold it three times. Roll out, sprinkle with flour again, fold again, bending the dough in other places, roll out again. Repeat this process several more times until you have a thin sheet of dough.

Then cut the noodles, they can be short or long. The length of a short noodle is usually equal to its width. To make long noodles, you can roll the dough into a roll, shred it, and then unroll it. To cut noodles, you can use a special wheel with a wavy edge.

If the noodles are prepared for future use, they must be dried for 12–15 hours until they become brittle. Then the noodles should be transferred to a bag or jar with a lid, where they can be stored for a very long time

Sprinkle the finished noodles with flour and leave them for half an hour. Before cooking, place the noodles in a colander or sieve and shake lightly. This is done to get rid of excess flour.

One of the simplest homemade noodle recipes is lean. It only requires water, salt and flour. To prepare lean noodles, you need to take:

100 milliliters of water; - 200–250 grams of flour; - salt.

Dissolve salt in warm boiled water. Then sift the flour and pour it onto a table or wooden board in a heap, make a depression, pour salted water into it and knead the dough. The longer you knead it, the tastier the homemade noodles will be.

When the dough reaches the desired consistency and becomes stiff, cover it with a towel and leave for about 30 minutes. Then separate a small piece the size of an apple from the dough and roll it out into a layer about 2-3 millimeters thick. Sprinkle the rolled out layer with flour and leave for 10-15 minutes. Then roll the dough into a roll or fold it into 3 layers, cut strips of the desired width with a sharp knife and unroll the noodles.

To prepare homemade noodles, boil water and add salt. Add the noodles, stir gently, bring to a boil and cook until tender. This will take from 7 to 10 minutes. The cooking time for homemade noodles depends on its thickness.

Place the finished noodles in a colander and drain the water. Then put the homemade noodles into a pan, season with oil and mix well. Cover the pan with a lid, wrap it in a towel and let stand for about 10 minutes.

Squid noodle soup recipe

To make delicious homemade squid noodle soup, you will need:

500 grams of squid fillet;

250 grams of peeled shrimp;

1–2 carrots; - 50 grams of parsley root;

1–2 heads of onions; - 1 egg;

200 grams of flour;

50 grams of butter;

- ½ teaspoon of salt.

To make the dough for homemade noodles more elastic, after kneading it must be kept for about 30 minutes.

To prepare the noodles, pour the flour into a bowl, make a well in the center, add an egg mixed with 1-2 tablespoons of water, salt and knead the dough. Then roll out into a very thin layer (about 1-2 millimeters thick) and cut into strips 5-6 centimeters wide. Then cut each one crosswise again. Let the noodles dry a little and remove any flour from the surface.

Then boil the cooked noodles in a separate pan until half cooked, drain in a colander and rinse with hot water. Cut the squid fillet into strips, the shrimp necks into pieces, and boil until tender. This will take literally 3-5 minutes. Then remove the meat and leave the broth in the pan.

Peel the carrots, onions and parsley root, chop finely and fry in a frying pan with oil. Then transfer to boiling broth and cook for 5-10 minutes. After this, add the noodles boiled until half cooked, pieces of squid and shrimp and cook everything together for another 5-7 minutes.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

The abundance of pasta in stores from the best manufacturers will not replace the taste of homemade noodles. Recipes for its preparation and use in 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

- this is, first of all, broth from homemade chicken and, of course, noodles from homemade dough. Now there are many varieties and types of ready-made noodles (pasta) on sale for different tastes and budgets, but real home cooking calls on us to be able to make it ourselves. Well, or at least imagine how it's done. Therefore, I’m showing you how to prepare dough for homemade noodles, let it be in your collection of recipes.

You will need:

• egg 1 piece
• water 1 tbsp.
• salt a pinch
• olive oil 0.5 tsp. (or any vegetable)
• flour 7-8 tbsp. with a slide

Step-by-step photo recipe:

Sift into a bowl flour, make a hole in the flour and break it into it egg. Add half a shell (1 tbsp) water, a pinch salt and a few drops olive oil. Knead the dough with a knife, gradually mixing the flour into the egg. When the dough is still semi-liquid, but you can already take it in your hand, transfer it to a floured table or board on which you will knead it.

Knead the dough with your hands, constantly adding flour. You can do this on a board or take the dough in your hands. Like this.

There is no need to add all the flour; as soon as the dough becomes sufficiently dense and elastic, form it into a ball, wrap it in cling film so as not to dry out, and let it rest for 5-10 minutes.

To roll out the dough, cut the ball into 4 pieces and form 4 small balls.

Roll them out one at a time. At first flatten the ball into a flat cake and then roll it out on a board with a rolling pin from the middle to the edges, adding flour. The thickness of the rolled cakes may vary. Usually for noodles I roll them out 26-28 cm in diameter. This is a denser dough. And when I make it at home or, I roll out the dough until transparent. The photo shows that the dough transmits light.

As a result, you will get four rolled out flat cakes. Now you can cut the noodles the way you like. For example, cut a flatbread into strips. Stack the strips on top of each other. And cut into strips with a knife - this classic form of homemade noodles.

There is another way of cutting, it saves time. Place the rolled out flatbreads on top of each other and roll into a tube. Cut the noodles diagonally, first on one side of the tube, then on the other, adjusting the width and length.

Place the noodles on a flat surface, tossing them with your hands to help separate them. Typically, properly kneaded and rolled noodles separate easily and do not stick together.

The noodles are ready and you can cook them right now if you have broth. I usually start cooking the broth first and while it is cooking, I knead the noodles. How to cook broth, see ⇒

Advice:Before putting the noodles into the boiling broth, make it scalding- in a separate saucepan, bring water (1 liter) to a boil and place the noodles in boiling water. Stir to prevent it from sticking to the bottom of the pan. As soon as the water boils again, drain the noodles in a colander and only then lower them into the boiling broth. This is necessary in order to so that the broth remains clear.

Fresh cut noodles cook very quickly. After you throw it into the boiling broth, just wait until it floats to the surface.

Homemade noodles keep very well. My grandmother made noodle dough from 10 eggs and after cutting, dried it in the oven, put it in a clean, dry cloth bag and stored it that way. You can spread the noodles on a flat surface and dry them at room temperature by periodically lifting and stirring them. Dry noodles can be stored in a glass jar, tightly closed. Dry noodles should be cooked in the same way as fresh noodles, but longer. Let it simmer for 5-7 minutes. Dry noodles will no longer float to the surface of the broth.

These are the noodles that are called homemade. Grandma cooked it from a chicken that was running under the window in the morning. In those years, even in cities, people living in a private house necessarily raised chickens and planted a vegetable garden. Grandma served noodles on the table with a piece of chicken in a plate and did not remove the meat from the bone. I still have a plate from the service that was given by my grandmother to my mother for her wedding - Dulevo porcelain from 1957. In it I present real homemade noodles - Noodles with a capital N.

The noodles from this amount of food will be enough for 5-6 liters of broth. If you have less broth, dry the remaining noodles and use them next time.

Sift flour into a bowl , Make a well in the flour and crack an egg into it. Add half a shell ( 1 tbsp) water, a pinch of salt and a few drops of olive oil. Knead the dough with a knife, gradually mixing the flour into the egg. When the dough is still semi-liquid, but you can already take it in your hand, transfer it to a floured table or board on which you will knead it. Knead the dough with your hands, constantly adding flour. There is no need to add all the flour; as soon as the dough becomes sufficiently dense and elastic, form it into a ball, wrap it in cling film so as not to dry out, and let it rest for 5-10 minutes. Cut the ball into 4 pieces and form 4 small balls. Roll them out one at a time from the middle to the edges to 26-28 cm in diameter , adding flour. Cut the flatbreads into noodles of a length and width convenient for you. Place the noodles on a flat surface, tossing them with your hands to help separate them. Parboil the noodles before adding them to the boiling broth. . Cook the noodles in the broth until they float to the surface.

Properly prepared homemade noodles will transform any dish with its participation and make it simply unforgettable in taste. There is more than one recipe for preparing this popular culinary product, and every time you follow the recommended technology, you can get an excellent result.

How to make homemade noodles?

Homemade noodles, the recipe of which may differ in composition and execution technology, are in any case prepared subject to certain basic points that accompany all variations:

1. The flour is pre-sifted, enriched with oxygen.
2. The final structure of the dough should be completely non-sticky, dense and well kneaded.
3. The resulting base is kept under a film or towel for at least 30 minutes, after which it is thinly rolled out by hand or using a special machine.
4. Read more about how to dry homemade noodles. Initially, the whole rolled out layers are dried a little on a towel, after which they are cut into strips and dried at room conditions, spread out in a thin layer.

Homemade noodle soup - recipe

The dough for homemade noodles, which are planned to be used to make soup, is prepared with eggs without adding water and is made very dense. Ideally, it is better to use a special machine to roll it out, then the whole process of creating the product will seem easy and fun, and the result will be a delicious first course for lunch.

Ingredients:

• egg – 1 pc.;
• flour – 100-120 g;
• salt - a pinch.

Preparation

1. Sift the flour in a heap, add some salt, beat in the egg and butter, knead thoroughly and for a long time, adding flour if necessary.
2. Having achieved the desired texture, leave the lump to proof under the film for an hour.
3. Roll out the base thinly, sprinkle with flour, roll and cut into pieces of the desired thickness.
4. Unroll the resulting coils and dry them on a towel.

Homemade egg noodles - recipe

After cooking with eggs according to this recipe, it will be easier to roll out the base by hand. The oil present in the recipe softens the structure and makes it more pliable and flexible. Don't forget to flour the work surface and dough layers so that the rolling pin doesn't stick to them. Taking into account the proofing time, the entire process of creating a homemade product will take about an hour.

Ingredients:

• eggs – 3 pcs.;
• flour – 300 g;
• vegetable oil – 1.5 teaspoons;
• salt – 1 teaspoon.

Preparation

1. Homemade egg noodles are easy to prepare. Beat eggs into the sifted flour, add salt and butter and mix the base thoroughly.
2. Leave the resulting base for 30 minutes for the gluten to swell.
3. Divide the lump into several parts, roll each one out thinly, roll it up and cut it into pieces of the desired thickness.
4. Unwrap the resulting coils, lay them out on a towel, and let them dry.

Homemade eggless noodles - recipe

Homemade eggless noodles, like Italian pasta, are made from special durum wheat flour with a high gluten content. The use of a regular product made from soft varieties is not allowed, and without eggs it will not make delicious homemade noodles. If the necessary raw materials are available, you can safely begin creating a lean version of the preparation.

Ingredients:

• flour – 2-2.5 cups;
• water – 1 glass;
• salt – 1 teaspoon.

Preparation

1. Sift the flour with salt, add water little by little and knead into a tight dough.
2. Leave the lump for 30 minutes under the film.
3. Next, homemade noodles without eggs are decorated in the same manner as egg noodles. The base is rolled out, rolled up, cut, unrolled and dried.

Homemade noodles for lagman

Dry, the recipe for which is similar to the variations described above, is often used to decorate lagman. However, an authentic dish requires the preparation of an extracted product, the process of creating which, although fascinating, requires a lot of time, patience and skill.

Ingredients:

• flour – 500 g;
• egg – 1 pc.;
• warm water – 120 ml;
• salt – ½ tbsp. spoons;
• soda - a pinch;
• vegetable oil – 1 cup.

Preparation

1. Beat the egg a little with salt, add warm water, stir.
2. Add flour in portions and knead until a dense lump is obtained, which is left for an hour under a moistened towel.
3. Dissolve a pinch of salt and soda in a tablespoon of water and rub the resulting mixture into the dough with your hands.
4. Flagella, 1-1.5 cm thick, are made from the base, lubricated with oil and left under a towel for 20 minutes.
5. Pull out the workpieces with oiled hands to 0.5-0.7 cm, leave for 20 minutes.
6. Repeat the procedure several times until the desired thickness is obtained.

Homemade noodles with yolks

Next, you will learn how to cook homemade. Thanks to the latter, the product is not only surprisingly tasty and tender, but also has an excellent, sunny color. The process of creating the foundation itself is no different from the traditional one and can be implemented without any difficulties.

Ingredients:

• yolks – 4 pcs.;
• vegetable oil – 40 ml;
• flour – 200 g;
• salt – 5 g.

Preparation

1. Add a mixture of yolks and butter to the flour sifted and mixed with salt.
2. Stir the ingredients until crumbs are obtained, which are collected into a ball and kneaded into a tight dough.
3. After 30 minutes of rest under the film, they begin to roll out the ball and cut the noodles.

Making homemade noodles can be made a little easier by making the rolling process less labor-intensive. An excellent effect is achieved by using and adding vegetable oil. The dough, designed in this way, is easy and simple to roll out even without using flour for dusting - it does not stick to the table or rolling pin at all.

Ingredients:

• flour – 350 g;
• boiling water – 180 ml;
• sunflower oil – 3 tbsp. spoons;
• salt – 1 teaspoon.

Preparation

1. Throw salt into boiling water and pour in oil.
2. The resulting mixture is poured into a bowl with sifted flour and thoroughly kneaded first with a spoon, and when it becomes less hot, with your hands.
3. After 15 minutes, you can start rolling out the flour ball and cutting the noodles into the desired shape and size.
4. Homemade custard noodles are dried and stored or used immediately.

Homemade rice noodles

Homemade noodles made from rice flour are an excellent option for decorating many culinary dishes native to Southeast Asia. By using the correct recipe suggested below, you can get a product that is no worse than the best industrial analogues.

Ingredients:

• rice flour – 400 g;
• eggs – 3 pcs.;
• salt – 1 teaspoon.

Preparation

1. Beat eggs with salt.
2. Add rice flour and knead, adding a little water if necessary.
3. Roll out the base to the desired thickness, cut into strips and dry.

Homemade noodles made from rye flour

A recipe for making homemade noodles can be the most unexpected, as in this case. Rye flour is used as the basis for preparing the product, which affects both its final taste and appearance. Homemade noodles prepared in this manner are healthier and less caloric.