You can make homemade noodles with your own hands in two ways: by hand and using a special machine. Today we will look at both of these methods in great detail, step by step, with photos. There will be dough recipes, rolling and cutting technology. You will have a choice which option to take for yourself. And what to cook with it - chicken soup, lagman or just boil it as a side dish, you will decide later. The main thing is that there are noodles!
General principles and rules for preparing noodles at home
- Since all the flour is different, the gluten in it is different, it can be dry or wet, so the amount may vary. Be guided by the amount indicated in the list of ingredients, but add less at first, then add it while kneading the dough to bring it to the desired thickness.
- The quality of the finished homemade pasta depends on the quality of the dough. Therefore, it is kneaded very well. This is work. But it’s impossible without him.
- When you work with one rolled out layer, the rest must be covered so that they do not dry out. Overdried dough will not make noodles; they will crumble.
- The finished noodles must be dried. You can dry it naturally by laying it out on a baking sheet for 5-7 hours. If you need it quickly, then dry it in the oven at a temperature of 50-60°C for 30-40 minutes with the door ajar.
- You can store it in a glass jar with a screw-on lid, but make sure that the paste is not packed tightly into it. You can use a box of breakfast cereals, etc. for this purpose. Well dried, it can be stored for several months. But usually few people cook it in such quantities.
- You need to cook for 5-10 minutes, depending on its size. In the soup - no more than 5 minutes, but then you need to let it brew.
- To prevent the soup from turning out cloudy, the noodles need to be cooked separately until the consistency is “al dente” (for a tooth, undercook a little) and put into the soup ready-made.
- If you want a recipe without eggs, you can simply omit them from all of our recipes below and replace them with a little extra water. And so that the finished products have a beautiful yellow color, which eggs usually give them, add a pinch of turmeric to the dough.
- Colored paste can be tinted with natural dyes. Green color will come from spinach, red from beets, yellow from turmeric, pink from paprika.
Homemade noodles recipe with photos step by step
I'll start with the most traditional recipe. The dough will be on the eggs. There will be two manual slicing methods.
Ingredients:
- flour – 160g;
- water – 2 tbsp;
- sunflower oil – 1 tbsp;
- salt – 1 tsp.
How to make homemade noodles:
- It is better to work directly on the countertop. Therefore, we wipe it well, dry it and get started. Sift the flour into a slide.
- We make a depression in the center, like a volcano crater, and break an egg into it. Add salt and oil.
- Use your hands to scoop up the flour from the edges of the mound and knead the dough. It will be very cool, but it is necessary, so you will have to try. Knead it for a long time, at least 20-30 minutes.
- Place the resulting lump in a plastic bag or wrap it in cling film and leave for half an hour.
- After this time, take it out of the bag and divide it in half.
- Roll out each of the two halves very thinly with a rolling pin. During the rolling process, sprinkle the table with flour so that the layer does not stick.
- Give the rolled out layers 7 minutes to sit and dry. But no more, so as not to dry out!
- Now let's talk about cutting. There are two quick ways to do this manually. First one first.
- Roll the layer into a roll.
- And cut it crosswise into pieces with a sharp knife, each of which, when untwisted, will turn into noodles. If you need shorter noodles, then first cut the roll in half lengthwise and only then cut it across.
- The second cutting method is suitable for making long noodles. Fold the dough layer in half, and then fold it into a triangle like a pancake.
- And then cut the triangle crosswise.
- Next, we dry the noodles and either use them immediately for their intended purpose or fold them for storage.
Wide homemade noodles
Italians call it pappardelle - wide flat noodles 13 mm wide, fettuccine - the same shape, but 7 mm wide, or tagliattele - 5 mm wide. And if you cut it with a knife - a roller with wavy edges - you get mafaldine. How do they remember all this and not get confused???
Ingredients:
- wheat flour – 200g;
- eggs – 2 pcs;
- salt – 0.5 tsp;
- vegetable oil – 1 tbsp.
How to properly cook homemade noodles:
These noodles are good for Bolognese pasta, lagman, wok, as a side dish for meat dishes.
Homemade noodle dough for noodle cutter
The previous two recipes were for manual preparation. Now let's move on to the technology of making noodles using technology. Here the dough will initially be kneaded in a mixer (dough mixer), and then rolled out and cut using a noodle cutter. I’ll tell you right away why there is no salt in the recipe. When rolling through this device, grains of salt in the dough can damage the surface of the rollers, so do not add salt correctly.
Ingredients:
- flour - 2 and 1/4 cups *;
- eggs – 3 pcs.
* glass with a capacity of 200 ml.
How to cook egg noodles using a noodle maker:
DIY farfalle pasta (bows)
At home, we can prepare not only long noodles, but also, for example, bows, which are called farfalle in Italian.
Ingredients:
- flour – 450-540g;
- eggs – 2 pcs;
- water – 3 tbsp;
- vegetable oil – 1 tbsp;
- dry ground paprika – 1 tsp.
Cooking process:
They can be stored in a tightly closed jar and cooked as a side dish for meat, poultry, etc.
Homemade pasta with herbs and olives
This spicy, aromatic Italian pasta can also be prepared at home with your own hands. And it’s good to serve even just with sauces: tomato, pesto.
Ingredients:
- flour – 200-250g;
- egg – 1 piece;
- water – 2 tbsp;
- herbal olive oil – 1 tbsp;
- olives – 6-7 pieces;
- salt – 0.5 tsp.
How to make Italian pasta:
Have you ever seen how Chinese noodles are prepared? It’s almost like magic: in our hands we see a lump of dough, a few seconds and it turns into the thinnest long threads. In general, watch the video.
So how? So many recipes with photos. I think now you will definitely be able to make homemade noodles yourself.
Homemade noodles - aromatic, tender, made from natural ingredients - are a worthy alternative to industrially produced pasta. And how many delicacies can be prepared from it: delicious chicken soup, like in your grandmother’s childhood, the beloved udon with vegetables and sesame dressing, or Chinese wok noodles, like in the boxes from films with Jackie Chan.
If you have the right ingredients on hand, even an inexperienced housewife can knead the dough for homemade noodles. The main thing is to get inspiration, and also strictly follow the instructions and advice of famous chefs.
Egg-based noodles are a classic of the “pasta genre”, at home they turn out light and tender, they can be prepared immediately before cooking or made for future use, the product is stored in an airtight bag for a long time. The recipe is simple, the ingredients are publicly available, the necessary kitchen equipment is minimal, just a knife, cutting board and rolling pin.
To prepare egg dough for homemade noodles, you will need the following products:
- premium flour (or durum wheat) – 250-450 g, the exact amount depends on its quality and the size of the eggs;
- yolks – 3 pcs.;
- table salt – 1 tsp;
- vegetable oil – 1 tbsp. l.
Step-by-step preparation:
- Lightly beat the yolks with salt. Why do experienced chefs recommend excluding proteins from preparing noodles? This part of the egg will take away the bright yellow color of the finished product and make the broth cloudy.
- Sift flour into the whipped mass, so it will be saturated with oxygen.
- Add butter and knead into a stiff dough. You need to knead it until it is homogeneous, smooth and elastic. The dough should not stick to your hands!
- Form a ball, cover with a towel or cling film, and leave it to “rest” for an hour.
- Divide the dough into pieces convenient for rolling out.
- Sprinkle the table with flour and roll out each piece until thin, but without fanaticism - 1-1.5 mm is enough.
- Hang them to dry (for example, on the back of a chair) for 10-30 minutes. There should be no drafts in the room! Turn over periodically and make sure they don't dry out.
- Cut each layer into thin strips. You can first roll it tightly or cut it in half, fold it twice, cut it again and lay the resulting pieces on top of each other.
- The semi-finished product is ready - put it in the soup for 5 minutes or dry it well in the fresh air for further storage.
Such egg noodles cook quickly, perfectly absorb the aromas of neighboring ingredients, their color is rich yellow, and the broth, in contrast, turns out perfectly transparent.
Recipe for noodle cutter
Egg dough, prepared from just two ingredients, is ideal for this kitchen device.
We will need:
- flour – 200 g;
- chicken eggs – 2 pcs.
You can add another pinch of salt, but be extremely careful, because... even one miniature crystal that has not completely dissolved in the egg mass can damage the teeth of the device.
How to prepare dough for noodle cutter:
- Stir the eggs with a fork or whisk and pour them into the flour. The latter should be twice as much as the whipped mass.
- Knead the dough as stiff as possible, for this we constantly add flour.
- Give it a flat shape by lightly rolling it out with a rolling pin.
- On the noodle cutter, set the thickness regulator to “1” - this is the maximum value. Roll the dough several times until it becomes elastic.
- We change the mode to “2” and continue rolling. We change the modes and repeat the steps until we reach the minimum value (usually “8” or “9”), which allows us to obtain a perfectly thin layer of dough.
- We put on the noodle attachment and cut.
- Dry the finished product well, first spreading it out in a thin layer or hanging it.
Homemade noodles prepared according to this recipe are tender, long, and can be used as a side dish for meat/fish/vegetable dishes or added to soups/broths. It is stored without losing its shape and properties for up to two to three weeks.
Choux pastry for noodles
This dough recipe will appeal to those who like to experiment when the classic cooking method is boring or doesn’t seem very successful. Boiling water makes it possible to obtain amazing softness and plasticity of the finished product.
Among other advantages:
- rolls out without any effort;
- easy to mold;
- does not stick to hands;
- does not require endless addition of flour.
In addition, it is almost impossible to spoil the choux pastry.
Ingredients:
- flour – 400 g;
- boiling water – 250 ml;
- salt – 0.5 tsp;
- olive or sunflower oil – 50 g.
Step-by-step preparation:
- Pour oil into boiling water, salt the resulting mixture, and add 1⁄2 part of the flour.
- Mix with a mixer (installing the dough attachment) or for 10-15 minutes in the bread machine in the “Dough” mode. At first, you get a mass of incomprehensible consistency with an abundance of lumps, but after a few minutes the dough becomes smooth, elastic and homogeneous.
- Continue kneading, gradually adding the rest of the flour. The result should be a tough, yet very soft dough. If you have mixed it, the situation can be saved using a regular plastic bag: place the dough inside for 30 minutes, it will become more pliable, resembling soft plasticine.
That's all, all that remains is to roll out thin layers and cut them into long narrow strips, as described above.
What dough to make rice noodles from?
Popular in Asian cuisine, rice noodles are easy to prepare at home. The dough recipe for it is not much different from its egg counterpart, the only difference is that rice flour is used instead of wheat flour.
It can be purchased in grocery hypermarkets, or obtained at home by passing pre-washed and dried rice cereal through a coffee grinder, grinding it with a blender or in a food processor.
To knead the dough, you will need the following ingredients:
- 3 large eggs;
- a pinch of salt;
- 0.5 kg rice flour.
Let's prepare it like this:
- Pour flour into a bowl.
- We make a hole in it.
- Beat in the eggs, add salt, and knead into a stiff dough.
After this, cover it with a towel and leave for 30 minutes. The remaining steps are identical to those described in previous recipes.
For the udon noodles
Unusual pasta, similar to thick, long threads, is considered fast food in its homeland. However, this does not prevent the product from being of the highest quality. Udon noodles are prepared from wheat flour with the addition of water and salt; the color differs from the egg variety; here it is snow-white. Shades may vary, it all depends on the type of flour used. There are many options for preparing dough for homemade udon noodles; we’ll use the basic one.
Ingredients:
Unrefined wheat flour (wallpaper) – 500 g, premium quality – 150 g;
boiling water – 1 faceted glass;
salt – 4 tbsp. l.
Step-by-step preparation:
- Combine the salt with boiling water, stir the liquid until the crystals are completely dissolved.
- In a separate bowl, mix two types of flour.
- Make a funnel, pour the saline solution into it, and knead the dough.
- We form a ball out of it, wrap it in cling film, and roll it into a thin cake.
- We fold it in several layers and roll it out again, wrapping it with a new layer of film (you can use a plastic bag). We repeat the cycle 4-6 times.
- Once you have a smooth, delicate dough structure, leave it to “rest” for 4 hours.
- Roll out the workpiece again to 3 mm thickness.
- Sprinkle with flour, roll into three layers, and use a sharp knife to cut into rings 2-4 mm wide.
- We transfer the semi-finished product to a cutting board or other surface convenient for placing in the freezer. Freeze the udon noodles for 1 hour.
- We prepare Japanese culinary masterpieces from it - kare-udon, tempura-udon, yaki-udon, etc.
Unused noodles can be stored in the freezer in an airtight container for up to 30 days.
How to knead dough for wok noodles
When preparing the incredibly popular boxed noodles, the vegetable and meat components, and, of course, the sauce matter. Strangely enough, such close attention is not paid to the pasta itself, on which the dish is based.
If you want to prepare this Chinese delicacy at home, you can knead the dough from buckwheat, rice or wheat flour; egg wok noodles are no less in demand. Choose the option that you like, equally tasty Wok made from funchose and soba.
Homemade noodle soup is very good! Because it is light and at the same time very filling. And it’s also so delicious that you’ll never cook it with store-bought pasta! There is now such a huge selection of pasta in supermarkets that few people cook noodles at home. But I advise you - try it! The amazingly delicate taste of homemade noodles and the pleasure of the cooking process are worth it. A day off is a great opportunity to remember a forgotten recipe and prepare real egg noodles with the whole family. And then cook a delicious soup with it.
Ingredients for Chicken Noodle Soup
For a 3 liter pan:
- 2 legs, or 3 chicken thighs;
- 3 medium potatoes;
- 1 small carrot;
- 1 small onion;
- ¾ tbsp. l. salt;
- 1 bay leaf;
- A bunch of parsley, dill.
For homemade egg noodles
- 100 g flour;
- 1 egg;
- A pinch of salt;
- 0.5 tsp sunflower oil.
How to make chicken soup with homemade noodles
It’s great if you’re lucky enough to get homemade chicken to go with your homemade noodles: then the soup will be richer and healthier. Store-bought chicken is also suitable - not broiler, but soup chicken. It is not so plump and takes a very long time to cook (1.5-2 hours), but what a gorgeous, tasty broth it turns out! But if you want to cook the soup quickly, you can also use regular chicken legs.
Rinse them, put them in a saucepan with cold water, and boil until boiling. Drain the first water, add new water and cook over medium heat for half an hour.
In the meantime, let's start preparing homemade noodles.
Real egg noodles are prepared without any water at all, just using eggs. If the eggs are homemade and bright, then the noodles will turn out yellow, like chicken. Remember the proportion: for 1 egg – 100 g of flour. One serving of noodles is just enough for a 3 liter pot of soup.
Sift the flour into a heap onto a table covered with parchment, add a little salt, make a well and crack the egg into it. You can knead not on the table, but in a bowl.
Mix the dough with a spoon, then continue kneading with your hands. To prevent the dough from sticking, lightly grease your hands with sunflower oil. You should knead for a long time - 5-10 minutes, so that the dough becomes homogeneous, elastic - then it can be rolled out thinly, and it will not tear.
The egg dough is quite stiff, and it will take some effort to knead it well. The feeling in your hands is as if you are exercising on a weight machine. At first the dough is uneven, then you will notice that it has become soft and smooth. It's time to wrap the dough in cling film and put it in a warm place for 15-20 minutes (for example, on the table next to the stove where the soup is being cooked).
While the dough is resting and the chicken is cooking, wash and peel the vegetables for the soup. Cut the potatoes into cubes, carrots into circles, and chop the onion.
Rolling out the dough thinly is an activity that also requires effort. The dough on the eggs is elastic; when rolled out, it constantly strives to shrink again. Take your time and roll it out so that the design on the tabletop is visible through the dough! Then the noodles will be tender and tasty.
After rolling out the dough, leave it for 10 minutes to dry.
In the meantime, put potatoes, carrots and onions into the soup, add salt, mix and cover again, let the soup continue to simmer slowly. By the time the noodles are ready, the vegetables will be almost cooked.
Now - the most interesting stage! Roll the rolled out dough into a loose roll.
Cut this roll into thin strips, 3-4 mm thick. The thinner the strips, the thinner the noodles will be. And its length depends on the width of the layer.
The result is these spirals. We take each one by the tip and shake it; if it doesn’t want to unfold, we help with our hands, carefully so as not to tear the long noodles, and we lay out the untwisted strips freely on a table or board. Call the children into the kitchen and let them help - they will enjoy the task. And then they will eat with great appetite - after all, they participated in the cooking!
That's a lot of noodles!
It's time to add it to the soup. Carefully lower the noodles into the pan, stirring immediately to prevent them from sticking.
Add bay leaf, which will give the broth a particularly appetizing aroma, and chopped herbs.
Homemade noodles are cooked instantly - 2-3 minutes at medium boil so as not to overcook - and you're done! Turn off the soup and let it sit under the lid for a couple of minutes.
You can invite your household to the table for fresh soup with homemade noodles. You'll see, they'll gobble it up in no time, and they'll also ask for more.
This is the basic recipe. If you want noodles that are more elastic and smooth, then add 1 tablespoon of olive oil to the dough. If you want to experiment with color, you can make colored noodles. Green noodles will be with parsley juice, orange with turmeric or saffron. You can experiment with your favorite spices, with your favorite additives ad infinitum; there can be many dough options here!
There is a version that you will also need water, but the noodles turn out better and more correctly if there is no something in it in which they will then be cooked. Then the noodles remain more elastic at the edges, do not become soggy and hold their shape and structure better.
To work at this stage you will need a bowl and fork.
So, break an egg into a bowl, add salt and beat a little with a fork until the white, yolk and salt are mixed. Without fanaticism. And not to the point of foam. If herbs, spices or colors are added to the dough, this is done at this stage so that the noodles are evenly colored. If you want speckled noodles with herbs, for example, then it is better to mix it with some flour and then rub the dough on the table with this mixture.
Add flour to the egg in small portions and knead with a fork each time until smooth, there should be no lumps in the dough. Add flour until it comes together in one lump and pulls away from the sides of the bowl.
Dust the work surface (table) with flour and place the dough from the bowl on it. Rub the dough with flour on the table until the dough becomes elastic, will lag behind your hands, but will remain soft enough. It is important not to overload the dough with flour, add it in small portions. 
Then divide the resulting dough into 4 parts, roll them into balls, cover with film and let rest a little.
At this time, you need to prepare the following necessary tools for rolling and cutting.
It will take a little more flour. You can take wheat flour, or you can take corn flour; for beginners in cutting noodles, this can even help, because the grind of corn flour is coarser and it is not so quickly absorbed by the moisture of the dough.
You will also need, in fact, a rolling pin, a sharp knife and a cutting board. You also need to take care of the surface on which the noodles will dry. This can be a large cutting board, a tray, or just part of the desktop if there is enough space.
To roll out the noodles, take a piece of dough from under the film, dust it, as well as the table, with flour, start rolling in two directions, adding flour to the rolling and turning the dough so that the workpiece is evenly and as thin as possible. When rolling, the dough can be folded and unfolded for greater convenience, but the seams from folding must then always be rolled out so that there are no creases in the dough. 
Cut the workpiece with a sharp knife into strips of the desired width, or not cut at all if you need long noodles. Fold and twist the dough piece into an elastic and fairly dense scroll. On a cutting board, cut the noodles to the desired width, holding the knife at a slight angle from the top and sides. This will make the noodles more beautiful and easier to cut. 
Use your hands to “fluff” the cut scrolls to a “lace” state and place them on a designated surface to dry. 
Repeat the rolling and cutting operation with the remaining three pieces of dough.
Let the noodles dry. 
At this time, prepare everything you need for lunch and serving noodles.
In any case, the noodles should be boiled separately, drained in a colander and allowed to drain a little. The fact is that when rubbing and rolling out the noodles, a fairly large amount of backup flour was used, and it is not at all necessary to add all this flour to the noodles that are planned to be served for lunch! Then the broth will be cloudy and sour. It won't taste good...
Therefore, to boil the noodles you will need an additional pan and a colander. Pour enough water into the pan, add salt and bring to a boil. Add noodles to boiling water, bring to a boil again, stir and cook over low heat for about 5 minutes. For thinly rolled noodles, this time is quite enough. But it always makes sense to try the readiness. Place the finished noodles in a colander and let drain.
At this time, prepare the broth, herbs, and cut the chicken into portions. If the noodles are served on water, then fry the onion in a saucepan in oil or with the addition of brisket, add the required amount of boiling water, and season with salt. To serve, boil the eggs.
To serve, place the noodles on plates, pour the broth on top, and serve accordingly. Serve hot. 
If homemade noodles are cut long, then forks can be served along with spoons for dinner, for convenience.
This will be a very soulful meal! And it should be unhurried. And be prepared for the fact that someone present will definitely ask for more!
Bon appetit and exciting new experiments!
Calories: Not specified
Cooking time: Not indicated
Among the many recipes for first courses, soups seasoned with pasta stand out. It’s hard to say why, but they are most often preferred by both adults and children (they generally love pasta very much!). And if for dinner you decide to prepare soup with chicken broth (especially from homemade chicken) or, then the best addition to it will be homemade noodles.
This dish turns out to be very tasty and satisfying, because homemade noodles are never hard or overcooked. Prepared according to this recipe, noodles become an ideal filling, both for soups and as an independent side dish.
Moreover, for cooking, as a rule, you always have the necessary ingredients on hand. These noodles are made from a unique elastic dough, which contains only flour, a little salt (for taste) and a chicken egg. No water, otherwise the pasta will be hard and dry! And during cooking, after rolling, the dough is coated with oil, which makes it even more tender and viscous. See my step-by-step recipe with photos and prepare delicious homemade soup noodles to feed your family a great lunch.
Ingredients:
- premium flour – approximately 100 g;
- chicken egg – 1 pc.;
- fine salt;
- oil (sunflower or olive) – 1 tsp.
Recipe with photos step by step:
First, break the egg into a small bowl and whisk it to mix the white and yolk.
Next, add salt to it (it’s better to use fine salt so that it dissolves quickly during kneading). 
Now, adding the sifted flour, we begin the kneading process. 
This will take a lot of time - at least 10-15 minutes, but this is the only way to achieve the ideal consistency of the dough. 
Now, perhaps, the most difficult process is rolling out the elastic mass into a thin layer, approximately up to a thickness of 1 mm.
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We anoint the layer with oil to make it even softer and easier to work with.
Then we fold it into a roll and cut it into thin noodles. 
After the noodles are dry, put them in the soup, and store the remaining part in a jar or canvas bag. 
Bon appetit! 
You can prepare not only homemade noodles for soup, but also delicious
