homemade noodles- this is, first of all, homemade chicken broth and, of course, noodles made from homemade dough. Now on sale there are many varieties and types of pasta for different tastes and budgets, but the real home kitchen encourages us to be able to do it ourselves. Well, or at least imagine how it's done. Therefore, I show how the dough for homemade noodles is prepared, let it be in the piggy bank of your recipes.
For the noodles you will need:
- egg 1 pc
- water 1 tbsp.
- pinch of salt
- flour 7-8 tbsp with a slide
Step-by-step photo recipe for making homemade noodles:
Sift the flour into a bowl, make a well in the flour and break the egg into it. Add half a shell (1 tablespoon) of water. a pinch of 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. This can be done on the board, and take the dough in hand. Like this.
It is not necessary to add all the flour, as soon as the dough becomes dense and elastic enough, form a ball out of it, wrap it in cling film so that it does not dry out, let it rest for 5-10 minutes.
While the dough is resting, scrape off any stubborn residue from the board with a knife. This will make rolling easier for you.
To roll out the dough, cut the ball into 4 pieces and form 4 small balls.
Roll them out one by one. First, flatten the ball into a cake. and then roll out with a rolling pin on the board from the middle to the edges, adding flour. The thickness of the rolled cakes can be different. Usually for noodles, I roll them out to 26-28 cm in diameter. This is a denser dough. And when I make homemade lasagna or achma. then I roll out the dough until transparent. The photo shows that the dough transmits light.
As a result, you will get four rolled cakes.
Now you can cut the noodles the way you like. For example, cut a cake into strips.
Stack the strips on top of each other.
And cut with a knife like this - this is the classic form of homemade noodles.
There is another way to cut, it saves time. Stack the rolled cakes on top of each other and roll into a tube.
Cut the noodles obliquely from one side of the tube, then from the other, adjusting the width and length.
This is the shape of the noodles obtained with these cutting methods.
Lay the noodles out on a flat surface, using your hands to spread them apart. Usually properly kneaded and rolled noodles separate easily and do not stick together.
The noodles are ready and you can already cook them right now if you have the broth. I usually put the broth to boil first, and while it boils, I knead the noodles. How to cook broth, see → Chicken broth
Tip: before putting the noodles in the boiling broth, boil it - in a separate saucepan, bring water (1 liter) to a boil and put the noodles in boiling water. Stir so it doesn't stick to the bottom of the pot. As soon as the water boils again, drain the noodles into a colander and only then lower them into the boiling broth. This is necessary so that the broth remains clear.
Fresh chopped 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 dough for noodles from 10 eggs and, after slicing, 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 at room temperature periodically lifting and stirring it. Dry noodles can be stored in glass jar by closing it tightly. Dry noodles should be cooked in the same way as fresh noodles, but longer. Let it boil for 5-7 minutes. Dry noodles will no longer float to the surface of the broth.
This is what they call homemade noodles. Grandmother cooked it from chicken, which ran under the window in the morning. In those years, even in the cities, people living in a private house always raised chickens and planted a garden. At the table, the grandmother served noodles with part of the chicken in the plate and did not remove the meat from the bone. I have preserved a plate from the service, which was presented by my grandmother to my mother for the wedding - Dulevo porcelain 1957. In it, I present real homemade noodles - Noodles with a capital letter.
Homemade noodles. Short recipe.
- egg 1 pc
- water 1 tbsp.
- pinch of salt
- olive oil 0.5 tsp (or any vegetable)
- flour 7-8 tbsp with a slide
Noodles from this amount of products are enough for 5-6 liters of broth. If you have less broth, then dry the remaining noodles and use next time.
Sift the flour into a bowl, make a well in the flour and break the egg into it. Add half a shell (1 tablespoon) of 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. It is not necessary to add all the flour, as soon as the dough becomes dense and elastic enough, form a ball out of it, wrap it in cling film so that it does not dry out, let it rest for 5-10 minutes. Cut the ball into 4 parts, and form 4 small balls. Roll them out one by one from the middle to the edges to 26-28 cm in diameter, adding flour. Cut the tortillas into noodles of a length and width convenient for you. Lay the noodles out on a flat surface, using your hands to spread them apart. Boil the noodles before putting them into the boiling broth. Boil the noodles in the broth until they float to the surface.
And on the pages of the Notebook, I share recipes that I use myself and cook according to them for my family and guests.
Today we have a recipe dough for homemade noodles. I confess, I used to have no recipe for homemade egg noodles I didn’t use it, kneaded it by eye from eggs, water, flour and salt. Well, when an assistant baker appeared in my kitchen, she began to look for the ideal proportions of the components for the recipe homemade noodle dough in a bakery. So, to put them in a bread machine, and take them out of it ready dough for homemade egg noodles, without mixing anything afterwards. In addition, while the bread machine is working on the dough, you have free 15-20 minutes. The bread machine makes life very easy for such people who, due to some circumstances, cannot knead the dough in any way. Since the birth of my son, we have been doing massage at home. I think our favorite masseuse Elena Alexandrovna will not be offended if I mention her here 😉 So, talking to her, she complained to me that she doesn’t spoil her family with either homemade dumplings or noodles, because masseurs sometimes have hands after massage sessions it hurts so much that it’s not up to the test at all! And here is such a beauty, the machine kneads the dough! I even make it in my bread maker.
Got a little distracted. I liked this ratio for homemade egg noodles:
- wheat flour, preferably durum varieties- 450 g,
- chicken egg - 3 pcs.,
- water -110 ml,
- table salt - ½ tsp
But, based on experience, I’ll say that such a proportion of the dough is designed for a large family or for cooking homemade as a second course or side dish, as well as preparing homemade noodles for the future. Homemade noodles can be dried and stored like any pasta. noodles own cooking you can, as for lagman, boil until tender, season with butter and freeze, and then simply reheat or add at the end of cooking.
When I cook homemade mushroom noodles, homemade meatball noodles, or noodle soup with poultry (chicken, turkey, goose), I reduce the ingredients to homemade dough recipe egg noodles about as much, and this can be a bit too much:
- Wheat flour - 250 g,
- water - 60 ml,
- egg - 2 pcs.,
- salt - 10 g.
Let me remind you that in 1 cup 250 ml 130 g of flour, if poured not with the top, but before the rice. And in 1 teaspoon without a slide, just 10 g of salt.
Any dough for homemade noodles, pasta, dumplings, manti, dumplings must go through several stages of preparation, namely:
- dough kneading,
- maturation of dough
- rolling dough,
- Cutting dough for noodles or blanks for dough products
Decide for yourself how you knead the dough for homemade noodles, with your hands, using a bread machine or a food processor.
How to cook dough for homemade noodles in the bread maker:
Put all the ingredients for the noodles into the bread machine at once
and choose the mode, who has what: “Pasta”, “Dumplings”, “Dough” or any other program in which kneading starts immediately, for example, “Cupcake” or “Pizza”.
The dough for noodles is kneaded with a bread machine for about 20 minutes.
It turns out elastic and plastic. In order for the dough for noodles or dumplings to become elastic, it must ripen or rest for about 20-30 minutes.
To do this, it must be sprinkled with flour, covered with cling film or put in a plastic bag so that a weathered crust does not form. Or you can just cover the bun of dough with an overturned bowl. It happens that low-quality flour comes across and the dough begins to “float”, then it is necessary to increase the amount of flour when kneading dough for homemade noodles.
How to make colored homemade noodles?
Very simple, replace part of the water (or completely) with vegetable juice: carrot, beetroot, sorrel juice .... And then you get colored dough for homemade noodles.
How to make homemade noodles
I divide the ripened dough for homemade noodles into 4 parts.
I roll each into a thin cake.
I sprinkle dough cakes (layers) with flour and dry them on the table, so that it is convenient to cut them and the dough does not stick together when cutting.
It is important not to overdry our cakes so that they do not break.
Then I roll each layer into a flattened roll.
and cut homemade noodles with a knife into thin strips.
These strips of homemade noodles need to be separated from each other and dried. If there is a lot of noodles, you can dry it in the oven in a thin layer on a baking sheet at 70 degrees.
Cooking process test, kneading, rolling and cutting for homemade noodles on the chicken broth You can watch the video recipe from YouTube:
The process of making and cutting homemade noodles is greatly facilitated by a special machine, noodle cutter. With the help of a noodle cutter, you can thinly roll out and cut the dough for pasta, dumplings. How to make homemade noodles on the Imperia noodle cutter, the video recipe will tell:
And yet, in cooking homemade noodles for lagman eggs are not used, the dough for such noodles is made from boiled water and flour. Well, in order to properly make noodles for lagman, just like homemade vermicelli, you need experience in pulling:
Enjoy your creativity and delicious homemade noodles!
P.S. If the network is busy, you may not be able to access it, just try again several times 🙂
Calories: Not specified
Cooking time: Not specified
Among the many recipes for first courses, soups seasoned with pasta. 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 cook chicken broth soup (especially from homemade chicken) or, then the best addition it will be homemade noodles.
Such a dish turns out to be very tasty and satisfying, because homemade noodles are never tough or overcooked. Cooked according to this recipe, the noodles become an ideal filling, both for soups and as an independent side dish.
Moreover, for cooking, as a rule, there is always at hand necessary ingredients. This noodle is made from a unique elastic dough, which includes only flour, a little salt (for taste) and egg. No water, otherwise the pasta will be hard and dry! And during cooking after rolling, the dough is smeared with oil, which makes it even more tender and viscous. See mine step by step recipe with photo and cook delicious homemade soup noodles to feed your family with a great lunch.
Ingredients:
- premium flour - about 100 g;
- chicken egg - 1 pc.;
- fine salt;
- oil (sunflower or olive) - 1 tsp
Recipe with photo step by step:
First, break the egg into a small bowl and shake it to mix the protein and yolk.
Next, add salt to it (it is better to take fine, so that it quickly dissolves during kneading). 
And now adding the sifted flour, we begin the kneading process. 
It will take a lot of time - at least 10-15 minutes, but this is the only way to achieve the perfect dough consistency. 
Now perhaps the most difficult process– 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 so that it becomes even softer, and it is more convenient to work with it.
Then we put it in a roll and cut it into thin noodles. 
After the noodles have dried, we put them in the soup, and store the part that remains in a jar or in a canvas bag. 
Bon Appetit! 
You can cook not only homemade noodles for soup, but also delicious
Beginning hostesses are usually frightened by the process of making homemade noodles. But after reading the recipe, you will see that the noodles are easy and simple to prepare. Yes, and you will need nothing at all: flour, an egg and salt. With this amount of noodles you will feed 5 people, or cook 2 pots of soup. The incomparable aroma of homemade noodles will show the way to your dear household members to the table.
Noodles can be cooked in two ways: by machine and by hand. On the machine, I usually cook thinner noodles for broth or soup; by hand, it is easier to cut noodles for garnish.
To prepare the dough for both types of homemade noodles, you will need the same products. We will need one medium sized egg, flour and a pinch of salt.
Break the egg into a bowl, add a pinch of salt. Sift the flour and add to the egg in portions, stirring first with a fork and then with your hand. Knead until the dough is homogeneous, and wrap the resulting bun of dough in a film and leave to rest for half an hour. Focus on your pain. The dough should be tight.
From the rested dough we will cook noodles on a typewriter. Divide the dough into 4 pieces. Roll out each part very thinly. How thinner dough roll out, the more beautiful the noodles will be. Place a colored towel under the dough, and if the patterns are distinguishable, then the dough is ready. While we were rolling out the fourth cake, the first one dried out a little, which is what we needed.
We twist the first, slightly dried-up shortcake with a roll.
We cut the rolls. The thickness depends on how thick the noodles you want to be.
Gently separate the noodles with your fingers and dry them. Can be used immediately or dried completely and stored in paper bags or boxes.
If you want to boil the noodles, boil them in plenty of salted water to taste. 4-5 minutes is enough. Such noodles, which do not include water, will never spread.
Throw the noodles in a colander and serve either just with butter or with sauce, delicious!
To cook noodles on a typewriter, we also do not divide the dough, but roll it into a long sausage and flatten it with our hands. And then we pass in the typewriter. At the same time, we instruct the division number 1. Then we change the divisions from the thickest to the thinnest, without missing, in any case, a single division. If you skip divisions, the dough will tear. Roll out the thinnest dough.
We cut a long strip into pieces, the length of which is equal to the length of the noodles. Then we pass it into the slot with sliced \u200b\u200band cut the thinnest noodles.
We leave the noodles to dry, sprinkled with flour, turn over from time to time. When the noodles are dry, we transfer them to a paper bag or a cardboard box in which we will store.
The noodles are ready, bon appetit!
Everyone knows that homemade pasta and noodles are the most delicious, and store products are noticeably inferior to them.
Noodles are present in the cuisines of many countries, homemade noodles are also prepared by Russian housewives. I propose to prepare a universal dough for homemade noodles using durum flour.
Products made from such a dough do not boil in soup, keep their shape well and have a wonderful taste. From this test, you can cut noodles of any size convenient for you and use both in the first and second courses.
Prepare the necessary ingredients: wheat flour premium, durum wheat flour, eggs and salt.
Mix both types of flour in a bowl.
Make a well in the center and crack in the eggs. Add salt.
Start kneading the dough with a circular motion of the spatula.
When it becomes difficult to mix with a spatula, start kneading the dough with your hands. If you feel that the dough is too dense, you can pour in a couple of tablespoons of warm water.
You will have to knead the dough intensively and for a long time, about 15-20 minutes, since durum wheat flour is noticeably coarser than premium flour.
As a result, you should get a smooth and elastic dough pleasant yellowish hue. Not too hard and not too soft.
Dough for homemade noodles is ready. You can start cooking noodles at home!
