Previously, many women who strictly monitored their weight included pasta, noodles and other dishes on the list of the strictest taboos. flour products. Today it is reliably known that pasta made from flour durum varieties wheat, absolutely do not harm the figure.
Healthy homemade noodles
This is good news, as there are countless dishes that can be prepared from noodles, pasta or vermicelli. And some hostesses prefer not to buy pasta and make your own homemade noodles.
Shop counters today are literally overflowing with pasta from various manufacturers, all kinds of shapes, sizes and even colors. But there is nothing tastier than noodles, cooked at home, with our own hands, according to the recipes of our great-grandmothers, grandmothers and mothers.
But after all, a modern woman already has a huge burden of responsibilities: work, household chores, caring for children. Most often, in a free minute, you want to spend on yourself, and not stand for hours in the kitchen. So it turns out that we buy a finished product, trying to save our time.
However, if you feel like pampering your family and friends, cook homemade noodles for them. We are sure that this dish will warm their soul, because they will feel your boundless love and care. And to cook homemade noodles took as little time as possible, connect your household members to the cause. After all, everyone likes the taste of homemade noodles, and therefore your relatives are unlikely to refuse to help you prepare it. So, the husband can be entrusted with the responsible and rather laborious task of kneading and rolling out the dough, and the kids will certainly not refuse to help their mother cut the noodles into thin strips!
Cooking noodles at home (recipe)
So, let's start with the preparation of the dough. To make homemade noodles you will need:
- 400 gr. flour
- 8 yolks
- 50 gr. vegetable oil
- 2-3 gr. salt
- 1 tbsp water
- In a large bowl or directly on the table, pour a slide of 400 gr. flour, make a well in the top.
- Then, in a separate bowl, mix 8 yolks with salt, vegetable oil and 1 tablespoon of cold water, beat until smooth.
- Pour the resulting yolk mass into the recess in the flour and begin to gently mix it with the flour. When the dough is thick enough, start kneading it with your hands.
The dough should be as tight and plastic as possible, the quality of the resulting noodles depends on this. Therefore, at the stage of kneading the dough, you cannot do without the strong hands of your beloved man - he will cope with the dough faster and better than you. The steeper the dough, the better the noodles will turn out, and therefore we call the representative of the strong half of humanity and solemnly entrust him with this responsible business, of course, under your strict guidance.
- Before you start rolling, leave the dough for 10-15 minutes, covered with a towel or an inverted bowl, it should stand.
- Then we get back to work. First, sprinkle the table with a sufficiently thick layer of flour, put the dough on it, and start rolling, gradually adding flour under the rolling pin in order to avoid the dough sticking to the rolling pin.
Rotate the dough periodically while rolling. so it doesn't stick to the table. The thinner the dough is rolled out, the better, therefore, again, you can call a strong man for help. The ideal option is when the thickness of the dough does not exceed 1 mm.
In order to make short noodles from the rolled dough, you need to cut the dough into strips of 1.5-2 centimeters, then fold the resulting strips in a pile, remembering to sprinkle them with flour to avoid sticking.
- Now take a thin knife sharper and start cutting the noodles, try to make it as thin as possible. In the process of cutting, do not forget to turn over and shake the already cut noodles so that they do not have time to stick together.
If you decide to make long noodles, Sprinkle the rolled dough with flour and roll it into a roll, then cut it thinly and shake the resulting noodles to unfold.
- So you have reached the finish line, now it remains only to dry the homemade noodles, for this, scatter it in a thin layer on a floured baking sheet or table and leave it to dry for about 30-40 minutes.
What to do with homemade noodles?
Noodles can be prepared ahead of time to do this, it must be dried to brittleness, sprinkled with flour and stored in a linen bag.
Before cooking, place homemade noodles in a sieve and shake a little to remove excess flour. Now it all depends on your tastes and imagination.
- Homemade boiled noodles are good as a side dish.
- Milk soup lovers you will surely like the following cooking option: you need to put the pre-boiled noodles in a colander, let the water drain, then pour boiled milk, add sugar and butter to taste.
- A chicken soup with homemade noodles simply a classic of culinary art. For home cooking chicken noodles you will need rich chicken broth. Separate the boiled chicken meat from the bones, cut into small portions, put in the broth along with the noodles. Remove from heat after 10 min. after boiling. You can add some chopped parsley.
Homemade noodles: many options
- If you are not afraid to experiment in the kitchen, you can cook a lot of different options for homemade noodles. For example, replacing wheat buckwheat flour and giving up eggs, you get buckwheat homemade noodles.
- For cooking rice noodles you need 3 glasses rice flour, 2 tbsp. l. starch, salt and 2 cups cold water.
- In addition, sweet lovers will surely like chocolate noodle flavor, for the preparation of which you just need to add about 40-50 gr. to the dough. cocoa powder.
- For lovers of unusual and original dishes, we can offer cook colorful homemade noodles, especially since it's quite simple. You just need to add a little beet or carrot juice to the egg mixture before mixing it with flour - as a result, you will get one-time or yellow noodles.
- In addition, with the help of special knives and various molds, you can create various options. figured homemade noodles.
homemade carrot noodle recipe
Another option for making homemade noodles is "carrot".
To make carrot noodles you will need:
- 200 gr. carrots
- 1 tbsp butter
- 1 tbsp Sahara
- 3 eggs
- ½ tsp salt
- 3-4 st. flour
Preparing homemade noodles:
- Peeled carrots cut into pieces and boil.
- After the carrots have cooled, wipe them through a sieve or chop them in a blender, add all the ingredients except flour, beat.
- Then, gradually adding flour, knead a tight dough.
- Divide the dough into 3-4 parts, roll out thinly and cut into long strips.
- Boiled "carrot" noodles are an excellent side dish for meat and vegetables!
Don't be afraid to experiment in the kitchen and surprise your loved ones! Bon Appetit!
Our grandmothers hardly looked into the notebook when preparing this dish. My grandmother kneaded the dough effortlessly, adjusting the amount of food along the way. She shared her secret with me, and I with you.
Properly cooked homemade noodles do not boil soft, they are tender, moderately elastic. To make it this way, do not add water when kneading.
If there is not enough moisture, enter the egg (or one yolk if you are making the dough on the yolks), but not water. Otherwise, the pasta will be loose and it is possible that it will boil.
Dried egg noodles made according to this recipe will keep for up to 2 months, so feel free to knead double the rate and stock up for future use.
Ingredients:
- Chicken egg - 3 pieces;
- Flour - 300 g;
- Vegetable oil - 1 tsp.
On a note
The number of ingredients is calculated based on the fact that 1 egg is taken for every 100 g of flour.
Cooking:
- We sift the flour and drive the eggs into the recess in the center, pour in the oil.
- We knead the dough. It becomes thick and tight.
- We shift into a bag, cover with a bowl or cover with cling film, leave for at least half an hour.
- We divide the bun in half, roll each part separately. Rolling thickness does not exceed 1 mm.
- Let the dough dry a little so that it does not stick to the knife.
- Then we proceed depending on what kind of cutting we need. If it is long, then we fold the sheet into a tube, if it is short, we fold it four times, cut it into strips 3-5 cm wide, collect them in a pile and cut the strips of the desired width.
- Lay out to dry.
This is a basic (classic) dough for homemade noodles, cooked on eggs without water. If you are making a batch for soup and are not going to store homemade flour for a long time, you can add salt to long-term storage you don't have to do this.
If there is no time to dry, this can be done quickly in a dry frying pan over low heat. Make sure that drying does not turn into frying.
Homemade lean noodles - no eggs
If for some reason eggs are excluded from your diet, you can cook lean homemade noodles. It will be just as delicious. This recipe contains water. For beauty, add turmeric, it will give a beautiful yellowish tint. We will take products in small quantities, we will not procure for the future.
Products:
- Water - 100 ml;
- Wheat flour - 1 cup plus 1 tbsp. l.;
- Vegetable oil - 1/2 tbsp. l;
- Salt - ½ tsp
On a note
As a measure for flour, we take a glass with a capacity of 250 ml.
If this amount is not enough, proportionally increase all the ingredients. For example, 200 ml of water will require 2 cups of flour, plus 2 tbsp. spoons. Salt - 1 teaspoon full, vegetable oil 1 tbsp. l.
Cooking:
- Dissolve salt in warm water.
- Pour the flour into a bowl, make a well in the center. We add oil and water.
- Knead a fairly stiff dough.
- Cover with foil or transfer the bun to a bag, leave for 15-20 minutes.
- Roll out, cut in any convenient way.
Noodles for soup with herbs
The dough can be colored with pomace from vegetables or chopped greens can be added to it. It will turn out original and quite festive.
Juices are used for coloring:
- Beet;
- tomato;
- Carrot.
Spices:
- Saffron;
- Turmeric.
- Spinach;
- Basil.
Green homemade noodles cooked with spinach. This greens is rich in vitamins, the soup turns out to be tasty, bright and healthy. You can use fresh or frozen spinach.
For 100 g of flour you will need:
- 1 st. tablespoon chopped fresh or frozen spinach
- 2 tsp vegetable oil;
- 1 egg.
If you want to make a dough without eggs, then for lean noodles, use 4 tbsp. spoons of water.
Dough recipe with a photo of the finished product:
- Knead as usual - break the egg into the recess of the flour and pour in the vegetable oil.
- Spinach should be added along with the egg.
- Sprinkle more flour if necessary.
It will look like this:
Homemade noodle dough for manual and electric noodle cutter
If you want to make real Italian pasta, then durum flour is indispensable. It gives that special taste that distinguishes this dish. For pasta cutter, the dough must be very tight, so it is kneaded either by hand or in a special dough mixer.
Ingredients:
- Wheat flour - 250 g;
- Durum flour - 250 g;
- Eggs - 5 pcs.
Cooking:
- Knead a tight dough. When cutting with a knife, it should not stick and stretch.
- After kneading, the dough should stand for half an hour. During this time, it will gain elasticity.
- Roll small pieces through a dough sheeter. The mode depends on the model, you need to start with the largest. After the first rolling, the sheet of dough is folded so as to hide the torn edges. Gradually reduce the gap between the rollers.
- After rolling and cutting, hang the strips on a special dryer or lay them out on a table.
The ideal dough for making homemade noodles, designed for noodle cutter, does not fold when pressed. It is homogeneous and should not contain any inclusions and lumps.
We offer you to watch a video recipe that uses a noodle cutter.
Dough for homemade noodles in a household bread machine
The products you need are:
- Eggs - 3 pcs.;
- Flour - 300 g.
It is difficult to give exact proportions, since eggs are different, so we advise you to add flour gradually - first 100 g, then add another handful, and so on. At the same time, be sure to make sure that the bread machine motor works without overload. Part of the specified amount of flour will go into the bread machine, the rest - for kneading by hand.
The dough should turn out like dumplings. If there is such a mode, then we knead on it. If there is no such mode in the bread machine, then we detect 18 minutes from the start of the kneading. By this time, an elastic, well-kneaded bun is obtained.
After the main part of the work is done, pour flour on the table, take the dough out of the bread machine and continue to knead it by hand.
Making dough for homemade noodles is a laborious process, but in a bread machine the most difficult stage is mechanized, so much less effort is required for manual kneading. Do not forget to let the kolobok stand - cover it with a film or a bowl and leave it for at least half an hour.
How much to cook, how to cut and store homemade noodles
Noodles cook quickly, especially those that are freshly cooked. Its preparation time is on average 7 minutes. To keep the broth light, you need to get rid of the remnants of flour. To do this, the workpiece is pre-boiled in boiling water for 3 minutes, and after that it is transferred to a pot with soup, where it is cooked for another 4-5 minutes.
How long to cook homemade noodles depends on how they are stored. If it is fresh, not dried, it is enough to boil it for 3 minutes after it pops up. Dry cook longer. After boiling the broth again, at least five minutes should pass (the total time from bookmarking to readiness is 10 minutes).
Dry noodles in several ways:
- Natural air drying;
- In the oven;
- In a frying pan;
- In an electric dryer.
Type products long spaghetti hung on dryers or on improvised devices. For this, even a dryer for clothes or dishes, hangers for clothes, a rope stretched over the table are suitable.
It is convenient to dry the noodles on the bottle rack supplied with the refrigerator. Most often, this "shelf" gathers dust in the pantry. It's time to get it out of there and adapt it for drying homemade noodles.
In the oven at 200°C, you get delicious, lightly browned homemade noodles for mushroom soup in 10 minutes.
For long-term storage in the oven, the temperature is set to the lowest possible, the oven door does not need to be closed.
For soup, short noodles are used, they can be dried on the table, mesh pallets, on sieves.
Drying time is determined experimentally. It depends on whether the dough is made on eggs or water, how thinly it is rolled out, on the power of the device, temperature and humidity in the room.
Dried noodles are stored exclusively in paper bags, as they become moldy in plastic bags. After a couple of weeks, it can be transferred to a glass jar.
In addition to drying, the freezing method is used for storage. To do this, you still have to dry it, after which you need to put it in a bag and send it to the freezer. In this way it is convenient to store "nests", which are twisted just before drying.
How to cut long and short homemade noodles
If the household does not have a noodle cutter, do not be discouraged. You can also cut homemade noodles evenly and thinly by hand. To do this, roll out the dough thinly (1 mm). Dry it - 15 minutes is enough for an egg, it will take a little longer to dry without eggs.
- Roll up a tight roll.
- Then proceed depending on what kind of noodles you want to get. If short, cut the roll into a herringbone; if long, cut straight.
- Fluff up the noodles immediately after slicing so they don't stick together. At the same time, try not to use flour, sweep the rest from the table, and lay out the finished product on paper or cloth. Leave until the morning, after which you can cook the soup.
Homemade noodles are not only suitable for soup, any recipe can be used for cooking delicious pasta with various sauces, vegetables and seafood. And the dough is rolled out in thin layers, cut into rectangles, dried and made into lasagna.
In my now distant childhood, when I went on vacation to the countryside, one of the brightest memories was how my grandmother made homemade noodles. At first, I did not understand why waste time on this when you can go to the store and just buy it there without any hassle.
My grandmother smiled at my reaction and asked me to wait until dinner, saying that then all my questions would disappear by themselves. I was looking forward to this moment to understand: why and why. And finally, my first acquaintance with homemade noodles made by tireless grandmother's hands took place. Its taste was so great that since then this dish has become one of my favorites.
I hope that my grandchildren will be happy to cook this simple, but so tasty - homemade noodles with chicken.
And if you still have doubts about whether it is worth doing this, let's try to do it together now so that you finally decide whether you need it or not. After all, as they say: it is better to try once than listen a hundred times!
Ingredients:
For noodles:
Flour premium- 1 glass (250 ml);
Chicken egg - 1 piece;
Boiled water - 2-3 tablespoons;
Salt kitchen - a pinch;
For the broth:
Chicken quarter;
Carrot;
Onion;
Bay leaf;
Allspice;
Turmeric (optional)
Recipe:
As you can see, a very simple set of products, and the dish will turn out to be very tasty and satisfying. And most importantly, without any additives that are unnecessary for our body, which you also agree is an important plus in favor of homemade noodles.
If you want to enjoy this dish immediately after cooking, then put a pot on the stove with cold water(according to the number of expected servings) and lay in it a chicken quarter, peeled and cut in half onion, sliced \u200b\u200bcarrots, bay leaves and allspice peas.
From all of the above, we will cook a great fragrant chicken broth. It is better to pre-fill the meat with cold water and let the water boil, then drain, wash the meat and after this procedure start cooking the main broth.
And while it is cooking, we will calmly prepare our homemade noodles. I can assure you that we will cope with this task quickly enough. And so we begin - note the time.
Pour a glass of sifted (oxygenated) flour into a container.
We make a hole in it and pour the egg into it, add water and salt.
Using a fork, begin to knead the dough (stir in a circle).
Continue until the dough comes together.
And now we will continue the process of making dough for noodles directly with our hands. Knead with flour until the dough is smooth and fairly firm (not soft).
And now, when the dough is ready, let's start rolling. To do this, we divide it into parts convenient for you and begin to roll into the reservoir using a regular rolling pin.
The thickness of the rolled dough at the exit should be about 1-1.5 ml. In this process, do not forget to constantly sprinkle the surface with flour. Only with its help you will easily be able to cope with the task. But in principle, there is nothing complicated.
We cut the rolled layer into strips 2.5-3 cm wide.
We crush the noodles prepared in this way on the surface and, if we want to dry them for further use, we leave them in this form. But at the same time, during drying, you will need to mix it a couple of times with your hands.
I had it this time. The noodles dried up until the next day at room temperature. There was such a slide, when weighed, it was equal (in dry form) to 200 grams.
But back to our chicken broth. By this time, he had already cooked. Remove carrots, bay leaf and pepper from it. We take out the meat and divide it into portions. Throw in the noodles previously sifted on a sieve (freed from excess flour) into the boiling broth and cook until cooked for about five minutes. Salt to taste and add turmeric if desired.
Pour into bowls and season with herbs. Have a delicious lunch!
MK was prepared by Lyudmila Lebed (Chrysanthemum)
Homemade noodles - best recipes cooking. How to properly and tasty cook homemade noodles. Homemade noodles - general description
All kinds of pasta are very actively used in cooking for the preparation of a huge number of dishes. They are added to soups and salads, served as a side dish or as an independent dish with sauce. The assortment of pasta, noodles and vermicelli is now striking in its diversity. But they all taste the same. What can not be said about homemade noodles. Here it is very different from the store products. Homemade noodles are fragrant, tender and very beautiful. Especially if you are not afraid of experiments and add natural ingredients to the dough. food colorings.
We will tell you how to properly and tasty cook homemade noodles, and share the most original recipes her preparation.
Homemade noodles - the best cooking recipes
Recipe number 1. Homemade noodles - a classic recipe
First of all, we will tell you about the simplest and most common recipe for making homemade noodles.
To make homemade noodles classic recipe you will need the following ingredients:
1. Wheat flour of the highest grade - 140 grams.
2. Chicken eggs - 1 piece.
3. Salt - a pinch.
Cooking instructions:
1. Sift wheat flour through a sieve onto the working surface of the table so that a slide is obtained. Now we make a hole in the center. We break into this hole egg, add a pinch of salt and pour in two tablespoons of cold water.
2. Now we begin to knead the dough with our hands. Add more flour as needed. The dough should be tight and not sticky to your hands. Ready dough Transfer to a bowl, cover with a clean kitchen towel and let rest for fifteen minutes.
3. We return the rested dough to the working surface of the table, roll it out very thinly with a rolling pin, leave it for three minutes. Then lightly dust the dough with flour and roll it up. Now cut the roll into thin slices and unfold, again leave the dough to dry.
That's all, now you can boil the resulting noodles and use it for its intended purpose.
Homemade noodles are ready! Bon Appetit!
Recipe number 2. Homemade egg noodles
Amazingly delicious rich yellow noodles will be a wonderful decoration of your dining table. These noodles are great for serving as a side dish or can be added to soups and broths.
To make homemade egg noodles, you will need the following ingredients:
1. Wheat flour of the highest grade - 400 grams.
2. Vegetable oil - 50 ml.
3. Chicken eggs - 8 pieces.
4. Salt - a pinch.
Cooking instructions:
1. Sift wheat flour onto the working surface of the table, forming a slide. In the center of the resulting slide we make a hole.
2. We take chicken eggs, separate the proteins from the yolks. Proteins are not needed, and the yolks are sent to a separate bowl. Pour vegetable oil there, add a pinch of salt and six tablespoons of cold water. Thoroughly mix all the ingredients with a whisk or mixer until a homogeneous mass is obtained.
3. Now we gradually begin to pour the resulting yolk mass into the flour hole. Using a wooden spoon, knead the dough. When it becomes impossible to work with a spoon, we begin to knead the dough with our hands. As a result, you should get a homogeneous hard dough yellow color. We form a ball from the dough, cover it with a napkin or towel and leave to rest for fifteen minutes.
4. Sprinkle the working surface of the table with flour and begin to roll out the dough into a very thin layer. The resulting layer is cut into thin strips and left to dry for a while.
Homemade egg noodles are ready! Bon Appetit!
Recipe number 3. Carrot homemade noodles
Surely, on the shelves of stores you have met noodles or pasta in green or red. It looks very original, and the children are simply delighted with such a delicacy. But we cannot know for sure what exactly the noodles are tinted with in production. Therefore, we offer you a recipe for making homemade orange noodles exclusively from natural ingredients.
To make homemade carrot noodles, you will need the following ingredients:
1. Carrots - 2 pieces of medium size.
2. Wheat flour - 3 cups.
3. Chicken eggs - 3 pieces.
4. Butter - 15 grams.
5. Sugar - 1 tablespoon.
6. Salt - a pinch.
Cooking instructions:
1. Peel the carrots, rinse thoroughly under running water and cut into small pieces. Shredded carrots are transferred to a saucepan, poured with water, boiled for twenty minutes after boiling. Then drain the water, cool the carrots and grind with a blender to a puree state. If there is no blender, then you can grind the carrots through a fine sieve.
2. Transfer the resulting carrot puree to a deep bowl. Add salt, granulated sugar and melted butter, break chicken eggs. Using a mixer, beat everything until a homogeneous consistency is obtained. Now, in small portions, we begin to introduce the sifted flour, knead the steep dough. You may need a little more flour, be guided by the consistency, the dough should not stick to your hands.
3. Roll the finished dough into a ball, wrap it in cling film and leave to rest for ten minutes. After the specified time, divide the dough into several equal parts. We put it in turn on the work surface sprinkled with flour, roll it out as thin as possible, and cut into noodles. Let the noodles dry and use as directed.
Homemade carrot noodles are ready! Bon Appetit!
Recipe number 4. Homemade buckwheat noodles with beef and vegetables
Now we will share with you the recipe for making homemade buckwheat noodles. Such noodles are not only tasty, but also very healthy. Buckwheat noodle dishes will diversify and complement your daily menu.
To prepare homemade buckwheat noodles with beef and vegetables, you will need the following ingredients:
1. Wheat flour - 1 cup.
2. Buckwheat flour - 1.5 cups.
3. Salt - a pinch.
4. Beef tenderloin - 300 grams.
5. Carrots - 1 piece.
6. Onion - 1 medium-sized head.
7. fresh tomatoes- 2 pieces.
8. Vegetable oil for frying.
9. Spices to taste.
Cooking instructions:
1. To begin with, sift the buckwheat and wheat flour together with salt into a deep bowl, mix well. Pour the resulting flour mixture onto the work surface of the table, forming a slide. Now we make a small depression in the center and pour some warm water into it. We begin to knead the dough with a wooden spatula, then we connect our hands. Knead the dough well for at least fifteen minutes. It should be very flexible and pliable. We form a ball from the dough, cover it with a cotton napkin and leave it to rest for fifteen minutes.
2. Sprinkle the working surface of the table with wheat flour, lay out the dough and roll it into a thin layer. This layer is now folded into several layers and cut into strips. Now shake off the excess flour, unfold the noodles and leave them to dry.
3. At this time, let's prepare the rest of the ingredients. Rinse the pre-thawed beef tenderloin under running water, dry it with paper towels and cut into thin slices. Peel the carrots, wash and rub on a coarse grater. Onions are peeled, rinsed and finely chopped. Rinse the tomatoes and cut into small pieces.
4. Heat the vegetable oil in a pan, put the chopped onions and carrots, fry until a beautiful golden color. Add chopped beef, mix, fry everything together at maximum heat until a delicious crust forms on the meat.
5. We send chopped tomatoes to the pan, add salt and spices, reduce the heat, mix. Add some water, cover the pan with a lid. Stew the meat for an hour. Add water as needed.
6. Pour water into a deep saucepan, add a little salt and wait until it boils. We lower the dried noodles into boiling water, cook for a couple of minutes. Then we throw the finished noodles into a colander and pour over with cold water.
We lay out the finished noodles on plates, put the meat on top, pour plenty of sauce over and serve.
Homemade buckwheat noodles with beef and vegetables are ready! Bon Appetit!
Recipe number 5. Homemade chocolate noodles
To please and surprise your kids with new and original dish try making chocolate noodles. From such noodles it turns out amazing milk soup.
To make homemade chocolate noodles, you will need the following ingredients:
1. Wheat flour of the highest grade - 200 grams.
2. Chicken eggs - 1 piece.
3. Sugar - 2 tablespoons.
4. Cocoa powder - 2 tablespoons.
5. Salt a pinch.
Cooking instructions:
1. Sift wheat flour into a deep bowl, add cocoa powder, granulated sugar and a pinch of salt, mix thoroughly. Pour the resulting dry mixture into a slide on the working surface of the table, make a hole in the middle. We break the chicken egg into this hole, pour a little cold water and begin to knead the dough. Add more water or flour as needed. The resulting chocolate dough roll into a ball and wrap in cling film to prevent winding. Let the dough rest for fifteen minutes.
2. Put the rested dough on the working surface of the table, sprinkled with flour. Roll out into a very thin layer, then roll up and cut into pieces. We unfold the noodles and leave it to dry.
3. At this time, pour one liter of water and one liter of milk into the pan, wait until it boils, and reduce the heat. We lower the chocolate noodles into the pan, add a little granulated sugar or vanilla sugar, cook until tender. Pour the finished milk soup into bowls, season with butter and serve.
Homemade chocolate noodles and soup from it are ready! Bon Appetit!
Recipe number 6. Lean homemade noodles
This unique recipe for making homemade noodles is ideal for people who follow a lean or vegetarian diet. And in order to please ourselves with colorful dishes during Lent, we will cook not simple noodles, but red noodles.
To make lean homemade noodles, you will need the following ingredients:
1. Wheat flour - 100 grams.
2. Beets - 1 piece.
3. Salt - a pinch.
Cooking instructions:
1. First of all, we thoroughly wash the beets, put them in a saucepan, pour cold water over them and boil until tender. Then drain the water, let the beets cool, peel and rub on a fine grater. Gauze is folded into several layers. Put the grated beets on cheesecloth, wrap tightly and squeeze the juice.
2. Sift wheat flour into a deep bowl, make a hole, pour the resulting beetroot juice into this hole, add a pinch of salt. Let's start kneading the dough. Add water as needed if there is not enough juice. We form a ball from the dough, cover the bowl with a towel and leave for fifteen minutes.
3. Put the rested dough on the working surface of the table, sprinkle it with a little flour and begin to roll it into a thin layer. We cut this layer into noodles in any convenient way and leave it to dry.
Lenten homemade noodles are ready! Bon Appetit!
Recipe number 7. Homemade green noodles
We continue to experiment and cook colorful noodles using only natural dyes.
To make homemade green noodles, you will need the following ingredients:
1. Fresh spinach - 200 grams.
2. Wheat flour - 2 cups.
3. Chicken eggs - 2 pieces.
4. Vegetable oil - 2 tablespoons.
5. Salt - a pinch.
Cooking instructions:
1. Pour water into the pan, bring to a boil. Now dip the spinach into boiling water, boil for two to three minutes. After that, drain the water, dry the spinach. Then grind the spinach with a blender to make a slurry. Can be rubbed through a sieve. So, in a bowl with the resulting green gruel, break the chicken eggs, add salt and vegetable oil. Beat everything well with a mixer until smooth.
2. Sift the flour onto the working surface of the table, form a hill with a hole in the middle. Pour liquid ingredients into this hole, while kneading the dough with a wooden spoon. Then we put the spoon aside and begin to knead the dough with our hands. Focus on its consistency. You may need to add a little water or sprinkle flour.
3. Ready dough we give a little rest, then, as thin as possible, roll out and cut into noodles. We dry the noodles and put them away for storage, or immediately use them for their intended purpose.
Homemade green noodles are ready! Bon Appetit!
Recipe number 8. Homemade noodles with dry herbs
We bring to your attention a recipe for very fragrant and beautiful noodles with the addition of dry herbs.
To make homemade herb noodles, you will need the following ingredients:
1. Wheat flour - 150 grams.
2. Chicken eggs - 1 piece.
3. Olive oil- 1 tablespoon.
4. A mixture of dried herbs (tarragon, marjoram, thyme, basil, dill, etc.) - 2 tablespoons.
5. Salt - a pinch.
Cooking instructions:
1. Sift wheat flour into a deep bowl, add dry herbs and salt, mix well. Pour this dry mixture on the table, make a slide. Make a well in the center of the flour mound. Crack an egg into this hole and pour in some water. We start kneading the dough. It should be elastic and dense. Roll the dough into a ball, cover it with a towel and leave to rest for twenty minutes.
2. Sprinkle the desktop with flour, lay out the dough and begin to roll it very thinly. The resulting layer is lightly sprinkled with flour and folded into a few words. Cut the noodles, shake off excess flour, unfold and leave to dry.
As you can see, the noodles turned out to be not only very fragrant, but also of an unusual color.
Homemade noodles with dry herbs are ready! Bon Appetit!
Homemade noodles are a delicious and nutritious side dish, as well as an indispensable topping for first courses. Such noodles are cooked instantly, which is convenient, and it tastes much nicer than any store-bought one. Therefore, we recommend that you immediately prepare a double portion of food, find some free time and knead the noodles. You won't regret it, even if you've never tried it. And we will popularly tell you how to make homemade noodles with your own hands.
How to make classic homemade noodles
Homemade noodles for soup are even in GOST. True, it consists only of flour not lower than the first grade, salt and water. However, if you really want homemade noodles, then make it with eggs. The second prerequisite is that it must be rubbed cool. The denser the dough, the more flour it contains, the less likely it is that the noodles will “disperse” through the broth in the very first half hour after cooking.
So, the classic noodles are:
- glass of water;
- a good pinch of salt;
- two eggs;
- as much flour as the dough will take with a dense batch.
If you don't have experience with simple test, then we recommend taking a bowl and kneading the dough in it. But you can get by with a simple cutting board.
- Pour flour on top of it, make a well and beat in the eggs. Sprinkle salt and pour out water. The dough is kneaded from the center with flour sprinkled around the edges.
- The dough will be tough, very thick, but still keep kneading and add flour little by little. Put the grated dough as tightly as possible under the bowl for half an hour so that it becomes more pliable for rolling.
- After 30 minutes, you can roll out the workpiece with a rolling pin to the thinnest layer - approximately 1 mm.
- It is not difficult to cut a sheet of dough into noodles: you need to sprinkle it with flour, cut into strips and, folding them in a pile, cut them obliquely.
When cutting, you have to dust the sheet with flour. So that the broth does not come out cloudy in this regard, it is recommended that, before lowering the noodles into the soup, throw them into boiling water for a moment to wash off the excess flour.
There is another way to cut.
- Leave a very thin sheet of dough on the table to dry a little, but not to brittleness. Usually 10-15 minutes is enough.
- Wrap the dried layer on a rolling pin or simply fold it into a roll.
- Start cutting the thinnest noodles with diagonal movements.
If you like long noodles, cut straight, if you like small and short, 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 put into dry jars.
Delicious egg noodles for soup
Knowing how to make dough for homemade noodles, you can improve it with different additives. For example, interesting colored noodles are obtained by adding beetroot, carrot, spinach juice instead of water. Accordingly, the product will be multi-colored and enriched with vitamins.
Water is not needed here. The less water, the more “cementing” eggs 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 such noodles, you need:
- 1 egg;
- 1 glass of flour;
- salt.
Salt is added to taste. You can make such noodles on the 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. Soup with such noodles will be transparent.
The bookmark is given for one preparation of the first course. To immediately make the workpiece several times, you can increase proportionally all the components three times. The dough turns out to be very tight, it is not easy to knead and roll it out, for the convenience of rolling out, 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 custard dough
Choux pastry for noodles is not at all what we do in the preparation of dough for cakes. There, the task is to achieve voids inside the product by intervening eggs. Everything is simpler here: in contrast to the simple unleavened dough, flour is combined with boiling water, that is, it is brewed. Then the whole process goes on as usual - kneading, rolling, drying and cutting into strips.
For 350 g of flour, 180 g of boiling water, a small spoonful of salt and 3 tbsp. tablespoons 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 cook choux pastry no starch. It comes out pliable, elastic, although it will take a little more time than usual fresh.
Prepare:
- 1 st. a spoonful of potato starch;
- 3-4 cups sifted wheat flour;
- 250 ml of cold water;
- 1 teaspoon of salt.
This is how the dough is made.
- In 3 st. tablespoons of cold water (take from the total volume) dilute the starch and mix to make a slurry.
- Boil the rest of the water and add diluted starch to it. Cool down.
- Pour two cups of flour into a bowl, add starch paste, oil and salt.
- Knead the dough, gradually adding enough flour to make an elastic, but plastic dough.
- Set it aside overnight in the refrigerator. You can work on the test the next day. It is suitable for both noodles and dumplings or dumplings.
For lagman
This dish requires special noodles - hard, but at the same time resilient, which does not sag and retains its taste qualities and after heating.
The test is usually taken:
- flour - 800 g;
- egg - 2 pcs.;
- water - 1.5 cups;
- salt - 1 tsp
The dough is being prepared in the usual way, then let him lie down 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 tsp of soda and 1 tsp of salt in half a glass of water). Wet hands in the solution, moisten the dough with it. They pull it out into thick bundles, moisten it, reassemble it in a bunch, so that, having moistened it, again stretch the bundle.
The last time, when the dough is already well processed with a solution, it is pulled out in bundles, shifting them onto a greased baking sheet. Then again, with their hands, they pull out-twist the flagella as thick as a pencil. This is the lagman noodles, which are boiled in salt water.
Udon Noodles - Easy Recipe
You can also make delicious homemade noodles in the traditional oriental way. Udon noodles are part of Japanese dishes, it is added to meat, salads, vegetables, etc., practically not used as a product in its pure form.
This is noodles without eggs, on one water, salt and flour. Tenderness and softness are given to it by a special cutting in the form of elongated threads of a rounded or flattened section.
Since udon contains practically no vitamins, we suggest preparing an enriched version of noodles using not only finely ground flour, but also unrefined flour. It is done like this.
- Dissolve 4 tsp in a glass of boiling water. salt.
- In a bowl, mix 150 g of refined and 500 g of unrefined flour.
- Combine the solution with flour. Knead a tight ball, which is placed under the film and rolled with a rolling pin. Fold the cake in four again, walk with a rolling pin. Repeat this 5-6 times to make the dough even and smooth. After, roll it back into a ball and send it to a cold place.
- After a few hours, take it out, roll it out with a layer of 3 mm and, folding it in three, cut the roll into thin strips.
Store such noodles 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 dough is kneaded from the components, rested for half an hour, after which noodles are made, which are rolled in starch so that they do not stick together.
Can cook interesting noodles with corn flour.
To do this, take:
- cornmeal - 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:
- Pour dry ingredients into a mixer, add eggs and water.
- Mix for three minutes, then set the dough aside for half an hour and knead again until smooth.
- Cover with a damp cloth, let it lie down for 4 hours.
- Next, roll out the dough with a rolling pin or noodle cutter and cut the dough into layers 1 mm thick and into strips.
wok noodles
Wok noodles are not a dough recipe, but a way to prepare meat or vegetable sauce to traditional Chinese noodles. It cooks very quickly, and for this you need a special frying pan with high sides and a rounded bottom surface of the wok.
- Vegetables are placed in the hot oil in it and fried for just a few minutes, seasoned with spices, salt, soy sauce.
- Boiled Chinese noodles are placed in a vegetable sauce (and you can also use meat fried with vegetables, seafood, etc.).
- Everything is mixed, infused a little and served at the table.
Today it seems to all of us that noodles are one of the most primordial Russian dishes, one of the most popular, that dishes with noodles have always existed. Yes, not so. You may be surprised, but the first mention of noodles dates back to the 16th century, and before that, if noodles were known, they could not boast of special popularity and prevalence. According to V. Pokhlebkin, the Russians borrowed noodles from the Tatars, but gave it their own special flavor. And already in the 17th century, noodles became not only one of the most common dishes in everyday Russian cuisine, but, having gained popularity, fell from the table into folklore. What are the mere teasers about the Vladimir townspeople who chop noodles with an ax! We, the descendants, spoiled by the delights of many cuisines of the world, cannot be surprised at all with noodles. But you can easily seduce with noodles, and seat at the table with just the aroma of properly cooked noodles even now. The main thing is that the noodles are homemade, cooked with love and care. Let's try to find out and remember how to cook homemade noodles today.
At first, the most superficial glance, the preparation of noodles is not fraught with any special secrets. Well, really, is it difficult to mix flour, salt, egg and water, roll out the resulting dough, and cut it into noodles? Even a child can handle it, many will say. And they will be wrong. In the preparation of noodles, every step is important. Correct and accurate selection of verified ingredients, long and thorough dough kneading, proper dough rest and rolling, proper cutting and drying. Only knowing all the subtleties of cooking will allow you to fully enjoy truly delicious, strong homemade noodles. Violation of the technology most often leads to obtaining a soft, strangely blurred substance in the soup, which you can’t call noodles or dare to bring to your mouth.
And how many dishes you can cook if you managed to chop the right homemade noodles! Soups are traditionally prepared with noodles, here we are waiting for healing chicken noodles and unusually tasty and fragrant duck noodles, breathtaking noodles with forest mushrooms and sweet milk. But homemade noodles are not suitable for soups alone. Put it in lamb fat, and serve it with tender lamb ribs, boil it in a strong broth, and at the last moment put it on a baking sheet with a roasted pig, put it in a pot, pour it with milk, sprinkle with grated cheese, and bake it in the oven. You can list dishes for a long time that noodles will decorate with themselves, and new taste will give them. And add fragrant herbs, spicy vegetables, and fragrant spices to the noodles, and you yourself will be surprised how endless the number of unique flavors that such a simple, familiar to everyone homemade noodles can please you.
Today, Culinary Eden has carefully collected and recorded for you the most important secrets and tips, as well as several time-tested recipes that will easily tell novice housewives how to cook homemade noodles.
1. Like most other dough products, the noodles are rolled out on a board using a rolling pin. V. Pokhlebkin strongly advised using for these purposes a wooden board 50x75 cm, preferably carved from linden, aspen, birch. But the connoisseur of Russian cooking scolded plastic boards, rightly believing that their elasticity and pliability are incomparable with the corresponding qualities of a wooden board. However, plastic boards are, of course, more hygienic. Any rolling pin is suitable for rolling out noodle dough, although the rolling pin is monolithic, you will surely find it more convenient. On the other hand, the European rolling pin will require you to apply much less effort when rolling out the dough. For cutting noodles, you can use ordinary sharpened table knives, but it is most convenient to use round dough or pizza knives. Such knives are both straight and curly - allowing you to cut the noodles of the original wavy shape. Those who often cook noodles can be advised to purchase special mechanical or electric machines that will allow you to easily roll out thinly and evenly cut the dough into noodles.
2. The choice of flour for making noodles is most often limited only by your imagination. The point is that, unlike Italian pasta or pasta, noodles do not require a certain type of a certain type of flour at all. Superbly tasty noodles can be made from wheat, buckwheat or oat flour. Noodles are especially tasty, in the preparation of which two to three different types flour. The same can be said about the type of flour. Good noodles can be made from first grade flour, and from coarser flour. Noodles turn out great if you add a little flour of the second grade to the flour of the first grade or finely ground semolina in a coffee grinder. But unlike pasta, when preparing noodles, eggs are necessarily used, often completely replacing the entire liquid part of the dough with them. The task of the eggs is to make the dough as strong and dense as possible so that it does not fall apart in the water.
3. Let's try to knead the simplest noodle dough. Take a glass of sifted wheat flour, pile it on a board, make a small indentation on top and pour in one egg. Cold egg, this is important! Then add a couple of tablespoons of ice water and immediately start kneading your dough, being careful not to spill the liquid onto the board, but to mix it all with flour. Knead the dough for as long and as thoroughly as you can. Even if it seems to you that there is not enough liquid, that there is too much unsoaked flour left, drive these impressions away, and try to keep yourself from wanting to splash extra water. At most, you can add another spoonful of ice water, everything else should be done by the strength of your hands. The stronger and more thoroughly you knead and knead the dough, the smoother, denser and more elastic it will turn out. Wrap the finished dough with cling film and leave in a cool place for 20-30 minutes. During this time, the dough will completely rise, ripen, become elastic and soft.
4. Is your dough ready? Now you have to roll it out and cut noodles out of it. Sprinkle the board with flour, put a dough ball on it, flatten it a little with your hands, sprinkle with flour and start rolling it out using a rolling pin rubbed with flour. First roll out carefully from the center to the edges, trying to give your dough a rounded shape, then roll it out, leaning as hard as possible on the rolling pin, trying to roll out the dough as thinly as possible. When the thickness of the dough sheet reaches a couple of millimeters, again begin to be especially careful, trying not to tear the thin dough sheet. The thinner you can roll out the dough, the better. Remember that even two-millimeter noodles will swell when boiled and turn into a poorly cooked sticky four-millimeter piece of dough.
5. Rolled out? Subtle enough? So almost everything is ready! It remains only to cut our noodles. If you are using round or special shaped knives, then just start cutting the noodles to the thickness you need for your goal. If you want to cut traditional Russian noodles, then first let the dough sheet lie down for 10 - 15 minutes and dry slightly. Then gently dust the sheet with a thin, even layer of flour. Carefully roll the test sheet prepared in this way into a tube, gently flatten it, and then cut it across and slightly obliquely into thin, elegant rings no more than two to three millimeters thick with a very sharp knife. Unfold the finished noodle rings and scatter relatively loosely on a tablecloth or woven towel and let them dry slightly, sometimes gently stirring them. Now your noodles are perfectly ready to be used in any dish you like.
6. Noodles from other types of flour are prepared in exactly the same way. Let's try to cook the most delicious and popular Russian noodles from wheat and buckwheat flour. Mix and sift together through a sieve one cup of wheat flour and a quarter cup of buckwheat flour. Leave another quarter cup of wheat flour for sprinkling. Pour flour into a slide on the board, make a well in the center of the flour slide and pour one a raw egg and three eggshells of ice water. Knead a tight dough, wrap in a towel and let rest for 15 minutes. Roll out the finished dough into a layer no more than one millimeter thick and cut thinly.
7. Rolling and chopping noodles is only half the battle. Now we need to cook this noodles deliciously. Let's start with the traditional Russian chicken noodles, which are quite rightly credited even medicinal properties. Cook a strong broth from two liters of water and 700 gr. hen. Remove the chicken and strain the broth, return to the pot and bring to a boil. Add one finely chopped onion, two bay leaves, two to three saffron stamens, salt and black pepper to taste. Pour the pre-cooked wheat noodles into the boiling broth and cook until tender for five minutes. At the end of cooking, add two tablespoons of parsley, one tablespoon of dill and two minced garlic cloves. Remove from heat and serve immediately. boiled chicken submit separately.
8. It is difficult to find more fragrant and tastier duck noodles, such noodles will easily decorate even festive table. Prepare noodles in advance from one and a half cups of wheat and half a cup of buckwheat flour. Thoroughly rinse and scrape one duck, weighing about two kilograms. With a sharp knife, remove the subcutaneous fat near the neck and tail. Prick the duck skin with a fork in several places, place the duck on a roasting rack and place in an oven preheated to 200⁰. Don't forget to place a baking sheet under the duck! Roast for 30 minutes until the duck is browned and most of the fat has been rendered out. Divide the finished duck into 10 parts, place in a saucepan, add one whole carrot, one onion, one parsley root. Fill everything with 1 ½ liters hot water, bring to a boil and simmer over low heat for 1 ½ hours, regularly skimming excess fat from the surface. Boil the noodles until cooked separately and discard in a colander. When the duck is ready, remove the vegetables, take out the pieces of duck, and strain the broth. When serving, put in each plate a serving of noodles, a piece of duck and pour boiling broth over everything. Serve chopped dill or parsley on plates separately.
9. Fragrant mushroom noodles made from dried porcini mushrooms will remind you of a cold winter sometimes about a warm mushroom summer. Pour one glass of dried porcini mushrooms with 1 ½ liters of cold water and leave for two hours. Remove the mushrooms and rinse from sand and litter, and strain the infusion through gauze. Chop one white part of a leek, one onion, one parsley root and one celery root into large pieces. Pour mushroom infusion into a saucepan, add vegetables and mushrooms, bring to a boil and cook for 30 minutes over low heat under a lid. Remove the cooked vegetables, remove the mushrooms and cut into thin strips. Boil the noodles separately until cooked in the amount you want. Combine in a saucepan mushroom broth, chopped mushrooms and boiled noodles. Bring everything together to a boil, season with salt and pepper, and remove from heat. Before serving, add a piece of butter to the noodles and sprinkle with chopped dill.
10. For a real delicacy has always been revered in Russian 
at home noodle loaf, noodles. And it's not that hard to make it. Make thin noodles with two cups of wheat flour. Bring one liter of milk to a boil, add the noodles and cook until tender for 4-5 minutes, then drain in a colander and cool slightly. Pour half a glass of raisins with plenty of boiling water, let it brew for 15 minutes, and drain in a colander. Lightly beat three eggs with a fork. Mix noodles, raisins and eggs. Put the resulting mixture into a greased baking dish and place in the oven, preheated to 170⁰. Bake until golden brown for 30 minutes. Before serving, drizzle the noodles with melted butter.
And on the pages of "Culinary Eden" you can always find even more new and interesting ideas, tips and recipes that will definitely tell you how to cook homemade noodles.
