Homemade water noodles. Homemade noodle dough

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

Photo by Shutterstock

How to make homemade noodles

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

3 cups flour;

- ¾ glass of water;

Baking soda.

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

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

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

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

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

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

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

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

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

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

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

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

Squid noodle soup recipe

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

500 grams of squid fillet;

250 grams of peeled shrimp;

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

1–2 heads of onions; - 1 egg;

200 grams of flour;

50 grams of butter;

- ½ teaspoon of salt.

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

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

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

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

Do you want to please your loved ones with something delicious? Egg noodles, like nothing else, are suitable for both breakfast and dinner. She will not leave either her gourmet husband or her little children indifferent, because she prepares it with her own hands with great love and care.

Classic recipe for homemade egg noodle dough

This option good for beginner cooks, since the products used here are available to everyone, and the cooking process is easy and not burdensome.

Kitchen appliances and utensils: wooden rolling pin, board, knife, deep bowl.

• It is better to take homemade eggs, with a bright orange yolk, then the noodles will come out a beautiful yellow color.
• The water for the test should be slightly warmed up., but make sure that it is not hot - it loves warmth and warm hands, so it is easier to knead.

• The flour must be sifted first to enrich with oxygen and make the dough not clogged.

Step-by-step preparation

1. Break 4 eggs into a bowl.
   
2. Salt with 2 pinches of salt, pour in 4 tsp. water, stir.
   
3. Gradually pour half of the flour (2 cups) into the bowl, stirring with a spatula.
   
4. Then, in the same bowl, knead the dough with your hands.
   
5. Separate 5-6 tsp. flour for sprinkling. Sprinkle the surface of the board or table with flour, transfer the dough onto it and knead for about 5 minutes, adding the rest of the flour.
   
6. Knead until elastic and smooth so that it does not stick to your hands, roll into a round bun.
   


7. Cut into 8 pieces. Take one part and wrap the rest back in film so they don’t dry out.
   
8. Dust the work surface with flour again.
   
9. Knead the remaining 1 piece of dough, roll it into a log and place it on the prepared surface.
   
10. Roll out very thinly with a wooden rolling pin to a thickness of approximately 1 mm.
    
11. When rolling, gradually add flour to the table so that the dough does not stick. Place the rolled out layer on the board and leave to dry for 20 minutes.
    
12. At this time, the same manipulations are done with the remaining balls. Cut the dried dough layer into 4 pieces of the same width, fold them one on top of the other and cut crosswise, fold again and cut into thin strips (approximately 2 mm each) - exactly the thickness needed for the finished noodles. That's it, you can start cooking!
    

Recipe video

If you would like to learn more about the process of making your own egg noodles, watch the following video.

And this dish will greatly please the smallest members of the household who are picky about any food. All products and dyes here are exclusively natural.

Cooking time: 1 hour.
Number of servings: 8.
Kitchen Tools: blender, knife, large board, rolling pin.

Ingredients

Cooking steps

Preparation

Preparation

Spinach Noodle Dough (Green)

Carrot Noodle Dough (Orange)

Beetroot noodle dough (red)

Cut the rested dough into strips and boil in chicken broth, or in regular salted water. You can also dry it and put it in four different containers, so you can then cook proportional amounts of colorful noodles.

Recipe video

You can learn a more detailed process of making colored egg noodles in the following video.

This is an original and very tasty dish that combines Italian and Asian cuisines. For it, you can take noodles prepared according to one of the above recipes. And the dressing will be fresh bright vegetables, rich chicken broth and juicy pieces of chicken fillet.

Cooking time: 40-50 minutes.
Number of servings: 4.
Kitchen tools: knife, cutting board, 2 liter saucepan, deep frying pan.

Ingredients

Cooking steps

1. Rinse chicken breast under cold running water. Dry. Cut into thin strips, removing all veins.
   


2. Boil 1.5 liters of water in a saucepan, add 1 tsp salt. salt, pour in 1 tbsp. l. sunflower oil, add noodles.
   
3. Cook for about 5 minutes, no longer, because then it will still be cooked in the sauce. Stir constantly with a spatula to prevent sticking.
4. Finely chop 2 cloves of garlic with a knife, fry for 2-3 tbsp. l. olive oil. The garlic will give off its aroma to the oil. As soon as it starts to sizzle, you should immediately remove it, otherwise the oil will become bitter.
   
5. Place strips of meat in a frying pan with aromatic oil and fry over high heat until golden (2-3 minutes, no more, otherwise the meat will become tough and dry).
   
6. Throw in diced tomato and bell pepper.
   


7. Add the contents of 1 pack of Knorr chicken broth to the frying pan; it will give the dish a richer aroma and taste.
   
8. Place the noodles in the pan, adding a little of the water in which they were cooked. This is necessary so that the dish does not burn.
   
9. Fry for another 2-3 minutes, stirring gently with a spatula.
   

The finished dish can be decorated with chopped parsley and served!

Recipe video

If you have any questions about making homemade chicken noodles, you can watch the following video.

How to decorate and what to serve with

• When noodles are served as a side dish, they are placed in a flat wide plate and seasoned with sauce or frying.
• You can place sautéed onions and carrots on top of the finished noodles.
• You can also grate hard cheese.
• Okay simple put a piece of butter on top and generously sprinkle with fresh herbs.
• It goes well with small cracklings and fried onions.
• A good addition is sour cream cheese sauce(add 70 g of hard cheese, grated on a fine grater, to 200 g of sour cream, heat in the oven until the emulsion is homogeneous).

Note to the hostess

• The thinner the dough is rolled out, the more tender the finished dish.. If you place a piece of colored paper under the dough of the correct thickness, it will shine through.
• To cook 200 g of noodles, you need to boil 1 liter of water, add ½ tsp of salt. salt, pour in 1 tbsp. l. sunflower or olive oil and throw in the noodles. Boil for 7-8 minutes, stirring to prevent sticking. Pour into a colander and let the water drain completely.
• If you are not going to cook it at the moment, you can stock up, dry the well-prepared noodles on a tray in one layer, and put them in a container with a lid or put them in a jar.
• If under-dried, it quickly deteriorates in a closed container: it grows moldy and becomes dark and unattractive in appearance.

Alternative dishes

• An interesting option for making homemade pasta is a recipe for stuffed cannelloni.
• Also a good recipe for making tender.
• Fans of Asian cuisine may be interested in recipes for cooking unusual, but no less tasty and appetizing.

It turns out that it’s not so difficult to prepare a delicious homemade lunch with a few ingredients on hand: flour, eggs, vegetable oil. Well, and a little more imagination. And if you have a couple of extra hands or arms, the process of chopping and cooking can turn into a fun family activity! You just have to start! Is there anything else you can add? Suggest your own recipe and design options, they may be useful for others. Write in the comments.

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.

Homemade noodles, mixed only with eggs and flour of the highest quality, are decidedly different from store-bought counterparts, and they will cost mere pennies. Dried noodles can be stored in a paper or linen bag and used if necessary.
I will show you a simple step-by-step recipe for preparing such delicious noodles in an uncomplicated way.
Homemade noodles will definitely decorate and complement the dish if you use it instead of store-bought ones.

Flour is calculated according to the proportion: 1 egg - 100 g of flour.

Ingredients:

• a) premium flour - 200 g,
• b) chicken eggs - 2 pcs.,
• c) vegetable oil - 10 ml.

Just three ingredients!

Making homemade noodles:

1. Sift the flour through a sieve into a deep bowl. Make a well in the center and crack the eggs into it, then pour in the oil.

2. Knead a tight dough - it will be difficult to knead, but at this stage you need to form a bun. Place it in a bag and let the dough rest for 10 minutes.

3. The rested dough will become more pliable and pleasant to work with. For convenience, divide the bun into 3 balls and roll each one separately. The rolled sheet should be thin and transparent, like tracing paper.

4. Transfer the finished layer to a towel to dry a little.

5. Once all the dough is rolled out and dried, you can start cutting the noodles. To prevent it from being too long, the layer can be cut in half.

6. Next, roll up the tube.

7. Holding the knife at an angle (so as not to cut your fingers), cut thin noodles.

8. The rolled noodles will begin to unwind if you lift them up and crush them with your fingers.

You can immediately use these noodles to prepare a side dish or cook soup with them in chicken broth. If you dry homemade noodles for some time, they will be perfectly stored in the cupboard until the next use.

Many products are sold ready-made or semi-finished. This significantly reduces the cooking time of dishes, but deprives them of their natural and natural taste, as well as rich aroma. Today we’ll talk about homemade noodles, or rather about their production and subsequent storage.

Homemade egg noodles: dough recipe

Taking care of family and friends, many housewives try to use only fresh and real products for family, friends and, especially, for children. Pasta is used in preparing soups, side dishes, salads and even for baking. To create homemade noodles you need the following products:

• wheat flour – 350 g;
• chicken egg – 3 pcs.;
• vegetable oil – 40 g;
• salt – 10 g.

The cooking time takes a little more than one hour, and the energy value of 100 g will be 280 kcal.

To knead the dough you will need a deep bowl. Oil is poured into it, eggs are driven in and the whole mass is shaken with quick movements of the fork in a circle. Then you should very slowly and gradually add flour to the resulting mixture to improve the process of kneading the entire dough. At first, it’s easier to use a fork to stir the mass, and then start kneading by hand.

When using a food processor, this process of creating a stiff dough will significantly reduce the time for preparing noodles and reduce the labor intensity of the entire process of creating this semi-finished product.

Having made a dense and stiff dough, it should be set aside for fifteen minutes and then kneaded again until elastic. Then put it in a plastic bag and put it in the refrigerator for half an hour.

After this time, the dough for homemade noodles should be cut into several parts, each of which should be rolled out with a rolling pin to a thickness of three to four millimeters, and left to dry for ten minutes, and then turned over to dry the other side for another ten minutes.

After starting cutting, roll the dough layer into a roll and cut the egg noodles of the required thickness across this roll, and then dry it.

These semi-finished products can be boiled immediately or stored in a jar or plastic bag.

Rice noodle dough recipe step by step

This dish can be consumed with just one addition - butter, and the noodles will still be tasty and satisfying. Rice flour, used to create semi-finished products, became known only after the Great Patriotic War. Previously, it was made only from small and broken rice, but now this flour is a fairly common and well-known product. To make your own homemade rice noodles you will need:

• rice flour – 0.5 kg;
• chicken egg – 3 pcs.;
• salt – 10 g;
• water – 30 g.

It will take one hour to knead the dough and prepare this semi-finished product, and the nutritional value of one hundred grams will be 260 kcal.

The recipe for creating noodles consists of sequentially performing the following steps:

All proportions of products must be strictly observed to ensure the correct thickness of the product.

Dough for homemade Chinese noodles

Recently, archaeologists in one of the Chinese provinces found a clay pot with the remains of noodles. This became the main proof of the love of the Chinese people for such self-prepared dough products as noodles. To create this semi-finished product you will need:

• water – 200 g;
• wheat flour – 500 g;
• salt to taste (2-3 g).

It will take two hours to create real Chinese noodles, and the calorie content of one hundred grams of the dish will be 270 kcal.

Pour the sifted flour into a heap onto the work surface to knead the dough. Make a hole in the center of the “mountain,” pour in water and begin kneading. The result should be a stiff, dense dough. Using cold water to create the noodles will also make the dough more elastic.

Wrap the resulting ball of flour in cling film and place it in the refrigerator for one hour. After this time, take out the dough and divide it into several pieces.

Roll out all parts with a rolling pin until an almost transparent layer is formed, sprinkle each of them with flour and leave to dry for ten minutes, then turn over and leave the other side to dry for the same time.

Cut homemade Chinese noodles to the required thickness, boil and taste with sour cream, butter, meat dishes and fresh salads.

How to make a semi-finished product correctly

The proper process for making homemade noodles from dough is a little different from simply rolling out the dough into a regular sheet using a rolling pin and cutting it into strips with a sharp knife.

Chinese chefs carry out all the processes to create noodles by hand. After the dough has been kneaded and left in the refrigerator for about an hour, it is rolled into a long rope. The two ends of this tourniquet are taken in both hands and, making jerky strokes, are thrown alternately down, up, and twisted to the right and left sides.

This process should be done until the dough becomes elastic and begins to tear.

Only after this is it sprinkled with flour and begin to be pulled into thin, long threads, which are the correct way to create noodles.

With the natural manual process of preparing this semi-finished product, it should be used to create a variety of dishes at once so that the noodles do not lose their appearance and taste.

Storage Features

Creating this semi-finished product is a rather difficult process that cannot be repeated every day in connection with other pressing matters around the house.

Questions that arise regarding drying homemade noodles and storing them can be resolved in the following way:

1. Purchase special racks for placing noodles that require drying on them or use the backs of chairs, a clothes dryer, which must first be covered with clean linen towels;
2. If the product needs to be stored for a long time, freezing is the best method. To do this, the semi-finished product is carefully laid out on a flat surface, placed in the freezer for ten minutes, and then transferred to clean, dry containers. This allows you to increase the shelf life to six months;
3. Dried noodles should be brittle, hard, and dense. If these products are properly dried, storage can be done by placing the product in an airtight container, sent to the pantry or kitchen cabinet.

By spending one day creating homemade noodles, you can delight your family, friends and guests with delicious, healthy and satisfying dishes from this semi-finished product for a whole year.

The beneficial properties of homemade noodles are due to the high content of vitamins E, group B, and fiber, which are part of wheat flour. Rice noodles are considered a dietary dish and are perfect for children, people with weak immunity, and stomach problems. Buckwheat noodles contain a lot of iron and help increase hemoglobin. Homemade food is always considered the most healthy and is much more highly valued, therefore, when using a recipe for creating any noodles, you should remember that:

• When choosing flour for dough, preference should be given to first grade or wholemeal flour. This will help retain more vitamins and minerals in the product;
• For noodles, it is better to use non-carbonated mineral and chilled water - the dough will be more elastic and glossy in appearance after standing in the refrigerator;
• For the egg noodle recipe, you should use only fresh eggs - the staleness of this product will cause the dough to tear when rolled out;
• The knife for cutting strips of noodles should be sharp; the dough should under no circumstances stick to it;
• The longer you knead the dough, the tastier the homemade noodles will be.

This industrially produced semi-finished product is very dangerous to health, does not contain essential vitamins and minerals, and can lead to addiction and obesity. Only the homemade method of preparing noodles is aimed at maintaining health.

Another recipe for making homemade noodles is in the next video.