Homemade noodles are thin. How to make homemade tender noodles

Many people prefer not to bother at home with cooking homemade noodles. Of course, store shelves offer so many different varieties of small pasta to choose from that you just don’t think sometimes that it would be nice to make homemade noodles yourself. Much faster and easier to throw a pinch or two ready from the package. But home-made noodles are much more soulful, they keep the love and warmth of our hands, and like any hand-made, they are valued much higher than crispy sacks from industrial lines of Italian origin...

But you need quite a bit, a handful of flour, an egg and a pinch of salt... And the true magic begins...

Once having tasted such noodles, kneaded and rolled by hand, will not forget this taste and comfort of this dinner!

Usually, homemade noodles are cooked when fragrant chicken broth is cooked in the house, because with it the noodles will be especially tasty. Do not spare chicken bones, roots and seasonings, cut fresh noodles and there will be a real feast of taste in the house! No broth? It doesn’t matter either, you can cook wonderful noodles on the water, adding an onion fried with brisket there, putting half an egg in each plate and sprinkling with herbs ... If there were noodles, a delicious lunch will definitely come with it.

Have you decided? Well then, get to work! Now I will tell and show how to cook homemade noodles.

Recipe Information

Servings: 4-5 persons.

For cooking you will need:

• 1 large egg (noodles will be prettier if the egg has a bright yolk)
• about 2 cups whole wheat flour
• 1 generous pinch of salt.

Cooking

This is the basic recipe. If you want noodles more elastic and smooth, then 1 tablespoon of olive oil is added to the dough. If you want to experiment with color, then you can cook colored noodles. Green noodles will be with parsley juice, orange with turmeric or saffron. You can experiment with your favorite spices, with your favorite additives ad infinitum, there can be many test options here!

There is a version that water is also required, but the noodles turn out better and more correctly if it does not contain something in which it will then be cooked. Then the noodles remain more elastic at the edges, do not become sour and hold their shape and structure better.

For this step, you will need a bowl and fork.

So, break the egg into a bowl, add salt and beat a little with a fork so that the protein, yolk and salt mix. Without fanaticism. And not to foam. If greens, spices or color are added to the dough, then this is done at this stage so that the noodles turn out to be evenly colored. If you want speckled noodles with greens, for example, then it is better to mix it with part of the flour and then rub the dough on the table with this mixture.

Add flour in small portions to the egg and knead each time with a fork until smooth, there should be no lumps in the dough. Add flour until it gathers in one lump and lags behind the sides of the bowl.


Dust the work surface (table) with flour and put the dough from the bowl on it. Rub the dough with flour on the table until the dough becomes elastic, lags behind the hands, but remains soft enough. It is important not to overload the dough with flour, add it in small portions.


Then divide the resulting dough into 4 parts, roll balls out of them, cover with foil and let rest a little.

At this time, you need to prepare the following necessary tools for rolling and cutting.

It will take a little more flour. You can take wheat flour, or you can take corn flour, for beginners in cutting noodles, this can even help, because the grinding of corn flour is larger and it is not so quickly absorbed by the moisture of the dough.

You will also need, in fact, a rolling pin, a sharp knife and a cutting board. You also need to take care of the surface on which the noodles will dry. It can be a large cutting board, a tray, or just part of a desktop if there is enough space.

To roll out the noodles, take a piece of dough from under the film, dust it, as well as the table, with flour, start rolling it in two directions, adding flour to the rolling and turning the dough to make it evenly and as thin as possible. When rolling out, the dough can be folded and unfolded for greater convenience, but the seams from folding must then always be rolled out so that there are no creases on the dough.


Cut the workpiece with a sharp knife into strips of the desired width, or do not cut at all if you need long noodles. Fold and twist the dough blank into an elastic and fairly dense scroll. On a cutting board, cut the noodles to the desired width, holding the knife at a slightly angled top and side. So the noodles will be prettier and easier to cut.


With your hands, “fluff up” the cut scrolls to the state of “lace” and lay them on the allotted surface for drying.


Repeat the rolling and cutting operation with the remaining three pieces of dough.
Let the noodles dry.


At this time, prepare everything you need for lunch and serving noodles.

In any case, the noodles should be boiled separately, drained into a colander and allowed to drain a little. The fact is that when rubbing and rolling the noodles, a fairly large amount of safety flour was used, and it is not at all necessary to add all this flour to the noodles that are planned to be served for dinner! Then the broth will be cloudy and jelly. It won't taste good...

Therefore, to boil the noodles, you will need an additional pan and colander. Pour a sufficient amount of water into the pan, add salt and bring to a boil. Add noodles to boiling water, bring back to a boil, stir and cook over low heat for about 5 minutes. For thinly rolled noodles, this time is enough. But it always makes sense to try readiness. Drain the cooked noodles into a colander and let drain.

At this time, prepare the broth, greens, cut the chicken meat into portions. If the noodles are served on water, then fry the onion in oil or with the addition of brisket in a saucepan, add the required amount of boiling water, straighten it with salt. Boil eggs for serving.

To serve, arrange the noodles on the plates, pour the broth on top, serve accordingly. Serve hot.


If homemade noodles are cut long, then for dinner, along with spoons, you can also serve forks, for convenience.

It will be a very soulful meal! And she must be slow. And be prepared for the fact that someone from those present will definitely ask for more!

Bon appetit and exciting new experiments!

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 mentions of noodles date 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. Proper 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 dairy noodles. 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. For a long time you can list dishes that noodles will decorate with themselves and give them a new taste. 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 simple, familiar 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 thing is that, unlike Italian pasta or macaroni, noodles do not require a certain type of a certain type of flour at all. Excellent tasty noodles can be made from wheat, buckwheat or oatmeal. Especially delicious is the noodles, in the preparation of which two or three different types of flour are used. 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, trying not to spill the liquid onto the board, but 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 gently 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 the flour on a board, make a well in the center of the flour hill and pour one raw egg and three eggshells of ice water into it. 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 traditional Russian chicken noodles, which are rightly credited with even medicinal properties. Cook a strong broth from two liters of water and 700 gr. Chicken. 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. Serve boiled chicken separately.

8. It is difficult to find more fragrant and tastier duck noodles, such noodles will easily decorate even a 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. Pour everything with 1 ½ liters of hot water, bring to a boil and cook 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 the mushroom broth, chopped mushrooms and boiled noodles in a saucepan. 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.

How to make noodles at home, as well as cook the first and second courses from it, we will consider right now.

Homemade noodles: a step by step recipe with a photo

There is nothing complicated in making egg noodles. However, many housewives believe that they will need a lot of time and effort to create such pasta. In this regard, most of them buy noodles in the store. We recommend that you do it yourself. Only in this way you will get a tasty and rich dish that even the most fastidious member of your family cannot refuse.

So what products do you need to prepare to make real homemade noodles? The recipe for such a product requires the use of:

• chicken eggs - 2 pcs.;
• sifted light flour - from 500 g (add to the steepness of the dough);
• table salt - a few pinches;
• drinking water - 1 large spoon (use as desired).

Knead the dough

How is homemade noodles prepared? The recipe for this dish requires the use of large fresh eggs. Put them in a bowl and fluff them up a little with a fork. After that, table salt is added to the dishes and wheat flour is added.

Having made a viscous mass, it is laid out on the table and kneaded until a homogeneous and rather steep dough is obtained. Then it is covered with cling film and left at room temperature for 25-30 minutes.

Formation and storage process

How is homemade noodles formed? Recipes for such a product may include different cuts. Some cooks roll the egg dough into a very thin layer, and then sprinkle it with flour, roll it up and cut it with a sharp knife. If you cannot cut the noodles evenly and thinly, we recommend using a special noodle cutter for this.

After grinding the entire base, it is scattered on the table and left in this form until completely dry (it may take several hours). As soon as the noodles begin to break down, they put it in a sieve and shake it off strongly, getting rid of excess flour. If this is not done, then after heat treatment your soup may become too thick.

How is homemade noodles stored? Recipes for the preparation of such products recommend using a jar with a loose lid. However, when the noodles are completely dry, they can also be stored in a regular plastic bag.

We make semi-finished rice

Few people know, but rice noodles are made according to the same recipe as regular wheat noodles. For self-preparation of such a product, we need:

• chicken eggs -3 pcs.;
• rice flour - from 500 g (add to the steepness of the dough);
• table salt - a few pinches;
• drinking water - 1 large spoon.

Cooking process

Rice noodles are prepared no more difficult than egg noodles. To do this, beat chicken eggs with a mixer or blender, and then add salt and rice flour to them. After mixing all the ingredients, you get a pretty cool dough. If required, you can add a little water to it.

After kneading the base, a piece the size of a chicken egg is chipped off from it and rolled out to a thin and almost transparent state. Next, the resulting sheet is sprinkled with rice flour on both sides and spread on a flat surface. After drying the product (about half an hour), it is thinly cut and put in a bag.

Making soup with homemade noodles

How is noodle soup made? The recipe for such a dish requires the use of:

• soup chicken - 500 g;
• potatoes - 1 tuber;
• homemade noodles - about 150 g;
• onion - 1 head;
• fresh carrots - 1 pc.

Step by step cooking

How is homemade noodles cooked? A step-by-step recipe with a photo involves the use of only soup chicken. Put it in a saucepan and fill it with water. As soon as the liquid begins to boil, all the foam is removed from its surface, and then salted, covered with a lid and boiled for 50 minutes.

After a while, the meat is taken out, cooled and cut into large pieces. After that, cubes of potatoes and onions, as well as coarsely grated carrots, are laid out in salted chicken broth.

All ingredients are mixed well, brought to a boil and boiled for about half an hour. Next, the previously chopped meat and homemade noodles are laid out in the broth. In this composition, the first dish is cooked for about 5 minutes, after which it is removed from the stove and kept under a closed lid for half an hour.

Now you know how homemade chicken noodles are prepared. The recipe with a photo of the first dish was presented above. After the soup is infused under the lid, it is laid out on plates, and then flavored with black pepper and fresh herbs. In this form, the soup is served at the table along with a slice of dark bread.

Chinese noodles: cooking recipe

If you decide to use rice noodles for dinner, we recommend using the Chinese recipe. To implement it, we need the following products:

• chicken breasts - 350 g;
• Bulgarian pepper and onion - 1 pc.;
• table salt, sweet paprika, sesame seeds, fresh garlic - use at discretion;
• vegetable oil - about 70;
• tomato paste - 1 large spoon;
• rice noodles - 300 g.

Cooking method

How are Chinese noodles prepared? The recipe for such a dish requires you to first boil the rice product, and only then proceed with the processing of the remaining components.

After cooking the noodles in salt water, they are thrown into a colander and shaken vigorously. While the water is draining, start preparing the meat. Chicken breasts are washed, skinned and pitted, and then cut into long strips. All vegetables are chopped in exactly the same way.

After processing the components, the meat is laid out in a pan with vegetable oil and fried until golden. Next, vegetables are added to the chicken breasts and continue to fry until the bird is completely soft.

After heat treatment of all components, they are flavored with spices (including grated garlic and sesame seeds), and then cooked for about 3 more minutes. At the very end, previously boiled rice noodles are added to the fried meat product with vegetables.

All ingredients are thoroughly mixed and flavored with tomato paste. As soon as the dish becomes hot, it is laid out on plates. Such a dinner is served at the table with Chinese chopsticks. It can be consumed along with fresh vegetables or some kind of spicy Korean salad (for example, cabbage and carrots).

Summing up

Now you know how to cook homemade noodles yourself, as well as various dishes from it. It should be noted that to obtain a softer and more delicate product, a little water can be added to the dough. If you want to get tougher and non-spreading noodles, then it is better to make it using eggs alone.

Making homemade noodles is a laborious and lengthy process. But the taste of the resulting noodles is excellent.

A fresh chicken broth or delicate sauce will emphasize it even more. Let's try to cook noodles today, as our grandmothers cooked it.

The composition of the test includes only eggs, salt and flour. No more liquid needs to be added. Sometimes noodles are cooked only on egg yolks, excluding even whites.

Noodle Ingredients:

• 3 eggs
• at least 2 cups flour
• 1 tsp salt

Mix eggs and salt in a bowl. Ideally, it is better not to add water - without it, the dough kneads faster and turns out to be steeper and more fragrant. In addition, noodles mixed only with eggs are guaranteed not to turn into a sticky boiled mass in water.

Pour flour into a large bowl or directly on the table, make a recess in it on top. Pour the resulting yolk mass into the recess in the flour.

For example, I make a recess in a sifted hill of flour and simply drive eggs (at room temperature) into the recess, without first stirring them in a separate container: o)

Gradually, taking the flour "inside" from the edges,

knead a stiff dough.

When it stops sticking to your hands, transfer it to the board and continue kneading on it, gradually adding flour.

The dough should be as tight and plastic 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.
If the dough is too dry, add 1 tbsp. warm water and keep kneading


The process is not very fast, it takes at least 15 minutes for the dough to become steep.
Properly kneaded dough is very dense and elastic, marks from finger pressure almost immediately disappear on it. When cut, the dough looks like a dense plasticine.

Here is a homemade noodle dough recipe to help you:

Wrap the finished dough in cling film and leave to "rest" for 40-60 minutes in a cool, dry place.

If there is not much time, then just leave the dough for 10-15 minutes, covered with a towel or an inverted bowl, it should stand.

If you have a special dough sheeter, then cut the “rested” into pieces,

Roll in flour...

And roll out no more than 2 mm thick.

Sprinkle the rolled dough lightly with flour and put it on a dry, clean towel and let it dry a little (10-15 minutes)

Then cut noodles or vermicelli in a dough sheeter using a special nozzle.

But most hostesses do not have such a machine available ...
So we get to work and start rolling out the dough with a regular rolling pin.

If the bun turned out to be small, work with the whole dough at once. If there is a lot of dough, then divide it into two or three parts and put it aside, covering it with a film or a napkin so that it does not become weathered.

To begin with, 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. We "maneuver" it on the dough in different directions, rolling out a thin layer.
Turn the dough from time to time while rolling so that it does not stick to the table.

This is difficult, but the process can be accelerated: wind the sheet already rolled to a certain diameter on a rolling pin, and continue rolling without being afraid to press directly on the dough.
Do not spare flour, unroll the dough layer carefully, avoiding breaks. Set the finished sheet aside to dry. If you still have half of the dough, do the same manipulations with them.

In the meantime, consult with the household about which noodles you want to cook: long or short. Short noodles are indispensable in the preparation of soups, and long noodles make a wonderful side dish.

If you decide to make long noodles, then you need to roll out the dough very thinly, sprinkle with flour on both sides,
roll from one side and the other with a roll, leaving a distance of about 1 cm between them

Then turn the resulting “design” with the folded side onto a table or board and cut into strips of the desired width: for example, 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.

In order for the noodles to unfold, you need to stick a wooden skewer in the center

And raise the chopped noodles on it

Here's how it's done:

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.

Of course, you can not bother and roll the dough into a regular roll, and then cut it:

Or, for convenience, you can pre-cut the rolled sheet of dough into strips.

Then roll the strip of dough into a roll

And cut with a sharp knife:

Stripes can be made wider - it's not for everyone: o)

Sprinkle finished pasta with flour and dry on a dry towel or board

Well, if during the time you cooked the noodles, you had chicken broth on the stove. Experienced housewives advise not to put the finished product immediately into the broth, but after boiling the pot with boiling water, dip the noodles into it for a few seconds. Then, with a slotted spoon, transfer it to the broth.

This trick will save the noodles from excess flour and make your broth clear, unclouded. It does not need to be digested - a few minutes are enough.

By the way, there is another way to cut the dough:
Cut out a piece of dough the size of a large apple. Roll out the dough into a layer about 2-3 mm thick. If the dough is well kneaded, it will not stick to the table. But you can pre-sprinkle the table with flour.
Be sure to sprinkle the dough layer with flour and leave to dry for 10 minutes.
Then fold the dough in three...

And with a sharp knife, cut the strips of the desired width (but not thicker than 4 mm).
If you will not cook the noodles immediately after cooking, unroll the noodles and leave them on the counter to dry. Stir from time to time. The noodles dry for 12-15 hours.

However, cut the long noodles as you like :o)

If you want short noodles - R leave the rolled dough circle for 20-30 minutes to dry. Then we divide into 4 parts

We put the parts on top of each other ... Then cut them into strips of 5 cm.

Lay the resulting ribbons on top of each other...

And chop finely.

Homemade noodles should be thin, even and neat.

I prefer to roll out the dough in almost one direction to make a long rectangular sheet. When cooking, the noodles increase by about 2-3 times, based on this, be guided by what width you need to cut the noodles. I prefer thin.


Based on materials from italia-ru.com, salat9.ru, www.russianfood.com, 1recept.com, ona-znaet.ru

Hold a master class on cooking homemade noodles:

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.
• To boil the noodles, you need to boil water, add salt. Dip the noodles in boiling water, bring to a boil, screw on, cook homemade lean noodles until tender, 7-10 minutes (depending on the thickness of the noodles).
• Throw the finished noodles into a colander, drain the water. Transfer to a saucepan, season with oil, stir.

  You can boil seafood for noodles or fry meat, serve with mayonnaise or cream sauce and herbs.

• 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.
• And chicken soup with homemade noodles - simply a classic of culinary art. To make homemade chicken noodles, you 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.

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