Cooking noodles. How to make classic homemade noodles

Many housewives believe that making homemade noodles is a very difficult task. In fact, if you can make the usual unleavened dough, then cook the noodles easily.

Products for homemade noodles

Noodles must be made from premium flour, which keeps its shape well in the dough. You will also need chicken eggs and salt. This simple set of products is suitable for classic noodles. Other recipes involve the addition of some other ingredients.

How to make classic homemade noodles

Cooking technology:

• Whisk two eggs and 1 teaspoon salt with a fork.
• Pour two cups of flour into a large bowl and make a hill out of it. Make a hole in the top with a spoon.
• Pour the eggs into the hole and use a spoon to start scooping the flour into the eggs.
• When the mass becomes homogeneously lumpy, put it on a board sprinkled with flour.
• Knead a tight dough. If flour is not enough, then add it.
• Divide the finished dough into six parts and wrap each with a film.
• After standing for an hour, roll each ball of dough into a very thin cake.
• Dust the cakes with flour and roll them up.
• Slice each roll crosswise into thin strips.
• Loosen the resulting strips with your hands and lay the raw noodles in an even layer on a table covered with towels.
• Let the noodles dry.
• Transfer the noodles to cardboard boxes or glass jars.

Do not store noodles in paper bags or cloth bags. When shifting them, fragile noodles can break.

How to make homemade colored noodles

We all met colored pasta on sale. Natural vegetable juices are used for their production. You, too, can use this hint and cook colorful noodles. For her, instead of one egg, take two tablespoons of juice:

• carrot - the noodles will turn orange.
• beetroot - the noodles will turn out with a purple tint.
• celery or spinach - the noodles will be green.

How to make homemade tender noodles

Noodles cooked on eggs alone turn out to be quite dense and do not boil soft. It is good to put it in clear soups. For noodles in second courses, where a lot of sauce is provided, it is better to make the noodles softer. This can provide olive oil. For noodles, instead of one egg, take 2 tablespoons of butter. Knead the dough according to the classic recipe. Cut the noodles into wider strips and do not dry them, but cook the dish immediately.

How to make homemade curly noodles

From any dough, you can make curly noodles and cut them into long strips, or rhombuses, or squares. For cutting, use a special figured knife for trimming pasties.

How to make homemade noodles with different flavors

You can add mushroom powder or chopped dry herbs to the noodle dough. It is also good to make homemade noodles with any store-bought spices, for example, ground pepper, Provence herbs, suneli hops, etc. Take a little spice (1 tsp) so that the noodles turn out with a subtle aroma and taste.

If you cook homemade noodles very often, then buy a special machine for cutting them. It is very convenient, and you can cut absolutely any dough for noodles with a machine.

Delight loved ones with a delicious recipe for homemade egg noodles from this article.

Homemade noodles are a very tasty dish. It is distinguished not only by a pleasant rich taste, but also by the fact that, unlike store-bought pasta, it is healthy and made from natural products.

Egg noodles can be a complete meal on their own. In this case, it is supplemented with sauce or vegetable oil. Beetroot juice or spinach juice is often mixed into the dough. This gives the noodles an interesting pink or green hue. So it turns out very delicious homemade pasta.

IMPORTANT: In addition, the first dish of egg noodles can turn out to be incredibly rich and pleasant in taste. The most popular are chicken broth and Chinese soups.

In order to cook noodles, some unusual set of ingredients is not required. Everything can be found in the store, but if you have the opportunity, get homemade chicken eggs for noodles. They will not only complement the taste, but also make the noodles a pleasant yellow color.

You will need:

• Flour- 220 g (plus another 20 g of flour for sprinkling the finished product, choose the highest grade flour, be sure to sift it).
• Egg- 2 pcs. (as already mentioned, it is best to use homemade eggs).
• Oil- 1 sl. (any vegetable oil, it will give the noodles elasticity).
• Salt- 0.5 tsp (to complement the taste, but you can not use it at all in the recipe).

Step by step preparation:

1. Prepare all the necessary products and a blender with a bowl. (You can also knead the dough for noodles by hand, but this process is longer and more laborious).
2. Pour the flour into the blender, previously sifted manually through a sieve.
3. Pour in salt, beat in eggs and vegetable oil.
4. Turn on the mixing mode of the products and wait until the mass turns into lumps - this is the basis of the dough.
5. Pour the dough from the blender onto the surface and knead by hand into a large lump. Wrap it in cling film and put it in the refrigerator to "rest" for half an hour.
6. After the time has elapsed, the lump should be cut into several parts. Each piece must be rolled out very thinly with a rolling pin and cut into strips of the preferred width with a knife. Ready noodles are sprinkled with flour.

Step by step noodle recipe with photo

Homemade egg noodles: recipes

Another recipe for homemade noodles involves strict observance of the proportions of the ingredients:

• For 100 g of flour, add 1 egg to the dough (it is advisable to give preference to homemade eggs).
• Also, 100 g of flour "require" 1/4 tsp. salt (use not extra salt, but ordinary table or sea salt).
• For every 100 g of flour, 0.5 tsp should also be added to the dough. any vegetable oil.

Knead the dough by hand:

• Sift the flour (required!) And pour it into a slide
• Make a hole in the hill and gradually adding oil with eggs, knead the required amount of dough.
• You can also knead the dough with the help of a bread machine in the "Dough kneading" mode.
• The finished test must be insisted, as they say, "rest". To do this, wrap it with cling film and refrigerate for half an hour.
• After that, with a regular or special knife, cut the rolled dough sheet into short or long noodles.

DIY egg noodles

egg noodles calories

Egg noodles are a healthy dish, but due to the fact that it contains wheat flour, it is quite high in calories. However, using wholemeal flour in the recipe, you can achieve even more benefits from the dish.

Nutritional value of egg noodles:

Video: "Homemade egg noodles"

High-quality noodles bought at the store can be cooked at home, for example, cook delicious soup with it or cook it separately and serve it with some kind of sauce, with meat, fish, vegetable dishes, with mushrooms or. It is even tastier to cook all these dishes with homemade noodles.

Homemade noodles taste better, at least not only because you make them yourself, but also because you strive to use the highest quality products and do everything in the best possible way.

Homemade noodles are made from thinly rolled dough manually with a knife or with a homemade noodle cutter (a very useful device for such a case, some houses even have such devices from Soviet times).

Let's talk about the recipes for making dough for homemade noodles, from which you can cook the most delicious and healthy dishes at home.

Dough for homemade noodles can be made not only from wheat flour, but also from a mixture of wheat flour with flour from various other cereals, if you want, with additives. Such noodles will contain significantly less gluten (which is contraindicated for some), in addition, for example, buckwheat noodles are interesting not only for lovers of Pan-Asian cuisine, but are also very suitable for nutrition with diabetes and overweight problems.

The simplest dough for homemade noodles made from flour and water without eggs - recipe

Ingredients:

• whole grain spelled or wholemeal flour - about 2 measures;
• water - 1 measure.

Cooking

Knead the dough from the sifted flour and cold clean water (you can use a mixer with a spiral nozzle). Mix thoroughly. The dough should be pretty tough. We roll out the dough into thin layers and make noodles with a knife or with the help of a noodle cutter. Do not scatter closely - lay out the noodles in one layer to dry on clean paper, at least for 3 hours. Until the state of al dente, homemade noodles are cooked for about 5 to 8 minutes.

If you want to increase the healthiness of noodles, you can take 2 measures of wheat flour and mix with 1 measure of oatmeal and / or barley. If you did not find barley flour on sale, you can get it by grinding ordinary pearl barley in a home grinder like a coffee grinder.

Egg Noodle Dough - Recipe

Ingredients:

• wheat flour or mixed with oatmeal and / or barley - about 2 cups with a volume of 250 ml;
• water - 1 glass;
• chicken egg - 1 pc.

Cooking

Knead the dough from the sifted flour and cold clean water. Add an egg. Mix thoroughly, but not for long, you can use a mixer with a spiral nozzle at low speed. Roll out the dough into a thin layer and cut the noodles using a knife or pasta cutter. We lay out the noodles on a sheet of paper, let it dry (see above).

Egg noodles are more satisfying and high-calorie than simple ones, and they are also remarkable in that they are less boiled during cooking. Cook egg noodles until al dente for about 8-10 minutes.

In China, they are very fond of noodles, where they cook it from the flour of various cereals and even from the flour of legumes. Rice and buckwheat noodles are especially loved in China.

Dough for Chinese - homemade recipe

Ingredients:

• buckwheat flour - 1 measure;
• wheat flour - 1 measure;
• water - 1 measure.

Cooking

We mix wheat and buckwheat flour, sift and knead the dough in water (or with the addition of an egg), if you want to make the noodles lighter, you can add rice or corn starch, but not more than 1/4 of the total. We roll out the dough into a layer and make noodles with a knife or noodle cutter.

Homemade rice noodles are made in the same way (it takes no more than 8 minutes to cook).

Even in the dough for homemade noodles, prepared according to any of the above recipes, you can add powdered spices (for example, curry mixture), tomato paste, or finely grated fresh herb paste. Such additives not only give the noodles new colors and tastes, but also significantly increase its usefulness.

How to make noodles at home 3 cooking options

Home under your hands can take on any shape. You can cut it at your discretion with bows, triangles, squares, stripes, etc. In general, it all depends on your imagination. Cooking noodles is basically easy. It does not require a huge amount of ingredients and forces. But see for yourself, I offer three recipes for making homemade noodles, the choice is yours. So, see how to make noodles at home below.

RECIPE #1 (without water)

INGREDIENTS:

• flour - 1 (one) glass;
• egg - 3 (three) pieces;
• salt - to taste.

COOKING:

1. Sift flour and sprinkle with a slide. Make an indentation on top. Salt.
2. Beat eggs and pour into flour. To stir thoroughly. Leave for 30 minutes. Roll out the dough with a layer 2-3 mm thick.
3. Let dry a little and cut into thin noodles.

RECIPE No. 2 (with milk)

INGREDIENTS:

• 1 (one) glass of flour;
• 1 (one) egg;
• 2 (two) tablespoons of milk;
• salt (one "good" pinch).

COOKING

1. Pour the flour onto a table or large cutting board in a slide and make a depression in the center. Whisk the egg with salt and milk and gently pour into the well.
2. Gradually add flour to the liquid, increasing the deepening, until the flour is completely combined with the liquid. Then knead well to make a firm dough.
3. Place the dough in a bowl and cover with a towel dipped in hot water so that the towel does not touch the dough. After 20 minutes, roll out the dough into a thin layer.
4. After “proofing”, the dough becomes soft and elastic and rolls out well. In the process of rolling out, turn the layer over and sprinkle with a little flour.
5. The finished layer needs to be dried a little on both sides. This can be done by leaving it on the same table or transferring it to a dry cloth towel and turning it over several times.
6. Drying time depends on the air temperature. Approximately 30-40 minutes will be required. Now roll up the dough like a roll and cut into pieces.
7. Shake the cut strips and spread out to dry (if the noodles are intended for storage) or use immediately.

RECIPE No. 3 (with citric acid)

INGREDIENTS:

• 2 (two) cups of wheat flour;
• half a glass of water;
• 1 (one) egg;
• 2 (two) pinches of salt;
• 1 pinch of citric acid.

COOKING:

1. Crack an egg into a high-sided bowl. Whisk with a fork and add salt. After the salt, add citric acid. She will not let the dough float and will hold back the gluten. Then pour water into the container and stir.
2. Add the flour to the liquid in several parts and mix well to avoid lumps. If you have a bread maker in your kitchen, then it will be the best assistant in kneading dough for noodles.
3. As a result of kneading, you should get an elastic ball of dough, which will not be too dense, but not very soft either. Cut the ball of dough into several pieces and roll each of them into a thin layer.
4. Roll out the dough to your liking: some like thinner noodles, while others prefer only thick pasta strings. The same goes for the length of the pasta! When your dough has reached the required thickness, cut it with a sharp or curly knife, carefully separating each cutting thread.
5. Now the chopped noodles need to be dried properly. This can be done in two ways. The first is to leave it to dry overnight, spreading it on the table, or send it on a baking sheet to the oven at 60C for 20-30 minutes, which we will do. Carefully place the noodles on the parchment paper and then place them in the oven. There is no need to grease the paper.
6. After the specified time, check the noodles and, if it is dry, then remove it from the oven. Let cool slightly and arrange in bags or wrap in parchment paper - your noodles are completely ready!

PS. Friends, you can dream up and give the noodles a different color, see below how to achieve this:

1. To prepare green noodles, spinach puree (one part to two parts flour) or dill juice or parsley juice is added to flour instead of water.
2. To get red noodles, add tomato puree at the rate of 120 g per 250 g of flour or beetroot juice. For yellow-orange noodles, carrot juice is added.

• Fresh colored noodles need to be dried longer than regular noodles just before cooking. If you wish, you can create many original recipes for homemade noodles. For example, add a little butter or sour cream to the dough.
• Instead of regular flour, take buckwheat. Prepare rice noodles by kneading the dough from 1.5 cups of rice flour, 1 tablespoon of starch, 1 cup of water and salt.

Bon appetit!

Watch the video below, it perfectly describes the process of making homemade noodles. Try to cook. I hope you will enjoy.

Have you ever tried making homemade noodles? I could not even imagine that it is so different from the one we buy in the store. Of course, it is difficult to convey taste sensations. But I would say that there is a feeling of some kind of correct, as they say, “live” food. Children love this noodle. Homemade noodles can be prepared in several ways. It would seem, what options can there be if there are only 2-4 ingredients in the dough recipe? It turns out they are. There are two main products: egg and flour. The rest - water, oil, salt - are added at the discretion of the cook. I will tell you how to make the ideal, in my opinion, homemade noodles, a dough recipe with a photo and maximum details so that you can immediately cook it without resorting to other sources. As an additional ingredient, only one ingredient is used here - oil. Ready-made homemade noodles turn out to be dense, they don’t turn sour in the soup and the broth with it turns out to be not cloudy.

Ingredients:

• egg (cat. C1) - 2 pcs.,
• vegetable oil - 1 tbsp. l.,
• flour of the highest or first grade - 1-1.5 tbsp.

Yield: about 300 g of noodles.

How to make homemade noodle dough

Pour a spoonful of oil into a bowl for kneading the dough, break the eggs and shake everything lightly.

There is no need to add salt to the dough, since the broth / water is still salted during cooking, plus salted dough is more difficult to roll out. Butter, on the other hand, makes rolling easier, and if possible, it is better to take olive oil.

First, knead the dough with a fork, then you simply cannot do without hands.

It should be a very, very tough dough, so tough that it takes real effort to knead. The dough is ready when it stops sticking to your hands. It takes me at least 15 min. Remember, if you decide to cheat and do not knead the dough to the desired steepness, your noodles will definitely stick together when cutting and boiling. If it gets hard, take a break and get back to work.

We first remove the finished dough to lie down for 15-20 minutes, then knead again now until elasticity, then again remove it under the film for 30-40 minutes.

As soon as the dough has rested, we begin to roll out. The dough needs to be rolled out thinly and thinly and it will take more strength than kneading. The thinner the dough is rolled out, the tastier the noodles will be. It may not be very visible, but in my photo the thickness of the layer is less than a millimeter. There is no need to dust the workplace with flour: properly kneaded dough will not stick to your hands, or to the table, or to the rolling pin.

For ease of rolling, you can cut the layer into two parts.

Now we leave the rolled sheets of dough to dry, periodically turning the layers over so that they dry evenly. On average, this takes 15-20 minutes, but here it is necessary to take into account the temperature and humidity in the room, sometimes it takes less / more time. It is very important not to overdry the noodles, otherwise they will crumble when cut.

We roll the dried layers with a roll and cut the noodles into strips of the thickness you need with a sharp knife. For soup, I usually cut into strips of about 1 ml, for garnish - 2-4 ml.

Chopped noodles can be boiled immediately (it takes 5-7 minutes to prepare) or dried well and put away for storage, and then used as needed. Dry the noodles by spreading them evenly on a suitable surface. I usually dry on the window with cling film. You can store it in anything: in a bag, a jar for bulk products, etc.