Recipe for making noodles at home. How to cook homemade noodles (recipe, photo)

Please loved ones delicious recipe homemade egg noodles from this article.

Homemade noodles - very tasty dish. It differs not only in pleasant rich taste, but also because, unlike store-bought pasta, it is healthy and made from natural products.

egg noodles can be complete an independent dish. 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 tint. So it turns out very delicious homemade pasta.

IMPORTANT: In addition, incredibly rich and enjoyable taste sensations, you can get the first dish of egg noodles. The most popular are chicken bouillon 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 noodles chicken eggs. 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 finished product choose flour premium, 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 everything 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 test.
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.

Recipe step by step cooking noodles 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 required amount test.
• 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, the usual 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- Enough calories. However, using flour in the recipe coarse grinding, you can achieve even more benefits from the dish.

Nutritional value of egg noodles:

Video: "Homemade egg noodles"

Homemade noodles are, first of all, a broth from domestic chicken and, of course, homemade noodles. Now on sale there are many varieties and types of pasta on different taste and wallet, but real home kitchen encourages us to be able to do it ourselves. Well, or at least imagine how it's done. Therefore, I show how the dough for homemade noodles is prepared, let it be in the piggy bank of your recipes.

For the noodles you will need:

• egg 1 pc
• water 1 tbsp.
• pinch of salt
• flour 7-8 tbsp with a slide

Step-by-step photo recipe for making homemade noodles:

Sift the flour into a bowl, make a well in the flour and break the egg into it. Add half a shell (1 tablespoon) of water. a pinch of salt and a few drops olive oil. Knead the dough with a knife, gradually mixing the flour into the egg. When the dough is still semi-liquid, but you can already take it in your hand, transfer it to a floured table or board on which you will knead it.

Knead the dough with your hands, constantly adding flour. This can be done on the board, and take the dough in hand. Like this.

It is not necessary to add all the flour, as soon as the dough becomes dense and elastic enough, form a ball out of it, wrap it in cling film so that it does not dry out, let it rest for 5-10 minutes.

While the dough is resting, scrape off any stubborn residue from the board with a knife. This will make rolling easier for you.

To roll out the dough, cut the ball into 4 pieces and form 4 small balls.

Roll them out one by one. First, flatten the ball into a cake. and then roll out with a rolling pin on the board from the middle to the edges, adding flour. The thickness of the rolled cakes can be different. Usually for noodles, I roll them out to 26-28 cm in diameter. This is a denser dough. And when I do homemade lasagna or ahmu. then I roll out the dough until transparent. The photo shows that the dough transmits light.

As a result, you will get four rolled cakes.

Now you can cut the noodles the way you like. For example, cut a cake into strips.

Stack the strips on top of each other.

And cut with a knife like this - this classical form homemade noodles.

There is another way to cut, it saves time. Stack the rolled cakes on top of each other and roll into a tube.

Cut the noodles obliquely from one side of the tube, then from the other, adjusting the width and length.

This is the shape of the noodles obtained with these cutting methods.

Spread the noodles on flat surface, sprinkling with your hands so that it is better divided. Usually properly kneaded and rolled noodles separate easily and do not stick together.

The noodles are ready and you can already cook them right now if you have the broth. I usually put the broth to boil first, and while it boils, I knead the noodles. How to cook broth, see → Chicken broth

Tip: before putting the noodles into the boiling broth, boil them - in separate saucepan bring water (1 liter) to a boil and put the noodles in boiling water. Stir so it doesn't stick to the bottom of the pot. As soon as the water boils again, drain the noodles into a colander and only then lower them into the boiling broth. This is necessary so that the broth remains clear.

Fresh chopped noodles cook very quickly. After you throw it into the boiling broth, just wait until it floats to the surface.

Homemade noodles keep very well. My grandmother made dough for noodles from 10 eggs and, after slicing, dried it in the oven, put it in a clean, dry cloth bag and stored it that way. You can spread the noodles on a flat surface and dry at room temperature periodically lifting and stirring it. Dry noodles can be stored in glass jar by closing it tightly. Dry noodles should be cooked in the same way as fresh noodles, but longer. Let it boil for 5-7 minutes. Dry noodles will no longer float to the surface of the broth.

This is what they call homemade noodles. Grandmother cooked it from chicken, which ran under the window in the morning. In those years, even in the cities, people living in a private house always raised chickens and planted a garden. At the table, the grandmother served noodles with part of the chicken in the plate and did not remove the meat from the bone. I have preserved a plate from the service, which was presented by my grandmother to my mother for the wedding - Dulevo porcelain 1957. In it I present the real homemade noodles- Noodles with a capital letter.

Homemade noodles. Short recipe.

• egg 1 pc
• water 1 tbsp.
• pinch of salt
• olive oil 0.5 tsp (or any vegetable)
• flour 7-8 tbsp with a slide

Noodles from this amount of products are enough for 5-6 liters of broth. If you have less broth, then dry the remaining noodles and use next time.

Sift the flour into a bowl, make a well in the flour and break the egg into it. Add half a shell (1 tablespoon) of water. a pinch of salt and a few drops of olive oil. Knead the dough with a knife, gradually mixing the flour into the egg. When the dough is still semi-liquid, but you can already take it in your hand, transfer it to a floured table or board on which you will knead it. Knead the dough with your hands, constantly adding flour. It is not necessary to add all the flour, as soon as the dough becomes dense and elastic enough, form a ball out of it, wrap it in cling film so that it does not dry out, let it rest for 5-10 minutes. Cut the ball into 4 parts, and form 4 small balls. Roll them out one by one from the middle to the edges to 26-28 cm in diameter, adding flour. Cut the tortillas into noodles of a length and width convenient for you. Lay the noodles out on a flat surface, using your hands to spread them apart. Boil the noodles before putting them into the boiling broth. Boil the noodles in the broth until they float to the surface.

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. Not required here huge amount ingredients and powers. 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 flour onto a table or large cutting board and make a well 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 tea 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. Add salt followed by 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 machine in your kitchen, then it will become 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 length. pasta! When your dough gets required thickness- cut it with a sharp or curly knife, carefully separating each thread of cutting.
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. Gently place the noodles on parchment paper and then put it 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 immediately before cooking, it is necessary to dry longer than usual. You can create as many as you wish. original recipes homemade noodles. For example, add to the test a little butter or sour cream.
• Instead of plain flour take buckwheat. cook rice noodles kneading the dough from 1.5 cups rice flour, 1 tablespoon starch, 1 cup 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.

When you pronounce - "homemade noodles", it immediately blows home comfort and warmth of your home. Previously, noodles were always cooked at home, because the store shelves did not please us with a large abundance of goods. There are several ways to make noodles at home. For example, in Ukraine they bake white pancakes on starch, cut them into noodles and dry them. You can also make juices from the dough, dry them in a pan, and then cut into small strips.

I will tell you how noodles are prepared in my family. It is best not to use water in the recipe, but to use only eggs. Then the broth will always be transparent and there will be no large excess of sprinkled flour. I must say that cooking homemade noodles requires some effort, the dough is kneaded tightly, and then it is hard to roll out. But these efforts are worth it, the result will please you.

Ingredients:

I do everything my way and first break the egg into the bowl. I shake it with a fork along with salt.

Then I add flour. Less than half of the flour remained from the norm, which is in the photo. It took a little more than half the bowl for the noodles. You need to mix in the flour gradually. Part interfered, added again. The dough should be very tough, hard and hard to knead. A real hand trainer. If the dough remains soft, it will stick and the finished noodles will stick together. You still need to add flour later. Therefore, it is better to add it all at once.

Get a lump, the size of a fist. Let it lie under the towel for 15 minutes, and then knead again so that it becomes homogeneous and does not stick to the table or to the hands. No more flour is needed for him.

The dough must be rolled out very thin. This is the most labor-intensive work and here it is necessary to make efforts. This is not dough for dumplings and dumplings, it is hard to roll it out, palms burn from effort. In addition, the dough on the egg, without water, shrinks like rubber. But be persistent and you will be rewarded with results. To facilitate the process, you need to roll out the cake in a diameter of about 20 cm, grease it on top with olive oil. And roll further to a very thin state. I have a photo thickness of less than 1 mm. There is no need to dust anything with flour, since the dough does not stick to the table.

For convenience, the rolled dough sheet can be cut into two parts. If you plan to cook long noodles, then you do not need to cut. Just fold the dough like a ribbon.

And cut into very thin strips.

The noodles are very obedient, dry immediately and do not stick to each other. Lay it out on the table and let it dry completely.

I got 150 grams finished product. Dried noodles can be stored in linen bag or in a box, in a dry and cool place.

is, first of all, homemade chicken broth and, of course, noodles from handmade dough. Now there are many varieties and types of ready-made noodles (paste) for sale for different tastes and budgets, but real home cooking encourages us to be able to make it ourselves. Well, or at least imagine how it's done. Therefore, I show how the dough for homemade noodles is prepared, let it be in the piggy bank of your recipes.

You will need:

• egg 1 pc
• water 1 tbsp.
• pinch of salt
• flour 7-8 tbsp with a slide

Step by step photo recipe:

Sift into a bowl flour make a hole in the flour and break it into it egg. Add half a shell (1 tbsp) water, pinch salt and a few drops olive oil. Knead the dough with a knife, gradually mixing the flour into the egg. When the dough is still semi-liquid, but you can already take it in your hand, transfer it to a floured table or board on which you will knead it.

Knead the dough with your hands, constantly adding flour. This can be done on the board, and take the dough in hand. Like this.

It is not necessary to add all the flour, as soon as the dough becomes dense and elastic enough, form a ball out of it, wrap it in cling film so that it does not dry out, let it rest for 5-10 minutes.

To roll out the dough, cut the ball into 4 pieces and form 4 small balls.

Roll them out one by one. At first flatten the ball into a cake, and then roll out with a rolling pin on the board from the middle to the edges, adding flour. The thickness of the rolled cakes can be different. Usually for noodles I roll them 26-28 cm in diameter. This is a denser dough. And when I make homemade or, then I roll out the dough until transparent. The photo shows that the dough transmits light.

As a result, you will get four rolled cakes. Now you can cut the noodles the way you like. For example, cut a cake into strips. Stack the strips on top of each other. And cut into strips with a knife - this is classic form of homemade noodles.

There is another way to cut, it saves time. Stack the rolled cakes on top of each other and roll into a tube. Cut the noodles obliquely from one side of the tube, then from the other, adjusting the width and length.

Lay the noodles out on a flat surface, using your hands to spread them apart. Usually properly kneaded and rolled noodles separate easily and do not stick together.

The noodles are ready and you can already cook them right now if you have the broth. I usually put the broth to boil first, and while it boils, I knead the noodles. How to cook the broth, see ⇒

Advice:before putting the noodles into the boiling broth, make them welding- in a separate saucepan, bring water (1 liter) to a boil and put the noodles in boiling water. Stir so it doesn't stick to the bottom of the pot. As soon as the water boils again, drain the noodles into a colander and only then lower them into the boiling broth. This is necessary in order to to keep the broth clear.

Fresh chopped noodles cook very quickly. After you throw it into the boiling broth, just wait until it floats to the surface.

Homemade noodles keep very well. My grandmother made dough for noodles from 10 eggs and, after slicing, dried it in the oven, put it in a clean, dry cloth bag and stored it that way. You can spread the noodles on a flat surface and dry them at room temperature by lifting and stirring occasionally. Dry noodles can be stored in a glass jar, tightly closed. Dry noodles should be cooked in the same way as fresh noodles, but longer. Let it boil for 5-7 minutes. Dry noodles will no longer float to the surface of the broth.

This is what they call homemade noodles. Grandmother cooked it from chicken, which ran under the window in the morning. In those years, even in the cities, people living in a private house always raised chickens and planted a garden. At the table, the grandmother served noodles with part of the chicken in the plate and did not remove the meat from the bone. I have preserved a plate from the service, which was presented by my grandmother to my mother for the wedding - Dulevo porcelain 1957. In it, I present real homemade noodles - Noodles with a capital letter.

Bon appetit!

Homemade noodles. Short recipe.

You will need:

• egg 1 pc
• water 1 tbsp.
• pinch of salt
• olive oil 0.5 tsp (or any vegetable)
• flour 7-8 tbsp with a slide

Noodles from this amount of products are enough for 5-6 liters of broth. If you have less broth, then dry the remaining noodles and use next time.

Sift flour into a bowl , make a well in the flour and break the egg into it. Add half a shell ( 1 tablespoon) of water, a pinch of salt and a few drops of olive oil. Knead the dough with a knife, gradually mixing the flour into the egg. When the dough is still semi-liquid, but you can already take it in your hand, transfer it to a floured table or board on which you will knead it. Knead the dough with your hands, constantly adding flour. It is not necessary to add all the flour, as soon as the dough becomes dense and elastic enough, form a ball out of it, wrap it in cling film so that it does not dry out, let it rest for 5-10 minutes. Cut the ball into 4 parts, and form 4 small balls. Roll them one by one from the middle to the edges until 26-28 cm in diameter , sprinkling flour. Cut the tortillas into noodles of a length and width convenient for you. Lay the noodles out on a flat surface, using your hands to spread them apart. Boil the noodles before putting them into the boiling broth . Boil the noodles in the broth until they float to the surface.

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