The most delicious noodle recipe. Noodles for soup with herbs

Most of us are accustomed to buying food in stores. Every day, without hesitation, we take sausages, cheeses, pasta, yogurts from the shelves, reading the labels on the packages, if we are interested in calorie content or the presence of nutrients. Nevertheless, most of us prefer not to look at the composition of the product, so as not to be frightened by the impossible amount of E, preservatives and dyes, all sorts of incomprehensible words.

If you are an adherent of a healthy and proper diet, then you can refuse most industrial products without prejudice to organoleptic feelings. Replace sausage with fresh meat, take natural yoghurts without sugar and dyes, and you can cook pasta yourself. Homemade noodles will be an excellent substitute for flour products, because you will know exactly what it is made of.

Homemade noodles - preparing food and dishes

Homemade noodles under your hands can take on any shape - you can cut them into bows, squares, triangles, stripes. If you want, roll out the dough and cut out long rectangles, getting the base for lasagna.

Cooking noodles is a simple matter that does not require a huge amount of ingredients and strength. You will need the following ingredients: flour, egg, salt and water. But the choice of two ingredients must be taken carefully if you want to get a tasty and healthy product. It's about flour and water. Water should be mineral, not carbonated. This will allow the product to have a smooth, neutral wheat flavor. Since you need very little water, it will not be difficult for you to choose the “right” water.

Regarding the choice of flour, there is no need to purchase a product labeled "highest grade". This note indicates that the flour has passed all degrees of processing, has become sterile and useless. Of course, the pastries will turn out beautiful, snow-white in color, but will not contain anything useful. It is best to give preference to wholemeal flour. You can choose not only traditional white flour, but, for example, buckwheat or rye. Also today sold flour with crushed bran. Such an ingredient will give the noodles a slightly unusual taste and gray color, but such pasta will definitely not harm your waist!

The phrase "homemade noodles" means not only pasta, but also soup with noodles. In restaurants and canteens, such a dish is called “noodle soup”. Following the recipes below, you will learn not only how to make pasta, but also how to turn it into a fragrant soup.

Homemade noodle recipes:

Recipe 1: Homemade Noodles

The recipe is simple and quick to make. Follow the step-by-step instructions and you will succeed the first time. Use this recipe if you want to cook "thick" pasta and serve it neat with sauces.

Required Ingredients:

• Flour - 450 gr.
• 1 egg
• 120 ml water

Cooking method:

1. With a mixer on high speed, combine the salt, water and egg.
2. Sprinkle flour on a clean surface and make a well. Pour the egg mixture into it.
3. Knead the dough with your hands, turning it into a tight lump.
4. Cover the dough with a damp towel or gauze and let it rest for 35 minutes.
5. Roll out the dough with a rolling pin into a thin layer, after dividing it into pieces. Cut the layer with a knife into noodles of the shape that you want.
6. Sprinkle the noodles with flour.

Recipe 2: Thin homemade noodles

Many housewives believe that the thinner the noodles are, the more skillful the craftswoman who made them. Now there are machines that roll out the dough and cut the noodles “by themselves”, but following this recipe, you will not need anything other than your hands and a sharp knife. Unlike the previous recipe, water is practically not used here, or just one tablespoon. Keep in mind that such a not cool dough will be more difficult to knead, but the result is worth it. The resulting homemade noodles are perfect for soups.

Required Ingredients:

• 1 egg
• 450 gr. flour

Cooking method:

1. As in the previous recipe, pour a hill of flour onto a clean table surface, making a recess inside.
2. Beat the egg with salt with a mixer and add water.
3. Enter the egg into the flour, knead the soft dough with your hands.
4. Cover the resulting lump of dough with damp gauze and leave to "rest" for 35 minutes.
5. From a lump of dough, pinch off a piece with a fist. Roll it out into a circle with a diameter of at least twenty centimeters.
6. Cut the circle in half and roll out further, turning the halves into circles. Put the resulting layers on a table sprinkled with flour, and let them dry slightly.
7. After 10 minutes, you can cut the dough into noodles. If you take your time, then you will get a real cobweb!

Recipe 3: Homemade Chicken Noodles (Soup)

Soup with homemade noodles is most often cooked on chicken broth. The dish, though simple, is equally loved by both children and adults. We recommend that you take chicken legs to make the soup more rich, golden in color. If you follow the calories, then it is better to take the fillet.

Required Ingredients:

• Thin homemade noodles - 1 handful
• Chicken fillet - 1 piece
• Potato - 1 piece
• Onions and carrots for frying
• Spices

Cooking method:

1. Put the chicken fillet to boil. It is best to cut it into pieces.
2. Peel and cut potatoes. As soon as the water boils, remove the "noise" and lower the potatoes into the pan.
3. Prepare vegetable stew. Add to soup and reduce heat. After 10 minutes, the soup will be ready.
4. Add the noodles to the soup 2 minutes before the end of cooking.

Recipe 4: Homemade noodles with champignons

An excellent hearty second course that can be prepared both for lunch and for a festive table. For this dish, it is best to cut the noodles into a long ribbon about a centimeter wide.

Required Ingredients:

• Homemade noodles - 200 gr.
• Mushrooms fresh champignons - 240 gr.
• Bulb - 1 piece
• Sour cream - 250 ml
• Sunflower oil
• fresh parsley

Cooking method:

1. Put the noodles to boil.
2. Prepare the mushroom sauce. To do this, wash the mushrooms well and chop finely. Finely chop the onion as well.
3. Fry the onion in hot oil in a saucepan, then add chopped mushrooms to it. Stew the vegetables for 10 minutes until all the moisture has evaporated, then salt and add sour cream.
4. Close the saucepan with a lid and let the mixture simmer under a closed lid for another 7 minutes.
5. Throw the finished noodles into a colander, then lay out in portions, pouring sauce on top. Decorate the dish with chopped herbs.

Recipe 5: Homemade Noodles with Meat Sauce

This dish will remind you of Bolognese pasta, only it “sounds” much more at home. For minced meat, it is best to take lean meat, such as beef. The noodles should not be cut into cobwebs, but into a wide (8-10 mm each) ribbon. Garnish the finished dish with fresh basil leaves.

Required Ingredients:

• Homemade noodles - 300 gr.
• Minced low-fat meat - 150 gr.
• Tomato paste - 60 gr.
• Butter
• Bulb - 1 piece

Cooking method:

1. Pass the onion through a meat grinder along with minced meat.
2. Grease a hot frying pan with oil and lay out the minced meat to fry. Fry it for 10 minutes, stirring with a spatula, until it turns brownish. Minced meat should not stick together in lumps.
3. Add pasta to minced meat, mix, cover and simmer over low heat for 7 minutes.
4. Boil homemade noodles. When it is ready, arrange on plates, and pour meat sauce on top.

Recipe 6: Homemade Noodles with Cherry Syrup

Sweet homemade noodles are a great breakfast idea. But it is best to cook it from wholemeal flour, otherwise you will get just a “unhealthy” carbohydrate, and also flavor it with sugar.

For the preparation of syrup, instead of cherries, you can choose any berry.

Required Ingredients:

• Homemade noodles - 220 gr.
• Cherry - 200 gr.
• Citric acid - ½ tsp
• Sugar - ½ cup

Cooking method:

1. Prepare cherry syrup. To do this, wash the berries, remove the seeds from them. Grind the berries through a sieve.
2. Put the cherry mass in an enamel pan, sprinkle with half of the prepared sugar. Turn on the fire and stir slowly with a spoon. When the mixture begins to gurgle, pour in about 150 ml of water. Add sugar and citric acid. Boil the cherry mixture for 5 minutes, then remove from heat.
3. Boil the noodles, drain the product in a colander, then add the cherry syrup and mix.

1. You can make completely unique noodles by giving them a special color or flavor. So, adding a couple of tablespoons of beetroot juice to the dough, you get pink pasta. Tomato paste will turn the noodles reddish, spinach puree green. In addition, it is very easy to cook mushroom noodles. To do this, grind dried mushrooms in a coffee grinder and add them to the dough.
2. Eggs for the test should be at room temperature. If they are only from the refrigerator, then you will not be able to knead the dough.
3. If you cook noodles as a separate dish, then after you have cooked them, you do not need to rinse them.
4. Homemade noodles cook quickly: you dip pasta in boiling water, and as soon as it floats, count down a minute. After that, turn off the fire, and drain the water.

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 lay the noodles out 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.

In contact with

Homemade noodles are, first of all, homemade chicken broth and, of course, noodles made from homemade dough. Now there are many varieties and types of pasta on 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.

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 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. 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 make homemade lasagna or achma. 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 is the 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.

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

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 broth, see → Chicken broth

Tip: before putting the noodles in the boiling broth, boil it - 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 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 lay the noodles out 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.

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.

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 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.

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"

Homemade noodles are a delicious and nutritious side dish, as well as an indispensable topping for first courses. Such noodles are cooked instantly, which is convenient, and it tastes much nicer than any store-bought one. Therefore, we recommend that you immediately prepare a double portion of food, find some free time and knead the noodles. You won't regret it, even if you've never tried it. And we will popularly tell you how to make homemade noodles with your own hands.

How to make classic homemade noodles

Homemade noodles for soup are even in GOST. True, it consists only of flour not lower than the first grade, salt and water. However, if you really want homemade noodles, then make it with eggs. The second prerequisite is that it must be rubbed cool. The denser the dough, the more flour it contains, the less likely it is that the noodles will “disperse” through the broth in the very first half hour after cooking.

So, the classic noodles are:

• glass of water;
• a good pinch of salt;
• two eggs;
• as much flour as the dough will take with a dense batch.

If there is no skill in working with a simple dough, then we recommend taking a bowl and kneading the dough in it. But you can get by with a simple cutting board.

1. Pour flour on top of it, make a well and beat in the eggs. Sprinkle salt and pour out water. The dough is kneaded from the center with flour sprinkled around the edges.
2. The dough will be tough, very thick, but still keep kneading and add flour little by little. Put the grated dough as tightly as possible under the bowl for half an hour so that it becomes more pliable for rolling.
3. After 30 minutes, you can roll out the workpiece with a rolling pin to the thinnest layer - approximately 1 mm.
4. It is not difficult to cut a sheet of dough into noodles: you need to sprinkle it with flour, cut into strips and, folding them in a pile, cut them obliquely.

When cutting, you have to dust the sheet with flour. So that the broth does not come out cloudy in connection with this, it is recommended that, before lowering the noodles into the soup, throw them into boiling water for a moment to wash off the excess flour.

There is another way to cut.

1. Leave a very thin sheet of dough on the table to dry a little, but not to brittleness. Usually 10-15 minutes is enough.
2. Wrap the dried layer on a rolling pin or simply fold it into a roll.
3. Start cutting the thinnest noodles with diagonal movements.

If you like long noodles, cut straight, if you like small and short, change the direction of the knife.

Ready noodles can be stored in glass or tin containers. To do this, the chopped workpiece is dried and put into dry jars.

Delicious egg noodles for soup

Knowing how to make dough for homemade noodles, you can improve it with different additives. For example, interesting colored noodles are obtained by adding beetroot, carrot, spinach juice instead of water. Accordingly, the product will be multi-colored and enriched with vitamins.

Water is not needed here. The less water, the more “cementing” eggs in the composition, the denser the noodles will be. It will not turn sour even the next day after cooking, and the broth will remain light and transparent.

To prepare such noodles, you need:

• 1 egg;
• 1 glass of flour;
• salt.

Salt is added to taste. You can make such noodles on the yolks alone - it will be bright, yellow and tasty. This is especially convenient when only whites are used in baking, and there is nowhere to “dispose” the yolks. Soup with such noodles will be transparent.

The bookmark is given for one preparation of the first course. To immediately make the workpiece several times, you can increase proportionally all the components three times. The dough turns out to be very tight, it is not easy to knead and roll it out, for the convenience of rolling out, you can add a couple of tablespoons of refined vegetable oil.

As in previous recipes, knead the dough, set aside for half an hour, roll out and cut the noodles.

From custard dough

Choux pastry for noodles is not at all what we do in the preparation of dough for cakes. There, the task is to achieve voids inside the product by intervening eggs. Everything is simpler here: unlike simple unleavened dough, flour is combined with boiling water, that is, it is brewed. Then the whole process goes on as usual - kneading, rolling, drying and cutting into strips.

For 350 g of flour, 180 g of boiling water, a small spoonful of salt and 3 tbsp. tablespoons of vegetable oil. By the way, this set of products can be used when kneading dough in a bread machine. You need to knead for a quarter of an hour.

There is another interesting way to prepare choux pastry with no starch. It comes out pliable, elastic, although it will take a little more time than usual fresh.

Prepare:

• 1 st. a spoonful of potato starch;
• 3 - 4 cups of sifted wheat flour;
• 250 ml of cold water;
• 1 teaspoon of salt.

This is how the dough is made.

1. In 3 st. tablespoons of cold water (take from the total volume) dilute the starch and mix to make a slurry.
2. Boil the rest of the water and add diluted starch to it. Cool down.
3. Pour two cups of flour into a bowl, add starch paste, butter and salt.
4. Knead the dough, gradually adding enough flour to make an elastic, but plastic dough.
5. Set it aside overnight in the refrigerator. You can work on the test the next day. It is suitable for both noodles and dumplings or dumplings.

For lagman

This dish requires special noodles - hard, but at the same time elastic, which does not sag and retains its taste even after heating.

The test is usually taken:

• flour - 800 g;
• egg - 2 pcs.;
• water - 1.5 cups;
• salt - 1 tsp

The dough is prepared in the usual way, then they let it rest under a bowl for about an hour, after which they begin to stretch.

This stretching is what distinguishes Uzbek lagman noodles.

To make it easier to pull, use a solution of soda and salt (0.5 tsp of soda and 1 tsp of salt in half a glass of water). Wet hands in the solution, moisten the dough with it. They pull it out into thick bundles, moisten it, reassemble it in a bunch, so that, having moistened it, again stretch the bundle.

The last time, when the dough is already well processed with a solution, it is pulled out in bundles, shifting them onto a greased baking sheet. Then again, with their hands, they pull out-twist the flagella as thick as a pencil. This is the lagman noodles, which are boiled in salt water.

Udon Noodles - Easy Recipe

You can also make delicious homemade noodles in the traditional oriental way. Udon noodles are part of Japanese dishes, they are added to meat, salads, vegetables, etc., almost never used as a pure product.

This is noodles without eggs, on one water, salt and flour. Tenderness and softness are given to it by a special cutting in the form of elongated threads of a rounded or flattened section.

Since udon contains practically no vitamins, we suggest preparing an enriched version of noodles using not only finely ground flour, but also unrefined flour. It is done like this.

1. Dissolve 4 tsp in a glass of boiling water. salt.
2. In a bowl, mix 150 g of refined and 500 g of unrefined flour.
3. Combine the solution with flour. Knead a tight ball, which is placed under the film and rolled with a rolling pin. Fold the cake in four again, walk with a rolling pin. Repeat this 5-6 times to make the dough even and smooth. After, roll it back into a ball and send it to a cold place.
4. After a few hours, take it out, roll it out with a layer of 3 mm and, folding it in three, cut the roll into thin strips.

Store such noodles frozen.

How to make Chinese noodles at home

The basic recipe for Chinese noodles is water (half a cup), flour (2 cups), 1 teaspoon of salt. The dough is kneaded from the components, rested for half an hour, after which noodles are made, which are rolled in starch so that they do not stick together.

You can cook interesting noodles with cornmeal.

To do this, take:

• cornmeal - 4 tbsp. spoons;
• wheat flour - 0.6 kg;
• corn oil - 2 tbsp. spoons;
• 4 eggs;
• 4 tbsp. spoons of water;
• salt pepper.

Prepare like this:

1. Pour dry ingredients into a mixer, add eggs and water.
2. Mix for three minutes, then set the dough aside for half an hour and knead again until smooth.
3. Cover with a damp cloth, let it lie down for 4 hours.
4. Next, roll out the dough with a rolling pin or noodle cutter and cut the dough into layers 1 mm thick and into strips.

wok noodles

Wok noodles are not a dough recipe, but a way to prepare a meat or vegetable sauce for traditional Chinese noodles. It cooks very quickly, and for this you need a special frying pan with high sides and a rounded bottom surface of the wok.

1. Vegetables are placed in the hot oil in it and fried for just a few minutes, seasoned with spices, salt, soy sauce.
2. Boiled Chinese noodles are placed in a vegetable sauce (and you can also use meat fried with vegetables, seafood, etc.).
3. Everything is mixed, infused a little and served at the table.