Recipe for the most delicious homemade noodles. Now consider the algorithm for preparing the dish itself

Do-it-yourself homemade noodles can be made in two ways: manually and using a special machine. Today we will consider both of these methods in great detail, step by step, with a photo. There will be dough recipes, rolling and cutting technology. You will have a choice which option to take for yourself. And what to cook with her - chicken soup, lagman and just boil it for a side dish, you decide later. The main thing is to have noodles!

General principles and rules for making noodles at home

Since all flour is different, the gluten in it is different, it can be dry or wet, so the amount may vary. Focus on the amount indicated in the list of ingredients, but put it at first less, then add it while kneading the dough to bring it to the desired density.
The quality of the finished homemade pasta depends on the quality of the dough. Therefore, it mixes very well. This is labor. But without him, nothing.
When you work with one rolled layer, the rest must be covered so that they do not dry out. Noodles from overdried dough will not work, it will crumble.
Ready noodles must be dried. You can dry it natural way, spread out on a baking sheet, for 5-7 hours. If you need it quickly, then dry in the oven at a temperature of 50-60 ° C for 30-40 minutes and with the door ajar.
You can store in glass jar with a screw cap, but so that the paste is not packed tightly into it. You can use a box of cereals, etc. for this purpose. Well dried can be stored for several months. But usually few people cook it in such quantities.
You need to cook for 5-10 minutes, depending on its size. In the soup - no more than 5 minutes, but then you need to let it brew.
So that the soup does not turn out cloudy, the noodles must be cooked separately to the consistency of “al dente” (by the tooth, a little undercooked) and put into the soup ready-made.
If you want a recipe without eggs, then you can simply remove them from all the recipes below, replacing them with a little extra water. And to finished goods were a beautiful yellow color, which eggs usually give them, put a pinch of turmeric in the dough.
Colored paste can be tinted natural dyes. Green color will give spinach, red - beets, yellow - turmeric, pink - paprika.

Homemade noodles recipe with photo step by step

I'll start from the very traditional recipe. The dough will be on the eggs. There will be two ways of slicing by hand.

Ingredients:

flour - 160g;
water - 2 tablespoons;
sunflower oil - 1 tbsp;
salt - 1 tsp

How to cook homemade noodles:

It is better to work directly on the countertop. Therefore, we wipe it well, dry it and proceed. We sift the flour with a slide.
In the center we make a recess, like a volcano crater, we break an egg into it. We put salt and pour oil.
With our hands, we scoop up the flour from the edges of the slide and knead the dough. It will be very cool, but it is necessary, so you have to try. We knead it for a long time, at least 20-30 minutes.
The resulting lump is placed in plastic bag or wrap cling film and leave for half an hour.
After this time, we take it out of the package, divide it in half.
We roll each of the two halves with a rolling pin very thinly. In the process of rolling, dust the table with flour so that the layer does not stick.
We give the rolled layers 7 minutes to lie down and dry. But no more, so as not to dry out!
Now let's talk about cutting. There are two ways to do this manually. First first.
We twist the layer into a roll.
And cut with a sharp knife across into pieces, each of which, when unwound, will turn into noodles. If you need shorter noodles, then the roll is first cut in half lengthwise and only then cut across.
The second cutting method is suitable for making long noodles. We fold the dough layer in half, and then again, like a pancake with a triangle.
And then cut the triangle across.
Next, we dry the noodles and either use them immediately for their intended purpose, or put them in storage.

Wide homemade noodles

The Italians call it pappardelle - wide flat noodles 13 mm wide, fettuccine - the same shape, but 7 mm wide or tagliatelle - 5 mm wide. And if you cut it with a knife - a roller with wavy edges - you get mafaldin. How do they remember all this and not get confused???

Ingredients:

wheat flour - 200g;
eggs - 2pcs;
salt - 0.5 tsp;
vegetable oil- 1 tbsp.

How to cook homemade noodles:

Such noodles are good for pasta bolognese, lagman, wok, as a side dish for meat dishes.

Homemade noodle dough for noodle cutter

The previous two recipes were for manual preparation. Now let's move on to the technology of making noodles using technology. Here the dough will be initial stage knead in a mixer (dough mixer), and then roll out and cut with a noodle cutter. I'll tell you right away why there is no salt in the recipe. When rolling through this device, grains of salt in the dough can damage the surface of the rolls, so do not add salt correctly.

Ingredients:

flour - 2 and 1/4 cups *;
eggs - 3 pcs.

* a glass with a capacity of 200 ml.

How to cook egg noodles with a noodle cutter:

Pasta farfalle (bows) do it yourself

At home, we can cook not only long noodles, but also, for example, bows, which are called farfalle in Italian.

Ingredients:

flour - 450-540g;
eggs - 2pcs;
water - 3 tablespoons;
vegetable oil - 1 tbsp;
dry ground paprika - 1 tsp

Cooking process:

They can be stored tightly closed jar and cook as a side dish for meat, poultry, etc.

Homemade pasta with herbs and olives

This spicy fragrant Italian pasta can also be prepared at home with your own hands. And it’s good to serve it even just with sauces: tomato, pesto.

Ingredients:

flour - 200-250g;
egg - 1 pc;
water - 2 tablespoons;
olive oil on herbs - 1 tbsp;
olives - 6-7pcs;
salt - 0.5 tsp

How to make Italian pasta:

Have you ever seen how they cook Chinese noodles? It's almost like magic: in our hands we see a lump of dough, a few seconds and it turns into the thinnest long threads. In general, watch the video.

Well, how? So many recipes with photos. I think now you will definitely be able to make homemade noodles on your own.

Despite the rich assortment flour products presented to consumers in modern stores, many housewives pamper their loved ones with noodles own production. homemade noodles does not stick together during cooking and has an unforgettable delicate taste.

homemade noodle recipe

Cooking noodles is a laborious process, because kneading a tough dough is not an easy task for fragile female hands. But the noodles are so appetizing and tasty that the effort and time spent is worth it!

Ingredients

To make noodles, you will need:

two eggs;
300 g flour;
5 g salt;
100-150 ml of water.

If you want to experiment and change the taste of the product, replace wheat flour with rye or buckwheat flour.

Children can cook colorful noodles home production, adding juice of beets, carrots, tomato or spinach to the dough. The more juice you add, the more intense the color of the noodles will be.

The process of making noodles

Put in a large container required amount flour. Make a cone-shaped indentation in the flour. Place eggs, salt and water in it.

Knead the dough. First, use a spoon to knead the dough. When the dough becomes thick, continue kneading it with your hands. The result is a plastic mass.

Roll out the dough. To do this, put the dough on a hard surface sprinkled with flour, and roll it with a rolling pin into a layer 2-3 mm thick. Add flour under the rolling pin if the dough starts to stick to it.

Cut the dough. Cut the dough layer with a knife into wide or narrow strips. Sprinkle the noodles with flour and leave for 20 minutes. Remove excess flour from noodles before cooking.

Prepare the noodles. Boil the noodles for 7 minutes.

If you have prepared noodles for long-term storage, it is recommended to dry them until they become brittle.

Italian noodle recipe

Ingredients

To cook noodles Italian recipe prepare in advance:

three eggs;
5 g salt;
40 ml of olive oil;
300 g flour;
100 ml of water.

The process of making Italian noodles

Pour the flour onto the table and make a well in it. Add eggs, salt, water and oil.

Knead a stiff dough.

Shape the dough into a "bun" and wrap it in cling film. Leave the dough for 25 minutes.

Roll out and cut the dough. Its thickness should be 2-3 mm.

Secrets of making noodles

So that the dough for noodles does not become covered with a dry crust, it is recommended to store it in cellophane.
brew Italian noodles 5 minutes.
Dried dough is easily cut with a knife if it is first rolled into a tube.
Sliced noodles in a not dried state are ready for cooking.
Before long-term storage Dry your homemade noodles well.

Just boiled noodles or newfangled pasta is too simple a dish. It turns out much tastier if you add it to hot soup. Any broth will do, be it mushroom, meat or even fish. Pasta it is better to put boiled until half cooked. This will keep the broth clear. Want to learn some more tricks? Then learn a few step by step recipes with photo.

How to make noodle soup

Not only on meat broth you can make noodle soup. Dairy products are no less tasty, and they can be both sweet and salty. As for belonging to the kitchen, pasta soup is considered Tatar dish. Although in the Russian version it has undergone some changes. In general, instructions on how to cook such a delicacy can be divided into the following steps:

First of all, the broth is cooked on the basis of meat and onions. Depending on the type meat product this process may take 1-2 hours.
Next, the onion is thrown away, and the meat is cut into pieces.
The next step is preparing vegetable frying. For her, they clean onions with carrots.
Then the meat is sent to vegetables, also fried a little.
Sauteed products are sent to the broth.
It remains only to salt and pepper the noodle soup.
Almost at the end, noodles for soup are added, the broth is cooked for another 5-7 minutes.

How to make homemade noodles

Making homemade pasta dough is very easy and requires very few ingredients. In addition, you can prepare the product for the future, dry it and store it like purchased pasta. This recipe will help you homemade noodles. First, prepare the ingredients:

salt - to taste;
flour - 1 tbsp.;
vegetable fat- 1 tsp;
egg - 1 pc.

It will take you about 1 hour to prepare the dough. The energy value of the product will be 225 calories per 100 g. The technology is as follows:

Sift flour twice.
Take a separate bowl, where beat the egg with salt.
Next, carefully and constantly stirring, add flour.
Knead the "cool" dough, cover with a towel on top and let stand for about a quarter of an hour.
Roll out the resulting cake, grease well, continue rolling until the layer begins to glow.
Then roll it into a roll shape and cut into strips 5 mm wide.
Leave the noodles to dry on the table for 1-2 hours.

Noodle Soup - Recipe

Classic option noodle soup is considered chicken. It is not only very tasty, but also useful. Chicken broths are recommended for colds, and those with noodles are recommended for suffocating coughs. When using hot soup, sputum from the lungs and bronchi departs instantly. If you want more original home recipe first course, then explore options with the addition of mushrooms, eggs, meatballs and potatoes. There are also instructions for cooking in a slow cooker.

Chicken

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 49 kcal.
Cuisine: Russian.
Difficulty: medium.

One of the most delicious and healthy hot dishes is chicken soup with homemade noodles. In autumn bad weather or winter cold, it will suit perfectly. It is not too fatty, so it is well absorbed. The broth is good on its own, but with noodles it is simply delicious. Poultry meat can be taken in any form - wings, legs, drumsticks, neck or giblets.

Ingredients:

salt - to taste;
potatoes - 0.5 kg;
onion - 1 pc.;
water - 3 l;
cilantro - 1 bunch;
carrots - 100 g;
spices - to taste;
poultry meat - 500 g;
noodles - 100 g.

Cooking method:

Wash the chicken, cut into small pieces portioned pieces, place in a pot of boiling water.
Boil the broth for about half an hour, removing the emerging foam with a slotted spoon.
Salt, add your favorite spices.
Take out the chicken, chop even smaller and lay back.
Peel potatoes with onions and carrots, rinse and cut into cubes, throw into a saucepan and cook for another 5 minutes.
Add pasta, simmer for 6 minutes, sprinkle with herbs.

mushroom

Servings: 4 persons.
Calorie content of the dish: 41 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

The first dish with mushrooms is very popular. It has a richer taste. Especially if forest mushrooms are used. Even purchased champignons will not replace their aroma, although they are also suitable. It will be even more appetizing with homemade pasta, and if you add more fresh herbs and a clove of garlic, you will just lick your fingers. For serving, it is better to use sour cream.

Ingredients:

homemade pasta- 150 g;
sour cream, pepper, salt - to taste;
water - 2 l;
carrots, onions - 1 pc.;
fresh greens - optional;
fresh mushrooms- 300 g (or 30 g dried);
vegetable oil - a little for frying.

Cooking method:

Soak dry mushrooms. Fresh ones are simply finely chopped and thrown into boiling water.
Fry grated carrots with onions in oil. Next, send the vegetable frying to the mushrooms.
Salt, season with pepper, add pasta.
Cook for another 5-7 minutes, then remove from heat and let it brew for another 10 minutes.
When serving, add greens and sour cream to the plate.

at home

Cooking time: 1 hour 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 51 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.

Soup with homemade pasta is prepared with the addition of meat. In most recipes, this is beef or pork, but chicken is also suitable. With poultry meat you get a dietary soup. more fat and nutritious dish will be pork. The recipe is very simple, and the cooking technology also practically does not change. Broth is boiled on the meat, then vegetable frying is added, and at the end the dish is seasoned with pasta. Quick, easy and satisfying - try it!

Ingredients:

egg paste - 100 g;
vegetable oil - a little for frying;
onions - 2 pcs.;
water - 2 l;
carrots - 1 pc.;
pork pulp - 300 g;
pepper, salt - to taste.

Cooking method:

Put a pot of water on fire, add meat whole piece and an onion.
Boil the broth for about 1.5 hours.
Next, discard the onion, and remove the meat and cut into pieces.
Finely chop the remaining onion, grate the carrots, sauté the vegetables in hot oil.
After a couple of minutes, add pork to the pan, fry for another 5-7 minutes.
Transfer the mixture of meat and vegetables to the meat broth.
Salt, add pepper and noodles.
Simmer the dish for another 7-10 minutes.

With noodles and potatoes

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 43 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

More classic recipe It's a soup with noodles and potatoes. Light and dietary, but very nutritious option for lunch and dinner. Satisfies hunger, warms in winter and gives strength for the whole day. The potatoes make it satisfying. Every housewife should have such a recipe in her stock. minimum ingredients, simple technology but what a wonderful result. low calorie dish does chicken fillet or breast. Legs or drumsticks can also be used. Of these, the broth will be somewhat fatter.

Ingredients:

refined oil - to taste;
chicken fillet - 1 pc.;
spaghetti or other pasta - 150 g;
water - 2 l;
sour cream, croutons - to taste;
onion - 1 pc.;
salt, herbs and spices - to your taste;
potatoes - 4 pcs.;
carrots - 1 pc.

Cooking method:

Rinse the chicken, cut into small pieces and send to a pot of boiling water.
Peel the vegetables, wash them well and chop them into cubes.
Put a frying pan with oil on fire, warm it up.
Passer on it first onion. When it becomes golden, throw in the carrots, fry until tender.
Season chicken broth with potato cubes, cook for 10 minutes and add pasta.
Darken a little more, add chopped greens, salt, pepper.
After 1-2 minutes, remove the pan from the heat.
Let it brew for about 10 minutes. Serve with croutons and sour cream.

In a slow cooker

Cooking time: 1 hour 10 minutes.
Servings: 4 persons.
Calorie content of the dish: 68 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

The recipe for noodle soup in a slow cooker is simple and quick options preparing a not too dense lunch or dinner. Time is spent only processing the ingredients. The rest is done by a certain multicooker mode. You can use programs such as Stewing, Baking, Frying, Soup and Multicook. Due to processing in a multicooker, products retain more useful substances and stay just as juicy. Good mood and flow vitality after such a soup you are provided.

Ingredients:

water - 1.2 l;
spices, salt - to taste;
chicken drumsticks- 2 pcs.;
onion - 0.5 pcs.;
carrots - 1 pc.;
pasta - 80 g;
fresh herbs- 30 y.

Cooking method:

Rinse the multicooker bowl. Lay there chopped onions with grated carrots.
Rinse chicken drumsticks, peel, send to vegetables in a bowl.
Next, pour the products with water, salt, add your favorite spices, mix.
Next, place the bowl in the slow cooker. Turns on the "Soup" mode. Set the timer to 1 hour.
Rinse the greens, finely chop, fill the dish with it 15 minutes before the end of cooking.
Wait for the readiness signal.

With meatballs

Cooking time: 2 hours.
Servings: 4 persons.
Calorie content of the dish: 57 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Another uncomplicated and already become familiar option lunch or dinner is a soup with meatballs and homemade noodles. He especially likes small children. Pasta can be replaced with cereals, such as rice. Meatballs are small meat balls, molded from minced meat. They are no larger walnut. So meatballs are more convenient to eat, especially for kids. They will take longer to cook.

Ingredients:

greens - to taste;
chopped meat- 400 g;
water - 2 l;
potatoes - 3 pcs.;
vegetable oil - 30 ml;
spaghetti - 2 cups;
carrots - 1 pc.;
a mixture of spices - 1 tsp;
onion- 2 pcs.;
salt - 1 tbsp.

Cooking method:

Finely chop one peeled onion with a sharp knife, add to the minced meat along with spices.
Lubricate your hands with oil for ease of use. Make small balls of minced meat with onions, place them on a cutting board.
Put a pot of clean water on the fire.
After boiling, throw in the potato cubes.
Saute chopped onions and grated carrots in calcined oil until golden brown.
Fill the broth with meatballs, cook for five minutes.
Throw pasta with vegetable frying.
Simmer for another 10 minutes, then let it brew for about 5 minutes and season with herbs.

dairy

Servings: 4 persons.
Calorie content of the dish: 102 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Do you want to treat the kids with delicious and original dish? Then use the milk noodle soup recipe. It is sweet, so children like it very much. Although adults are also delighted with such a dish. This noodle soup can be called rather milk porridge. Its density can be easily adjusted by adding more or less pasta. Boil pasta for soup until half cooked in a separate pan. Then they reach the milk and are completely saturated with it. You can add a little cream and a handful of raisins.

Ingredients:

cream - 150 ml;
raisins - to taste;
vermicelli - 150 g;
milk - 1.2 l;
butter - to taste;
sugar - to taste.

Cooking method:

Boil vermicelli until half cooked in salted water, then drain in a colander.
Boil milk, salt to taste, add sugar.
Next, throw pasta, add pre-soaked raisins.
After a couple of minutes, fill the dish with cream, boil again.
Serve with a slice butter.

Chinese noodle soup

Cooking time: 1 hour 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 55 kcal.
Purpose: for lunch / dinner.
Cuisine: Chinese.

if you love Chinese cuisine, it is not necessary to go to restaurants to enjoy her dishes. One of them you can easily prepare at home. The recipe for Chinese noodle soup will help you with this. In some ways, it resembles a lagman. Pak choi is an unusual ingredient in it. If you can't find one, use one similar to it. green salad.

Ingredients:

pak choi cabbage - 150 g;
chili - 0.5 pod;
soy sauce- 20 g;
water - 1.7 l;
chicken fillet - 300 g;
spaghetti - 50 g;
vegetable oil - 2 tablespoons;
tomato - 1 pc.;
water - 1.5 l;
ginger - 10 g;
garlic - 1 clove;
green onion - a few feathers.

Cooking method:

Pour the chicken with water, boil the broth, periodically removing the foam with a slotted spoon.
Then take out the meat, cut into slices and return to the pan.
Chop the tomato into cubes, fry in oil for 3-4 minutes.
Then add whole ginger, garlic and pepper.
After a couple of minutes, pour the products with sauce, simmer a little more.
Fill the chicken broth with the resulting frying.
Add vermicelli, cook until tender.
At the end, remove the garlic with ginger and pepper from the broth.
Add cabbage leaves, turn off the heat, let it brew for 10-15 minutes, season with green onions.

with egg

Cooking time: 40 minutes.
Servings: 5 persons.
Calorie content of the dish: 53 kcal.
Purpose: for lunch / dinner.
Cuisine: Japanese.
Difficulty of preparation: difficult.

Soup with homemade noodles and eggs Japanese dish with an unusual but very harmonious combination products. In addition, the absence of some of the usual hot ingredients makes it also low-calorie. It's about potatoes. It is not added to this dish. Hearty and rich broth is made appetizing chicken legs paired with pasta and eggs. For flavor, noodle soup is seasoned with fresh herbs.

Ingredients:

egg - 3 pcs.;
black pepper, salt - to taste;
water - 2 l;
greens - 1 bunch;
water - 2 l;
chicken legs - 2 pcs.;
vermicelli or homemade pasta - 3/4 tbsp.

Cooking method:

Place the leg on the bottom of the pan, pour water, cook the broth for 10-15 minutes.
Next, drain the liquid. Then again pour already clean water, cook the broth again, adding a little salt.
Boil the eggs in a separate saucepan.
Remove the meat from the broth, chop it lengthwise across the fibers, return it back.
Fill the soup with pasta, cook for a couple more minutes until it pops up.
Peel the eggs, chop finely, add them to the broth almost at the end.
Season with fresh herbs, remove from heat after a minute.

with beef

Cooking time: 2 hours.
Servings: 7 persons.
Calorie content of the dish: 87 kcal.
Purpose: for lunch / dinner.
Cuisine: Chinese.
Difficulty of preparation: difficult.

If you want a dish more satisfying than chicken bouillon, prepare soup with beef and pasta. it wonderful recipe hot for every day. Moderately satisfying, dense and saturated thanks to seasonings - this is how this delicacy turns out. The principle of preparation is no more complicated than in recipes based on chicken meat. The main thing is not to be lazy to strain the broth. So it will become transparent, because of which the dish itself will be more pleasant to eat.

Ingredients:

onion - 1 pc.;
beef - 1 kg;
salt - 1.5 tsp;
ground pepper- taste;
carrots - 0.15 kg;
vermicelli - 0.2 kg;
water - 2.5 l;
parsley - to taste;
Bay leaf- 2 pcs.;
allspice - 5 g.

Cooking method:

Put a pot of water and beef on fire, cook for half an hour.
Then add whole vegetables with herbs. When they are soft, remove and continue cooking until the meat is tender. This will take 1.5 hours.
Next, salt the broth, strain, pour back into the pan.
After boiling, season with vermicelli, then simmer for another 5 minutes until it is ready.

Do you want to cook a very tasty noodle soup? Then you need to know a few simple tips:

The broth will remain transparent if you cook it over low heat, i.e. there should not be a hint of boiling in the pan.
Pak choi in a Chinese soup recipe can be replaced not only with lettuce. Suitable Chinese cabbage.
During cooking, be sure to taste the broth, and only with a metal spoon.
To make the noodle soup rich, you need to lay the meat in cold water. Another thing is if you need a dietary dish. Then the meat can be put after boiling.

Video: Duck noodle soup

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

Taking care of relatives and friends, many hostesses try to use only fresh and real products for relatives, friends and, especially, for children. Pasta is used in soups, side dishes, salads and even for baking. To create homemade noodles, the following products are needed:

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

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

You will need a deep bowl to knead the dough. Oil is poured into it, eggs are driven in and the whole mass is shaken with quick movements of the fork in a circle. Then you should very slowly and gradually introduce flour into the resulting mixture to improve the process of kneading the entire dough. At first, it is easier to use a fork to mix the mass, and then proceed to manual kneading.

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

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

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

After proceeding with the cutting - roll up the dough layer into a roll and cut the egg noodles of the required thickness across this bundle, and then dry it.

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

Rice noodle dough recipe step by step

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

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

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

The recipe for creating noodles is to sequentially perform the following steps:

All proportions of products must be strictly observed in order to obtain the correct thickness of the product.

Dough for homemade Chinese noodles

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

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

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

Pour the sifted flour in the form of a slide onto a work surface to knead the dough. In the center of the "mountain" make a hole, pour in water and start kneading. The end result should be a stiff, dense dough. By taking cold water to create the noodles, the dough will also be more elastic.

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

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

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

How to make a semi-finished product

The correct process for making homemade pastry noodles is a little different than simply rolling the pastry into a regular sheet with a rolling pin and cutting it into strips with a sharp knife.

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

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

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

With the natural manual process of preparing this semi-finished product, it should be used in creating variety of dishes immediately, so that the noodles do not lose their appearance and their taste.

Storage features

The creation of this semi-finished product is a rather difficult process that cannot be repeated daily in connection with other pressing household chores.

Questions about drying homemade noodles and storing them can be solved in the following way:

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

Having spent one day to create homemade noodles, you can delight your relatives, friends, guests with tasty, healthy and wholesome food for a whole year. hearty meals from this semi-finished product.

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

When choosing flour for dough, preference should be given to the first grade or wholemeal flour. This will help retain more vitamins and minerals in the product;
For noodles, it is better to use non-carbonated mineral and chilled water - the dough will be more elastic, glossy in appearance after settling in the refrigerator;
For a recipe egg noodles should only be taken fresh eggs- the staleness of this product will lead to the fact that the dough will tear during rolling;
The knife for cutting strips of noodles should be taken sharp, the dough should in no case stick to it;
The longer you knead the dough, the tastier the homemade noodles will be.

This semi-finished product industrial production very hazardous to health, does not contain essential vitamins and minerals, can lead to addiction and obesity. Only home method cooking noodles is aimed at maintaining health.

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

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 mention of noodles dates 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! Traditionally, soups are prepared with noodles, here we are waiting for healing chicken noodles and unusually tasty and fragrant noodles duck, breathtaking noodles with forest mushrooms and sweet milk. But homemade noodles are not suitable for soups alone. Let her in lamb fat, yes, serve with tender lamb ribs, boil in a strong broth, and at the last moment put on a baking sheet with a roasted pig, put in a pot, pour milk, sprinkle with grated cheese, and bake in the oven. You can list dishes for a long time that noodles will decorate with themselves, and new taste will give them. And add to the noodles fragrant herbs, Yes spicy vegetables, Yes fragrant spices, and you yourself will be surprised how endless the number of unique shades of taste can please you with such a simple, familiar to everyone homemade noodles.

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 point is that, unlike Italian pasta or pasta, noodles do not require a certain type of a certain type of flour at all. Superbly tasty noodles can be made from wheat, buckwheat or oat flour. Noodles are especially tasty, in the preparation of which two to three different types flour. 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 ice water and immediately start kneading your dough, trying so that the liquid does not flow onto the board, but is all mixed 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. Ready dough wrap 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 carefully 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 flour into a slide on the board, make a well in the center of the flour slide and pour one a raw egg and three eggshells of ice water. 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 is quite rightly attributed 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. boiled chicken submit separately.

8. It is difficult to find more fragrant and tastier duck noodles, such noodles will easily decorate even 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 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. Fill everything with 1 ½ liters hot water, bring to a boil and simmer 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 from dried porcini mushrooms will remind you of a cold winter sometimes about a warm mushroom summer. One cup of dried porcini mushrooms, pour 1 ½ liters cold water and leave for two hours. Remove the mushrooms and rinse from sand and litter, and strain the infusion through gauze. in large pieces chop one white part of a leek, one onion, one parsley root and one celery root. 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 in a saucepan mushroom broth, chopped mushrooms and boiled noodles. 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 large quantity boiling water, let it brew for 15 minutes, 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.