Homemade noodles of two types. How to make homemade egg noodles.

And on the pages of the Notebook, I share recipes that I use myself and cook according to them for my family and guests.

Today we have a recipe dough for homemade noodles. I confess that I didn’t use any recipe for homemade egg noodles before, I kneaded it by eye from eggs, water, flour and salt. Well, when an assistant baker appeared in my kitchen, she began to look for the ideal proportions of the components for the recipe homemade noodle dough in a bakery. So, to put them in a bread machine, and take them out of it ready dough for homemade egg noodles, without mixing anything afterwards. In addition, while the bread machine is working on the dough, you have free 15-20 minutes. The bread machine makes life very easy for such people who, due to some circumstances, cannot knead the dough in any way. Since the birth of my son, we have been doing massage at home. I think our favorite masseuse Elena Alexandrovna will not be offended by me if I mention her here 😉 So, talking to her, she complained to me that she doesn’t spoil her family with either homemade dumplings or noodles, because masseurs sometimes have hands after massage sessions it hurts so much that it’s not up to the test at all! And here is such a beauty, the machine kneads the dough! I even make it in my bread maker.

Got a little distracted. I liked this ratio for homemade egg noodles:

wheat flour, preferably durum - 450 g,
chicken egg - 3 pcs.,
water -110 ml,
table salt - ½ tsp

But, based on experience, I will say that such a proportion of the dough is designed for a large family or for cooking homemade as a second course or side dish, as well as preparing homemade noodles for the future. Homemade noodles can be dried and stored like any pasta. noodles home cooking you can, as for lagman, boil until tender, season with butter and freeze, and then simply reheat or add at the end of cooking.

When I cook homemade noodles with mushrooms, homemade noodles with meatballs or noodle soup with poultry(chicken, turkey, goose), then I reduce the ingredients for homemade dough recipe egg noodles about as much, and this can be a bit too much:

Wheat flour - 250 g,
water - 60 ml,
egg - 2 pcs.,
salt - 10 g.

Let me remind you that in 1 cup 250 ml 130 g of flour, if poured not with the top, but before the rice. And in 1 teaspoon without a slide, just 10 g of salt.

Any dough for homemade noodles, pasta, dumplings, manti, dumplings must go through several stages of preparation, namely:

dough kneading,
maturation of the dough
dough rolling,
Cutting dough for noodles or blanks for dough products

Decide for yourself how you knead the dough for homemade noodles, with your hands, using a bread machine or a food processor.

How to cook dough for homemade noodles in the bread maker:

Put all the ingredients for the noodles into the bread machine at once

and choose the mode, who has what: “Pasta”, “Dumplings”, “Dough” or any other program in which kneading starts immediately, for example, “Cupcake” or “Pizza”.

The dough for noodles is kneaded with a bread machine for about 20 minutes.

It turns out elastic and plastic. In order for the dough for noodles or dumplings to become elastic, it must ripen or rest for about 20-30 minutes.

To do this, it must be sprinkled with flour, covered with cling film or put in a plastic bag so that a windy crust does not form. Or you can just cover the bun of dough with an overturned bowl. It happens that low-quality flour comes across and the dough begins to “float”, then it is necessary to increase the amount of flour when kneading dough for homemade noodles.

How to make colored homemade noodles?

Very simple, replace part of the water (or completely) with vegetable juice: carrot, beetroot, sorrel juice .... And then you get colored dough for homemade noodles.

How to make homemade noodles

I divide the ripened dough for homemade noodles into 4 parts.

I roll each into a thin cake.

I sprinkle dough cakes (layers) with flour and dry on the table, so that it is convenient to cut them and the dough does not stick together when cutting.

It is important not to overdry our cakes so that they do not break.

Then I roll each layer into a flattened roll.

and cut homemade noodles with a knife into thin strips.

These strips of homemade noodles need to be separated from each other and dried. If there is a lot of noodles, you can dry it in the oven in a thin layer on a baking sheet at 70 degrees.

Cooking process test, kneading, rolling and cutting for homemade noodles on the chicken broth You can watch the video recipe from YouTube:

The process of making and cutting homemade noodles is greatly facilitated by a special machine, noodle cutter. With the help of a noodle cutter, you can thinly roll out and cut the dough for pasta, dumplings. How to make homemade noodles on the Imperia noodle cutter, the video recipe will tell:

And yet, in cooking homemade noodles for lagman eggs are not used, the dough for such noodles is made from boiled water and flour. Well, in order to properly make noodles for lagman, just like homemade vermicelli, you need experience in pulling:

Enjoy your creativity and delicious homemade noodles!

P.S. If the network is busy, you may not be able to access it, just try again several times 🙂

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.

Homemade egg noodles: dough recipe

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 of creating a tough 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 cutting - roll up a layer of dough into a roll and cut egg noodles desired thickness across a given 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 a clay pot with the remains of 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 proper 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 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 necessary long storage product, freezing is the best method. 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.

After spending one day to create homemade noodles, you can whole year to please relatives, friends, guests with tasty, healthy and 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 contain a lot of iron and can 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 the recipe for egg noodles, you should take only 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 of industrial production is very dangerous for health, does not contain the necessary 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.

In contact with

Hello dear readers. Today we have a guest recipe for homemade egg noodles. It was prepared by our regular reader, Svetlana, and kindly provided the recipe with photos. We pass the floor to Svetlana.

Today, you can see various noodles on store shelves. These pasta can have both different lengths and shapes, as well as differ in composition. There are short noodles (this is used in the preparation of first courses), medium length, about 15-20 cm (mostly dishes are prepared from it Asian cuisine), long and ribbon (wide).

Also, it can vary in color. More often we see noodles of amber-yellow color. If spinach is added to the dough, then it turns out to be greenish in color, if beetroot juice is reddish in color. Tint the dough with paprika, tomatoes, cuttlefish ink, carrots.

Noodles were known as early as the 4th millennium BC. In its usual form, this product came from the east. The popularity of noodles grew significantly during the Great Geographical Discoveries, when there was a need for a product that could be stored for a long time, preserve beneficial features and still be light in weight. Interestingly, a fork with tines was invented specifically for the convenience of eating noodles.

Noodles are present in the cuisines of many countries. Cooks appreciated not only the benefits of this product, but also the speed of preparation, the variety of serving options, and excellent taste properties.

Noodles go well with broth, vegetables, chicken, pork, veal, mushrooms, seafood, various sauces. More often it is prepared from durum wheat, there is also rice, oatmeal, buckwheat, bean, soy. Many types of noodles are low in calories. Rice, beans and buckwheat do not contain gluten.

Homemade noodles are much tastier than store-bought ones and are easy to make with few ingredients. It has a special taste and aroma. By making our own noodles, we do not use harmful chemical additives. Use homemade noodles both fresh and dried.

Dishes prepared from this product perfectly saturate the body, improve the functioning of metabolic processes, and have a beneficial effect on the condition of the skin, hair and nails. If you do not use fatty sauces and additives, but cook, for example, with vegetables, then noodles are even recommended for dietary nutrition.

homemade egg noodles recipe

These are the products we need to make homemade egg noodles. Of course, noodles cooked on chicken eggs not from the store, but homemade, it will be tastier, it has a beautiful yellow color.

Wheat flour - 220 g + for dusting
Chicken egg - 2 pcs.
Vegetable oil - 1 tbsp.
Salt (finely ground) - 0.5 tsp

I sift the flour into a bowl. I add eggs, salt, vegetable oil. I grind the ingredients with my hands. At first, the dough will look like crumbs.

I put it in a bag and leave it to rest for about 10 minutes. Then carefully knead the dough until it becomes homogeneous. I use flour for dusting if necessary.

The dough will be pretty tough. Depending on the size of the eggs, the dough may vary in consistency. If it turns out very dry, then you can add a little water (up to 1 tablespoon).

I put the dough back in the bag and now I put it in the refrigerator for one hour. I take the dough out of the refrigerator, knead a little and divide it into 2 parts, one of which I put back into the bag.

I sprinkle the table with flour. Using a rolling pin, roll out the dough as thin as possible (about 1 mm thick). Before cutting, sometimes the rolled out dough is allowed to dry a little (15-20 minutes). There are many options for cutting noodles. I propose the following method. Using a pizza cutter, I cut off the edges, giving the dough the shape of a rectangle.

Then I cut it into strips about 4-5 cm wide. Sprinkle the dough strips well with flour and stack them on top of each other.

Using a pizza cutter, I cut the dough into strips of the desired width. In the same way, I roll out and cut the second part of the dough. Sprinkle the finished noodles with a little flour, shake lightly. This is done so that the noodles do not stick together.

I usually cook a small amount of noodles and boil them right away (they are cooked after boiling water or broth for about three to four minutes), then serve with boiled chicken and broth, sometimes I add half a boiled egg.

Enjoy your meal!

Store-bought quality noodles can be cooked at home, such as boiled with them. tasty soup or cook it separately and serve with any sauce, with meat, fish, vegetable dishes, with mushrooms or . It is even tastier to cook all these dishes with homemade noodles.

Homemade noodles are tastier, at least, not only because you make them yourself, but also because you strive to use the most quality products and do everything in the best way.

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

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

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

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

Ingredients:

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

Cooking

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

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

Egg Noodle Dough - Recipe

Ingredients:

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

Cooking

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

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

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

Dough for Chinese - homemade recipe

Ingredients:

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

Cooking

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

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

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

2016-01-27

Date: 27 01 2016

Tags:

Hello my dear readers! I continue the topic of basic dough recipes that I started a long time ago. We have already mastered, got acquainted with, prepared, and today the recipe for homemade noodles is next in line.

In the cuisine of many peoples, homemade noodles are present in one form or another. Of course, her "names" sound different in different languages. On hearing, basically, Italian "pasta". And here in Transcarpathia, for example, home-made noodles are called “rocked dumplings” - that is, “rolled dumplings” (as opposed to “metany”, which look like dumplings). Since the price of good pasta is currently going through the roof, it's worth learning how to make your own noodle dough. Do you agree? And to cook simple vermicelli or with papardels from it is already a matter of taste.

Our Transcarpathian women, especially in the villages, virtuoso, no worse than Italians, roll huge sheets that fill the entire table. Sometimes hundreds of eggs are used at once. Of course, in such quantities, "Transcarpathian pasta" is made mainly when any solemn events are coming, such as a wedding or a crowded anniversary. Buying in the store what is easy to cook at home is considered shameful by our housewives. So let's get started, if you don't mind.

Recipe for homemade egg noodles

Ingredients

100 g flour type 00.
1 egg.
20 ml of water (if needed).

How to cook

Dough recipe for homemade noodles in a bread machine

Ingredients

0.5 kg of flour.
150 ml cold water.
3 eggs.
A pinch of salt.

Cooking technology

First, put eggs in a bucket of a bread machine, salt, pour water.
We fall asleep the sifted flour, set the bucket, close the lid, select the appropriate mode. It is different for different units. Maybe, for example, "Pasta dough" or " unleavened dough for pasta". If there is nothing like that, then try using the "Dough for dumplings and dumplings" mode.
At the end of the kneading, roll out the noodles in the above way.

My remarks

The work is greatly facilitated if you use a mixer for kneading, and special gadgets for rolling and cutting dough.

If you have any questions - write, I will be happy to answer them. Now it’s our turn to prepare various Italian pasta. Or maybe we’ll arrange a flash mob for cooking dishes from homemade test for noodles? How do you look at it, my dear readers? If you found the information provided useful, please share it in in social networks. Subscribe to my blog newsletter if you haven't already. I promise it won't be boring! Today is the time to say goodbye. Bye everyone!

Always yours Irina.

I continue to acquaint you, my dear readers, with the work of the American composer of Afghan origin Omar Akram.

Omar Akram is Day with you