Homemade noodles step by step. Step-by-step recipe for making homemade egg noodles. For such noodles you will need a minimum of ingredients

homemade noodles– a great alternative to store-bought pasta. It is made from the most common products: flour, water, eggs. Cooking homemade pasta is quite a labor-intensive process, but the dishes from it turn out tasty and nutritious. They are present in kitchens different countries and very diverse. Noodles go well with chicken, veal, pork, mushrooms, seafood, and vegetables.

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How to make homemade noodles

To make homemade pasta from unleavened dough(as in the photo) you will need the following ingredients:

3 cups flour;

- ¾ glass of water;

Baking soda.

First of all, mix the egg with water and beat well. Add salt. The mixture should be salty.

Sift the flour and pour 1½ cups in a heap onto a work surface or into a deep bowl. Make a depression in the middle and pour the prepared liquid mixture into it, add ½ teaspoon of soda, mix all the ingredients thoroughly and start kneading the dough. At first it is convenient to do this with a fork, and when the dough becomes stiff enough, continue kneading it with your hands. The dough should turn out plastic; to make it thicker, constantly add flour.

When the dough has the desired consistency, start rolling out. Don't forget to sprinkle flour on the board or table where you will make the noodles and dust your rolling pin with flour. Roll out a thin layer. This can be done in the following way: sprinkle a sheet of dough with flour and fold it three times. Roll out, sprinkle with flour again, fold again, bending the dough in other places, roll out again. Repeat this process several more times until you have a thin sheet of dough.

Then cut the noodles, they can be short or long. The length of a short noodle is usually equal to its width. To make long noodles, you can roll the dough into a roll, shred it, and then unroll it. To cut noodles, you can use a special wheel with a wavy edge.

If the noodles are prepared for future use, they must be dried for 12–15 hours until they become brittle. Then the noodles should be transferred to a bag or jar with a lid, where they can be stored for a very long time

Sprinkle the finished noodles with flour and leave them for half an hour. Before cooking, place the noodles in a colander or sieve and shake lightly. This is done to get rid of excess flour.

One of the most simple recipes homemade noodles - lean. It only requires water, salt and flour. To prepare lean noodles, you need to take:

100 milliliters of water; - 200–250 grams of flour; - salt.

Dissolve salt in warm boiled water. Then sift the flour and pour it onto a table or wooden board in a heap, make a depression, pour salted water into it and knead the dough. The longer you knead it, the tastier the homemade noodles will be.

When the dough reaches the desired consistency and becomes stiff, cover it with a towel and leave for about 30 minutes. Then separate a small piece the size of an apple from the dough and roll it out into a layer about 2-3 millimeters thick. Sprinkle the rolled out layer with flour and leave for 10–15 minutes. Then roll the dough into a roll or fold it into 3 layers, cut strips of the desired width with a sharp knife and unroll the noodles.

To prepare homemade noodles, boil water and add salt. Add the noodles, stir gently, bring to a boil and cook until tender. This will take from 7 to 10 minutes. The cooking time for homemade noodles depends on its thickness.

Place the finished noodles in a colander and drain the water. Then put the homemade noodles into a saucepan, season with oil and mix well. Cover the pan with a lid, wrap it in a towel and let stand for about 10 minutes.

Squid noodle soup recipe

To cook delicious homemade noodle soup with squid, you will need:

500 grams of squid fillet;

250 grams of peeled shrimp;

1–2 carrots; - 50 grams of parsley root;

1–2 heads of onions; - 1 egg;

200 grams of flour;

50 grams of butter;

- ½ teaspoon of salt.

To make the dough for homemade noodles more elastic, after kneading it must be kept for about 30 minutes.

To prepare the noodles, pour the flour into a bowl, make a well in the center, add an egg mixed with 1-2 tablespoons of water, salt and knead the dough. Then roll out into a very thin layer (about 1-2 millimeters thick) and cut into strips 5-6 centimeters wide. Then cut each one crosswise again. Let the noodles dry a little and remove any flour from the surface.

Then boil the cooked noodles in a separate pan until half cooked, drain in a colander and rinse hot water. Cut the squid fillet into strips, the shrimp necks into pieces, and boil until tender. This will take literally 3-5 minutes. Then remove the meat and leave the broth in the pan.

Peel the carrots, onions and parsley root, chop finely and fry in a frying pan with oil. Then transfer to boiling broth and cook for 5-10 minutes. After this, add the noodles boiled until half cooked, pieces of squid and shrimp and cook everything together for another 5-7 minutes.

Simple. Horns, vermicelli or noodles are always poured into boiling salted water, and there should be a lot of water.

If you pour half a kilo of noodles into a liter of boiling water, you will get porridge. Italians advise adding a couple of spoons of olive oil to boiling water in order to pasta didn't stick together. They need to be cooked for exactly the amount of time indicated on the package. If the cooking time is not indicated on the package, stir the noodles (vermicelli) periodically and test for doneness.

How to cook noodles and what to serve them with? Noodles are cooked in the same way as other pasta: poured into boiling water, salted, and when ready, thrown into a sieve and washed cold water, at the end a piece of butter is added.

Soups with noodles are very tasty (especially homemade ones). I often add fried noodles to boiled hot noodles. minced chicken, you get naval noodles. A delicious, quick and satisfying lunch or dinner for a large family.

Cooking steps:

Ingredients:

Noodles 400-500 g, water 2-3 l, salt 3/4 tbsp. spoons, butter 30 g.

What a delicious soup with homemade noodles, it’s simply delicious! You probably won’t find a person who would say that he doesn’t like this dish. Rich broth with chicken and noodles homemade- it's just lovely.

However, and unfortunately, not everyone can make homemade noodles - some people can’t make the dough, others the noodles are overcooked. But not everything is so bad, you can learn everything, we suggest you consider recipes: how to properly prepare noodles and soups with it.

How to cook homemade noodles: classic recipe

Premium flour - 1.5 cups;
Chicken egg – 1 piece;
A little salt.

Break the chicken egg and place it in a deep container;
Then beat the egg thoroughly with a fork until foam forms;
Add a little salt at your discretion and stir;
Next, take the flour and pour it into the beaten egg in small portions, while continuing to beat;

Sprinkle in flour until the mass becomes very thick and acquires the structure of dough;

Next, pour some flour onto the work surface of the table and place the dough on it. Knead with your hands until stiff;

We form a small bun from the dough, wrap it in a plastic bag;

Place it in the refrigerator for half an hour;

After this, take out the bun and divide it into two portions;

We form a small cake from each part to make it easier to roll out;

Then, using a noodle cutter or a regular rolling pin, roll out a flat cake with a thickness of no more than 2 mm;

Once the thin cakes are rolled out, they need to be cut into strips no more than 5 cm wide;

We put all the strips in a stack and then, using a noodle cutter or knife, cut them into noodles;

The finished noodles should have a 2x2 cross-section;

Then place all the finished noodles on a wooden board sprinkled with flour and dry.

How to make homemade chicken soup noodles

Test components:

A glass of wheat flour;
Chicken egg – 1 piece;
A pinch of salt;
1 small spoon vegetable oil.

Chicken meat, back – 2 pieces;
Chicken breast – 1 piece;
One carrot;
One small onion;
A bunch of dill;
Homemade noodles;
A little salt and black pepper.

Break the chicken egg and place it in a cup;

Add vegetable oil and salt to the egg. Beat everything thoroughly with a fork or whisk until foam appears;

Then sift the flour through a sieve into another cup, make a hole in the middle and pour the beaten egg into it;

Mix everything with a fork until the mixture becomes thick;

Sprinkle the work surface with flour and place the dough there. Knead it with your hands until it has an elastic structure;

Place in a plastic bag and wrap well. Leave it for 30 minutes;

Then cut into two portions and roll each into a thin cake with a rolling pin. Roll out as thin as possible;

Dry the rolled out cakes for about 20 minutes;

Sprinkle the flatbreads thoroughly with flour so that the noodles do not stick together during the boiling process;

Cut them into strips 5-7 cm wide;

We stack the strips and cut them into noodles;

Place it in a sieve and shake so that excess flour falls off;

Then we place the straws on a wooden board or table and dry them;

Now let's move on to preparing the soup. We wash the backs and breasts;

Place the backs in a metal container, pour water and put on fire;

As soon as the backs boil, foam will appear on the surface, it must be removed;

Then place the breast into the boiling broth, add salt;

We wash the onion and place it directly in the husk into the broth, it will give a golden color;

Wash the carrots thoroughly, peel the skin and cut into 3-4 pieces. Put it in the soup;

Boil the soup for about 40 minutes. Then remove the chicken meat, carrots and onion from it;

Cut the meat into pieces, finely chop the carrots;

Boil the noodles separately in salted water until tender, 5-7 minutes. You can cook the noodles directly in the broth, but during the boiling process the broth will become cloudy;

Then pour the broth into a plate, put pieces of meat and carrots there, add noodles and serve.

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How to cook rice noodles at home

We will need the following products:

Rice flour – half a kilogram;
Chicken eggs – 3 pieces;
Water – 1 large spoon;
A little salt.

Separate the eggs from the shell and place in a large bowl;
Add a little salt to the eggs and beat. You can use a whisk, mixer or blender to beat;
Beat the eggs until foam forms;
Rice flour should be poured onto the table surface in a small pile;
Make a small hole in the center of the slide and pour beaten eggs and salt into it;
Slowly knead the dough. If necessary, add a little water. The dough structure should be soft;
Form the dough into a ball;
Divide the ball into 4 parts;
We roll out each part with a rolling pin or a special machine in the form of a thin and almost transparent cake;
Sprinkle each layer well with flour on both sides and leave to dry for 20-30 minutes;
Then we cut each layer into medium strips and cut them into thin noodles;
Dry the noodles and transfer them to a dry bag.

How to cook wok noodles at home

What ingredients should you buy:

100 grams of pork meat;
Onion – 1 piece;
300 grams of green beans;
Rice noodles at your discretion;
1 fresh pepper;
Vegetable oil;
1 large spoon of soy sauce;
Granulated sugar – 2 teaspoons;
A little ground black pepper.

Let's move on to cooking:

We wash the pork meat, remove the veins and films. Dry with paper napkins;

Wash green beans with warm water;

Peel the onion and cut into cubes;

We clean the sweet pepper from seeds, remove the stalk and cut into strips;

Place a frying pan on the stove, pour in vegetable oil and heat;

Place onion cubes, pepper strips and green beans. We fry everything;

Meanwhile, cut the meat into cubes or strips;

After 5 minutes, add pieces of meat along with black meat to the frying of chopped vegetables. ground pepper. Fry everything for 5-7 minutes;

Then soy sauce mix granulated sugar in a bowl and mix well;

Pour the prepared sauce over the vegetables and meat. Reduce heat and cook for 7-8 minutes;

Rice noodles prepared according to the recipe above should be boiled for 5-7 minutes;

After this, put the finished boiled noodles in a frying pan with the rest of the ingredients and stir so that the sauce and juices from the vegetables and meat are absorbed into the noodles. Cook for another 2-3 minutes;

The dish is ready, put it on plates and serve

How to make udon noodles at home

Half a kilo of unrefined flour;
Bleached wheat flour – 150 grams;
Hot water – 250 ml;
Salt – 4 small spoons.

Let's move on to cooking:

Dilute salt in a glass of warm water and stir. Stir until all the salt has dissolved;

Place both types of flour into a deep cup and mix well;

After the salt in the water has completely dispersed, pour the water into the flour and knead the dough. It should turn out cool and elastic;

We make a ball out of it and put it in a plastic bag;

We wrap the towel and place it on the floor, this is what Japanese chefs do;

Then we stand on the dough and stomp on it for a couple of minutes;

Next, take out the cake and roll it out, fold it in half and roll it out again;

After this, we put it back into the bag, wrap it in a towel, put it on the floor and trample on it;

Take it out of the bag again and roll it. This needs to be done 3-4 times. The dough should become perfectly smooth;

At the end we put it in a bag and leave it there for 4 hours;

After 4 hours, you need to stomp on the dough again and after that roll it out into a thin layer with a thickness of 4 mm;

We fold the rolled out layer in three - fold the two sides towards the middle of the layer;

Then, using a sharp and long knife, cut the folded cake into thirds into rings with a thickness of 3 mm;

Place a pot of water on the stove, bring to a boil and add udon noodles. Boil until tender, 7-8 minutes;

We wash the boiled noodles several times and serve.

How to make thin homemade chicken noodles

700 grams of chicken meat;
Water – 2 liters;
Carrot – 1 piece;
One onion head;
One sweet pepper;
A little salt;
A couple of sprigs of dill.

Break the eggs into a cup and mix with flour;
Knead a stiff and elastic dough;
Then we form a small ball out of it and leave it for 15-20 minutes;
Roll out the ball into a thin cake, its thickness should be about 2 mm;
Dry the cake for 20-30 minutes;
Then cut the flatbread into strips 6-8 cm thick;
We stack these strips and cut them into thin noodles, similar to vermicelli;
Scatter the noodles on the table and leave to dry;
Cut the chicken meat into portions, place it in a saucepan, pour water and put it on gas;
As soon as the water boils, remove the foam from above, add salt to the broth;
Peel the onion and cut it into half rings, pour them into the broth;
We wash the carrots, peel them and use a medium grater. We also add it to the broth;
Peel the pepper from seeds and stalks, cut into strips and place in the broth;
About 10 minutes before it’s ready, add it to the broth. thin noodles and boil until done;
At the end of the soup, sprinkle with small pieces of dill.

Secrets of making homemade noodles

After kneading, the dough should stand for 30-40 minutes;
After rolling out, the cakes should not dry for too long, otherwise they will dry out and crumble;
Cook the noodles for no more than 7-8 minutes. Otherwise, it will boil and turn out to be porridge.

Homemade noodles always turn out delicious. You can cook with it various dishes. For example, with rice or udon, you can prepare various second treats with vegetables or meat. But homemade noodles go perfectly with chicken broth.

Prepare noodles according to the suggested recipes and please your family with these dishes!

My mother taught me how to cook noodles when I was a child; back then they didn’t sell ready-made noodles in stores, so we had to do everything ourselves. And there were no noodle cutters; they cut it by hand. I still do this now. And if you add not the whole egg, but only 2-3 yolks, the noodles will turn out yellower and will not boil in the broth. I don’t boil the noodles in advance, I throw them into the broth at the very end, stir them, let them float and turn them off. Let it sit for a few minutes and you can taste the delicious chicken broth.

In any city you can find Italian restaurants where friendly waiters will offer you to try one of the many types of pasta. This is what we have interesting dish has a more prosaic name - noodles. The dish is quite tasty, but not everyone has the opportunity to go to restaurants to try all its types.

Therefore, today we will tell you how to make noodles at home.

Where to begin?

There are quite a few types of this dish, but the taste primarily depends on the quality of the selected products. It is for this reason that we will discuss some cooking principles that will help you make the prepared dish unforgettable.

Ingredients:

And before we start describing recipes for making homemade noodles, let's learn how to choose the right ingredients. Let's start with flour! The most important thing here is the ratio of protein and fiber in the flour. It is by this ratio that the coarseness of flour grinding is determined.

For delicious pasta you will need soft flour. It is in this case that the dough turns out soft and elastic, which cannot but have a positive effect on the taste of your dish. Although some recipes recommend mixing soft and hard flour, since in this case the dough is more enriched with proteins.

It is also worth noting the fact that durum flour is dietary and if you are actively struggling with excess weight, then this variety will be more preferable for you.

Now let's talk about eggs. Some chefs claim that you need to use the whole egg, while others claim that only the yolk can be used to make noodles. In the end, it turns out that both options are suitable.

The only difference is that if you use a whole egg, you no longer have to add any liquid except vegetable oil. But if you add only the yolk, the color will definitely become a little more yellow, but in order for the dough to become softer you will need to add a little water.

And here’s another little secret: in order for the dough to acquire a special consistency and a pleasant aroma, you can add a small amount of olive oil to it. Remember that if you decide to serve pasta with some flavorful sauce, then include in the recipe olive oil not necessary.

How to make homemade noodles: cooking technique

Making pasta dough is actually very easy. To do this, you need to pour a small amount of sifted flour onto the table. You put it in the middle a raw egg and gently knead the dough with your hands. The consistency should be quite dense and elastic.

After you are sure that the dough does not stick to your hands and the table, wrap it in plastic wrap and put it in the refrigerator for about an hour.

After this, take the dough out of the refrigerator and leave it in the kitchen until it reaches room temperature. This point is fundamental, since cold dough will not be easy to work with.

It is also worth remembering one more rule: while you are rolling out one part of the dough, the rest should be covered with a damp towel or plastic bag so that it does not dry out.

How to make soup noodles at home

Technically, the procedure is practically no different from the option we described earlier, but there are still some features. So let's get started. First you need to beat two eggs with half a teaspoon of salt. After you have formed a white foam, begin to slowly add flour, while kneading a stiff dough.

After the dough has been in the refrigerator, roll it out into several flat circles and carefully cut into thin strips of any length. Place the resulting noodles on a dry napkin or gauze and wait until they are completely dry. You can use such noodles not only for soup, but also for preparing other dishes.

How to cook buckwheat noodles

Buckwheat noodles are a dish that will not leave any lover of Japanese cuisine indifferent. But in order to buy one package of this amazing product you will have to spend quite a tidy sum. But it can be done at home.

So, to prepare buckwheat noodles we will need ingredients such as a kilogram of buckwheat flour, half a kilogram of unbleached wheat flour and 400 ml of hot water.

Prepare buckwheat noodles as follows:

Pour both types of flour into a deep bowl and carefully move them together;
Pour 200 ml of water into the resulting dry mixture and move everything carefully. Attention! At first the dough will crumble, but if you are not lazy, after a while it will become elastic;
After the mass has become homogeneous, you need to add the remaining water and knead the dough again.

Once the dough is ready, roll it out and cut it into thin strips. Considering that one and a half kilograms will yield a significant amount of noodles, you can lay out the resulting strips in a dry, warm place where they will dry. Then put them in a glass jar, where they can be stored for several months.

By the way, you can do it at home in exactly the same way. rice noodles. Just need to replace buckwheat flour for rice.

How to make Chinese noodles

The manufacturing process itself is similar to all previous ones. The only difference is that you can use not only wheat or rice flour, but even starch. So we will not dwell in more detail on the manufacturing technique.

It’s better to share a recipe for making Chinese noodles with meat and vegetables. To prepare it, you need to simmer meat and vegetables, cut into small pieces.

Then add spices to taste. While the meat is stewing, boil in salted water Chinese noodles and add it to the pan a few minutes before the meat is completely cooked. This dish should be served hot.

How to cook noodles for lagman

It is also worth paying attention to the recipe for making noodles for lagman. To do this, you need to pour 400 ml of warm water into a deep bowl, add two eggs and a pinch of salt. Whisk all this until foamy. Then add flour and knead into a stiff dough.

After it begins to come off from your hands, put it in gauze and leave it for about an hour in a dark, cold place. During this time, you need to knead the dough with gauze at least once without adding flour.

After an hour, we take out the dough and begin to rub a solution of salt and soda in half a glass of water into it. Thanks to this procedure, the dough becomes elastic.

Recipe homemade egg noodles:

To make homemade noodles, you will need to knead a fairly stiff dough. Therefore, to make this process a little easier, you can use a food processor.

So, install a plastic knife attachment in the combine bowl (if you don’t have one, then take a metal one, in this case it’s not so important). Pour the sifted flour into a bowl and add salt.

Drive in two whole chicken eggs and pour in a tablespoon of vegetable oil.

Turn on the food processor and mix all the contents. The output should be large wet crumbs. If suddenly the eggs were too small and the dough turned out very dry, then you can add just a little water, literally a tablespoon.

Place the resulting crumbs on the work table and gather them into a solid lump. Knead the dough for 1-2 minutes, cover it with a towel and leave for 10 minutes to “rest.”

After resting, knead the dough very thoroughly. Knead it for 7-10 minutes, it should become smooth and homogeneous, but at the same time, the egg noodle dough should be quite dense, so while kneading, dust the table with flour.

Wrap the finished dough ball in cling film and place it in the refrigerator for 1-2 hours. During this time, the dough will rest and it will be much easier to work with.

After resting, remove the dough from the refrigerator and divide into 2 parts.

Wrap one part back in film and set aside. Place the second part of the egg dough on a floured board and roll it out very thin (the thickness should be 1 mm).

Cut the rolled out layer into strips about 4-5 cm wide.

Dust the strips with flour and stack them on top of each other.

Cut the noodles a few millimeters thick or any other thickness, just keep in mind that the noodles will increase slightly in size during cooking. Lightly sprinkle the chopped noodles with flour to prevent them from sticking together.

You can boil them immediately, but if you are going to store them, then dry the noodles at room temperature for several hours or more (depending on the humidity in the room) until they become brittle. First place the dried noodles in a sieve and shake thoroughly to remove any remaining flour, and then transfer to a linen bag or any container with a lid.