How to make thin noodles at home. How to cook homemade noodles. Noodles with beef and vegetables

Homemade noodles - aromatic, tender, made from natural ingredients - are a worthy alternative to industrially produced pasta. And how many delicacies can be prepared from it: delicious chicken soup, like in your grandmother’s childhood, the beloved udon with vegetables and sesame dressing, or Chinese wok noodles, like in the boxes from films with Jackie Chan.

If you have it on hand necessary products, even an inexperienced housewife can knead the dough for homemade noodles. The main thing is to get inspiration, and also strictly follow the instructions and advice of famous chefs.

Egg-based noodles are a classic of the “pasta genre”, at home they turn out light and tender, they can be prepared immediately before cooking or made for future use, the product is stored in an airtight bag for a long time. The recipe is simple, the ingredients are publicly available, necessary kitchen tools– minimal, just a knife, cutting board and rolling pin.

To prepare egg dough for homemade noodles, you will need the following products:

• premium flour (or durum wheat) – 250-450 g, the exact amount depends on its quality and the size of the eggs;
• yolks – 3 pcs.;
• table salt – 1 tsp;
• vegetable oil – 1 tbsp. l.

Step-by-step preparation:

1. Lightly beat the yolks with salt. Why do experienced chefs recommend excluding proteins from preparing noodles? This part of the egg will take away the bright yellow color of the finished product and make the broth cloudy.
2. Sift flour into the whipped mass, so it will be saturated with oxygen.
3. Add butter and knead into a stiff dough. You need to knead it until it is homogeneous, smooth and elastic. The dough should not stick to your hands!
4. Form a ball, cover with a towel or cling film, and leave it to “rest” for an hour.
5. Divide the dough into pieces convenient for rolling out.
6. Sprinkle the table with flour and roll out each piece until thin, but without fanaticism - 1-1.5 mm is enough.
7. Hang them to dry (for example, on the back of a chair) for 10-30 minutes. There should be no drafts in the room! Turn over periodically and make sure they don't dry out.
8. Cut each layer into thin strips. You can first roll it tightly or cut it in half, fold it twice, cut it again and lay the resulting pieces on top of each other.
9. The semi-finished product is ready - put it in the soup for 5 minutes or dry it well in the fresh air for further storage.

Such egg noodles It cooks quickly, perfectly absorbs the aromas of neighboring ingredients, its color is deep yellow, and the broth, in contrast, turns out perfectly transparent.

Recipe for noodle cutter

Egg dough, prepared from just two ingredients, is ideal for this kitchen device.

We will need:

• flour – 200 g;
• chicken eggs – 2 pcs.

You can add another pinch of salt, but be extremely careful, because... even one miniature crystal that has not completely dissolved in the egg mass can damage the teeth of the device.

How to prepare dough for noodle cutter:

1. Stir the eggs with a fork or whisk and pour them into the flour. The latter should be twice as much as the whipped mass.
2. Knead the dough as stiff as possible, for this we constantly add flour.
3. Give it a flat shape by slightly rolling it out with a rolling pin.
4. On the noodle cutter, set the thickness regulator to “1” - this is the maximum value. Roll the dough several times until it becomes elastic.
5. We change the mode to “2” and continue rolling. We change the modes and repeat the steps until we reach the minimum value (usually “8” or “9”), which allows us to obtain a perfectly thin layer of dough.
6. We put on the noodle attachment and cut.
7. Dry the finished product well, first spreading it out in a thin layer or hanging it.

Homemade noodles prepared according to this recipe are tender, long, and can be used as a side dish for meat/fish/vegetable dishes or added to soups/broths. It is stored without losing its shape and properties for up to two to three weeks.

Choux pastry for noodles

This dough recipe will appeal to those who like to experiment when classic version the preparation is fed up or does not seem to be very successful. Boiling water makes it possible to obtain amazing softness and plasticity of the finished product.

Among other advantages:

• rolls out without any effort;
• easy to mold;
• does not stick to hands;
• does not require endless addition of flour.

In addition, it is almost impossible to spoil the choux pastry.

Ingredients:

• flour – 400 g;
• boiling water – 250 ml;
• salt – 0.5 tsp;
• olive or sunflower oil– 50 g.

Step-by-step preparation:

1. Pour oil into boiling water, salt the resulting mixture, and add 1⁄2 part of the flour.
2. Mix with a mixer (installing the dough attachment) or for 10-15 minutes in the bread machine in the “Dough” mode. At first, you get a mass of incomprehensible consistency with an abundance of lumps, but after a few minutes the dough becomes smooth, elastic and homogeneous.
3. Continue kneading, gradually adding the rest of the flour. The end result should be cool, and at the same time very soft dough. If you have mixed it, the situation can be saved using a regular plastic bag: place the dough inside for 30 minutes, it will become more pliable, resembling soft plasticine.

That's all, all that remains is to roll out thin layers and cut them into long narrow strips, as described above.

What dough to make rice noodles from?

Popular in Asian cuisine rice noodles It’s easy to prepare at home. The dough recipe for it is not much different from its egg counterpart, the only difference is that rice flour is used instead of wheat flour.

It can be purchased in grocery hypermarkets, or obtained at home by passing pre-washed and dried rice cereal through a coffee grinder, grinding it with a blender or in a food processor.

To knead the dough, you will need the following ingredients:

• 3 large eggs;
• a pinch of salt;
• 0.5 kg rice flour.

Let's prepare it like this:

1. Pour flour into a bowl.
2. We make a hole in it.
3. Beat in the eggs, add salt, and knead into a stiff dough.

After this, cover it with a towel and leave for 30 minutes. The remaining steps are identical to those described in previous recipes.

For the udon noodles

Unusual pasta, similar to thick, long threads, is considered fast food in its homeland. However, this does not prevent the product from being of the highest quality. Udon noodles are prepared from wheat flour with the addition of water and salt; the color differs from the egg variety; here it is snow-white.

Ingredients:

Shades may vary, it all depends on the type of flour used. There are many options for preparing dough for homemade udon noodles; we’ll use the basic one.
Unrefined wheat flour (wallpaper) – 500 g, premium quality – 150 g;
boiling water – 1 faceted glass;

Step-by-step preparation:

1. salt – 4 tbsp. l.
2. Combine the salt with boiling water, stir the liquid until the crystals are completely dissolved.
3. In a separate bowl, mix two types of flour.
4. Make a funnel, pour the saline solution into it, and knead the dough.
5. We form a ball out of it, wrap it in cling film, and roll it into a thin cake.
6. We fold it in several layers and roll it out again, wrapping it with a new layer of film (you can use a plastic bag). We repeat the cycle 4-6 times. When getting smooth, leave the dough to “rest” for 4 hours.
7. Roll out the workpiece again to 3 mm thickness.
8. Sprinkle with flour, roll into three layers, and use a sharp knife to cut into rings 2-4 mm wide.
9. We transfer the semi-finished product to a cutting board or other surface convenient for placing in the freezer. Freeze the udon noodles for 1 hour.
10. We prepare Japanese culinary masterpieces from it - kare-udon, tempura-udon, yaki-udon, etc.

Unused noodles can be stored in the freezer in an airtight container for up to 30 days.

How to knead dough for wok noodles

When preparing the incredibly popular boxed noodles, the vegetable and meat components, and, of course, the sauce matter. Strangely enough, such close attention is not paid to the pasta itself, on which the dish is based.

If you want to prepare this Chinese delicacy at home, you can knead the dough from buckwheat, rice or wheat flour; egg wok noodles are no less in demand. Choose the option that you like, equally tasty Wok made from funchose and soba.

- this is, first of all, broth from homemade chicken and, of course, noodles from homemade dough. Now there are many varieties and types of ready-made noodles (pasta) on sale for different tastes and budgets, but real home cooking calls on us to be able to make it ourselves. Well, or at least imagine how it's done. Therefore, I’m showing you how to prepare dough for homemade noodles, let it be in your collection of recipes.

You will need:

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

Step-by-step photo recipe:

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

Knead the dough with your hands, constantly adding flour. You can do this on a board or take the dough in your hands. Like this.

There is no need to add all the flour; as soon as the dough becomes sufficiently dense and elastic, form it into a ball, wrap it in cling film so as not to dry out, and let it rest for 5-10 minutes.

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

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

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

There is another way of cutting, it saves time. Place the rolled out flatbreads on top of each other and roll into a tube. Cut the noodles diagonally, first on one side of the tube, then on the other, adjusting the width and length.

Place the noodles on a flat surface, tossing them with your hands to help separate them. Typically, properly kneaded and rolled noodles separate easily and do not stick together.

The noodles are ready and you can cook them right now if you have broth. I usually start cooking the broth first and while it is cooking, I knead the noodles. How to cook broth, see ⇒

Advice:Before putting the noodles into the boiling broth, make it scalding- in a separate saucepan, bring water (1 liter) to a boil and place the noodles in boiling water. Stir to prevent it from sticking to the bottom of the pan. As soon as the water boils again, drain the noodles in a colander and only then lower them into the boiling broth. This is necessary in order to so that the broth remains clear.

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

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

These are the noodles that are called homemade. Grandma cooked it from a chicken that was running under the window in the morning. In those years, even in cities, people living in a private house necessarily raised chickens and planted a vegetable garden. Grandma served noodles on the table with a piece of chicken in a plate and did not remove the meat from the bone. I still have a plate from the service that was given by my grandmother to my mother for her wedding - Dulevo porcelain from 1957. In it I present the real homemade noodles- Noodles with a capital N.

flour 7-8 tbsp. with a slide

The noodles from this amount of food will be enough for 5-6 liters of broth. If you have less broth, dry the remaining noodles and use them next time.

Sift flour into a bowl , Make a well in the flour and crack an egg into it. Add half a shell ( 1 tbsp) water, a pinch of salt and a few drops of olive oil. Knead the dough with a knife, gradually mixing the flour into the egg. When the dough is still semi-liquid, but you can already take it in your hand, transfer it to a floured table or board on which you will knead it. Knead the dough with your hands, constantly adding flour. There is no need to add all the flour; as soon as the dough becomes sufficiently dense and elastic, form it into a ball, wrap it in cling film so as not to dry out, and let it rest for 5-10 minutes. Cut the ball into 4 pieces and form 4 small balls. Roll them out one at a time from the middle to the edges to 26-28 cm in diameter , adding flour. Cut the flatbreads into noodles of a length and width convenient for you. Place the noodles on a flat surface, tossing them with your hands to help separate them. Parboil the noodles before adding them to the boiling broth. . Cook the noodles in the broth until they float to the surface.

Homemade noodles, mixed only with eggs and flour of the highest quality, are decidedly different from store-bought counterparts, and they will cost mere pennies. Dried noodles can be stored in a paper or linen bag and used if necessary.
I'll show you a simple one step by step recipe preparations like this the most delicious noodles in an uncomplicated way.
Homemade noodles will definitely decorate and complement the dish if you use it instead of store-bought ones.

Flour is calculated according to the proportion: 1 egg - 100 g of flour.

Ingredients:

• a) premium flour - 200 g,
• b) chicken eggs - 2 pcs.,
• c) vegetable oil - 10 ml.

Just three ingredients!

Making homemade noodles:

1. Sift the flour through a sieve into a deep bowl. Make a well in the center and beat the eggs into it, then pour in the oil.

2. Knead a tight dough - it will be difficult to knead, but at this stage you need to form a bun. Place it in a bag and let the dough rest for 10 minutes.

3. The rested dough will become more pliable and pleasant to work with. For convenience, divide the bun into 3 balls and roll each one separately. The rolled sheet should be thin and transparent, like tracing paper.

4. Transfer the finished layer to a towel to dry a little.

5. Once all the dough is rolled out and dried, you can start cutting the noodles. To prevent it from being too long, the layer can be cut in half.

6. Next, roll up the tube.

7. Holding the knife at an angle (so as not to cut your fingers), cut the noodles into thin pieces.

8. The rolled noodles will begin to unwind if you lift them up and crush them with your fingers.

These noodles can be immediately used to prepare a side dish or you can cook soup with them for chicken broth. If you dry homemade noodles for some time, they will be perfectly stored in the cupboard until the next use.

Noodles are one of the most popular snacks, quick lunch or dinner options. There is a variety of varieties in the stores finished products quick and super-fast preparation, but a dish prepared with your own hands is always nicer and warmer. How to cook noodles at home, what dishes you can come up with based on it, from the quickest to the most complex traditional dishes - a selection of ideas and recipes from.

The most “ancient” noodles are Chinese, known about them since the second millennium BC. However, now this view pasta has gained extraordinary popularity in almost any kitchen in the world, where there is sure to be a “signature” method of cooking.

Soba

One of the most popular fast foods in Japan. The noodles are called buckwheat, although in fact it is more correct to call them buckwheat-wheat noodles, since they are made from two types of flour. This is due to the lack of gluten in buckwheat flour - 100% buckwheat noodles simply will not hold their shape.

Soba is served as a hot dish and in the form of soup - with broth. How to cook buckwheat noodles at home, read our recipe.

Ingredients

• Buckwheat flour - ½ cup;
• Wheat flour - 1 cup;
• Egg - 3 pieces;
• Water - 30 grams;
• Soy sauce - 3 tablespoons;
• Fish sauce - 3 tablespoons;
• honey - 3 tablespoons;
• lemon juice- 3 tablespoons;
• fresh ginger - a small piece.

Recipe

1. Mix two types of flour and make a small mound with a depression in the middle - pour a little water there and break the eggs.

2. We begin to knead the dough, taking flour from the edges to the center. The result should be a smooth and dense ball. If it doesn't stick together, add a little more water. Cover it with cling film and set aside to rest at room temperature for 30 minutes.

3. Mix sauce, fish sauce, lemon juice, honey and grated ginger and leave for 15-20 minutes. Then we filter.

4. Roll out the rested dough into a thin layer (it is important that it is not too thin, as it may break due to the use of buckwheat flour) and cut into thin strips.

5. Boil the noodles in boiling salted water and pour over the sauce. Sprinkle with sesame seeds and serve.

Beshbarmak

This Turkic dish is one of the longest to prepare. However, the unique combination of meat, homemade noodles and fresh herbs will not leave anyone indifferent.

Ingredients

• Lamb - 500 grams;
• Beef - 500 grams;
• Carrots - 1 piece;
• Onions - 3 pieces;
• Flour - 200 grams;
• Egg - 1 piece;
• Water - 200 grams;
• Salt - to taste;
• Greens - to taste;
• Allspice, black pepper - to taste.

Recipe

1. Cut the meat in large pieces, fill cold water and let it cook for three to four hours until it begins to pull away from the bones. An hour before it’s ready, add bay leaves, allspice, carrots and onions to the broth. You need to remove the foam from the meat during cooking, but leave a little fat - it will be needed.

2. Mix flour with salt, egg and water into the dough, roll it into a ball and leave to rest under a damp towel at room temperature for 30 minutes.

3. Strain the finished broth. Roll out the settled dough and cut it into strips, then into diamond shapes. Roll in flour.

4. Cut one onion into rings and fry in fat from the broth. We also cut the second one into rings and, lowering it into the broth, boil it a little.

5. Cook the noodles in boiling salted water and mix with onions in a frying pan.

6. Serve beshbarmak: first put noodles with onions on a plate, then meat, put boiled onions on top. Serve the broth seasoned with herbs separately.

Funchoza

Glass noodles are one of the most popular in Japan, China and Korea. It is used to prepare both hot dishes, salads, and snacks. How to cook thin rice noodles on home kitchen- in our recipe.

Ingredients

For the noodles

• Rice flour - 500 grams;
• Egg - 3 pieces;
• Water - 1 tablespoons;

For salad (per serving)

• Funchoza - 100 grams;
• Korean carrots - 60 grams;
• Cucumber - 1 piece;
• Garlic - 2 cloves;
• Soy sauce - to taste;
• Olive oil.

Recipe

1. Pour flour into a slide, make a depression and break eggs into it and add warm water. Knead the dough and leave it to rest for 30 minutes.

2. Roll out and cut into very thin strips. In order for the noodles to turn out transparent, you need to roll out the dough very thin, but at home this is extremely difficult without professional equipment.

3. Boil. Helpful advice: if your funchose has a diameter of up to 0.5 mm, then you can simply pour boiling water over it and leave for five minutes. If the noodles are thicker, then they are cooked in the same way as regular noodles - dipped in salted boiling water, but no more than three to four minutes.

4. Cut the cucumber into thin strips. Mix Korean carrots, funchose and cucumber, season soy sauce and garlic, add a little olive oil. This salad can be supplemented with any ingredients you like: shrimp, pieces of fried chicken or vegetables.

Colorful noodles

Children will really like colored noodles, and the natural ingredients in the composition will make this dish not only beautiful, but also healthy. How to make pasta from beets, spinach, pumpkin and paprika - in our recipe.

Ingredients

• Flour (pasta mixture) - 4 cups;
• Eggs - 6 pieces;
• Beets - 1 piece;
• Spinach - 170 grams;
• Pumpkin - 200 grams;
• Bell pepper - 170 grams;
• Paprika - 1 tablespoon;
• Apple vinegar;
• Salt - to taste.

Recipe

1. Prepare the flour mixture for the noodles: mix two cups of regular fine wheat flour, one cup of durum wheat flour and one cup of durum wheat semolina. For one type of noodle you will need a glass of this mixture.

2. Boil small beets until tender and chop in a blender. You can cut the pumpkin into pieces and bake in the oven, then squeeze out the excess liquid. Cook the spinach for about five minutes until it softens but does not lose its color. Bake the peppers in the oven at 180 degrees for 30-40 minutes. Peel the skin and punch it with a blender.

3. Pour the flour mixture into a mound with a small depression. Mix each chopped vegetable with two eggs and pour this mixture into the center of the flour. Knead the dough, form it into a ball and beat it a little on the table. Next, cover with a damp towel and leave at room temperature for 30 minutes.

4. Roll out the dough, sprinkle with flour and roll into a “roll”. We cut into thin slices, so we get long spirals of noodles. Cook for seven minutes in salted water and serve with ricotta, goat cheese or mascarpone.

Fettuccine

One of the most popular types of pasta in Rome, long ribbons of noodles are prepared with various fillings and sauces. We offer a recipe for fettuccine with salmon in creamy sauce.

Ingredients

• Flour - 300 grams;
• Egg - 3 pieces;
• Salt - to taste;
• Salmon - 300 grams;
• Cream 33% - 500 grams;
• Hard cheese - 100 grams;
• Pepper - to taste.

Recipe

1. Mix flour with salt, pour into a mound, and break eggs into it. Knead the dough and leave in the refrigerator for 30 minutes.

2. Roll out the dough thinly, sprinkle with flour, fold in half and in half again. Cut into strips about a centimeter wide. Shake each strip and place the finished strips in the “nest”.

3. Cut the salmon into large pieces, sprinkle with salt and seasonings to taste. Bake in the oven at 180 degrees for five to seven minutes.

4. Boil the fettuccine “nests” in salted water.

5. Heat the cream in a frying pan, add Parmesan. Place the pasta in the sauce and sprinkle with Parmesan. Stir until the sauce thickens. Add salmon, pepper and place on a plate, sprinkle with more cheese.

Bon appetit!

Illustration by Alexandra Girya

Homemade noodles are a tasty and nutritious side dish, as well as an indispensable topping for first courses. These noodles are cooked instantly, which is convenient, and they taste much nicer than any store bought ones. Therefore, we recommend immediately preparing a double portion of ingredients, finding some free time and kneading the noodles. You won’t regret it, even if you’ve never tried to cook it. And we will popularly tell you how to make homemade noodles with your own hands.

Homemade noodles for soup are even available in GOST. True, it consists only of flour of at least the first grade, salt and water. However, if you want truly homemade noodles, make them with eggs. The second mandatory condition is that it must be coolly rubbed. The denser the dough, the more flour it contains, the less likely it is that the noodles will “scatter” through the broth in the first half hour after cooking.

So, classic noodles are:

• glass of water;
• a good pinch of salt;
• two eggs;
• flour as much as the dough will take when kneading tightly.

If you don't have the skill to work with simple test, then we recommend taking a bowl and kneading the dough in it. But you can get by with a simple cutting board.

1. Pour flour onto it, make a hole and crack the eggs into it. Add salt and pour out water. Knead the dough from the center, adding flour around the edges.
2. The dough will be steep, very thick, but still continue kneading and adding flour little by little. Place the grated dough as tightly as possible under the bowl for half an hour to make it more pliable for rolling.
3. After 30 minutes, you can roll out the workpiece with a rolling pin to the thinnest layer - approximately 1 mm.
4. Cutting a sheet of dough into noodles is not difficult: you need to sprinkle it with flour, cut it into strips and, folding them in a stack, cut them diagonally.

When cutting, you have to dust the sheet with flour. To prevent the broth from becoming cloudy due to this, it is recommended that before putting the noodles into the soup, throw them into boiling water for a moment to wash off excess flour.

There is another way of slicing.

1. Leave the rolled out sheet of dough on the table to dry a little, but not until it becomes brittle. Usually 10 – 15 minutes are enough.
2. Roll the dried layer onto a rolling pin or simply fold it into a roll.
3. Start cutting the thinnest noodles using diagonal movements.

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

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

Delicious egg noodles for soup

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

There is no need for water here. The less water, the more “cementing” egg in the composition, the denser the noodles will be. It will not turn sour even the next day after cooking, and the broth will remain light and transparent.

To prepare these noodles, you need:

• 1 egg;
• 1 cup flour;
• salt.

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

The bookmark is given for one preparation of the first dish. To make a workpiece several times at once, you can triple all components proportionally. The dough turns out to be very tight, it is not easy to knead and roll it out; for easier rolling, you can add a couple of tablespoons of refined vegetable oil.

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

From choux pastry

Choux pastry for noodles is not at all what we do in making cake batter. There, the task is to create voids inside the product by mixing eggs. Everything is simpler here: unlike simple unleavened dough, flour is combined with boiling water, that is, brewed. Then the whole process proceeds as usual - kneading, rolling, drying and cutting into strips.

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

There is one more interesting way preparations choux pastry no starch. It comes out pliable and elastic, although it will take a little more time than regular fresh.

Prepare:

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

This dough is made like this.

1. In 3 tbsp. Dilute the starch in tablespoons of cold water (take from the total volume) and mix to form a paste.
2. Boil the rest of the water and add the diluted starch into it. Cool.
3. Pour two cups of flour into a bowl, add starch paste, butter and salt.
4. Knead the dough, gradually adding enough flour to form an elastic, but at the same time plastic dough.
5. Place it in the refrigerator overnight. The next day you can work with the dough. It is suitable for both noodles and dumplings.

For lagman

This dish requires special noodles - hard, but at the same time elastic, which do not become soggy and retain their taste even after heating.

For the test we usually take:

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

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

This stretching is what distinguishes Uzbek lagman noodles.

To make it easier to pull, use a solution of soda and salt (0.5 teaspoon of soda and 1 teaspoon of salt per half glass of water). Wet your hands in the solution and moisten the dough with it. They pull it out into thick strands, moisten it, and again collect it in a pile, so that, after wetting it, they pull the strand out again.

The last time, when the dough has already been well treated with the solution, it is pulled out into ropes, transferring them to a greased baking sheet. Then the flagella, as thick as a pencil, are pulled and twisted with your hands again. This is lagman noodles, which are boiled in salted water.

Udon noodles - a simple recipe

You can make delicious homemade noodles using the traditional oriental method. Udon noodles are part Japanese dishes, it is added to meat, salads, vegetables, etc., practically not used as a product in its pure form.

These are noodles without eggs, just water, salt and flour. Tenderness and softness are given to it by a special cutting in the form of elongated threads with a round or flattened cross-section.

Since udon contains virtually no vitamins, we suggest preparing an enriched version of the noodles, using not only fine flour, but also unrefined flour. This is how it is done.

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

These noodles are stored frozen.

How to make Chinese noodles at home

The basic recipe for Chinese noodles is water (half a cup), flour (2 cups), 1 teaspoon of salt. The ingredients are mixed into a dough, left to rest for half an hour, after which noodles are made and rolled in starch to prevent them from sticking together.

You can make interesting noodles with cornmeal.

To do this, take:

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

Prepare like this:

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

Wok noodles

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

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