Novice hostesses are usually afraid of the cooking process. homemade noodles. But after reading the recipe, you make sure that cooking noodles is easy and simple. And the products will need nothing at all: flour, egg and salt. This amount of noodles you feed 5 people, or cook 2 pans of soup. The incomparable aroma of homemade noodles will show the way for your dear household to the table.
Noodles can be prepared in two ways: on a typewriter and manually. On a typewriter, I usually cook thinner noodles for broth or soup; it is easier to manually cut noodles for garnish.
For the dough for both types of homemade noodles will need the same products. We will need one medium sized egg, flour and a pinch of salt.
Beat an egg in a bowl, add a whisper of salt. Sift flour and add portions to the egg, stirring first with a fork and then with your hand. Knead until the dough is homogeneous, and turn the resulting dough into a film and leave to rest for half an hour. Focus on your flour. The dough should be thick.
From the rested dough we will cook noodles on a typewriter. Divide the dough into 4 parts. Each part is very thin roll out. The thinner the dough roll out, the more beautiful the noodles will be. Put a colored towel under the dough, and if the patterns are distinguishable, then the dough is ready. While we rolled the fourth cake, the first slightly dried up, which we needed.
The first, slightly dried crust twist roll.
Rolls cut into. Thickness depends on how thick noodles you want to see.
Separate the noodles with your fingers and dry them. Can be used immediately, but can be completely dried and stored in paper bags or boxes.
If you want to boil the noodles, boil it in large quantities salted to taste water. 4-5 minutes is enough. Such noodles, which does not contain water, will never spread.
We throw the noodles in a colander and serve, or just with butter, or with sauce, delicious!
To cook the noodles on the machine, we also do not divide the dough, but roll it into a long sausage and flatten it with a hand. And then miss in the typewriter. At the same time, we are instructing division number 1. Then we change divisions from the thickest to the thinnest, without missing, in any case, a single division. If you skip the division, the dough will be torn. Roll out the thinnest dough.
Cut a long strip into pieces whose length is equal to the length of the noodles. Then skip to the slot with cutting and cut the thinnest noodles.
Leave the noodles to dry, peppered flour, turn over from time to time. When the noodles are dry, we put it in a paper bag or in a cardboard box in which we will store it.
Noodles ready, bon appetit!
What to cook quickly, of course, pasta or dumplings. We offer you a recipe for homemade noodles, which will be for you a real home-made semi-finished product, which you can cook and use at any time.
Modern women are more busy at work than they bother with household choresthat is why dough semi-finished products are so popular in recent times - quickly, conveniently and satisfyingly, and most importantly, tasty. But store frosts do not always meet the hopes placed on them and are boiled soft in the very first minutes.
Having prepared only once homemade noodles according to our recipe with a photo, you can make a stock of homemade convenience foods, and be confident in their excellent quality. From this dough for homemade noodles, you can cook not only the noodles themselves, but also dumplings, ravioli, bows, dumplings and much more. So, let's proceed to the preparation of dough for homemade noodles.
Ingredients for cooking "Homemade noodle recipe"
Wheat flour - 200 g;
1 egg chicken;
Water - 5 tbsp. l .;
Salt is a pinch.
How to cook homemade noodles, recipe with step by step photos:
Beat the egg with five tablespoons of cold water and a pinch of salt.
Pour half of the egg mixture into the bowl of the blender and fill it with flour, pour the second half of the whipped eggs on top. Thus, the flour forms a layer between the two layers of eggs and when kneaded by a blender will not stumble into one.
Knead the dough for 2 minutes. The dough turns cool, so the power of the blender must match. You can use a professional stationary mixer with the function of kneading dough, and then the number of servings per mixing can be increased significantly.
We take the dough out of the bowl and continue to press it with our hands to a uniform consistency. The longer the knead dough, the more gluten it stands out, respectively, and the products are dense and elastic.
Roll the dough into a ball and wrap in food wrap, leave for half an hour to stand.
Ready dough for noodles is suitable for cooking flour products and pastes, and their further freezing. After it has a little rested, gently knead it, it turns out gentle, elastic and pliable.
To make homemade noodles, cut a small piece of dough from the dough and roll it on a table well sprinkled with flour that is no more than a millimeter thick.
Cut the dough with a knife into strips 5-6 mm thick.
Drain noodles for 10 minutes if you are going to prepare the dish immediately. To freeze, you must put the noodles in a plastic container and put them in the freezer.
Keep such noodles in the freezer for a month. It is not required to defrost it for cooking. Boil noodles in salted water, with the addition of not a large amount of sunflower oil.
The dish is ready!
Enjoy your meal!
Please your loved ones delicious recipe homemade egg noodle from this article.
Home-made noodles - very tasty dish. It is distinguished not only by its pleasantly saturated taste, but also by the fact that, unlike shop macaroni, it is wholesome and made from natural products.
Egg noodles can be a full-fledged independent dish. In this case, it is supplemented with sauce or vegetable oil. Often mixed in beetroot dough or spinach juice. This gives the noodles an interesting pink or green tint. So it turns out very tasty homemade pasta.
IMPORTANT: In addition, the incredibly rich and pleasant to taste sensations, you can get the first dish of egg noodles. The most popular are chicken bouillon and Chinese soups.
In order to cook the noodles, you do not need any unusual set of ingredients. Everything can be found in the store, but if you have the opportunity, buy homemade noodles. chicken eggs. They will not only complement the taste, but also make the noodles a pleasant yellow color.
You will need:
- Flour - 220 g (plus another 20 g of flour on the sprinkling of the finished product, choose the highest grade flour, be sure to sift it).
- Egg - 2 pcs. (as already mentioned, it is best to use homemade eggs).
- Butter - 1 p. (any vegetable oil, it will give noodles elasticity).
- Salt - 0.5 tsp. (to complement the taste, but it can not be used at all in the recipe).
Step by step preparation:
- Prepare all necessary products and a blender with a bowl. (Knead by hand the dough for noodles is also possible, but this process is longer and time consuming).
- Pour the flour into the blender, previously in a hand sifted through a sieve.
- Pour salt, beat in eggs and vegetable oil.
- Turn on the mode of mixing products and wait until the mass turns into lumps - this is the basis of the test.
- Pour the dough out of the blender onto the surface and knead by hand into a large lump. Wrap it in plastic wrap and put it in the fridge for “rest” for half an hour.
- At the expiration of time, the lump should be cut into several pieces. Each part needs to be rolled out very thinly with a rolling pin and cut with a knife into strips of preferred width. Ready noodles are sprinkled with flour.
Home-made noodles on eggs: recipes
Another recipe for homemade noodles involves strict adherence to the proportions of the ingredients:
- Per 100 g of flour should be added to the dough 1 egg (preferably preferred homemade eggs).
- Just 100 grams of flour "require" 1/4 tsp. salts (use not extra salt, but ordinary cooking, or sea).
- For every 100 g of flour, also add 0.5 tsp to the dough. any vegetable oil.
Knead the dough by hand:
- Sift flour (required!) And pour it in a heap
- In the hill make a hole and gradually adding butter with eggs, knead the required amount of dough.
- You can also knead the dough using the bread maker in the "Kneading dough" mode.
- The finished dough should definitely insist, as they say, "relax." To do this, wrap it with cling film and send in the refrigerator for half an hour.
- After that, with a regular or special knife, cut a rolled sheet of dough into short or long noodles.
Egg noodles with your own hands Egg noodles calorie
Egg noodles are a healthy dish, but due to the fact that wheat flour is a part of it, it is quite high in calories. Nevertheless, using wholemeal flour in the recipe, you can get even more benefit from the dish.
Nutritional value of egg noodles:
Many products are sold in finished form or semi-finished products. This significantly reduces the cooking time, but deprives them of natural and natural taste, as well as rich aroma. Today we will talk about homemade noodles, and more precisely about its manufacture and subsequent storage.
Homemade Egg Noodles: Recipe Dough
Taking care of relatives and friends, many hostesses try to use only fresh and real products for relatives, friends and, especially, for children. Pasta used for cooking soups, side dishes, salads and even for baking. To create homemade noodles you need the following products:
- wheat flour - 350 g;
- chicken egg - 3 pcs .;
- vegetable oil - 40 g;
- salt - 10 g
The cooking time takes a little more than one hour, and the energy value of 100 g will be 280 kcal.
For mixing the dough, a deep bowl is required. Oil is poured into it, the eggs are driven in and the whole mass is stirred in a quick movement of the fork in a circle. Then it should be very slowly and gradually introduce flour into the mixture to improve the process of kneading the whole dough. Initially, it is easier to use a fork for mixing the mass, and then proceed to manual mixing.
When using a food processor, this process of creating a stiff dough will significantly reduce the time of cooking noodles and reduce the complexity of the entire process of creating this semi-finished product.
Having made a dense and steep dough, it should be postponed for fifteen minutes, and then knead again until elastic. After put in a plastic bag and send in the refrigerator for half an hour.
After this time, the dough for homemade noodles should be cut into several parts, each of which roll out with a rolling pin to a thickness of three to four millimeters, and leave to dry for ten minutes, and then turn over to dry the other side for another ten minutes.
After starting to cut - roll the dough into a roll and cut the egg noodles of the required thickness across this convolution, and then dry it.
These semi-finished products can be immediately boiled or stored in a jar, plastic bag.
Rice noodle dough recipe step by step
This dish can be used with only one additive - butter, and still the noodles will be delicious, satisfying. Rice flour, used to create semi-finished products, became known only after the Great Patriotic War. Before that, it was made only from small and broken rice, and now this flour is a fairly common and well-known product. For personal cooking homemade rice noodles will need:
- rice flour - 0.5 kg;
- chicken egg - 3 pcs .;
- salt - 10 g;
- water - 30 g
For kneading dough and cooking this semi-finished product will take one hour, and the nutritional value one hundred grams will be 260 kcal.
The recipe for making noodles is to consistently perform the following actions:
All proportions of products should be strictly observed to get the correct thickness of the product.
Dough for homemade Chinese noodles
Recently, archaeologists in one of the Chinese provinces found an earthen pot with leftover noodles. This was the main proof of the love of the Chinese people, to such independently prepared dough products, like noodles. To create this semi-finished product you will need:
- water - 200 g;
- wheat flour - 500 g;
- salt to taste (2-3 g).
To create real Chinese noodles will take two hours, and the caloric content of one hundred grams of the dish will be 270 kcal.
Pour the sifted flour in the form of a slide on a work surface to knead the dough. In the center of the "mountain" to make a hole, pour in water and start the batch. The result should be a cool, dense dough. Taking cold water to make noodles, the dough will also be more elastic.
Wrap the resulting flour ball in cling film, send it to the refrigerator for one hour. After this time, get the dough, divided into several pieces.
Roll out all parts with a rolling pin until a practically transparent layer is formed, sprinkle each of them with flour and leave to dry for ten minutes, then turn over and leave to dry the other side for the same time.
Cut home-made Chinese noodles of 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 of making homemade noodles from dough is slightly different from simply rolling the dough into an ordinary layer using 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 was kneaded, it stood in the fridge for about an hour, it was rolled into a long tow. The two ends of the harness are taken in both hands and, making jerky sweeps, are thrown alternately down, up, twisted in the right and left sides.
This process should be done until the dough becomes elastic and begins to tear.
Only after this, they sprinkle it with flour and begin to pull it into thin, long threads, which are the right way to make noodles.
In the natural manual process of cooking this semi-finished product, it should be used to create a variety of dishes at once, 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 should not be repeated on a daily basis in connection with other pressing household chores.
Emerging questions about drying home noodles and storing it can be solved in the following way:
- Purchase special racks for placing noodles on them that require drying, or use the backs of chairs, a clothes dryer, which must first be covered with clean linen towels;
- In case of need for long storage of the product, freezing is the best method. To do this, the semi-finished product is gently 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 of up to six months;
- Dried noodles should be brittle, tough, dense. With proper drying of these products, storage can be made by immersing the product in an airtight container, sent to the pantry, kitchen cabinet.
Having spent one day to create homemade noodles, you can enjoy your family, friends and guests for a whole year with tasty, healthy and hearty dishes 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 considered dietary meal 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 higher valued, therefore, using the recipe for creating any noodles, you should remember that:
- When choosing flour for dough, preference should be given to first grade or wholemeal flour. This will help to keep more vitamin 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 failure of this product will lead to the fact that the dough will be torn when 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 more delicious the homemade noodles will be.
This semi-finished industrial production is very dangerous for health, does not contain the necessary vitamins and minerals, can lead to addiction and obesity. Only home mode cooking noodles is aimed at maintaining health.
Another recipe for homemade noodles is in the following video.
In contact with
04 February 2017 354
Despite the abundance of sold ready-made food and convenience foods, everything that is cooked at home is definitely tastier, be it soup, borscht or dumplings. Especially tasty homemade noodles on eggs.
Basic recipe
There are many recipes for this dish, but there is a basic and simple option. Here is the recipe for cooking one portion.
Products:
- wheat flour - 140 gr;
- egg;
- cold water - 2 tbsp. l;
- a pinch of salt.
Cooking time: half an hour.
Calories: 150 calories.
Noodle for soup
Chicken soup in itself is very tasty, but if you add in it not purchased pasta, but cooked at home, it will become even tastier and more rich. 3 liters chicken soup There is only one portion of homemade noodles.
Ingredients:
Cooking time: 20 minutes.
Calories: 150 calories.
- The table should be covered with baking paper, for convenience, and pour all the flour on it. Slightly salted;
- Make a small depression at the top and break an egg into it;
- Knead the dough. The consistency is very cool;
- Knead is necessary continuously so that in the end it turned out very tight uniform and elastic;
- Once the required consistency is achieved - roll into a ball and leave for 10 minutes in a warm place;
- Roll a very thin layer. Due to the lack of liquid, such dough constantly strives to roll back into a lump and have to apply force;
- The rolled layer is left to rest for 10 minutes and allowed to dry;
- Roll a loose roll and cut it into strips;
- Carefully unfold each macaroni so as not to tear it. You can add the resulting product to the soup.
Noodles on eggs and milk
If you do not want to knead the tight dough at all, and you really want to pamper your family with delicious homemade noodles, you can make this dish using milk. Then macaroni will turn out very tender and not less tasty.
- milk - half a cup;
- flour - 3 cups;
- one yolk;
- salt and sugar - on a pinch.
Time: 40-50 minutes.
Calories: 220 calories.
- In a bowl, mix two and a half cups of flour, yolk, salt and sugar. Then gradually pour in all the milk;
- Start kneading the dough with a spoon, and then with your hands, adding more flour as needed;
- Stir the stiff dough and elastic, so that the noodles will not fall apart during further cooking. To do this, knead the dough continuously for 10-15 minutes;
- The resulting ball is left to rest for 5-10 minutes, and then roll a thin cake;
- The thinner the cake is, the more tender the final product will be. When rolling it is necessary to fill the flour as needed;
- The cake should be 5 mm thick;
- Lightly sprinkle the resulting layer of flour and fold it in half, then sprinkle again and again folded. The result should be a small envelope;
- Cut the dough into strips. The width can be varied depending on how thick the noodles you want to get in the end;
- Boil the prepared noodles and fill with butter.
Lean vermicelli
Noodles are universal dish, products for which you can vary and replace if desired. For vegetarians, this is a very simple and quick recipe, as well as those who simply do not have eggs at hand.
Ingredients:
- 0.5 cups of warm water;
- 2 cups of flour;
- 0.5 teaspoons salt.
Cooking time: 45 minutes.
Caloric content: 110 kcal.
- In a large bowl, mix the flour and salt and add warm water. Knead well, adding water if necessary;
- When the dough rolls into a tight ball, put it on the table, which is pre-sprinkled with flour and continue to knead until smooth;
- Let rest for about 10 minutes in a warm place;
- Roll out in a thin layer using a rolling pin or a special machine for noodles;
- The thickness of the layer should be no more than 2 mm. If a noodle machine is used, it is best to use the second last hole;
- Cut the dough into strips of the desired thickness and boil for 5-8 minutes in plenty of salted water.
When cooking noodles at home, it is best to listen to the following tips:
- The steeper the dough, the tastier the final product. Kneading the dough is necessary so that your hands are tired - this is one of the best ways to check the desired consistency;
- Also, the dough should be uniform and elastic, otherwise it will break when rolling;
- Do not be afraid to pour flour in the process - the noodles will not be worse;
- The rolled layer for cutting noodles should be obtained in the end no thicker than 2 mm;
- It is best to roll and cut - on a wooden surface, using a heavy rolling pin and a very sharp knife;
- After cutting the flour strips, you need to deploy each of them gently and shake;
- The noodles can be dried and used next time. To do this, you need to carefully decompose it and let it dry for half an hour.
Following such simple tips, you can cook pasta more tasty than in the best Italian restaurants!
