Home made noodle dough recipe. Noodles homemade. A good recipe for homemade noodles for soup on eggs.

2016-01-27

Date: 27 01 2016

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Hello my dear readers! I continue the theme started long ago basic recipes test. We already mastered, got acquainted with, prepared, and today the next step in the recipe for the test homemade noodles.

In the kitchen of many nations there is present in one form or another home-made noodles. Of course, her “names” sound differently in different languages. At the hearing, mostly Italian "pasta". And in our Transcarpathian region, for example, homemade noodles are called “swinging dumplings” - that is, “rolled dumplings” (in contrast to “meaty”, which resemble dumplings). Since the price is good pasta currently rolls over, it is worth learning how to make dough for noodles yourself. Do you agree? And cook from it simple vermicelli or with papapels - this is already a matter of taste.

Our Transcarpathian women, especially in the villages, are masterly, not worse than the Italians, they roll huge, full-length sheets. Sometimes immediately in the course goes on a hundred eggs. Of course, in such quantities, “Transcarpathian pasta” is made, mainly, when some solemn events are coming, like a wedding or a populous jubilee. Buying in the store what is easy to prepare at home, our hostesses are considered shameful. So, we start cooking and we, if you do not mind.

Dough recipe for homemade noodles on eggs

Ingredients

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

How to cook

Dough recipe for homemade noodles in the bread maker

Ingredients

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

Cooking technology

First we put eggs, salt in a bread machine bucket, pour water.
Fall asleep sifted flour, set the bucket, close the lid, select the appropriate mode. Different units it is different. It may be, for example, Pasta Dough or Pasta Dough. If there is nothing like that, then try the “Dough for ravioli and dumplings” mode.
At the end of the kneading roll noodles in the above way.

My comments

The work is much easier if you use a mixer for kneading, and special gadgets for rolling out and cutting dough.

If you have questions - write, I will be happy to answer them. Now on the line we have the preparation of various Italian pasta. And maybe we can arrange a flash mob for cooking dishes from homemade dough for noodles? How do you look at it, my dear readers? If the information provided was useful to you, then share it, please, in social networks. Subscribe to my blog if you haven't done so already. I promise - it will not be boring! For now it's time to say goodbye. Bye everyone!

Always your Irina.

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

Omar Akram is a Day with you.

Ingredients:

wheat flour - 350 grams
egg yolk - 8 pieces
olive oil - 30 grams
salt - pinch
hot water (but not boiling) - 70 milliliters
saffron - pinch

Cooking method:

Sift the flour into the bowl, make a hole in it and pour the yolks that are separated from the whites, add salt and saffron (turmeric). For kneading dough, it is best to use a mixer and beaters for yeast dough. Knead the dough, gradually pour in water and olive oil. It should be an elastic lump, not sticky to the hands, but soft enough, and the dimple made by the finger should be half even within 20-30 seconds. Cover the dough with cling film - let it rest for half an hour at room temperature.

The recipe went to the next stage - the formation of egg noodles. Dust the table with flour, cut the dough into a dough in half and start to roll. Liberally sprinkle with flour, roll one piece to a thickness of 1 mm. The dough is very pliable and docile, it is not difficult to roll it. Cut the resulting layer in half and sprinkle each half with flour. Roll up into a loose roll and cut with a sharp knife into strips 4-10 mm wide. In the same way cut the remaining dough. Noodles can be stacked on each other, well pouring flour layers. You can cut it in short.

If you want to dry the noodles for the future, place them neatly on a baking sheet or other tray and leave for a day (or even more, depending on the thickness of the cut) in a ventilated dry room. If you have an electric fruit dryer, use it according to the instructions. But the taste of vermicelli will be more tender if you cook it immediately. Short noodles can be folded in a plastic container and frozen. Fold it as if pouring, do not tamp. In the end, after some simple preparations, you get a fresh egg noodles. Dried products are cooked 10 minutes, frozen - 6 minutes, fresh - 5 minutes. Enjoy your meal!

Delicate egg vermicelli.

Ingredients:

300 grams of wheat flour
3 eggs
salt - a pinch
vegetable oil - 4-5 tablespoons

Cooking method:

Sift the flour into a deep bowl, make a funnel in the center and pour the eggs with salt into it. Knead the dough, gradually pouring in vegetable oil. Form a com, wrap it in food wrap and set it aside for half an hour - the dough will be more pliable when rolling. After a specified time, proceed to the main and painstaking part of the preparation - to the separation of the noodles.

Sprinkle the working surface of the table with flour and roll all the dough into a very thin layer. Also powder the top layer with flour. Now roll the dough with a loose roll on one side and the other, leaving a distance of 1-2 centimeters between them. Gently pry the resulting product from the bottom and turn it over onto a cutting board. Use a sharp knife to cut the dough into thin strips. Stick a long needle or wooden skewer in the center and lift the sliced vermicelli. Dry it for 10 minutes before cooking (or completely dry for storage). Boil no more than 3-5 minutes in boiling salted water or broth.

Egg noodles.

Ingredients:

wheat flour - 1,5 glasses
3 tablespoons warm water
3 chicken yolks

Cooking method:

Into the bowl, beat the egg and separate 3 yolks, then beat the egg mass until lightly foamy. Top up with cold water and a teaspoon of salt. Gradually add flour and knead by hand a dense but supple dough. Wrap it in cling film and leave at room temperature for half an hour. The egg noodle recipe approached the slicing process.

Pour a thin layer of flour on the cutting board, pinch off a third of the dough from the coma and roll out to a thickness of 1 millimeter. Using a thin knife or pizza cutter, slice the vermicelli into the desired width. You can fold it in layers, pouring flour. Boil pasta for 3-4 minutes in boiling salted water, adding some vegetable oil to the water. Chopped greens and butter wonderfully complements the taste of boiled homemade noodles.

Homemade Egg Noodles.

Ingredients:

egg - 3 pieces
glass of water
flour (about 1 kilogram)
1 teaspoon salt

Cooking method:

Of the above components, knead the dough and leave it under the lid for a quarter of an hour. So the dough will be more pliable. Sprinkle flour over the work surface and roll the dough into an almost transparent layer. Leave it to dry for an hour and a half. If you do not have a lap cutter and you want to get a perfectly flat vermicelli using a regular wooden ruler, cut strips of the desired width. Drain in a draft for at least 24 hours and put in jars for storage. Cook in salted water for no more than 3 minutes.

Milk and egg noodles “Tender”.

This recipe contains milk, because vermicelli is especially tender and tasty. Its only nuance is that such pasta has a very small shelf life, so cook as much as you can eat at one time.

Ingredients:

300 grams of high-grade flour
egg - 1 piece
100 milliliters of milk
dried parsley or dill - optional

Cooking method:

The recipe for this noodle does not contain protein. This will make the pasta more solid, they will not be boiled soft. So, first separate the yolk. Then mix the flour, yolk and, if desired, dried, chopped herbs in a deep bowl. This will give the noodles an extraordinary taste and aroma. Pour salt and pour in warm milk. Using a mixer, knead the dough. Roll out and slice the noodles in the usual way for you - as you can see, the recipe is very simple.

Orange homemade noodles with carrot puree.

Not all kids love eating carrots, but all kids love pasta! Combine the pleasant with the useful and prepare the little gourmands carrot vermicelli.

Ingredients:

200 grams of carrot washed
3-4 cups wheat flour
3 eggs
sugar and ghee - 1 tablespoon
a pinch of salt

Cooking method:

To make a wonderful orange vermicelli, slice peeled carrots into pieces, boil until soft, and chop in a blender when the vegetable has cooled. Mix eggs, sugar, butter until smooth. Then, gradually pour the flour, knead the stiff dough and divide it into 4 parts. Each of them thinly roll and cut into noodles. Dry it to a state of fragility. Spice up the boiled orange vermicelli. butter.

The recipe for a family dinner is simple: pleasant company and caring hands of the hostess. What could be better than chicken noodles for such a case? Our answer is homemade noodles! It is not very difficult to prepare it, and the process of cutting can turn into a fascinating occupation, if you involve the help of the household. After all, it is at such moments that the most ridiculous stories are recalled, time passes unnoticed, and the matter arises.

The secrets of successful homemade noodles in the consistency of the dough, the thickness of the cut, uniform drying and, oddly enough, in a rolling pin. It is impossible to replace it with a glass bottle - the thickness of the dough should be uniform throughout the formation. You can dry the noodles on a free airing or in a special dryer. Let's start?

Egg noodles homemade

Of course, if you have homemade chicken eggs, the noodles will turn out great taste and bright color. It does not matter if there are none in the fridge, you can add beautiful color to pasta with a pinch of saffron or turmeric.

Ingredients:

wheat flour - 350 grams
egg yolk - 8 pieces
olive oil - 30 grams
salt - pinch
hot water (but not boiling) - 70 milliliters
saffron - pinch

Cooking method:

Sift the flour into the bowl, make a hole in it and pour the yolks that are separated from the whites, add salt and saffron (turmeric). For mixing the dough, it is best to use a mixer and beaters for yeast dough. Knead the dough, gradually pour in water and olive oil. It should be an elastic lump, not sticky to the hands, but soft enough, and the dimple made by the finger should be half even within 20-30 seconds. Cover the dough with cling film - let it rest for half an hour at room temperature.

If you want to dry the noodles for the future, place them neatly on a baking sheet or other tray and leave for a day (or even more, depending on the thickness of the cut) in a ventilated dry room. If you have an electric fruit dryer, use it according to the instructions. But the taste of vermicelli will be more tender if you cook it immediately. Short noodles can be folded in a plastic container and frozen. Fold it as if pouring, do not tamp. In the end, after some simple preparations, you get fresh egg noodles. Dried products are cooked 10 minutes, frozen - 6 minutes, fresh - 5 minutes. Enjoy your meal!

Delicate Egg Vermicelli

This recipe is different in that it contains no water. This allows you to roll out the dough incredibly thin, to transparency.

Ingredients:

300 grams of wheat flour
3 eggs
salt - a pinch
vegetable oil - 4-5 tablespoons

Cooking method:

Sift the flour into a deep bowl, make a funnel in the center and pour the eggs with salt into it. Knead the dough, gradually pouring in vegetable oil. Form a lump, wrap it in cling film and set it aside for half an hour - the dough will be more pliable when rolling. After a specified time, proceed to the main and painstaking part of the preparation - to the separation of the noodles.

Egg noodles

Ingredients:

wheat flour - 1,5 glasses
3 tablespoons warm water
3 chicken yolks

Cooking method:

Homemade Egg Noodles

Ingredients:

egg - 3 pieces
glass of water
flour (about 1 kilogram)
1 teaspoon salt

Cooking method:

Delicate milky-egg noodles

This recipe contains milk, because vermicelli is especially tender and tasty. Its only nuance is that such pasta has a very small shelf life, so cook as much as you can eat at one time.

Ingredients:

300 grams of high-grade flour
egg - 1 piece
100 milliliters of milk
dried parsley or dill - optional

Cooking method:

Orange noodles with carrot puree

Not all kids love eating carrots, but all kids love pasta! Combine the pleasant with the useful and prepare the little gourmands carrot vermicelli.

Ingredients:

200 grams of carrot washed
3-4 cups wheat flour
3 eggs
sugar and ghee - 1 tablespoon
a pinch of salt

Cooking method:

Homemade egg noodles

This noodle simplest recipe and interesting way cutting.

Ingredients:

wheat flour of the highest grade - 600 grams
chicken eggs - 6 pieces

Cooking method:

On a wide cutting board, sift the flour in the form of a slide. Beat the eggs in the hole and mix in the stiff dough. This should be done for at least 30 minutes, if necessary, adding flour. Wrap a dough ball in the plastic wrap and leave it on the table for half an hour. Then divide the lump into 4 parts, roll one of them, sprinkle the top layer of flour. Leave the dough to dry on the table for at least 30 minutes. When this time passes, wind the dough on a rolling pin and cut it along. Now cut a wide strip along three narrow ones. Armed with a sharp, thin knife, slice the gossamer noodles and dry it on a flat dish, sprinkled with flour, for several hours. Store in a tightly closed container. Enjoy your meal!

Green egg noodles with spinach

This recipe gives not only incredibly tasty, but also very useful product. After all, spinach is just a storehouse of vitamins A and C, which are preserved during heat treatment, as the vegetable is saturated with protein. The taste of such noodles is almost the same as usual, but the usefulness of the dish increases significantly. Not finding fresh spinach, you can use frozen, preheating it to room temperature and squeezing.

Ingredients:

450 grams of high-grade flour
2 chicken eggs
100 grams of fresh spinach leaves
spoon salt (tea without slides)
15 grams of olive oil

On the bedding:

60 grams of flour

Cooking method:

Rinse the spinach thoroughly, shake off the water, and stir it for a couple of minutes in a small saucepan without water (only with the droplets left on the leaves). Drain the liquid, and squeeze the spinach, let cool. Sift the flour. For grinding, it is best to use a food processor, but if you do not have one, chop all the products one by one in a blender. Load flour, spinach, salt into the processor and grind everything to a uniform state. Add some beaten eggs, olive oil and knead again. Get out ready dough, cover it with a wet towel and let it rest for at least half an hour.

The recipe moved to the second stage - to rolling and cutting. Lump dough roll in a circle about 25 centimeters in diameter. Wind half of the circle onto the rolling pin and roll out the layer more thinly. Rotate the rolling pin 30 degrees and repeat the procedure several times until the formation is less than 1 millimeter thick. Leave green dough dry out in a draft for at least half an hour.

From the resulting layers roll up loose rolls and cut into noodles of the desired width. Do not forget to turn over and pour flour a lot, leaving it to dry. You can also cut sheets for lasagne verde - they can be dried or frozen. It is better to use noodles during the week: the longer it is stored, the less nutrients and vitamins in it will remain.

Egg noodles garlic with curry

The recipe for noodles with garlic is prepared according to your usual method. Such pasta will be especially savory, being a side dish to meat dishes and an independent dish of bechamel sauce. Curry vermicelli is obtained in a rich orange color with a pleasant spicy smell. Be sure to try both types of noodles - they will make a nice variety in the regular menu.

Ingredients:

2 eggs
flour - 2-3 glasses
sunflower oil - 50 milliliters
salt - teaspoon
garlic - 2 slices
curry - 1/2 tsp

Cooking method:

Beat an egg in a cup, salt and pour in sunflower oil, mix everything with a fork. Grate the garlic over a fine grater and add to the mixture. In another cup, make a similar oil-egg mixture and add curry to it instead of garlic. Then take 2 deep bowls and add the same amount of flour, knead the dough with curry and garlic, as indicated above (recipe "Home-made egg noodles-gossamer"). Cut noodles or vermicelli according to your desire. Dry and cook the food by selecting your favorite recipe. Enjoy your meal!

As it turned out, it’s enough for a delicious homemade dinner. minimum set products - flour and eggs. Slightly diversifying the composition and putting a bit of zeal, you get a gorgeous dish for a dinner party for friends and relatives. Homemade egg noodles will exceed the taste of purchased pasta, because such food is prepared with love and care for the health of the family. In addition, scientists have already proved that from the noodles made from durum wheat, not fattening. And choosing a recipe with carrots or spinach, you get a dish rich in vitamins and useful substances. Cook with inspiration and benefit!

To send

Class

Products prepared at home will never be compared in quality with store goods. Therefore, many housewives today are interested in the question of how homemade noodles are prepared.

Home-made noodles can be cooked with eggs, bezyachichnuyu, based on cream and other ingredients. In any of the cases, the dough for homemade noodles is kneaded tight and then rather hard rolled. However, the result of the efforts will certainly please.

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Recipe 1: Egg noodles

Delicious, tender and not boiled soft - this is exactly how the noodles will turn out if you cook it with this recipe.

Ingredients:

Wheat flour - 2/3 piala.
Chicken egg - 1 piece.
Olive oil -1 tsp.
Salt - to taste.

Cooking method:

In a bowl break egg.
Add salt and beat with a fork.
Gradually introduce wheat flour.
Knead a stiff, hard dough.
Make a ball of dough, cover with a towel.
Let it stand for 15 minutes.
Knead again without adding flour.
Roll out a dough cake about 20 centimeters.
Grease olive oil and roll out very thinly.
The thickness of the cake should be less than 1 millimeter.
Cut the dough into thin strips.
Spread the noodles on the table and allow to dry.
Then cook or save until next time.

Useful tips:

Dough should not stick to your hands or table.
The correct dough is very cool, otherwise the noodles will stick together.

Recipe 2: Japanese Udon Noodles

Udon noodles - famous product japanese food. Such noodles can be added to the broth, prepare main dishes. Its secret lies in the use of two types of wheat flour and the high quality of all ingredients.

Ingredients:

Not bleached (not refined) flour - 500 grams.
Bleached (refined) flour - 150 grams.
Hot water - 1 cup.
Salt - 3 tsp.

Cooking method:

Useful tips:

Do not add boiling water or cold water.
To boil the noodles, you should throw it into boiling water, boil for 6-7 minutes.
During cooking, stir the noodles with Japanese chopsticks or a wooden spatula.
Stirring is necessary to prevent the noodles from sticking.

Recipe 3: Soy Flour Noodles

Soy flour noodles are not only tasty, but also healthy. It contains protein, which is necessary for the child's body, for women during pregnancy. Soy noodles boast low calorie - only 256 kcal per 100 grams of product.

Ingredients:

Cooking method:

Sift through the soy flour sieve.
Make a recess in its center.
Put in the deepening of chicken yolks.
Pour in water, oil and add salt.
Knead the dough, wrap a towel and let stand.
The dough should rest for 30 minutes.
Roll the rested dough into a thin layer.
Wrap in a roll and cut into rings.
The width of the rings - half a centimeter.
Cooked noodles can boil or save.

Useful tips:

Replace soybean oil can be sunflower in the same amount.
For cooking noodles, it should be dipped in salted boiling water, boil over low heat without boiling.
The noodles should float, after which it must be poured into a colander and dried.
Before serving, the noodles are watered with heated soybean oil.

Recipe 4: Buckwheat Soba Noodles

Homemade noodles can be prepared not only from wheat flour. Worth seeing buckwheat noodles soba

Ingredients:

Cooking method:

Sift both types of flour and mix with each other.
In the mixed flour, pour half the water and mix.
Knead the dough for 3-5 minutes.
Pour in the rest of the water and knead until smooth.
Get the ball out of the bowl out of the dough and roll around the table on all sides.
Divide the dough into 6 equal pieces and roll into balls.
Put in a bowl so that they do not touch, and cover with a wet towel.
While the dough is resting, sprinkle buckwheat flour over the workplace.
Roll one ball into a layer 3 millimeters thick.
Put the dough layer aside and sprinkle with buckwheat flour.
Roll out the remaining balls in the same way.
Ready layers lay on each other, pouring flour.
Cut all layers into 2 equal parts.
Each part is cut into thin strips.
The strips should be about 3 millimeters.
Store noodles in the fridge or start cooking.

Useful tips:

A knife for cutting noodles should be very sharp.
Cut the dough into noodles should be one smooth motion.

Recipe 5: Not Egg Noodles

Home-made noodles are prepared without eggs, which is convenient when fasting or when these ingredients are not available. No egg noodles, the recipe is very simple, do not boil soft and do not crawl during cooking.

Ingredients:

Cooking method:

Add salt to warm water and prevent it from dissolving.
Gradually add flour and knead the dough thoroughly.
Cover the dough with a clean, dry towel.
Let the dough rest for 30 minutes.
Roll out the dough into the reservoir about 2-3 millimeters thick.
Sprinkle the test layer with flour and let stand 10 minutes.
return layer to roll or fold 3 times.
Cut slices with a knife no thicker than 4 millimeters.
Open the strips, forming noodles.
Leave to dry noodles for 12-15 hours.

Useful tips:

Ready dough should not stick to your hands or table.
Before rolling the table, you can lightly flour it.
You can not wait until the noodles dry, and immediately boil it.

Recipe 6: rice flour noodles

Cooked dough for this recipe does not contain gluten, which is important for people suffering from an allergic reaction. You can make not only noodles from dough, but also dumplings, dumplings.

Ingredients:

Cooking method:

Pour water into a saucepan and add salt, bring to a boil.
AT cold water dilute starch.
In boiling salt water pour water with starch.
Remove from heat, cool slightly.
Pour rice flour.
Knead the dough thoroughly.
Roll it into a thin layer and roll it into a roll.
Cut into thin strips and dry.

Useful tips:

The recipe can be used to make a dough for modeling, if you add salt in the same amount as the flour.
The finished noodle dough is not brittle.

Recipe 7: Noodles on Milk

Very tender can get homemade noodles, if you cook it with milk. The only thing that can not keep such noodles for a long time.

Ingredients:

Cooking method:

In a bowl, mix the flour with the yolk.
Add salt and a little milk.
Knead steep and smooth dough.
Sprinkle flour over the table.
Roll out a 5 mm thick layer of dough.
Sprinkle it with flour and fold it in half.
Powder again and fold in half.
Cut noodles and leave to dry.
You can boil the noodles immediately.

Useful tips:

For the dough, you do not need to feel sorry for the flour, otherwise the noodles will become soft.
Dough noodles should be cut very thin, as it increases during cooking.
Throw noodles in boiling water and stir for the first 5 minutes.
The readiness of noodles is determined by its own taste.

Recipe 8: Rye flour noodles

Home-made noodles are made from a variety of flour - wheat, buckwheat, rice. ... It is worth trying another option, cook noodles from rye flour.

Ingredients:

Cooking method:

Shake the egg with water.
Gradually add flour and knead the stiff dough.
Sprinkle with rye flour on the table.
Roll out the dough into a layer 1-2 millimeters thick.
After rolling, leave the dough to rest for 30 minutes.
Once again, sprinkle with flour, roll up the roll and cut into strips.
Expand strips and dry for 12 hours.

Useful tips:

The dough should be rolled on all sides.
The longer you knead the dough, the tastier the noodles will be.

Video

High-quality noodles purchased in the store, you can cook at home, for example, cook with it 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.

Home-made noodles are tastier, at least, not only because you make it yourself, but also because you want to use the most quality products and doing everything in the best possible way.

Home-made noodles are made from thinly rolled dough manually with a knife or with home-made noodle cutters (a very useful device for such a case, some even have such devices from Soviet times).

We'll tell you about the options for cooking recipes for homemade noodles, from which you can cook at home the most delicious and healthy dishes.

The 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 wish, with additives. In such noodles there will be much less gluten (which is contraindicated in some), besides, for example, buckwheat noodles are interesting not only for fans of pan-Asian cuisine, but also very suitable for nutrition in diabetes and for problems with overweight.

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

Ingredients:

wholegrain spelled flour or wallpaper - about 2 measures;
water - 1 measure.

Cooking

Knead the dough from sifted flour and cold clean water (you can use a mixer with a spiral nozzle). Stir thoroughly. The dough should be pretty cool. Roll out the dough into thin layers and make noodles with a knife or with the help of noodle cutters. Not closely scatter-lay in a single layer of noodles to dry on clean paper, at least for about 3 hours. To the state of al dente, home-made noodles cook for about 5 to 8 minutes.

If you want to increase the usefulness of noodles, you can take 2 measures of wheat flour and mix with 1 measure of oatmeal and / or barley. If you have not found barley flour for sale, you can get it by grinding ordinary pearl barley in a home grinder such as a coffee grinder.

Egg Noodle Dough Recipe

Ingredients:

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

Cooking

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

Egg noodles are more satisfying and more caloric than simple ones, and they are also remarkable for the fact that they are less digested during cooking. Cook the egg noodles to al dente for about 8-10 minutes.

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

Chinese dough - homemade recipe

Ingredients:

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

Cooking

Mix wheat and buckwheat flour, sift and knead the dough on the water (or with the addition of eggs), if you want to make the noodles easier, you can add rice or cornstarch, but not more than 1/4 of the total. Roll out the dough into the reservoir and make noodles with a knife or noodle cutter.

Rice noodles are also made in the same way (it cooks no more than 8 minutes).

You can also add ground spices (for example, a curry mixture), tomato paste, or finely grated pasta made from fresh greens to the noodle dough prepared according to any of the above recipes. Such additives not only give the noodles new colors and tastes, but also significantly increase its usefulness.