Shop shelves today abound with a huge assortment of products for every taste. It is enough to visit a nearby supermarket, buy ready-to-cook semi-finished products and not spend extra time on constant cooking. The housewives adhere to the same opinion when choosing store noodles, which can be cooked without too much trouble in a matter of minutes. In fact, even a novice in the culinary art can knead the dough for this dish on their own. We will tell readers in this article how to cook homemade noodles quickly and without much difficulty.

Classic recipe

Homemade noodles go well with various vegetables, herbs, mushrooms, and can also be used as the main ingredient for soups. To make such a side dish, you only need flour, eggs, water and a pinch of salt.

Note: the finished dough can be cut in a variety of ways, whether it be ordinary strips, cubes or interesting figures made using a special noodle cutter.

You will need:

  • 400 g flour (preferably premium);
  • 1 egg
  • a pinch of salt.

Step-by-step cooking process:

  1. In a deep bowl, carefully beat the chicken egg with a pinch of salt until a foam appears.
  2. Then we begin to slowly pour the sifted flour, without stopping beating the egg mixture. As a result, you should get a dough of medium density.
  3. On a surface sprinkled with flour, thoroughly knead the mass until a cool consistency is formed, after which we roll the finished dough into a bun and cover it with cling film.
  4. We send the mass to the refrigerator for 30 minutes, and after this time we take out the formed ball and cut it into two halves. We roll out each piece with a rolling pin.Important: rolling out the dough is necessary until the finished layer is not slightly visible.
  5. Cut the rolled dough into thin strips. You can use an ordinary knife or a special noodle cutter.
  6. At the final stage, it is necessary to dry the resulting noodles so that it can be subjected to further heat treatment.

Choux pastry

Ingredients:

  • 300 g of wheat flour;
  • 150 ml of hot water;
  • 50 ml of vegetable oil;
  • 1 tsp salt.

We start cooking:

  1. Sift the flour in advance and mix it in a convenient container with a pinch of salt.
  2. Next, pour boiling water into the stewpan, add oil and bring the mixture to a boil.
  3. Immediately after boiling, pour water and oil into a previously prepared container with flour, after which we actively mix the ingredients with a spoon.
  4. Cover the hot dough with a lid and leave for 10 minutes.
  5. Thoroughly knead the cooled mass with your hands, roll out the dough in a thin layer, and then cut it into small strips.
  6. Ready noodles must be laid out on the board and dried for 5 to 6 hours.

Note: if you want to speed up the drying process, place the noodles in an oven preheated to 60 ° C and leave it for half an hour.

Recipe for Lagman

Lagman is a traditional dish of Uzbek cuisine. In hand-made spaghetti, meat, greens, broth and various spices are added. The basis of most Lagman recipes is the use of the simplest test of water, eggs and flour. Before serving, the broth with meat and vegetables is first added to the cooked noodles, and then the dish is chopped with chopped herbs.

The following foods are needed for making noodles:

  • water - 2 glasses;
  • eggs - 2 pcs.;
  • premium flour - 500g;
  • salt - 1 tsp;
  • soda - 1 tsp;
  • vegetable oil - 1 tsp.

Stages of preparation:

  1. Combine the eggs with salt, beat the ingredients thoroughly until foamy.
  2. Then pour 1.5 cups of water, whisk the egg mixture again with a whisk.
  3. Pour the sifted flour into a bowl with a deep bottom so that you get a small slide. Make a recess in it and carefully fill the previously prepared mixture of water and eggs.
  4. Mix the ingredients with a spoon, and then manually remove the mass on the working surface of the table. Use as much flour as you need to get a cool consistency.
  5. Wrap the finished dough in a plastic bag and leave for 1 hour.
  6. To make it more elastic, knead a lump in soda solution. To do this, mix ½ cup of water with 1 tsp. soda and a pinch of salt. In the process of kneading dough, dip your hands in the resulting mixture.
  7. At the end, form a cake from the dough and cut it into strips 2 cm wide. Lubricate the finished pieces with a small amount of oil, and then carefully pull them out with both hands.

Egg noodles at home

It is unlikely that you will find pasta in the store that, in terms of taste, can be compared with delicious home-made noodles of your own preparation. Tender egg vermicelli can be added to chicken soup or make an appetizing pasta with vegetables and cream sauce.

Ingredients:

  • flour - 400 g;
  • eggs - 2 pcs.;
  • yolks - 2 pcs.;
  • sunflower oil - 1 tbsp. l .;
  • coarse salt - 1 tsp.

We start cooking:

  1. Mix 100 ml of purified water with salt. Stir the mixture until the salt is completely dissolved in water.
  2. In a deep bowl, mix the eggs with the yolks, add the vegetable oil and beat the ingredients thoroughly again.
  3. Next, pour the sifted flour into a convenient container and make a recess where you can gently pour beaten eggs. Mix all the ingredients thoroughly until a homogeneous consistency.
  4. Cover the mixed dough with cellophane and put in the refrigerator for 8 hours.
  5. The cooled mass is rolled out using a rolling pin, after which a translucent layer of dough is cut into thin strips.

For chicken soup

For the first courses, delicious homemade noodles cooked on eggs without adding water are perfect. You can use the above-described egg noodles or rice flour noodles. Combine salt, eggs and flour, thoroughly knead the resulting mass and roll out a layer of dough with a thickness of not more than 1 mm.

Cut the rolled layer into thin strips. Ready noodles do not need to be further dried. It is enough to shake it thoroughly before cooking, after which the vermicelli is placed in the chicken stock and boiled for 3 minutes.

Note: noodles are placed in the soup at the very end of cooking, after adding potatoes, carrots and chicken to the broth.

Udon noodles - a simple recipe

The main feature of this Chinese dish is that the noodles for it are prepared exclusively from wheat flour. At the same time, just add a little soy sauce to enjoy the exquisite taste of Asian cuisine. However, in its pure form, udon noodles are practically not eaten - often the dish is supplemented with various vegetables or seafood.

Required Products:

  • 350 ml of water;
  • 500 g of unrefined wheat flour;
  • 150 g of refined wheat flour;
  • 4 tbsp. l salt.

How to cook udon noodles:

  1. Bring the water to a boil, remove from heat and add salt. It is necessary to mix the mixture until the crystals are completely dissolved.
  2. In a bowl, mix two types of wheat flour, then pour in the prepared saline solution. Mix all the ingredients thoroughly.
  3. The resulting mass is covered with cling film and left for 10 minutes.
  4. Next, we form a cake from the finished dough, which we roll out using a rolling pin with a thin layer. We fold the resulting layer several times and again roll out the dough. This procedure is repeated 5-6 times. We leave the prepared mass to infuse for another 4 hours.
  5. At the final stage, we again roll the workpiece so that a very thin layer is obtained. Once again, fold the dough several times and cut it into rings.
  6. Ready noodles are put in the freezer for 2 hours, and after this time the finished vermicelli is boiled in water or broth.

Note: to prevent noodles from boiling during the heat treatment, frozen udon should be slightly thawed before use.

How to Cook Wok Noodles

Such Chinese noodles are fried in a special deep pan with a convex bottom. Not everyone in the house has such dishes, so we recommend choosing any other pan that you find in your kitchen. As the main ingredient, wheat udon noodles, buckwheat vermicelli or funchose made from rice flour are used.

First, vegetables, meat or seafood are fried in a wok pan. The choice of ingredients used in the dish depends on your taste preferences and wishes. In Asian countries, chicken, beef or pork is added to noodles-wok. After the meat is slightly fried, boiled noodles are placed in the pan and all the ingredients are fried until cooked.

Delicious rice noodles

Rice flour vermicelli is very popular in Eastern and Asian countries, where it is used as a side dish or added to various soups. At the same time, rice noodles, unlike wheat noodles, contain a minimum of calories, which means that its use will not affect the harmony of your figure.

 

This vermicelli is boiled in slightly salted water for no more than three minutes, after which it is thrown into a colander and the liquid is drained. Before frying, it is enough to soak it for 10 minutes in cool water without subsequent boiling. So the finished vermicelli will turn out to be tender, elastic and very tasty.

Ingredients:

  • 500 g of rice flour;
  • 3 chicken eggs;
  • 1 tbsp. l water.

We start cooking:

  1. Combine the eggs with salt and beat the mixture with a blender.
  2. Pour out the flour with a slide, make a hole in the center, and then carefully pour the egg mixture into the recess. Knead the resulting mass.
  3. From the finished dough, blind the bun and roll it to a translucent state.Roll the resulting layer on both sides in rice flour, and then leave the dough to dry for 30 minutes.
  4. Once the workpiece dries a little, cut it into thin strips and gently shape the future noodles.

Knowing such small tricks, you are sure to make delicious homemade noodles without any harmful additives in the composition. Combine vermicelli with various vegetables, meat products or seafood, complement the dish with aromatic spices and delight household members with a culinary masterpiece of their own preparation.

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