Homemade noodles are a delicious and nutritious side dish, as well as an indispensable filling in the first dishes. Such noodles are brewed instantly, which is convenient, but it tastes much nicer than any storefront. Therefore, we recommend immediately cooking a double portion of the products, find some free time and knead the noodles. You will not regret it, even if you have never tried to cook it. And we will popularly tell you how to make homemade noodles with your own hands.

How to make classic homemade noodles

Homemade noodles for soup are even in GOST. True, it there consists only of flour not lower than the first grade, salt and water. However, if you really want homemade noodles, then make it on eggs. The second prerequisite is that it must be rubbed abruptly. The denser the dough, the more flour it contains, the less likely it is that the noodles will “scatter” over 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 takes with a dense batch.

If there is no skill with a simple test, we recommend taking a bowl and kneading the dough in it. But you can get by with a simple cutting board.

  1. Pour flour on it with a slide, make a depression and drive eggs into it. Pour salt and pour water. Knead the dough from the center with adding flour at the edges.
  2. The dough will be cool, very thick, but still continue to knead and add a little flour. Set the densely grated dough aside under the bowl for half an hour, so that it becomes more malleable for rolling.
  3. After 30 minutes, you can roll the workpiece with a rolling pin to the thinnest layer - approximately 1 mm.
  4. Cutting a sheet of dough into noodles is easy: you need to sprinkle it with flour, cut into strips and, stacking them in a pile, cut diagonally.

When cutting, you have to dust the sheet with flour.So that the broth in this connection does not come out cloudy, it is recommended that before lowering the noodles into the soup, throw it for a moment in boiling water to wash off the excess flour.

There is another way of slicing.

  1. Leave a very thin sheet of dough on the table to dry a little, but not to brittleness. Usually enough for 10 - 15 minutes.
  2. Wrap the dried layer on a rolling pin or just fold it in a roll.
  3. Start slicing the finest noodles diagonally.

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 billet is dried and put into dry cans.

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 juice, carrots, and spinach instead of water. Accordingly, the product will be multi-colored and enriched with vitamins.

However, for the classic soup, we recommend preparing noodles on the same eggs or even on the yolks.

Water is not needed here. The less water, the more “cementing” eggs in the composition, the more dense the noodles will be. It will not turn sour even the next day after cooking, and the broth will remain light and transparent.

To cook such noodles, you need:

  • 1 egg
  • 1 cup flour;
  • salt.

Salt is put to taste. You can make such noodles on yolks as well - it will be bright, yellow and tasty. This is especially convenient when only proteins are used in baking, and the yolks have nowhere to be disposed of. Soup with such noodles will be transparent.

The bookmark is given for one preparation of the first dish. To immediately make the workpiece several times, you can increase proportionally all components three times. The dough is very tight, it is not easy to knead and roll, for the convenience of 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 and chop the noodles.

Choux pastry

Choux pastry for noodles is not at all what we do in making pastry for cakes. There, the task of interfering eggs to achieve voids inside the product. Everything is simpler here: unlike a simple unleavened dough, the flour combines with boiling water, that is, it is brewed. Further the whole process goes as usual - kneading, rolling, drying and cutting into strips.

 

For 350 g of flour, 180 g of boiling water, a small spoonful of salt and 3 tbsp. Are enough. tablespoons of vegetable oil. By the way, this set of products can be used when kneading dough in a bread machine. Knead a quarter of an hour.

There is another interesting way to cook choux pastry or starch. It comes out supple, elastic, although it will take a little longer than a regular unleavened one.

Prepare:

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

This dough is made like this.

  1. In 3 tbsp. tablespoons of cold water (take from the total) dilute the starch and mix, so that the gruel is.
  2. Boil the remaining water and introduce 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 flour so that an elastic, but plastic dough comes out.
  5. Put it overnight in the refrigerator. The next day you can work with the test. It is suitable for both noodles and dumplings or dumplings.

For lagman

This dish requires special noodles - solid, but at the same time elastic, which does not become sour and retains its taste even after heating.

For the test is usually taken:

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

The dough is prepared in the usual way, then let it rest under the bowl for about an hour, and then proceed to stretching.

This stretch is what distinguishes the Uzbek Lagman noodles.

To make it easier to pull, use a solution of soda and salt (0.5 tsp. Soda and 1 tsp. Salt in half a glass of water).In the solution, the hands are moistened, and the dough is moistened with it. They pull it into thick bundles, moisten it, reassemble it in a pile so that, after wetting, pull the tourniquet back out.

The last time, when the dough is already well-treated with the solution, it is pulled out with plaits, shifting them onto a greased baking sheet. Then again with their hands they pull out and twist the flagella the thickness of a pencil. This is the noodle for lagman, which is boiled in salt water.

Udon noodles - a simple recipe

You can make delicious homemade noodles in the traditional oriental way. Udon noodles are a part of Japanese dishes; they are added to meat, salads, vegetables, etc., practically without using them as a product in its pure form.

This is noodles without eggs, on the same water, salt and flour. Tenderness and softness are given to it by a special cutting in the form of elongated threads of a rounded or flattened section.

Since udon contains almost no vitamins, we suggest preparing an enriched version of noodles using not only fine flour, but also unrefined. It is done like this.

  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 a tight ball, which is placed under the film and rolled with a rolling pin. Fold the flat cake four times again with a rolling pin. Repeat this 5-6 times to make the dough even, smooth. After, roll it again into a ball and send it to a cold place.
  4. After a few hours, get it out, roll it out with a 3 mm layer and, folding it in three, cut the roll into thin strips.

Such noodles are stored frozen.

How to make Chinese noodles at home

The main recipe for Chinese noodles is water (half a cup), flour (2 cups), 1 teaspoon of salt. Of the components, the dough is kneaded, laid down for half an hour, after which noodles are made, which are rolled in starch, so as not to stick together.

 

You can cook interesting noodles with cornmeal.

To do this, take:

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

Prepare like this:

  1. Pour dry ingredients into the mixer, add eggs and water.
  2. Stir for three minutes, after which put the dough back on for half an hour and knead again until smooth.
  3. Covering with a damp cloth, let it lie down for 4 hours.
  4. Next, roll out and cut the dough into 1 mm thick layers and into strips with a rolling pin or noodle-cutting machine.

Wok noodles

Wok noodles are not a recipe for dough, but a method of preparing meat or vegetable sauce for traditional Chinese noodles. It cooks very quickly, and for this you need a special frying pan with high sides and a rounded bottom surface of the wok.

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

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