Homemade noodles - fragrant, delicate, made from natural ingredients - a worthy alternative to industrial pasta. And how many goodies can be prepared from it: an appetizing chicken soup, as in my grandmother’s childhood, many people like udon with vegetables and sesame dressing, or Wok Chinese noodles, as in boxes from films with Jackie Chan.

If you have the right food at hand, 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 tips of eminent culinary specialists.

Egg noodle dough

Egg-based noodles are a classic of the “pasta genre”; at home, it turns out to be light and tender, it 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, the necessary kitchen equipment is minimal, enough a knife, cutting board and rolling pin.

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

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

Step by step cooking:

  1. Lightly beat the yolks with salt. Why do experienced cooks recommend excluding squirrels from cooking noodles? This part of the egg will take away a bright yellow color from the finished product, and make the broth turbid.
  2. Sift the flour into the whipped mass, so it will be oxygenated.
  3. Add the butter and knead the cool dough. Crumple it to a homogeneous state, smooth and elastic. The dough should not stick to your hands!
  4. Form a ball, cover with a towel or cling film, leave it to rest for an hour.
  5. Divide the dough into pieces convenient for rolling.
  6. Sprinkle flour on the table and roll each piece to a delicate state, 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 that they do not dry out.
  8. Cut each layer into thin strips. Previously, it can be wrapped in a tight roll or cut in half, rolled twice, cut again, and lay the resulting pieces on top of each other.
  9. The semi-finished product is ready - we send it to the soup for 5 minutes or dry it well in the fresh air for further storage.

Such egg noodles are boiled quickly, perfectly absorb the aromas of neighboring ingredients, the color is rich yellow, while the broth, in contrast to it, turns out to be perfectly transparent.

Noodle Slicer Recipe

For this kitchen device, egg dough is perfect, prepared with just two ingredients.

We will need:

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

You can add a pinch of salt, but be very careful, because even one miniature crystalline that is not completely dissolved in the egg mass can damage the teeth of the device.

How to make a noodle slicer dough:

  1. Stir the eggs with a fork or whisk and pour them into the flour. The latter should be twice as much whipped mass.
  2. Knead the coolest dough, for this we constantly pour flour.
  3. We give it a flat shape, slightly rolled out with a rolling pin.
  4. On the noodle cutter, set the thickness control to “1” - this is the maximum value. We roll the dough several times until it gains elasticity.
  5. We rearrange the mode to "2" and continue rolling. We change the modes and repeat the actions until we reach the minimum value (usually “8” or “9”), which allows us to get a perfectly thin layer of dough.
  6. We put on a nozzle for noodles and we carry out cutting.
  7. The finished product is well dried, previously spread out in a thin layer or by hanging.

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

Choux pastry for noodles

Lovers of experimentation will like this test recipe when the classic version of the preparation is fed up or seems not too successful. Boiling water makes it possible to obtain amazing softness and plasticity of the finished product.

Among other advantages:

  • rolls out without a single effort;
  • easy to sculpt;
  • does not stick to hands;
  • does not require endless flour sprinkling.

In addition, spoil the choux pastry is almost impossible.

Ingredients:

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

Step by step cooking:

  1. Pour oil into cool boiling water, salt the resulting mixture, pour 1⁄2 part of flour.
  2. Stir with a mixer (setting the nozzle for the dough) or 10-15 minutes in the bread machine in the "Dough" mode. At first, a mass of incomprehensible consistency with an abundance of lumps is obtained, but after a few minutes the dough becomes smooth, elastic and uniform.
  3. Keep kneading, gradually adding the rest of the flour. The result should be cool, with a very soft dough. If you mixed it, the situation can be saved with a regular plastic bag: place the dough inside for 30 minutes, it will become more plastic, resembling soft plasticine.

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

What kind of dough to make rice noodles

Rice noodles, popular in Asian cuisine, are easy to cook at home. The dough recipe for it is not much different from the egg counterpart, the only difference is that rice is used instead of wheat flour.

It can be purchased at grocery hypermarkets, or obtained at home by passing pre-washed and dried rice groats 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 of rice flour.

Cooking like this:

  1. Pour flour into a bowl.
  2. We make a deepening in it.
  3. We drive in the eggs, salt, knead the cool dough.

After that, it should be covered with a towel and left for 30 minutes. The remaining steps are identical to those described in previous recipes.

For udon noodles

Unusual pasta, similar to thick, long strings, is considered fast food in its homeland. However, this does not prevent the product from having the highest quality. Preparing udon noodles from wheat flour with the addition of water and salt, differs from the egg variety in color, here it is snow-white. Shades can vary, it all depends on the type of flour used. There are many options for making dough for home-made udon noodles, we will use the basic one.

Ingredients:

• unrefined wheat flour (wallpaper) - 500 g, premium - 150 g;
• boiling water - 1 faceted glass;
• salt - 4 tbsp. l

Step by step cooking:

  1. Combine the salt with boiling water, stir the liquid until the crystals are completely dissolved.
  2. In a separate bowl, mix two grades of flour.
  3. We make a funnel, pour brine into it, knead the dough.
  4. We form a ball out of it, wrap it with cling film, and roll it into a thin cake.
  5. We put 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.
  6. Upon receiving a smooth, delicate structure of the dough, leave it to “rest” for 4 hours.
  7. Roll the workpiece again to 3 mm thickness.
  8. Sprinkle with flour, turn into three layers, cut with sharp knife into rings 2-4 mm wide.
  9. We shift the semi-finished product to a cutting board or other surface convenient for placement in the freezer. Freeze 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 a freezer in a sealed container for up to 30 days.

How to knead dough for wok noodles

When cooking incredibly popular noodles “in a box”, the vegetable and meat components, and, of course, the sauce are of importance. Oddly enough, so much attention is not paid to the pasta itself, on the basis of which the dish is based.

If you want to cook this Chinese delicacy at home, you can knead the dough with buckwheat, rice or wheat flour, and Wok egg noodles are no less popular. Choose an option that you like, equally tasty Wok from both funchose and events.

Ingredients:

  • flour of choice (rice / buckwheat / wheat) - 220 g;
  • eggs - 2 pcs.;
  • salt to taste.

The cooking technology and the specifics of slicing are no different from the recipes already considered:

  1. Beat eggs lightly with salt.
  2. Add 2/3 flour, knead the dough, gradually mixing the remaining 1/3 part of the flour.
  3. Having achieved a uniform, elastic state of the dough, wrap it with plastic wrap, send it to the refrigerator for 30-60 minutes.
  4. Roll out 2-mm layers, turn them into rolls.
  5. Cut into strips, 5 mm thick.

This completes the process of making thin noodles.

Homemade noodle dough for soup

Cooking time is 1 hour. 20 minutes - the preparatory phase, 40 minutes - the time required for the dough to brew.

Ingredients:

  • 1 egg for every 100 g of flour (one serving of noodles is enough for a soup pot);
  • a pinch of salt;
  • a teaspoon of vegetable oil.

Step-by-step cooking is already described in the egg noodle recipe, in addition, consider some useful tips when cooking:

  1. To knead the most delicious and tender homemade noodle dough for soup, water is not needed at all.
  2. Eggs are better to take homemade, with a bright orange yolk, then the noodles will turn out delicious and beautiful.
  3. The main thing in this recipe is to roll out the dough very thinly and cut the tortilla equally thinly.
  4. If the soup is cooked for children, natural dyes such as tomato or spinach can be added to the dough, the finished product will turn out to be colored, therefore attractive and mouth-watering for children.

Although kneading dough for homemade noodles requires some effort, your household will appreciate the final result with interest. After all, no variety of pasta in stores can be compared with a natural, fragrant, self-cooked dish!

Related:More from the author: