Egg noodles are a simple dish that you can please your home. Firstly, it is much tastier than the finished one that is sold in the store. Secondly, with proper preparation, dried noodles can be stored for quite some time. And thirdly, it can be used in different ways: in chicken soup, and in lagman, and just as a side dish for any meat. So take twice as many foods as any recipe says and knead. Time for a double portion will take a little more, but the stock will definitely come in handy for you.

Classic recipe

Egg noodles are usually made from flour obtained from durum wheat grains. This is important, because the noodles should be quite dense and not sour in the broth.

Starting to cook noodles, get ready for quite intense loads. If you knead the dough gently without stuffing it with flour, then the finished products will quickly lose their shape. The secret of good noodles is in a long and high-quality batch.

Homemade egg noodles can be of different thicknesses. It depends on your preferences, and also on where you want to apply it. So, for a lagman it is quite wide, and for chicken soup you need the thinnest, like a thread.

This is the kind of noodles our great-grandmothers loved to roll, and we will try to make such.

Dough for noodles is an improvisational question. There are no exact measures and weights. Approximately you need to navigate this way: it is recommended to take 100 g of flour per 1 egg, although it actually takes more. Water is added in proportion such: for 6 eggs - 150 g. Salt can be laid, but you can do without it, then chicken broth will need to be well salted before laying the noodles.

If you use a ready-made machine for pasta rolls — noodle cutter, then adding salt is not advisable.Insoluble crystals can damage the smooth surface of the shafts on the machine. And even more so, salt is unacceptable in noodles on eggs alone, because without water it will definitely not completely disperse.

So, we will prepare the products:

  • 6 eggs;
  • three quarters of a glass of cold water;
  • flour;
  • salt is a big pinch.

Getting to the batch.

  1. The old way of kneading noodles included a slide of flour, into the depression of which eggs were beaten and salt water was added. Gradually flour was sprinkled from the edges, and so the dough was kneaded. The method is good if you have the skills to work with the test. But it’s easier to take a bowl, dilute salt in water in it, break eggs and add flour to make a thick dough.
  2. Put the dough on a flour-sprinkled surface and start kneading so intensively that as much flour as possible enters it. The steeper the dough, the denser the noodles will be.
  3. Put an elastic and dense ball of dough on the table, covering it with a bowl or wet towel.
  4. After half an hour, it can be divided into parts and rolled out with a rolling pin. Rolling should be as thin as possible, adding flour to the rolling pin. An ideal layer is not more than 0.5-1 mm, or even thinner.
  5. Lay out the finished dough sheets on paper for drying or simply hang them on the backs of chairs, putting paper on the handle of the oven or just leaving it on the table.
  6. As soon as the sheet dries (but does not begin to break!), It should be folded with a tube, flattened and gently cut with a thin knife as narrow as possible.
  7. Sprinkle the chopped noodles with flour, mix, tear, put on a baking sheet and let dry at room temperature. If there is an excess of flour - not scary. Put the dried noodles in small batches on a sieve and sift the unnecessary.

You can store the product in dry form for quite a long time, putting it in a linen bag or a tin or cardboard box.

How to do without water

You can cook egg noodles on eggs alone, without adding water. Noodles will benefit from this. It is necessary to roll out such dough more carefully, because it is more elastic and unyielding. But if you let it rest before rolling, then flour fiber is activated, the dough will become smooth and silky, and it will become easier to knead it.

 

So, in a bowl you need to break three eggs, pour a spoonful of salt and mix well until the crystals dissolve. Pour the finished mixture into flour and knead the dough in the usual way. Cut and dry according to the algorithm described above.

On the yolks

Sometimes baking or another dish involves the use of only proteins. Where to put the yolks? To the noodles! It will turn out to be very bright, yellow, tasty, and besides, the soup never gets cloudy from it.

To prepare such a delicious noodle will take 6 yolks, a couple of spoons of vegetable oil and 250 g of flour.

Put the yolks into the groove in the flour, pour in the oil, stir from the edges and begin to collect in a lump first with a fork, and then knead with your hands. Set the well-kneaded dough to rest, and roll out as usual.

Cooking using milk

Usually for soup filling noodles are cooked in water and eggs. It is not recommended to add milk during kneading, since when boiling such noodles gives turbidity to the broth.

 

Turbidity is not scary if you plan to use your preparation for the second dish or for a lagman. Here you can advise the usual noodle recipe with eggs and water, replacing water with milk. In this case, for 6 eggs you need to take an incomplete glass of milk, a pinch of salt and flour. Such noodles are prepared as usual, and it tastes very tender. A great choice for a quality side dish!

Egg noodles for soup

Egg noodles may have different composition, but it is better to add non-thick, thinly rolled and thick-worn products to the soup. The less different additives in their composition, the better - it is better to put all seasonings, flavorings and herbs in a plate. Milk and sour cream are not suitable as ingredients for such noodles - as mentioned above, they spoil the appearance of the broth, and give the dough too soft. In this case, it is useless.

Therefore, for soup noodles it is better to take just eggs, more flour and be patient for the period of kneading stubborn dough.

For lagman

Lagman is traditionally made from special noodles. You can, of course, make it bigger than usual and cut it thicker. But if you cook the real one, as they do in Central Asia, it will take a little skill and experience.

 

The noodles for lagman should be elastic, not hard, but not soft. Boiled, it should not change its taste, even if it is heated.

So, for cooking Uzbek noodles you need to take:

  • 2 eggs;
  • one and a half glasses of water;
  • a teaspoon of salt;
  • approximately 800 g of flour.

The algorithm of actions is as follows:

  1. Knead the dough until smooth and firm. When the dough is ready, let it lie for an hour under a plastic wrap, and then proceed to stretching.
  2. Lagman is a noodle that is not cut, but pulled out with long and rather thick plaits. To make it easier to work with the dough, soda-salt solution is added to it (for half a glass of water 1 teaspoon of salt and half a spoon of soda). After wetting the hands in the resulting composition, a little slap the dough with them and begin to rub the solution. From time to time, wetting the hands, pull the dough into bundles, again collect in a lump and pull again to completely moisten the workpiece.
  3. At this point, the dough will become more elastic and ready to stretch. It is placed on the board, slightly flattened, cut into strips and again set aside, shifting the strips onto a greased baking sheet with vegetable oil.
  4. Twenty minutes later, you can pull. Skipping between the fingers, it is twisted a little, making a thin tourniquet, about a pencil thick. Do the same with the rest of the strips of dough.
  5. Place the finished noodles in a spiral on a greased tray.

Boil the noodles in salted water.

Read also:homemade noodle soup

Useful tips for housewives

  1. No matter how you try to sift the noodles, a little flour on it will still remain. It can impair the appearance of the broth. Therefore, before immersing the products in the soup, heat a little water in a different saucepan to a boil and lower them there for a few seconds. The flour is washed off - noodles can be thrown back and put in soup. You can rinse it in this way, dipping it in water in a colander.
  2. If ordinary premium flour is replaced with coarser first-class flour, then the noodles will be more useful - it will retain more vitamins and minerals. Water can be replaced with mineral water.
  3. The fresher the eggs, the more flexible the dough.
  4. For cutting noodles you need to have a very sharp knife.
  5. The quality of homemade noodles is directly related to the time of kneading. The longer you knead, the better.

Egg noodles are a useful homemade stew that will always come in handy. Cook it for the future and you won’t be sorry!

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