Ever tried making homemade noodles? I couldn’t even imagine that it was so different from the one we buy in the store. Of course, it is difficult to convey taste sensations. But I would say that there is a feeling of some kind of proper, so-called “living” food. Children love these noodles. Homemade noodles can be prepared in several ways. It would seem, what options are there if the dough recipe only has 2-4 ingredients? It turns out that they exist. There are two main products: eggs and flour. The rest - water, oil, salt - are added at the discretion of the cook. I will tell you how the ideal, in my opinion, homemade noodles are made, a dough recipe with photos and maximum details so that you can immediately prepare it without turning to other sources. Only one ingredient is used as an additional ingredient - oil. Ready homemade noodles turn out dense, do not become soggy in the soup and the broth with them is not cloudy.

Ingredients:

  • egg (cat. C1) – 2 pcs.,
  • vegetable oil – 1 tbsp. l.,
  • premium or first grade flour - 1-1.5 tbsp.

Yield: about 300 g of noodles.

How to make homemade noodle dough

Pour a spoonful of oil into the bowl for kneading the dough, break the eggs and lightly shake everything.


There is no need to add salt to the dough, since the broth/water is still added with salt during cooking, plus salted dough is more difficult to roll out. Oil, on the contrary, makes rolling easier, and if possible, it is better to use olive oil.


First, knead the dough with a fork, then you simply cannot do without your hands.


The dough should be very, very stiff, so tough that it takes real effort to knead. The dough is ready when it stops sticking to your hands. It takes me at least 15 minutes. Remember, if you decide to cheat and don’t stir the dough to the desired consistency, your noodles will definitely stick together when cutting and cooking. If it gets hard, rest a little and get back to work.


First, let the finished dough rest for 15-20 minutes, then knead again until elastic, then put it back under the film for 30-40 minutes.

Once the dough has rested, we begin rolling out. The dough needs to be rolled out very thinly and this will require more effort than kneading. The thinner the dough is rolled out, the tastier the noodles will be. It may not be very visible, but in my photo the thickness of the layer is less than a millimeter. There is no need to dust your work area with flour: properly kneaded dough will not stick to your hands, the table, or the rolling pin.

For ease of rolling, you can cut the layer into two parts.


Now leave the rolled out sheets of dough to dry, periodically turning the layers over so that they dry evenly. On average, this takes 15-20 minutes, but here you must take into account the temperature and humidity in the room; sometimes it takes less/more time. It is very important not to dry out the noodles, otherwise they will crumble when cutting.

Roll up the dried layers and use a sharp knife to cut the noodles into strips of the thickness you require. For soup, I usually cut about 1 ml into strips, for a side dish - 2-4 ml.

Chopped noodles can be boiled immediately (they are prepared in 5-7 minutes) or dried well and stored for storage, and then used as needed. You need to dry the noodles by spreading them in an even layer on a suitable surface. I usually dry it on the window with cling film on it. You can store it in anything: in a small bag, a jar for bulk products, etc.

In any city you can find Italian restaurants where friendly waiters will offer you to try one of the many types of pasta. In our country, this interesting dish has a more prosaic name - noodles. The dish is quite tasty, but not everyone has the opportunity to go to restaurants to try all its types.

Therefore, today we will tell you how to make noodles at home.

Where to begin?

There are quite a few types of this dish, but the taste primarily depends on the quality of the selected products. It is for this reason that we will discuss some cooking principles that will help you make the prepared dish unforgettable.

Ingredients:

And before we start describing recipes for making homemade noodles, let's learn how to choose the right ingredients. Let's start with flour! The most important thing here is the ratio of protein and fiber in the flour. It is by this ratio that the coarseness of flour grinding is determined.

For tasty pasta you will need soft flour. It is in this case that the dough turns out soft and elastic, which cannot but have a positive effect on the taste of your dish. Although some recipes recommend mixing soft and hard flour, since in this case the dough is more enriched with proteins.

It is also worth noting the fact that durum flour is dietary and if you are actively struggling with excess weight, then this variety will be more preferable for you.

Now let's talk about eggs. Some chefs claim that you need to use the whole egg, while others claim that only the yolk can be used to make noodles. In the end, it turns out that both options are suitable.

The only difference is that if you use a whole egg, you no longer have to add any liquid except vegetable oil. But if you add only the yolk, the color will definitely become a little more yellow, but in order for the dough to become softer you will need to add a little water.

And here’s another little secret: in order for the dough to acquire a special consistency and a pleasant aroma, you can add a small amount of olive oil to it. Remember that if you decide to serve the pasta with some kind of flavorful sauce, it is not necessary to include olive oil in the recipe.

How to make homemade noodles: cooking technique

  1. Making pasta dough is actually very easy. To do this, you need to pour a small amount of sifted flour onto the table.
  2. Place a raw egg in the middle and gently knead the dough with your hands. The consistency should be quite dense and elastic.
  3. After you are sure that the dough does not stick to your hands and the table, wrap it in plastic wrap and put it in the refrigerator for about an hour.
  4. After this, take the dough out of the refrigerator and leave it in the kitchen until it reaches room temperature. This point is fundamental, since cold dough will not be easy to work with.

It is also worth remembering one more rule: while you are rolling out one part of the dough, the rest should be covered with a damp towel or plastic bag so that it does not dry out.

How to make soup noodles at home

Technically, the procedure is practically no different from the option we described earlier, but there are still some features.

Ingredients:

  • 2 eggs;
  • half a teaspoon of salt;
  • flour.

Cooking method:

  1. First you need to beat two eggs with half a teaspoon of salt.
  2. After you have formed a white foam, begin to slowly add flour, while kneading a stiff dough.
  3. After the dough has been in the refrigerator, roll it out into several flat circles and carefully cut into thin strips of any length.
  4. Place the resulting noodles on a dry napkin or gauze and wait until they are completely dry.
  5. You can use such noodles not only for soup, but also for preparing other dishes.

How to cook buckwheat noodles

Buckwheat noodles are a dish that will not leave any lover of Japanese cuisine indifferent. But in order to buy one package of this amazing product you will have to spend quite a tidy sum. But it can be done at home.

Ingredients:

  • kilogram of buckwheat flour;
  • half a kilogram of unbleached wheat flour;
  • 400 ml hot water.

Prepare buckwheat noodles as follows:

  1. Pour both types of flour into a deep bowl and carefully move them together;
  2. Pour 200 ml of water into the resulting dry mixture and move everything carefully. Attention! At first the dough will crumble, but if you are not lazy, after a while it will become elastic;
  3. After the mass has become homogeneous, you need to add the remaining water and knead the dough again.

Once the dough is ready, roll it out and cut it into thin strips. Considering that one and a half kilograms will yield a significant amount of noodles, you can lay out the resulting strips in a dry, warm place where they will dry. Then put them in a glass jar, where they can be stored for several months.

By the way, you can make rice noodles at home in exactly the same way. You just need to replace buckwheat flour with rice flour.

How to make Chinese noodles

The manufacturing process itself is similar to all previous ones. The only difference is that you can use not only wheat or rice flour, but even starch as ingredients. So we will not dwell in more detail on the manufacturing technique.

It’s better to share a recipe for making Chinese noodles with meat and vegetables. To prepare it, you need to simmer meat and vegetables, cut into small pieces.

Then add spices to taste. While the meat is stewing, boil the Chinese noodles in salted water and add them to the pan a few minutes before the meat is completely cooked. This dish should be served hot.

How to cook noodles for lagman

Ingredients:

  • 400 ml. water;
  • 2 eggs;
  • a pinch of salt;
  • flour.

Cooking method:

As you can see, preparing noodles is quite simple, you just need to want to. Remember also that using durum wheat flour, you can not only eat deliciously, but also maintain your figure. And this is also important. So learn the basics of cooking, learn how to cook noodles and enjoy the result. Good luck and bon appetit!

Despite the rich assortment of flour products presented to consumers in modern stores, many housewives spoil their loved ones with homemade noodles. Homemade noodles do not stick together when cooked and have an unforgettable delicate taste.

Homemade noodle recipe

Cooking noodles is a labor-intensive process, because kneading tough dough is not an easy task for fragile female hands. But the noodles turn out so appetizing and tasty that the effort and time spent are worth it!

Ingredients

To prepare the noodles you will need:

  • two eggs;
  • 300 g flour;
  • 5 g salt;
  • 100-150 ml of water.

If you want to experiment and change the taste of the product, replace the wheat flour with rye or buckwheat flour.

Children can make colorful homemade noodles by adding beet, carrot, tomato or spinach juice to the dough. The more juice you add, the more intense the color of the noodles.

Noodle making process

  1. Place the required amount of flour in a large container. Make a cone-shaped depression in the flour. Place eggs, salt and water in it.



  2. Knead the dough. First, use a spoon to knead the dough. When the dough becomes thick, continue kneading it with your hands. The result will be a plastic mass.



  3. Roll out the dough. To do this, place the dough on a hard surface sprinkled with flour and roll it out with a rolling pin into a layer 2-3 mm thick. Add flour under the rolling pin if the dough begins to stick to it.

  4. Cut the dough. Using a knife, cut the dough layer into wide or narrow strips. Sprinkle the noodles with flour and leave for 20 minutes. Remove excess flour from noodles before cooking.



  5. Prepare the noodles. Cook the noodles for 7 minutes.

If you are preparing noodles for long-term storage, it is recommended to dry them until they become brittle.

Italian noodle recipe

Ingredients

To prepare the noodles according to the Italian recipe, prepare in advance:

  • three eggs;
  • 5 g salt;
  • 40 ml olive oil;
  • 300 g flour;
  • 100 ml water.

The process of making Italian noodles






  1. Pour the flour onto the table and make a well in it. Add eggs, salt, water and oil.

  2. Knead a stiff dough.



  3. Form the dough into a “bun” and wrap it in cling film. Leave the dough for 25 minutes.



  4. Roll out and cut the dough. Its thickness should be 2-3 mm.

Secrets of making noodles

  1. To prevent the noodle dough from becoming covered with a dry crust, it is recommended to store it in cellophane.
  2. Cook Italian noodles for 5 minutes.
  3. The dried dough can be easily cut with a knife if it is first rolled into a tube.
  4. Sliced ​​noodles that are not dry are ready for cooking.
  5. Before long-term storage, homemade noodles need to be thoroughly dried.

Homemade noodles, mixed only with eggs and flour of the highest quality, are decidedly different from store-bought counterparts, and they will cost mere pennies. Dried noodles can be stored in a paper or linen bag and used if necessary.
I will show you a simple step-by-step recipe for preparing such delicious noodles in an uncomplicated way.
Homemade noodles will definitely decorate and complement the dish if you use it instead of store-bought ones.

Flour is calculated according to the proportion: 1 egg - 100 g of flour.

Ingredients:

  • a) premium flour - 200 g,
  • b) chicken eggs - 2 pcs.,
  • c) vegetable oil - 10 ml.


Just three ingredients!

Making homemade noodles:

1. Sift the flour through a sieve into a deep bowl. Make a well in the center and crack the eggs into it, then pour in the oil.


2. Knead a tight dough - it will be difficult to knead, but at this stage you need to form a bun. Place it in a bag and let the dough rest for 10 minutes.


3. The rested dough will become more pliable and pleasant to work with. For convenience, divide the bun into 3 balls and roll each one separately. The rolled sheet should be thin and transparent, like tracing paper.


4. Transfer the finished layer to a towel to dry a little.


5. Once all the dough is rolled out and dried, you can start cutting the noodles. To prevent it from being too long, the layer can be cut in half.


6. Next, roll up the tube.


7. Holding the knife at an angle (so as not to cut your fingers), cut thin noodles.


8. The rolled noodles will begin to unwind if you lift them up and crush them with your fingers.


You can immediately use these noodles to prepare a side dish or cook soup with them in chicken broth. If you dry homemade noodles for some time, they will be perfectly stored in the cupboard until the next use.

Everyone knows that homemade pasta and noodles are the most delicious, and store-bought products are noticeably inferior to them.

Noodles are present in the cuisines of many countries; Russian housewives also prepare noodles at home. I suggest preparing a universal dough for homemade noodles using durum flour.

Products made from this dough do not get soggy in the soup, hold their shape well and have a wonderful taste. From this dough you can cut noodles into any size convenient for you and use them in both first and second courses.

Prepare the necessary ingredients: premium wheat flour, durum wheat flour, eggs and salt.

Mix both types of flour in a bowl.

Make a well in the middle and crack the eggs into it. Add salt.

Start kneading the dough using a circular motion of the spatula.

When it becomes difficult to stir with a spatula, start kneading the dough with your hands. If you feel that the dough is too dense, you can add a couple of tablespoons of warm water.

You will have to knead the dough intensively and for a long time, about 15-20 minutes, since durum wheat flour is noticeably coarser than premium flour.

As a result, you should have a smooth and elastic dough with a pleasant yellowish tint. Not too steep and not too soft.

The dough for homemade noodles is ready. You can start making homemade noodles!