Choux pastry for homemade noodles. How to cook homemade noodles. How to cut and how long to cook homemade noodles

Noodles are one of the most popular snacks, quick lunch or dinner options. There are a variety of ready-made, quick and super-quick food products in stores, but a dish prepared with your own hands is always nicer and warmer. How to cook noodles at home, what dishes you can come up with based on it, from the quickest to the most complex traditional dishes - a selection of ideas and recipes from.

The most “ancient” noodles are Chinese, known about them since the second millennium BC. However, now this type of pasta has gained extraordinary popularity in almost any kitchen in the world, where there is sure to be a “signature” method of preparation.

Soba

One of the most popular fast foods in Japan. The noodles are called buckwheat, although in fact it is more correct to call them buckwheat-wheat noodles, since they are made from two types of flour. This is due to the lack of gluten in buckwheat flour - 100% buckwheat noodles simply will not hold their shape.

Soba is served as a hot dish and in the form of soup - with broth. How to cook buckwheat noodles at home, read our recipe.

Ingredients

• Buckwheat flour - ½ cup;
• Wheat flour - 1 cup;
• Egg - 3 pieces;
• Water - 30 grams;
• Soy sauce - 3 tablespoons;
• Fish sauce - 3 tablespoons;
• honey - 3 tablespoons;
• lemon juice - 3 tablespoons;
• fresh ginger - a small piece.

Recipe

1. Mix two types of flour and make a small mound with a depression in the middle - pour a little water there and break the eggs.

2. We begin to knead the dough, taking flour from the edges to the center. The result should be a smooth and dense ball. If it doesn't stick together, add a little more water. Cover it with cling film and set aside to rest at room temperature for 30 minutes.

3. Mix sauce, fish sauce, lemon juice, honey and grated ginger and leave for 15-20 minutes. Then we filter.

4. Roll out the rested dough into a thin layer (it is important that it is not too thin, as it may break due to the use of buckwheat flour) and cut into thin strips.

5. Boil the noodles in boiling salted water and pour over the sauce. Sprinkle with sesame seeds and serve.

Beshbarmak

This Turkic dish is one of the longest to prepare. However, the unique combination of meat, homemade noodles and fresh herbs will not leave anyone indifferent.

Ingredients

• Lamb - 500 grams;
• Beef - 500 grams;
• Carrots - 1 piece;
• Onions - 3 pieces;
• Flour - 200 grams;
• Egg - 1 piece;
• Water - 200 grams;
• Salt - to taste;
• Greens - to taste;
• Allspice, black pepper - to taste.

Recipe

1. Cut the meat into large pieces, add cold water and let it cook for three to four hours until it begins to pull away from the bones. An hour before it’s ready, add bay leaves, allspice, carrots and onions to the broth. You need to remove the foam from the meat during cooking, but leave a little fat - it will be needed.

2. Mix flour with salt, egg and water into the dough, roll it into a ball and leave to rest under a damp towel at room temperature for 30 minutes.

3. Strain the finished broth. Roll out the settled dough and cut it into strips, then into diamond shapes. Roll in flour.

4. Cut one onion into rings and fry in fat from the broth. We also cut the second one into rings and, lowering it into the broth, boil it a little.

5. Cook the noodles in boiling salted water and mix with onions in a frying pan.

6. Serve beshbarmak: first put noodles with onions on a plate, then meat, put boiled onions on top. Serve the broth seasoned with herbs separately.

Funchoza

Glass noodles are one of the most popular in Japan, China and Korea. It is used to prepare both hot dishes, salads, and snacks. Find out how to cook thin rice noodles in your home kitchen in our recipe.

Ingredients

For the noodles

• Rice flour - 500 grams;
• Egg - 3 pieces;
• Water - 1 tablespoons;

For salad (per serving)

• Funchoza - 100 grams;
• Korean carrots - 60 grams;
• Cucumber - 1 piece;
• Garlic - 2 cloves;
• Soy sauce - to taste;
• Olive oil.

Recipe

1. Pour flour into a slide, make a depression and break eggs into it and add warm water. Knead the dough and leave it to rest for 30 minutes.

2. Roll out and cut into very thin strips. In order for the noodles to turn out transparent, you need to roll out the dough very thin, but at home this is extremely difficult without professional equipment.

3. Boil. Helpful advice: if your funchose has a diameter of up to 0.5 mm, then you can simply pour boiling water over it and leave for five minutes. If the noodles are thicker, then they are cooked in the same way as regular noodles - dipped in salted boiling water, but no more than three to four minutes.

4. Cut the cucumber into thin strips. Mix Korean carrots, funchose and cucumber, season with soy sauce and garlic, add a little olive oil. This salad can be supplemented with any ingredients you like: shrimp, pieces of fried chicken or vegetables.

Colorful noodles

Children will really like colored noodles, and the natural ingredients in the composition will make this dish not only beautiful, but also healthy. How to make pasta from beets, spinach, pumpkin and paprika - in our recipe.

Ingredients

• Flour (pasta mixture) - 4 cups;
• Eggs - 6 pieces;
• Beets - 1 piece;
• Spinach - 170 grams;
• Pumpkin - 200 grams;
• Bell pepper - 170 grams;
• Paprika - 1 tablespoon;
• Apple vinegar;
• Salt - to taste.

Recipe

1. Prepare the flour mixture for the noodles: mix two cups of regular fine wheat flour, one cup of durum wheat flour and one cup of durum wheat semolina. For one type of noodle you will need a glass of this mixture.

2. Boil small beets until tender and chop in a blender. You can cut the pumpkin into pieces and bake in the oven, then squeeze out the excess liquid. Cook the spinach for about five minutes until it softens but does not lose its color. Bake the peppers in the oven at 180 degrees for 30-40 minutes. Peel the skin and punch it with a blender.

3. Pour the flour mixture into a mound with a small depression. Mix each chopped vegetable with two eggs and pour this mixture into the center of the flour. Knead the dough, form it into a ball and beat it a little on the table. Next, cover with a damp towel and leave at room temperature for 30 minutes.

4. Roll out the dough, sprinkle with flour and roll into a “roll”. We cut into thin slices, so we get long spirals of noodles. Cook for seven minutes in salted water and serve with ricotta, goat cheese or mascarpone.

Fettuccine

One of the most popular types of pasta in Rome, long ribbons of noodles are prepared with various fillings and sauces. We offer a recipe for fettuccine with salmon in creamy sauce.

Ingredients

• Flour - 300 grams;
• Egg - 3 pieces;
• Salt - to taste;
• Salmon - 300 grams;
• Cream 33% - 500 grams;
• Hard cheese - 100 grams;
• Pepper - to taste.

Recipe

1. Mix flour with salt, pour into a mound, and break eggs into it. Knead the dough and leave in the refrigerator for 30 minutes.

2. Roll out the dough thinly, sprinkle with flour, fold in half and in half again. Cut into strips about a centimeter wide. Shake each strip and place the finished strips in the “nest”.

3. Cut the salmon into large pieces, sprinkle with salt and seasonings to taste. Bake in the oven at 180 degrees for five to seven minutes.

4. Boil the fettuccine “nests” in salted water.

5. Heat the cream in a frying pan, add Parmesan. Place the pasta in the sauce and sprinkle with Parmesan. Stir until the sauce thickens. Add salmon, pepper and place on a plate, sprinkle with more cheese.

Bon appetit!

Illustration by Alexandra Girya

Homemade noodles are an excellent alternative to a store-bought product, because you will know what the finished product consists of and will be sure that there are no unnecessary impurities or preservatives. Treat yourself and your loved ones to delicious homemade noodles and dishes made from them, and you won’t go wrong – it’s really very tasty.

Cooking noodles at home does not take 5 minutes, but the result of your efforts is completely worth it. For homemade noodles, you need to prepare a hard dough that contains the maximum amount of flour. Additionally, salt, water, and eggs are added.

The finished dough must be rolled out thinly and cut into strips of the desired width. The noodles are ready to use after completely drying.

Preparation of products

There are many recipes by which you can prepare noodles at home, but the taste of the finished culinary product directly depends on the quality of the products used. By choosing the right ingredients, you can get a tasty and soft product.

The classic recipe involves the use of three main products:

• flour;
• salt;

You need to be careful when choosing ingredients, especially flour. An important point when choosing flour is the type of grinding and the type of wheat. Finely ground flour is perfect for homemade noodles, it allows you to get elastic dough and a good taste of the finished dish.

If you are struggling with extra pounds, then it would be preferable to use wholemeal flour, since this product is considered dietary. If desired, you can mix 2 types: fine and coarse.

As for the choice of eggs, with a homemade product the products turn out somewhat tastier. If you don’t have the opportunity to buy homemade eggs, regular store eggs will do, but always fresh ones.

There is some debate about whether to use a whole egg or just the yolk. Any option is possible, but when using only the yolk, you need to add a little water or chicken broth to the dough for the plasticity of the mass, and when adding a whole egg, the need for this is minimized.

A plastic and aromatic dough is obtained by adding olive oil in a small volume. The need to add oil depends on the dish you plan to prepare from the noodles. For dishes with meat and aromatic sauce, you do not need to add oil to the noodle dough.

The classic homemade noodle recipe is very easy to prepare and consists of only 3 ingredients.

Ingredients

To prepare you will need:

• 1 egg;
• Wheat flour;
• salt.

Step-by-step algorithm

Cooking noodles is very simple.

1. Pour the sifted flour onto the table in a heap (about 0.5 cups), form a depression in the middle and pour in a whole egg. Knead the dough with your hands, if necessary, add a little flour. The dough should be moderately dense and elastic.
2. When the mass stops sticking to your hands, place the dough in plastic and put it in the refrigerator for 30-40 minutes. After the specified time, take out the dough and wait until it warms up to room temperature.
3. Divide the dough into parts and alternately roll out thinly into a “cake”. Cover each rolled part with polyethylene so that it does not dry out.
4. Fold the finished “pancakes” in half and cut.
5. Dry the chopped noodles naturally or in the oven. For both options, spread the noodles in a thin layer, sprinkle the surface with flour so that the products do not stick together.

When drying in the oven, it is preferable to use the convection mode without heat treatment and leave the door open. Once the noodles are dry, they can be used in preparing your desired dishes.

Homemade noodles - other recipes

There are several other options for preparing a homemade product that also won’t require much effort from you. You can make noodles from rice flour, choux pastry, or make unusual black noodles according to Japanese traditions. For those who especially carefully watch their figure, a more dietary version of the dish is suitable.

From choux pastry

Making noodles from choux pastry has several advantages: the dough does not stick to your hands or the table, it is much easier to roll out, and you don’t have to use eggs for the base.

Products:

• sifted flour;
• boiling water;
• olive or sunflower oil;
• salt to taste.

The ratio of flour and boiling water should be 3:1.

The cooking process is as follows.

1. Pour salt into boiling water and add oil.
2. Pour the liquid into the container with flour. Knead the dough with a spoon, and when it has cooled a little, continue with your hands. If the dough is not tight enough, you can add a little flour.
3. After 10-15 minutes, put the dough on the table, roll it out and cut the products into the desired size.
4. We dry the noodles and use them for cooking; the leftovers can be put in a storage bag.

Rice noodles

The rice flour product is ideal for preparing various Asian dishes. Homemade noodles according to this recipe are no worse than those offered in stores.

Ingredients:

• 550 g rice flour;
• 4 eggs;
• 1.5 tsp. salt.

Let's cook like this.

1. In a deep bowl, mix eggs with salt.
2. Add rice flour and mix. If the dough turns out too tight, add a little water.
3. Place the well-kneaded dough on the table, roll it into a thin flat cake and cut it.
4. Dry the product and use it.

Neither eggs nor oil are used to prepare these noodles. To get a truly dietary lean product, we use exclusively durum flour.

Ingredients:

• 1 tbsp water;
• 2-3 tbsp sifted flour;
• 1 tsp salt.

Let's cook like this.

1. Mix flour with salt, spread in a heap. Gradually add liquid and mix the dough.
2. Place in a plastic bag or film and let stand for half an hour.
3. Lenten noodles are prepared in the same way as according to the classic recipe: rolled out, cut and dried.

Black in Japanese

With such noodles you can add a pleasant and tasty variety to your usual home menu. This recipe makes 6 servings of noodles.

Ingredients:

• 3 cups soy flour;
• 100 ml soy sauce;
• 1 egg;
• 50 ml water.

The preparation looks like this.

1. Mix all the ingredients into a dough. Place it in plastic and let it sit for half an hour.
2. Roll out the dough into a flat cake a couple of millimeters thick. Carefully roll the product into a roll and cut into strips 5 mm wide.
3. Dry the noodles and use in your desired dish.

By the way, such noodles cook very quickly - 5 minutes is enough, and the product is ready.

How to cut and how long to cook homemade noodles

If you don't have a special noodle maker, you can cut the product yourself. To do this you only need a sharp knife. To cut neat products, let the thinly rolled out dough rest and dry a little. After this, generously dust the sheet of dough with flour, roll it into a tube and press gently.

Using a sharp knife, cut the dough into thin, even rings of small thickness. The ideal thickness is 1-3 mm, but if you wish, you can experiment with the size of the noodles, both smaller and larger. Unroll the chopped noodles and place them on a table or cloth towel in a thin layer. Let dry and use to prepare any dish.

The cooking time for homemade noodles depends on the type of flour, but the standard is no more than 10 minutes. Pour homemade pasta into boiling salted water. To determine readiness, just taste the noodles.

What can be prepared from homemade noodles - examples of dishes

Conclusion

Making homemade noodles is not difficult, but it requires a lot of time. The result is worth the effort, because homemade noodles cannot be compared to store-bought ones, and your family and friends will appreciate your efforts and the taste of homemade dishes.

Knowing how to make noodles at home, you can safely experiment in the kitchen and prepare a variety of delicious dishes from homemade products. With homemade pasta, soup, side dish, and even salad will be delicious.

- this is, first of all, broth from homemade chicken and, of course, noodles from homemade dough. Now there are many varieties and types of ready-made noodles (pasta) on sale for different tastes and budgets, but real home cooking calls on us to be able to make it ourselves. Well, or at least imagine how it's done. Therefore, I’m showing you how to prepare dough for homemade noodles, let it be in your collection of recipes.

You will need:

• egg 1 piece
• water 1 tbsp.
• salt a pinch
• olive oil 0.5 tsp. (or any vegetable)
• flour 7-8 tbsp. with a slide

Step-by-step photo recipe:

Sift into a bowl flour, make a hole in the flour and break it into it egg. Add half a shell (1 tbsp) water, a pinch salt and a few drops olive oil. Knead the dough with a knife, gradually mixing the flour into the egg. When the dough is still semi-liquid, but you can already take it in your hand, transfer it to a floured table or board on which you will knead it.

Knead the dough with your hands, constantly adding flour. You can do this on a board or take the dough in your hands. Like this.

There is no need to add all the flour; as soon as the dough becomes sufficiently dense and elastic, form it into a ball, wrap it in cling film so as not to dry out, and let it rest for 5-10 minutes.

To roll out the dough, cut the ball into 4 pieces and form 4 small balls.

Roll them out one at a time. At first flatten the ball into a flat cake and then roll it out on a board with a rolling pin from the middle to the edges, adding flour. The thickness of the rolled flat cakes may vary. Usually for noodles I roll them out 26-28 cm in diameter. This is a denser dough. And when I make it at home or, I roll out the dough until transparent. The photo shows that the dough transmits light.

As a result, you will get four rolled out flat cakes. Now you can cut the noodles the way you like. For example, cut a flatbread into strips. Stack the strips on top of each other. And cut into strips with a knife - this classic form of homemade noodles.

There is another way of cutting, it saves time. Place the rolled out flatbreads on top of each other and roll into a tube. Cut the noodles diagonally, first on one side of the tube, then on the other, adjusting the width and length.

Place the noodles on a flat surface, tossing them with your hands to help separate them. Typically, properly kneaded and rolled noodles separate easily and do not stick together.

The noodles are ready and you can cook them right now if you have broth. I usually start cooking the broth first and while it is cooking, I knead the noodles. How to cook broth, see ⇒

Advice:Before putting the noodles into the boiling broth, make it scalding- in a separate saucepan, bring water (1 liter) to a boil and place the noodles in boiling water. Stir to prevent it from sticking to the bottom of the pan. As soon as the water boils again, drain the noodles in a colander and only then lower them into the boiling broth. This is necessary in order to so that the broth remains clear.

Fresh cut noodles cook very quickly. After you throw it into the boiling broth, just wait until it floats to the surface.

Homemade noodles keep very well. My grandmother made noodle dough from 10 eggs and after cutting, dried it in the oven, put it in a clean, dry cloth bag and stored it that way. You can spread the noodles on a flat surface and dry them at room temperature by periodically lifting and stirring them. Dry noodles can be stored in a glass jar, tightly closed. Dry noodles should be cooked in the same way as fresh noodles, but longer. Let it simmer for 5-7 minutes. Dry noodles will no longer float to the surface of the broth.

These are the noodles that are called homemade. Grandma cooked it from a chicken that was running under the window in the morning. In those years, even in cities, people living in a private house necessarily raised chickens and planted a vegetable garden. Grandma served noodles on the table with a piece of chicken in a plate and did not remove the meat from the bone. I still have a plate from the service that was given by my grandmother to my mother for her wedding - Dulevo porcelain from 1957. In it I present real homemade noodles - Noodles with a capital N.

The noodles from this amount of food will be enough for 5-6 liters of broth. If you have less broth, dry the remaining noodles and use them next time.

Sift flour into a bowl , Make a well in the flour and crack an egg into it. Add half a shell ( 1 tbsp) water, a pinch of salt and a few drops of olive oil. Knead the dough with a knife, gradually mixing the flour into the egg. When the dough is still semi-liquid, but you can already take it in your hand, transfer it to a floured table or board on which you will knead it. Knead the dough with your hands, constantly adding flour. There is no need to add all the flour; as soon as the dough becomes sufficiently dense and elastic, form it into a ball, wrap it in cling film so as not to dry out, and let it rest for 5-10 minutes. Cut the ball into 4 pieces and form 4 small balls. Roll them out one at a time from the middle to the edges to 26-28 cm in diameter , adding flour. Cut the flatbreads into noodles of a length and width convenient for you. Place the noodles on a flat surface, tossing them with your hands to help separate them. Parboil the noodles before adding them to the boiling broth. . Cook the noodles in the broth until they float to the surface.

Today it seems to all of us that noodles are one of the most primordial Russian dishes, one of the most popular, and that dishes with noodles have always existed. Yes, but not so. You may be surprised, but the first mentions of noodles date back to the 16th century, and before that, even if noodles were known, they could not boast of being particularly popular or widespread. According to V. Pokhlebkin, the Russians borrowed noodles from the Tatars and gave them their own special flavor. And already in the 17th century, noodles became not only one of the most common dishes in everyday Russian cuisine, but also, having gained popularity, ended up from the table into folklore. Just look at the teasers about Vladimir townspeople chopping noodles with an ax! It’s impossible to surprise us, our descendants, spoiled by the delights of many world cuisines, with noodles. But you can easily seduce with noodles and sit down at the table just with the aroma of properly prepared noodles even now. The main thing is that the noodles are homemade, prepared with love and care. Let's try to find out and remember how to cook homemade noodles today.

At first, the most superficial glance, cooking noodles does not conceal any special secrets. Well, really, how difficult is it to mix flour, salt, egg and water, roll out the resulting dough, and cut it into noodles? Even a child can handle it, many will say. And they will be wrong. Every step in preparing noodles is important. Correct and precise selection of verified ingredients, long and thorough kneading of the dough, proper resting of the dough and its rolling, correct cutting and drying. Only knowledge of all the intricacies of cooking will allow you to fully enjoy truly tasty, strong homemade noodles. Violation of the technology most often results in a soft, strangely spread substance in the soup, which you can neither call noodles nor dare bring to your mouth.

And how many dishes can you prepare if you managed to chop the right homemade noodles! Traditionally, soups are prepared with noodles; here we have healing chicken noodles and incredibly tasty and aromatic duck noodles, breathtaking noodles with wild mushrooms and sweet milk. But homemade noodles are not only suitable for soups. Simmer it in lamb fat, serve it with tender lamb ribs, boil it in a strong broth, and at the last moment place it on a baking sheet with the baked pig, put it in a pot, pour it with milk, sprinkle with grated cheese, and bake it in the oven. It would take a long time to list the dishes that noodles will decorate and give them a new taste. And add fragrant herbs, spicy vegetables, and aromatic spices to the noodles, and you yourself will be surprised at how such a simple, familiar homemade noodles can delight you with an endless number of unique shades of taste.

Today, “Culinary Eden” has carefully collected and recorded for you the most important secrets and tips, as well as several time-tested recipes that will easily tell novice housewives how to cook homemade noodles.

1. Like most other dough products, the noodles are rolled out on a board using a rolling pin. V. Pokhlebkin strongly advised using a 50x75 cm wooden board for these purposes, preferably carved from linden, aspen, or birch. But the connoisseur of Russian cooking criticized plastic boards, rightly believing that their elasticity and pliability are incomparable with the corresponding qualities of a wooden board. However, plastic boards are, of course, more hygienic. Any rolling pin for rolling out noodle dough will do, although a monolithic rolling pin will probably seem more convenient to you. On the other hand, a European rolling pin will require you to use much less effort when rolling out the dough. To cut noodles, you can use regular sharpened table knives, but it is most convenient to use round knives for dough or pizza. Such knives come in both straight and curved - allowing you to cut noodles in an original wavy shape. For those who often prepare noodles, we can advise you to purchase special mechanical or electric machines that will allow you to easily roll out thinly and evenly cut the dough into noodles.

2. The choice of flour for making noodles is most often limited only by your imagination. The thing is that, unlike Italian pasta or macaroni, noodles do not require a specific type of flour. Excellently tasty noodles can be made from wheat, buckwheat or oatmeal. Noodles are especially tasty if they are prepared using two or three different types of flour. The same can be said about the type of flour. Good noodles can be made from both first grade flour and coarser flour. Noodles turn out great if you add a little second-grade flour or finely ground semolina in a coffee grinder to first-grade flour. But unlike pasta, eggs are always used when preparing noodles, often completely replacing the entire liquid part of the dough with them. The purpose of the eggs is to make the dough as strong and dense as possible so that it does not fall apart in the water.

3. Let's try to knead the simplest noodle dough. Take a glass of sifted wheat flour, pour it onto a board, make a small depression on top and pour in one egg. Cold egg, this is important! Then add a couple of tablespoons of ice water and immediately begin kneading your dough, making sure that the liquid does not leak onto the board, but is mixed with the flour. Knead the dough for as long and as thoroughly as you can. Even if it seems to you that there is not enough liquid, that there is too much unsaturated flour left, drive these impressions away and try to restrain yourself from the desire to splash extra water. At most, you can add one more spoon of ice water; the rest should be done by the strength of your hands. The stronger and more thoroughly you knead and knead the dough, the smoother, denser and more elastic it will be. Wrap the finished dough in cling film and leave in a cool place for 20 - 30 minutes. During this time, the dough will fully proof, ripen, become elastic and soft.

4. Is your dough ready? Now you have to roll it out and cut it into noodles. Sprinkle the board with flour, place the dough ball on it, flatten it a little with your hands, dust it with flour and start rolling it out using a floured rolling pin. First roll out carefully from the center outwards, trying to give your dough a rounded shape, then roll out, pressing as hard as possible on the rolling pin, trying to roll out the dough as thinly as possible. When the thickness of the dough sheet reaches a couple of millimeters, again begin to be especially careful, trying not to tear the thin sheet of dough. The thinner you can roll out the dough, the better. Remember that even two-millimeter noodles will swell when boiled and turn into a poorly cooked, gummy four-millimeter piece of dough.

5. Rolled out? Subtle enough? So everything is almost ready! All that remains is to cut our noodles. If you use round or special shaped knives, then simply proceed to cut the noodles to the thickness required for your goal. If you want to cut traditional Russian noodles, then first let the dough sheet lie for 10 - 15 minutes and dry slightly. Then carefully dust the sheet with a thin, even layer of flour. Carefully roll the dough sheet prepared in this way into a tube, carefully flatten it, and then use a very sharp knife to cut it across and slightly obliquely into thin, elegant rings no more than two to three millimeters thick. Unroll the finished noodle rings and scatter them relatively freely on a tablecloth or woven towel and let them dry slightly, sometimes gently tossing them. Now your noodles are completely ready to be used in any dish you like.

6. Noodles from other types of flour are prepared in exactly the same way. Let's try to prepare the most delicious and popular Russian noodles from wheat and buckwheat flour. Mix and sift together through a sieve one cup of wheat flour and a quarter cup of buckwheat flour. Leave another quarter cup of wheat flour for sprinkling. Pour the flour into a mound on the board, make a well in the center of the flour mound and pour one raw egg and three eggshells of ice water into it. Knead into a tight dough, wrap in a towel and let rest for 15 minutes. Roll out the finished dough into a layer no more than one millimeter thick and cut thinly.

7. Rolling out and chopping the noodles is only half the battle. Now we need to cook these noodles deliciously. Let's start with traditional Russian chicken noodles, which are quite rightly attributed to even medicinal properties. Cook a strong broth from two liters of water and 700 g. Chicken. Remove the chicken, strain the broth, return to the pan and bring to a boil. Add one finely chopped onion, two bay leaves, two to three stamens of saffron, salt and black pepper to taste. Pour pre-cooked wheat noodles into the boiling broth and cook until tender for five minutes. At the end of cooking, add two tablespoons of parsley, one tablespoon of dill and two chopped cloves of garlic. Remove from heat and serve immediately. Serve boiled chicken separately.

8. It’s hard to find more aromatic and tastier duck noodles; such noodles can easily decorate even a festive table. Prepare noodles in advance from one and a half cups of wheat flour and half a cup of buckwheat flour. Thoroughly wash and scrape one duck, weighing about two kilograms. Using a sharp knife, remove subcutaneous fat from around the neck and tail. Prick the duck skin with a fork in several places, place the duck on a roasting rack and place in an oven preheated to 200⁰. Don't forget to place a baking tray under the duck! Roast for 30 minutes until the duck is browned and most of the fat has been rendered. Divide the finished duck into 10 parts, place in a saucepan, add one whole carrot, one onion, one parsley root. Pour 1 ½ liters of hot water over everything, bring to a boil and simmer over low heat for 1 ½ hours, regularly skimming off excess fat from the surface. Boil the noodles separately until tender and drain in a colander. When the duck is done, remove the vegetables, remove the duck pieces, and strain the broth. When serving, place a portion of noodles, a piece of duck on each plate and pour boiling broth over everything. Serve chopped dill or parsley on plates separately.

9. The most aromatic mushroom noodles made from dried porcini mushrooms will remind you of the warm mushroom summer in the cold winter. Pour one glass of dried porcini mushrooms with 1 ½ liters of cold water and leave for two hours. Remove the mushrooms and rinse them to remove sand and debris, and strain the infusion through cheesecloth. Chop one white leek, one onion, one parsley root and one celery root into large pieces. Pour the mushroom infusion into the pan, add vegetables and mushrooms, bring to a boil and cook for 30 minutes over low heat, covered. Remove the cooked vegetables, remove the mushrooms and cut into thin strips. Boil the noodles separately until cooked in the quantity you desire. In a saucepan, combine mushroom broth, chopped mushrooms and boiled noodles. Bring everything together to a boil, season with salt and pepper, and remove from heat. Before serving, add a piece of butter to the noodles and sprinkle with chopped dill.

10. Russians have always revered it as a real delicacy. houses noodle loaf, noodle shop. And preparing it is not so difficult. Prepare thin noodles from two cups of wheat flour. Bring one liter of milk to a boil, add the noodles and cook until tender for 4 - 5 minutes, then drain in a colander and cool slightly. Pour half a glass of raisins with plenty of boiling water, let it brew for 15 minutes, and drain in a colander. Lightly beat three eggs with a fork. Mix noodles, raisins and eggs. Place the resulting mixture in a greased baking dish and place in the oven preheated to 170⁰. Bake until golden brown, 30 minutes. Before serving, pour melted butter over the noodles.

And on the pages of Culinary Eden you can always find even more new and interesting ideas, tips and recipes that will definitely tell you how to cook homemade noodles.