Making homemade noodles. Egg noodles in a noodle maker Choux pastry for noodles

Homemade noodles on the website

Noodles are the same product that is suitable for preparing both the first and second. But there is nothing better and more reliable than homemade noodles. Of course, making homemade noodles is a rather long and difficult process, requiring “remarkable strength” when kneading and rolling out the dough and, of course, patience. That’s why we always try to do this action with several pairs of hands. In addition, in our kitchen there is a wonderful assistant, somewhat reminiscent of a meat grinder in design and principle of operation, which greatly facilitates the task of cutting noodles - this is a special device called a noodle cutter. For anyone who has not yet purchased this wonderful device, I definitely recommend buying it. You will not regret. So, let's prepare homemade noodles.

Ingredients for noodles on the website

teaspoon salt

about 600 Flour

Cooking homemade noodles according to photo recipe steps:

Break the eggs into a large cup, add salt and, gradually adding flour, knead a fairly tight dough. In addition to the indicated ingredients, I also pour in a little (30 grams) of cold water. It is possible that you will need a little more flour than the specified amount, since a lot depends on the quality of this product.

Homemade noodles on the website
Homemade noodles on the website

Having kneaded the dough, we are not in a hurry to roll it out, but, having put it in a bag, we let it lie for a while (about a quarter of an hour), so to speak, to rest (after all, we crushed it quite a bit during the kneading process). We divide the “rested” dough into parts (it is much harder to roll out a flat cake from a large piece) and roll each into a very thin (preferably no thicker than a millimeter) flat cake. During the rolling process, the cake and rolling pin must be sprinkled with flour more often so that the rolling pin does not stick to the dough, and the dough does not stick to the table. Again, when rolling, it would not be superfluous to periodically turn the cake from one side to the other. Allow the finished cake to dry for about 10 minutes.

Homemade noodles on the website
Homemade noodles on the website

Then we cut it into small rectangles or squares and pass it through a noodle cutter.

Homemade noodles on the website
Homemade noodles on the website

We lay out the chopped noodles directly on the table, and what doesn’t fit on a tray.

Homemade noodles on the website
Homemade noodles on the website

In this form, we leave the noodles (which will not be used immediately) to dry, periodically tossing and shaking them so that they do not stick together. So, homemade noodles are ready.

Homemade noodles on the website

Now all that remains is to decide what to cook from it and get to work.

Cooking time:

40-50 minutes

Recipe difficulty:

You have to eat pasta often. Some simply adore these culinary products, others are forced to cook them because they do not have time to prepare something more substantial. There is probably not a single person in the post-Soviet space who does not consume pasta, and in Italy there are no such people, even more so. The principle of preparing Russian noodles and Italian spaghetti is the same: both are prepared from flour with the addition of eggs. For noodles, the dough is cut into wider strips (about 6 mm), for spaghetti into narrower ones. It would seem that the store has a large selection of pasta. Why else would we make our own noodles? The main reason is quality. Unfortunately, lately we cannot be sure of the quality of anything. This is especially true for food products. What don’t they add to them! We prepare homemade egg noodles from just two ingredients, both of which are natural. This is flour and eggs, and a little salt. The product turns out incredibly tasty and tender. You can use homemade noodles like regular pasta: as a side dish, for milk soups, broths, etc.

Mix the egg thoroughly with salt.

We should not have any grains left, since even a small grain of salt can damage the teeth of the noodle cutter.

Add the egg to the flour and start kneading. We take approximately twice as much flour as the mass of the egg.

Knead a thick dough. For pasta, the dough should be as stiff as possible, so we will constantly add flour to the resulting lump.

Roll out the dough lightly, not too thin, just to give it a flat shape.

A rolling machine - a noodle cutter - can handle everything else. Let's set the thickness control to number 1, this is the maximum thickness.

We will roll the dough in this mode until it becomes elastic.

We will add flour to the topping as needed.

The dough will increase significantly in length.

Let's cut it into manageable pieces and continue rolling out. Move the dial to number 2, roll the dough, then to number 3 and so on. Don't forget to add flour. In total, the noodle cutter has 9 thickness modes, the ninth is the thinnest. This is where we will make noodles (you can also use the eighth one).

When we reach the desired mode, the dough will increase in length again, and it may need to be cut again. This is optional; you may find it easier to work with a long ribbon of dough. We do all this on the left side of the noodle cutter.

When we get the dough to the thickness we need, we move to the right side, where we will put on the noodle attachment. There are two width modes – narrow and wide. Choose wide. Insert a layer of dough and turn the handle to cut the dough into strips.

Lay out or hang the finished noodles and let them dry.

Well-dried pasta can be stored for 2-3 weeks.

Cook pasta in salted boiled water. Then we strain it in a colander.

The noodles are ready!

Since the dough for homemade noodles should be very thick, we get these unattractive lumps in the mixer bowl.

Remove them to a lightly floured work surface and press into a rough ball with your hands. Cut the ball into two parts. We wrap one in film and set it aside for now. And we will continue to work with the first one.

We knead a piece of dough into a rectangle, first with our hands and then with a rolling pin to the thickness of the maximum distance between the rolls of the noodle cutter (you can do it a little thicker, it will still eat it).

We install the noodle cutter on the countertop. And we pass the dough through the rollers, separated to the maximum distance.

Then we put it on a cutting board, fold it in three layers - “envelope” and roll it a little with a rolling pin.

Then I pass it through the noodle cutter again at the maximum distance of the rolls. We repeat the whole process nine times (noodle cutter - envelope - rolling pin - noodle cutter).

We get a stunningly beautiful dough for homemade noodles! By the way, it will stretch quite a lot in length.

Now we set the noodle cutter rollers to a smaller gap. Roll the dough through the rollers. Now you don’t need to fold it into a square, just reduce the gap each time. For thick, wide noodles, we stop at a gap of 3mm. For thin narrow 1mm. The dough stretches in length to obscene sizes, so before cutting the noodles it is better to cut it crosswise into several convenient pieces.

Install the attachment for cutting homemade noodles. Place a baking sheet sprinkled with flour on the table (the finished noodles will fall on it). Roll the dough through the noodle cutter.

Sprinkle the noodles on the baking sheet with flour and shake until well coated with flour. Lightly dry the finished noodles, leaving them to just stand in the kitchen.

thin noodles

I made thick homemade noodles from one half of the dough, and thin ones from the second. By the way, I’ll share a recipe with noodles soon.

wide noodles

I want to warn you that you should absolutely not add salt to the dough. It may damage the surface of the noodle cutter rollers.

Who doesn't know my name is Anyuta , and on the pages of the Notebook I share recipes that I use myself and cook for my family and guests.

Today we have a recipe homemade noodle dough. I admit, I haven’t used any recipe for homemade egg noodles before; I kneaded them by eye from eggs, water, flour and salt. Well, when I had a bread maker assistant in my kitchen, I began to look for the ideal proportions of ingredients for the recipe. homemade noodle dough in a bread maker. So, to put them in the bread machine, and take the finished dough for homemade egg noodles out of it, without mixing anything later. In addition, while the bread machine is busy with the dough, you have 15-20 minutes free. A bread machine even makes life easier for people who, due to some circumstances, simply cannot knead the dough. We have been doing massages at home since my son was born. I think our favorite masseuse Elena Aleksandrovna will not be offended by me if I mention her here. So, while talking with her, she complained to me that she doesn’t pamper her family with homemade dumplings or noodles, because the massage therapists’ hands sometimes feel like that after massage sessions They hurt that there’s no time for testing at all! And here it’s so beautiful, the machine kneads the dough! I'm even in my bread machine pate And Easter cake I do.

I got a little distracted. I liked this ratio for homemade egg noodles:

• wheat flour, preferably durum – 450 g,


• chicken egg – 3 pcs.,


• water -110 ml,


• table salt – ½ tsp.

But, based on experience, I will say that this proportion of dough is designed for a large family or for preparing homemade noodles as a second dish or side dish, as well as preparing homemade noodles for future use. Homemade noodles can be dried and stored like any pasta. Homemade noodles can, like for lagman, be boiled until tender, flavored with oil and frozen, and then simply reheated or added at the end of cooking.

When I make homemade mushroom noodles, homemade meatball noodles, or noodle soup with poultry (chicken, turkey, goose), I reduce the ingredients for homemade dough recipe egg noodles approximately this much, and even this can be a bit much:

• Wheat flour - 250 g,


• water – 60 ml,


• egg – 2 pcs.,


• salt – 10 g.

Let me remind you that in 1 glass there are 250 ml of 130 g of flour, if you pour it not over the top, but up to the rice. And in 1 level teaspoon there are just 10 g of salt.

Any dough for homemade noodles, pasta, dumplings, manti, dumplings must go through several stages of preparation, namely:

1. Kneading the dough


2. Maturing the dough


3. Rolling out the dough


4. Cutting dough into noodles or blanks for dough products

Decide for yourself how to knead the dough for homemade noodles, by hand, using a bread machine or food processor.

How to cook homemade noodle dough in the bread maker:

Place all the ingredients for the noodles into the bread machine at once.

and choose the mode you have: “Pasta”, “Dumplings”, “Dough” or any other program in which kneading begins immediately, for example, “Cupcake” or “Pizza”.

The noodle dough is kneaded with a bread machine for about 20 minutes.

It turns out elastic and plastic. In order for the dough for noodles or dumplings to become elastic, it must ripen or rest for about 20-30 minutes.

To do this, you need to sprinkle it with flour, cover it with cling film or put it in a plastic bag so that a weathered crust does not form. Or you can simply cover the dough ball with an overturned bowl. It happens that you come across low-quality flour and the dough begins to “float”, then you need to increase the amount of flour when kneading the dough for homemade noodles.

How to make colored homemade noodles?

It’s very simple, replace part of the water (or completely) with vegetable juice: carrot, beetroot, sorrel juice…. And then you will get colored dough for homemade noodles.

How to make homemade noodles

I divide the ripened dough for homemade noodles into 4 parts.

I roll each into a thin cake.

I sprinkle the dough cakes (layers) with flour and dry them on the table so that they are easy to cut and the dough does not stick together when cutting.

It is important not to overdry our cakes so that they do not break.

Then I roll each layer into a flattened roll.

and cut homemade noodles with a knife into thin strips.

These strips of homemade noodles need to be separated from each other and dried. If there is a lot of noodles, you can dry them in the oven in a thin layer on a baking sheet at 70 degrees.

Cooking process test, kneading, rolling and cutting for homemade noodles in chicken broth, you can watch the video recipe from YouTube:

A special machine makes the process of making and cutting homemade noodles very easy. noodle cutter. Using a noodle cutter, you can thinly roll out and cut dough for pasta and dumplings. The video recipe will tell you how to make homemade noodles using an Imperia noodle cutter:

And yet, in preparing homemade noodles for lagman eggs are not used; the dough for such noodles is prepared from boiled water and flour. Well, to properly make noodles for lagman, just like homemade noodles, you need drawing experience:

Homemade noodle dough is a traditional recipe for Soviet housewives to provide the family with a hearty lunch or dinner. Flour products made with your own hands are still in great demand today. What could be tastier than aromatic soup with delicate and incredibly appetizing “curls” that literally melt in your mouth? The technological process of obtaining a high-quality base for pasta has certain features, which are discussed in detail in the presented material.

Classic homemade noodle dough

Delicious homemade noodles require a minimal amount of ingredients, but the resulting product cannot be compared to the store-bought version.

Ingredients:

• Art. premium wheat flour;
• fresh chicken egg;
• fine salt to taste.

Preparation:

In a small bowl, combine and lightly shake the fresh egg and salt (on the tip of a knife).

Sifted flour is added to the mixture in small portions. The dough should be stiff and elastic.

The lump is wrapped in film and left to “rest” for about half an hour.

Then it is rolled out with a rolling pin into a layer no more than 1 mm thick.

The surface of the sheet is sprinkled with flour, after which the dough is rolled into a roll, which is cut into thin noodles with a sharp knife.

The resulting products are dried and used for their intended purpose. The remaining product is stored in a jar or fabric bag.

Recipe for noodle cutter

For the perfect Italian pasta, prepared yourself, you will have to stock up on durum flour.

Ingredients:

• 5 domestic eggs;
• Art. premium wheat flour;
• Art. durum flour.

Preparation:

Initially, a tight, homogeneous mass is kneaded manually or in a dough mixing machine. It is strictly forbidden to add salt to the noodle cutter dough, as it corrodes the surface of the device rolls.

To gain elasticity, the formed bun is wrapped in a towel or film and kept at room temperature for about half an hour.

The mature ball is divided into small rectangular parts, each of which is rolled through a rolling machine. You need to start with the largest gap between the rollers, reducing the gap each time. Upon completion of the first rolling, the layer is folded so that there are no torn edges.

To cut the sheet, a special attachment is installed, with which strips of the desired width are obtained, which are laid out on the table for drying.

If the noodle parts are poorly separated from each other, it is necessary to repeat the kneading with the addition of sifted flour and start the production process again.

Option for chicken soup

Homemade egg noodles cooked in high-quality chicken broth with vegetables and spices are always a hearty soup with an unusual taste and aroma.

Ingredients:

• 200 g flour;
• 2 eggs;
• tsp fine salt.

To obtain pasta that does not soften during cooking, flour with a high gluten content (durum wheat) is used.

Preparation:

200 g of the sifted product are sifted into a bowl, 2 eggs are driven in. If desired, add ½ teaspoon of table salt.

The dough is kneaded until it holds its shape well and becomes tight and elastic.

Then the mass is laid out on a table sprinkled with flour and kneaded for another 5 minutes until elastic.

The ball, “rested” for 20 minutes, is divided into small parts, rolled out and cut as thin as possible.

If you dry the pasta in an oven heated to 200 degrees for 10 minutes, the result will be delicious golden noodles for chicken or mushroom soup.

Homemade egg dough

The number of ingredients in the recipe is calculated according to the following principle: for every 100 g of flour, take 1 egg.

Ingredients:

• 200 g flour;
• 2 domestic eggs;
• salt as desired.

Preparation:

Egg dough is the basic basis for “handmade” pasta. If the noodles are made to produce dishes without further storage, then a little salt can be added to the ingredients.

From the products listed in the recipe, a tight dough is kneaded, formed into a ball, which is wrapped in a clean cloth, and left for half an hour at room temperature.

The “rested” bun is cut in half.

One part is flattened by hand. The resulting flatbread is sprinkled with flour and rolled out on a cutting surface into the thinnest layer possible.

The sheet, which has dried for 5 minutes, is rolled up and cut into almost transparent strips (long or short) with a sharp knife. The second half of the product is used in the same way.

Cooking in a bread machine

To prepare pasta dough in a bread machine, you will need:

• 300 g flour;
• 3 chicken eggs.

The exact proportions of flour will depend on the size of the eggs and the quality of the bulk component.

Preparation:

The eggs are driven into the bowl of the device, half of the required flour is sifted there, and table salt is added if desired.

Having set the unit to the “Dough” mode, you need to carefully monitor the operation of the unit so that it does not overload. Therefore, experienced housewives advise adding flour gradually, without kneading a very tight mass, since the bread machine engine may not be able to withstand a large amount of food.

The finished dough should have a consistency similar to dumplings. The elastic bun is taken out of the device and kneaded to the desired texture by hand.

No added eggs

You can knead noodle dough without eggs even during Lent. To diversify such pasta, you can add components with coloring pigments:

• spinach will give the products a green color;
• turmeric or saffron – yellow;
• carrot or tomato juice – orange;
• beetroot component – ​​red;
• crushed dry herbs of your favorite herb will provide the products with an interesting speck.

Products for 2 ready servings:

• 1 tbsp. l. lean oil;
• 100 g wholemeal flour;
• 1/3 tsp. natural dye;
• 50 g hot water.

Preparation:

The ingredients of the recipe are carefully combined, the dough is kneaded until an elastic ball is obtained. Salt is added as desired and pre-dissolved in water. If you form the product using a mixer or blender, the finished noodles will have a fluffier texture.

The product is covered with a towel or wrapped in plastic and left on the table for 20-30 minutes.

The layer is rolled out to a thickness of no more than 1 mm, sprinkled with flour, then rolled up and pressed lightly with your hand.

The resulting workpiece is cut transversely to the desired thickness. The noodles are flattened and left on the work surface to dry. The time for complete drying of the products is up to 15 hours, but they can be prepared immediately after preparation.

How long to cook, how to cut and store homemade noodles

Homemade pasta requires some attention both at the stage of obtaining the dough and during further processing for one-time use or for future use.

How to cook noodles correctly

Freshly prepared miniature products reach perfect condition almost instantly. On average, the process takes no more than 7 minutes, so you should not run far from the stove while cooking the product. To ensure that the broth remains clear when receiving the first dish, thin strips/curls are shaken off flour, boiled in a separate container for three minutes, only after that they are placed in the main dish, where they are heated for another 3-4 minutes.

Dried pasta takes a little longer to cook. When the liquid boils again, the product should be heated for 5-7 minutes. The time depends on the thickness and length of the products; on average, the heat treatment process is up to 10 minutes.

Slicing thin pasta

The dough for homemade noodles can be chopped not only with a professional noodle cutter, but also by hand. To do this, you need to roll out the finished product as thin as possible. Let it dry for a quarter of an hour, then roll it into a tight roll. Further actions depend on what kind of pasta/noodles you want to end up with. For short pieces and delicate webs, the roll is cut in a herringbone pattern, and for long spaghetti - straight.

Then the products are unraveled and laid out on baking paper or dry cotton fabric to dry. The time is set individually by an experimental method. The duration of the process depends on the composition of the dough: the amount of liquid ingredients, the thickness of rolling and cutting, the temperature and humidity of the room.

Product storage conditions

Many housewives prepare noodles for future use. This is quite beneficial, because it’s better to spend an hour or two so that you can quickly feed your family a hearty and tasty first and second dish. Storing homemade products requires compliance with certain rules.

• sliced ​​products must be completely dried, otherwise the product will become moldy and unfit for consumption;
• it is advisable to store the noodles for more than a month frozen, pouring the pasta into a plastic bag;
• long strips/spaghetti should be placed in a paper bag, short strips should be placed in a fabric bag or glass container covered with parchment paper;
• boiled noodles should be treated with butter/sunflower oil, placed in a special container/zip bag, and sent to the refrigerator.

All that remains is to choose the desired options for preparing the best dough; the rest depends on the acquisition of skills and personal mastery.