The times when homemade noodles were cooked in every family have not yet completely sunk into oblivion. There are also grandmothers and mothers who remember everything and know how to do everything. But alas, it seems that the skill is leaving, dissolving in the blessings of civilization. Walk into any grocery store and the varieties of noodles, pasta and pasta are eye-opening. Why the effort?
However, no industrial noodles can match the taste of homemade noodles. It is homemade noodles that are ideal for. It is she, home-made noodles, that absorbs sauces better than finished products. And she is the most delicious side dish to the top ten favorite family dishes.
Prep time: 90 minutes kneading and shaping plus drying time.
Ingredients
- water - 0.5 cups
- flour - 2-2.5 cups
- egg - 1 pc.
- salt - 0.5 tsp
- citric acid - 0.25 tsp
Cooking
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Dough kneading in the bread machine This is the first step in making homemade noodles. Pour water into the bowl of the bread machine and beat in the egg.
Add salt and citric acid there. The acid will increase the gluten content of the dough, making it more elastic and allowing it to be rolled out thinner.
Pour the flour into the bowl.
We select the operating mode "Dough for dumplings" (this function is available in almost all models of ovens). The program provides for 2 batches and rest time between them. If we set the kneading mode manually, we set the following parameters: 14 minutes for the first batch, 20 minutes for rest, 10 minutes for the second dough batch.
We follow how the batch is going. At first, the dough should seem a little dry to us - it should be so.
It is necessary to observe how the dough is kneaded, so that if the dough is not dense enough, add more flour. Or vice versa, if too dry, add water. The fact is that flour can be different in moisture, and therefore its amount can vary (within half a glass).
At the end of the first kneading, the dough should form into a ball.
After resting, it will be smooth and supple.
Noodle molding- This is the second stage of cooking homemade noodles.
Turn the dough out onto a floured board and knead a little.
We divide into 6 parts.
Put 5 parts in a bowl and cover with a towel or bag so that the dough does not dry out. Roll out 1 piece gently with a rolling pin.
Very important! It is necessary to roll out thinly, up to the point that the dough becomes translucent, and you see the table through it. The correct thickness of the noodles depends on nothing less than its taste in the cooked dish. It is also worth remembering that after cooking, the noodles thicken.
Let the cake dry for 10-15 minutes. In the meantime, we are engaged in other parts and also roll them out.
Then thickly sprinkle the rested cake with flour. (And subsequent similarly).
Fold the cake in half, or three times, or turn it into a roll.
We cut into strips of the thickness that we like.
You can do this with a curly knife.
We fashioned and cut the noodles, now we need to dry it.
Drying noodles. This is the 3rd stage of cooking homemade noodles - the recipe is told for a long time, but in fact there is less hassle.
Homemade noodles can be dried in two ways: in the air and in the oven.
If drying in the oven, it is better to do it at a low temperature - 50-60 degrees - and use the convection mode.
In the oven. So, unfold the strips and lay them on a baking sheet sprinkled with flour. Place in preheated oven.
After 30-40 minutes, the noodle strips will become dry. Take out the tray and let the noodles cool down.
Can dry noodles on air laid out on a flat surface, such as a board. But it is better to hang the strips on a kitchen rail or a regular hanger with a crossbar. Then they will dry faster and more evenly, and after drying they will retain an even shape.
In the air, the noodles dry for about 4-5 hours. We remove the finished strips, wrap them and put them in a storage container.
Noodles are cooked for 5-7 minutes after boiling water. Delicious!
It would seem that there is no point in making dough for homemade noodles, when there are no pasta products in any store, and you can pick up anything - at least for a side dish, at least for the first course. And, nevertheless, when you suddenly want noodles in chicken broth, then the factory ones are not suitable - well, it doesn’t work out, it’s not at home!
What stops us from making dough for homemade noodles? Laborious kneading process? There is, but it's really not that hard. Of course, if you are going to prepare noodles for the future (as our grandmothers did), then I agree that preparing dough for homemade noodles and further cutting will take a lot of time. But we, thank God, do not live in times of famine, and you can get exactly as much dough as you are going to use right now, but if you get a little more, it will not be lost either.
Here's mine for The most delicious noodles are made with sifted white flour, eggs, and salt. But kneading dough for homemade noodles on eggs alone is really very difficult, so many, including myself, add water to the batch.
I do this: I take about half a glass of chilled boiled water and break it up, shake it, add some salt and, first pouring a small amount of flour into the bowl, add a mixture of eggs and water there. I make a rather weak batch with a fork. Then, gradually adding flour, I continue to knead and bring the dough to a steeper state, and then knead the resulting bun already on the table, continuing to add flour to the board. The dough will gradually absorb more and more flour, and should eventually turn out to be tight, therefore, in order to knead it properly, you need to knead it on the board for a long time until your hands get tired.
I check the readiness of the dough like this: I cut the bun with a knife and see if there are voids left on the slices. If the dough is porous, then you still need to roll it up a little, if it is homogeneous, then enough.
The finished dough should be allowed to rest a little (about 15 minutes), covered with something so that it does not become weathered, with a bowl, for example. During this time, flour gluten will disperse even better, and the dough will become elastic. And after that, you still need to crush the dough on the board with flour.
I draw your attention to the fact that the dough for homemade noodles must be cool - this is a prerequisite, otherwise your noodles will subsequently quickly boil and become sour.
Now you need to roll out the dough with a rolling pin into a large thin cake. This will also require physical effort, but you should try to roll out the cake as thin as possible, ideally if it is 1-1.5 mm thick. Do not forget to constantly add flour under the rolling pin and on the table. I can’t say exactly how much flour will be needed in the end - 2 glasses, or maybe more, I just put a whole bag in front of me - how much will go away, so much will go away.
If the dough turns out to be quite a lot, then divide it into 2-3 parts and roll out several flat cakes with a smaller diameter.
Before you start cutting noodles, these cakes should be dried a little. In our apartment, the humidity is low, and everything dries just instantly - while you are rolling out one cake, the second one has already reached the condition, and you can cut it. If it is damp in your house, leave it to lie down a little longer (some even dry it like linen - on clotheslines), but most importantly, do not dry it out and do not forget to spray flour on top.
We cut the noodles as you like - if you want to get long ribbons, then first roll the cake into a roll, then cut it crosswise into strips of 4-5 mm. And if you want to get a small noodle, then immediately cut the layer into strips 4-5 cm wide and then, putting these pieces of dough one on top of the other, (again, sprinkling with flour so as not to stick together) cut thin noodles into 1.5-2 mm.
Before laying the finished homemade noodles in the broth (if you are preparing the first course), you need to shake off the excess flour from it, and if it is dried, then just put it in a sieve and shake it, as if sifting - then your broth will not be cloudy, and you will have delicious homemade noodles!
Homemade noodles, mixed only with eggs and the highest quality flour, are decisively different from purchased analogues, and it 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 making such delicious noodles in an easy way.
Homemade noodles will definitely decorate and complement the dish if you use it instead of the store-bought one.
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.
Only three ingredients!
Preparing homemade noodles:
1. In a deep bowl, sift the flour through a sieve. We make a hole in the center and drive 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. Put it in a bag and let the dough rest for 10 minutes.
3. 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 so that it dries a little.
5. When all the dough is rolled out and dried, you can start cutting the noodles. So that it is not 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 into thin noodles.
8. Rolled noodles will begin to unwind when lifted up and crushed with your fingers.
Such noodles can be used immediately to prepare a side dish or cook chicken broth soup with it. If homemade noodles are dried for some more time, then they will be perfectly stored in the closet until the next use.
Few people are familiar with the true taste of many foods. After all, everything from which food is prepared can be purchased at the nearest store. On the one hand, store-bought products significantly reduce cooking time, but on the other hand, many dishes prepared by yourself from and to are always tastier, since they do not contain additives and preservatives.
All of the above applies to noodles. After all, many housewives do not want to spend time kneading dough, rolling and cutting. But in vain. Cooking noodles does not take much time.
Classic dough recipe
Homemade noodles are incredibly tasty, quick and easy. Compared to the tasteless store bought, the homemade one is distinguished by its aroma and bright taste, which is already a big plus.
The process of preparing the dough and directly noodles:
There is a second way to cut noodles. Cut the layer into small strips up to 2 cm wide. Sprinkle with flour, stack them in a pile and cut.
How to make noodles correctly
You can cut the dough not only manually, but also with the help of a special machine for cutting noodles, which is indispensable in the kitchen. But before that, we suggest that you familiarize yourself with another recipe for making dough, which turns out to be yellow, and thanks to such noodles, the broth is transparent.
Method number 1: manually
Required components:
- flour - as needed (approximately 300 g);
- eggs - 2 pcs.
Time spent: 1.5 hours.
Calories: 292 kcal.
Step by step process:
- Lightly beat the eggs (you can with salt) until light foam and pour into the flour;
- Knead a stiff dough;
- Leave to “rest” for 15 minutes;
- Divide into 4 parts. Leave 3 of them under a towel, and roll out the rest into a thin, but not too thick layer. You can dry the layer on the back of a chair, after hanging a kitchen towel on it;
- Drying should take place within 15 (maximum 30 minutes). In order not to overdry the dough, the layer must be periodically turned over;
- Divide the resulting circle of the reservoir in half and fold both parts on top of each other;
- Roll up 2.5 times and cut in half;
- Fold the first half onto the second (or vice versa);
- Take a sharp knife and start cutting the noodles.
The amount of flour depends on the type and size of the eggs. Therefore, the exact weight of the ingredient is not indicated in the recipe.
Method number 2: using a special machine
You can take the previous recipe as a basis, only knead the dough steeper.
Technological process:
- The finished dough is slightly rolled into a layer to give shape;
- On the pasta cutter, set the number 1 on the thickness regulator;
- In this mode, it is necessary to roll out the dough until it becomes elastic;
- If necessary, sprinkle the layer with flour so that it does not stick to the apparatus;
- When the dough becomes long, it can be cut into several pieces and rolled out again;
- Move the slider to 2, then to 3, etc.;
- The task of the hostess is to reach at least 8 modes (there are 9 of them in total for the noodle cutter);
- As soon as the dough reaches the required thickness, the layer must be moved to the right side, where the noodle nozzle is fixed;
- The nozzle has 2 modes: narrow and wide. Choose the one you need, and turn the knob to cut the dough into strips;
- Hang the finished semi-finished product and let it dry.
Colored homemade noodles
Cheerful colored noodles will delight not only the younger members of the family, but also amuse adults. After all, one of their coloring can turn an ordinary dinner into a festive one.
Of course, food coloring can be used for coloring, but we cook it for children, so everything should be exclusively natural. How to get yellow noodles is described above, and now let's look at how to get orange noodles.
Required components:
- carrots - 200 g;
- flour - 4 cups;
- egg - 3 pcs;
- oil - 15 g;
- salt - 0.5 tsp.
Time spent: 1 hour.
Calorie content: 224 kcal.
Cooking steps:
- Carrot cut into small pieces, boil, cool and grind into puree;
- Grind through a fine sieve;
- After adding the remaining ingredients to the carrot puree, knead the steep dough;
- Divide into 4 parts, roll each into a layer and cut into noodles;
- Hang the strips and dry until brittle.
Also, as a dye, you can use sorrel juice (green) or blueberry juice, after extinguishing soda in it (blue tint).
- to prevent brittleness of the noodles, it is necessary to periodically shake off excess flour;
- to dry, it is not necessary to hang the products. It is enough to carefully lay them out on a kitchen towel;
- store homemade noodles preferably in a linen bag;
- you need to roll out the dough on a wooden board, and not on a plastic one;
- as the main ingredient, in addition to wheat, you can use rice, buckwheat and even oat flour;
- The most delicious noodles are obtained by mixing three types of flour.
Good luck sluts!