What can you do with egg noodles? How to prepare homemade egg noodle dishes? Recipes for delicious egg noodles with mushrooms, chicken, vegetables, shrimp, pork, beef. How and how much to cook homemade egg noodles

Recipe homemade egg noodles:

To prepare homemade noodles, you will need to knead a fairly stiff dough. Therefore, to make this process a little easier, you can use a food processor.

So, install a plastic knife attachment in the combine bowl (if you don’t have one, then take a metal one, in in this case it's not that important). Pour the sifted flour into a bowl and add salt.

Drive in two whole chicken eggs and pour in a tablespoon of vegetable oil.

Turn on the food processor and mix all the contents. The output should be large wet crumbs. If suddenly the eggs were too small and the dough turned out very dry, then you can add just a little water, literally a tablespoon.

Place the resulting crumbs on the work table and gather them into a solid lump. Knead the dough for 1-2 minutes, cover it with a towel and leave for 10 minutes to “rest”.

After resting, knead the dough very thoroughly. Knead it for 7-10 minutes, it should become smooth and homogeneous, but at the same time, the egg noodle dough should be quite dense, so while kneading, dust the table with flour.

Wrap the finished dough ball in cling film and place it in the refrigerator for 1-2 hours. During this time, the dough will rest and it will be much easier to work with.

After resting, remove the dough from the refrigerator and divide into 2 parts.

Wrap one part back in film and set aside. Place the second part of the egg dough on a floured board and roll it out very thin (the thickness should be 1 mm).

Cut the rolled out layer into strips about 4-5 cm wide.

Dust the strips with flour and stack them on top of each other.

Cut the noodles a few millimeters thick or any other thickness, just keep in mind that the noodles will increase slightly in size during cooking. Lightly sprinkle the chopped noodles with flour to prevent them from sticking together.

You can boil it immediately, and if you are going to store it, then dry the noodles at room temperature for several hours or more (depending on the humidity in the room) until brittle. First place the dried noodles in a sieve and shake thoroughly to remove any remaining flour, and then transfer to a linen bag or any container with a lid.

By the way, this dough is very versatile and, if desired, you can form any other type of paste from it.

Also, if you love lasagna and cannelloni, then this dough is perfect for preparing these dishes.

That's it - homemade egg noodles are ready!

Egg noodles- this is a simple dish that you can please your family with. Firstly, it is much tastier than the ready-made one sold in the store. Secondly, when proper preparation Dried noodles can be stored for quite a long time. And thirdly, it can be applied in different ways: in chicken soup, and in lagman, and simply as a side dish for any meat. So take twice as much as any recipe says and mix it up. It won’t take much more time to make a double portion, but the supply will definitely come in handy.

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

When starting to prepare noodles, prepare for fairly intense workload. If you knead the dough gently, without filling it with flour, the finished products will quickly lose their shape. The secret of good noodles is long and high-quality kneading.

Homemade egg noodles come in a variety of thicknesses. It depends on your preferences, and also on where you want to use it. So, for a lagman it is quite wide, but for chicken soup You need the thinnest one, like a thread.

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

Noodle dough is an improvisational question. There are no exact weights and measures. Approximately you need to be guided like this: it is recommended to take 100 g of flour for 1 egg, although in fact it takes more. Water is added in the following proportion: for 6 eggs - 150 g. Salt can be added, or you can do without it, then the chicken broth will need to be well salted before adding the noodles.

If you use a ready-made noodle cutter to roll out homemade noodles, then it is not advisable to add salt. Undissolved crystals can damage the smooth surface of the rollers on the machine. And even more so, salt is unacceptable in noodles made with eggs alone, because without water it certainly won’t dissolve completely.

So, let's prepare the products:

• 6 eggs;
• three quarters of a glass of cold water;
• flour;
• salt - a large pinch.

Let's start kneading.

1. The ancient method of kneading noodles involved a mound of flour, into which eggs were beaten and salted water was added. Gradually, flour was added from the edges, and so the dough was kneaded. This method is good if you have the skills to work with dough. But it’s easier to take a bowl, dilute salt and water in it, break eggs and add flour to make a thick dough.
2. Place the dough on a floured surface and begin kneading so intensely that it incorporates as much flour as possible. The steeper the dough, the denser the noodles will be later.
3. Place an elastic and dense ball of dough on the table, covering it with a bowl or a damp cloth.
4. After half an hour it can be divided into parts and rolled out with a rolling pin. Roll as thinly as possible, adding flour under the rolling pin. The ideal layer is no more than 0.5-1 mm, or even thinner.
5. Place the finished dough sheets on paper to dry, or simply hang them on the backs of chairs, placing paper on them, on the oven handle, or simply leave them on the table.
6. As soon as the sheet dries (but does not begin to break!), it should be rolled up, flattened and carefully cut with a thin knife into the narrowest strips possible.
7. Sprinkle chopped noodles with flour, stir, tousle, place on a baking sheet and let dry at room temperature. If there is excess flour, don't worry. Simply place the dried noodles in small batches on a sieve and sift out the unnecessary ones.

The product can be stored dry for quite a long time, placed in a linen bag or tin or cardboard box.

How to make without water

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

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

On the yolks

Sometimes a baked goods or other dish involves using only proteins. Where should I put the yolks? To the noodles! It will turn out very bright, yellow, tasty and besides, it will never make the soup cloudy.

To prepare this delicious noodles It will take 6 yolks, a couple of tablespoons of vegetable oil and 250 g of flour.

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

Cooking with milk

Usually, for soup filling, noodles are cooked with water and eggs. It is not recommended to add milk when kneading, since when boiled, such noodles add cloudiness to the broth.

Cloudiness is not a problem if you plan to use your preparation for a second course or for lagman. Here you can recommend the usual recipe for noodles 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. These noodles are prepared as usual, but they taste very tender. An excellent choice for a quality side dish!

Egg noodles for soup

Egg noodles may have a different composition, but it is better to add thin, thinly rolled and thickly grated products to the soup. The fewer different additives they contain, the better - all seasonings, flavorings and it is better to put the greens on 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 make the dough too soft. In this case it is of no use.

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

For lagman

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

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

So, to prepare Uzbek noodles you need to take:

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

The algorithm of actions is as follows:

1. Knead the dough until smooth and dense. When the dough is ready, let it rest for an hour under plastic wrap, then begin stretching.
2. Lagman is noodles that are not cut, but pulled out into long and fairly thick strands. To make it easier to work with the dough, add a soda-salt solution to it (half a glass of water, 1 teaspoon of salt and half a spoon of soda). After wetting your hands in the resulting mixture, lightly pat the dough with them and begin to rub in the solution. From time to time, wetting your hands, pull the dough into ropes, collect it again into a lump and pull it out again to completely moisten the workpiece.
3. At this point the dough will be more elastic and ready to stretch. It is placed on a board, slightly flattened, cut into strips and set aside again, transferring the strips to the greased vegetable oil baking tray
4. After about twenty minutes you can pull the strip. Passing it between your fingers, twist it a little, making a thin rope, about the thickness of a pencil. Do the same with the remaining strips of dough.
5. Transfer the finished noodles in a spiral onto a tray greased with oil.

Boil the noodles in salted water.

1. No matter how hard you try to sift the noodles, there will still be some flour left on them. It can degrade the appearance of the broth. Therefore, before immersing the products in the soup, heat some water to a boil in another pan and lower them there for a few seconds. The flour has been washed off - the noodles can be discarded and put into the soup. You can rinse it this way by dipping it in water directly in a colander.
2. If regular flour premium replace it with a coarser, first-class one, then the noodles will be more healthy - they will retain more vitamins and minerals. Water can be replaced with mineral water.
3. How fresh eggs, the more elastic the dough becomes.
4. To cut noodles you need to have a very sharp knife.
5. The quality of homemade noodles is directly related to the kneading time. The longer you knead, the better.

Egg noodles are healthy home preparation, which will always come in handy. Prepare it for future use and you definitely won’t regret it!

Egg noodles are a variety pasta, in the production of which wheat flour, water and, of course, eggs are used as ingredients. Sometimes the latter are replaced egg powder in order to save money. This situation is usually typical for the food industry. At home, egg noodles turn out to be truly authentic. The most delicious and high-quality egg noodles are prepared without water, only from eggs and flour.

Making egg noodles at home is very simple: all you need to do is knead a simple unleavened dough, roll it into a thin layer, cut into narrow ribbons and dry. You need to store prepared egg noodles in a cool, dry place; they will remain edible for a long time, and you will always have a supply of hearty food on hand that can be prepared in a few minutes.

To make egg noodles, you can use whole eggs, just the yolk, or just the white. The color of the product depends on this: yolk noodles have a rich yellow color, protein noodles turn out paler, the one where both yolk and white were used is an intermediate option. Also when cooking soups from different varieties Egg noodles produce different broths: yolk noodles produce a more transparent broth, protein noodles produce a relatively cloudy broth.

Egg noodles are very unfairly considered a harmful product that does not bring any benefit to the body and carries the risk of weight gain. However, this is a wrong opinion, the source of which is the dominance of low-quality noodles instant cooking, which is a low-grade surrogate, stuffed with chemicals that can really harm our health. Real egg noodles are much healthier than regular pasta and contain a lot of vitamins and minerals. Of course, moderation should be exercised in consuming such noodles, since they are very high in calories, and their nutritional value far exceeds the nutritional value of other pasta products.

Egg noodles can be prepared as independent dish. To do this, simply boil it in slightly salted water. This is an excellent side dish for meat and fish. It can be served with vegetables or complemented with a wide variety of sauces. You can use egg noodles to make soups and salads, as well as fried and baked dishes. The tastiest thing is egg noodles with soy sauce, as they are traditionally eaten in Asia; you can also season them with spices - garlic, hot and sweet peppers, and various herbs. It goes very well with seafood, seaweed and mushrooms, as well as pieces of meat and chicken.

Be sure to try other wonderful dishes that can be prepared using this ingredient.

It is very simple to prepare; no exotic ingredients are required. Enough eggs wheat flour premium quality oil, preferably olive oil and water. The secret lies in the correct rolling out of the plastic dough, the thickness of its cutting and thorough drying in the open air or in an electric dryer. Recipes for dishes with egg noodles delight with variety: with shrimp, vegetables, pork, smoked salmon, mushrooms, sausages, seafood, chicken and milk soups, lagman.

These five foods are most often found in recipes for egg noodles:

If the noodles are used to prepare hot dishes, they are first boiled, then stewed with the rest of the ingredients in soy, cream, tomato sauce. To obtain a spicy, spicy taste, spices are added: garlic, ginger, pepper. Such simple but original dishes will look appropriate even on festive table. Low calorie makes them popular among people watching their weight.

Egg noodles are an essential ingredient in many Asian dishes. It is most common in China; slightly less popular among the Japanese (they value rice more). With the growing demand for dishes from the cuisines of these countries in Europe, it is increasingly eclipsing familiar species pasta. An instant product has even been created and is widely used - egg noodles (Rollton in particular), with which many tempting dishes are prepared.

Of course, this type of pasta can be prepared in the same way as regular pasta. But still she came to us from the East; It will be tastier, more romantic and more exotic to use local recipes. Despite the fact that they are much more complex and intricate than those to which we are accustomed.

Egg noodles like in Asia

It is usually prepared together with chicken breast. And it is attractive because the specified fillet turns out to be exceptionally juicy, which is difficult to achieve using standard methods. Of course, you will need a bunch of the mentioned pasta - this is how egg noodles are sold. The recipe requires full chicken breast, bell pepper, carrot, onion, some champignons, 5 cloves of garlic and eggplant. Next come the spices and seasonings. First, prepare the marinade: 2 small spoons of natural honey are mixed with a shot of soy sauce and mashed two garlic cloves. The breast is filled with this mixture for half an hour. It is better not to put it in the refrigerator. Otherwise it won’t marinate. Then it needs to be baked properly. The process should take exactly 20 minutes at 180 degrees. While he is going, all the vegetables are beautifully cut, and the remaining garlic and a little ginger are crumbled with a knife (no pressing!). At the same time, egg noodles are boiled - Rollton, homemade or any other - taking into account the fact that they cook very quickly. In a frying pan with animal fat (for example, from the same chicken), garlic, chopped pepper and ginger are fried very briefly (10-15 seconds). Then the remaining vegetables are immediately added - for about a minute and a half. After this time, put in the finished noodles, pour in a glass of broth (water will also work), half a large spoon of vinegar (it’s better to use balsamic) and soy sauce at your discretion. All that remains is to add spices. At a minimum, it should be chopped cilantro root; What else to add is up to you, but lean toward Chinese-Japanese seasonings. After a minute of boiling, the dish is removed from the heat, chopped breasts are added to it, everything is sprinkled with chopped onion feathers and served.

Japanese noodles

If you love the Land of the Rising Sun, Japanese egg noodles are for you. The recipe also includes zucchini, still the same Bell pepper, chicken fillet and carrots. In principle, the ingredients are similar to the previous recipe; The main highlight is the sauce. Egg noodles are cooked separately. All vegetables and chicken are cut into equal strips and fried in vegetable oil at the same time as the fillet (there is no need to bake it first here). When it’s ready, add the noodles, stir and pour in that very important sauce called teriyaki, after which the pan is removed from the stove. When all the components of the dish are soaked in the sauce, it is transferred to a dish or placed on plates.

DIY teriyaki

To make wonderful egg noodles with Japanese chicken, it would be better, of course, to find a real sauce. However, if you do not have close friends or relatives in this country, you are unlikely to succeed. Those chemicals that are sold under the name “Teriyaki” in supermarkets do not stand up to criticism. So you'll have to build it yourself. Of course, the taste will not be entirely authentic, but all the ingredients are definitely natural, and the bouquet is close to natural. The main thing to consider is to find really high-quality soy sauce, only 100 g. You need to add 2 tablespoons of real flower honey and the same amount of natural sake to it. If you don’t find it, feel free to pour in white “crumbs” or 2 times less cognac. Plus half a glass of sweet red wine and a large spoonful of vinegar - ideally rice vinegar, but in a pinch, wine vinegar will do. All that remains is to add a teaspoon of grated fresh ginger and a crushed clove of garlic. Egg noodles can easily be seasoned with this sauce - it will make you feel Japanese.

Delicious soup

Pasta “filling” is one of the most common in first courses. However, egg noodle soup looks the most advantageous among all similar ones. First of all, it is usually prepared with chicken broth, that is, it is the lowest in calories. The second advantage is that such noodles cook faster than anything else. This means that the soup will be ready very soon. The only negative is that these pasta are still very nutritious, so you shouldn’t get carried away with portion sizes. First you need to cook the broth. If you want something richer, take the thighs; more dietary - breasts. During cooking, be sure to skim off the foam so that the broth is clear. While the base is cooking, finely chopped or grated onions and carrots are fried. When the broth is finally ready, the meat is removed from it and disassembled into individual fibers, and the broth is added with salt, after which pieces of potato are added. When it is almost “coming”, egg noodles are poured into the pan, chopped greens are almost immediately added, and after one and a half to two minutes, chicken meat and spices are added. After half a minute you can turn it off, pour it into plates and feed your hungry family.

What should you not forget?

Most housewives are accustomed to boiling pasta for at least five minutes. However, this does not apply to the subspecies in question. The same Rollton egg noodles reach perfect condition in just a couple of minutes. The homemade variety requires a longer boiling time. However, in any case, it should not be cooked until fully cooked. In hot broth or under a lid, such noodles will “simmer” on their own. But if you keep it in boiling water, you’ll end up with porridge, which looks unpresentable and doesn’t taste very good.

Cooking egg noodles at home

Buying the same “Rollton” is not a problem today. However, any cook knows that something made with your own hands and according to a lovingly verified recipe will definitely taste better. Egg noodles do not break this rule either. The recipe is not too complicated, but the taste will be very different from what the stores offer.

We start by sifting the flour - this will make the final product more airy. Then take eggs, 5 pieces for every 200 g of flour. They must be divided into yolk and white, especially if a soup with such noodles is planned - otherwise the white will make the broth cloudy. Pour the yolks, a tablespoon of olive oil into the hole in the center of the flour slide and add half a small spoon of salt. The dough is kneaded from these ingredients, using your hands, without any mechanical kitchen equipment - this way, homemade egg noodles will be much tastier and more tender. When the dough stops sticking to your hands, only a part is separated for processing, the rest is wrapped in film - it is harmful for the dough to be exposed to air, it dries quickly. The piece is rolled out very thinly, cut into strips, which are dried, preferably hanging. You can roll them into loose balls. This way they take up less space and dry on all sides at once. And when cooked they also look beautiful.

The secrets of delicious homemade egg noodles

First. You can use whole eggs - the color of the egg noodles will become light yellowish, and the dough will be more elastic and less airy. You can take only whites - the final product will become almost white, but it is better not to use it in soup.

Second. Olive oil You can replace it with sunflower - you will lose the taste, but only slightly. You can even use water instead. However, this will make the dough more stubborn, although still tasty. The only thing is that the water needs to be warmed up a little, and instead of each tablespoon of oil, add 100 ml of water.

Third. Maintain a balance between dry and wet. If it sticks - add flour, it collects on your hands in pellets - water.

Good luck with your experiments!