Homemade egg noodles without water. Delicious homemade noodles. Recipes

Ingredients:

• wheat flour - 350 grams
• egg yolk - 8 pieces
• olive oil - 30 grams
• salt - a pinch
• hot water (but not boiling) - 70 milliliters
• saffron - a pinch

Cooking method:

Sift the flour into a bowl, make a hole in it and pour in the yolks separated from the whites, add salt and saffron (turmeric). To knead the dough, it is best to use a mixer and whisks. yeast dough. While kneading the dough, gradually add water and olive oil. You should get an elastic lump that does not stick to your hands, but is soft enough, and the dimple made with your finger should be half leveled within 20-30 seconds. Cover the dough with cling film and let it rest for half an hour. room temperature.

The recipe has reached the next stage - the formation egg noodles. Sprinkle the work surface with flour, cut the dough ball in half and start rolling out. Sprinkle generously with flour and roll out one portion to a thickness of 1mm. The dough is very pliable and obedient; rolling it out is not difficult. Cut the resulting layer in half and sprinkle each half with flour. Roll into a loose roll and cut with a sharp knife into strips 4-10 mm wide. Cut the remaining dough in the same way. The noodles can be stacked on top of each other, dusting the layers well with flour. You can cut it shorter.

If you want to dry the noodles for future use, place them carefully on a baking sheet or other tray and leave them for a day (or even more, depending on the thickness of the slices) in a ventilated, dry room. If you have an electric fruit dryer, use it according to the instructions. But the taste of noodles will be more delicate if you cook it right away. The short noodles can be placed in a plastic container and frozen. Fold it as if pouring it, do not compact it. As a result, after some simple preparations, you get fresh egg noodles. Dried products are boiled for 10 minutes, frozen - 6 minutes, fresh - 5 minutes. Bon appetit!

Tender egg noodles.

Ingredients:

• 300 grams of wheat flour
• 3 eggs
• salt - a large pinch
• vegetable oil - 4-5 tablespoons

Cooking method:

Sift the flour into a deep bowl, make a funnel in the center and pour the eggs beaten with salt into it. Knead the dough, gradually pouring vegetable oil. Form a ball, wrap it in cling film and set it aside for half an hour - the dough will be more pliable when rolled out. After the specified time, proceed to the main and painstaking part of the preparation - cutting the vermicelli.

Sprinkle the working surface of the table with flour and roll out the entire lump of dough into a very thin layer. Dust the top layer with flour as well. Now roll the dough into a loose roll on one side and the other, leaving a distance of 1-2 centimeters between them. Carefully pry the resulting product from the bottom and turn it over onto a cutting board. Using a sharp knife, cut the dough into thin strips. Insert a long knitting needle or wooden skewer through the center and lift up the chopped vermicelli. Dry it for 10 minutes before cooking (or dry it completely for storage). Boil for no more than 3-5 minutes in boiling salted water or broth.

Egg noodles.

Ingredients:

• wheat flour - 1.5 cups
• 3 tablespoons warm water
• 3 chicken yolks

Cooking method:

Beat the egg into a bowl and separate 3 yolks, then beat the egg mixture until lightly foamy. Top up cold water and a teaspoon of salt. Add flour little by little and knead by hand into a thick but pliable dough. Wrap it in cling film and leave at room temperature for half an hour. The egg noodle recipe followed the cutting process.

Place a thin layer of flour on a cutting board, pinch off a third of the dough from the lump and roll out to 1 millimeter thick. Using a thin knife or pizza cutter, cut the noodles to the desired width. You can fold it in layers, sprinkling it with flour. Boil the pasta for 3-4 minutes in boiling salted water, adding a little vegetable oil to the water. Chopped greens and butter wonderfully complements the taste of boiled homemade noodles.

Homemade “Egg” noodles.

Ingredients:

• egg - 3 pieces
• glass of water
• flour (approximately 1 kilogram)
• 1 teaspoon salt

Cooking method:

From the above components, knead the dough and leave it covered for a quarter of an hour. This will make the dough more pliable. Dust your work surface with flour and roll out the dough into an almost transparent layer. Leave it to dry for an hour and a half. If you don't have a noodle cutter and want to get perfectly even noodles, using a regular wooden ruler, cut strips of the desired width. Dry in a draft for at least a day and put in jars for storage. Boil in salted water for no more than 3 minutes.

Milk-egg noodles “Tender”.

This recipe contains milk, so the noodles are especially tender and tasty. Its only nuance is that such pasta has a very short shelf life, so cook as much as you can eat at one time.

Ingredients:

• 300 grams of flour premium
• egg - 1 piece
• 100 milliliters of milk
• dried parsley or dill - optional

Cooking method:

This noodle recipe contains no protein. This will make the pasta firmer and will not boil over. So, first separate the yolk. Then mix flour, yolk and, if desired, dry chopped herbs in a deep bowl. This will give the noodles an extraordinary taste and aroma. Add salt and pour in warm milk. Using a mixer, knead the stiff dough. Roll out and cut the noodles in your usual way - as you can see, the recipe is very simple.

Orange homemade noodles with carrot puree.

Not all kids love to eat carrots, but all kids love pasta! Combine business with pleasure and prepare carrot vermicelli for little gourmets.

Ingredients:

• 200 grams of carrots, washed
• 3-4 glasses wheat flour
• 3 eggs
• sugar and melted butter - 1 tablespoon each
• a pinch of salt

Cooking method:

To make wonderful orange vermicelli, cut the peeled carrots into pieces, boil until soft and puree in a blender when the vegetable has cooled. Mix eggs, sugar, butter until smooth. Then, gradually adding flour, knead the dough and divide it into 4 parts. Roll each of them thinly and cut into noodles. Dry it until brittle. Season the boiled orange vermicelli with butter.

Beat the eggs, mix with flour and knead into a tight dough. Add flour in parts and knead the dough well. Ready dough leave for 20-30 minutes to rest.

Divide the dough into 2-4 parts.

Roll each part of the dough into a very thin layer, not forgetting to add flour so that the dough absorbs as much of it as it wants. The cake should be dense and difficult to roll out. Leave the finished dough layer to dry for 30 minutes.

Roll the dried dough layer into a roll. I take two layers, which I twist at the same time, not forgetting to lightly sprinkle them with flour. Using a large, sharp knife, cut the roll into thin slices. The thinner you get, the better.

Scatter the resulting homemade egg noodles in a thin layer on a towel or paper. Leave for 2 days, turning it over periodically. This is necessary so that our noodles dry properly and can be stored for a long time. If you are not going to store it, you can use it right away. It is best to store dried noodles in a pillowcase or any fabric bag so that they do not rot or bloom. Homemade egg noodles prepared according to this recipe will be an excellent alternative to store-bought pasta. After all, boiled for several minutes in boiling salted broth or water, it turns out very tasty. It is very convenient to use both for preparing first courses and as a side dish.

Bon appetit!

Despite the abundance of ready-made food and semi-finished products on sale, everything that is prepared at home is sure to taste better, be it soup, borscht or dumplings. Homemade noodles with eggs are especially delicious.

Basic recipe

There are a lot of recipes for this dish, but there is a basic and simple version. This is what the recipe for one serving looks like.

Homemade noodles for soup

Chicken soup itself is very tasty, but if you add not store-bought pasta, but home-cooked pasta, it will become even tastier and richer. For 3 liters of chicken soup, only one serving of homemade noodles is used.

Ingredients:

Cooking time: 20 minutes.

Calorie content: 150 calories.

1. The table should be covered with baking paper, for convenience, and all the flour should be poured onto it in a heap. Add a little salt;
2. Make a small depression in the top and crack an egg into it;
3. Knead the dough. The consistency is very cool;
4. It is necessary to knead continuously so that in the end it turns out very tight, homogeneous and elastic;
5. Once the required consistency is achieved, roll into a ball and leave for 10 minutes in a warm place;
6. Roll out into a very thin layer. Due to the lack of liquid, such dough constantly strives to roll back into a lump and you will have to apply force;
7. Leave the rolled out layer to rest for 10 minutes and let it dry;
8. Roll into a loose roll and cut into strips;
9. Carefully unroll each pasta so as not to tear it. You can add the resulting product to soup.

Noodles with eggs and milk

If you don’t want to knead stiff dough at all, but really want to pamper your family with delicious homemade noodles, you can prepare this dish using milk. Then the pasta will turn out very tender and no less tasty.

• milk – half a glass;
• flour - 3 cups;
• one yolk;
• salt and sugar - a pinch.

Time: 40-50 minutes.

Calories: 220 calories.

1. In a bowl, mix two and a half cups of flour, yolk, salt and sugar. Then gradually pour in all the milk;
2. Start kneading the dough with a spoon and then with your hands, adding more flour as needed;
3. You need to knead the dough into a stiff and elastic one so that the vermicelli does not fall apart during further cooking. To do this, knead the dough continuously for 10-15 minutes;
4. Leave the resulting ball to rest for 5-10 minutes, and then roll it out into a thin cake;
5. The thinner the cake, the more tender the final product will be. When rolling, add more flour as needed;
6. The cake should be 5 mm thick;
7. Lightly sprinkle the resulting layer with flour and fold it in half, then sprinkle it again and fold it again. The result should be a small envelope;
8. Cut the dough into strips. The width can be varied depending on how thick the noodles you want to get in the end;
9. Boil the finished noodles and season with butter.

Lenten vermicelli

Noodles are a universal dish, the products for which can be varied and replaced if desired. Vegetarians will love this simple and quick recipe, as well as for those who simply don’t have eggs on hand.

Ingredients:

• 0.5 cups of warm water;
• 2 cups of flour;
• 0.5 teaspoons of salt.

Cooking time: 45 minutes.

Calorie content: 110 kcal.

1. In a large bowl, mix flour with salt and add warm water. Mix well, adding water if necessary;
2. When the dough is rolled into a tight ball, transfer it to the table, which you first sprinkle with flour and continue kneading until smooth;
3. Let the mixture rest for 10 minutes in a warm place;
4. Roll out into a thin layer using a rolling pin or a special noodle machine;
5. The thickness of the layer should be no more than 2 mm. If using a noodle machine, it is best to use the penultimate hole;
6. Cut the dough into strips of the desired thickness and boil for 5-8 minutes in plenty of salted water.

When preparing noodles at home, it is best to listen to the following tips:

1. The steeper the dough, the tastier the final product. You need to knead the dough until your hands get tired - this is one of the the best ways checking the required consistency;
2. Also, the dough should be homogeneous and elastic, otherwise it will tear when rolling;
3. Don’t be afraid to add flour during the process - the noodles won’t be any worse;
4. The rolled out layer for cutting noodles should end up no thicker than 2 mm;
5. It is best to roll out and cut - on a wooden surface, using a heavy rolling pin and a very sharp knife;
6. After cutting the flour strips, you need to carefully unroll each of them and shake them;
7. The noodles can be dried and used next time. To do this, you need to carefully lay it out and let it dry for half an hour.

By following these simple tips, you can cook pasta tastier than in the best Italian restaurants!

Why cook homemade noodles with eggs if all the shelves in supermarkets are overflowing with all kinds of pasta for every taste, you ask! Don't tell me, they don't sell homemade noodles in stores. Homemade egg noodles are more tender, brighter and tasty. It is suitable for preparing first and second courses, casseroles. The process itself is labor-intensive, especially difficult to knead the dough to the desired consistency. But if you have a bread machine or food machine in your kitchen, then the process will go much faster.

To make homemade egg noodles, take just three ingredients.

I use a bread machine for kneading. I add it to the bowl chicken eggs, salt and sifted flour.

I start the “pasta dough” program. Kneading time - 16 minutes. During the kneading process, I monitor the formation of a dense kolobok. If necessary, I'll add a little flour.

Place the ball of dough on a dusted board and mix until a smooth, homogeneous dough forms. Cover with a deep bowl and leave for 30-40 minutes at room temperature.

For convenience, I cut it into four parts. I knead each one and form a bun.

I roll one part into a thin layer. I dust the board with flour. I cover the rest with a towel to prevent them from getting chapped.

I lightly dust the layer with flour and wrap it in a roll.

I cut it with a sharp knife.

I unwind the spirals and use them for cooking or dry them.

Or the second way to cut homemade egg noodles. I cut the rolled out layer into strips 7-8 cm wide.

I fold them one by one and cut them into strips. The chopped noodles can be boiled immediately or dried until brittle.

Homemade egg noodles are ready.

Homemade egg noodles are a simple homemade dish that is a pleasure to enjoy. It is incredibly easy to prepare, and it turns out much more appetizing than from the store. Thanks to her it turns out great chicken soup with homemade noodles, casseroles, homemade lagman and others delicious dishes. Homemade noodles can also be served as a side dish with juicy meat dishes, such as meatballs in tomato sauce.

The tricks to successfully making noodles are in the thickness of the dough, the correct cutting thickness, proper drying and, of course, the size and convenience of the rolling pin. With homemade eggs, the noodles will be much tastier and brighter in color. And if you want the noodles to have a warm yellow-orange hue, you can add a couple of pinches of turmeric to the dough.

The whole family loved the noodles prepared according to this recipe. My son enjoys it as part of children's soups, and my husband really likes the noodles as a side dish. I advise you to make homemade noodles, and then you won’t want to eat store-bought ones.

Ingredients:

• 2 tbsp. flour;
• 2 eggs;
• 1 tsp vegetable oil;
• 2 pinches of salt.

Homemade noodle recipe

1. Sift the flour, separate about half. In a convenient bowl, add eggs and vegetable oil to the flour.

2. Grind with a spoon until smooth. The dough becomes like thick sour cream. At this stage it is important to achieve homogeneity of the dough. This is not at all difficult to do - the main thing is that the eggs are fresh.

3. Add the rest of the flour and begin to knead the dough with a spoon.

4. When the spoon no longer copes with its task, we take the dough, as they say, into our own hands. We come out with a very tough dough, which we knead carefully, sparing our hands. Roll the finished homogeneous dough into a ball and let it stand for 20 minutes, covered with a towel. After this, the dough will become more plastic.

5. Transfer the dough to a lightly floured surface of the table or cutting board.

6. Take the longest rolling pin in your hands. The more convenient it is, the better. Roll out the dough as evenly and thinly as possible. The look and taste of the dish depends on this, because homemade noodles for soup should be simply perfect.

7. Roll the dough tightly into a roll.

This is what our dough roll looks like.

8. Take a sharp and wide knife in your hands and cut the noodles into even pieces across the roll. When cutting, to prevent the dough from crumbling, do not leave it for a long time. The dough should not become chapped; you need to work with it quickly.

9. Disassemble the noodles with your hands. Carefully unwind the resulting “snails” so that the noodles take their proper form.

10. Basically, homemade egg noodles are ready. You can already cook soups with it or cook noodles as a side dish. But this amount of noodles can be a lot for one dish, so I’ll tell you how it can be stored. And for this we need to get rid of excess moisture in the product. Place the noodles in a single layer on a flat surface; you can use a tray or baking sheet. Dry at room temperature for several days.

11. For long-term storage, the noodles must be completely dry. After this, it can be transferred to a tin can and stored on the shelf along with the rest of the cereals.