→ Homemade noodles with your own hands. Delicious homemade noodles. Recipes. How to make egg noodles using a noodle maker

Homemade noodles with your own hands. Delicious homemade noodles. Recipes. How to make egg noodles using a noodle maker

Homemade noodles - aromatic, tender, made from natural ingredients - are a worthy alternative to industrially produced pasta. And how many goodies can be prepared from it: delicious chicken soup, like in childhood with my grandmother, the beloved udon with vegetables and sesame dressing, or Chinese noodles Wok, like in the boxes from Jackie Chan films.

If you have the right ingredients on hand, even an inexperienced housewife can knead the dough for homemade noodles. The main thing is to get inspiration, and also strictly follow the instructions and advice of famous chefs.

Egg-based noodles are a classic of the “pasta genre”, at home they turn out light and tender, they can be prepared immediately before cooking or made for future use, the product is stored in an airtight bag for a long time. The recipe is simple, the ingredients are publicly available, the necessary kitchen equipment is minimal, just a knife, cutting board and rolling pin.

To prepare egg dough for homemade noodles, you will need the following products:

  • premium flour (or from durum varieties wheat) – 250-450 g, the exact amount depends on its quality and the size of the eggs;
  • yolks – 3 pcs.;
  • table salt – 1 tsp;
  • vegetable oil– 1 tbsp. l.

Step-by-step preparation:

  1. Lightly beat the yolks with salt. Why experienced chefs Do you recommend excluding proteins from preparing noodles? This part of the egg will take away the bright yellow color of the finished product and make the broth cloudy.
  2. Sift flour into the whipped mass, so it will be saturated with oxygen.
  3. Add butter and knead into a stiff dough. You need to knead it until it is homogeneous, smooth and elastic. The dough should not stick to your hands!
  4. Form a ball, cover with a towel or cling film, and leave it to “rest” for an hour.
  5. Divide the dough into pieces convenient for rolling out.
  6. Sprinkle the table with flour and roll out each piece until thin, but without fanaticism - 1-1.5 mm is enough.
  7. Hang them to dry (for example, on the back of a chair) for 10-30 minutes. There should be no drafts in the room! Turn over periodically and make sure they don't dry out.
  8. Cut each layer into thin strips. You can first roll it tightly or cut it in half, fold it twice, cut it again and lay the resulting pieces on top of each other.
  9. The semi-finished product is ready - put it in the soup for 5 minutes or dry it well in the fresh air for further storage.

Such egg noodles cook quickly, perfectly absorb the aromas of neighboring ingredients, their color is rich yellow, and the broth, in contrast, turns out perfectly transparent.

Recipe for noodle cutter

Egg dough, prepared from just two ingredients, is ideal for this kitchen device.

We will need:

  • flour – 200 g;
  • chicken eggs – 2 pcs.

You can add another pinch of salt, but be extremely careful, because... even one miniature crystal that has not completely dissolved in the egg mass can damage the teeth of the device.

How to prepare dough for noodle cutter:

  1. Stir the eggs with a fork or whisk and pour them into the flour. The latter should be twice as much as the whipped mass.
  2. Knead the dough as stiff as possible, for this we constantly add flour.
  3. Give it a flat shape by lightly rolling it out with a rolling pin.
  4. On the noodle cutter, set the thickness regulator to “1” - this is the maximum value. Roll the dough several times until it becomes elastic.
  5. We change the mode to “2” and continue rolling. We change the modes and repeat the steps until we reach the minimum value (usually “8” or “9”), which allows us to obtain a perfectly thin layer of dough.
  6. We put on the noodle attachment and cut.
  7. Dry the finished product well, first spreading it out in a thin layer or hanging it.

Homemade noodles prepared according to this recipe are tender, long, and can be used as a side dish for meat/fish/vegetable dishes or added to soups/broths. It is stored without losing its shape and properties for up to two to three weeks.

Choux pastry for noodles

This dough recipe will appeal to those who like to experiment when classic version the preparation is fed up or does not seem very successful. Boiling water makes it possible to obtain amazing softness and plasticity of the finished product.

Among other advantages:

  • rolls out without any effort;
  • easy to mold;
  • does not stick to hands;
  • does not require endless addition of flour.

Moreover, spoil choux pastry almost impossible.

Ingredients:

  • flour – 400 g;
  • boiling water – 250 ml;
  • salt – 0.5 tsp;
  • olive or sunflower oil – 50 g.

Step-by-step preparation:

  1. Pour oil into boiling water, salt the resulting mixture, and add 1⁄2 part of the flour.
  2. Mix with a mixer (installing the dough attachment) or for 10-15 minutes in the bread machine in the “Dough” mode. At first, you get a mass of incomprehensible consistency with an abundance of lumps, but after a few minutes the dough becomes smooth, elastic and homogeneous.
  3. Continue kneading, gradually adding the rest of the flour. The end result should be cool, and at the same time very soft dough. If you have mixed it, the situation can be saved using a regular plastic bag: place the dough inside for 30 minutes, it will become more pliable, resembling soft plasticine.

That's all, all that remains is to roll out thin layers and cut them into long narrow strips, as described above.

What dough to make rice noodles from?

Popular in Asian cuisine rice noodles It’s easy to prepare at home. The dough recipe for it is not much different from its egg counterpart, the only difference is that rice flour is used instead of wheat flour.

It can be purchased in grocery hypermarkets, or obtained at home by pre-washing and drying rice cereal through a coffee grinder, grinding it with a blender or in a food processor.

To knead the dough, you will need the following ingredients:

Let's prepare it like this:

  1. Pour flour into a bowl.
  2. We make a hole in it.
  3. Beat in the eggs, add salt, and knead into a stiff dough.

After this, cover it with a towel and leave for 30 minutes. The remaining steps are identical to those described in previous recipes.

For the udon noodles

Unusual pasta, similar to thick, long threads, is considered fast food in its homeland. However, this does not prevent the product from being of the highest quality. Udon noodles are prepared from wheat flour with the addition of water and salt; the color differs from the egg variety; here it is snow-white. Shades may vary, it all depends on the type of flour used. There are many options for preparing dough for homemade udon noodles; we’ll use the basic one.

Ingredients:

Unrefined wheat flour (wallpaper) – 500 g, premium quality – 150 g;
boiling water – 1 faceted glass;
salt – 4 tbsp. l.

Step-by-step preparation:

  1. Combine the salt with boiling water, stir the liquid until the crystals are completely dissolved.
  2. In a separate bowl, mix two types of flour.
  3. Make a funnel, pour the saline solution into it, and knead the dough.
  4. We form a ball out of it, wrap it in cling film, and roll it into a thin cake.
  5. We fold it in several layers and roll it out again, wrapping it with a new layer of film (you can use a plastic bag). We repeat the cycle 4-6 times.
  6. Once you have a smooth, delicate dough structure, leave it to “rest” for 4 hours.
  7. Roll out the workpiece again to 3 mm thickness.
  8. Sprinkle with flour, roll into three layers, and use a sharp knife to cut into rings 2-4 mm wide.
  9. We transfer the semi-finished product to a cutting board or other surface convenient for placing in the freezer. Freeze the udon noodles for 1 hour.
  10. We prepare Japanese culinary masterpieces from it - kare-udon, tempura-udon, yaki-udon, etc.

Unused noodles can be stored in the freezer in an airtight container for up to 30 days.

How to knead dough for wok noodles

When preparing the incredibly popular boxed noodles, the vegetable and meat components, and, of course, the sauce matter. Strangely enough, such close attention is not paid to the pasta itself, on which the dish is based.

If you want to prepare this Chinese delicacy at home, you can knead the dough from buckwheat, rice or wheat flour; egg wok noodles are no less in demand. Choose the option that you like, equally tasty Wok made from funchose and soba.

Do you want to please your loved ones with something delicious? Egg noodles, like nothing else, are suitable for both breakfast and dinner. She will not leave either her gourmet husband or her little children indifferent, because she prepares it with her own hands with great love and care.

Classic recipe for homemade egg noodle dough

This option good for beginner cooks, since the products used here are available to everyone, and the cooking process is easy and not burdensome.

Kitchen appliances and utensils: wooden rolling pin, board, knife, deep bowl.

  • It is better to take homemade eggs, with a bright orange yolk, then the noodles will come out a beautiful yellow color.
  • The water for the test should be slightly warmed up., but make sure that it is not hot - it loves warmth and warm hands, so it is easier to knead.
  • The flour must be sifted first to enrich with oxygen and make the dough not clogged.

Step-by-step preparation

  1. Break 4 eggs into a bowl.
  2. Salt with 2 pinches of salt, pour in 4 tsp. water, stir.
  3. Gradually pour half of the flour (2 cups) into the bowl, stirring with a spatula.
  4. Then, in the same bowl, knead the dough with your hands.
  5. Separate 5-6 tsp. flour for sprinkling. Sprinkle the surface of the board or table with flour, transfer the dough onto it and knead for about 5 minutes, adding the rest of the flour.
  6. Knead until elastic and smooth so that it does not stick to your hands, roll into a round bun.

  7. Cut into 8 pieces. Take one part and wrap the rest back in film so they don’t dry out.
  8. Dust the work surface with flour again.
  9. Knead the remaining 1 piece of dough, roll it into a log and place it on the prepared surface.
  10. Roll out very thinly with a wooden rolling pin to a thickness of approximately 1 mm.
  11. When rolling, gradually add flour to the table so that the dough does not stick. Place the rolled out layer on the board and leave to dry for 20 minutes.
  12. At this time, the same manipulations are done with the remaining balls. Cut the dried dough layer into 4 pieces of the same width, fold them one on top of the other and cut crosswise, fold again and cut into thin strips (approximately 2 mm each) - exactly the thickness needed for the finished noodles. That's it, you can start cooking!

Recipe video

If you would like to learn more about the process of making your own egg noodles, watch the following video.

And this dish will greatly please the smallest household members who are picky about any food. All products and dyes here are exclusively natural.

Cooking time: 1 hour.
Number of servings: 8.
Kitchen Tools: blender, knife, large board, rolling pin.

Ingredients

Cooking steps

Preparation


Preparation


Spinach Noodle Dough (Green)


Carrot Noodle Dough (Orange)


Beetroot noodle dough (red)


Cut the rested dough into strips and boil in chicken broth, you can do it in regular salted water. You can also dry it and put it in four different containers, so you can then cook proportional amounts of colorful noodles.

Recipe video

You can learn a more detailed process of making colored egg noodles in the next video.

This is original and very tasty dish, which combines Italian and Asian cuisines. For it, you can take noodles prepared according to one of the above recipes. And the dressing will be fresh bright vegetables, rich chicken broth and juicy pieces of chicken fillet.

Cooking time: 40-50 minutes.
Number of servings: 4.
Kitchen tools: knife, cutting board, 2 liter saucepan, deep frying pan.

Ingredients

Cooking steps

  1. Wash chicken breast under cold running water. Dry. Cut into thin strips, removing all veins.

  2. Boil 1.5 liters of water in a saucepan, add 1 tsp salt. salt, pour in 1 tbsp. l. sunflower oil, throw in the noodles.
  3. Cook for about 5 minutes, no longer, because then it will still be cooked in the sauce. Stir constantly with a spatula to prevent sticking.
  4. Finely chop 2 cloves of garlic with a knife, fry for 2-3 tbsp. l. olive oil. The garlic will give off its aroma to the oil. As soon as it starts to sizzle, you should immediately remove it, otherwise the oil will become bitter.
  5. Place strips of meat in a frying pan with aromatic oil and fry over high heat until golden (2-3 minutes, no more, otherwise the meat will become tough and dry).
  6. Throw in diced tomato and bell pepper.

  7. Add the contents of 1 pack of Knorr chicken broth to the frying pan; it will give the dish a richer aroma and taste.
  8. Place the noodles in the pan, adding a little of the water in which they were cooked. This is necessary so that the dish does not burn.
  9. Fry for another 2-3 minutes, stirring gently with a spatula.

The finished dish can be decorated with chopped parsley and served!

Recipe video

If you have any questions about making homemade noodles with chicken fillet, you can watch the following video.

How to decorate and what to serve with

  • When noodles are served as a side dish, they are placed in a flat wide plate and seasoned with sauce or frying.
  • You can place sautéed onions and carrots on top of the finished noodles.
  • You can also grate hard cheese.
  • Okay simple put a piece on top butter and generously sprinkle with fresh herbs.
  • It goes well with small cracklings and fried onions.
  • A good addition is sour cream cheese sauce(add 70 g to 200 g sour cream hard cheese, grated on a fine grater, heat in the oven until a homogeneous emulsion).

Note to the hostess

  • The thinner the dough is rolled out, the more tender the finished dish.. If you place a piece of colored paper under the dough of the correct thickness, it will show through.
  • To cook 200 g of noodles, you need to boil 1 liter of water, add ½ tsp of salt. salt, pour in 1 tbsp. l. sunflower or olive oil and throw in the noodles. Boil for 7-8 minutes, stirring to prevent sticking. Pour into a colander and let the water drain completely.
  • If you are not going to cook it at the moment, you can stock up, dry the well-prepared noodles on a tray in one layer, and put them in a container with a lid or put them in a jar.
  • If under-dried, it quickly deteriorates in a closed container: it grows moldy and becomes dark and unattractive in appearance.

Alternative dishes

  • Interesting homemade option pasta- This is a recipe for stuffed cannelloni.
  • Also a good recipe for making tender.
  • Lovers asian cuisine You may be interested in recipes for preparing unusual, but no less tasty and appetizing.

It turns out that it’s not so difficult to prepare a delicious homemade lunch with a few ingredients on hand: flour, eggs, vegetable oil. Well, and a little more imagination. And if you have a couple of extra hands or arms, the process of chopping and cooking can turn into a fun family activity! You just have to start! Is there anything else you can add? Suggest your own recipe and design options, they may be useful for others. Write in the comments.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

The abundance of pasta in stores from the best manufacturers will not replace the taste of homemade noodles. Recipes for its preparation and use in different dishes known in many cuisines of the world: Chinese, Italian, Tatar, Russian. Homemade noodle dough is made from different varieties flour, of different widths, lengths, shapes and colors, manually and using household appliances.

General principles for making homemade noodles

When preparing dough according to any recipe, you should sift the flour; you can use coarse grinding, which is much healthier. Mix all ingredients thoroughly using a mixer or blender, then the product will turn out more airy. The thickness of the noodles, the shape - bows, corners, diamonds, stripes - your personal preferences. The semi-finished product must be dried at room temperature or in the oven at low settings, store in linen or paper bags.

Homemade noodle dough recipe

Every housewife has her own recipe for making homemade noodle dough. Some make it from egg yolks, others use eggs, others add a little warm water or vegetable oil to the dough. The common thing is the use of natural homemade eggs and flour premium, these components will provide delicate taste dishes. To prepare it you will have to work hard, you need to knead for a long time and roll out thinly.

Classic homemade noodle dough

  • Time: 45 minutes.
  • Cuisine: Russian.
  • Difficulty: easy.

The classic way to prepare homemade noodles involves using eggs without separating the whites; water is added as needed. Most housewives like it because it is the simplest and most economical, it is also used in the preparation of noodle soup in restaurants of traditional Russian cuisine, and besides, it is very tasty.

Ingredients:

  1. Wheat flour– 500 g.
  2. Eggs – 2 pcs.
  3. Salt – ½ tsp.

Cooking method:

  1. Thoroughly beat the eggs with salt with a mixer or whisk and pour into the well in the flour.
  2. Knead a thick dough, cover with a towel or wrap in cling film to prevent it from drying out. Do not put it in the refrigerator; at room temperature, the gluten will swell faster and will be easier to roll out.
  3. Roll out, roll, cut the flattened roll diagonally into thin strips, shake and leave for a couple of minutes.
  4. Use to prepare the desired dish or dry for storage.

Rice dough for homemade noodles

  • Time: 30 minutes.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 360 kcal per 100 g.
  • Purpose: for second and first courses.
  • Cuisine: Pan-Asian.
  • Difficulty: easy.

Dough for homemade noodles can be prepared not only from wheat flour, but also from other cereals or a mixture of cereals. From Japanese Chinese cuisine Rice noodles came to us, they are very tasty, they have found many fans around the world. In Japan, it is prepared from special rice with a high starch content. In our conditions, you can make rice powder yourself, grind it to the finest consistency from round starchy rice.

Ingredients:

  1. Rice flour – 500 g.
  2. Eggs – 3 pcs.
  3. Water – 1 tbsp, l
  4. Salt – ½ tsp.

Cooking method:

  1. Using a blender, mix salt, eggs, water and add flour to the pile.
  2. The dough does not need to be kneaded for as long as other semi-finished products.
  3. Roll out a small piece until very thin and dry.
  4. Roll it up, cut it into thin strips and you can cook it. Cooked rice noodles are stored like other types of noodles.

Eggless noodle dough

  • Time: 50 minutes.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 310 kcal per 100 g.
  • Purpose: for first and second courses.
  • Cuisine: Italian.
  • Difficulty: easy.

To prepare this option, you will need high-quality flour with a high gluten content; in Italy they use the semolina (durum) variety. Otherwise, the product will stick together or boil over and the dish will turn out unappetizing. It will take a lot of effort to knead, so it is advisable to use a special device for making paste at home.

Ingredients:

  1. Wheat flour - 2 cups.
  2. Water – half a glass.
  3. Salt – ½ tsp.

Cooking method:

  1. Combine flour with salt and gradually add water to it.
  2. Knead thoroughly, leave for half an hour, sprinkle, roll out.
  3. Cut into strips of the desired thickness.

Buckwheat noodles

  • Time: 60 minutes.
  • Number of servings: 4 persons.
  • Calorie content of the dish: 345 kcal per 100 g.
  • Purpose: dinner, lunch.
  • Cuisine: Pan-Asian.
  • Difficulty: easy.

Buckwheat noodles came to us from the East, the dish is popular, good for cooking during Lent, tasty, full of minerals. Store-bought buckwheat flour is quite expensive, but it is not difficult to make at home, just make sure that no whole grains of cereal get into it. Prepared without eggs according to the traditional method oriental recipe with the addition of wheat.

Ingredients:

  1. Wheat flour - 2.5 cups.
  2. Buckwheat flour - 1.5 cups.
  3. Water – 1.5 cups.

Cooking method:

  1. Mix the ingredients and gradually pour in hot water, knead the elastic dough and leave for half an hour.
  2. Roll out small portions to a thickness of 5 millimeters, cut into strips, do not go any thinner as it will tear.
  3. Send the noodles to boil or dry; this will take a little longer than preparing products made from wheat flour.

Dough for noodle cutter

  • Time: 35 minutes.
  • Number of servings: 4-6 persons.
  • Calorie content of the dish: 320 kcal per 100 g.
  • Purpose: dinner, lunch.
  • Cuisine: Russian.
  • Difficulty: easy.

Making homemade noodle dough at home is easy, but it requires considerable effort to knead it, roll it out, and cut it into thin strips. Rolling and cutting devices came to the aid of housewives ready dough. In this case, it should be steeper, but does not require additional drying before slicing.

Ingredients:

  1. Wheat flour – 600 g.
  2. Eggs – 5 pcs.
  3. Salt – 1 tsp.

Cooking method:

  1. Mix eggs with salt, add water if necessary.
  2. Pour the whipped mixture into the prepared flour and knead into a stiff dough.
  3. After the dough has rested, roll it out and cut it into small squares.
  4. Pass the resulting pieces through a noodle cutter.

In the bread machine

  • Time: 45 minutes.
  • Number of servings: 6 persons.
  • Calorie content of the dish: 340 kcal per 100 g.
  • Purpose: lunch, dinner.
  • Cuisine: European.
  • Difficulty: easy.

A popular recipe for homemade noodles made from egg yolks. This option will be slightly higher in calories than the classic version, but it has a pleasant yellow color, practically does not boil over, retains its shape, and the broth remains transparent when cooked. The process of preparing noodle dough has been greatly simplified with the advent of bread machines in our kitchens. At the end you will get a perfectly kneaded dough, and you will have an extra 15-20 minutes for other things.

Ingredients:

  • Wheat flour – 400 g.
  • Egg yolks – 6-8 pieces.
  • Vegetable oil – 50 g.
  • Salt – ¼ tsp.
  • Water – half a glass.

Cooking method:

  1. Sift the flour and pour into the bread machine.
  2. Pour in the whipped egg yolks with salt, vegetable oil and a little water.
  3. Set the mode provided by the device model.
  4. Cut the resulting lump of dough into 4 parts. Roll out with a rolling pin to a thickness of no more than 2 mm, ideally the dough should be translucent.
  5. Leave the resulting layer to dry for 15–30 minutes.
  6. Roll the rolled out cake into a roll, cut with a sharp knife into strips of the desired thickness.
  7. If you are not going to cook the dish right now, then lay the semi-finished product on paper to dry.

How to make homemade noodles in different colors

To prepare homemade noodles of different colors, you need to include plant components of the desired color and get the result as in the photo from the best pasta manufacturer. For a green color, add spinach along with other ingredients. Turmeric or boiled carrots will give yellow and orange colors. Tomato paste or beets will give the pasta a red tint. By adding chopped herbs and spices, you will get a semi-finished product “speckled”.

Video

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Homemade noodles, mixed only with eggs and flour of the highest quality, are decidedly different from store-bought counterparts, and they will cost mere pennies. Dried noodles can be stored in a paper or linen bag and used if necessary.
I'll show you a simple one step by step recipe preparations like this the most delicious noodles in an uncomplicated way.
Homemade noodles will definitely decorate and complement the dish if you use it instead of store-bought ones.

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.


Just three ingredients!

Making homemade noodles:

1. Sift the flour through a sieve into a deep bowl. Make a well in the center and crack 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. Place it in a bag and let the dough rest for 10 minutes.


3. The 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 to dry a little.


5. Once all the dough is rolled out and dried, you can start cutting the noodles. To prevent it from being 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 the noodles into thin pieces.


8. The rolled noodles will begin to unwind if you lift them up and crush them with your fingers.


You can immediately use these noodles to prepare a side dish or cook soup with them in chicken broth. If you dry homemade noodles for some time, they will be perfectly stored in the cupboard until the next use.

There are a great many recipes for dough for homemade noodles, but, as a rule, they are all based on eggs. I prefer water noodles with the addition of just one egg. It seems to me that such noodles turn out more tender.

Please note that you may need more or less flour than the specified amount. The main thing for us is to ensure that the dough sticks off your hands and the table surface and is plastic. Don't overwhelm it with flour, just knead well and patiently.

To prepare the dough for homemade noodles, we will prepare the products according to the list.

I trust my assistant to knead the dough - a stand mixer. The attachment is a hook. Of course, you can knead the dough with your hands in the same way as in a mixer.

So, add the egg, salt and water to the mixer bowl. Mix well with a whisk.

Add flour and knead the dough.

This is what the lump should look like. The dough is quite heterogeneous. Then there are two options for the development of events. First: cover the dough with film and let it rest for 10 minutes, and then knead again, but with your hands. The second option, which I use very often: forcefully throw the dough onto the table. We do this about 20 times. Before our eyes, the dough becomes more plastic and homogeneous.

This is how you get a lump.

Divide the dough into pieces, which we roll out into a thin layer, adding flour. You only need a little flour.

The photo shows how thin the dough is rolled out: the pattern is visible through it.

We do this with all the pieces.

Next, they need to be dried so that the noodles can be cut. I dry it like this: I put a towel on the ironing board and hang the rolled out layers. This is roughly what it all looks like :-) My dough dries out after only 15 minutes, because the air conditioner is constantly running.

And the stripes are like straws. I don't like it when the noodles are long. Please note: no need to add flour! The finished noodles will not be covered in dust.

This is how noodle dough is made using water...

And noodles from it.

 

 
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