Homemade egg noodles recipe for Skripkin dough. Step by step recipe with photos and videos. Rice noodles at home

How often do you buy pasta? Our family loves pasta, especially the kids. But much tastier than store-bought horns and vermicelli, it turns out homemade noodles on eggs: yellow, like the sun; rich, tender, it just melts in your mouth!

And what a mouth-watering chicken soup with homemade egg noodles turns out - you will lick your fingers! If you cook it in a rich, golden broth, put circles of orange carrots, sprinkle with bright, fresh parsley ... you won’t drag children from such a first course by the ears! And adults too, by the way. They will eat for breakfast, lunch and ask for more.

And how to make noodles on eggs at home, and without ingenious devices like a noodle cutter, I will tell you now! Very simple: a minimum of ingredients, a rolling pin and a knife - that's all we need to cook it. A decent portion is obtained from 100 g of flour - enough for two soups in a three-liter saucepan. The first batch of noodles can be cooked immediately, and the second batch can be dried and stored perfectly for several days.

Ingredients:

• For every 100 g of flour -
• 1 chicken egg;
• ½ teaspoon vegetable oil;
• ¼ teaspoon salt.

If you take eggs from a homemade chicken, with a bright, orange yolk, then the noodles will be as fun as a dandelion! The egg you need is not small - otherwise the wet ingredients may not be enough, and you will have to add more oil to the flour; - and not less than medium, closer to large.

Chicken for soup with noodles is also better to take at home, and not a broiler - firstly, it is more useful, especially for children; secondly, much tastier. Let the homemade chicken cook for a very long time, compared to the purchased one - but the broth is excellent. Try it for comparison. But, of course, it is better to buy a bird from trusted sellers. Or in the store from the poultry farm, there are soup chickens, and these are suitable for us. They look sinewy and slender, compared to well-fed broilers, but if you cook for two hours, you get soft meat and tasty broth.

Now let's cook the noodles!

Recipe for homemade noodles:

Sift the flour on the table. You can cover its surface with a sheet of pastry parchment so that you don’t wash it later :) Or cook the dough in a spacious bowl. Salt the flour a little.

At the top of the hill, make a recess and break the egg into it. Of course, after thoroughly washing the shell.

After mixing with a spoon, we continue to knead the dough with our hands, and so that it does not stick to them, grease with a little vegetable oil.

It takes quite a long time to knead the dough for noodles, as well as for strudel: five minutes, and preferably all 10: with prolonged kneading, gluten forms in the dough, so it becomes possible to roll it thinly without tearing.

And, since the dough comes out quite steep, kneading it is a wonderful workout for the hands! A dozen push-ups and heel pull-ups will definitely replace! It takes some effort to knead the noodle dough properly, but it's a lot of fun :) At first it will be uneven and stubborn, but then you will notice that the dough becomes elastic and smooth. Aha, so it's done! Now we wrap it in a food bag or film and put it in heat “rest for 15-20 minutes.

After a while, we start rolling out the dough - another exercise for arm strength! A hard-boiled egg dough will tend to shrink as it rolls out, like rubber. But don't worry - the noodles won't be like that! On the contrary, if you try and roll it out thinly, so that the pattern on the table shines through the dough, the noodles will be tender and very tasty!

If the dough is a little sticky, you can lightly dust the table with flour. But not much, so that the dough, absorbing flour, does not become even cooler :)

Having rolled out a thin, luminous layer, leave the dough for ten minutes to dry. Well, these are not dumplings, which, having rolled out a little, must be urgently sculpted until they are dry and molded! Noodles, on the contrary, are more convenient to make from dried dough, then it does not stick together.

Alright, now let's get to the fun part! You can call the helpers of the children. We turn the dough into a roll, not very tightly. And cut it into rings, 3-4 mm wide.

And then we take each spiral roll and shake it over the table so that it turns around! Doesn't want to turn around? Gently help with your hands, carefully so that the tender long noodles do not tear.

Long strips of dough are obtained - here homemade noodles are ready! Loosely scatter the strips of dough on the table or on a large board so that they do not stick together. Now you can dry them well in the air - or add them to the soup.

And how to cook soup with chicken noodles, I will also share with you now.

So, first of all, we prepare and cook the chicken. Immerse in cold water; when it boils, wait a minute and drain the first water. Having typed a new one, cook until the meat becomes soft (we try with the tip of a knife). In the meantime, the chicken is being cooked, you can peel the little things three potatoes (although you can cook noodles without potatoes), one medium carrot, a small onion. Let the greens be dipped in cold water in advance, let the earth soak from the branches.

Add potato cubes, carrot circles, finely chopped onion to the pan (or you can put and boil a whole onion for taste if your family doesn’t like it when pieces of onion come across in the soup) - and cook further, for about 10 minutes, until the vegetables begin to become soft .

Now you can salt the soup (for 3 liters - an incomplete tablespoon of salt or to taste), and pour the noodles into the boiling broth. Stir immediately so that it does not stick together into a dumpling. We also put 1-2 bay leaves and chopped fresh parsley in the soup - the aroma and taste will be delicious! After adding the noodles and herbs, the soup needs to be cooked in just a couple of minutes. It will boil for 2-3 minutes, and you're done: tender homemade noodles are cooked very quickly.

Pour hot soup with chicken noodles into plates and invite the household to the table!

Of course, now in stores there is a large selection of pasta. However, as my mother did before, I still cook my homemade noodles of different widths at home (for soups and second courses). In the past, I made egg, and now lean without adding eggs.

I like such “manual” noodles, not too thin and cooked with my own hands, and therefore I don’t feel sorry for the time spent on this.

I made a recipe for making homemade noodles without eggs and showed it with the addition of a color shade to it.

Multi-colored pasta can be prepared by adding various products with coloring properties to the dough:

Yellow Homemade Eggless Noodles - Basic Recipe

Compound:

for about 2 servings

• 100 g flour
• 1/3 tsp turmeric (optional)
• 50 g hot water

How to cook homemade noodles:

1. We prepare products.

   

2. Pour flour into a bowl for kneading dough. If desired, add turmeric to obtain a yellow tint, mix.
3. We make a deepening and pour not very hot water (I have it with a temperature of 35-45 degrees) and vegetable oil.

   Note: I do not add salt to the dough, but if you add it to your taste, then it is better to do this by adding and stirring the salt in the liquid (water, juice) and only then pour it into the flour.

4. Grabbing the flour from the edges to the center with liquid, first knead the dough with a spoon, and then knead it with your hands, forming a ball. Dough for noodles without eggs is ready. Once covered, set it aside for a while to cool down.

   

   Ready dough

5. Sprinkle the surface of the table with flour and roll out a layer of dough, achieving uniform rolling and the same thickness.

   

   Roll out into a layer

6. Sprinkle the rolled out large sheet of dough well with flour so that the layers do not stick together later. It can be immediately cut into long strips of the desired width, or you can fold the sheet one or more times together (or roll up) and cut across the strips, and then unfold them.

   

   Sprinkle with flour and fold

7. When cutting, I get strips of dough 1 mm thick, for soup I cut noodles 0.4-0.5 cm wide, and for second courses - 0.8-1 cm.

   

   Cut into strips

8. Sliced ​​homemade noodles without eggs are laid out for drying on a large cutting board or paper.

   

   Leave to dry

9. When the strips on top dry a little, gently turn them over from time to time.
10. It takes me about half a day to dry (I cut in the morning and collect late in the evening), but this, of course, depends on the temperature and humidity in the room. With the amount of ingredients that is given in the composition, I get 115 g dry noodles.
    
    

    

    Noodles rolled in nests

How to store:

We store ready-made homemade noodles in the same way as purchased ones. I store in a paper bag (long vertically) and a cloth bag (short loose). If neither one nor the other is available, then it can be stored in a closed glass container. However, if you added fresh herbs to the dough, then do not completely cover the container with a lid, but only cover the hole with parchment paper.

Yellow-orange homemade noodles

Compound:

• 100 g flour
• 50g carrot juice (or for a more orange color: 40g tomato sauce + 10g water)
• 1 st. l. (10 g) vegetable oil

Eggless Noodle Recipe:

Soup with homemade noodles and vegetables

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 make 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 up, add some salt and, pouring a small amount of flour into the bowl first, 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 I 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, laying 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!

And on the pages of the Notebook, I share recipes that I use myself and cook according to them for my family and guests.

Today we have a recipe dough for homemade noodles. I confess that I didn’t use any recipe for homemade egg noodles before, I kneaded it by eye from eggs, water, flour and salt. Well, when an assistant baker appeared in my kitchen, she began to look for the ideal proportions of the components for the recipe homemade noodle dough in a bakery. So, to put them in a bread machine, and take out the finished dough for homemade egg noodles from it, without mixing anything later. In addition, while the bread machine is working on the dough, you have free 15-20 minutes. The bread machine makes life very easy for such people who, due to some circumstances, cannot knead the dough in any way. Since the birth of my son, we have been doing massage at home. I think our favorite masseuse Elena Aleksandrovna will not be offended if I mention her here 😉 So, talking to her, she complained to me that she doesn’t spoil her family with either homemade dumplings or noodles, because masseurs sometimes have hands after massage sessions it hurts so much that it’s not up to the test at all! And here is such a beauty, the machine kneads the dough! I even make it in my bread maker.

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’ll say that such a proportion of the dough is designed for a large family or for cooking homemade as a second course or side dish, as well as preparing homemade noodles for the future. Homemade noodles can be dried and stored like any pasta. You can boil your own noodles, as for lagman, until tender, season with butter and freeze, and then simply reheat or add at the end of cooking.

When I cook homemade mushroom noodles, homemade meatball noodles, or poultry (chicken, turkey, goose) noodle soup, I reduce the ingredients to homemade dough recipe egg noodles about as much, and this can be a bit too much:

• Wheat flour - 250 g,
• water - 60 ml,
• egg - 2 pcs.,
• salt - 10 g.

Let me remind you that in 1 cup 250 ml 130 g of flour, if poured not with the top, but before the rice. And in 1 teaspoon without a slide, just 10 g of salt.

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

1. dough kneading,
2. maturation of dough
3. rolling dough,
4. Cutting dough for noodles or blanks for dough products

Decide for yourself how you knead the dough for homemade noodles, with your hands, using a bread machine or a food processor.

How to cook dough for homemade noodles in the bread maker:

Put all the ingredients for the noodles into the bread machine at once

and choose the mode, who has what: “Pasta”, “Dumplings”, “Dough” or any other program in which the kneading starts immediately, for example, “Cupcake” or “Pizza”.

The dough for noodles 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, it must be sprinkled with flour, covered with cling film or put in a plastic bag so that a weathered crust does not form. Or you can just cover the bun of dough with an overturned bowl. It happens that low-quality flour comes across and the dough begins to “float”, then it is necessary to increase the amount of flour when kneading dough for homemade noodles.

How to make colored homemade noodles?

Very simple, replace part of the water (or completely) with vegetable juice: carrot, beetroot, sorrel juice .... And then you 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 dough cakes (layers) with flour and dry them on the table, so that it is convenient to cut them 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 it in the oven in a thin layer on a baking sheet at 70 degrees.

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

The process of making and cutting homemade noodles is greatly facilitated by a special machine, noodle cutter. With the help of a noodle cutter, you can thinly roll out and cut the dough for pasta, dumplings. How to make homemade noodles on the Imperia noodle cutter, the video recipe will tell:

And yet, in cooking homemade noodles for lagman eggs are not used, the dough for such noodles is made from boiled water and flour. Well, in order to properly make noodles for lagman, just like homemade vermicelli, you need experience in pulling:

Enjoy your creativity and delicious homemade noodles!

P.S. If the network is busy, you may not be able to access it, just try again several times 🙂

High-quality noodles bought at the store can be cooked at home, for example, cook delicious soup with it or cook it separately and serve it with some kind of sauce, with meat, fish, vegetable dishes, with mushrooms or. It is even tastier to cook all these dishes with homemade noodles.

Homemade noodles taste better, at least not only because you make them yourself, but also because you strive to use the highest quality products and do everything in the best possible way.

Homemade noodles are made from thinly rolled dough manually with a knife or with a homemade noodle cutter (a very useful device for such a case, some houses even have such devices from Soviet times).

Let's talk about the recipes for making dough for homemade noodles, from which you can cook the most delicious and healthy dishes at home.

Dough for homemade noodles can be made not only from wheat flour, but also from a mixture of wheat flour with flour from various other cereals, if you want, with additives. In such noodles there will be much less gluten (which is contraindicated for some), in addition, for example, buckwheat noodles are interesting not only for lovers of Pan-Asian cuisine, but are also very suitable for nutrition with diabetes and overweight problems.

The simplest dough for homemade noodles made from flour and water without eggs - recipe

Ingredients:

• whole grain spelled or wholemeal flour - about 2 measures;
• water - 1 measure.

Cooking

Knead the dough from the sifted flour and cold clean water (you can use a mixer with a spiral nozzle). Mix thoroughly. The dough should be pretty tough. We roll out the dough into thin layers and make noodles with a knife or with the help of a noodle cutter. Do not scatter closely - lay out the noodles in one layer to dry on clean paper, at least for 3 hours. Until the state of al dente, homemade noodles are cooked for about 5 to 8 minutes.

If you want to increase the healthiness of noodles, you can take 2 measures of wheat flour and mix with 1 measure of oatmeal and / or barley. If you did not find barley flour on sale, you can get it by grinding ordinary pearl barley in a home grinder like a coffee grinder.

Egg Noodle Dough - Recipe

Ingredients:

• wheat flour or mixed with oatmeal and / or barley - about 2 cups with a volume of 250 ml;
• water - 1 glass;
• chicken egg - 1 pc.

Cooking

Knead the dough from the sifted flour and cold clean water. Add an egg. Mix thoroughly, but not for long, you can use a mixer with a spiral nozzle at low speed. Roll out the dough into a thin layer and cut the noodles using a knife or pasta cutter. We lay out the noodles on a sheet of paper, let it dry (see above).

Egg noodles are more nutritious and high-calorie than simple ones; they are also remarkable in that they are less boiled during cooking. Cook egg noodles until al dente for about 8-10 minutes.

In China, they are very fond of noodles, where they cook it from the flour of various cereals and even from the flour of legumes. Rice and buckwheat noodles are especially loved in China.

Dough for Chinese - homemade recipe

Ingredients:

• buckwheat flour - 1 measure;
• wheat flour - 1 measure;
• water - 1 measure.

Cooking

We mix wheat and buckwheat flour, sift and knead the dough in water (or with the addition of an egg), if you want to make the noodles lighter, you can add rice or corn starch, but not more than 1/4 of the total volume. We roll out the dough into a layer and make noodles with a knife or noodle cutter.

Homemade rice noodles are made in the same way (it takes no more than 8 minutes to cook).

Even in the dough for homemade noodles, prepared according to any of the above recipes, you can add powdered spices (for example, curry mixture), tomato paste, or finely grated fresh herb paste. Such additives not only give the noodles new colors and tastes, but also significantly increase its usefulness.