Homemade egg noodles dough recipe. Step by step recipe with photos and videos. Egg noodles with shrimp and mushrooms

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 delicious 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 confectionery parchment so that you do not 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.

The dough is not homogeneous, you need to knead more

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.

And now it is homogeneous, well mixed

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!

Noodles are pasta in the form of elongated flour strips. It is used in various dishes of many countries, as it is combined with many products. Noodles originated in northern China.

The benefits and harms of the dish

Egg noodles contain a large amount of vitamins (A, E, PP), macro- and microelements (manganese, iron, potassium), amino acids (threonine, histidine, lysine, cysteine, aspartic acid). It is well absorbed and can serve as a dish to restore the strength of an organism weakened for one reason or another.

Beneficial features:

1. Cleansing the body of toxic compounds.
2. Improvement of the stomach.
3. Favorable effect on the brain.
4. Help in the fight against depression.
5. Increase the protective properties of the immune system.
6. Help in the recovery of the body after suffering serious illnesses.
7. Anti-inflammatory effect.
8. Maintaining blood cholesterol levels.

Despite the many benefits, the product should not be abused. The dish is contraindicated in people with a slow metabolism and obesity. Also, do not use the product for people who have gluten intolerance.

Food preparation

It takes about an hour and a half to prepare. Most of the time is spent kneading the dough and resting it.

Noodles at home can be made in different shapes, for cooking you will need the main components: sifted wheat flour, egg, water, salt. The type of flour is not important. Eggs can be used not only chicken, but also quail, duck, turkey.

As for water, some recipes omit it or replace it with vegetable oil.

How to cook homemade egg noodles?

In order to make 7-8 servings of egg noodles at home, you should take:

• 7-8 Art. spoons of flour (with a slide);
• half a teaspoon of olive oil;
• Art. l. water;
• one egg;
• a pinch of salt

Step by step cooking homemade noodles in the photo:

1. Break the egg into the sifted flour, add a tablespoon of warm boiled water, a few drops of olive oil, salt. Mix the ingredients and knead the dough. Put the flour mass on the surface, which should be lightly sprinkled. Start kneading the dough, adding flour if necessary.
   
2. As a result, the flour mass should be dense and elastic. Wrap in a towel or wrap with a film, leave for 10-15 minutes.
   


3. Roll out each part separately. First, the ball should be turned into a cake, then rolled out in a thin layer. It is recommended to sprinkle the rolling pin and the rolling board to avoid sticking of the dough.
   
4. This stage of cooking involves cutting the resulting cakes into strips. Then they need to be stacked on top of each other and cut into strips.
   
5. There is another cutting option, more economical in time. To do this, fold the layers on top of each other and roll up in the shape of a tube. Next, cut the product.
   
6. Spread the finished product evenly on the surface so that it dries.
   

Nutritional value of 100 g of product:

• proteins - 8 g;
• carbohydrates - 55 g;
• fat - 2 g;

Calorie content - 303 kcal.

cooking options

Egg noodles without water

To prepare the product without water, it is advisable to use homemade eggs, but store-bought ones are also suitable.

Components:

• one chicken egg;
• a glass of flour;
• salt.

Recipe for homemade egg noodles:

1. First you need to sift the flour. Make a slide out of it, in the center of which make a recess, break an egg into it, salt a little.
2. Mix ingredients. When the dough becomes thick, transfer to the table (previously sprinkled with flour), start kneading until a homogeneous, elastic and smooth mass appears.
3. Next, cover the resulting mass and leave to infuse for half an hour.
4. After the time has elapsed, divide the dough into several parts, roll each into layers about two mm thick.
5. Then sprinkle the cakes with flour and roll in the form of a roll.
6. After that, you can cut pieces of arbitrary width, which you need to expand and lightly sprinkle.
7. In the event that the product is prepared for long-term storage, the pieces should be spread evenly on a surface sprinkled with flour and left to dry at room temperature.

Fold the finished product into a bag or container.

Homemade noodles with milk

For cooking you will need:

• 80 ml of milk;
• egg;
• a pinch of salt;
• a couple of st. l. rast. oils;
• 150-200 g flour.

Manufacturing:

1. Break the egg, liquid ingredients into a deep bowl, salt, stir. Gradually sprinkle in the sifted flour. Knead the dough, then wrap it in a bag or a clean towel, set aside for one hour.
2. Sprinkle the table with flour, roll out the flour mass in a thin layer and leave until it dries completely (about 60 minutes).
3. After the lapse of time, make strips of any width from the dried layer, then lay them in layers on top of each other and cut thinly.
4. Mix carefully with your hands. Then lay out on a surface to dry (you can use a large board, tray or baking sheet). Leave for 24 hours at room temperature. From time to time, gently mix the product with your hands.

There is also the option of cooking pasta without drying.

egg noodle recipe for bread machine

Required components:

• a couple of chicken eggs;
• 250 grams of flour;
• 60 ml of warm water;
• 10 gr. salt.

Manufacturing:

1. The first step is to place all the ingredients in the bread machine. Select the mode for kneading the dough (each model has a different name for the mode).
2. The flour mass in the bread machine is kneaded for about twenty minutes.
3. The finished dough should be left for 25 minutes, before that cover with a film or towel.
4. After the time has passed, the mass is divided into four parts, each of which is rolled into thin layers.
5. Sprinkle each cake lightly with flour and leave to dry slightly.
6. Then wrap each rolled layer in the form of a roll and cut into thin slices, which must be separated from each other and dried (you can use an oven heated to 70 degrees).

Arrange the finished product in storage containers or cook immediately.

Video recipe:

Egg noodles with spinach

To make colored pasta at home, you will need the following ingredients:

• 200 grams of flour and fresh spinach;
• one egg;
• salt and ½ teaspoon olive oil.

Manufacturing:

1. First you need to rinse the spinach well, you can fill it with water and leave to soak for five minutes, then wash the leaves under the pressure of water.
2. Boil water, salt (two liters - ½ tablespoon of table salt). Place the spinach in boiling water, cook for a couple of minutes (to give a more saturated color and softness of the greens). It is not worth keeping in boiling water longer, otherwise a swampy shade will appear.
3. After the time has elapsed, transfer the spinach to a colander in order to drain the excess liquid from the glass, cool. The result is about 80 grams of boiled greens.
4. Grind the spinach leaves together with the chicken egg in a blender to a pulp.
5. Next, sift the flour, make a hill with a recess in which you need to shift the vegetable puree, mix thoroughly with a spoon.
6. Then you need to pour in the oil and salt.
7. Start kneading the dough until elastic and smooth. Leave at room temperature for 30 minutes in a bag or towel.
8. After a while, you can roll out the cake, and then roll it up. Cut the folded layer into slices 1 cm wide, carefully unfold each.
9. Lay out on a surface to dry.

It turns out homemade green noodles. The finished product can be prepared immediately.

Egg noodles with curry

Required components:

• 100 grams of flour;
• one egg;
• salt;
• a third of a teaspoon of curry.

Manufacturing:

1. Mix the sifted flour with the egg, add the rest of the ingredients. Start kneading the flour mass.
2. Cover the kneaded dough until smooth with a film and leave to “rest”. Then roll out thinly, roll into a roll and cut into narrow strips.
3. Unroll sliced ​​plates and place on a drying tray.

Dried curry product can also be left for long-term storage or cooked immediately.

Noodles on quail eggs

For cooking, you can use not only chicken eggs, but also quail or duck.

Ingredients:

• five quail eggs;
• 300 gr. flour;
• 100 ml of vegetable fat;
• salt.

Manufacturing:

1. Beat quail eggs in a bowl, mix with fat. Then gradually add the flour sifted through a sieve. Knead the dough.
2. Then leave the flour mass to lie down, covered with a bowl or towel for 15-20 minutes.
3. After the time has elapsed, roll into thin layers, each roll up and cut into plates.
4. Put the pasta on the table, dry a little.

The product is ready.

Video recipe:

Noodles on duck eggs

Components:

• 300-350 gr. flour;
• three duck eggs;
• a couple of st. l. warm boiled water;
• 1.5 teaspoons of salt.

Manufacturing:

1. Beat duck eggs with water and salt. Gradually add the sifted flour while stirring. Knead the dough.
2. Leave the kneaded flour mass for a third of an hour, wrapped in a towel.
3. After 20 minutes, roll out the dough into thin cakes. Roll each into a roll, then thinly slice.
4. Carefully unroll the noodles, spread evenly on a floured surface. Leave to dry.

Store in containers or prepare immediately.

Depending on the thickness of the pasta, the cooking time varies from 7 to 12 minutes. It is recommended to add to the water, in addition to salt, a couple of tablespoons of olive oil. This will prevent sticking.

Cooked homemade noodles must be thrown into a colander so that excess liquid can drain. If olive oil was not added during cooking, you can put a piece of butter after cooking.

What to serve with?

Noodles with beef and vegetables

To prepare the dish, you will need the following ingredients:

• 300 gr. beef meat;
• 200 gr. pasta;
• carrot;
• Bulgarian pepper;
• a bunch of green onions;
• a couple of sprigs of cilantro;
• 2 - 3 garlic cloves;
• ½ teaspoon of ginger;
• 2 - 3 tbsp. l. soy sauce;
• tsp sesame seeds;
• table salt (to taste).

Manufacturing:

1. Cut beef meat into slices, put on a frying pan heated with fat. Fry until light browned.
2. Then add soy sauce, ginger, large pieces of garlic.
3. Boil pasta in salted water.
4. Place chopped onion, pepper, cilantro in the pan to the fried meat. Fry for ten minutes.
5. Add sesame seeds and pepper, salt.
6. Put boiled noodles into the prepared meat and vegetable preparation. Mix well. Cook for another five minutes.

with minced meat

Required components:

• 300 g of pork meat;
• 4 heads of onions;
• 200 gr. pasta;
• 2/3 tsp ground pepper;
• a couple of bay leaves;
• Bulgarian pepper;
• 6 art. l. tomato sauce / pasta / ketchup;
• 4 tbsp. l. rast. fat;
• salt.

Manufacturing:

1. Cut pork and onion into large pieces, pass through a meat grinder.
2. Fry in a frying pan heated with oil, then simmer for ten minutes under the lid. The components should be mixed periodically.
3. Then add ground pepper, bay leaves, salt. Mix well, after 2 minutes turn off the heat.
4. Boil noodles with a little rast. fat and salt. Place minced meat in a bowl with pasta, mix. Close the dish with a lid.
5. At this time, chop the onion heads, put in a pan with onions. Pass until light golden.
6. Then add the pepper cut into thin slices, salt, pepper, mix. Cook for about five minutes, then lay out the tomato sauce (you can use homemade lecho).
7. Mix the ingredients, simmer for 3-5 minutes.
8. Transfer the vegetable mass to the noodles with meat, stir well.

Put the finished dish on a plate, decorating with fresh herbs.

With mushrooms

Ingredients:

• 300 g of champignons;
• 250 g egg noodles;
• onion head;
• carrot;
• ½ cup cream;
• salt, spices.

Manufacturing:

1. Chop washed and peeled vegetables with mushrooms. Put on the pan. Fry, constantly stirring the mass.
2. Pour in the cream, add spices, salt. Mix the ingredients. Leave to simmer for 5-7 minutes.
3. Cook pasta with salt, then add a small amount of butterfat.
4. Next, put the pasta to the vegetable preparation, warm up for a couple of minutes.

Sprinkle the finished dish with herbs.

With seafood

Components:

• 400 g pasta;
• 4-5 art. spoons and 1 tbsp. l. - butterfat and vegetable, respectively;
• bulb;
• a pair of garlic cloves;
• 50 g of ginger root;
• half a stalk of celery;
• ½ st. dry white wine;
• 3-4 tomatoes;
• 250 g of seafood (you can use a frozen cocktail);
• fresh greens;
• salt (to taste);
• bay leaf.

Manufacturing:

1. Boil pasta until done.
2. Melt butter, mix with pasta.
3. Defrost seafood. Peel the shrimp, put on a separate plate.
4. Fry in a pan with butter for about 1-2 minutes on each side of the scallop. Serve with shrimp.
5. Peel and wash vegetables. Onion and garlic, chop the ginger into small pieces, cut the celery stalk into slices.
6. To the butter remaining after frying the scallops, add vegetable oil, put the onion mass. Pass for 5 min.
7. Then put the pieces of garlic, ginger and celery. Mix the ingredients, simmer for another 2-3 minutes.
8. Pour in wine, add bay leaf, pepper, salt. Mix and boil.
9. Next, lay out seafood (except shrimp and scallops). Cook 5-7 min.
10. Peel tomatoes and seeds, cut into cubes. Place on the workpiece. Stir, bring to a boil. Cook on low heat for about 3 minutes.
11. Then lay out the shrimp with scallops, chopped greens. Gently mix the ingredients, turn off the heat.
12. Pour the pasta with the prepared preparation, mix.

The dish is ready.

With chicken

Ingredients:

• 400 g chicken fillet;
• 500 g pasta;
• 100 g of carrots and onions;
• 75 g butter;
• 75 ml soy sauce;
• chicken egg;
• a pinch of ground ginger and coriander;
• salt, pepper (to taste).

1. Chop the peeled carrot into large slices, onion into half rings.
2. Cut the washed chicken meat into medium-sized pieces.
3. Boil pasta in salted water. Add butterfat.
4. In a separate bowl, beat the egg with the addition of soy sauce and pepper, then pour into a heated frying pan.
5. Next, place the pieces of breast, carrot, ginger, onion, coriander. Cook for about ten minutes. with strong heating.
6. After that, put pasta to the meat with vegetables, add soy sauce. Stir, simmer another 5 minutes.

The dish is ready.

Sauces

Egg noodles can be served with various sauces.

Teriyaki

Components:

• a teaspoon of finely grated ginger and frozen oil;
• 50 g of granulated sugar;
• under Art. a spoonful of honey and wine vinegar;
• 3 tsp starch;
• garlic;
• ½ st. dark soy sauce.

Manufacturing:

Combine all ingredients, mixing thoroughly. Pour into a small saucepan, bring to a boil. Simmer on low heat for about 5 minutes. Then pour into a container with a tight-fitting lid and set aside. Keep refrigerated.

Carbonara

• 150 g ham or bacon;
• a glass of heavy cream;
• 150 g of cheese;
• 1 garlic clove;
• salt, pepper (to taste);
• ½ teaspoon grated nutmeg.

Manufacturing:

Put the bacon cut into small cubes into a preheated deep frying pan. After it is lightly fried, pour in a glass of cream, simmer for about 5-7 minutes. Then add the grated cheese, chopped garlic (with the help of garlic), spices, mix. After the cheese has melted, the sauce is ready.

Video recipe:

Mushroom

• 3 tbsp. l. olive and butter fat;
• 30 gr. dried white mushrooms;
• onion head;
• pepper, salt (to taste);
• 600 gr. tomatoes.

Manufacturing:

1. Soak mushrooms in boiling water for 60 minutes. After the lapse of time, put them on a sieve so that the glass is excess liquid. Strain the resulting broth.
2. Cut dried mushrooms into small pieces.
3. Put the chopped onion into a heated frying pan with olive oil and butter. Pass until transparent.
4. Then put the mashed tomatoes, mushrooms and broth into the pan, salt and pepper.
5. Cook the sauce on low heat for 40-45 minutes, stirring constantly.

Video recipe:

cheesy

• 150 grams of cheese;
• a couple of teaspoons of flour and butter;
• a glass of milk;
• 0.5 tsp table salt.

Manufacturing:

1. Melt the butter in a saucepan over medium heat. Then add flour. Mix the components until a homogeneous mass.
2. Slowly pour in the milk, whisking constantly.
3. Beat until the mass thickens.
4. Then put the grated cheese into the pan. Cook until cheese melts, then remove from heat.

The sauce is ready.

oyster

Ingredients:

• 200-220 grams of oysters, boiled or pickled;
• 20 ml of water;
• 50 ml, 15 ml - light and dark soy sauce, respectively;
• a tablespoon (with a slide) of granulated sugar.

Manufacturing:

1. Peel, wash the oysters, remove from the shells, cut into small pieces, place in a bowl for cooking.
2. Pour them with the soy sauce mixture. Add water, sugar. Mix.
3. Cook on low heat until liquid is reduced by 1/3.
4. Beat the mass with a blender until a thicker consistency.

The sauce is ready.

soy

Components:

• 100 grams of soybeans;
• a couple of tablespoons of meat broth;
• Art. l. flour;
• salt (to taste);
• 2 tbsp. l. butter.

Manufacturing:

1. Boil the beans, grind into a puree.
2. Add the rest of the ingredients to the resulting mass, salt. Mix thoroughly.
3. Bring to a boil over medium heat, stirring constantly.

Good afternoon to all readers and guests of the blog! It is very nice that the previous articles make you want to try a new dish. Today our topic for discussion is homemade noodles for soup, a recipe with and without eggs.

In my childhood memories, I assume that you also have a clear chicken soup with carrot stars and egg noodles, which my mother or grandmother cooked with their own hands. Let's try to recreate this cozy atmosphere and cook your own homemade noodles for soup.

Recipes, cooking secrets, photos at home can be found below.

A few rules for cooking:

1. Flour should have a high gluten content. Pay attention to the amount of protein in the composition of the flour.
2. The kneaded dough should not stick to your hands. Proper kneading gives a tight dense lump.
3. Flour must be sifted.
4. After kneading, you need to let the dough “rest” in the refrigerator, wrapping it in a film or covering the bowl with a lid.
5. To easily dry the noodles on eggs, you need to take a few linen kitchen towels or cuts of cotton fabric. Choose a place for drying in advance.

Classic recipe with photo step by step.

Let's look at an example on one or two medium-sized eggs. This is enough to prepare a large portion of soup for 5-6 people. If you make preparations or you have a family of homemade noodle lovers, then increase the amount of food proportionally.

Just keep in mind that making for the future requires a lot of space for drying and storage. You can’t tamp such noodles into a jar tightly; the noodles will break when removed. But for storage, you can use linen bags, large glass jars or bags.

For cooking, take:

• one - two chicken eggs;
• 100-120 grams of premium flour;
• ½ tsp fine salt.

Pour flour into a deep bowl, sifting it along with salt. Make a well in the mound and pour in the egg. I prefer to first beat the egg a little with a fork until smooth in a separate bowl. This will make it easier to knead the dough. First with a fork, and then with your hands, knead the mass until it becomes pliable and easily sticks out of your hands. Might have to add flour.

When the lump takes on the desired consistency - it becomes dense and it will be possible to pinch off soft pieces - continue kneading for another minute or two. Any dough “loves” hands, and this one especially. Now wrap a lump in cling film and leave for an hour in the refrigerator. If the dough is not covered, it will become weathered and the noodle strips will not have a uniform texture.

After parting, we begin the cutting process. On a large board or directly on the table with a rolling pin, roll out the layer. It is very important that it turns out thin (one, maximum two millimeters) and evenly rolled out.

Sprinkle flour on top and start rolling a loose roll. Rough edges are best trimmed. Now, with a sharp knife, carefully and clearly cut into strips about 5 mm wide.

There are two options for drying noodles:

1. twisted;
2. flat stripes.

The first option is much easier to dry and store. But the noodles are long. By unrolling the skein, you can cut strips of the required length. If you want to cut a "cobweb", you should initially cut the roll into wide strips (about 1 cm). It remains to cut a transverse straw 2-3 mm wide. Such pasta is very easy to store and cook faster.

Leave raw noodles on towels to dry for about 6-10 hours. The time depends on the humidity of the air, the temperature in the house and the presence of a draft. Shake the noodles occasionally so they don't stick together. Then, after drying, carefully fold into a bag or jar. Cooking homemade noodles should be a little less than purchased.

Homemade noodle options

You can consider two more cooking options with a photo. The dough can be prepared only on the yolks or without eggs at all.

The first way - on the yolks:

• two yolks;
• 20 milliliters of vegetable oil;
• 100 grams of flour;
• a teaspoon of salt.

Knead the dough as before:

1. Sift flour with salt into a bowl.
2. Mix butter and yolks separately.
3. Pour the liquid into a bowl and knead into a tight ball.

It is better to cut this type of product shorter, since the lack of protein makes the strips brittle when dried. This recipe is just made for chicken soup, complements its color and adds saturation!

The second way is noodles without eggs:

1. in water at room temperature. Requires flour with a high content of gluten (protein) - from 10.5%.
2. or in boiling water. It turns out from any grade of flour, but skill is required.

How to cook with plain water:

• Mix flour with salt.
• Pour 250 ml of water in small portions.
• Leave the lump for half an hour in the refrigerator. The dough is ready.

Choux pastry in boiling water for noodles is prepared as follows:

• Measure out 350 g of flour and sift it into a bowl.
• Prepare 180 ml of boiling water, in which dissolve the salt and pour in the oil.
• Pour the liquid quickly and gently into the middle of dry products and start kneading.
• In just a quarter of an hour, you can cut the noodles.

The advantage of custard dough is that it is easy to roll out and cut, it does not stick to hands and a cutting board. Rolls can be rolled tightly without fear that the layers will stick together.

Here are the basic recipes for homemade noodles for soup. To get multi-colored vermicelli, you can add boiled mashed carrots, spinach, beets (a teaspoon per 1 egg), use curry. Chicken soup will turn out colorful, appetizing.

Recipe for chicken soup with homemade noodles

I will share my proven method of preparing this simple dish and while the chicken broth is cooking, we will quickly prepare the noodles.

You can take any parts of the bird, but preferably with bones.

Before cooking, I always remove the skin of a store-bought chicken and throw it away, because. she accumulates in herself all the antibiotics, etc., with which the bird was fed.

If the chicken is homemade, then I remove the skin after cooking

Immerse the pieces of meat in cold water and wait for a boil over high heat. Drain the first broth, fill the chicken with cold purified water and cook over medium heat for an hour (store), two hours (home). At the end of cooking, remove the skeleton of the bird and remove the meat from it. So the broth will come out clear and rich.

Other Ingredients for Chicken Noodles:

• Potatoes - 4-5 pcs.
• One egg.
• Flour - 120-130 g.
• Medium sized onion and carrot.
• Parsley or dill.
• Salt, curry.
• 1-2 cloves of garlic (for lovers)

Cooking will not take you much time:

1. Prepare noodles as in the very first recipe (according to the classic method)
2. Set aside for half an hour. Cut potatoes into cubes, carrots into semicircles or quarters, and finely onions.
3. In a boiling broth, put the potatoes to boil, salt, pepper and reduce the heat to a minimum. Periodically you need to remove the foam.
4. Saute carrots and onions in a hot pan. Should be a nice golden color.
5. Add noodles, steamed vegetables, chicken boiled meat + garlic cloves to boiled potatoes
6. Add ½ tsp. curry, boil literally 2-3 minutes and turn off. Let the soup infuse under the lid for a while.
7. Before serving, generously add greens and call everyone to the table.

Working with the dough will be much easier if you purchase a special machine (it will also help roll out the dough into pasties). It is inexpensive, and when using it, save time and effort, because you can cut it at the same time.

It's time to say goodbye. It is very good that you also share your secrets, and together we create an appetizing mood! Life with easy and quick recipes is always easier and tastier. Comment, save to your bookmarks.

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 indifferent either her gourmet husband or little children, because she cooks with her own hands with great love and care.

Classic recipe for homemade egg noodles

This option good for beginner cooks, because 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.

• Eggs are best taken at home, with a bright orange yolk, then the noodles will come out a beautiful yellow color.
• Water for the test should be warmed up a little, but make sure that it is not hot - it loves warmth and warm hands, so it is easier to knead it.

• Flour must be sifted to enrich with oxygen and make the dough not clogged.

Step by step cooking

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


7. Cut into 8 pieces. Take one part, and wrap the rest back in a film so that they do not dry.
   
8. Dust the work surface again with flour.
   
9. Knead the remaining 1 part of the dough, roll into a ball and put on the prepared surface.
   
10. Roll out with a wooden rolling pin very thinly, to a thickness of approximately 1 mm.
    
11. When rolling out, sprinkle a little flour on the table so that the dough does not stick. Put the rolled layer on the board and leave to dry for 20 minutes.
    
12. At this time, the same manipulations are done with the rest of the balls. Cut the dried layer of dough into 4 parts of the same width, fold them one on top of the other and cut across, fold again and cut into thin strips (approximately 2 mm each) - exactly the thickness that is needed for the finished noodles. Everything, you can already cook!
    

Recipe video

If you want to learn more about the process of making egg noodles with your own hands, watch the following video.

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

Time for preparing: 1 hour.
Servings: 8.
Kitchen appliances: blender, knife, large board, rolling pin.

Ingredients

Cooking steps

Training

Cooking

Spinach noodle dough (green)

Dough for carrot noodles (orange)

Dough for beet noodles (red)

Cut the rested dough into strips and boil in chicken broth, you can also in ordinary salted water. You can also dry it and send it to four different containers, so that you can then cook a proportional amount of colorful noodles.

Recipe video

You can learn a more detailed process of cooking colored noodles on eggs in the next video.

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

Time for preparing: 40-50 minutes.
Servings: 4.
Kitchen tools: knife, cutting board, 2 l saucepan, deep frying pan.

Ingredients

Cooking steps

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


2. Boil 1.5 liters of water in a saucepan, salt 1 tsp. salt, add 1 tbsp. l. sunflower oil, throw in the noodles.
   
3. Boil for about 5 minutes, no longer, because then it will still cook 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 flavor to the oil. As soon as it starts to hiss, it should be removed immediately, otherwise the oil will become bitter.
   
5. Place strips of meat in a frying pan with fragrant oil and fry over high heat until golden (2-3 minutes, no more, otherwise the meat will become tough and dry).
   
6. Toss in the diced tomato and bell pepper.
   


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

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

Recipe video

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

How to decorate and with what to serve the dish

• When noodles are served as a side dish, they are put in a flat wide plate and seasoned with sauce or fry.
• On top of the finished noodles, you can put browned onions and carrots.
• You can also grate hard cheese.
• ok just put a piece of butter on top and sprinkle generously with fresh herbs.
• It goes well with small cracklings and fried onions.
• Good addition - sour cream cheese sauce(in 200 g of sour cream, add 70 g of hard cheese, grated on a fine grater, heat in the oven until a homogeneous emulsion).

Note to the owner

• The thinner the dough is rolled out, the more tender the finished dish.. If you put a colored paper sheet under the correct thickness of the dough, it will shine through.
• To cook 200 g of noodles, you need to boil 1 liter of water, salt ½ tsp. salt, add 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 for future use, drying well-cooked noodles on a tray in one layer, and put into a container with a lid or pour into a jar.
• Under-dried, it quickly deteriorates in a closed container: it becomes moldy and becomes dark and unattractive in appearance.

Alternative dishes

• An interesting option for making homemade pasta is the recipe for stuffed canelloni.
• Also a good recipe for cooking tender.
• Fans of Asian cuisine may be interested in cooking recipes that are unusual, but no less tasty and appetizing.

It turns out that it is not so difficult to cook a delicious homemade dinner with a few products on hand: flour, eggs, vegetable oil. Well, a little more fantasy. And if there are a couple of extra hands or little hands, the process of cutting and cooking can turn into an exciting family activity! You just have to start! Is there anything else you can add? Suggest your options for recipes and design, they may be useful to others. Write in the comments.

Previously, our mothers and grandmothers very often prepared homemade noodles for soup and side dishes on their own. Nowadays, when you can buy pasta for every taste in the store, her recipe is undeservedly forgotten. But homemade egg noodles are very easy to prepare and you will need a minimum set of products. But the noodles will turn out wonderful in taste, tender and not boiled soft in the soup. One of the main advantages of my recipe is that the noodle dough is made without water and artificial colors, only on eggs. Be sure to try your hand and make homemade egg noodles for your household, and my simple recipe with step by step photos will help you.

Ingredients:

• Eggs - 2 pcs.;
• Salt - 1 tsp;
• Wheat flour - 700 gr.

How to make homemade egg noodles

In order for the dough for homemade noodles to turn out to be a pleasant yellow color, it is better to choose eggs with rich orange yolks. And yet, I have a little trick, the dough will be much easier to knead if the eggs are pre-cooled in the refrigerator for an hour.

Flour for noodles, I usually take snow-white, the highest grade, before kneading the dough, be sure to check that the flour does not “float”.

So, first we need to wash the eggs thoroughly under running water (preferably with soap).

Then break the eggs into a bowl and immediately add the salt.

Whisk egg whites with a fork until smooth.

After that, knead the dough, gradually adding flour, sifting it through a sieve from lumps.

As we add flour, we need to mix the dough with a spoon.

Then, sprinkle flour on the table and knead with your hands.

Ideally, we need to knead a fairly tight, but plastic dough ball.

After kneading, leave the “bun” on the table (you can cover it with a clean towel or film) for 15-20 minutes. During the “rest”, the fiber contained in the flour is activated in it and, then, the dough will be very easy to roll out thinly.

Look at the photo. What should be the dough for noodles in the context.

Then, using a rolling pin, roll it out as thin as possible. Sprinkle the rolled dough with a little flour and twist it as in the photo.

Then, the dough rolled up in the form of a roll, simply cut with a knife.

How thinly you cut the dough will determine the width of the finished noodles. My household loves thick homemade noodles, so I cut the dough into fairly thick strips.

Unroll the cut strips and place them on a floured cutting board or parchment paper.

The length of homemade pasta is up to you. If you plan to use homemade noodles for making soups, then you can cut them into pieces 4-5 cm long. To prepare a side dish, you can leave them long.

We need to leave the noodles laid out on a board (parchment) to dry at room temperature for 3-5 days. Dried noodles become darker in color than freshly cut noodles.

Don't let this scare you, the finished dish will have a pleasant, slightly yellowish color.

Dried homemade egg noodles are stored for no more than two months, either in a linen bag or in a closed food-grade plastic container.

That's all the wisdom of home cooking. Having a step-by-step recipe with a photo, you can easily and easily make healthy and tasty homemade egg noodles without a drop of water.