How to cook homemade noodles. Homemade noodles - original recipes for soup and more! Choux pastry for homemade noodles
Today it seems to all of us that noodles are one of the most primordial Russian dishes, one of the most popular, and that dishes with noodles have always existed. Yes, but not so. You may be surprised, but the first mentions of noodles date back to the 16th century, and before that, even if noodles were known, they could not boast of being particularly popular or widespread. According to V. Pokhlebkin, the Russians borrowed noodles from the Tatars and gave them their own special flavor. And already in the 17th century, noodles became not only one of the most common dishes in everyday Russian cuisine, but also, having gained popularity, found their way from the table into folklore. Just look at the teasers about Vladimir townspeople chopping noodles with an axe! It’s impossible to surprise us, our descendants, spoiled by the delights of many world cuisines, with noodles. But you can easily seduce with noodles and sit down at the table just with the aroma of properly prepared noodles even now. The main thing is that the noodles are homemade, prepared with love and care. Let's try to find out and remember how to cook homemade noodles today.
At first, the most superficial glance, cooking noodles does not conceal any special secrets. Well, really, how difficult is it to mix flour, salt, egg and water, roll out the resulting dough, and cut it into noodles? Even a child can handle it, many will say. And they will be wrong. Every step in preparing noodles is important. Correct and precise selection of verified ingredients, long and thorough kneading of the dough, proper resting of the dough and its rolling, correct cutting and drying. Only knowledge of all the intricacies of cooking will allow you to fully enjoy truly tasty, strong homemade noodles. Violation of the technology most often results in a soft, strangely spread substance in the soup, which you can neither call noodles nor dare bring to your mouth.
And how many dishes can you prepare if you managed to chop the right homemade noodles! Traditionally, soups are prepared with noodles; here we have healing chicken noodles and incredibly tasty and aromatic duck noodles, breathtaking noodles with wild mushrooms and sweet milk. But homemade noodles are not only suitable for soups. Simmer it in lamb fat, serve it with tender lamb ribs, boil it in a strong broth, and at the last moment place it on a baking sheet with the baked pig, put it in a pot, pour it with milk, sprinkle with grated cheese, and bake it in the oven. It would take a long time to list the dishes that noodles will decorate and give them a new taste. And add fragrant herbs, spicy vegetables, and aromatic spices to the noodles, and you yourself will be surprised at how such a simple, familiar homemade noodles can delight you with an endless number of unique shades of taste.
Today, “Culinary Eden” has carefully collected and recorded for you the most important secrets and tips, as well as several time-tested recipes that will easily tell novice housewives how to cook homemade noodles.
1. Like most other dough products, the noodles are rolled out on a board using a rolling pin. V. Pokhlebkin strongly advised using a 50x75 cm wooden board for these purposes, preferably carved from linden, aspen, or birch. But the connoisseur of Russian cooking criticized plastic boards, rightly believing that their elasticity and pliability are incomparable with the corresponding qualities of a wooden board. However, plastic boards are, of course, more hygienic. Any rolling pin for rolling out noodle dough will do, although a monolithic rolling pin will probably seem more convenient to you. On the other hand, a European rolling pin will require you to use much less effort when rolling out the dough. To cut noodles, you can use regular sharpened table knives, but it is most convenient to use round knives for dough or pizza. Such knives come in both straight and curved - allowing you to cut noodles in an original wavy shape. For those who often prepare noodles, we can advise you to purchase special mechanical or electric machines that will allow you to easily roll out thinly and evenly cut the dough into noodles.
2. The choice of flour for making noodles is most often limited only by your imagination. The thing is that, unlike Italian pasta or macaroni, noodles do not require a specific type of flour. Excellently tasty noodles can be made from wheat, buckwheat or oatmeal. Noodles are especially tasty if they are prepared using two or three different types of flour. The same can be said about the type of flour. Good noodles can be made from both first grade flour and coarser flour. Noodles turn out great if you add a little second-grade flour or finely ground semolina in a coffee grinder to first-grade flour. But unlike pasta, eggs are always used when preparing noodles, often completely replacing the entire liquid part of the dough with them. The purpose of the eggs is to make the dough as strong and dense as possible so that it does not fall apart in the water.
3. Let's try to knead the simplest noodle dough. Take a glass of sifted wheat flour, pour it onto a board, make a small depression on top and pour in one egg. Cold egg, this is important! Then add a couple of tablespoons of ice water and immediately begin kneading your dough, making sure that the liquid does not leak onto the board, but is mixed with the flour. Knead the dough for as long and as thoroughly as you can. Even if it seems to you that there is not enough liquid, that there is too much unsaturated flour left, drive these impressions away and try to restrain yourself from the desire to splash extra water. At most, you can add one more spoon of ice water; the rest should be done by the strength of your hands. The stronger and more thoroughly you knead and knead the dough, the smoother, denser and more elastic it will be. Wrap the finished dough in cling film and leave in a cool place for 20 - 30 minutes. During this time, the dough will completely proof, ripen, become elastic and soft.
4. Is your dough ready? Now you have to roll it out and cut it into noodles. Sprinkle the board with flour, place the dough ball on it, flatten it a little with your hands, dust it with flour and start rolling it out using a floured rolling pin. First roll out carefully from the center outwards, trying to give your dough a rounded shape, then roll out, pressing the rolling pin as hard as possible, trying to roll out the dough as thinly as possible. When the thickness of the dough sheet reaches a couple of millimeters, again begin to be especially careful, trying not to tear the thin sheet of dough. The thinner you can roll out the dough, the better. Remember that even two-millimeter noodles will swell when boiled and turn into a poorly cooked, gummy four-millimeter piece of dough.
5. Rolled out? Subtle enough? So everything is almost ready! All that remains is to cut our noodles. If you use round or special shaped knives, then simply proceed to cut the noodles to the thickness required for your goal. If you want to cut traditional Russian noodles, then first let the dough sheet lie for 10 - 15 minutes and dry slightly. Then carefully dust the sheet with a thin, even layer of flour. Carefully roll the dough sheet prepared in this way into a tube, carefully flatten it, and then use a very sharp knife to cut it across and slightly obliquely into thin, elegant rings no more than two to three millimeters thick. Unroll the finished noodle rings and scatter them relatively freely on a tablecloth or woven towel and let them dry slightly, sometimes gently tossing them. Now your noodles are completely ready to be used in any dish you like.
6. Noodles from other types of flour are prepared in exactly the same way. Let's try to prepare the most delicious and popular Russian noodles from wheat and buckwheat flour. Mix and sift together through a sieve one cup of wheat flour and a quarter cup of buckwheat flour. Leave another quarter cup of wheat flour for sprinkling. Pour the flour into a mound on the board, make a well in the center of the flour mound and pour one raw egg and three eggshells of ice water into it. Knead into a tight dough, wrap in a towel and let rest for 15 minutes. Roll out the finished dough into a layer no more than one millimeter thick and cut thinly.
7. Rolling out and chopping the noodles is only half the battle. Now we need to cook these noodles deliciously. Let's start with traditional Russian chicken noodles, which are quite rightly attributed to even medicinal properties. Cook a strong broth from two liters of water and 700 gr. Chicken. Remove the chicken, strain the broth, return to the pan and bring to a boil. Add one finely chopped onion, two bay leaves, two to three stamens of saffron, salt and black pepper to taste. Pour pre-cooked wheat noodles into the boiling broth and cook until tender for five minutes. At the end of cooking, add two tablespoons of parsley, one tablespoon of dill and two chopped cloves of garlic. Remove from heat and serve immediately. Serve boiled chicken separately.
8. It’s hard to find more aromatic and tastier duck noodles; such noodles can easily decorate even a festive table. Prepare noodles in advance from one and a half cups of wheat flour and half a cup of buckwheat flour. Thoroughly wash and scrape one duck, weighing about two kilograms. Using a sharp knife, remove subcutaneous fat from around the neck and tail. Prick the duck skin with a fork in several places, place the duck on a roasting rack and place in an oven preheated to 200⁰. Don't forget to place a baking tray under the duck! Roast for 30 minutes until the duck is browned and most of the fat has been rendered. Divide the finished duck into 10 parts, place in a saucepan, add one whole carrot, one onion, one parsley root. Pour 1 ½ liters of hot water over everything, bring to a boil and simmer over low heat for 1 ½ hours, regularly skimming off excess fat from the surface. Boil the noodles separately until tender and drain in a colander. When the duck is done, remove the vegetables, remove the duck pieces, and strain the broth. When serving, place a portion of noodles, a piece of duck on each plate and pour boiling broth over everything. Serve chopped dill or parsley on plates separately.
9. The most aromatic mushroom noodles made from dried porcini mushrooms will remind you of the warm mushroom summer in the cold winter. Pour one glass of dried porcini mushrooms with 1 ½ liters of cold water and leave for two hours. Remove the mushrooms and rinse them to remove sand and debris, and strain the infusion through cheesecloth. Chop one white leek, one onion, one parsley root and one celery root into large pieces. Pour the mushroom infusion into the pan, add vegetables and mushrooms, bring to a boil and cook for 30 minutes over low heat under the lid. Remove the cooked vegetables, remove the mushrooms and cut into thin strips. Boil the noodles separately until cooked in the quantity you desire. In a saucepan, combine mushroom broth, chopped mushrooms and boiled noodles. Bring everything together to a boil, season with salt and pepper, and remove from heat. Before serving, add a piece of butter to the noodles and sprinkle with chopped dill.
10. Russians have always revered it as a real delicacy. houses noodle loaf, noodle shop. And preparing it is not so difficult. Prepare thin noodles from two cups of wheat flour. Bring one liter of milk to a boil, add the noodles and cook until tender for 4 - 5 minutes, then drain in a colander and cool slightly. Pour half a glass of raisins with plenty of boiling water, let it brew for 15 minutes, and drain in a colander. Lightly beat three eggs with a fork. Mix noodles, raisins and eggs. Place the resulting mixture in a greased baking dish and place in the oven preheated to 170⁰. Bake until golden brown, 30 minutes. Before serving, pour melted butter over the noodles.
And on the pages of “Culinary Eden” you can always find even more new and interesting ideas, tips and recipes that will definitely tell you how to cook homemade noodles.
Homemade noodles are an excellent alternative to a store-bought product, because you will know what the finished product consists of and will be sure that there are no unnecessary impurities or preservatives. Treat yourself and your loved ones to delicious homemade noodles and dishes made from them, and you won’t go wrong – it’s really very tasty.
Cooking noodles at home does not take 5 minutes, but the result of your efforts is completely worth it. For homemade noodles, you need to prepare a hard dough that contains the maximum amount of flour. Additionally, salt, water, and eggs are added.
The finished dough must be rolled out thinly and cut into strips of the desired width. The noodles are ready to use after completely drying.
Food preparation
There are many recipes by which you can prepare noodles at home, but the taste of the finished culinary product directly depends on the quality of the products used. By choosing the right ingredients, you can get a tasty and soft product.
The classic recipe involves the use of three main products:
- flour;
- salt;
You need to be careful when choosing ingredients, especially flour. An important point when choosing flour is the type of grinding and the type of wheat. Finely ground flour is perfect for homemade noodles, it allows you to get elastic dough and a good taste of the finished dish.
If you are struggling with extra pounds, then it would be preferable to use wholemeal flour, since this product is considered dietary. If desired, you can mix 2 types: fine and coarse.
As for the choice of eggs, with a homemade product the products turn out somewhat tastier. If you don’t have the opportunity to buy homemade eggs, regular store eggs will do, but always fresh ones.
There is some debate about whether to use a whole egg or just the yolk. Any option is possible, but when using only the yolk, you need to add a little water or chicken broth to the dough for the plasticity of the mass, and when adding a whole egg, the need for this is reduced to a minimum.
A plastic and aromatic dough is obtained by adding olive oil in a small volume. The need to add oil depends on the dish you plan to prepare from the noodles. For dishes with meat and aromatic sauce, you do not need to add oil to the noodle dough.
The classic homemade noodle recipe is very easy to prepare and consists of only 3 ingredients.
Ingredients
To prepare you will need:
- 1 egg;
- Wheat flour;
- salt.
Step-by-step algorithm
Cooking noodles is very simple.
- Pour the sifted flour onto the table in a heap (about 0.5 cups), form a depression in the middle and pour in a whole egg. Knead the dough with your hands, if necessary, add a little flour. The dough should be moderately dense and elastic.
- When the mass stops sticking to your hands, place the dough in plastic and put it in the refrigerator for 30-40 minutes. After the specified time, take out the dough and wait until it warms up to room temperature.
- Divide the dough into parts and alternately roll out thinly into a “cake”. Cover each rolled part with polyethylene so that it does not dry out.
- Fold the finished “pancakes” in half and cut.
- Dry the chopped noodles naturally or in the oven. For both options, spread the noodles in a thin layer, sprinkle the surface with flour so that the products do not stick together.
When drying in the oven, it is preferable to use the convection mode without heat treatment and leave the door open. Once the noodles are dry, they can be used in preparing your desired dishes.
Homemade noodles - other recipes
There are several other options for preparing a homemade product that also won’t require much effort from you. You can make noodles from rice flour, choux pastry, or make unusual black noodles according to Japanese traditions. For those who especially carefully watch their figure, a more dietary version of the dish is suitable.
From choux pastry
Making noodles from choux pastry has several advantages: the dough does not stick to your hands or the table, it is much easier to roll out, and you don’t have to use eggs for the base.
Products:
- sifted flour;
- boiling water;
- olive or sunflower oil;
- salt to taste.
The ratio of flour and boiling water should be 3:1.
The cooking process is as follows.
- Pour salt into boiling water and add oil.
- Pour the liquid into the container with flour. Knead the dough with a spoon, and when it has cooled a little, continue with your hands. If the dough is not tight enough, you can add a little flour.
- After 10-15 minutes, put the dough on the table, roll it out and cut the products into the desired size.
- We dry the noodles and use them for cooking; the leftovers can be placed in a storage bag.
Rice noodles
The rice flour product is ideal for preparing various Asian dishes. Homemade noodles according to this recipe are no worse than those offered in stores.
Ingredients:
- 550 g rice flour;
- 4 eggs;
- 1.5 tsp. salt.
Let's cook like this.
- In a deep bowl, mix eggs with salt.
- Add rice flour and mix. If the dough turns out too tight, add a little water.
- Place the well-kneaded dough on the table, roll it into a thin flat cake and cut it.
- Dry the product and use it.
Neither eggs nor oil are used to prepare these noodles. To get a truly dietary lean product, we use exclusively durum flour.
Ingredients:
- 1 tbsp water;
- 2-3 tbsp sifted flour;
- 1 tsp salt.
Let's cook like this.
- Mix flour with salt, spread in a heap. Gradually add liquid and mix the dough.
- Place in a plastic bag or film and let stand for half an hour.
- Lenten noodles are prepared in the same way as according to the classic recipe: rolled out, cut and dried.
Black in Japanese
With such noodles you can add a pleasant and tasty variety to your usual home menu. This recipe makes 6 servings of noodles.
Ingredients:
- 3 cups soy flour;
- 100 ml soy sauce;
- 1 egg;
- 50 ml water.
The preparation looks like this.
- Mix all the ingredients into a dough. Place it in plastic and let it sit for half an hour.
- Roll out the dough into a flat cake a couple of millimeters thick. Carefully roll the product into a roll and cut into strips 5 mm wide.
- Dry the noodles and use in your desired dish.
By the way, such noodles cook very quickly - 5 minutes is enough, and the product is ready.
How to cut and how long to cook homemade noodles
If you don't have a special noodle maker, you can cut the product yourself. To do this you only need a sharp knife. To cut neat products, let the thinly rolled dough rest and dry a little. After this, generously dust the sheet of dough with flour, roll it into a tube and press gently.
Using a sharp knife, cut the dough into thin, even rings of small thickness. The ideal thickness is 1-3 mm, but if you wish, you can experiment with the size of the noodles, both smaller and larger. Unroll the chopped noodles and place them on a table or cloth towel in a thin layer. Let dry and use to prepare any dish.
The cooking time for homemade noodles depends on the type of flour, but the standard is no more than 10 minutes. Pour homemade pasta into boiling salted water. To determine readiness, just taste the noodles.
What can be prepared from homemade noodles - examples of dishes
Name of the dish | Cooking time | Ingredients | Preparation |
Yushka with mushrooms and homemade noodles | 60 minutes |
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Delicious homemade noodles in a pot | 70-120 minutes |
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Salad of rice noodles and boiled shrimp with delicious sauce | 30 minutes |
For refueling:
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Noodles with cheese and tomatoes | 30 minutes |
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Noodles with mushrooms and cheese | 30 minutes |
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Conclusion
Making homemade noodles is not difficult, but it requires a lot of time. The result is worth the effort, because homemade noodles cannot be compared to store-bought ones, and your family and friends will appreciate your efforts and the taste of homemade dishes.
Knowing how to make noodles at home, you can safely experiment in the kitchen and prepare a variety of delicious dishes from homemade products. With homemade pasta, soup, side dish, and even salad will be delicious.
Noodles are long pasta with a round or flat cross-section. The thicker the product, the more time it takes to cook. To understand how to cook noodles, you need to master the cooking technique.
Cooking time
You can cook the noodles until done or al dente. In the first case, you will get a soft boiled consistency, in the second - dense with a slightly hard core. Al dente pasta is cooked for later addition to other dishes. In this case, the recommended cooking time is reduced by 2 minutes.
The cooking time for noodles depends on the variety:
- egg thin: 8–10 minutes;
- thick egg: 10–12 minutes;
- vermicelli: 5–7 minutes;
- spaghetti: 8–10 minutes.
Cooking over high heat will shorten the cooking time, while adding salt will increase it.
The noodles need to be cooked so that they do not stick together. Boil in plenty of water: 2 liters per 100 g of product. While boiling, add a little vegetable oil. Pasta must be immersed in water entirely and only after the water has boiled. Otherwise they will stick together.
Noodles on the side
The side dish will be ready in half an hour. Of these, 10–15 minutes will be needed to boil water. It will take the same amount of time to cook; a couple of minutes are needed to drain the water. Cooking techniques in a saucepan and a slow cooker will vary slightly.
In a saucepan
For cooking, use regular stainless steel dishes or a special one with a colander insert or a perforated lid. Since the noodles stick together easily, it is not recommended to boil them in large quantities.
Preparation:
- Fill the pan 3/4 full, bring to a boil, add salt, pour in 1 tbsp. l. sunflower oil.
- Once boiling, add the pasta until it comes out of the water.
- Cook for 5-15 minutes depending on the variety, desired consistency and manufacturers' recommendations.
- Drain the water, place the products in a colander, shake and return to the pan.
- Season the dish with oil or other necessary ingredients. Leave covered until ready to serve to keep warm.
In a slow cooker
In a multicooker, you can cook noodles in the “pasta” or “pasta” mode. If there is nothing similar, then “pilaf” or “steamed”. Boiling occurs in two stages: first you need to bring the water to a boil, and then add the noodles and cook according to the recipe.
Preparation:
- Pour water into the bowl, turn on the “pasta” or “pasta” mode, bring the water to a boil.
- Place noodles in water, set the desired mode, set the timer for 10 minutes. Add salt, stir, cook covered.
- At the signal from the device, place the product in a colander and drain the water.
- Add butter.
In a slow cooker, cook the noodles in the “pasta” or “pasta” mode.
Noodles with shrimp
This is a simple but tasty second course. Its components are pre-boiled in a saucepan until half cooked, and then fried together in a frying pan.
Ingredients:
- noodles – 50 g;
- shrimp meat – 200 g;
- bell pepper – 1 pc.;
- lemon – 0.5 pcs.;
- canned green peas – 3 tbsp. l.;
- salt, pepper, herbs - to taste.
Preparation:
- Boil 1 liter of water, add the pasta, cook for 5–7 minutes, drain in a colander, and rinse under running water.
- Boil 1 tbsp. water, add shrimp, bring to a boil and cook for 3 minutes. Then remove the seafood from the heat, cool, and remove the shells.
- Peel the bell pepper from seeds and stems, cut into thin half rings.
- Heat a frying pan, add oil, fry the noodles over medium heat for 2 minutes, stirring constantly.
- Add pepper, shrimp, peas, stir, fry for 2 minutes.
- Serve the finished dish to the table, sprinkled with fresh herbs.
Milk noodles
The recipe is suitable for adults and children and requires a minimum of ingredients. And with the help of a multicooker you will save time and effort.
Ingredients:
- noodles – 100 g;
- milk – 650 ml;
- sugar, salt - to taste.
Preparation:
- Pour milk into the multicooker bowl. Cook in the “steam” mode and with a timer for 8 minutes.
- Add sugar and salt.
- After boiling, add the noodles, wait until they boil again and leave the noodles in the “warm” mode for 10 minutes.
Thai noodle soup
Using this recipe you can prepare a spicy exotic dish. Thai soup is served sprinkled with fresh cilantro leaves.
Ingredients:
- noodles – 50 g;
- tofu, champignons – 100 g each;
- ginger – 2 pieces;
- cilantro – 2 stems;
- chili pepper – 1 pc.;
- garlic – 1 clove;
- vegetable broth – 1 l;
- soy sauce – 2 tbsp. l.;
- carrots – 2 pcs.;
- juice of 1/4 lemon.
Preparation:
- Heat the broth, add cilantro, pepper, garlic, ginger, bring to a boil and simmer over low heat under the lid. After cooking, strain.
- Cut the tofu, pour soy sauce, leave to marinate for half an hour.
- Boil water in a saucepan, add noodles, cook for 5-6 minutes and drain in a colander.
- Cut the champignons into slices, grate the carrots, add to the strained broth, and cook for 5 minutes.
- Use the resulting sauce to pour over the pasta. Then sprinkle the dish with lemon juice and serve.
It's not that difficult to figure out how to cook noodles. It is important, however, to follow the cooking technique and ensure that the products do not stick together. This way you will have a universal side dish and the basis for many everyday and exotic dishes.
You can make homemade noodles with your own hands in two ways: by hand and using a special machine. Today we will look at both of these methods in great detail, step by step, with photos. There will be dough recipes, rolling and cutting technology. You will have a choice which option to take for yourself. And what to cook with it - chicken soup, lagman or just boil it as a side dish, you will decide later. The main thing is that there are noodles!
General principles and rules for preparing noodles at home
- Since all the flour is different, the gluten in it is different, it can be dry or wet, so the amount may vary. Be guided by the amount indicated in the list of ingredients, but add less at first, then add it while kneading the dough to bring it to the desired thickness.
- The quality of the finished homemade pasta depends on the quality of the dough. Therefore, it is kneaded very well. This is work. But it’s impossible without him.
- When you work with one rolled out layer, the rest must be covered so that they do not dry out. Overdried dough will not make noodles; they will crumble.
- The finished noodles must be dried. You can dry it naturally by laying it out on a baking sheet for 5-7 hours. If you need it quickly, then dry it in the oven at a temperature of 50-60°C for 30-40 minutes with the door ajar.
- You can store it in a glass jar with a screw-on lid, but make sure that the paste is not packed tightly into it. You can use a box of breakfast cereals, etc. for this purpose. Well dried, it can be stored for several months. But usually few people cook it in such quantities.
- You need to cook for 5-10 minutes, depending on its size. In the soup - no more than 5 minutes, but then you need to let it brew.
- To prevent the soup from turning out cloudy, the noodles need to be cooked separately to an al dente consistency (for a tooth, undercook a little) and put into the soup ready-made.
- If you want a recipe without eggs, you can simply omit them from all of our recipes below and replace them with a little extra water. And so that the finished products have a beautiful yellow color, which eggs usually give them, add a pinch of turmeric to the dough.
- Colored paste can be tinted with natural dyes. Green color will come from spinach, red from beets, yellow from turmeric, pink from paprika.
Homemade noodles recipe with photos step by step
I'll start with the most traditional recipe. The dough will be on the eggs. There will be two manual slicing methods.
Ingredients:
- flour – 160g;
- water – 2 tbsp;
- sunflower oil – 1 tbsp;
- salt – 1 tsp.
How to make homemade noodles:
- It is better to work directly on the countertop. Therefore, we wipe it well, dry it and get started. Sift the flour into a slide.
- We make a depression in the center, like a volcano crater, and break an egg into it. Add salt and oil.
- Use your hands to scoop up the flour from the edges of the mound and knead the dough. It will be very cool, but it is necessary, so you will have to try. Knead it for a long time, at least 20-30 minutes.
- Place the resulting lump in a plastic bag or wrap it in cling film and leave for half an hour.
- After this time, take it out of the bag and divide it in half.
- Roll out each of the two halves very thinly with a rolling pin. During the rolling process, sprinkle the table with flour so that the layer does not stick.
- Give the rolled out layers 7 minutes to sit and dry. But no more, so as not to dry out!
- Now let's talk about cutting. There are two quick ways to do this manually. First one first.
- Roll the layer into a roll.
- And cut it crosswise with a sharp knife into pieces, each of which, when unrolled, will turn into noodles. If you need shorter noodles, then first cut the roll in half lengthwise and only then cut it across.
- The second cutting method is suitable for preparing long noodles. Fold the dough layer in half, and then again, like a triangle pancake.
- And then cut the triangle crosswise.
- Next, we dry the noodles and either use them immediately for their intended purpose or fold them for storage.
Wide homemade noodles
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Italians call it pappardelle - wide flat noodles 13 mm wide, fettuccine - the same shape, but 7 mm wide, or tagliattele - 5 mm wide. And if you cut it with a knife - a roller with wavy edges - you get mafaldine. How do they remember all this and not get confused???
Ingredients:
- wheat flour – 200g;
- eggs – 2 pcs;
- salt – 0.5 tsp;
- vegetable oil – 1 tbsp.
How to properly cook homemade noodles:
![](https://i1.wp.com/blog-recept.ru/wp-content/uploads/2017/11/17-2.jpg)
These noodles are good for Bolognese pasta, lagman, wok, as a side dish for meat dishes.
Homemade noodle dough for noodle cutter
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The previous two recipes were for manual preparation. Now let's move on to the technology of making noodles using technology. Here the dough will initially be kneaded in a mixer (dough mixer), and then rolled out and cut using a noodle cutter. I’ll tell you right away why there is no salt in the recipe. When rolling through this device, grains of salt in the dough can damage the surface of the rollers, so do not add salt correctly.
Ingredients:
- flour - 2 and 1/4 cups *;
- eggs – 3 pcs.
* glass with a capacity of 200 ml.
How to cook egg noodles using a noodle maker:
![](https://i0.wp.com/blog-recept.ru/wp-content/uploads/2017/11/26-2.jpg)
DIY farfalle pasta (bows)
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At home, we can prepare not only long noodles, but also, for example, bows, which are called farfalle in Italian.
Ingredients:
- flour – 450-540g;
- eggs – 2 pcs;
- water – 3 tbsp;
- vegetable oil – 1 tbsp;
- dry ground paprika – 1 tsp.
Cooking process:
![](https://i2.wp.com/blog-recept.ru/wp-content/uploads/2017/11/37-2.jpg)
They can be stored in a tightly closed jar and cooked as a side dish for meat, poultry, etc.
Homemade pasta with herbs and olives
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This spicy, aromatic Italian pasta can also be prepared at home with your own hands. And it’s good to serve even just with sauces: tomato, pesto.
Ingredients:
- flour – 200-250g;
- egg – 1 piece;
- water – 2 tbsp;
- herbal olive oil – 1 tbsp;
- olives – 6-7 pcs;
- salt – 0.5 tsp.
![](https://i0.wp.com/blog-recept.ru/wp-content/uploads/2017/11/48-2.jpg)
How to make Italian pasta:
![](https://i2.wp.com/blog-recept.ru/wp-content/uploads/2017/11/49-1.jpg)
Have you ever seen how Chinese noodles are prepared? It’s almost like magic: in our hands we see a lump of dough, a few seconds and it turns into the thinnest long threads. In general, watch the video.
So how? So many recipes with photos. I think now you will definitely be able to make homemade noodles yourself.