The most delicious homemade noodle recipe. Dough for homemade noodles, pasta, vermicelli

Homemade noodle dough is a traditional recipe for Soviet housewives to provide the family with a hearty lunch or dinner. Flour products prepared by one's own hands are still in the same demand today. What could be tastier than a fragrant soup with tender and unimaginably appetizing “curls” that literally melt in your mouth? The technological process of obtaining a high-quality basis for pasta has certain features, which are described in detail in the presented material.

Classic homemade noodle dough

Delicious homemade noodles require a minimal amount of ingredients, but the resulting product cannot be compared with the store-bought version.

Ingredients:

• Art. premium wheat flour;
• fresh chicken egg;
• fine salt to taste.

Cooking:

In a small bowl, a fresh egg and salt (at the tip of a knife) are combined and slightly loosened.

Sifted flour is added to the mixture in small portions. The dough should be tough and elastic.

The lump is wrapped in a film and left to "rest" for about half an hour.

Then it is rolled out with a rolling pin into a layer no more than 1 mm thick.

The surface of the sheet is sprinkled with flour, after which the dough is rolled up, which is cut with a sharp knife into thin noodles.

The resulting products are dried and used for their intended purpose. The remaining product is stored in a jar or cloth bag.

Recipe for pasta cutter

For the perfect Italian pasta, cooked on your own, you will have to stock up on durum flour.

Ingredients:

• 5 domestic eggs;
• Art. premium wheat flour;
• Art. durum flour.

Cooking:

Initially, a tight homogeneous mass is kneaded manually or in a dough mixer. It is strictly forbidden to add salt to the pasta cutter dough, as it corrodes the surface of the appliance rolls.

To acquire elasticity, the formed kolobok is wrapped in a towel or film, kept at room temperature for about half an hour.

The real ball is divided into small rectangular parts, each of which is rolled through a rolling machine. You need to start with the largest gap between the rollers, reducing the gap each time. Upon completion of the first rolling, the sheet is folded so that there are no torn edges.

To cut the sheet, a special nozzle is installed, with the help of which strips of the desired width are obtained, which are laid out on the table for drying.

If the parts of the noodles do not separate well from each other, it is necessary to repeat the kneading with the addition of sifted flour and start the production process again.

Variant for chicken soup

Homemade egg noodles, cooked in high-quality chicken broth with vegetables and spices, is always a hearty soup with an unusual taste and aroma.

Ingredients:

• 200 g flour;
• 2 eggs;
• tsp fine salt.

To obtain pasta that does not boil during the heat treatment, flour with a high gluten content (durum wheat) is used.

Cooking:

200 g of the sifted product is sifted into a bowl, 2 eggs are driven in. Add ½ teaspoon salt if desired.

The dough is kneaded until it starts to keep its shape well, becomes tight and elastic.

Then the mass is laid out on a table sprinkled with flour, kneaded for another 5 minutes until elastic.

“Rested” for 20 minutes, the ball is divided into small parts, rolled out and cut as thin as possible.

If the pasta is dried in an oven heated to 200 degrees for 10 minutes, then the output will be a delicious ruddy noodles for chicken or mushroom soup.

Homemade egg dough

The number of components of the recipe is calculated according to this principle: for every 100 g of flour, 1 egg is taken.

Ingredients:

• 200 g flour;
• 2 domestic eggs;
• salt as desired.

Cooking:

Egg dough is the basic base for handmade pasta. If the noodles are made to produce dishes without further storage, then a little salt can be added to the ingredients.

Of the products listed in the recipe, a tight dough is kneaded, formed into a ball, which is wrapped in a clean cloth, left for half an hour at room temperature.

The “rested” bun is cut in half.

One part is flattened by hand. The resulting cake is sprinkled with flour and rolled out on a cutting surface into the thinnest layer possible.

The sheet dried for 5 minutes is rolled up, almost transparent strips (long or short) are cut with a sharp knife. The second half of the product is used in the same way.

Cooking in a bread maker

To make pasta dough in a bread maker, you will need:

• 300 g flour;
• 3 chicken eggs.

The exact proportions of flour will depend on the size of the eggs and the quality of the bulk component.

Cooking:

Eggs are driven into the bowl of the device, half of the necessary flour is sifted there, and salt is added if desired.

Having set the unit to the “Dough” mode, you need to carefully monitor the operation of the unit so that it does not overload. Therefore, experienced housewives are advised to add flour gradually, while not kneading a very tight mass, since the bread machine engine may not be able to withstand a large amount of food.

The finished dough should resemble dumplings in consistency. The elastic bun is taken out of the device, kneaded to the desired texture by hand.

No added eggs

You can knead the dough for noodles without eggs even in fasting. To diversify such pasta, it is allowed to add components with a coloring pigment:

• spinach will give products a green color;
• turmeric or saffron - yellow;
• carrot or tomato juice - orange;
• beet component - red;
• chopped dry greens of your favorite spicy herb will provide products with an interesting speck.

Products for 2 ready-made servings:

• 1 st. l. vegetable oil;
• 100 g wholemeal flour;
• 1/3 tsp natural dye;
• 50 g hot water.

Cooking:

The components of the recipe are carefully combined, a stiff dough is kneaded until an elastic lump is obtained. Salt is added as desired and pre-dissolved in water. If you form the product with a mixer or blender, the finished noodles will have a more airy texture.

The product is covered with a towel or wrapped in polyethylene, left on the table for 20-30 minutes.

The layer is rolled out to a thickness of no more than 1 mm, sprinkled with flour, then rolled up and lightly pressed by hand.

The resulting workpiece is cut across the desired thickness. The noodles are straightened and left on the work surface to dry. The time for complete drying of products is up to 15 hours, but they can be cooked immediately after cooking.

How much to cook, how to cut and store homemade noodles

Homemade pasta requires some attention both at the stage of obtaining the dough, and in the process of further processing for a one-time use or harvesting for the future.

How to cook noodles properly

Freshly prepared miniature products reach the condition almost instantly. On average, the process takes no more than 7 minutes, so you should not run far from the stove during the heat treatment of the product. To ensure that the broth remains transparent when receiving the first course, thin strips / curls are shaken off the flour, boiled in a separate container for three minutes, only after that they are placed in the main dish, where they are heated for another 3-4 minutes.

Dried pasta takes a little longer to cook. When the liquid boils again, the product should be heated for 5-7 minutes. The time depends on the thickness and length of the products, on average, the heat treatment process is up to 10 minutes.

Slicing thin pasta

The dough for homemade noodles can be chopped not only by a professional noodle cutter, but also by hand. To do this, it is necessary to roll out the finished product as thin as possible. Let it dry for a quarter of an hour, then roll it into a tight roll. Further actions depend on what kind of pasta / noodles should be the output. For short pieces and delicate cobwebs, the roll is cut with a herringbone, and for long spaghetti, straight.

Then the products are unraveled, laid out on baking paper or dry cotton cloth to dry. The time is set individually by experimental method. The duration of the process depends on the composition of the dough: the amount of liquid ingredients, the thickness of the rolling and cutting, the temperature and humidity of the room.

Product storage conditions

Many housewives prepare noodles for the future. It's quite profitable, because it is better to spend an hour or two, then to quickly feed the family with hearty and tasty first and second dish. Storing homemade blanks requires compliance with certain rules.

• sliced ​​​​products must be completely dried, otherwise the product will become moldy and become unusable;
• store noodles for more than a month, preferably frozen, pouring pasta into a plastic bag;
• long strips / spaghetti should be placed in a paper bag, short ones - in a cloth bag or a glass bottle covered with parchment paper;
• boiled noodles should be processed with butter / sunflower oil, placed in a special container / zip bag, sent to the refrigerator.

It remains to choose the desired options for preparing the best dough, the rest depends on the acquisition of skills and personal skill.

Properly cooked homemade noodles will transform any dish with her participation and make it simply unforgettable in taste. There is more than one recipe for preparing this product, which is in demand in cooking, and each time, if the recommended technology is followed, you can get an excellent result.

How to make homemade noodles?

Homemade noodles, the recipe of which may differ in composition and execution technology, are in any case prepared subject to certain basic points that accompany all variations:

1. The flour is pre-sifted, enriched with oxygen.
2. The final structure of the dough should be completely non-sticky, dense and well mixed.
3. The resulting base is kept under a film or towel for at least 30 minutes, after which it is thinly rolled out by hand or using a special machine.
4. Read on to learn how to dry homemade noodles. Initially, the rolled layers are completely dried a little on a towel, after which they are cut into strips and dried under room conditions, spreading in a thin layer.

Homemade noodles for soup - recipe

The dough for homemade noodles, which is planned to be used for making soup, is cooked on eggs without adding water and becomes very dense. Ideally, it is better to use a special machine for rolling it out, then the whole process of creating the product will seem easy and exciting, and the result is a delicious first course for dinner.

Ingredients:

• egg - 1 pc.;
• flour - 100-120 g;
• salt - a pinch.

Cooking

1. Sift the flour with a slide, add salt, beat in the egg and butter, knead thoroughly and for a long time, adding flour if necessary.
2. Having achieved the desired texture, leave a lump for proofing under the film for an hour.
3. The base is rolled out thinly, sprinkled with flour, rolled up and cut into fragments of the desired thickness.
4. The resulting coils are unfolded and dried on a towel.

Homemade egg noodles - recipe

Having cooked on eggs according to this recipe, it will be easier to roll out the base and manually. The oil present in the recipe softens the structure and makes it more supple and plastic. Do not forget to flour the work surface and layers of dough so that the rolling pin does not stick to them. Taking into account the proofing time, the entire process of creating a homemade product will take about an hour.

Ingredients:

• eggs - 3 pcs.;
• flour - 300 g;
• vegetable oil - 1.5 teaspoons;
• salt - 1 teaspoon.

Cooking

1. Homemade egg noodles are easy to make. Eggs are beaten into the sifted flour, salt, oil are added and the base is kneaded thoroughly.
2. Leave the resulting base for 30 minutes to swell the gluten.
3. Divide the lump into several parts, roll each thinly, roll up and cut into fragments of the desired thickness.
4. The resulting coils are unfolded, laid out on a towel, allowed to dry.

Homemade noodles without eggs - recipe

Homemade egg-free noodles, like Italian pasta, are made from special durum wheat flour with a high gluten content. The use of a regular product from soft varieties is not allowed, and without eggs, delicious homemade noodles will not work out of it. If the necessary raw materials are available, you can safely proceed to the creation of a lean version of the workpiece.

Ingredients:

• flour - 2-2.5 cups;
• water - 1 glass;
• salt - 1 teaspoon.

Cooking

1. Sift the flour with a slide with salt, pour in a little water and knead a tight dough.
2. Leave a lump for 30 minutes under the film.
3. Further, homemade noodles without eggs are made in the same manner as egg noodles. The base is rolled out, rolled up, cut, untwisted and dried.

Homemade noodles for lagman

Dry, the recipe of which is similar to the variations described above, is often used to decorate the lagman. However, an authentic dish requires the preparation of an exhaust product, the process of which, although fascinating, requires a lot of time, patience and skill.

Ingredients:

• flour - 500 g;
• egg - 1 pc.;
• warm water - 120 ml;
• salt - ½ tbsp. spoons;
• soda - a pinch;
• vegetable oil - 1 cup.

Cooking

1. Beat the egg a little with salt, pour in warm water, stir.
2. Pour flour in portions and knead until a dense lump is obtained, which is left for an hour under a moistened towel.
3. In a tablespoon of water, dissolve a pinch of salt and soda and rub the resulting mixture into the dough with your hands.
4. Flagella are made from the base, 1-1.5 cm thick, lubricated with oil and left under a towel for 20 minutes.
5. The blanks are pulled out with oiled hands up to 0.5-0.7 cm, left for 20 minutes.
6. Repeat the procedure several times until the desired thickness is obtained.

Homemade noodles on yolks

Next, you will learn how to cook at home. Thanks to the latter, the product is not only surprisingly tasty and tender, but also has an excellent, sunny color. The very process of creating the foundation is no different from the traditional one and it can be implemented without any difficulty.

Ingredients:

• yolks - 4 pcs.;
• vegetable oil - 40 ml;
• flour - 200 g;
• salt - 5 g.

Cooking

1. A mixture of yolks and butter is poured into the flour sifted and mixed with salt.
2. The components are stirred until crumbs are obtained, which are collected in a lump and a tight dough is kneaded.
3. After 30 minutes of rest under the film, they begin to roll out the lump and cut the noodles.

Homemade noodles can be made a little easier by making the rolling process less labor intensive. An excellent effect is achieved by using, and adding vegetable oil. The dough, designed in this way, is easy and simple to roll out even without the use of flour for dusting - it does not stick to the table and rolling pin at all.

Ingredients:

• flour - 350 g;
• boiling water - 180 ml;
• sunflower oil - 3 tbsp. spoons;
• salt - 1 teaspoon.

Cooking

1. Salt is thrown into boiling water, oil is poured.
2. The resulting mixture is poured into a bowl with sifted flour and thoroughly kneaded first with a spoon, and when it becomes not so hot - with your hands.
3. After 15 minutes, you can start rolling out the flour ball and cutting the noodles of the desired shape and size.
4. Homemade custard noodles are dried and stored or used immediately.

Rice noodles at home

Homemade noodles made from rice flour are a great option for garnishing many Southeast Asian culinary dishes. Using the correct recipe suggested below, you can get a product that is just as good as the best production analogues.

Ingredients:

• rice flour - 400 g;
• eggs - 3 pcs.;
• salt - 1 teaspoon.

Cooking

1. The eggs are beaten with salt.
2. Pour rice flour and knead, adding a little water if necessary.
3. Roll out the base to the desired thickness, cut into strips and dry.

Homemade rye flour noodles

The recipe for making homemade noodles can be the most unexpected, such as in this case. Rye flour is used as the basis for the preparation of the product, which affects both its final taste and appearance. Homemade noodles decorated in this manner are more healthy and less high-calorie.

Homemade noodles, mixed only with eggs and the highest quality flour, are decisively different from purchased analogues, and it will cost mere pennies. Dried noodles can be stored in a paper or linen bag, and used if necessary.
I will show you a simple step-by-step recipe for making such delicious noodles in an easy way.
Homemade noodles will definitely decorate and complement the dish if you use it instead of the store-bought one.

Flour is calculated according to the proportion: 1 egg - 100 g of flour.

Ingredients:

• a) premium flour - 200 g,
• b) chicken eggs - 2 pcs.,
• c) vegetable oil - 10 ml.

Only three ingredients!

Preparing homemade noodles:

1. In a deep bowl, sift the flour through a sieve. We make a hole in the center and drive the eggs into it, then pour in the oil.

2. Knead a tight dough - it will be difficult to knead, but at this stage you need to form a bun. Put it in a bag and let the dough rest for 10 minutes.

3. Rested dough will become more pliable and pleasant to work with. For convenience, divide the bun into 3 balls and roll each one separately. The rolled sheet should be thin and transparent, like tracing paper.

4. Transfer the finished layer to a towel so that it dries a little.

5. When all the dough is rolled out and dried, you can start cutting the noodles. So that it is not too long, the layer can be cut in half.

6. Next - roll up the tube.

7. Holding the knife at an angle (so as not to cut your fingers), cut into thin noodles.

8. Rolled noodles will begin to unwind when lifted up and crushed with your fingers.

Such noodles can be used immediately to prepare a side dish or cook chicken broth soup with it. If homemade noodles are dried for some more time, then they will be perfectly stored in the closet until the next use.

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.

Many housewives believe that making homemade noodles is a very difficult task. In fact, if you can make the usual unleavened dough, then cook the noodles easily.

Products for homemade noodles

Noodles must be made from premium flour, which keeps its shape well in the dough. You will also need chicken eggs and salt. This simple set of products is suitable for classic noodles. Other recipes involve the addition of some other ingredients.

How to make classic homemade noodles

Cooking technology:

• Whisk two eggs and 1 teaspoon salt with a fork.
• Pour two cups of flour into a large bowl and make a hill out of it. Make a hole in the top with a spoon.
• Pour the eggs into the hole and use a spoon to start scooping the flour into the eggs.
• When the mass becomes homogeneously lumpy, put it on a board sprinkled with flour.
• Knead a tight dough. If flour is not enough, then add it.
• Divide the finished dough into six parts and wrap each with a film.
• After standing for an hour, roll each ball of dough into a very thin cake.
• Dust the cakes with flour and roll them up.
• Slice each roll crosswise into thin strips.
• Loosen the resulting strips with your hands and lay the raw noodles in an even layer on a table covered with towels.
• Let the noodles dry.
• Transfer the noodles to cardboard boxes or glass jars.

Do not store noodles in paper bags or cloth bags. When shifting them, fragile noodles can break.

How to make homemade colored noodles

We all met colored pasta on sale. Natural vegetable juices are used for their production. You, too, can use this hint and cook colorful noodles. For her, instead of one egg, take two tablespoons of juice:

• carrot - the noodles will turn orange.
• beetroot - the noodles will turn out with a purple tint.
• celery or spinach - the noodles will be green.

How to make homemade tender noodles

Noodles cooked on eggs alone turn out to be quite dense and do not boil soft. It is good to put it in clear soups. For noodles in second courses, where a lot of sauce is provided, it is better to make the noodles softer. This can provide olive oil. For noodles, instead of one egg, take 2 tablespoons of butter. Knead the dough according to the classic recipe. Cut the noodles into wider strips and do not dry them, but cook the dish immediately.

How to make homemade curly noodles

You can make curly noodles from any dough and cut it into long strips, or rhombuses, or squares. For cutting, use a special figured knife for trimming pasties.

How to make homemade noodles with different flavors

You can add mushroom powder or chopped dry herbs to the noodle dough. It is also good to make homemade noodles with any store-bought spices, for example, ground pepper, Provence herbs, suneli hops, etc. Take a little spice (1 tsp) so that the noodles turn out with a subtle aroma and taste.

If you cook homemade noodles very often, then buy a special machine for cutting them. It is very convenient, and you can cut absolutely any dough for noodles with a machine.