How to make homemade noodles. How to make homemade noodles: cooking secrets. How to cook buckwheat noodles

Not many people had the opportunity to try the noodles that our parents prepared at home. But everything tastes better when you make it yourself. Many housewives don’t cook it, not because they don’t know how to cook homemade noodles and not because the stores are full of ready-made ones. And for the reason that noodles at home have a rather complex preparation process. Yes, indeed, making homemade noodle dough is not as easy as... But let your loved ones know the taste of our childhood!

Ingredients for noodles:

Egg - 1 pc.;
Salt - 1 pinch;
Flour - 100 gr.;
Butter - 1 tsp.

Recipe for making homemade noodles:

1. Of course, you already know the cooking sequence, because the process may remind you of cooking. But the most important rule is how to cook homemade noodles - only the correctly selected proportions of ingredients. Please note that our recipe uses a large egg. Therefore, the most correct proportions can be considered the proportions of one large egg, one hundred grams of flour, a pinch of salt and one teaspoon of butter at room temperature. If for some reason you do not use butter, then you can take vegetable oil, but not more than 1 teaspoon. With these proportions, the dough will be very elastic and difficult to knead. This is right. If you have small eggs, you can add one to two teaspoons of boiled water. Just don’t forget that the dough for homemade noodles should be tight.
Place flour in a bowl or directly on the counter. Beat the egg and salt into the well you made by hand.

2. First, use a fork to combine the egg with some of the flour and add the butter. The butter does not need to be melted. Just don't put it in the refrigerator and it will be soft.

3. Knead the dough very well.
Advice: You can determine the readiness of such a test by making a small incision. If you cut the dough and see no layers inside, then it is ready. And if you don’t have time to knead the dough or are just lazy, then place it in a plastic bag for 30 minutes. After the specified time, the dough will be almost ready. At the very least, you only need to knead it for a couple of minutes.

4. Cut the resulting dough in half. Thanks to the butter, it can be rolled out on a bare counter without flour. The pancake for homemade noodles is made like chebureki, that is, very thin. You can see your hands through it.

5. Leave the rolled pancake on the table for 10 minutes. Then turn it over and record the same time. This way we will dry the dough a little so that we can prepare homemade noodles in the best possible way. This way the vermicelli will not stick together when cutting.
Roll the pancake up like a roll.

6. Using a sharp knife, thinly slice the noodles.

The finished pasta can be added to the soup.
Now you know how to make homemade noodles, but do not forget that after cutting you need to separate each vermicelli. You can also use noodles prepared at home for cooking

Many products are sold ready-made or semi-finished. This significantly reduces the cooking time of dishes, but deprives them of their natural and natural taste, as well as rich aroma. Today we’ll talk about homemade noodles, or rather about their production and subsequent storage.

Homemade egg noodles: dough recipe

Taking care of family and friends, many housewives try to use only fresh and real products for family, friends and, especially, for children. Pasta is used in preparing soups, side dishes, salads and even for baking. To create homemade noodles you need the following products:

wheat flour – 350 g;
chicken egg – 3 pcs.;
vegetable oil – 40 g;
salt – 10 g.

The cooking time takes a little more than one hour, and the energy value of 100 g will be 280 kcal.

To knead the dough you will need a deep bowl. Oil is poured into it, eggs are driven in and the whole mass is shaken with quick movements of the fork in a circle. Then you should very slowly and gradually add flour to the resulting mixture to improve the process of kneading the entire dough. At first, it’s easier to use a fork to stir the mass, and then start kneading by hand.

When using a food processor, this process of creating a stiff dough will significantly reduce the time for preparing noodles and reduce the labor intensity of the entire process of creating this semi-finished product.

Having made a dense and stiff dough, it should be set aside for fifteen minutes and then kneaded again until elastic. Then put it in a plastic bag and put it in the refrigerator for half an hour.

After this time, the dough for homemade noodles should be cut into several parts, each of which should be rolled out with a rolling pin to a thickness of three to four millimeters, and left to dry for ten minutes, and then turned over to dry the other side for another ten minutes.

After starting cutting, roll the dough layer into a roll and cut the egg noodles of the required thickness across this roll, and then dry it.

These semi-finished products can be boiled immediately or stored in a jar or plastic bag.

Rice noodle dough recipe step by step

This dish can be consumed with just one addition - butter, and the noodles will still be tasty and satisfying. Rice flour, used to create semi-finished products, became known only after the Great Patriotic War. Previously, it was made only from small and broken rice, but now this flour is a fairly common and well-known product. To make your own homemade rice noodles you will need:

rice flour – 0.5 kg;
chicken egg – 3 pcs.;
salt – 10 g;
water – 30 g.

It will take one hour to knead the dough and prepare this semi-finished product, and the nutritional value of one hundred grams will be 260 kcal.

The recipe for creating noodles consists of sequentially performing the following steps:

All proportions of products must be strictly observed to ensure the correct thickness of the product.

Dough for homemade Chinese noodles

Recently, archaeologists in one of the Chinese provinces found a clay pot with the remains of noodles. This became the main proof of the love of the Chinese people for such self-prepared dough products as noodles. To create this semi-finished product you will need:

water – 200 g;
wheat flour – 500 g;
salt to taste (2-3 g).

It will take two hours to create real Chinese noodles, and the calorie content of one hundred grams of the dish will be 270 kcal.

Pour the sifted flour into a heap onto the work surface to knead the dough. Make a hole in the center of the “mountain,” pour in water and begin kneading. The result should be a stiff, dense dough. Using cold water to create the noodles will also make the dough more elastic.

Wrap the resulting ball of flour in cling film and place it in the refrigerator for one hour. After this time, take out the dough and divide it into several pieces.

Roll out all parts with a rolling pin until an almost transparent layer is formed, sprinkle each of them with flour and leave to dry for ten minutes, then turn over and leave the other side to dry for the same time.

Cut homemade Chinese noodles to the required thickness, boil and taste with sour cream, butter, meat dishes and fresh salads.

How to make a semi-finished product correctly

The proper process for making homemade noodles from dough is a little different from simply rolling out the dough into a regular sheet using a rolling pin and cutting it into strips with a sharp knife.

Chinese chefs carry out all the processes to create noodles by hand. After the dough has been kneaded and left in the refrigerator for about an hour, it is rolled into a long rope. The two ends of this tourniquet are taken in both hands and, making jerky strokes, are thrown alternately down, up, and twisted to the right and left sides.

This process should be done until the dough becomes elastic and begins to tear.

Only after this is it sprinkled with flour and begin to be pulled into thin, long threads, which are the correct way to create noodles.

With the natural manual process of preparing this semi-finished product, it should be used to create a variety of dishes at once so that the noodles do not lose their appearance and taste.

Storage Features

Creating this semi-finished product is a rather difficult process that cannot be repeated every day in connection with other pressing matters around the house.

Questions that arise regarding drying homemade noodles and storing them can be resolved in the following way:

Purchase special racks for placing noodles that require drying on them or use the backs of chairs, a clothes dryer, which must first be covered with clean linen towels;
If the product needs to be stored for a long time, freezing is the best method. To do this, the semi-finished product is carefully laid out on a flat surface, placed in the freezer for ten minutes, and then transferred to clean, dry containers. This allows you to increase the shelf life to six months;
Dried noodles should be brittle, hard, and dense. If these products are properly dried, storage can be done by placing the product in an airtight container, sent to the pantry or kitchen cabinet.

By spending one day creating homemade noodles, you can delight your family, friends and guests with delicious, healthy and satisfying dishes from this semi-finished product for a whole year.

The beneficial properties of homemade noodles are due to the high content of vitamins E, group B, and fiber, which are part of wheat flour. Rice noodles are considered a dietary dish and are perfect for children, people with weak immunity, and stomach problems. Buckwheat noodles contain a lot of iron and help increase hemoglobin. Homemade food is always considered the most healthy and is much more highly valued, therefore, when using a recipe for creating any noodles, you should remember that:

When choosing flour for dough, preference should be given to first grade or wholemeal flour. This will help retain more vitamins and minerals in the product;
For noodles, it is better to use non-carbonated mineral and chilled water - the dough will be more elastic and glossy in appearance after standing in the refrigerator;
For the egg noodle recipe, you should use only fresh eggs - the staleness of this product will cause the dough to tear when rolled out;
The knife for cutting strips of noodles should be sharp; the dough should under no circumstances stick to it;
The longer you knead the dough, the tastier the homemade noodles will be.

This industrially produced semi-finished product is very dangerous to health, does not contain essential vitamins and minerals, and can lead to addiction and obesity. Only the homemade method of preparing noodles is aimed at maintaining health.

There is another recipe for making homemade noodles in the next video.

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

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

Ingredients:

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

Just three ingredients!

Making homemade noodles:

1. Sift the flour through a sieve into a deep bowl. Make a well in the center and crack the eggs into it, then pour in the oil.

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

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

4. Transfer the finished layer to a towel to dry a little.

5. Once all the dough is rolled out and dried, you can start cutting the noodles. To prevent it from being too long, the layer can be cut in half.

6. Next, roll up the tube.

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

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

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

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

Today we have a recipe homemade noodle dough. I admit, I haven’t used any recipe for homemade egg noodles before; I kneaded them by eye from eggs, water, flour and salt. Well, when I had a bread maker assistant in my kitchen, I began to look for the ideal proportions of ingredients for the recipe. homemade noodle dough in a bread maker. So, to put them in the bread machine, and take the finished dough for homemade egg noodles out of it, without mixing anything later. In addition, while the bread machine is busy with the dough, you have 15-20 minutes free. A bread machine even makes life easier for people who, due to some circumstances, simply cannot knead the dough. We have been doing massages at home since my son was born. I think our favorite masseuse Elena Aleksandrovna will not be offended by me if I mention her here 😉 So, while talking to her, she complained to me that she doesn’t pamper her family with homemade dumplings or noodles, because the masseurs sometimes have hands after massage sessions It hurts so much that I can’t even bother with the test! And here it’s so beautiful, the machine kneads the dough! I even make it in my bread machine.

I got a little distracted. I liked this ratio for homemade egg noodles:

wheat flour, preferably durum – 450 g,
chicken egg – 3 pcs.,
water -110 ml,
table salt – ½ tsp.

But, based on experience, I will say that this proportion of dough is designed for a large family or for preparing homemade noodles as a second dish or side dish, as well as preparing homemade noodles for future use. Homemade noodles can be dried and stored like any pasta. Homemade noodles can, like for lagman, be boiled until tender, flavored with oil and frozen, and then simply reheated or added at the end of cooking.

When I make homemade mushroom noodles, homemade meatball noodles, or noodle soup with poultry (chicken, turkey, goose), I reduce the ingredients for homemade dough recipe egg noodles approximately this much, and even this can be a bit much:

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

Let me remind you that in 1 glass there are 250 ml of 130 g of flour, if you pour it not over the top, but up to the rice. And in 1 level teaspoon there are exactly 10 g of salt.

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

Kneading the dough
Maturing the dough
Rolling out the dough
Cutting dough into noodles or blanks for dough products

Decide for yourself how to knead the dough for homemade noodles, by hand, using a bread machine or food processor.

How to cook homemade noodle dough in the bread maker:

Place all the ingredients for the noodles into the bread machine at once.

and choose the mode you have: “Pasta”, “Dumplings”, “Dough” or any other program in which kneading begins immediately, for example, “Cupcake” or “Pizza”.

The noodle dough is kneaded with a bread machine for about 20 minutes.

It turns out elastic and plastic. In order for the dough for noodles or dumplings to become elastic, it must ripen or rest for about 20-30 minutes.

To do this, you need to sprinkle it with flour, cover it with cling film or put it in a plastic bag so that a weathered crust does not form. Or you can simply cover the dough ball with an overturned bowl. It happens that you come across low-quality flour and the dough begins to “float”, then you need to increase the amount of flour when kneading the dough for homemade noodles.

How to make colored homemade noodles?

It’s very simple, replace part of the water (or completely) with vegetable juice: carrot, beetroot, sorrel juice…. And then you will get colored dough for homemade noodles.

How to make homemade noodles

I divide the ripened dough for homemade noodles into 4 parts.

I roll each into a thin cake.

I sprinkle the dough cakes (layers) with flour and dry them on the table so that they are easy to cut and the dough does not stick together when cutting.

It is important not to overdry our cakes so that they do not break.

Then I roll each layer into a flattened roll.

and cut homemade noodles with a knife into thin strips.

These strips of homemade noodles need to be separated from each other and dried. If there is a lot of noodles, you can dry them in the oven in a thin layer on a baking sheet at 70 degrees.

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

A special machine makes the process of making and cutting homemade noodles very easy. noodle cutter. Using a noodle cutter, you can thinly roll out and cut dough for pasta and dumplings. The video recipe will tell you how to make homemade noodles using an Imperia noodle cutter:

And yet, in preparing homemade noodles for lagman eggs are not used; the dough for such noodles is prepared from boiled water and flour. Well, to properly make noodles for lagman, just like homemade noodles, you need drawing experience:

Enjoy your creativity and delicious homemade noodles!

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

What a delicious soup with homemade noodles, it’s simply delicious! You probably won’t find a person who would say that he doesn’t like this dish. The rich broth with chicken and homemade noodles is simply delicious.

However, and unfortunately, not everyone can make homemade noodles - some people can’t make the dough, others the noodles are overcooked. But not everything is so bad, you can learn everything, we suggest you consider recipes: how to properly prepare noodles and soups with it.

How to cook homemade noodles: classic recipe

Premium flour - 1.5 cups;
Chicken egg – 1 piece;
A little salt.

Break the chicken egg and place it in a deep container;
Then beat the egg thoroughly with a fork until foam forms;
Add a little salt at your discretion and mix;
Next, take the flour and pour it into the beaten egg in small portions, while continuing to beat;

Sprinkle in flour until the mass becomes very thick and acquires the structure of dough;

Next, pour some flour onto the work surface of the table and place the dough on it. Knead with your hands until stiff;

We form a small bun from the dough, wrap it in a plastic bag;

Place it in the refrigerator for half an hour;

After this, take out the bun and divide it into two portions;

We form a small cake from each part to make it easier to roll out;

Then, using a noodle cutter or a regular rolling pin, roll out the cake to a thickness of no more than 2 mm;

Once the thin cakes are rolled out, they need to be cut into strips no more than 5 cm wide;

We put all the strips in a stack and then, using a noodle cutter or knife, cut them into noodles;

The finished noodles should have a 2x2 cross-section;

Then place all the finished noodles on a wooden board sprinkled with flour and dry.

How to Make Homemade Chicken Soup Noodles

Test components:

A glass of wheat flour;
Chicken egg – 1 piece;
A pinch of salt;
1 small spoon of vegetable oil.

Chicken meat, back – 2 pieces;
Chicken breast – 1 piece;
One carrot;
One small onion;
A bunch of dill;
Homemade noodles;
A little salt and black pepper.

Break the chicken egg and place it in a cup;

Add vegetable oil and salt to the egg. Beat everything thoroughly with a fork or whisk until foam appears;

Then sift the flour through a sieve into another cup, make a hole in the middle and pour the beaten egg into it;

Mix everything with a fork until the mixture becomes thick;

Sprinkle the work surface with flour and place the dough there. Knead it with your hands until it has an elastic structure;

Place in a plastic bag and wrap well. Leave it for 30 minutes;

Then cut into two portions and roll each into a thin cake with a rolling pin. Roll out as thin as possible;

Dry the rolled out cakes for about 20 minutes;

Sprinkle the flatbreads thoroughly with flour so that the noodles do not stick together during boiling;

Cut them into strips 5-7 cm wide;

We stack the strips and cut them into noodles;

Place it in a sieve and shake so that excess flour falls off;

Then we place the straws on a wooden board or table and dry them;

Now let's move on to preparing the soup. We wash the backs and breasts;

Place the backs in a metal container, pour water and put on fire;

As soon as the backs boil, foam will appear on the surface, it must be removed;

Then place the breast into the boiling broth, add salt;

We wash the onion and place it directly in the husk into the broth, it will give a golden color;

Wash the carrots thoroughly, peel the skin and cut into 3-4 pieces. Put it in the soup;

Boil the soup for about 40 minutes. Then remove the chicken meat, carrots and onion from it;

Cut the meat into pieces, finely chop the carrots;

Boil the noodles separately in salted water until tender, 5-7 minutes. You can cook the noodles directly in the broth, but during the boiling process the broth will become cloudy;

Then pour the broth into a plate, put pieces of meat and carrots there, add noodles and serve.

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How to cook rice noodles at home

We will need the following products:

Rice flour – half a kilogram;
Chicken eggs – 3 pieces;
Water – 1 large spoon;
A little salt.

Separate the eggs from the shell and place in a large bowl;
Add a little salt to the eggs and beat. You can use a whisk, mixer or blender to beat;
Beat the eggs until foam forms;
Rice flour should be poured onto the table surface in a small pile;
Make a small hole in the center of the slide and pour beaten eggs and salt into it;
Slowly knead the dough. If necessary, add a little water. The dough structure should be soft;
Form the dough into a ball;
Divide the ball into 4 parts;
We roll out each part with a rolling pin or a special machine in the form of a thin and almost transparent cake;
Sprinkle each layer well with flour on both sides and leave to dry for 20-30 minutes;
Then we cut each layer into medium strips and cut them into thin noodles;
Dry the noodles and transfer them to a dry bag.

How to cook wok noodles at home

What ingredients should you buy:

100 grams of pork meat;
Onion – 1 piece;
300 grams of green beans;
Rice noodles at your discretion;
1 fresh pepper;
Vegetable oil;
1 large spoon of soy sauce;
Granulated sugar – 2 teaspoons;
A little ground black pepper.

Let's move on to cooking:

We wash the pork meat, remove the veins and films. Dry with paper napkins;

Wash green beans with warm water;

Peel the onion and cut into cubes;

We clean the sweet pepper from seeds, remove the stalk and cut into strips;

Place a frying pan on the stove, pour in vegetable oil and heat;

Add onion cubes, pepper strips and green beans to hot oil. We fry everything;

Meanwhile, cut the meat into cubes or strips;

After 5 minutes, add pieces of meat along with ground black pepper to the frying of sliced vegetables. Fry everything for 5-7 minutes;

Then mix the soy sauce with granulated sugar in a bowl and mix well;

Pour the prepared sauce over the vegetables and meat. Reduce heat and cook for 7-8 minutes;

Rice noodles prepared according to the recipe above should be boiled for 5-7 minutes;

After this, put the finished boiled noodles in a frying pan with the rest of the ingredients and stir so that the sauce and juices from the vegetables and meat are absorbed into the noodles. Cook for another 2-3 minutes;

The dish is ready, put it on plates and serve

How to make udon noodles at home

Half a kilo of unrefined flour;
Bleached wheat flour – 150 grams;
Hot water – 250 ml;
Salt – 4 small spoons.

Let's move on to cooking:

Dilute salt in a glass of warm water and stir. Stir until all the salt has dissolved;

Place both types of flour into a deep cup and mix well;

After the salt in the water has completely dispersed, pour the water into the flour and knead the dough. It should turn out cool and elastic;

We make a ball out of it and put it in a plastic bag;

We wrap the towel and place it on the floor, this is what Japanese chefs do;

Then we stand on the dough and stomp on it for a couple of minutes;

Next, take out the cake and roll it out, fold it in half and roll it out again;

After this, we put it back into the bag, wrap it in a towel, put it on the floor and trample on it;

Take it out of the bag again and roll it. This needs to be done 3-4 times. The dough should become perfectly smooth;

At the end we put it in a bag and leave it there for 4 hours;

After 4 hours, you need to stomp on the dough again and after that roll it out into a thin layer with a thickness of 4 mm;

We fold the rolled out layer in three - fold the two sides towards the middle of the layer;

Then, using a sharp and long knife, cut the folded cake into thirds into rings 3 mm thick;

Place a pot of water on the stove, bring to a boil and add udon noodles. Boil until tender, 7-8 minutes;

We wash the boiled noodles several times and serve.

How to make thin homemade chicken noodles

700 grams of chicken meat;
Water – 2 liters;
Carrot – 1 piece;
One onion head;
One sweet pepper;
A little salt;
A couple of sprigs of dill.

Break the eggs into a cup and mix with flour;
Knead a stiff and elastic dough;
Then we form a small ball out of it and leave it for 15-20 minutes;
Roll out the ball into a thin cake, its thickness should be about 2 mm;
Dry the cake for 20-30 minutes;
Then cut the flatbread into strips 6-8 cm thick;
We stack these strips and cut them into thin noodles, similar to vermicelli;
Scatter the noodles on the table and leave to dry;
Cut the chicken meat into portions, place it in a saucepan, pour water and put it on gas;
As soon as the water boils, remove the foam from above, add salt to the broth;
Peel the onion and cut it into half rings, pour them into the broth;
We wash the carrots, peel them and use a medium grater. We also add it to the broth;
Peel the pepper from seeds and stalks, cut into strips and place in the broth;
About 10 minutes before readiness, pour thin noodles into the broth and boil until tender;
At the end of the soup, sprinkle with small pieces of dill.

Secrets of making homemade noodles

After kneading, the dough should stand for 30-40 minutes;
After rolling out, the cakes should not dry for too long, otherwise they will dry out and crumble;
Cook the noodles for no more than 7-8 minutes. Otherwise, it will boil and turn out to be porridge.

Homemade noodles always turn out delicious. You can cook various dishes with it. For example, with rice or udon, you can prepare various second treats with vegetables or meat. But homemade noodles go perfectly with chicken broth.

Prepare noodles according to the suggested recipes and please your family with these dishes!

My mother taught me how to cook noodles when I was a child; back then they didn’t sell ready-made noodles in stores, so we had to do everything ourselves. And there were no noodle cutters; they cut it by hand. I still do this now. And if you add not the whole egg, but only 2-3 yolks, the noodles will turn out yellower and will not boil in the broth. I don’t boil the noodles in advance, I throw them into the broth at the very end, stir them, let them float and turn them off. Let it sit for a few minutes and you can taste the delicious chicken broth.