What can be made from homemade noodles. Delicious homemade noodles

Today it seems to all of us that noodles are one of the most primordial Russian dishes, one of the most popular, that dishes have always existed with noodles. So, but not so. You may be surprised, but the first mentions of noodles date back to the 16th century, and before that, if noodles were known, they could not boast of particular popularity and prevalence. According to V. Pokhlebkin, the Russians borrowed the noodles from the Tatars, and gave it 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, having gained popularity, fell off the table in folklore. That there are only teasers about the Vladimir townspeople who chop noodles with an ax! We, the descendants, spoiled by the delights of many cuisines of the world, it is impossible to surprise us at all with noodles. But to seduce with noodles, but to sit at the table with just the aroma of properly cooked noodles, you can easily even now. The main thing is that the noodles are homemade, cooked with your own hands with love and care. Let us today and you and I try to find out and remember how to cook homemade noodles.

At first, the most superficial glance, the preparation of noodles does not contain any special secrets. Well, really, is it difficult 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. Each step is important in making noodles. Correct and accurate selection of verified ingredients, long and thorough kneading of the dough, correct rest 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 delicious, strong homemade noodles. Violation of the technology most often leads to the production of a soft, strangely diffused substance in the soup, which cannot be called noodles or brought to your mouth.

And how many dishes can you cook if you managed to chop the right homemade noodles! Traditionally, soups are prepared with noodles, here we will find healing chicken noodles and unusually tasty and aromatic duck noodles, breathtaking noodles with forest mushrooms and sweet milk. But homemade noodles are not suitable for soups alone. Simmer it in lamb fat, serve it to the tender lamb ribs, boil it in a strong broth, and at the last moment put it on a baking sheet next to the baked piglet, put it in a pot, fill it with milk, sprinkle with grated cheese, and bake it in the oven. For a long time you can list the dishes that the noodles will decorate with themselves, and will give them a new taste. And add to the noodles aromatic herbs, and spicy vegetables, and aromatic spices, and you yourself will be surprised how infinite number of unique shades of taste such simple homemade noodles, familiar to everyone, can please you.

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 the board using a rolling pin. V. Pokhlebkin strongly advised to use for these purposes a wooden board 50x75 cm, preferably cut from linden, aspen, birch. But the connoisseur of Russian cuisine scolded the 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 is suitable for rolling out noodle dough, although a monolithic rolling pin will probably seem more convenient to you. On the other hand, a European rotating rolling pin will require you to apply much less effort when rolling out the dough. You can use regular sharpened cutlery knives to cut the noodles, but round knives for dough or pizza are most convenient. Such knives are both straight and curly - allowing you to cut the noodles of the original wavy shape. Those who cook noodles often can be advised 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 pasta, noodles do not require a certain kind of a certain type of flour at all. Deliciously delicious noodles can be made with wheat, buckwheat, or oat flour... Particularly tasty is the noodles, in the preparation of which two or three are used different kinds flour. The same can be said about the type of flour. Good noodles can be made from both first grade flour and coarser flour. It turns out great noodles if you add a little flour of the second grade to the flour of the first grade or finely ground semolina in a coffee grinder. But unlike pasta, when preparing noodles, eggs must be used, often completely replacing the entire liquid part of the dough with them. The task 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 in a heap on the board, make a small depression on top and pour in one egg. A cold egg, this is important! Then add a couple tablespoons of ice water and immediately start kneading your dough, being careful not to let the liquid run out onto the board, but rather mix it all with the flour. Knead the dough 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 untreated flour left, chase these impressions away, and try to restrain yourself from the desire to splash too much water. At most, you can add one more spoonful of ice water, the strength of your hands should do the rest. The harder and more thoroughly you knead and knead the dough, the smoother, denser and more elastic it will be. Ready dough wrap with cling film and leave in a cool place for 20 - 30 minutes. During this time, the dough will completely dissolve, ripen, become elastic and soft.

4. Is your dough ready? Now you have to roll it out and cut the noodles out of it. Sprinkle flour on the board, put the dough bun on it, flatten it a little with your hands, dust it with flour and start rolling it with a rolling pin grated with flour. Roll gently from the center to the edges at first, trying to give your dough rounded shape, then roll out, leaning as much as possible on the rolling pin, trying to roll out the dough as thin as possible. When the thickness of the dough sheet reaches a couple of millimeters, start to be extra careful again, being careful not to tear the thin dough sheet. 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, sticky four-millimeter piece of dough.

5. Did you roll it out? Thin enough? So almost everything is ready! It remains only to cut our noodles. If you are using round knives or special curly knives, then just start slicing the noodles to the thickness you need for your purpose. If you want to cut the traditional Russian noodles, then first let the dough sheet lie for 10 - 15 minutes and dry slightly. Then carefully sprinkle the sheet with a thin, even layer of flour. Roll the dough sheet prepared in this way neatly into a tube, carefully flatten it, and then with a very sharp knife cut it across and slightly obliquely into thin, graceful rings no more than two to three millimeters thick. Unfold the finished noodle rings and scatter them relatively loosely on a tablecloth or cloth and let them dry slightly, sometimes gently stirring them up. Now your noodles are completely ready to use in any dish you like.

6. Noodles from other types of flour are prepared in exactly the same way. Let's try to make the most delicious and popular Russian noodles made 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 of a glass of wheat flour for the topping. Place the flour in a slide on the board, make a depression in the center of the flour slide and pour one a raw egg and three eggshells of ice water. Knead to a tight dough, wrap with a towel and let sit for 15 minutes. Roll the finished dough into a layer no more than one millimeter thick and cut thinly.

7. Roll and chop the noodles is only half the battle. Now we need to cook these noodles deliciously. Let's start with traditional Russian chicken noodles, which is quite rightly attributed even to medicinal properties... Cook a strong broth from two liters of water and 700 gr. Chicken. Remove the chicken, strain the broth, return to the saucepan and bring to a boil. Add one finely chopped onion, two bay leaves, two to three saffron stamens, salt and black pepper to taste. Pour the pre-cooked into the boiling broth wheat noodles and cook until tender for five minutes. At the end of cooking, add two tablespoons of parsley, one tablespoon of dill, and two minced garlic cloves. Remove from heat and serve immediately. Boiled chicken serve separately.

8. More fragrant and tastier than noodles duck is difficult to find, such noodles can easily decorate even festive table... Prepare noodles in advance from one and a half glasses of wheat and half a glass of buckwheat flour. Thoroughly rinse and scrape one duck weighing about two kilograms. Use a sharp knife to remove the fat around the neck and tail. Prick 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 the baking sheet under the duck! Roast for 30 minutes, until the duck is browned and most of the fat is melted out. Divide the finished duck into 10 parts, place in a saucepan, add one whole carrot, one onion, one parsley root. Pour all over with 1½ liters of hot water, bring to a boil and simmer over low heat for 1½ hours, regularly removing excess fat from the surface. Boil the noodles until cooked separately and discard in a colander. When the duck is done, remove the vegetables, remove the duck pieces and strain the broth. When serving, add a serving of noodles, a slice of duck to each plate and cover with boiling broth. Serve chopped dill or parsley separately on plates.

9. Fragrant mushroom noodles from dried porcini mushrooms will remind you of the warm summer of the cold winter. Pour 1 ½ liters of cold water over one glass of dried porcini mushrooms and leave for two hours. Remove the mushrooms and rinse from sand and litter, and strain the infusion through cheesecloth. Large chunks chop one white leek, one onion, one parsley root and one celery root. Pour the mushroom infusion into a saucepan, add vegetables and mushrooms, bring to a boil and cook for 30 minutes over low heat under a lid. Remove the cooked vegetables, and remove the mushrooms and cut into thin strips. Boil the noodles separately until cooked in the amount you want. 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. Add a slice to the noodles before serving butter and sprinkle with chopped dill.

10. It has always been revered for a real delicacy in Russians houses noodles loaf, noodles. And it's not so difficult to cook it. Make thin noodles with 2 cups of wheat flour. Bring one liter of milk to a boil, add noodles and cook until cooked for 4 - 5 minutes, then drain in a colander and cool slightly. Pour half a glass of raisins with a large amount of boiling water, let it brew for 15 minutes, discard in a colander. Beat three eggs lightly with a fork. Combine noodles, raisins, and eggs. Put the resulting mixture in a greased baking dish and place in the oven preheated to 170⁰. Bake until golden brown for 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.

In any city you can find Italian restaurants where friendly waiters will offer you to try one of the many types of pasta. In our country, this interesting dish has a more prosaic name - noodles. The dish is quite tasty, but not everyone has the opportunity to go to restaurants in order to taste all its types.

Therefore, today we will tell you how you can make noodles at home.

Where to begin?

There are quite a few types of this dish, but taste qualities primarily depend on the quality of the selected products. It is for this reason that we will discuss with you some cooking principles that will help you make the prepared dish unforgettable.

Ingredients:

And before we start describing the recipes for making homemade noodles, let's learn how to choose the right ingredients. Let's start with flour! The most important thing here is the ratio of protein and fiber in flour. It is by this ratio that the coarseness of flour grinding is determined.

For delicious pasta you will need a mild flour. It is in this case that the dough turns out to be soft and elastic, which cannot but have a positive effect on the taste of your dish. Although in some recipes it is recommended to mix soft and hard flours, since in this case the dough is richer in proteins.

It is also worth noting the fact that solid flour is dietary and, if you are struggling with excess weight, then such a variety will be more preferable for you.

Now let's talk about eggs. Some chefs argue that a whole egg should be used, while others argue that only yolk can be used to make noodles. In the end, it turns out that both options are suitable.

The only difference is that when using a whole egg, you no longer need to add any liquid, except vegetable oil... But if you add only the yolk, then the color will definitely become a little more yellow, but in order for the dough to become softer, you will need to add a little water.

And here's another little secret: in order for the dough to acquire a special consistency and a pleasant aroma, you can add a small amount of olive oil to it. Remember that if you decide to serve pasta with any aromatic sauce then include in the recipe olive oil not necessary.

How to make homemade noodles: cooking technique

1. In fact, making pasta dough is very simple. To do this, you need to pour a small amount of sifted flour onto the table with a slide.
2. Put a raw egg in the middle and knead the dough with your hands. The consistency should be quite dense and elastic.
3. After you have made sure that the dough does not stick to your hands and the table, wrap it in plastic wrap and put it in the refrigerator for about an hour.
4. After that, we take out the dough from the refrigerator and leave it in the kitchen until it becomes room temperature... This point is fundamental, since cold dough will not be obedient in work.

It is also worth remembering one more rule: while you are rolling out one part of the dough, cover the rest with a damp towel or plastic bag so that it does not dry out.

How to make soup noodles at home

Technically, the procedure practically does not differ from the option we described earlier, but there are still some peculiarities.

Ingredients:

• 2 eggs;
• half a teaspoon of salt;
• flour.

Cooking method:

1. First, you need to beat two eggs and half a teaspoon of salt.
2. After you have formed a white foam, we begin to slowly add flour, while kneading the tough dough.
3. After the dough has been in the refrigerator, roll it out into several flat circles and carefully cut into thin strips of any length.
4. We lay out the resulting noodles on a dry napkin or gauze and wait until it is completely dry.
5. You can use such noodles not only for soup, but also for cooking other dishes.

How to cook buckwheat noodles

Buckwheat noodles are a dish that will not leave indifferent any lover. Japanese food... But in order to buy one package of this amazing product, you will have to spend a pretty tidy sum. But it can be done at home.

Ingredients:

• a kilogram of buckwheat flour;
• half a kilo of unbleached wheat flour;
• 400 ml hot water.

You need to cook buckwheat noodles as follows:

1. Pour both types of flour into a deep bowl and carefully move them together;
2. Pour 200 ml of water into the resulting dry mixture and mix everything thoroughly. Attention! At first, the dough will crumble, but if you are not lazy, then after a while it will become elastic;
3. After the mass has become homogeneous, you need to add the remaining water and knead the dough again.

After the dough is ready, roll it out and cut it into thin strips. Considering that a significant amount of noodles will turn out from one and a half kilograms, you can decompose the resulting stripes in a dry warm place where they dry out. Then put them in a glass jar where they can be stored for several months.

By the way, in exactly the same way you can do it at home and rice noodles... You just need to replace buckwheat flour for rice.

How to make Chinese noodles

The manufacturing process itself is similar to all previous ones. The only difference is that you can use not only wheat or rice flour but even starch. So we will not dwell in more detail on the manufacturing technique.

We'd better share the recipe for making Chinese noodles with meat and vegetables. To prepare it, you need to stew meat and vegetables, cut into small pieces.

Then add spices to taste. While the meat is stewing, boil the Chinese noodles in salted water and add them to the pan a few minutes until the meat is fully cooked. Serve this dish hot.

How to make lagman noodles

Ingredients:

• 400 ml. water;
• 2 eggs;
• a pinch of salt;
• flour.

Cooking method:

As you can see, cooking noodles is quite simple, you just need to want to. Remember also that using durum wheat flour, you can not only eat deliciously, but also keep your figure. And this is also important. So learn the basics of cooking, learn how to cook noodles and enjoy the result. Good luck and bon appetit!

Store-bought quality noodles can be cooked at home, such as cooked with them. tasty soup or cook it separately and serve with any sauce, with meat, fish, vegetable dishes, with mushrooms or. It is even more delicious to cook all these dishes with homemade noodles.

homemade noodles tastier, at least not only because you make it yourself, but also because you strive to use the highest quality products and do everything in the best possible way.

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

We will tell you about the options for making dough for homemade noodles, from which you can cook the most delicious and healthy dishes at home.

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

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

Ingredients:

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

Preparation

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

If you want to improve the health of the noodles, you can take 2 measures of wheat flour and mix with 1 measure of oatmeal and / or barley. If you have not found barley flour on sale, you can get it by grinding ordinary pearl barley in a home-made grinder like a coffee grinder.

Egg noodle dough - recipe

Ingredients:

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

Preparation

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

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

In China, noodles are very fond of, where they are made from flour of various cereals and even from legume flour. Rice and buckwheat noodles are especially loved in China.

Dough for Chinese - homemade recipe

Ingredients:

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

Preparation

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

Homemade rice noodles are made in the same way (they are cooked for no more than 8 minutes).

Even in the homemade noodle dough, prepared according to any of the above recipes, you can add powdered spices (for example, a curry mixture), tomato paste, or thinly grated fresh herb paste. These additives not only add new colors and flavors to the noodles, but also significantly increase their usefulness.

Everyone knows that homemade pasta and noodles are the most delicious, and store products are noticeably inferior to them.

Noodles are present in the cuisines of many countries; Russian housewives also prepare homemade noodles. I propose to cook universal dough for homemade noodles using flour hard varieties.

Products made from such dough do not boil in soup, keep their shape well and have a wonderful taste. From this dough, you can cut noodles of any size convenient for you and use both in the first and second courses.

Prepare necessary ingredients: wheat flour top grade, durum wheat flour, eggs and salt.

Combine both flours in a bowl.

Make a depression in the middle and beat in the eggs. Add salt.

Start kneading the dough in a circular motion with your spatula.

When it becomes difficult to stir with a spatula, start kneading the dough with your hands. If you feel that the dough is too dense, you can pour in a couple of tablespoons of warm water.

You will have to knead the dough intensively and for a long time, about 15-20 minutes, since durum wheat flour is noticeably rougher than premium flour.

As a result, you should get a smooth and elastic dough pleasant yellowish tint. Not too steep and not too soft.

The dough for homemade noodles is ready. You can start making homemade noodles!

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

In my childhood memories, I assume that you, too, have a transparent chicken soup with carrot stars and egg noodles, which mom or grandmother cooked with her own hands. Let's try to recreate this cozy atmosphere and make our own homemade soup noodles.

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

A few rules for cooking:

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

A classic recipe with a photo step by step.

Consider an example on one or two medium sized eggs. This is enough to make 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 products proportionally.

Just keep in mind that making for future use requires a lot of space for drying and storage. Such noodles cannot be tamped tightly into the jar, the noodles will break when removed. But you can use linen bags for storage, glass jars large volume or packages.

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 depression in the mound and pour in the egg. I prefer to shake the egg slightly with a fork until smooth in a separate bowl. This will make it easier to knead the dough. First, with a fork, and then wrinkle the mass with your hands until it becomes pliable and easily peels off your hands. You may need to add flour.

When the lump takes the desired consistency - it becomes dense and you can pinch off soft pieces - continue to knead for another minute or two. Any dough "loves" hands, and this is especially so. Now wrap a lump in plastic wrap and leave in the refrigerator for an hour. If you do not cover the dough, it will become frayed and the noodle strips will not have a uniform structure.

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

Sprinkle flour on top and start rolling up a loose roll. It is better to trim jagged edges. Now, carefully and with clear movements with a sharp knife, cut into strips about 5 mm wide.

There are two options for drying noodles:

1. twisted;
2. even stripes.

The first option is much easier to dry and store. But the noodles are long. Having unrolled the skein, you can cut the strips to the required length. If you want to notch 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 very easy to store and quicker to cook.

Raw noodles leave on the 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 from time to time so that they do not stick together. Then, after drying, fold it carefully into a bag or jar. Cook homemade noodles a little less than purchased ones.

Homemade noodle options

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

The first method is on the yolks:

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

We knead the dough, like last time:

1. Sift flour and salt into a container.
2. Mix oil and yolks separately.
3. Pour the liquid into a bowl and stir in a tight lump.

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

The second way is noodles without eggs:

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

Cooking method with plain water:

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

Choux pastry on 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 salt and pour in oil.
• Pour the liquid quickly and gently into the middle of the dry food and start mixing.
• In just a quarter of an hour, you can slice the noodles.

Advantage choux pastry- it is easy to roll out and cut, it does not stick to hands and cutting board. Rolls can be rolled up tightly, without fear that the layers stick together.

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

Homemade Noodle Chicken Soup Recipe

I will share my proven method of making this simple dish and while it is cooking chicken bouillon, quickly cook the noodles.

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

Before cooking, I always take off the skin of the store chicken and throw it away. it accumulates in itself all the antibiotics, etc., than the bird was fed.

If the chicken is homemade, then I remove the skin after boiling.

V cold water immerse the pieces of meat and wait until they boil over high heat. Drain the first broth, pour 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 poultry carcass and remove the meat from it. So the broth will come out transparent and rich.

Other ingredients for chicken noodles:

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

Cooking will not take much of your time:

1. Prepare the noodles as in the very first recipe (by the classic way)
2. Set aside for half an hour. Cut the potatoes into cubes, carrots into semicircles or quarters, and finely chop the onions.
3. Boil potatoes in boiling broth, season with salt and pepper and reduce heat to a minimum. From time to time you need to remove the foam.
4. Saute the carrots and onions in a hot skillet. You should get a nice golden color.
5. Add noodles, stewed vegetables, boiled chicken meat + garlic cloves to the boiled potatoes
6. Add ½ tsp. curry, boil for literally 2-3 minutes and turn off. Let the soup sit under the lid for a while.
7. Before serving, generously add greens and invite everyone to the table.

Working with the dough will be much easier if you purchase a special machine (it will also help to roll the dough into pasties). It is inexpensive, and when using it, you 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! Living with lungs and quick recipes always easier and tastier. Comment, save to your bookmarks.