Choux pastry for homemade noodles. How to cook noodles (step by step recipe with photo)

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's try today and we will 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 sifted wheat flour, pour it on the board with a slide, make a small depression on top and pour in one egg. A cold egg, this is important! Then add a couple tablespoons of ice-cold 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, drive 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 ball 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 simply start slicing the noodles to the thickness you need for your purpose. If you want to cut traditional Russian noodles, then first let the dough sheet lie for 10 to 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, gently 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. Unroll 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 out 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 1 ½ liters of hot water, bring to a boil and simmer over low heat for 1 ½ 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. Chop one white leek, one onion, one parsley root and one celery root into large chunks. 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 an 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.

Homemade noodles are a great alternative to a purchased product, because you will know what the finished product consists of and will be sure that there are no unnecessary impurities and preservatives. Treat yourself and your loved ones with delicious homemade noodles and dishes from it and you can't go wrong - it's really very tasty.

Cooking noodles at home is not a matter of 5 minutes, but the result of your efforts is fully justified. For homemade noodles, you need to prepare a hard dough, which contains the maximum amount of flour. Additionally, salt, water, 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 when completely dry.

Food preparation

There are many recipes for making noodles at home, but taste qualities the finished culinary product directly depends on the quality of the products used. By choosing the right ingredients, you can get a delicious and soft product.

The classic recipe involves the use of three main products:

• flour;
• salt;

The choice of ingredients must be carefully considered, especially the flour. An important point when choosing a flour is the type of grinding and the type of wheat. Fine flour is perfect for homemade noodles, allows you to get elastic dough and good taste ready meal.

If you are struggling with extra pounds, then the use of coarse flour will be preferable, since this product is a dietary one. If desired, you can mix 2 types: fine and coarse grinding.

As for the choice of eggs, the products are somewhat tastier with a homemade product. If you do not have the opportunity to buy homemade eggs, regular store eggs will do, but always fresh.

There is 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 to the dough or chicken broth for plasticity of the mass, and by adding a whole egg, the need for this is minimized.

Plastic and aromatic dough is obtained by adding olive oil in a small amount. The need to add oil depends on the dish you are planning to make with 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

For cooking you will need:

• 1 egg;
• Wheat flour;
• salt.

Step by step algorithm

Cooking noodles is easy.

1. Pour the sifted flour on the table in a slide (about 0.5 cups), form a depression in the middle and pour in a whole egg. We knead the dough with our hands, if necessary, add a little flour. The dough should be moderately firm and elastic.
2. When the mass stops sticking to your hands, place the dough in polyethylene and put it in the refrigerator for 30-40 minutes. After the specified time, we take out the dough, wait until it heats up to room temperature.
3. Divide the dough into parts and alternately roll thinly into a "cake". We cover each rolled part with polyethylene so that it does not dry out.
4. Fold the finished pancakes in half and cut.
5. Dry chopped noodles naturally or in the oven. For both options, lay out 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. When the noodles are dry, they can be used to prepare your desired meals.

Homemade noodles - other recipes

There are several more options for preparing a homemade product that also do not require much effort from you. You can make rice flour noodles, choux pastry, or make an unusual black one according to Japanese traditions. For those who are especially careful about the figure, more suitable dietary option dishes.

Choux pastry

Cooking noodles from choux pastry has several advantages: the dough does not stick to hands and the table, it is much easier to roll it out, and you do not need to use eggs for the base.

Products:

• sifted flour;
• boiling water;
• olive or sunflower oil;
• salt to taste.

The ratio of flour to boiling water should be 3: 1.

The cooking process is as follows.

1. Pour salt into boiling water and pour in oil.
2. Pour the liquid into a bowl of flour. We knead the dough with a spoon, and when it cools a little, continue with our hands. If the dough is not tight enough, you can add a little flour.
3. After 10-15 minutes, put the dough on the table, roll out and cut the products to the desired size.
4. We dry the noodles and use them for cooking, the rest can be sent to a bag for storage.

Rice noodles

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.

Cooking like this.

1. In a deep bowl, mix the eggs and salt.
2. Add rice flour, knead. If the dough is too tight, add a little water.
3. Put the well-kneaded dough on the table, roll it into a thin cake and cut it.
4. We dry the product and use it.

No eggs or oil are used to make these noodles. To get really dietary lean product, we use exclusively flour hard varieties.

Ingredients:

• 1 tbsp of water;
• 2-3 tbsp sifted flour;
• 1 tsp salt.

Cooking like this.

1. Mix flour with salt, spread it in a slide. Gradually pour in the liquid, mix the dough.
2. We put it in a plastic bag or film, let it stand for half an hour.
3. Lean noodles are prepared in the same way as for classic recipe: rolled, cut and dried.

Black in Japanese

With such noodles, you can add a pleasant and tasty variety to your familiar home menu. By this recipe it turns out noodles for 6 servings.

Ingredients:

• 3 cups soy flour
• 100 ml soy sauce;
• 1 egg;
• 50 ml of water.

The preparation looks like this.

1. Knead the dough out of all the ingredients. Place it in plastic and let stand for half an hour.
2. 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.
3. Dry the noodles and use in your desired dish.

By the way, such noodles are cooked very quickly - 5 minutes is enough, and the product is ready.

How to cut and how much to cook homemade noodles

If you don't have a special noodle maker, you can handle slicing the product yourself. All you need is a sharp knife. To cut into neat products, let the thinly rolled dough lie down and dry a little. After that, sprinkle the dough sheet generously 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. Unwrap the sliced ​​noodles and spread thinly on a table or cloth towel. 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, it is enough to taste the noodles.

What can be cooked from homemade noodles - examples of dishes

Conclusion

Making homemade noodles is simple, but time consuming. The result is worth the effort, because hand-made noodles cannot be compared to store-bought noodles, and your family and friends will appreciate your efforts and the taste of dishes made from homemade products.

Knowing how to make noodles at home, you can safely experiment in the kitchen and cook a variety of delicious dishes from a home product. Soup, side dish, and even salad will be delicious with homemade pasta.

Noodles are one of the more popular snacks, quick lunch or dinner options. A variety of varieties of ready-made products of quick and super-quick cooking reign in stores, but a dish cooked with your own hands is always more pleasant and warmer. How to cook noodles at home, what dishes can you come up with based on it, from the fastest to the most complex traditional dishes - a selection of ideas and recipes from.

The most "ancient" noodles are Chinese, it has been known about it since the second millennium BC. However, now this view pasta has gained immense popularity in almost any kitchen in the world, where there is sure to be a "proprietary" way of cooking.

Soba

One of the most popular fast foods in Japan. The noodles are called buckwheat, although in fact it is more correct to call it buckwheat-wheat, since it is made from two types of flour. This is due to the absence of gluten in buckwheat flour - 100% buckwheat noodles simply will not keep their shape.

Soba is served as a hot dish and as a soup with broth. How to cook buckwheat noodles at home, read our recipe.

Ingredients

• Buckwheat flour - ½ cup;
• Wheat flour - 1 cup;
• Egg - 3 pieces;
• Water - 30 grams;
• Soy sauce - 3 tablespoons;
• Fish sauce - 3 tablespoons;
• honey - 3 tablespoons;
• lemon juice- 3 tablespoons;
• fresh ginger - a small piece.

Recipe

1. Mix two types of flour and make a small slide with a depression in the middle - pour a little water into it and break the eggs.

2. We begin to knead the dough, taking the flour from the edges to the center. The result should be a smooth and tight ball. If it doesn't stick together, add a little more water. We cover it with cling film and remove to rest when room temperature for 30 minutes.

3. Mix the sow sauce, fish sauce, lemon juice, honey and grated ginger and leave for 15-20 minutes. Then we filter.

4. Roll out the rested dough into a thin layer (it is important that it is not too thin, as it can break due to the use of buckwheat flour) and cut into thin strips.

5. Boil the noodles in boiling salted water and pour over the sauce. Sprinkle with sesame seeds and serve.

Beshbarmak

This Turkic dish is one of the longest cooked. However, the unique combination of meat, homemade noodles and fresh herbs will not leave anyone indifferent.

Ingredients

• Lamb - 500 grams;
• Beef - 500 grams;
• Carrots - 1 piece;
• Onions - 3 pieces;
• Flour - 200 grams;
• Egg - 1 piece;
• Water - 200 grams;
• Salt to taste;
• Greens to taste;
• Allspice, black pepper - to taste.

Recipe

1. We cut the meat in large pieces, fill with cold water and set to cook for three to four hours, until it begins to move away from the bones. An hour before being ready, put allspice, carrots and onions into the broth. The foam from the meat should be removed during cooking, but leave a little fat - you will need it.

2. Knead flour and salt, egg and water into dough, roll it into a ball and leave to rest under a damp towel at room temperature for 30 minutes.

3. Strain the finished broth. Roll out the settled dough and cut into shelves, then into rhombuses. Roll in flour.

4. Cut one onion into rings and fry in broth fat. We also cut the second into rings and, dropping into the broth, boil a little.

5. Cook noodles in boiling salted water and mix with onions in a frying pan.

6. Serve beshbarmak: first put the noodles with onions on a plate, then the meat, put the boiled onion on top. Serve the broth seasoned with herbs separately.

Funchoza

Glass noodles are one of the most popular in Japan, China and Korea. Both hot dishes and salads and snacks are prepared from it. How to cook thin rice noodles in your home kitchen - in our recipe.

Ingredients

For noodles

• Rice flour - 500 grams;
• Egg - 3 pieces;
• Water - 1 tablespoon;

For salad (one serving)

• Funchoza - 100 grams;
• Korean carrots - 60 grams;
• Cucumber - 1 piece;
• Garlic - 2 cloves;
• Soy sauce to taste;
• Olive oil.

Recipe

1. Pour flour with a slide, make a depression and break eggs into it and add warm water... Knead the dough and leave it to rest for 30 minutes.

2. Roll out and cut into very thin strips. In order for the noodles to turn out transparent, you need to roll out the dough very thinly, but at home it is extremely difficult without professional equipment.

3. Boil. Helpful advice: if your funchose has a diameter of up to 0.5 mm, then you can simply pour boiling water over it and leave for five minutes. If the noodles are thicker, then they are boiled in the same way as ordinary ones - they are dipped in salted boiling water, but not more than three to four minutes.

4. Cut the cucumber into thin strips. Mix Korean carrot, funchose and cucumber, season with soy sauce and garlic, add a little olive oil. This salad can be supplemented with any ingredient you like: shrimp, fried chicken or vegetables.

Colorful noodles

Children will love the colored noodles, and the natural ingredients in the composition will make this dish not only beautiful, but also healthy. How to make a paste from beets, spinach, pumpkin and paprika - in our recipe.

Ingredients

• Flour (mixture for pasta) - 4 cups;
• Eggs - 6 pieces;
• Beets - 1 piece;
• Spinach - 170 grams;
• Pumpkin - 200 grams;
• Bulgarian pepper - 170 grams;
• Paprika - 1 tablespoon;
• Apple vinegar;
• Salt to taste.

Recipe

1. Prepare a flour mixture for noodles: mix two glasses of ordinary fine wheat flour, one glass of durum wheat flour and one glass of durum semolina. For one type of noodles, you will need a glass of this mixture.

2. Boil small beets until tender and grind in a blender. The pumpkin can be cut into pieces and baked in the oven, then squeezed out the excess liquid. Cook the spinach for about five minutes so that it softens, but does not lose its color. We bake the peppers in the oven at 180 degrees for 30-40 minutes. We clean from the skin and punch with a blender.

3. Pour the flour mixture with a slide with a small depression. Mix each chopped vegetable with two eggs and pour this mixture into the center of the flour. Knead the dough, form a ball out of it and beat it a little on the table. Next, cover with a damp towel and leave at room temperature for 30 minutes.

4. Roll out the dough, sprinkle with flour and roll into a roll. Cut into thin slices, so we get long spirals of noodles. Cook for seven minutes in salted water, serve with ricotta, goat cheese or mascarpone.

Fettuccine

One of the most popular types of pasta in Rome - long ribbons of noodles are prepared with various fillings and sauces. We offer a recipe for fettuccine with salmon in a creamy sauce.

Ingredients

• Flour - 300 grams;
• Egg - 3 pieces;
• Salt to taste;
• Salmon - 300 grams;
• Cream 33% - 500 grams;
• Hard cheese - 100 grams;
• Pepper to taste.

Recipe

1. Mix flour with salt, pour in a slide, break eggs into it. Knead the dough and leave in the refrigerator for 30 minutes.

2. Roll out the dough thinly, sprinkle with flour, fold in half and again in half. Cut into strips about a centimeter wide. Shake each ribbon and put the finished strip in the "nest".

3. Chop the salmon into large pieces, sprinkle with salt and seasonings to taste. We bake in the oven at 180 degrees for five to seven minutes.

4. Boil fettuccine nests in salted water.

5. Heat the cream in a skillet, add the parmesan. Put the pasta into the sauce and sprinkle with Parmesan. Stir to thicken the sauce. Add salmon, pepper and put on a plate, sprinkle with more cheese.

Bon Appetit!

Illustration - Alexandra Girya

- this is, first of all, homemade chicken broth and, of course, noodles from do-it-yourself dough... Now on sale there are many varieties and types of ready-made noodles (pasta) for different tastes and wallets, but real home kitchen encourages us to be able to do it ourselves. Well, or at least imagine how it's done. Therefore, I show you how to prepare the dough for homemade noodles, let it be in the piggy bank of your recipes.

You will need:

• egg 1 pc
• water 1 tablespoon
• a pinch of salt
• olive oil 0.5 tsp (or any vegetable)
• flour 7-8 tablespoons with a slide

Step-by-step photo recipe for cooking:

Sift into a bowl flour, make a hole in flour and break into it egg... Add half a shell (1 tablespoon) water, a pinch salt and a few drops olive oil... Knead the dough with a knife, gradually stirring the flour into the egg. When the dough is still semi-liquid, but you can already take it in your hand, transfer it to a floured table or board on which you will knead it.

Knead the dough with your hands, constantly adding flour. You can do this on the board and take the dough in your hands. Like this.

It is not necessary to add all the flour, as soon as the dough becomes sufficiently dense and elastic, form a ball out of it, wrap it in cling film so that it does not dry out, let it rest for 5-10 minutes.

To roll out the dough, cut the ball into 4 pieces and form 4 small balls.

Roll them out one at a time. At first flatten the ball into a cake and then roll with a rolling pin on the board from the middle to the edges, adding flour. The thickness of the rolled cakes may vary. I usually roll them out for noodles 26-28 cm in diameter. This is a tighter dough. And when I do homemade or, I roll out the dough until transparent. The photo shows that the dough transmits light.

As a result, you will have four rolled cakes. Now you can cut the noodles as you like. For example, cut a cake into strips. Place the strips on top of each other. And cut into strips with a knife - this classic form of homemade noodles.

There is another way of slicing, it saves time. Place the rolled cakes on top of each other and roll into a tube. Slice the noodles obliquely from one side of the tube, then from the other, adjusting the width and length.

Spread the noodles on a flat surface, sprinkling with your hands to help separate them. Usually properly kneaded and rolled noodles separate easily and do not stick together.

The noodles are ready and you can cook them right now if you have broth. Usually, I put the broth to boil first and, while it boils, I knead the noodles. How to cook broth, see ⇒

Advice:before putting the noodles in the boiling broth, make them scalding- in a separate saucepan, bring water (1 liter) to a boil and put the noodles in boiling water. Stir to prevent it from sticking to the bottom of the pot. As soon as the water boils again, discard the noodles in a colander and only then dip them into the boiling broth. This is necessary in order so that the broth remains clear.

Freshly chopped noodles cook very quickly. After you throw it into the boiling broth, just wait for it to float to the surface.

Homemade noodles keep very well. My grandmother made a dough for noodles from 10 eggs and, after cutting, dried it in the oven, put it in a clean, dry cloth bag and kept it that way. You can spread the noodles on a flat surface and dry them at room temperature by periodically lifting and stirring them. Dry noodles can be stored in glass jar closing it tightly. Cook dry noodles in the same way as fresh, but longer. Let it boil for 5-7 minutes. Dry noodles will no longer float to the surface of the broth.

Such noodles are called homemade. Grandmother cooked it from chicken, which ran under the window in the morning. In those years, even in cities, people living in a private house were sure to raise chickens and plant a vegetable garden. On the table, my grandmother served noodles with a part of the chicken in a plate and did not remove the meat from the bone. I still have a plate from the service, which was presented by my grandmother to my mother for the wedding - Dulevo porcelain 1957. In it, I present real homemade noodles - Noodles with a capital letter.

Noodles from this amount of products will be enough for 5-6 liters of broth. If you have less broth, then dry the remaining noodles and use the next time.

Sift flour into a bowl , make a hole in the flour and break an egg into it. Add half a shell ( 1 tablespoon) water, a pinch of salt and a few drops of olive oil. Knead the dough with a knife, gradually stirring the flour into the egg. When the dough is still semi-liquid, but you can already take it in your hand, transfer it to a floured table or board on which you will knead it. Knead the dough with your hands, constantly adding flour. It is not necessary to add all the flour, as soon as the dough becomes sufficiently dense and elastic, form a ball out of it, wrap it in cling film so that it does not dry out, let it rest for 5-10 minutes. Cut the ball into 4 pieces and form 4 small balls. Roll them out one at a time from the middle to the edges up to 26-28 cm in diameter , adding flour. Cut the flat cakes into noodles of a length and width convenient for you. Spread the noodles on a flat surface, sprinkling with your hands to help separate them. Cook the noodles before placing them in the boiling broth. . Cook the noodles in the broth until they float to the surface.