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.

1. Break the chicken egg and place it in a deep container;
2. Then beat the egg thoroughly with a fork until foam forms;
3. Add a little salt at your discretion and mix;
4. 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.

1. Separate the eggs from the shell and place in a large bowl;
2. Add a little salt to the eggs and beat. You can use a whisk, mixer or blender to beat;
3. Beat the eggs until foam forms;
4. Rice flour should be poured onto the table surface in a small pile;
5. Make a small hole in the center of the slide and pour beaten eggs and salt into it;
6. Slowly knead the dough. If necessary, add a little water. The dough structure should be soft;
7. Form the dough into a ball;
8. Divide the ball into 4 parts;
9. We roll out each part with a rolling pin or a special machine in the form of a thin and almost transparent cake;
10. Sprinkle each layer well with flour on both sides and leave to dry for 20-30 minutes;
11. Then we cut each layer into medium strips and cut them into thin noodles;
12. 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.

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

To prepare homemade noodles you will need: 2 tbsp. flour, 50 ml vegetable oil, 1 tbsp. water, 8 yolks, 3 g salt. Sift flour into a bowl or onto the table. Make a hole in it. In a separate bowl, mix the yolks with salt, vegetable oil and cold water, beat until smooth and pour it into the flour. Start kneading the dough with a spoon. When it becomes thick enough, continue kneading it with your hands. Properly prepared dough should be pliable. Cover it with cling film or a towel. Leave the dough for 10-15 minutes (at room temperature).

Next, sprinkle a thick layer of flour on the table, place the dough and roll it out, gradually adding flour under the rolling pin. To prevent it from sticking to the table, rotate it from time to time while rolling. The layer should have a thickness of up to 1 mm. Leave for 10 minutes to dry. Cut the finished dough with a thin sharp knife. To make long noodles, sprinkle the rolled out layer with flour, roll it into a tube and cut it. Shake the finished strips. To get short noodles, cut the layer into strips 1.5-2 cm long. Then stack them, sprinkle with flour, and cut in the transverse direction.

If you have a dough cutting machine (noodle cutter) in your house, making noodles will not be difficult. Set the maximum distance between the rollers of the machine. Slightly flatten the edge of the dough, place it in the machine and start turning the handle. When the dough passes through the rollers, fold the layer in half and pass it through the machine again. Install a special nozzle for cutting noodles, and move the drive handle into the cutting shaft drive socket. Select the cut size and pass the dough through the rollers. Spread the finished noodles in a thin layer on a floured surface and leave to dry for 30-40 minutes. If you're making a batch of noodles, leave them on the counter to dry until they become brittle. It needs to be stirred from time to time.

You can make colored noodles. To get yellow color, dissolve 1 g turmeric (ground) in 1 tsp. water and add to the dough while kneading. To prepare red noodles, add 3 tbsp. tomato paste. To get a green color, add puree made from 200 g of spinach while kneading. You can get purple noodles if you put 250 g of boiled beetroot puree into the dough.

Boil the resulting noodles. Boil water in a saucepan, add salt. Place the noodles in boiling water, wait until it boils, reduce the heat and cook until tender. Place it in a colander to drain the water. Place the noodles in a saucepan, add oil and shake. Make milk soup from homemade noodles. Pour the milk into a saucepan and place on the stove. Add salt and a little sugar. Once the milk boils, add the noodles in small portions, stirring with a spoon. Stir the soup and bring it to a boil. Reduce heat and cook for 1 minute. The dish is ready.

It would seem that there is no point in making dough for homemade noodles, when any store doesn’t offer any kind of pasta, and you can pick up anything - be it for a side dish or for the first course. And, nevertheless, when you suddenly want noodles in chicken broth, the factory ones are not suitable - well, it doesn’t turn out that way, it’s not homemade!

What's stopping us from making homemade noodle dough? Labor-intensive kneading process? There is such a thing, but in reality it’s not that complicated. Of course, if you are going to prepare noodles for future use (as our grandmothers did), then I agree that preparing the dough for homemade noodles and further cutting will take a lot of time. But you and I, thank God, do not live in times of famine, and you can make exactly as much dough as you are going to use right now, and if you get a little more, it won’t go to waste either.

Here's mine for The most delicious noodles are made from sifted premium white flour, eggs and salt. But it’s really very difficult to knead the dough for homemade noodles using eggs alone, so many people, including me, add water to the mix.

I do this: I take about half a glass of chilled boiled water and break it into it, shake it, add some salt and, first pouring a small amount of flour into a bowl, add a mixture of eggs and water. I use a fork to knead it quite lightly. Then, gradually adding flour, I continue to knead and bring the dough to a stiffer state, and then I knead the resulting bun on the table, continuing to add flour to the board. The dough will gradually absorb more and more flour, and in the end it should turn out tight, therefore, in order to knead it properly, you need to knead it on the board for a long time until your hands get tired.

I check the readiness of the dough this way: I cut the bun with a knife and see if there are any voids left on the cuts. If the dough is porous, then you need to roll it a little more, if it is homogeneous, then enough.

The finished dough should be allowed to rest for a bit (about 15 minutes), covered with something so that it does not dry out, for example, a bowl. During this time, the flour gluten will disperse even better, and the dough will become elastic. And after that you need to knead the dough on a board with flour.

I would like to draw your attention to the fact that the dough for homemade noodles must be steep - this is a prerequisite, otherwise your noodles will subsequently quickly boil and become soggy.

Now you need to roll out the dough with a rolling pin into a large thin cake. This will also require physical effort, but you should try to roll out the cake as thin as possible, ideally if it is 1-1.5 mm thick. Do not forget to constantly add flour under the rolling pin and on the table. I can’t say exactly how much flour you will need in the end - 2 cups, maybe more, I just put the whole bag in front of me - as much as it takes, as much will go.

If you get quite a lot of dough, then divide it into 2-3 parts and roll out several flat cakes with a smaller diameter.

Before you start cutting the noodles, these cakes need to be dried a little. In our apartment, the humidity is low, and everything dries instantly - while you are rolling out one cake, the second one has already reached its condition, and you can cut it. If your house is damp, leave it to sit a little longer (some even dry it like laundry - on a line), but most importantly, don’t overdry it and don’t forget to sprinkle some flour on top.

We cut the noodles as you like - if you want to get long ribbons, then first roll the flatbread into a roll, then cut it transversely into strips of 4-5 mm. And if you want to get small noodles, then immediately cut the layer into strips 4-5 cm wide and then, placing these pieces of dough one on top of the other (again, sprinkling with flour so as not to stick together), cut thin noodles 1.5-2 mm.

Before putting the finished homemade noodles into the broth (if you are preparing the first course), you need to shake off excess flour from it, and if it is dried, then simply put it in a sieve and shake, as if sifting, then your broth will not be cloudy, and you will have a delicious homemade noodles!

The abundance of pasta in stores from the best manufacturers will not replace the taste of homemade noodles. Recipes for its preparation and use in various dishes are known in many cuisines around the world: Chinese, Italian, Tatar, Russian. Homemade noodle dough is prepared from different types of flour, different widths, lengths, shapes and colors, manually and using household appliances.

General principles for making homemade noodles

When preparing dough according to any recipe, you should sift the flour; you can use coarse grinding, which is much healthier. Mix all ingredients thoroughly using a mixer or blender, then the product will turn out more airy. The thickness of the noodles, the shape - bows, corners, diamonds, stripes - your personal preferences. The semi-finished product should be dried at room temperature or in the oven at low settings, and stored in linen or paper bags.

Homemade noodle dough recipe

Every housewife has her own recipe for making homemade noodle dough. Some make it from egg yolks, others use eggs, others add a little warm water or vegetable oil to the dough. The common feature is the use of natural homemade eggs and premium flour; these components will ensure the delicate taste of the dish. To prepare it you will have to work hard, you need to knead for a long time and roll out thinly.

Classic homemade noodle dough

• Time: 45 minutes.
• Cuisine: Russian.
• Difficulty: easy.

The classic way to prepare homemade noodles involves using eggs without separating the whites; water is added as needed. Most housewives like it because it is the simplest and most economical, it is also used in the preparation of noodle soup in restaurants of traditional Russian cuisine, and besides, it is very tasty.

Ingredients:

1. Wheat flour – 500 g.
2. Eggs – 2 pcs.
3. Salt – ½ tsp.

Cooking method:

1. Thoroughly beat the eggs with salt with a mixer or whisk and pour into the well in the flour.
2. Knead a thick dough, cover with a towel or wrap in cling film to prevent it from drying out. Do not put it in the refrigerator; at room temperature, the gluten will swell faster and will be easier to roll out.
3. Roll out, roll, cut the flattened roll diagonally into thin strips, shake and leave for a couple of minutes.
4. Use to prepare the desired dish or dry for storage.

Rice dough for homemade noodles

• Time: 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 360 kcal per 100 g.
• Purpose: for second and first courses.
• Cuisine: Pan-Asian.
• Difficulty: easy.

Dough for homemade noodles can be prepared not only from wheat flour, but also from other cereals or a mixture of cereals. Rice noodles came to us from Japanese and Chinese cuisine; they are very tasty and have found many fans around the world. In Japan, it is prepared from special rice with a high starch content. In our conditions, you can make rice powder yourself, grind it to the finest consistency from round starchy rice.

Ingredients:

1. Rice flour – 500 g.
2. Eggs – 3 pcs.
3. Water – 1 tbsp, l
4. Salt – ½ tsp.

Cooking method:

1. Using a blender, mix salt, eggs, water and add flour to the pile.
2. The dough does not need to be kneaded for as long as other semi-finished products.
3. Roll out a small piece until very thin and dry.
4. Roll it up, cut it into thin strips and you can cook it. Cooked rice noodles are stored like other types of noodles.

Eggless noodle dough

• Time: 50 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 310 kcal per 100 g.
• Purpose: for first and second courses.
• Cuisine: Italian.
• Difficulty: easy.

To prepare this option, you will need high-quality flour with a high gluten content; in Italy they use the semolina (durum) variety. Otherwise, the product will stick together or boil over and the dish will turn out unappetizing. It will take a lot of effort to knead, so it is advisable to use a special device for making paste at home.

Ingredients:

1. Wheat flour - 2 cups.
2. Water – half a glass.
3. Salt – ½ tsp.

Cooking method:

1. Combine flour with salt and gradually add water to it.
2. Knead thoroughly, leave for half an hour, sprinkle, roll out.
3. Cut into strips of the desired thickness.

Buckwheat noodles

• Time: 60 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 345 kcal per 100 g.
• Purpose: dinner, lunch.
• Cuisine: Pan-Asian.
• Difficulty: easy.

Buckwheat noodles came to us from the East, the dish is popular, good for cooking during Lent, tasty, full of minerals. Store-bought buckwheat flour is quite expensive, but it is not difficult to make at home, just make sure that no whole grains of cereal get into it. Prepared without eggs according to a traditional oriental recipe with the addition of wheat.

Ingredients:

1. Wheat flour - 2.5 cups.
2. Buckwheat flour - 1.5 cups.
3. Water – 1.5 cups.

Cooking method:

1. Mix the ingredients and gradually pour in hot water, knead the elastic dough and leave for half an hour.
2. Roll out small portions to a thickness of 5 millimeters, cut into strips, do not go any thinner as it will tear.
3. Send the noodles to boil or dry; this will take a little longer than preparing products made from wheat flour.

Dough for noodle cutter

• Time: 35 minutes.
• Number of servings: 4-6 persons.
• Calorie content of the dish: 320 kcal per 100 g.
• Purpose: dinner, lunch.
• Cuisine: Russian.
• Difficulty: easy.

Making homemade noodle dough at home is easy, but it requires considerable effort to knead it, roll it out, and cut it into thin strips. Housewives came to the aid of devices for rolling out and cutting the finished dough. In this case, it should be steeper, but does not require additional drying before slicing.

Ingredients:

1. Wheat flour – 600 g.
2. Eggs – 5 pcs.
3. Salt – 1 tsp.

Cooking method:

1. Mix eggs with salt, add water if necessary.
2. Pour the whipped mixture into the prepared flour and knead into a stiff dough.
3. After the dough has rested, roll it out and cut it into small squares.
4. Pass the resulting pieces through a noodle cutter.

In the bread machine

• Time: 45 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 340 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

A popular recipe for homemade noodles made from egg yolks. This option will be slightly higher in calories than the classic version, but it has a pleasant yellow color, practically does not boil over, retains its shape, and the broth remains transparent when cooked. The process of preparing noodle dough has been greatly simplified with the advent of bread machines in our kitchens. At the end you will get a perfectly kneaded dough, and you will have an extra 15-20 minutes for other things.

Ingredients:

• Wheat flour – 400 g.
• Egg yolks – 6-8 pieces.
• Vegetable oil – 50 g.
• Salt – ¼ tsp.
• Water – half a glass.

Cooking method:

1. Sift the flour and pour into the bread machine.
2. Pour in the beaten egg yolks with salt, vegetable oil and a small amount of water.
3. Set the mode provided by the device model.
4. Cut the resulting lump of dough into 4 parts. Roll out with a rolling pin to a thickness of no more than 2 mm, ideally the dough should be translucent.
5. Leave the resulting layer to dry for 15–30 minutes.
6. Roll the rolled out cake into a roll, cut with a sharp knife into strips of the desired thickness.
7. If you are not going to cook the dish right now, then lay the semi-finished product on paper to dry.

How to make homemade noodles in different colors

To prepare homemade noodles of different colors, you need to include plant components of the desired color and get the result as in the photo from the best pasta manufacturer. For a green color, add spinach along with other ingredients. Turmeric or boiled carrots will give yellow and orange colors. Tomato paste or beets will give the paste a red tint. By adding chopped herbs and spices, you will get a semi-finished product “speckled”.

Video

Store shelves today are replete with a huge range of products for every taste. It is enough to visit a nearby supermarket, buy ready-made semi-finished products and not waste extra time constantly preparing food. Housewives adhere to the same opinion when choosing store-bought noodles, which can be cooked in a matter of minutes without much hassle. In fact, even a beginner in the culinary arts can knead the dough for this dish on their own. In this article we will tell our readers how to prepare homemade noodles quickly and without much difficulty.

Homemade noodles go well with various vegetables, herbs, mushrooms, and can also be used as the main ingredient for soups. To make this side dish, you only need flour, eggs, water and a pinch of salt.

Note: the finished dough can be cut in a wide variety of ways, be it ordinary strips, cubes or interesting figures made using a special noodle cutter.

You will need:

• 400 g flour (preferably premium);
• 1 egg;
• a pinch of salt.

Step-by-step cooking process:

1. In a deep bowl, thoroughly beat the chicken egg with a pinch of salt until foam appears.
2. Then we begin to slowly add the sifted flour, without stopping beating the egg mixture. As a result, you should have a medium-thick dough.
3. On a surface sprinkled with flour, knead the mass thoroughly until a stiff consistency is formed, then roll the finished dough into a bun and cover it with cling film.
4. Place the mixture in the refrigerator for 30 minutes, and after this time, take out the formed ball and cut it into two halves. Roll out each piece using a rolling pin. Important: you need to roll out the dough until the finished layer is slightly translucent.
5. Cut the rolled out layer of dough into thin strips. You can use a regular knife or a special noodle cutter.
6. At the final stage, it is necessary to dry the resulting noodles so that they can be subjected to further heat treatment.

From choux pastry

Ingredients:

• 300 g wheat flour;
• 150 ml hot water;
• 50 ml vegetable oil;
• 1 tsp. salt.

Let's start cooking:

1. Sift the flour in advance and mix it in a convenient container with a pinch of salt.
2. Next, pour boiling water into the saucepan, add oil and bring the resulting mixture to a boil.
3. Immediately after boiling, pour the water and oil into a previously prepared container with flour, then actively mix the ingredients with a spoon.
4. Cover the hot dough with a lid and leave for 10 minutes.
5. Knead the cooled mass thoroughly with your hands, roll out the dough into a thin layer, and then cut it into small strips.
6. The finished noodles must be placed on a board and dried for 5 - 6 hours.

Note: if you want to speed up the drying process, place the noodles in an oven preheated to 60°C and leave it for half an hour.

Recipe for lagman

Lagman is a traditional dish of Uzbek cuisine. Hand-cooked spaghetti is made with meat, herbs, broth and various spices. Most lagman recipes are based on the use of the simplest dough of water, eggs and flour. Before serving, broth with meat and vegetables is first added to the cooked noodles, and then the dish is decorated with chopped herbs.

To prepare noodles you need the following products:

• water – 2 glasses;
• eggs – 2 pcs.;
• premium flour – 500g;
• salt – 1 tsp;
• soda – 1 tsp;
• vegetable oil – 1 tsp.

Cooking steps:

1. Combine chicken eggs with salt, beat the ingredients thoroughly until foam forms.
2. Next, pour in 1.5 cups of water and whisk the egg mixture again.
3. Pour the sifted flour into a deep-bottomed bowl to form a small mound. Make a depression in it and carefully pour in the previously prepared mixture of water and eggs.
4. Mix the ingredients with a spoon, then spread the mixture by hand on the work surface of the table. Use as much flour as needed to achieve a stiff consistency.
5. Wrap the finished dough in a plastic bag and leave for 1 hour.
6. To make it more elastic, crush the lump in a soda solution. To do this, mix ½ cup of water with 1 tsp. soda and a pinch of salt. While kneading the dough, dip your hands in the mixture.
7. Finally, form the dough into a flat cake and cut it into strips 2 cm wide. Grease the finished pieces with a small amount of oil, and then carefully pull them out with both hands.

Homemade egg noodles

It is unlikely that you will find pasta in the store that can compare in taste to delicious homemade homemade noodles. Tender egg noodles can be added to chicken soup or made into a delicious pasta with vegetables and creamy sauce.

Ingredients:

• flour – 400 g;
• eggs – 2 pcs.;
• yolks – 2 pcs.;
• sunflower oil – 1 tbsp. l.;
• coarse salt – 1 tsp.

Let's start cooking:

1. Mix 100 ml of purified water with salt. Stir the mixture until the salt is completely dissolved in the water.
2. In a deep bowl, mix the eggs with the yolks, add vegetable oil and thoroughly beat the ingredients again.
3. Next, pour the sifted flour into a convenient container and make a hole into which you can carefully pour the beaten eggs. Mix all ingredients thoroughly until smooth.
4. Cover the kneaded dough with cellophane and refrigerate for 8 hours.
5. The cooled mass is rolled out using a rolling pin, after which the translucent layer of dough is cut into thin strips.

For chicken soup

Delicious homemade noodles cooked with eggs without adding water are perfect for first courses. You can use the above described egg noodles or rice flour noodles. Combine salt, eggs and flour, knead the resulting mass thoroughly and roll out a layer of dough no more than 1 mm thick.

Cut the rolled out layer into thin strips. The finished noodles do not need to be further dried. It is enough to shake it thoroughly before cooking, after which the vermicelli is placed in chicken broth and cooked for 3 minutes.

Note: the noodles are added to the soup at the very end of cooking, after adding potatoes, carrots and chicken to the broth.

Udon noodles - a simple recipe

The main feature of this Chinese dish is that the noodles for it are prepared exclusively from wheat flour. All you need to do is add a little soy sauce to enjoy the exquisite taste of Asian cuisine. However, udon noodles are practically not eaten in their pure form; the dish is often supplemented with various vegetables or seafood.

Required Products:

• 350 ml water;
• 500 g unrefined wheat flour;
• 150 g refined wheat flour;
• 4 tbsp. l. salt.

How to cook udon noodles:

1. Bring the water to a boil, remove from heat and add salt. It is necessary to stir the mixture until the crystals are completely dissolved.
2. In a bowl, mix two types of wheat flour, then pour in the prepared saline solution. Mix all ingredients thoroughly.
3. Cover the resulting mass with cling film and leave for 10 minutes.
4. Next, we form a flat cake from the finished dough, which we roll out into a thin layer using a rolling pin. Fold the resulting layer several times and roll out the dough again. We repeat this procedure 5–6 times. Let the prepared mixture sit for another 4 hours.
5. At the final stage, we roll out the workpiece again so that we get a very thin layer. Fold the dough again several times and cut it into rings.
6. The finished noodles are placed in the freezer for 2 hours, and after this time, the finished noodles are boiled in water or broth.

Note: to prevent the noodles from becoming overcooked during heat treatment, frozen udon should be slightly defrosted before use.

How to cook wok noodles

These Chinese noodles are fried in a special deep frying pan with a convex bottom. Not everyone has such utensils in their home, so we recommend choosing any other frying pan that you find in your kitchen. The main ingredients are wheat udon noodles, buckwheat vermicelli or funchose made from rice flour.

To begin, fry vegetables, meat or seafood in a wok. The choice of ingredients used in the dish depends on your taste preferences and wishes. In Asian countries, chicken, beef or pork are added to wok noodles. After the meat is lightly fried, add boiled noodles to the frying pan and fry all the ingredients until fully cooked.

Delicious rice noodles

Vermicelli made from rice flour is very popular in Eastern and Asian countries, where it is used as a side dish or added to various soups. At the same time, rice noodles, unlike wheat noodles, contain a minimum of calories, which means that their consumption will not in any way affect the slimness of your figure.

This vermicelli is boiled in lightly salted water for no more than three minutes, after which it is placed in a colander and the liquid is drained. Before frying, just soak it for 10 minutes in cool water without further cooking. This way the finished vermicelli will be tender, elastic and very tasty.

Ingredients:

• 500 g rice flour;
• 3 chicken eggs;
• 1 tbsp. l. water.

Let's start cooking:

1. Combine the eggs with salt and beat the mixture with a blender.
2. Pour the flour into a mound, make a hole in the center, then carefully pour the egg mixture into the hole. Knead the resulting mass.
3. Make a bun from the finished dough and roll it out until translucent. Roll the resulting layer in rice flour on both sides, and then leave the dough to dry for 30 minutes.
4. As soon as the workpiece is slightly dry, cut it into thin strips and carefully form the future noodles.

Knowing these little tricks, you will definitely make delicious homemade noodles without additives harmful to the body. Combine vermicelli with various vegetables, meats or seafood, complement the dish with aromatic spices and delight your household with a home-cooked culinary masterpiece.