Good afternoon to all blog readers and guests! It’s great that previous articles make you want to try a new dish. Today our topic for discussion is: homemade noodle soup, recipe with and without eggs.

In my childhood memories, I assume that you do too, there is clear chicken soup with carrot stars and egg noodles, which my mother or grandmother prepared with her own hands. Let's try to recreate this cozy atmosphere and make our own homemade noodles for soup.

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

A few cooking rules:

1. Flour must have a high gluten content. Pay attention to the amount of protein in the flour.
2. The kneaded dough should not stick to your hands. Proper kneading produces a tight, dense lump.
3. The flour must be sifted.
4. After kneading, you need to let the dough “rest” in the refrigerator, wrapping it in film or covering the bowl with a lid.
5. To easily dry the noodles on eggs, you need to take several linen kitchen towels or pieces of cotton fabric. Select a drying location in advance.

Classic recipe with photos step by step.

Let's look at an example using one or two medium-sized eggs. This is enough to prepare a large portion of soup for 5-6 people. If you are making preparations or you have a family of homemade noodle lovers, then increase the amount of products proportionally.

Just keep in mind that making it for future use requires a lot of space for drying and storage. You can’t pack such noodles tightly into a jar; the noodles will break when removed. But for storage you can use linen bags, large glass jars or bags.

To prepare, take:

• one - two chicken eggs;
• 100-120 grams of premium flour;
• ½ tsp. fine salt.

Pour the flour into a deep bowl, sifting it along with the salt. Make a well in the mound and pour in the egg. I prefer to first beat the egg a little with a fork until smooth in a separate bowl. This will make kneading the dough easier. First, use a fork and then use your hands to knead the mixture until it becomes pliable and easily comes off your hands. You may need to add more flour.

When the lump reaches the desired consistency—it becomes dense and you can pinch off soft pieces—continue kneading for another minute or two. Any dough “loves” your hands, and this one especially. Now wrap the lump in cling film and leave it in the refrigerator for an hour. If you don't cover the dough, it will dry out and the noodle strips won't have a uniform texture.

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

Sprinkle flour on top and begin rolling into a loose roll. It is better to cut off uneven edges. Now carefully and with clear movements using a sharp knife, cut strips about 5 mm wide.

There are two options for drying noodles:

1. rolled up;
2. straight stripes.

The first option is much easier to dry and store. But the noodles turn out to be long. By unrolling the skein, you can cut strips of the required length. If you want to cut 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. This type of pasta is very easy to store and cooks faster.

Leave the raw noodles to dry on towels for about 6-10 hours. The time depends on air humidity, temperature in the house and the presence of a draft. Shake the noodles periodically to prevent sticking. Then, after drying, carefully place it in a bag or jar. Homemade noodles should be cooked a little less than store-bought ones.

Homemade Noodle Options

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

The first method is with yolks:

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

Knead the dough as before:

1. Sift flour and salt into a container.
2. Mix butter and yolks separately.
3. Pour the liquid into a bowl and mix into 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 perfect for chicken soup, adding color and richness!

The second method is eggless noodles:

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

Cooking method using regular water:

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

Choux pastry in 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, dissolve the salt in it and pour in the oil.
• Quickly and carefully pour the liquid into the middle of the dry ingredients and begin kneading.
• In just a quarter of an hour you can cut the noodles.

The advantage of choux pastry is that it is easy to roll out and cut, it does not stick to your hands or cutting board. The rolls can be rolled tightly without fear of the layers sticking 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 per 1 egg), or use curry. Chicken soup will be colorful and appetizing.

Homemade Chicken Noodle Soup Recipe

I’ll share my proven method of preparing this simple dish and while the chicken broth is cooking, let’s quickly prepare the noodles.

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

Before cooking, I always remove the skin of store-bought chicken and throw it away, because... it accumulates all the antibiotics, etc., that the bird was fed with.

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

Immerse the pieces of meat in cold water and wait until it boils over high heat. Drain the first broth, pour cold purified water over the chicken and cook over medium heat for an hour (store bought), two hours (homemade). At the end of cooking, remove the body of the bird and remove the meat from it. This way the broth will come out clear and rich.

Other ingredients for chicken noodles:

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

Preparation will not take much of your time:

1. Prepare the noodles as in the very first recipe (according to the classic method)
2. Leave for half an hour. Cut the potatoes into cubes, carrots into semicircles or quarters, and onions into finely chopped pieces.
3. Place potatoes in boiling broth, add salt and pepper and reduce heat to low. Periodically you need to remove the foam.
4. Sauté carrots and onions in a hot frying pan. You should get a beautiful golden color.
5. Add noodles, steamed 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 steep under the lid for a while.
7. Before serving, generously add herbs and invite everyone to the table.

Working with the dough will be much easier if you purchase a special machine (it will also help you roll out the dough into pasties). It is inexpensive, and when you use it you save time and effort, because you can cut it at the same time.

It's time to say goodbye. It’s very good that you also share your secrets, and together we create a delicious mood! Life is always easier and tastier with easy and quick recipes. Comment, save to your bookmarks.

Homemade noodle dough is a traditional recipe for Soviet housewives to provide the family with a hearty lunch or dinner. Flour products made with your own hands are still in great demand today. What could be tastier than aromatic soup with delicate and incredibly appetizing “curls” that literally melt in your mouth? The technological process of obtaining a high-quality base for pasta has certain features, which are discussed in detail in the presented material.

Classic homemade noodle dough

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

Ingredients:

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

Preparation:

In a small bowl, combine and lightly shake the fresh egg and salt (on the tip of a knife).

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

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

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

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

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

Recipe for noodle cutter

For the perfect Italian pasta, prepared yourself, you will have to stock up on durum flour.

Ingredients:

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

Preparation:

Initially, a tight, homogeneous mass is kneaded manually or in a dough mixing machine. It is strictly forbidden to add salt to the noodle cutter dough, as it corrodes the surface of the device rolls.

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

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

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

If the noodle parts are poorly separated from each other, it is necessary to repeat the kneading with the addition of sifted flour and start the production process again.

Option for chicken soup

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

Ingredients:

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

To obtain pasta that does not soften during cooking, flour with a high gluten content (durum wheat) is used.

Preparation:

200 g of the sifted product are sifted into a bowl, 2 eggs are driven in. If desired, add ½ teaspoon of table salt.

The dough is kneaded until it holds its shape well and becomes tight and elastic.

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

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

If you dry the pasta in an oven heated to 200 degrees for 10 minutes, the result will be delicious golden noodles for chicken or mushroom soup.

Homemade egg dough

The number of ingredients in the recipe is calculated according to the following principle: for every 100 g of flour, take 1 egg.

Ingredients:

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

Preparation:

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

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

The “rested” bun is cut in half.

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

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

Cooking in a bread machine

To prepare pasta dough in a bread machine, you will need:

• 300 g flour;
• 3 chicken eggs.

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

Preparation:

The eggs are driven into the bowl of the device, half of the required flour is sifted there, and table salt is added if desired.

Having set the unit to the “Dough” mode, you need to carefully monitor the operation of the unit so that it does not overload. Therefore, experienced housewives advise adding flour gradually, without kneading a very tight mass, since the bread machine engine may not be able to withstand a large amount of food.

The finished dough should have a consistency similar to dumplings. The elastic bun is taken out of the device and kneaded to the desired texture by hand.

No added eggs

You can knead noodle dough without eggs even during Lent. To diversify such pasta, you can add components with coloring pigments:

• spinach will give the products a green color;
• turmeric or saffron – yellow;
• carrot or tomato juice – orange;
• beetroot component – ​​red;
• crushed dry herbs of your favorite herb will provide the products with an interesting speck.

Products for 2 ready servings:

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

Preparation:

The ingredients of the recipe are carefully combined, the dough is kneaded until an elastic ball is obtained. Salt is added as desired and pre-dissolved in water. If you form the product using a mixer or blender, the finished noodles will have a fluffier texture.

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

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

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

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

Homemade pasta requires some attention both at the stage of obtaining the dough and during further processing for one-time use or for future use.

How to cook noodles correctly

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

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

Slicing thin pasta

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

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

Product storage conditions

Many housewives prepare noodles for future use. This is quite beneficial, because it’s better to spend an hour or two so that you can quickly feed your family a hearty and tasty first and second dish. Storing homemade products requires compliance with certain rules.

• sliced ​​products must be completely dried, otherwise the product will become moldy and unfit for consumption;
• it is advisable to store the noodles for more than a month frozen, pouring the pasta into a plastic bag;
• long strips/spaghetti should be placed in a paper bag, short strips should be placed in a fabric bag or glass container covered with parchment paper;
• boiled noodles should be treated with butter/sunflower oil, placed in a special container/zip bag, and sent to the refrigerator.

All that remains is to choose the desired options for preparing the best dough; the rest depends on the acquisition of skills and personal mastery.

Properly prepared homemade noodles will transform any dish with its participation and make it simply unforgettable in taste. There is more than one recipe for preparing this popular culinary product, and every time you follow the recommended technology, you can get an excellent result.

How to make homemade noodles?

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

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

Homemade noodle soup - recipe

The dough for homemade noodles, which are planned to be used to make soup, is prepared with eggs without adding water and is made very dense. Ideally, it is better to use a special machine to roll it out, then the whole process of creating the product will seem easy and fun, and the result will be a delicious first course for lunch.

Ingredients:

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

Preparation

1. Sift the flour in a heap, add some salt, beat in the egg and butter, knead thoroughly and for a long time, adding flour if necessary.
2. Having achieved the desired texture, leave the lump to proof under the film for an hour.
3. Roll out the base thinly, sprinkle with flour, roll and cut into pieces of the desired thickness.
4. Unroll the resulting coils and dry them on a towel.

Homemade egg noodles - recipe

After cooking with eggs according to this recipe, it will be easier to roll out the base by hand. The oil present in the recipe softens the structure and makes it more pliable and flexible. Don't forget to flour the work surface and dough layers so that the rolling pin doesn't stick to them. Taking into account the proofing time, the entire process of creating a homemade product will take about an hour.

Ingredients:

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

Preparation

1. Homemade egg noodles are easy to prepare. Beat eggs into the sifted flour, add salt and butter and mix the base thoroughly.
2. Leave the resulting base for 30 minutes for the gluten to swell.
3. Divide the lump into several parts, roll each one out thinly, roll it up and cut it into pieces of the desired thickness.
4. Unwrap the resulting coils, lay them out on a towel, and let them dry.

Homemade eggless noodles - recipe

Homemade eggless noodles, like Italian pasta, are made from special durum wheat flour with a high gluten content. The use of a regular product made from soft varieties is not allowed, and without eggs it will not make delicious homemade noodles. If the necessary raw materials are available, you can safely begin creating a lean version of the preparation.

Ingredients:

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

Preparation

1. Sift the flour with salt, add water little by little and knead into a tight dough.
2. Leave the lump for 30 minutes under the film.
3. Next, homemade noodles without eggs are decorated in the same manner as egg noodles. The base is rolled out, rolled up, cut, unrolled and dried.

Homemade noodles for lagman

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

Ingredients:

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

Preparation

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

Homemade noodles with yolks

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

Ingredients:

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

Preparation

1. Add a mixture of yolks and butter to the flour sifted and mixed with salt.
2. Stir the ingredients until crumbs are obtained, which are collected into a lump and kneaded into a tight dough.
3. After 30 minutes of rest under the film, they begin to roll out the ball and cut the noodles.

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

Ingredients:

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

Preparation

1. Throw salt into boiling water and pour in oil.
2. The resulting mixture is poured into a bowl with sifted flour and thoroughly kneaded first with a spoon, and when it becomes less hot, with your hands.
3. After 15 minutes, you can start rolling out the flour ball and cutting the noodles into the desired shape and size.
4. Homemade custard noodles are dried and stored or used immediately.

Homemade rice noodles

Homemade noodles made from rice flour are an excellent option for decorating many culinary dishes native to Southeast Asia. By using the correct recipe suggested below, you can get a product that is no worse than the best industrial analogues.

Ingredients:

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

Preparation

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

Homemade noodles made from rye flour

A recipe for making homemade noodles can be the most unexpected, as in this case. Rye flour is used as the basis for preparing the product, which affects both its final taste and appearance. Homemade noodles prepared in this manner are healthier and less caloric.

Despite the rich assortment of flour products presented to consumers in modern stores, many housewives spoil their loved ones with homemade noodles. Homemade noodles do not stick together when cooked and have an unforgettable delicate taste.

Homemade noodle recipe

Cooking noodles is a labor-intensive process, because kneading tough dough is not an easy task for fragile female hands. But the noodles turn out so appetizing and tasty that the effort and time spent are worth it!

Ingredients

To prepare the noodles you will need:

• two eggs;
• 300 g flour;
• 5 g salt;
• 100-150 ml of water.

If you want to experiment and change the taste of the product, replace the wheat flour with rye or buckwheat flour.

Children can make colorful homemade noodles by adding beet, carrot, tomato or spinach juice to the dough. The more juice you add, the more intense the color of the noodles.

Noodle making process

1. Place the required amount of flour in a large container. Make a cone-shaped depression in the flour. Place eggs, salt and water in it.





2. Knead the dough. First, use a spoon to knead the dough. When the dough becomes thick, continue kneading it with your hands. The result will be a plastic mass.





3. Roll out the dough. To do this, place the dough on a hard surface sprinkled with flour and roll it out with a rolling pin into a layer 2-3 mm thick. Add flour under the rolling pin if the dough begins to stick to it.



4. Cut the dough. Using a knife, cut the dough layer into wide or narrow strips. Sprinkle the noodles with flour and leave for 20 minutes. Remove excess flour from noodles before cooking.





5. Prepare the noodles. Cook the noodles for 7 minutes.

If you are preparing noodles for long-term storage, it is recommended to dry them until they become brittle.

Italian noodle recipe

Ingredients

To prepare the noodles according to the Italian recipe, prepare in advance:

• three eggs;
• 5 g salt;
• 40 ml olive oil;
• 300 g flour;
• 100 ml water.

The process of making Italian noodles

1. Pour the flour onto the table and make a well in it. Add eggs, salt, water and oil.



2. Knead a stiff dough.





3. Form the dough into a “bun” and wrap it in cling film. Leave the dough for 25 minutes.





4. Roll out and cut the dough. Its thickness should be 2-3 mm.

Secrets of making noodles

1. To prevent the noodle dough from becoming covered with a dry crust, it is recommended to store it in cellophane.
2. Cook Italian noodles for 5 minutes.
3. The dried dough can be easily cut with a knife if it is first rolled into a tube.
4. Sliced ​​noodles that are not dry are ready for cooking.
5. Before long-term storage, homemade noodles need to be thoroughly dried.

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 to try all its types.

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

Where to begin?

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

Ingredients:

And before we start describing 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 the flour. It is by this ratio that the coarseness of flour grinding is determined.

For tasty pasta you will need soft flour. It is in this case that the dough turns out soft and elastic, which cannot but have a positive effect on the taste of your dish. Although some recipes recommend mixing soft and hard flour, since in this case the dough is more enriched with proteins.

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

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

The only difference is that if you use a whole egg, you no longer have to add any liquid except vegetable oil. But if you add only the yolk, 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 the pasta with some kind of flavorful sauce, it is not necessary to include olive oil in the recipe.

How to make homemade noodles: cooking technique

Making pasta dough is actually very easy. To do this, you need to pour a small amount of sifted flour onto the table. Place a raw egg in the middle and gently knead the dough with your hands. The consistency should be quite dense and elastic.

After you are 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.

After this, take the dough out of the refrigerator and leave it in the kitchen until it reaches room temperature. This point is fundamental, since cold dough will not be easy to work with.

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

How to make soup noodles at home

Technically, the procedure is practically no different from the option we described earlier, but there are still some features. So let's get started. First you need to beat two eggs with half a teaspoon of salt. After you have formed a white foam, begin to slowly add flour, while kneading a stiff dough.

After the dough has been in the refrigerator, roll it out into several flat circles and carefully cut into thin strips of any length. Place the resulting noodles on a dry napkin or gauze and wait until they are completely dry. You can use such noodles not only for soup, but also for preparing other dishes.

How to cook buckwheat noodles

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

So, to prepare buckwheat noodles we will need ingredients such as a kilogram of buckwheat flour, half a kilogram of unbleached wheat flour and 400 ml of hot water.

Prepare buckwheat noodles as follows:

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

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

By the way, you can make rice noodles at home in exactly the same way. You just need to replace buckwheat flour with rice flour.

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 as ingredients. So we will not dwell in more detail on the manufacturing technique.

It’s better to share a recipe for making Chinese noodles with meat and vegetables. To prepare it, you need to simmer 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 before the meat is completely cooked. This dish should be served hot.

How to cook noodles for lagman

It is also worth paying attention to the recipe for making noodles for lagman. To do this, you need to pour 400 ml of warm water into a deep bowl, add two eggs and a pinch of salt. Whisk all this until foamy. Then add flour and knead into a stiff dough.

After it begins to come off from your hands, put it in gauze and leave it for about an hour in a dark, cold place. During this time, you need to knead the dough with gauze at least once without adding flour.

After an hour, we take out the dough and begin to rub a solution of salt and soda in half a glass of water into it. Thanks to this procedure, the dough becomes elastic.