Many people prefer not to bother making homemade noodles at home. Of course, store shelves offer so many choices different varieties small pasta that sometimes you just don’t think about what would be nice to do homemade noodles on one's own. It’s much faster and easier to throw a pinch or two ready from the bag. But homemade noodles are much more soulful, they retain the love and warmth of our hands, and like any handmade product, they are valued much higher than crispy bags from industrial lines of Italian origin...

But you only need a little, a handful of flour, an egg and a pinch of salt... And the true magic begins...

Once you have tasted such noodles, kneaded and rolled out by hand, you will not forget the taste and comfort of this lunch!

Usually homemade noodles are prepared when the house is boiling. aromatic broth from chicken, because with it the noodles will be especially tasty. Do not skimp on chicken bones, roots and seasonings, cut fresh noodles and there will be a real feast of taste in the house! No broth? It’s also not a problem, you can cook wonderful noodles in water, adding an onion fried with brisket, putting half an egg in each plate and sprinkling with herbs... If only there were noodles, but Tasty dinner will definitely attach to it.

Have you decided? Well, then let's get to work! Now I will tell you and show you how to cook homemade noodles.

Recipe information

Number of servings: 4-5 people.

To prepare you will need:

• 1 large egg(noodles will be more beautiful if the egg has a bright yolk)
• about 2 cups premium wheat flour
• 1 generous pinch of salt.

Preparation

This basic recipe. If you want noodles more elastic and smooth, then add 1 tablespoon to the dough olive oil. If you want to experiment with color, you can make colored noodles. Green noodles will be with parsley juice, orange with turmeric or saffron. You can experiment with your favorite spices, with your favorite additives ad infinitum; there can be many dough options here!

There is a version that you will also need water, but the noodles turn out better and more correctly if there is no something in it in which they will then be cooked. Then the noodles remain more elastic at the edges, do not become soggy and hold their shape and structure better.

To work at this stage you will need a bowl and fork.

So, break an egg into a bowl, add salt and beat a little with a fork until the white, yolk and salt are mixed. Without fanaticism. And not to the point of foam. If herbs, spices or colors are added to the dough, this is done at this stage so that the noodles are evenly colored. If you want speckled noodles with herbs, for example, then it is better to mix it with some flour and then rub the dough on the table with this mixture.

Add flour to the egg in small portions and knead with a fork each time until smooth, there should be no lumps in the dough. Add flour until it comes together in one lump and pulls away from the sides of the bowl.


Dust the work surface (table) with flour and place the dough from the bowl on it. Rub the dough with flour on the table until the dough becomes elastic, will lag behind your hands, but will remain soft enough. It is important not to overload the dough with flour, add it in small portions.


Then divide the resulting dough into 4 parts, roll them into balls, cover with film and let rest a little.

At this time you need to prepare the following necessary tools for rolling and cutting.

It will take a little more flour. You can take wheat flour, or you can take corn flour; for beginners in cutting noodles, this can even help, because the grinding corn flour larger and it is not so quickly absorbed by the moisture of the dough.

You will also need, in fact, a rolling pin, a sharp knife and a cutting board. You also need to take care of the surface on which the noodles will dry. This can be a large cutting board, a tray, or just part of the desktop if there is enough space.

To roll out the noodles, take a piece of dough from under the film, dust it, as well as the table, with flour, start rolling in two directions, adding flour to the rolling and turning the dough so that the workpiece is evenly and as thin as possible. When rolling, the dough can be folded and unfolded for greater convenience, but the seams from folding must then always be rolled out so that there are no creases in the dough.


Cut the workpiece with a sharp knife into strips of the desired width, or not cut at all if you need long noodles. Fold and twist the dough piece into an elastic and fairly dense scroll. On cutting board cut the noodles to the desired width, holding the knife at a slight angle from the top and sides. This will make the noodles more beautiful and easier to cut.


Use your hands to “fluff” the cut scrolls to a “lace” state and place them on a designated surface to dry.


Repeat the rolling and cutting operation with the remaining three pieces of dough.
Let the noodles dry.


At this time, prepare everything you need for lunch and serving noodles.

In any case, the noodles should be boiled separately, drained in a colander and allowed to drain a little. The fact is that when grating and rolling out the noodles, enough a large number of backup flour, and it’s not at all necessary to add all this flour to the noodles that you plan to serve for lunch! Then the broth will be cloudy and sour. It won't taste good...

Therefore, to boil the noodles you will need an additional pan and a colander. Pour enough water into the pan, add salt and bring to a boil. Add noodles to boiling water, bring to a boil again, stir and cook over low heat for about 5 minutes. For thinly rolled noodles, this time is quite enough. But it always makes sense to try the readiness. Place the finished noodles in a colander and let drain.

At this time, prepare the broth, herbs, chop the chicken in portioned pieces. If the noodles are served on water, then fry the onion in a saucepan in oil or with the addition of brisket, add required quantity boiling water, adjust to salt. To serve, boil the eggs.

To serve, place the noodles on plates, pour the broth on top, and serve accordingly. Serve hot.


If homemade noodles are cut long, then forks can be served along with spoons for dinner, for convenience.

This will be a very soulful meal! And it should be unhurried. And be prepared for the fact that someone present will definitely ask for more!

Bon appetit and exciting new experiments!

Homemade noodles recipe, how to cook homemade noodles

Those who have ever made noodles at home know that this is a rather labor-intensive process. Kneading tough dough is not an ordinary task, not only for guys, but even more so for ladies. But the dish turns out so tasty that it’s worth it!

Here are some tips to help you learn how to cook noodles at home.

While rolling out the dough, add flour generously. You can figure out how tight the dough is by how you roll it out. If this process was easy for you, then the dough is too tough. The cut strips stick together - the same thing, you need to start again. When rolling out the dough, your movements must be clear and careful so that the noodles come out to the same thickness and shape. And yet, you should definitely take into account that the noodles will increase in size approximately 2-3 times during cooking.

In order to change a few normal taste noodles, you can replace some of the wheat flour with ground buckwheat or rye, soy flour.

You can do it for kids colored noodles by adding beet juice, herbs or carrots (the more juice, the brighter the color).
So how to cook homemade noodles:

Homemade noodles (recipe 1)

To make homemade noodles you will need:

1 PC. - testicle

1 tsp - salt

0.5 tbsp. - water

Mix water with egg and salt. Place the flour in a heap either on the table or in a large bowl (approximately 1.5 tbsp), make a well into which to pour the prepared mixture. Start kneading the dough with a fork, evenly grabbing the flour. When the dough becomes quite thick, continue kneading with your hands. The result should be a plastic dough, but to make it tough, you need to mix in even more flour, do this by constantly adding flour to the table.

When a suitable mixture has been achieved, start rolling out, also adding a fairly decent amount of flour both on the table and under the rolling pin. Roll out a thin layer. It is better to do this as follows: sprinkle the layer with a thick layer of flour and fold it 3 times.

Roll. Expand. Add another layer of flour, fold again, just make folds in other places. And repeat all this until the dough layer becomes transparent. Cut the noodles. It can be small (in such cases, the width of the strips should be equal to the expected length of the finished noodles, and the length of shredding - the shorter, the better) and long (the layer should be rolled from both edges of the rolls and cut them).

You can cut the dough into shapes using a wheel with wavy edges, for example, to make bows. And for lasagna, the layer should be cut into wide slices.

Sprinkle the noodles with flour and leave for 30 minutes. If you made the noodles for storage, you should dry them until they become brittle. Before cooking, shake all noodles in a sieve to get rid of excess flour.

Homemade noodles Italian recipe

To make homemade noodles you will need:

3 pcs. - testicle

1/2 tsp - salt

2 tbsp. - olive oil

300 gr. - flour

Homemade noodle recipe

Make a well in a pile of flour and salt, break eggs into it, add olive oil, mix with a small amount of flour. Knead the dough (you can add a little water). The dough should not stick, form a ball and leave for 20 minutes. in a warm place. Roll out, cut. Cook for less than 7 minutes.

Homemade lean noodles recipe

To make homemade lean noodles you will need:

1 PC. - bulb onions

Parsley, salt, spices

1 tbsp. - flour

1 PC. - carrot

2 tbsp. - vegetable oil

Recipe for making homemade lean noodles

Chop the onion, carrots, parsley and sauté in vegetable oil. Mix flour with water (salt to taste), knead into a fairly stiff dough. Roll out the layer as thin as possible and let it dry. Cut into strips, and then chop narrow noodles.

To boil water. Add the fried mixture, spices, salt and noodles. Cook for less than 10 minutes. If there are noodles left, store them in glass containers, closing with a lid (parchment).

Homemade noodles with salmon sauce recipe

To make homemade noodles with salmon sauce you will need:

For the noodles:

2 pcs. - testicles

2 pcs. - yolk

2 tbsp. - cream

400 gr. - flour

Fresh parsley and dill

For the sauce:

2 pcs. - onion

25 gr. - butter

200 gr. - sour cream

1 PC. - sweet bell pepper (yellowish)

150 gr. – smoked salmon

1 PC. – sweet bell pepper (greenish)

1 PC. – lemon

Ground pepper (dark)

For decoration:

5 pieces. – olives

Recipe for homemade noodles with salmon sauce

Mix eggs, yolks, cream, salt, mix thoroughly. Place 200 grams of flour on a board, make a well, pour in the mixture and the greens, which you have previously finely chopped. Knead the dough, adding flour. Roll out the purchased dough into a narrow layer, cut the noodles 1x10 cm.

Prepare the sauce. To do this, chop the peeled onion, cut the pepper into small cubes and fry them in butter, pepper and salt. Add lemon juice and sour cream to the pan. Simmer for 5 minutes, add salmon to the sauce. Chop the greens, add to the sauce and remove the pan from the heat. Boil the noodles, serve with sauce, olives and lemon wedges.

Homemade noodles with tomatoes and chili pepper recipe

To make homemade noodles with tomatoes and chili peppers you will need:

500 gr. – homemade curly noodles (recipe 2)

200 gr. - tomatoes

2 pods – chili pepper

4 cloves – garlic

3 tbsp. - olive oil

3 tbsp. l. – chopped greens

Ground dark pepper

Ground sweet pepper

Recipe for homemade noodles with tomatoes and chili peppers

Boil homemade noodles and rinse with cool water. Cut the tomatoes into cubes, and chop the pepper and garlic; put everything in a frying pan with olive oil and simmer. Add noodles, fry a little and season with herbs at the end. You can scratch the cheese (if desired).

Homemade noodles with mushrooms recipe

To make homemade noodles with mushrooms you will need:

200-250 gr. – homemade noodles

300-400 gr. – fresh mushrooms

1-2 pcs. - bulb onions

3-5 peas – aromatic pepper

2 pcs. – bay leaf

Greens (parsley, dill)

Vegetable oil

Ground pepper

Recipe for making homemade noodles with mushrooms.

Prepare homemade noodles. Wash the mushrooms and cut into small pieces.

Boil water with aromatic pepper, bay leaf and 2-3 sprigs of parsley. Place the mushrooms in boiling water and bring them to a boil, then reduce the heat and cook for 10-15 minutes. until ready. A couple of minutes before the end of cooking, salt the water. Drain the mushrooms in a colander.

Peel the onion, chop finely, fry until soft. Remove the onion and fry the mushrooms in the same pan (5-7 minutes). Place the onion into the mushrooms, add salt and pepper, add homemade noodles, stir, keep everything on the fire for another 2 - 3 minutes. Serve with greens.

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

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

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

Cooking time takes just over one hour, and energy value 100 g will be 280 kcal.

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

Using food processor This process of creating a steep dough will significantly reduce the time for preparing noodles and reduce the complexity of the entire process of creating this semi-finished product.

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

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

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

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

Rice noodle dough recipe step by step

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

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

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

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

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

Dough for homemade Chinese noodles

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

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

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

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

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

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

Home Chinese noodles cut into the required thickness, boil and taste with sour cream, butter, meat dishes and fresh salads.

How to make a semi-finished product correctly

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

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

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

Only after this is it sprinkled with flour and begin to be pulled into thin, long threads, which represent correct option creating noodles.

With the natural manual process of preparing this semi-finished product, it should be used in creating variety of dishes immediately so that the noodles do not lose their appearance and taste.

Storage Features

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

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

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

By spending one day creating homemade noodles, you can delight your family, friends, and guests with tasty, healthy and hearty dishes from this semi-finished product.

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

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

This semi-finished product industrial production very dangerous to health, does not contain essential vitamins and minerals, can lead to addiction and obesity. Only home method cooking noodles is aimed at maintaining health.

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

- this is, first of all, a broth made from homemade chicken and of course, noodles from homemade dough. Nowadays there are many varieties and types of ready-made noodles (pasta) on sale. different taste and a wallet, but real home kitchen encourages us to be able to do it ourselves. Well, or at least imagine how it's done. Therefore, I’m showing you how to prepare dough for homemade noodles, let it be in your collection of recipes.

You will need:

• egg 1 piece
• water 1 tbsp.
• salt a pinch
• flour 7-8 tbsp. with a slide

Step-by-step photo recipe:

Sift into a bowl flour, Make a hole in the flour and break it into it egg. Add half a shell (1 tbsp) water, a pinch salt and a few drops olive oil. Knead the dough with a knife, gradually mixing 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 a board or take the dough in your hands. Like this.

There is no need to add all the flour; as soon as the dough becomes sufficiently dense and elastic, form it into a ball and wrap it in cling film To prevent it from drying out, let it rest for 5-10 minutes.

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

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

As a result, you will get four rolled out flat cakes. Now you can cut the noodles the way you like. For example, cut a flatbread into strips. Stack the strips on top of each other. And cut into strips with a knife - this classic shape homemade noodles.

There is another way of cutting, it saves time. Place the rolled out flatbreads on top of each other and roll into a tube. Cut the noodles diagonally, first on one side of the tube, then on the other, adjusting the width and length.

Place the noodles on a flat surface, tossing them with your hands to help separate them. Typically, 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. I usually start cooking the broth first and while it is cooking, I knead the noodles. How to cook broth, see ⇒

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

Fresh cut noodles cook very quickly. After you throw it into the boiling broth, just wait until it floats to the surface.

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

These are the noodles that are called homemade. Grandma cooked it from a chicken that was running under the window in the morning. In those years, even in cities, people living in a private house necessarily raised chickens and planted a vegetable garden. Grandma served noodles on the table with a piece of chicken in a plate and did not remove the meat from the bone. I still have a plate from the service that was given by my grandmother to my mother for her wedding - Dulevo porcelain from 1957. In it I present real homemade noodles - Noodles with a capital N.

Bon appetit!

Homemade noodles. Brief recipe.

You will need:

• egg 1 piece
• water 1 tbsp.
• salt a pinch
• olive oil 0.5 tsp. (or any vegetable)
• flour 7-8 tbsp. with a slide

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

Sift flour into a bowl , Make a well in the flour and crack an egg into it. Add half a shell ( 1 tbsp) water, a pinch of salt and a few drops of olive oil. Knead the dough with a knife, gradually mixing 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. There is no need to add all the flour; as soon as the dough becomes sufficiently dense and elastic, form it into a ball, wrap it in cling film so as not to dry out, and 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 to 26-28 cm in diameter , adding flour. Cut the flatbreads into noodles of a length and width convenient for you. Place the noodles on a flat surface, tossing them with your hands to help separate them. Parboil the noodles before adding them to the boiling broth. . Cook the noodles in the broth until they float to the surface.

In contact with

Anyone who has cooked homemade noodles at least once knows how difficult it is to return to store-bought pasta after it. It’s both difficult and unnecessary!

The times when homemade noodles were cooked in every family have not yet completely sunk into oblivion. There are also grandmothers and mothers who remember everything and can do everything. But alas, it seems that the skill is disappearing, dissolving into the benefits of civilization. Walk into any grocery store, and your eyes will widen from the varieties of noodles, pasta and pasta. Why the effort?

However, no industrial noodles can compare in taste to homemade ones. It is homemade noodles that are ideal for. That's it, noodles homemade, better finished products absorbs sauces. And she is the one delicious side dish to ten favorite family dishes.

Anyone who has cooked homemade noodles at least once knows how difficult it is to return to store-bought pasta after it. It’s both difficult and unnecessary! After all, there is a technique: knead excellent dough A bread maker will help, and an oven will help dry it faster.

Preparation time: 90 minutes for kneading and shaping, plus drying time.

Ingredients

• 0.5 glasses of water
• 2-2.5 cups of flour (how much the dough will take plus flour for rolling out the dough)
• 1 egg
• 0.5 tsp salt
• 0.25 tsp citric acid

How to make homemade noodles

Kneading dough in the bread maker- This is the first step in preparing a homemade noodle recipe. Pour water into the bread maker bowl and beat in the egg.

Add salt there and citric acid. The acid will increase the gluten content in the dough, which will make it more elastic and allow it to be rolled out thinner.

Pour flour into a bowl.

We select the “Dough for dumplings” operating mode (this function is available in almost all oven models). The program provides for 2 batches and rest time between them. If we set the kneading mode manually, we set the following parameters: 14 minutes for the first kneading, 20 minutes for rest, 10 minutes for the second kneading of dough.

We watch how the kneading occurs. At first the dough should seem a little dry to us - that’s how it should be.

It is imperative to observe how the dough is kneaded, so that if the dough is not dense enough, add more flour. Or vice versa, if it is too dry, add water. The fact is that flour can vary in moisture content, and therefore its quantity can vary (within half a glass).

At the end of the first kneading, the dough should form into a bun.

After resting, it will be smooth and pliable.

Forming noodles- This is the second stage of preparing the homemade noodles recipe.

Place the dough on a floured table and knead it a little.

Divide into 6 parts.

Place 5 parts in a bowl and cover with a towel or bag so that the dough does not dry out.
Carefully roll out 1 piece with a rolling pin.

Very important! You need to roll it out thinly, until the dough becomes transparent and you can see the table through it. The correct thickness of the noodles determines nothing less than its taste in the prepared dish. Keep in mind that the noodles will thicken after cooking.

Leave the cake to dry for 10-15 minutes. In the meantime, we are working on other parts and rolling them out as well.

Then sprinkle the rested cake generously with flour. (And subsequent ones similarly).

Fold the flatbread in half, or in thirds, or roll it up.

Cut into strips of the thickness we like.

You can do this with a curly knife.

We shaped and cut the noodles, now we need to dry them.

Drying noodles. This is the 3rd stage of making homemade noodles - the recipe takes a long time to tell, but in reality it’s less hassle.

Homemade noodles can be dried in two ways: in the air and in the oven.

If you dry it in the oven, it is better to do it at a low temperature - 50-60 degrees - and use the convection mode.

In the oven. So, unroll the strips and place them on a baking sheet sprinkled with flour. Place in a preheated oven.

After 30-40 minutes, the noodle strips will become dry. Take out the baking sheet and let the noodles cool.

You can dry the noodles on air, laid out on a flat surface, such as a board. But it’s better to hang the strips on a kitchen rail or a regular hanger with a crossbar. Then they will dry faster and more evenly, and after drying they will retain their even shape.

The noodles dry in air for about 4-5 hours. Remove the finished strips, wrap them and place them in a storage container.

These noodles are cooked for 5-7 minutes after the water boils. Delicious!