Homemade noodles prepared by yourself cannot be compared with store-bought noodles. There are several options for preparing it, and the taste will be different and unforgettable each time. We offer the best homemade noodle recipes, among which you will definitely find one that will become your favorite.

For such noodles you will need a minimum of products:

• 100 g flour (preferably premium grade);
• one chicken egg;
• salt;
• 1 tsp. vegetable oil - sunflower or olive.

The noodles are prepared as follows:

1. Beat the egg well and add fine salt to it.
2. Now start adding the sifted flour and kneading the dough. You need to do this for a long time, at least 10 - 15 minutes, only then it will turn out elastic.
3. Roll out the dough into a circle, the thickness of which should be 1 mm.
4. After this, grease the surface of the resulting layer with oil - this will make the dough soft. Then roll it into a roll and cut thin noodles.
5. The finished noodles should be dried and only then sent to the broth. The remaining blank is stored in a jar or canvas bag.

Choux pastry recipe

Many people are intimidated by the labor-intensive process of rolling out noodles. But the task can be simplified. To do this, the dough is prepared without eggs, by brewing with the addition of vegetable oil.

This dough rolls out easily, does not stick to your hands, the table, or the rolling pin, and does not even require flour powder.

Product composition:

• 350 g flour;
• 180 ml boiling water;
• 3 tbsp. l. vegetable oil;
• a teaspoon of salt.

The noodles are prepared like this:

1. Boil water and add oil to it.
2. Start pouring hot water into the flour and mix first with a spoon, and then, when it is not so hot, with your hand.
3. After 15 minutes, you can start rolling out the dough and cutting the noodles.
4. After this, you should dry it and use it for its intended purpose.

Custard noodles are stored in the same way as classic noodles and any other.

Option for chicken soup

These noodles are most often prepared according to a standard recipe. But there are still some tricks when cooking noodles for chicken broth.

For example, if you make the dough too thick by adding flour, the noodles will turn out to be tough. In order not to spoil the taste of the dish, first throw it into boiling water and remove it after a minute. Only then cook the noodles in chicken broth.

If the noodles are already dried, then it will take 3 minutes to cook them, and if they are freshly prepared, it will take 1 minute.

Homemade rice noodles

For rice noodles you will need special rice flour, eggs, water and salt. But it’s better to look at the recipe in more detail in order to maintain the correct proportions.

Ingredients:

• 500 g flour;
• 3 chicken eggs;
• a little salt;
• 1 tbsp. l. water.

Mix all ingredients and knead the dough. To get the taste of rice flour noodles, you need to roll out the dough very thin. And for this it would be nice to find a rolling machine.

How to cook wok noodles

Wok noodles are a separate dish that is prepared in a special way. Any noodles are suitable for it, but the dishes must be of a certain type. A frying pan with high sides is ideal, but if you don't have one, use a casserole or Dutch oven with thick, high sides.

Most often, buckwheat noodles are used to prepare this dish, as it belongs to Pan-Asian cuisine. But if you don’t find buckwheat flour in the store, you can make it yourself. To do this, simply take buckwheat grains and grind them to flour. After this, mix the flour with the egg and water and knead the dough. It will turn out to be a pleasant brownish shade.

Products for making wok noodles can be different, at your discretion.

But the following set can be used as a standard:

• for the meat base, use lean chicken or pork;
• Bulgarian pepper;
• leek;
• green beans;
• young corn on the cob;
• ginger root;
• chili pepper;
• buckwheat noodles.

Now let's look at the algorithm for preparing the dish itself:

A distinctive feature of this dish is that all the ingredients are cut into equal strips and one by one placed in a frying pan with oil.

1. Fry various vegetables in a wok in a small amount of oil, adding them one at a time.
2. The meat is also fried separately.
3. Pre-boiled buckwheat noodles are also prepared there.
4. All ingredients are brought together and simmered for no more than a minute.

To complete the process, soy sauce or sauces for Asian cuisine (Japanese or Chinese) are added to the dish.

Cooking with eggs

Egg noodles have their own unforgettable taste. It is prepared with flour and egg mixture without adding salt, since it will not have time to dissolve without adding water.

You will need the following products:

• eggs – 10 pieces;
• flour - until the desired dough consistency.

It’s worth warning right away that it’s difficult to make a batch with so many eggs. To begin, take half of the necessary products. You will have to add flour “by eye” to get a fairly tight dough. There are no specific standards, since flour can be of different moisture content and grade, and eggs can be of completely different sizes.

Homemade noodles, egg recipe:

1. Sift the flour into a large bowl and make a well in the resulting mound.
2. The eggs are beaten in one by one and the dough is kneaded. As soon as it begins to “set” into a lump, place it on the board and, adding flour, continue kneading. This is not easy to do, the dough turns out dense and difficult to kneading, requires intense movements.
3. As a result, the base should turn out to be steep, denser than for dumplings or dumplings. You will have to knead for a long time, but only after this the dough will become elastic and pliable.
4. After kneading is finished, set the dough aside for 20 minutes, covering it with film or a plate, so that it “disperses” and becomes more tender.
5. When you roll it out to cut noodles, tear off small pieces from the bun and keep the rest of the mass closed.

Udon noodles - the easy way

Many people will be interested in the trendy name for noodles. In fact, only the name is unusual about it. In reality, these noodles are made from plain flour, water and salt, and are quite thick and soft. Fans of such pasta are advised to use coarse flour for their preparation.

Many Russian people do not understand this type of noodles, preferring traditional, hard varieties. Udon noodles belong to Japanese cuisine, in which there are many sauces with the addition of vegetables, in which the noodles are laid out at the last moment before serving. Otherwise, it will get wet and turn into a blurry mass.

There are very unusual ways of preparing udon noodles, where the dough is folded into a bag and trampled underfoot to ensure good mixing. After this, it is folded in half and trampled again, and so on several times. Then the layers are cut into thick strips.

Several recipes for homemade noodle soups

As it turned out, preparing homemade noodles is not difficult; with a little effort, a delicious dish will be ready. And if everything has now fallen into place in the matter of preparing noodles, then it’s time to figure out what first courses can be cooked with it.

Chicken soup

According to the standard recipe for the dish, the following products are taken:

• chicken (preferably homemade);
• 1 – 2 medium sized carrots;
• ¼ part celery root;
• a bunch of parsley;
• a quarter of a small kohlrabi;
• small onion;
• 4 – 5 black peppercorns.

Preparation:

1. The chicken is washed and filled with water so that it covers the meat. The chicken can be placed in the pan whole or divided into portions. If we take into account the ratio of water and meat, then it should be 2 to 1, that is, 1 kg of chicken is taken for 2 liters of water.
2. The vegetables are peeled and added to the broth, while the onion should be put in the peel - it will give the broth a golden color.
3. Don't forget to remove the foam after boiling and reduce the heat. Cooking time is 3 – 4 hours.
4. The noodles are cooked separately and mixed with the broth before serving.

Potato and noodle soup

This soup is prepared both with and without meat. Its preparation time is 40 minutes. If the meat is cooked, then approximately 1 hour is added to it.

The soup is cooked according to the standard procedure. You will need the following products:

• 100 g noodles;
• 3 medium sized potatoes;
• 3 liters of water;
• if you take meat or chicken, you will need approximately 500 g;
• one carrot and one onion;
• 1 – 2 bay leaves;
• 2 – 3 cloves of garlic;
• half a bunch of dill and parsley;
• Spices are added to taste.

Let's prepare it like this:

1. First prepare the broth if using meat. If there is none, then first bring the water in the pan to a boil.
2. Vegetables are cut into small pieces, and onions into rings.
3. Add potatoes to boiling water along with salt and cook for 10 minutes.
4. After this, onions, carrots and bay leaves are added to the broth, followed by another 5 minutes of cooking.
5. After this, you need to add vermicelli and cook until it is ready.
6. Chopped herbs, spices and garlic are added to the soup at the very end.
7. How long to cook is written above, and when adding meat this time increases by 30 - 40 minutes.

Noodle soup is not only very tasty, but also good for the stomach. Liquid meals should be present in a person’s diet every day, and such light ones even more so.

And on the pages of the Notebook I share recipes that I use myself and cook for my family and guests.

Today we have a recipe homemade noodle dough. I admit, I haven’t used any recipe for homemade egg noodles before; I kneaded them by eye from eggs, water, flour and salt. Well, when I had a bread maker assistant in my kitchen, I began to look for the ideal proportions of ingredients for the recipe. homemade noodle dough in a bread maker. So, to put them in the bread machine, and take the finished dough for homemade egg noodles out of it, without mixing anything later. In addition, while the bread machine is busy with the dough, you have 15-20 minutes free. A bread machine even makes life easier for people who, due to some circumstances, simply cannot knead the dough. We have been doing massages at home since my son was born. I think our favorite masseuse Elena Aleksandrovna will not be offended by me if I mention her here 😉 So, while talking to her, she complained to me that she doesn’t pamper her family with homemade dumplings or noodles, because the masseurs sometimes have hands after massage sessions It hurts so much that I can’t even bother with the test! And here it’s so beautiful, the machine kneads the dough! I even make it in my bread machine.

I got a little distracted. I liked this ratio for homemade egg noodles:

• wheat flour, preferably durum – 450 g,
• chicken egg – 3 pcs.,
• water -110 ml,
• table salt – ½ tsp.

But, based on experience, I will say that this proportion of dough is designed for a large family or for preparing homemade noodles as a second dish or side dish, as well as preparing homemade noodles for future use. Homemade noodles can be dried and stored like any pasta. Homemade noodles can, like for lagman, be boiled until tender, flavored with oil and frozen, and then simply reheated or added at the end of cooking.

When I make homemade mushroom noodles, homemade meatball noodles, or noodle soup with poultry (chicken, turkey, goose), I reduce the ingredients for homemade dough recipe egg noodles approximately this much, and even this can be a bit much:

• Wheat flour - 250 g,
• water – 60 ml,
• egg – 2 pcs.,
• salt – 10 g.

Let me remind you that in 1 glass there are 250 ml of 130 g of flour, if you pour it not over the top, but up to the rice. And in 1 level teaspoon there are exactly 10 g of salt.

Any dough for homemade noodles, pasta, dumplings, manti, dumplings must go through several stages of preparation, namely:

1. Kneading the dough
2. Maturing the dough
3. Rolling out the dough
4. Cutting dough into noodles or blanks for dough products

Decide for yourself how to knead the dough for homemade noodles, by hand, using a bread machine or food processor.

How to cook homemade noodle dough in the bread maker:

Place all the ingredients for the noodles into the bread machine at once.

and choose the mode you have: “Pasta”, “Dumplings”, “Dough” or any other program in which kneading begins immediately, for example, “Cupcake” or “Pizza”.

The noodle dough is kneaded with a bread machine for about 20 minutes.

It turns out elastic and plastic. In order for the dough for noodles or dumplings to become elastic, it must ripen or rest for about 20-30 minutes.

To do this, you need to sprinkle it with flour, cover it with cling film or put it in a plastic bag so that a weathered crust does not form. Or you can simply cover the dough ball with an overturned bowl. It happens that you come across low-quality flour and the dough begins to “float”, then you need to increase the amount of flour when kneading the dough for homemade noodles.

How to make colored homemade noodles?

It’s very simple, replace part of the water (or completely) with vegetable juice: carrot, beetroot, sorrel juice…. And then you will get colored dough for homemade noodles.

How to make homemade noodles

I divide the ripened dough for homemade noodles into 4 parts.

I roll each into a thin cake.

I sprinkle the dough cakes (layers) with flour and dry them on the table so that they are easy to cut and the dough does not stick together when cutting.

It is important not to overdry our cakes so that they do not break.

Then I roll each layer into a flattened roll.

and cut homemade noodles with a knife into thin strips.

These strips of homemade noodles need to be separated from each other and dried. If there is a lot of noodles, you can dry them in the oven in a thin layer on a baking sheet at 70 degrees.

Cooking process test, kneading, rolling and cutting for homemade noodles in chicken broth, you can watch the video recipe from YouTube:

A special machine makes the process of making and cutting homemade noodles very easy. noodle cutter. Using a noodle cutter, you can thinly roll out and cut dough for pasta and dumplings. The video recipe will tell you how to make homemade noodles using an Imperia noodle cutter:

And yet, in preparing homemade noodles for lagman eggs are not used; the dough for such noodles is prepared from boiled water and flour. Well, to properly make noodles for lagman, just like homemade noodles, you need drawing experience:

Enjoy your creativity and delicious homemade noodles!

P.S. If the network is busy, you may not be able to access it, just try again several times :)

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. It is homemade noodles that absorb sauces better than ready-made noodles. And it is the most delicious side dish for ten favorite family dishes.

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

Ingredients

• water - 0.5 cups
• flour - 2-2.5 cups
• egg - 1 pc.
• salt - 0.5 tsp.
• citric acid - 0.25 tsp.

Preparation

Big photos Small photos

Kneading dough in the bread maker- This is the first stage of making homemade noodles. Pour water into the bread maker bowl and beat in the egg.



Add salt and citric acid there. 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 making homemade noodles.

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 visible and you can see the table through it. The correct thickness of the noodles determines nothing less than its taste in the prepared dish. It is also worth remembering that after cooking the noodles thicken.



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. We remove the finished strips, wrap them and place them in a storage container.

Cook the noodles for 5-7 minutes after the water boils. Delicious!

Homemade noodles - aromatic, tender, made from natural ingredients - are a worthy alternative to industrially produced pasta. And how many delicacies can be prepared from it: delicious chicken soup, like in your grandmother’s childhood, the beloved udon with vegetables and sesame dressing, or Chinese wok noodles, like in the boxes from films with Jackie Chan.

If you have the right ingredients on hand, even an inexperienced housewife can knead the dough for homemade noodles. The main thing is to get inspiration, and also strictly follow the instructions and advice of famous chefs.

Egg-based noodles are a classic of the “pasta genre”, at home they turn out light and tender, they can be prepared immediately before cooking or made for future use, the product is stored in an airtight bag for a long time. The recipe is simple, the ingredients are publicly available, the necessary kitchen equipment is minimal, just a knife, cutting board and rolling pin.

To prepare egg dough for homemade noodles, you will need the following products:

• premium flour (or durum wheat) – 250-450 g, the exact amount depends on its quality and the size of the eggs;
• yolks – 3 pcs.;
• table salt – 1 tsp;
• vegetable oil – 1 tbsp. l.

Step-by-step preparation:

1. Lightly beat the yolks with salt. Why do experienced chefs recommend excluding proteins from preparing noodles? This part of the egg will take away the bright yellow color of the finished product and make the broth cloudy.
2. Sift flour into the whipped mass, so it will be saturated with oxygen.
3. Add butter and knead into a stiff dough. You need to knead it until it is homogeneous, smooth and elastic. The dough should not stick to your hands!
4. Form a ball, cover with a towel or cling film, and leave it to “rest” for an hour.
5. Divide the dough into pieces convenient for rolling out.
6. Sprinkle the table with flour and roll out each piece until thin, but without fanaticism - 1-1.5 mm is enough.
7. Hang them to dry (for example, on the back of a chair) for 10-30 minutes. There should be no drafts in the room! Turn over periodically and make sure they don't dry out.
8. Cut each layer into thin strips. You can first roll it tightly or cut it in half, fold it twice, cut it again and lay the resulting pieces on top of each other.
9. The semi-finished product is ready - put it in the soup for 5 minutes or dry it well in the fresh air for further storage.

Such egg noodles cook quickly, perfectly absorb the aromas of neighboring ingredients, their color is rich yellow, and the broth, in contrast, turns out perfectly transparent.

Recipe for noodle cutter

Egg dough, prepared from just two ingredients, is ideal for this kitchen device.

We will need:

• flour – 200 g;
• chicken eggs – 2 pcs.

You can add another pinch of salt, but be extremely careful, because... even one miniature crystal that has not completely dissolved in the egg mass can damage the teeth of the device.

How to prepare dough for noodle cutter:

1. Stir the eggs with a fork or whisk and pour them into the flour. The latter should be twice as much as the whipped mass.
2. Knead the dough as stiff as possible, for this we constantly add flour.
3. Give it a flat shape by lightly rolling it out with a rolling pin.
4. On the noodle cutter, set the thickness regulator to “1” - this is the maximum value. Roll the dough several times until it becomes elastic.
5. We change the mode to “2” and continue rolling. We change the modes and repeat the steps until we reach the minimum value (usually “8” or “9”), which allows us to obtain a perfectly thin layer of dough.
6. We put on the noodle attachment and cut.
7. Dry the finished product well, first spreading it out in a thin layer or hanging it.

Homemade noodles prepared according to this recipe are tender, long, and can be used as a side dish for meat/fish/vegetable dishes or added to soups/broths. It is stored without losing its shape and properties for up to two to three weeks.

Choux pastry for noodles

This dough recipe will appeal to those who like to experiment when the classic cooking method is boring or doesn’t seem very successful. Boiling water makes it possible to obtain amazing softness and plasticity of the finished product.

Among other advantages:

• rolls out without any effort;
• easy to mold;
• does not stick to hands;
• does not require endless addition of flour.

In addition, it is almost impossible to spoil the choux pastry.

Ingredients:

• flour – 400 g;
• boiling water – 250 ml;
• salt – 0.5 tsp;
• olive or sunflower oil – 50 g.

Step-by-step preparation:

1. Pour oil into boiling water, salt the resulting mixture, and add 1⁄2 part of the flour.
2. Mix with a mixer (installing the dough attachment) or for 10-15 minutes in the bread machine in the “Dough” mode. At first, you get a mass of incomprehensible consistency with an abundance of lumps, but after a few minutes the dough becomes smooth, elastic and homogeneous.
3. Continue kneading, gradually adding the rest of the flour. The result should be a tough, yet very soft dough. If you have mixed it, the situation can be saved using a regular plastic bag: place the dough inside for 30 minutes, it will become more pliable, resembling soft plasticine.

That's all, all that remains is to roll out thin layers and cut them into long narrow strips, as described above.

What dough to make rice noodles from?

Popular in Asian cuisine, rice noodles are easy to prepare at home. The dough recipe for it is not much different from its egg counterpart, the only difference is that rice flour is used instead of wheat flour.

It can be purchased in grocery hypermarkets, or obtained at home by passing pre-washed and dried rice cereal through a coffee grinder, grinding it with a blender or in a food processor.

To knead the dough, you will need the following ingredients:

• 3 large eggs;
• a pinch of salt;
• 0.5 kg rice flour.

Let's prepare it like this:

1. Pour flour into a bowl.
2. We make a hole in it.
3. Beat in the eggs, add salt, and knead into a stiff dough.

After this, cover it with a towel and leave for 30 minutes. The remaining steps are identical to those described in previous recipes.

For the udon noodles

Unusual pasta, similar to thick, long threads, is considered fast food in its homeland. However, this does not prevent the product from being of the highest quality. Udon noodles are prepared from wheat flour with the addition of water and salt; the color differs from the egg variety; here it is snow-white. Shades may vary, it all depends on the type of flour used. There are many options for preparing dough for homemade udon noodles; we’ll use the basic one.

Ingredients:

Unrefined wheat flour (wallpaper) – 500 g, premium quality – 150 g;
boiling water – 1 faceted glass;
salt – 4 tbsp. l.

Step-by-step preparation:

1. Combine the salt with boiling water, stir the liquid until the crystals are completely dissolved.
2. In a separate bowl, mix two types of flour.
3. Make a funnel, pour the saline solution into it, and knead the dough.
4. We form a ball out of it, wrap it in cling film, and roll it into a thin cake.
5. We fold it in several layers and roll it out again, wrapping it with a new layer of film (you can use a plastic bag). We repeat the cycle 4-6 times.
6. Once you have a smooth, delicate dough structure, leave it to “rest” for 4 hours.
7. Roll out the workpiece again to 3 mm thickness.
8. Sprinkle with flour, roll into three layers, and use a sharp knife to cut into rings 2-4 mm wide.
9. We transfer the semi-finished product to a cutting board or other surface convenient for placing in the freezer. Freeze the udon noodles for 1 hour.
10. We prepare Japanese culinary masterpieces from it - kare-udon, tempura-udon, yaki-udon, etc.

Unused noodles can be stored in the freezer in an airtight container for up to 30 days.

How to knead dough for wok noodles

When preparing the incredibly popular boxed noodles, the vegetable and meat components, and, of course, the sauce matter. Strangely enough, such close attention is not paid to the pasta itself, on which the dish is based.

If you want to prepare this Chinese delicacy at home, you can knead the dough from buckwheat, rice or wheat flour; egg wok noodles are no less in demand. Choose the option that you like, equally tasty Wok made from funchose and soba.

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.