Simple. Horns, vermicelli or noodles are always poured into boiling salted water, and there should be a lot of water.

If you pour half a kilo of noodles into a liter of boiling water, you will get porridge. Italians advise adding a couple of spoons of olive oil to boiling water to prevent pasta from sticking. They need to be cooked for exactly the amount of time indicated on the package. If the cooking time is not indicated on the package, stir the noodles (vermicelli) periodically and test for doneness.

How to cook noodles and what to serve them with? The noodles are cooked in the same way as other pasta: poured into boiling water, salted, and when ready, thrown into a sieve and washed with cold water, at the end a piece of butter is added.

Soups with noodles are very tasty (especially homemade ones). I often add fried minced chicken to boiled hot noodles to make navy-style noodles. A delicious, quick and satisfying lunch or dinner for a large family.

Cooking steps:

Ingredients:

Noodles 400-500 g, water 2-3 l, salt 3/4 tbsp. spoons, butter 30 g.

To make homemade pasta from unleavened dough (as in the photo), you will need the following ingredients:

3 cups flour;

- ¾ glass of water;

Baking soda.

First of all, mix the egg with water and beat well. Add salt. The mixture should be salty.

Sift the flour and pour 1½ cups in a heap onto a work surface or into a deep bowl. Make a depression in the middle and pour the prepared liquid mixture into it, add ½ teaspoon of soda, mix all the ingredients thoroughly and start kneading the dough. At first it is convenient to do this with a fork, and when the dough becomes stiff enough, continue kneading it with your hands. The dough should turn out plastic; to make it thicker, constantly add flour.

When the dough has the desired consistency, start rolling out. Don't forget to sprinkle flour on the board or table where you will make the noodles and dust your rolling pin with flour. Roll out a thin layer. This can be done in the following way: sprinkle a sheet of dough with flour and fold it three times. Roll out, sprinkle with flour again, fold again, bending the dough in other places, roll out again. Repeat this process several more times until you have a thin sheet of dough.

Then cut the noodles, they can be short or long. The length of a short noodle is usually equal to its width. To make long noodles, you can roll the dough into a roll, shred it, and then unroll it. To cut noodles, you can use a special wheel with a wavy edge.

If the noodles are prepared for future use, they must be dried for 12–15 hours until they become brittle. Then the noodles should be transferred to a bag or jar with a lid, where they can be stored for a very long time

A simple recipe for making lamb lagman at home

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Sprinkle the finished noodles with flour and leave them for half an hour. Before cooking, place the noodles in a colander or sieve and shake lightly. This is done to get rid of excess flour.

One of the simplest homemade noodle recipes is lean. It only requires water, salt and flour. To prepare lean noodles, you need to take:

100 milliliters of water; - 200–250 grams of flour; - salt.

Dissolve salt in warm boiled water. Then sift the flour and pour it onto a table or wooden board in a heap, make a depression, pour salted water into it and knead the dough. The longer you knead it, the tastier the homemade noodles will be.

When the dough reaches the desired consistency and becomes stiff, cover it with a towel and leave for about 30 minutes. Then separate a small piece the size of an apple from the dough and roll it out into a layer about 2-3 millimeters thick. Sprinkle the rolled out layer with flour and leave for 10-15 minutes. Then roll the dough into a roll or fold it into 3 layers, cut strips of the desired width with a sharp knife and unroll the noodles.

To prepare homemade noodles, boil water and add salt. Add the noodles, stir gently, bring to a boil and cook until tender. This will take from 7 to 10 minutes. The cooking time for homemade noodles depends on its thickness.

Place the finished noodles in a colander and drain the water. Then put the homemade noodles into a pan, season with oil and mix well. Cover the pan with a lid, wrap it in a towel and let stand for about 10 minutes.

Squid noodle soup recipe

To make delicious homemade squid noodle soup, you will need:

500 grams of squid fillet;

250 grams of peeled shrimp;

1–2 carrots; - 50 grams of parsley root;

1–2 heads of onions; - 1 egg;

200 grams of flour;

50 grams of butter;

- ½ teaspoon of salt.

To make the dough for homemade noodles more elastic, after kneading it must be kept for about 30 minutes.

To prepare the noodles, pour the flour into a bowl, make a well in the center, add an egg mixed with 1-2 tablespoons of water, salt and knead the dough. Then roll out into a very thin layer (about 1-2 millimeters thick) and cut into strips 5-6 centimeters wide. Then cut each one crosswise again. Let the noodles dry a little and remove any flour from the surface.

Then boil the cooked noodles in a separate pan until half cooked, drain in a colander and rinse with hot water. Cut the squid fillet into strips, the shrimp necks into pieces, and boil until tender. This will take literally 3-5 minutes. Then remove the meat and leave the broth in the pan.

Peel the carrots, onions and parsley root, chop finely and fry in a frying pan with oil. Then transfer to boiling broth and cook for 5-10 minutes. After this, add the noodles boiled until half cooked, pieces of squid and shrimp and cook everything together for another 5-7 minutes.

How to make homemade noodles for lagman

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Noodles with mushrooms

To prepare mushroom noodles, you will need the following products:

8 partial glasses of flour;

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

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

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

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

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

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

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

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

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

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

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

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

Homemade noodles are a tasty and nutritious side dish, as well as an indispensable topping for first courses. These noodles are cooked instantly, which is convenient, and they taste much nicer than any store bought ones. Therefore, we recommend immediately preparing a double portion of ingredients, finding some free time and kneading the noodles. You won’t regret it, even if you’ve never tried to cook it. And we will popularly tell you how to make homemade noodles with your own hands.

How to make classic homemade noodles

Homemade noodles for soup are even available in GOST. True, it consists only of flour of at least the first grade, salt and water. However, if you want truly homemade noodles, make them with eggs. The second mandatory condition is that it must be coolly rubbed. The denser the dough, the more flour it contains, the less likely it is that the noodles will “scatter” through the broth in the first half hour after cooking.

So, classic noodles are:

• glass of water;
• a good pinch of salt;
• two eggs;
• flour as much as the dough will take when kneading tightly.

If you don’t have the skill to work with simple dough, we recommend taking a bowl and kneading the dough in it. But you can get by with a simple cutting board.

1. Pour flour onto it, make a hole and crack the eggs into it. Add salt and pour out water. Knead the dough from the center, adding flour around the edges.
2. The dough will be steep, very thick, but still continue kneading and adding flour little by little. Place the grated dough as tightly as possible under the bowl for half an hour to make it more pliable for rolling.
3. After 30 minutes, you can roll out the workpiece with a rolling pin to the thinnest layer - approximately 1 mm.
4. Cutting a sheet of dough into noodles is not difficult: you need to sprinkle it with flour, cut it into strips and, folding them in a stack, cut them diagonally.

When cutting, you have to dust the sheet with flour. To prevent the broth from becoming cloudy due to this, it is recommended that before putting the noodles into the soup, throw them into boiling water for a moment to wash off excess flour.

There is another way of slicing.

1. Leave the rolled out sheet of dough on the table to dry a little, but not until it becomes brittle. Usually 10 – 15 minutes are enough.
2. Roll the dried layer onto a rolling pin or simply fold it into a roll.
3. Start cutting the thinnest noodles using diagonal movements.

If you like long noodles, cut evenly; if you like small and short noodles, change the direction of the knife.

Ready noodles can be stored in glass or tin containers. To do this, the chopped workpiece is dried and placed in dry jars.

Delicious egg noodles for soup

Knowing how to make homemade noodle dough, you can improve it with various additives. For example, interesting colored noodles are obtained by adding beet, carrot, and spinach juice instead of water. Accordingly, the product will be multi-colored and enriched with vitamins.

There is no need for water here. The less water, the more “cementing” egg in the composition, the denser the noodles will be. It will not turn sour even the next day after cooking, and the broth will remain light and transparent.

To prepare these noodles, you need:

• 1 egg;
• 1 cup flour;
• salt.

Salt is added to taste. You can make such noodles using yolks alone - it will be bright, yellow and tasty. This is especially convenient when only whites are used in baking, and there is nowhere to “dispose” the yolks. The soup with such noodles will be transparent.

The bookmark is given for one preparation of the first dish. To make a workpiece several times at once, you can triple all components proportionally. The dough turns out to be very tight, it is not easy to knead and roll out; for easier rolling, you can add a couple of tablespoons of refined vegetable oil.

As in previous recipes, knead the dough, set aside for half an hour, roll out and cut the noodles.

From choux pastry

Choux pastry for noodles is not at all what we do in making cake batter. There, the task is to create voids inside the product by mixing eggs. Everything is simpler here: unlike simple unleavened dough, flour is combined with boiling water, that is, it is brewed. Then the whole process proceeds as usual - kneading, rolling, drying and cutting into strips.

For 350 g of flour, 180 g of boiling water, a small spoon of salt and 3 tbsp are enough. spoons of vegetable oil. By the way, this set of products can be used when kneading dough in a bread machine. You need to knead for a quarter of an hour.

There is another interesting way to prepare choux pastry without starch. It comes out pliable and elastic, although it will take a little more time than regular fresh.

Prepare:

• 1 tbsp. a spoonful of potato starch;
• 3 – 4 cups sifted wheat flour;
• 250 ml cold water;
• 1 teaspoon salt.

This dough is made like this.

1. In 3 tbsp. Dilute the starch in tablespoons of cold water (take from the total volume) and mix to form a paste.
2. Boil the rest of the water and add the diluted starch into it. Cool.
3. Pour two cups of flour into a bowl, add starch paste, butter and salt.
4. Knead the dough, gradually adding enough flour to form an elastic, but at the same time plastic dough.
5. Place it in the refrigerator overnight. The next day you can work with the dough. It is suitable for both noodles and dumplings.

For lagman

This dish requires special noodles - hard, but at the same time elastic, which do not become soggy and retain their taste even after heating.

For the test we usually take:

• flour - 800 g;
• egg - 2 pcs.;
• water - 1.5 cups;
• salt - 1 tsp.

Prepare the dough in the usual way, then let it rest under a bowl for about an hour, after which they begin to stretch.

This stretching is what distinguishes Uzbek lagman noodles.

To make it easier to pull, use a solution of soda and salt (0.5 teaspoon of soda and 1 teaspoon of salt per half glass of water). Wet your hands in the solution and moisten the dough with it. They pull it out into thick strands, moisten it, and again collect it in a pile, so that, after wetting it, they pull the strand out again.

The last time, when the dough has already been well treated with the solution, it is pulled out into ropes, transferring them to a greased baking sheet. Then the flagella, as thick as a pencil, are pulled and twisted with your hands again. This is lagman noodles, which are boiled in salted water.

Udon noodles - a simple recipe

You can make delicious homemade noodles using the traditional oriental method. Udon noodles are part of Japanese dishes; they are added to meat, salads, vegetables, etc., almost never used as a product in its pure form.

These are noodles without eggs, just water, salt and flour. Tenderness and softness are given to it by a special cutting in the form of elongated threads with a round or flattened cross-section.

Since udon contains virtually no vitamins, we suggest preparing an enriched version of the noodles, using not only fine flour, but also unrefined flour. It's done like this.

1. Dissolve 4 tsp in a glass of boiling water. salt.
2. In a bowl, mix 150 g of refined and 500 g of unrefined flour.
3. Combine the solution with flour. Knead into a tight ball, place it under the film and roll it with a rolling pin. Fold the flatbread into quarters and roll over it again. Repeat this 5-6 times until the dough becomes even and smooth. Afterwards, roll it back into a ball and send it to a cold place.
4. After a few hours, take it out, roll it out into a 3 mm thick layer and, folding it in three, cut the roll into thin strips.

These noodles are stored frozen.

How to make Chinese noodles at home

The basic recipe for Chinese noodles is water (half a cup), flour (2 cups), 1 teaspoon of salt. The ingredients are mixed into a dough, left to rest for half an hour, after which noodles are made and rolled in starch to prevent them from sticking together.

You can make interesting noodles with cornmeal.

To do this, take:

• corn flour - 4 tbsp. spoons;
• wheat flour - 0.6 kg;
• corn oil - 2 tbsp. spoons;
• 4 eggs;
• 4 tbsp. spoons of water;
• salt pepper.

Prepare like this:

1. Pour dry ingredients into a mixer, add eggs and water.
2. Mix for three minutes, then set the dough aside for half an hour and knead again until smooth.
3. Cover with a damp cloth and let it sit for 4 hours.
4. Next, use a rolling pin or a noodle cutter to roll out and cut the dough into layers 1 mm thick and into strips.

Wok noodles

Noodle wok is not a dough recipe, but a way to prepare meat or vegetable sauce for traditional Chinese noodles. It cooks very quickly; for this you need a special frying pan with high sides and a rounded wok bottom surface.

1. Vegetables are placed in hot oil and fried for just a few minutes, seasoned with spices, salt, and soy sauce.
2. Boiled Chinese noodles are added to the vegetable sauce (or you can also use meat, seafood, etc. fried with vegetables).
3. Everything is mixed, infused a little and served.

Many housewives believe that making homemade noodles is a very difficult task. In fact, if you can make regular unleavened dough, then you can easily prepare noodles.

Products for homemade noodles

Noodles must be made from premium flour, which holds its shape well in the dough. You will also need chicken eggs and salt. This simple set of products is suitable for classic noodles. Other recipes involve adding some other ingredients.

How to make classic homemade noodles

Cooking technology:

• Beat two eggs and 1 teaspoon of salt with a fork.
• Pour two cups of flour into a large bowl and make a mound out of it. Use a spoon to form a hole on top.
• Pour the eggs into the hole and, using a spoon, begin to scoop the flour into the eggs.
• When the mass becomes uniformly lumpy, place it on a board sprinkled with flour.
• Knead into a tight dough. If there is not enough flour, add it.
• Divide the finished dough into six parts and wrap each with film.
• After standing for an hour, roll out each ball of dough into a very thin cake.
• Dust the flatbreads with flour and roll them up.
• Cut each roll crosswise into thin strips.
• Loosen the resulting strips with your hands and place the raw noodles in an even layer on a table covered with towels.
• Let the noodles dry.
• Transfer the noodles into cardboard boxes or glass jars.

Do not store noodles in paper bags or cloth bags. When transferring them, the fragile noodles may break.

How to make homemade colored noodles

We have all seen colored pasta on sale. Natural vegetable juices are used for their production. You too can use this tip and prepare multi-colored noodles. For this, instead of one egg, take two tablespoons of juice:

• carrot - the noodles will turn out orange.
• beetroot – the noodles will have a purple tint.
• celery or spinach - the noodles will be green.

How to make homemade tender noodles

Noodles cooked with eggs alone turn out to be quite dense and do not become overcooked. It is good to put in clear soups. For noodles in second courses, where a lot of sauce is provided, it is better to make the noodles softer. Olive oil can provide this. For noodles, instead of one egg, use 2 tablespoons of oil. Knead the dough according to the classic recipe. Cut the noodles into wider strips and do not dry them, but prepare the dish right away.

How to make homemade curly noodles

You can make shaped noodles from any dough and cut them into long strips, diamonds, or squares. For slicing, use a special curly knife for cutting pasties.

How to make homemade noodles with different flavors

You can add mushroom powder or chopped dry herbs to the noodle dough. It’s also good to make homemade noodles with any store-bought spices, for example, ground pepper, Provençal herbs, suneli hops, etc. Use a little spice (1 tsp) so that the noodles have a subtle aroma and taste.

If you cook homemade noodles very often, then buy a special machine for cutting them. This is very convenient, and you can cut absolutely any noodle dough with a machine.