How to knead homemade noodles for soups or side dishes

At first glance, making pasta at home is quite a difficult task. It is important to note that they are not an alternative to the usual factory-made products that can be bought in any store.

The unique texture of pasta is sure to please true gourmets. To prepare them you need the following ingredients:

• 1 egg;
• 2 yolks;
• 1 tablespoon water;
• a quarter of a teaspoon of salt for every 150 grams of flour.

After kneading, the dough is rolled out manually using a regular roller or passed through rollers in a special pasta cutting machine.

Let's take a closer look at the second method.

Egg noodles at home, step-by-step recipe with photos

The whole family loved the noodles prepared according to this recipe. My son enjoys it as part of children's soups, and my husband really likes the noodles as a side dish. I advise you to make homemade noodles, and then you won’t want to eat store-bought ones.

It is incredibly easy to prepare, and it turns out much more appetizing than from the store. Thanks to it, you get excellent chicken soup with homemade noodles, casseroles, homemade lagman and other delicious dishes. Homemade noodles can also be served as a side dish for juicy meat dishes, such as meatballs in tomato sauce.

Ingredients:

• 2 tbsp. flour;
• 2 eggs;
• 1 tsp vegetable oil;
• 2 pinches of salt.

How to cook at home:

1. Sift the flour, separate about half. In a convenient bowl, add eggs and vegetable oil to the flour.

2. Grind with a spoon until smooth. The dough becomes like thick sour cream. At this stage it is important to achieve homogeneity of the dough. This is not at all difficult to do - the main thing is that the eggs are fresh.

3. Add the rest of the flour and begin to knead the dough with a spoon.

4. When the spoon no longer copes with its task, we take the dough, as they say, into our own hands. We come out with a very tough dough, which we knead carefully, sparing our hands. Roll the finished homogeneous dough into a ball and let it stand for 20 minutes, covered with a towel. After this, the dough will become more plastic.

5. Transfer the dough to a lightly floured surface of the table or cutting board.

6. Take the longest rolling pin in your hands. The more convenient it is, the better. Roll out the dough as evenly and thinly as possible. The look and taste of the dish depends on this, because homemade noodles for soup should be simply perfect.

7. Roll the dough tightly into a roll.

This is what our dough roll looks like.

8. Take a sharp and wide knife in your hands and cut the noodles into even pieces across the roll. When cutting, to prevent the dough from crumbling, do not leave it for a long time. The dough should not become chapped; you need to work with it quickly.

9. Disassemble the noodles with your hands. Carefully unwind the resulting “snails” so that the noodles take their proper form.

10. Basically, homemade egg noodles are ready. You can already cook soups with it or cook noodles as a side dish. But this amount of noodles can be a lot for one dish, so I’ll tell you how it can be stored. And for this we need to get rid of excess moisture in the product. Place the noodles in a single layer on a flat surface; you can use a tray or baking sheet. Dry at room temperature for several days.

11. For long-term storage, the noodles must be completely dry. After this, it can be transferred to a tin can and stored on the shelf along with the rest of the cereals.

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How to make chicken soup with homemade noodles

It’s great if you’re lucky enough to get homemade chicken to go with your homemade noodles: then the soup will be richer and healthier. Store-bought chicken is also suitable - not broiler, but soup chicken. It is not so plump and takes a very long time to cook (1.5-2 hours), but what a gorgeous, tasty broth it turns out! But if you want to cook the soup quickly, you can also use regular chicken legs.

Rinse them, put them in a saucepan with cold water, and boil until boiling. Drain the first water, add new water and cook over medium heat for half an hour.

In the meantime, let's start preparing homemade noodles.

Real egg noodles are prepared without any water at all, just using eggs. If the eggs are homemade and bright, then the noodles will turn out yellow, like chicken. Remember the proportion: for 1 egg – 100 g of flour. One serving of noodles is just enough for a 3 liter pot of soup.

Sift the flour into a heap onto a table covered with parchment, add a little salt, make a well and crack the egg into it. You can knead not on the table, but in a bowl.

Mix the dough with a spoon, then continue kneading with your hands. To prevent the dough from sticking, lightly grease your hands with sunflower oil. You should knead for a long time - 5-10 minutes, so that the dough becomes homogeneous, elastic - then it can be rolled out thinly, and it will not tear.

The egg dough is quite stiff, and it will take some effort to knead it well. The feeling in your hands is as if you are exercising on a weight machine. At first the dough is uneven, then you will notice that it has become soft and smooth. It's time to wrap the dough in cling film and put it in a warm place for 15-20 minutes (for example, on the table next to the stove where the soup is being cooked).

While the dough is resting and the chicken is cooking, wash and peel the vegetables for the soup. Cut the potatoes into cubes, carrots into circles, and chop the onion.

Rolling out the dough thinly is an activity that also requires effort. The dough on the eggs is elastic; when rolled out, it constantly strives to shrink again. Take your time and roll it out so that the design on the tabletop is visible through the dough! Then the noodles will be tender and tasty.

After rolling out the dough, leave it for 10 minutes to dry.

In the meantime, put potatoes, carrots and onions into the soup, add salt, mix and cover again, let the soup continue to simmer slowly. By the time the noodles are ready, the vegetables will be almost cooked.

Now - the most interesting stage! Roll the rolled out dough into a loose roll.

Cut this roll into thin strips, 3-4 mm thick. The thinner the strips, the thinner the noodles will be. And its length depends on the width of the layer.

The result is these spirals. We take each one by the tip and shake it; if it doesn’t want to unfold, we help with our hands, carefully so as not to tear the long noodles, and we lay out the untwisted strips freely on a table or board. Call the children into the kitchen and let them help - they will enjoy the task. And then they will eat with great appetite - after all, they participated in the cooking!

That's a lot of noodles!

It's time to add it to the soup. Carefully lower the noodles into the pan, stirring immediately to prevent them from sticking.

Add bay leaf, which will give the broth a particularly appetizing aroma, and chopped herbs.

Homemade noodles are cooked instantly - 2-3 minutes at medium boil so as not to overcook - and you're done! Turn off the soup and let it sit under the lid for a couple of minutes.

You can invite your household to the table for fresh soup with homemade noodles. You'll see, they'll gobble it up in no time, and they'll also ask for more.

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

Homemade noodles for soup

The tricks to successfully making noodles are in the thickness of the dough, the correct cutting thickness, proper drying and, of course, the size and convenience of the rolling pin. With homemade eggs, the noodles will be much tastier and brighter in color. And if you want the noodles to have a warm yellow-orange hue, you can add a couple of pinches of turmeric to the dough.

Among the many recipes for first courses, soups seasoned with pasta stand out. It’s hard to say why, but they are most often preferred by both adults and children (they generally love pasta very much!). And if for dinner you decide to prepare soup with chicken broth (especially from homemade chicken) or soup with minced meatballs, then the best addition to it will be homemade noodles. This dish turns out to be very tasty and satisfying, because homemade noodles are never hard or overcooked. Prepared according to this recipe, noodles become an ideal filling, both for soups and as an independent side dish. Moreover, for cooking, as a rule, you always have the necessary ingredients on hand. These noodles are made from a unique elastic dough, which contains only flour, a little salt (for taste) and a chicken egg. No water, otherwise the pasta will be hard and dry! And during cooking, after rolling, the dough is coated with oil, which makes it even more tender and viscous. See my step-by-step recipe with photos and prepare delicious homemade soup noodles to feed your family a great lunch.

Ingredients: - premium flour - approximately 100 g; — chicken egg – 1 pc.; - fine salt; – oil (sunflower or olive) – 1 tsp. Recipe with photos step by step:

First, break the egg into a small bowl and whisk it to mix the white and yolk. Next, add salt to it (it’s better to use fine salt so that it dissolves quickly during kneading).

Now, adding the sifted flour, we begin the kneading process.

This will take a lot of time - at least 10-15 minutes, but this is the only way to achieve the ideal consistency of the dough.

Now, perhaps, the most difficult process is rolling out the elastic mass into a thin layer, approximately up to a thickness of 1 mm.

We anoint the layer with oil to make it even softer and easier to work with. Then we fold it into a roll and cut it into thin noodles.

After the noodles are dry, put them in the soup, and store the remaining part in a jar or canvas bag.

Bon appetit!

Rice noodle dough recipe step by step

This dish can be consumed with just one addition - butter, and the noodles will still 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 a fairly common and well-known 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 of 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.

Homemade egg noodles

Nowadays there is a large selection of pasta in stores, for every taste, but I highly recommend making homemade noodles, its taste cannot be compared with store-bought ones. The noodles do not get soggy and hold their shape well. You can cook it as a side dish, or make a delicious soup. It must be stored in a dry place, I can’t tell you the exact shelf life, it will definitely be stored for 2 weeks. From the specified amount of ingredients you get 250 grams.

Ingredients

• 2 eggs
• 1 tbsp. vegetable oil
• ½ tsp. salt
• 200–230 g flour

Preparation

Mix eggs with salt.
Add vegetable oil. Mix. Add flour. Knead the dough. Put it in a bag. Place in the refrigerator for 30–40 minutes. Divide the dough into 3 parts (to make it easier to roll out). Roll out thinly (about 1 mm thick). Collapse. Roll again. Cut strips about 3 mm wide. Separate the strips and “fluff” them. Cut all the dough in this way. Place on a sheet of paper (napkin). Dry at room temperature overnight. Bon appetit!

Recipe 6: Homemade noodles with cherry syrup

Sweet homemade noodles would be a great idea for breakfast. But it’s best to prepare it from wholemeal flour, otherwise you’ll just get an “unhealthy” carbohydrate, and you’ll also flavor it with sugar.

To make syrup, you can choose any berry instead of cherries.

Required ingredients:

• Homemade noodles – 220 gr.
• Cherry – 200 gr.
• Citric acid – ½ tsp.
• Sugar – ½ cup

Cooking method:

1. Let's prepare cherry syrup. To do this, wash the berries and remove the seeds. Grind the berries through a sieve.
2. Place the cherry mass in an enamel pan, sprinkle with half the prepared sugar. Turn on the heat and stir slowly with a spoon. When the mixture starts to bubble, pour in about 150 ml of water. Add sugar and citric acid. Boil the cherry mixture for 5 minutes, then remove from heat.
3. Boil the noodles, drain the product in a colander, then add cherry syrup and stir.

Wide homemade noodles

Italians call it pappardelle - wide flat noodles 13 mm wide, fettuccine - the same shape, but 7 mm wide, or tagliattele - 5 mm wide.
And if you cut it with a knife - a roller with wavy edges - you get mafaldine. How do they remember all this themselves and not get confused? Ingredients:

• wheat flour – 200g;
• eggs – 2 pcs;
• salt – 0.5 tsp;
• vegetable oil – 1 tbsp.

How to properly cook homemade noodles:

1. The cooking principle is absolutely similar to the previous recipe, just look at the step-by-step photos: pour flour on the table, make a depression, break eggs into it, pour salt, pour oil.
2. Knead, mix well, roll into a ball, wrap in film and let rest.

3. Then we roll out our lump into one thin layer, adding flour. The thickness of the dough should not exceed 2 mm. Let it dry, not for long.

4. Then, using a thin sharp knife, cut into long ribbons. Choose the width yourself.

These noodles are good for Bolognese pasta, lagman, wok, as a side dish for meat dishes.

Recipe 5: Homemade noodles with meat sauce

This dish will remind you of Bolognese pasta, only it “sounds” much more homemade. For minced meat, it is best to use lean meat, such as beef. The noodles should not be cut with a web, but with a wide (8-10 mm) ribbon. Garnish the finished dish with fresh basil leaves.

Required ingredients:

• Homemade noodles – 300 gr.
• Minced lean meat – 150 gr.
• Tomato paste – 60 gr.
• Butter
• Onion – 1 piece

Cooking method:

1. Pass the onion through a meat grinder along with the minced meat.
2. Grease a hot frying pan with oil and add minced meat to fry. Fry it for 10 minutes, stirring with a spatula, until it turns brownish. The minced meat should not stick together into lumps.
3. Add pasta to the minced meat, stir, cover and simmer over low heat for 7 minutes.
4. Boil homemade noodles. When ready, place on plates and top with meat sauce.

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.

Dough for homemade Chinese noodles

Recently, archaeologists in one of the Chinese provinces found a clay pot with the remains of 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, pour in water and start kneading. The result should be a stiff, dense dough. Using cold water to create the noodles will also make the dough 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.

Cut homemade Chinese noodles to the required thickness, boil and taste with sour cream, butter, meat dishes and fresh salads.

Colorful homemade noodles

Ingredients:

• Sweet paprika - 1 tbsp. l.;
• Turmeric - 1 tsp;
• Cream - 5 tbsp. l.;
• Chicken egg (3 whole +3 yolks) - 6 pcs.;
• Wheat flour / Flour - 500 gr.;
• Parsley - 1 bunch;
• Salt.

General information:

• Cooking time: 1 hour 15 minutes;
• Number of servings 5.

Cooking method:

1. We prepare all the necessary ingredients. Next, knead the dough from eggs, flour, and salt. Divide the finished dough into three parts.
2. Color one part with turmeric mixed with cream, the other with paprika and cream, and the third with chopped parsley.
3. Roll out the dough thinly and cut into noodles. Air dry. Boil the finished noodles as a side dish or add to soup.

Recipe 4: Homemade noodles with champignons

An excellent hearty second course that can be prepared both for lunch and for a holiday table. For this dish, it is best to cut the noodles into a long ribbon about a centimeter wide.

Required ingredients:

• Homemade noodles – 200 gr.
• Fresh champignon mushrooms – 240 gr.
• Onion – 1 piece
• Sour cream – 250 ml
• Sunflower oil
• Fresh parsley

Cooking method:

1. Let the noodles boil.
2. Let's prepare the mushroom sauce. To do this, wash the champignons well and chop finely. Also finely chop the onion.
3. Fry the onion in hot oil in a saucepan, then add chopped mushrooms to it. Simmer the vegetables for 10 minutes until all the moisture has evaporated, then add salt and sour cream.
4. Close the saucepan with a lid and let the mixture simmer under the closed lid for another 7 minutes.
5. Place the finished noodles in a colander, then arrange in portions, pouring sauce on top. Garnish the dish with chopped herbs.