Nowadays, the ability to cook homemade noodles on their own is useful to a hostess of any nationality. It is important to make the right dough. This process is very time-consuming, requires knowledge of certain culinary secrets, little physical effort and great patience. To make homemade noodles tasty and not boiled, you must comply with the proportions and spare no effort.
I will share with you the recipe that my cousin gave me. She lived in Tashkent and cooked a tokmach perfectly, which everyone in the district adored. This is such chicken, yellow noodles for home soup, which our grandmother spoiled us when we came to visit her.
It is necessary to take 2 cups of flour, sift carefully so that it is enriched with oxygen. You can use a sieve.
Then pour 1/3 chilled meat broth into another glass, add 1 tsp. salt and 2 homemade eggs. If you take eggs from the store, then add turmeric for the color on the tip of the knife. Mix well and beat the mixture to increase in volume. Then pour flour on a table with a slide and pour this mixture into a recess in a thin stream. At the same time, have time to mix the liquid with flour until a glass of liquid completely absorbs all the flour. I will say right away that homemade noodles are difficult to prepare. Knead the dough, making efforts.
It is better to knead a whole piece of dough, but it is allowed to divide it into several parts, if there is not enough strength. But try to ensure that each piece is kneaded the same way, to the steep state of the test of homogeneous consistency. Wrap the finished dough in plastic wrap and put in the refrigerator for several hours.
During this time, it will become softer and more elastic. Real home-made noodles are obtained if the dough does not stick to the hands, to the rolling pin and to the table. It must be rolled thinly. It is a real art to roll out the dough so that all the patterns on the oilcloth of the table can be seen in the light. It is more practical to divide it into four parts and each roll separately.
Transfer thin layers of dough to a napkin or dishcloth and leave to dry for a while. When the edges of the formation begin to dry out, cut the noodles. So that it does not stick together, you can sprinkle flour on the table and cutting board. Roll the layer into a roll and quickly chop the noodles with narrow strips. With a plucked motion, take part of the noodles and lay it out on a tray to dry.
So it can be prepared for the future and stored in a glass jar. If you use it immediately, then you need to cook it no more than 2-3 minutes. It turns out a yellow, tasty and tender dish that can charm everyone who tries it. One little secret, never put potatoes in the broth so as not to spoil the soup. He will become muddy and unappetizing.
Homemade noodles are used as a side dish. To do this, it must be lowered in a colander for 30 seconds in boiling water, and then transferred to the broth and cook for three minutes. Such a side dish will be a great addition to meat and fish.
Lagman noodles are prepared from the same products: flour, broth, salt and eggs. Knead the dough for at least 15 minutes, then leave it on the table for an hour, covering it with a napkin. The first secret when cooking noodles for lagman is that your hands and table need to be greased with oil so that they glide well.
Then roll the dough into small sausages, roll in the form of a snail shell and let stand for 15-20 minutes. During this time, the dough will become more elastic and tensile. Roll each sausage on the table very thinly so that it turns out to have a diameter of no more than 0.5 cm.
Put water on the stove, bring to a boil, add a couple of drops of vegetable oil. And only after that take each thin sausage in turn, stretch it in your hands. To do this, spread your arms apart, and hold your fingers as thin as dough with your fingers, periodically hitting it on the table. Then take a thin thread at one end and lower it into the pan. A little nuance that is useful to know about. By weight, the lagoon noodles are stretched even more.
Home-made noodles require time and patience from the hostess, but the result exceeds expectations. Cook and enjoy!