Pasta is a constant component of many soups and a frequent side dish for main dishes. However, even trusted manufacturers sometimes upset the cooks: either pasta is boiled, then stick together, then outside it turns into porridge, and inside it remains hard. Those who are desperate to deal with such disappointments have no choice but to cook homemade noodles for soup or for a side dish. Maybe this is not fashionable right now, because even for baking people buy ready-made dough. But this ensures that you get a wonderful soup - home-made noodles (the photo you see in the article) will not let you down.
Standard recipe
Most lazy housewives use it. It is quite simple and does not require special tricks. Homemade noodle dough - about the same as dumplings, only less cool. A chicken egg is beaten with a third glass of water and salt, the liquid is poured into a hill of flour (about a quarter kilogram). Knead the dough, cover with a towel and leave to "rest" for a third of an hour. Then the lump is cut into quarters, and each rolls as thin as possible so that it is directly visible. If there is a place in the kitchen, each layer remains to dry in natural conditions (turn over a couple of times), if there is only one table or you want to quickly - they are laid out on baking sheets and put in a barely heated oven (30 degrees, not more) for half a minute on each side. Since cooking homemade noodles for soup can be of different lengths, then they act in two ways.
- Layers are cut into wide (about 6 cm) strips, sprinkled with flour, stacked and chopped into thin strips.
- Each sheet of dough, abundantly powdered on top with flour, is rolled up and thinly cut across; excess flour is crushed with ready-made long noodles.
Next, either soup or side dish is immediately cooked, or pasta is dried at a certain distance from each other, packed in bags and hidden in the freezer so that they do not stick together during storage.
For beauty: colored stripes
Delicious homemade noodles can be very elegant. And in the soup it will become even more attractive, especially for children. Just a problem: replace the water with freshly squeezed juice. If you take carrot, you get orange pasta, if beetroot - red, and from oxal they turn green. Just keep in mind that sorrel is very acidic, so when using it, it is better to add a little sugar to the dough.
Yolk recipe
Many traditionally cooked pasta seems to be fresh. For them - a recipe for egg noodles homemade, very tender and pleasant shade. In a bowl, beat the yolks of eight eggs with salt, three tablespoons of vegetable oil and one - very cold water. In a hill of flour (400 g is needed), a hole is made, and the resulting mass is poured there. Knead the dough. According to this recipe, it becomes more tight than the previous one. The workpiece is covered and retracted to the side for settling. Further actions have already been described: roll it as thin as possible, dry it directly on the table, cut the “threads” of the length that suits you, and sprinkle the finished product more freely so that it dries and does not stick together.
Dough without eggs
During fasting, eggs are banned, but you still need to eat something. So our people figured out how to cook homemade noodles for soup without fermented ingredients. And in several ways.
- A glass of water, three glasses of flour, salt and a spoonful of 6% vinegar. When kneading, it must be borne in mind that such a dough quite sharply becomes too dense. Need to stop on time. If after the “rest” the dough seems a bit soft, you can knead it a little more.
- A glass of water, two and a half - flour and a couple of spoons of starch. In this case, the dough comes out quite soft, so vigilance is not necessary.
Of course, you can do only with water and flour, but remember that you will have to roll the sheet very thinly, and without additional components there is a danger that it will break.
Hungarian noodle dough
Here, the composition can be said to be directly opposite to the previous one. Hungarians offer homemade egg noodle recipe that has no water at all. Three eggs are taken, mixed with salt and two tablespoons of olive oil, poured into a third of a kilogram of flour - and the dough is kneaded. In finished form, it should not stick to the surface at all and have a slight gloss. Otherwise, cooking homemade pasta is common.
Lagman noodles
If you think that any pasta is suitable for him, you are mistaken. Even with their standard home recipe, you will get the most ordinary soup. The right homemade noodles for lagman are prepared much more intricately. 3 cups of flour are mixed with salt (somewhere a teaspoon - the dough should be slightly brackish), then beaten eggs (2 pieces) are added, and the dough is kneaded for the first time. A little glass of water is heated and poured into it. Sticking to your hands will be long enough, but you should not add flour in addition. The kneaded dough on a slightly sprinkled table is formed into a ball, flattened, and so on again and again. When you are satisfied with the result, wrap the product in film and put in the refrigerator for an hour. Then another glass of water is heated, soda and salt are mixed in it, half a teaspoon. This solution is rubbed into the dough - to increase ductility. And here the most difficult process for a beginner begins: the dough crumpled, stretches, turns into a tourniquet, taps on the table, crumpled and again stretches to the full length of the arms. When the elasticity suits you, divide it into small balls, roll some sort of sausages out of them and grease them with vegetable oil on all sides. With each of them, the actions mastered on a single piece of dough are repeated. In the end, you get thin flagella. As they elongate, they fold in half and are extended again. Boil the homemade noodles for the lagman immediately, in batches, in a large saucepan, and take it out immediately after surfacing. A decoction of pasta is then launched into a finally prepared soup.
Chinese homemade noodles
The composition of the dough is the simplest: flour with water in a ratio of 2.5: 1. The only difference is that the water flows almost icy. But the formation process is somewhat reminiscent of the option for the lagman. You will have to soberly evaluate your physical form, since only a rather clever person can cook homemade noodles for soup in Chinese. The kneaded dough is wrapped in a cloth and placed in the cold for half an hour. After that, it rolls into a long sausage and rotates in various ways. You can start with the movements with which children twist the rope when they jump through it, but only in front of the chest. As the ductility increases, the swings become more complicated - the tourniquet twists and unwinds in different directions. Something all of this resembles morning exercises. Got elasticity? Now the Chinese-made home-made noodle dough is divided into pieces and stretched into threads in the same way. If they are too long, you can cut them afterwards. And you should eat it right away - during storage, Chinese noodles dries, begins to break and loses taste.
Rice noodles
Not only is it, they say, more useful than wheat, but also dishes with it acquire new taste shades. Real home-made rice noodles are cooked with certain difficulties, but all of them are surmountable with an insistent desire to achieve their goal. So, in a large bowl, combine a glass of rice flour, a tablespoon of wheat and two - corn starch. With continuous stirring, two glasses of water pour in. The dough is salted and seasoned with a spoon of vegetable oil, kneaded, covered, and left alone for an hour and a half. It turns out to be liquid. After this, a water bath is prepared: water is boiling in a large pan, a greased oven pan is heated on it, a little dough is poured on it - like a big pancake. Five minutes later, the pan is moved to another bowl of water, in which ice floats - for easy separation of the "cake". And so with the whole test. The cooled layers are rolled up and crumble into thin ribbons. The noodles are ready, you can start something from Asian cuisine.
Simplified Rice Noodle Recipe
It is for those who are not ready to mess with a water bath, but who like homemade rice noodles more than bought. You can even make flour for it without leaving your home if you have cereal. Rinse it, drain the water, and dry the rice well. Dry cereal is poured into a blender or coffee grinder and ground almost to the point of dust. The rest of the noodles are prepared similarly to wheat (recipe without water): three eggs are driven into a pound of flour, salt is poured, the dough is kneaded to a uniform, dense, but plastic state and settles for 15-20 minutes under a towel. Thinly rolled "pancake" remains on the table to dry for half an hour. Then it is sprinkled with flour, rolled into a tube and thinly cut. Excess flour crumbles, and after drying, the noodles can be put into action - for example, boil Chinese soup. Homemade noodles, the recipe (photo you can see above) of which is offered in our article in different variations, will help you build a culinary masterpiece from a simple, seemingly dish. So if you want to lure your family to the smell of amazing soup, do not be too lazy to cook noodles yourself.