Home l. Homemade noodles: the most delicious and simple recipes. Egg noodles without water

You can make homemade noodles with your own hands in two ways: by hand and using a special machine. Today we will look at both of these methods in great detail, step by step, with photos. There will be dough recipes, rolling and cutting technology. You will have a choice which option to take for yourself. And what to cook with it - chicken soup, lagman or just boil it as a side dish, you will decide later. The main thing is that there are noodles!

General principles and rules for preparing noodles at home

1. Since all the flour is different, the gluten in it is different, it can be dry or wet, so the amount may vary. Be guided by the amount indicated in the list of ingredients, but add less at first, then add it while kneading the dough to bring it to the desired thickness.
2. The quality of the finished homemade pasta depends on the quality of the dough. Therefore, it is kneaded very well. This is work. But it’s impossible without him.
3. When you work with one rolled out layer, the rest must be covered so that they do not dry out. Overdried dough will not make noodles; they will crumble.
4. The finished noodles must be dried. You can dry it naturally by laying it out on a baking sheet for 5-7 hours. If you need it quickly, then dry it in the oven at a temperature of 50-60°C for 30-40 minutes with the door ajar.
5. You can store it in a glass jar with a screw-on lid, but make sure that the paste is not packed tightly into it. You can use a box of breakfast cereals, etc. for this purpose. Well dried, it can be stored for several months. But usually few people cook it in such quantities.
6. You need to cook for 5-10 minutes, depending on its size. In the soup - no more than 5 minutes, but then you need to let it brew.
7. To prevent the soup from turning out cloudy, the noodles need to be cooked separately until the consistency is “al dente” (for a tooth, undercook a little) and put into the soup ready-made.
8. If you want a recipe without eggs, you can simply omit them from all of our recipes below and replace them with a little extra water. And so that the finished products have a beautiful yellow color, which eggs usually give them, add a pinch of turmeric to the dough.
9. Colored paste can be tinted with natural dyes. Green color will come from spinach, red from beets, yellow from turmeric, pink from paprika.

Homemade noodles recipe with photos step by step

I'll start with the most traditional recipe. The dough will be on the eggs. There will be two manual slicing methods.

Ingredients:

• flour – 160g;
• water – 2 tbsp;
• sunflower oil – 1 tbsp;
• salt – 1 tsp.

How to make homemade noodles:

1. It is better to work directly on the countertop. Therefore, we wipe it well, dry it and get started. Sift the flour into a slide.
2. We make a depression in the center, like a volcano crater, and break an egg into it. Add salt and oil.
   
3. Use your hands to scoop up the flour from the edges of the mound and knead the dough. It will be very cool, but it is necessary, so you will have to try. Knead it for a long time, at least 20-30 minutes.
   
4. Place the resulting lump in a plastic bag or wrap it in cling film and leave for half an hour.
   
5. After this time, take it out of the bag and divide it in half.
   
6. Roll out each of the two halves very thinly with a rolling pin. During the rolling process, sprinkle the table with flour so that the layer does not stick.
   
7. Give the rolled out layers 7 minutes to sit and dry. But no more, so as not to dry out!
   
8. Now let's talk about cutting. There are two quick ways to do this manually. First one first.
   
9. Roll the layer into a roll.
   
10. And cut it crosswise into pieces with a sharp knife, each of which, when untwisted, will turn into noodles. If you need shorter noodles, then first cut the roll in half lengthwise and only then cut it across.
11. The second cutting method is suitable for making long noodles. Fold the dough layer in half, and then fold it into a triangle like a pancake.
    
12. And then cut the triangle crosswise.
    
13. Next, we dry the noodles and either use them immediately for their intended purpose or fold them for storage.
    
    
    

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 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:

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

Homemade noodle dough for noodle cutter

The previous two recipes were for manual preparation. Now let's move on to the technology of making noodles using technology. Here the dough will initially be kneaded in a mixer (dough mixer), and then rolled out and cut using a noodle cutter. I’ll tell you right away why there is no salt in the recipe. When rolling through this device, grains of salt in the dough can damage the surface of the rollers, so do not add salt correctly.

Ingredients:

• flour - 2 and 1/4 cups *;
• eggs – 3 pcs.

* glass with a capacity of 200 ml.

How to cook egg noodles using a noodle maker:

DIY farfalle pasta (bows)

At home, we can prepare not only long noodles, but also, for example, bows, which are called farfalle in Italian.

Ingredients:

• flour – 450-540g;
• eggs – 2 pcs;
• water – 3 tbsp;
• vegetable oil – 1 tbsp;
• dry ground paprika – 1 tsp.

Cooking process:

They can be stored in a tightly closed jar and cooked as a side dish for meat, poultry, etc.

Homemade pasta with herbs and olives

This spicy, aromatic Italian pasta can also be prepared at home with your own hands. And it’s good to serve even just with sauces: tomato, pesto.

Ingredients:

• flour – 200-250g;
• egg – 1 piece;
• water – 2 tbsp;
• herbal olive oil – 1 tbsp;
• olives – 6-7 pieces;
• salt – 0.5 tsp.

How to make Italian pasta:

Have you ever seen how Chinese noodles are prepared? It’s almost like magic: in our hands we see a lump of dough, a few seconds and it turns into the thinnest long threads. In general, watch the video.

So how? So many recipes with photos. I think now you will definitely be able to make homemade noodles yourself.

Not many people had the opportunity to try the noodles that our parents prepared at home. But everything tastes better when you make it yourself. Many housewives don’t cook it, not because they don’t know how to cook homemade noodles and not because the stores are full of ready-made ones. And for the reason that noodles at home have a rather complex preparation process. Yes, indeed, making homemade noodle dough is not as easy as... But let your loved ones know the taste of our childhood!

Ingredients for noodles:

• Egg - 1 pc.;
• Salt - 1 pinch;
• Flour - 100 gr.;
• Butter - 1 tsp.

Recipe for making homemade noodles:

1. Of course, you already know the cooking sequence, because the process may remind you of cooking. But the most important rule is how to cook homemade noodles - only the correctly selected proportions of ingredients. Please note that our recipe uses a large egg. Therefore, the most correct proportions can be considered the proportions of one large egg, one hundred grams of flour, a pinch of salt and one teaspoon of butter at room temperature. If for some reason you do not use butter, then you can take vegetable oil, but not more than 1 teaspoon. With these proportions, the dough will be very elastic and difficult to knead. This is right. If you have small eggs, you can add one to two teaspoons of boiled water. Just don’t forget that the dough for homemade noodles should be tight.
Place flour in a bowl or directly on the counter. Beat the egg and salt into the well you made by hand.

2. First, use a fork to combine the egg with some of the flour and add the butter. The butter does not need to be melted. Just don't put it in the refrigerator and it will be soft.

3. Knead the dough very well.
Advice: You can determine the readiness of such a test by making a small incision. If you cut the dough and see no layers inside, then it is ready. And if you don’t have time to knead the dough or are just lazy, then place it in a plastic bag for 30 minutes. After the specified time, the dough will be almost ready. At the very least, you only need to knead it for a couple of minutes.

4. Cut the resulting dough in half. Thanks to the butter, it can be rolled out on a bare counter without flour. The pancake for homemade noodles is made like chebureki, that is, very thin. You can see your hands through it.

5. Leave the rolled pancake on the table for 10 minutes. Then turn it over and record the same time. This way we will dry the dough a little so that we can prepare homemade noodles in the best possible way. This way the vermicelli will not stick together when cutting.
Roll the pancake up like a roll.

6. Using a sharp knife, thinly slice the noodles.

The finished pasta can be added to the soup.
Now you know how to make homemade noodles, but do not forget that after cutting you need to separate each vermicelli. You can also use noodles prepared at home for cooking

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.

- this is, first of all, broth from homemade chicken and, of course, noodles from homemade dough. Now there are many varieties and types of ready-made noodles (pasta) on sale for different tastes and budgets, but real home cooking calls on us to be able to make it ourselves. Well, or at least imagine how it's done. Therefore, I’m showing you how to prepare dough for homemade noodles, let it be in your collection of recipes.

You will need:

• egg 1 piece
• water 1 tbsp.
• salt a pinch
• olive oil 0.5 tsp. (or any vegetable)
• flour 7-8 tbsp. with a slide

Step-by-step photo recipe:

Sift into a bowl flour, make a hole in the flour and break it into it egg. Add half a shell (1 tbsp) water, a pinch salt and a few drops olive oil. Knead the dough with a knife, gradually mixing the flour into the egg. When the dough is still semi-liquid, but you can already take it in your hand, transfer it to a floured table or board on which you will knead it.

Knead the dough with your hands, constantly adding flour. You can do this on a board or take the dough in your hands. Like this.

There is no need to add all the flour; as soon as the dough becomes sufficiently dense and elastic, form it into a ball, wrap it in cling film so as not to dry out, and let it rest for 5-10 minutes.

To roll out the dough, cut the ball into 4 pieces and form 4 small balls.

Roll them out one at a time. At first flatten the ball into a flat cake and then roll it out on a board with a rolling pin from the middle to the edges, adding flour. The thickness of the rolled cakes may vary. Usually for noodles I roll them out 26-28 cm in diameter. This is a denser dough. And when I make it at home or, I roll out the dough until transparent. The photo shows that the dough transmits light.

As a result, you will get four rolled out flat cakes. Now you can cut the noodles the way you like. For example, cut a flatbread into strips. Stack the strips on top of each other. And cut into strips with a knife - this classic form of homemade noodles.

There is another way of cutting, it saves time. Place the rolled out flatbreads on top of each other and roll into a tube. Cut the noodles diagonally, first on one side of the tube, then on the other, adjusting the width and length.

Place the noodles on a flat surface, tossing them with your hands to help separate them. Typically, properly kneaded and rolled noodles separate easily and do not stick together.

The noodles are ready and you can cook them right now if you have broth. I usually start cooking the broth first and while it is cooking, I knead the noodles. How to cook broth, see ⇒

Advice:Before putting the noodles into the boiling broth, make it scalding- in a separate saucepan, bring water (1 liter) to a boil and place the noodles in boiling water. Stir to prevent it from sticking to the bottom of the pan. As soon as the water boils again, drain the noodles in a colander and only then lower them into the boiling broth. This is necessary in order to so that the broth remains clear.

Fresh cut noodles cook very quickly. After you throw it into the boiling broth, just wait until it floats to the surface.

Homemade noodles keep very well. My grandmother made noodle dough from 10 eggs and after cutting, dried it in the oven, put it in a clean, dry cloth bag and stored it that way. You can spread the noodles on a flat surface and dry them at room temperature by periodically lifting and stirring them. Dry noodles can be stored in a glass jar, tightly closed. Dry noodles should be cooked in the same way as fresh noodles, but longer. Let it simmer for 5-7 minutes. Dry noodles will no longer float to the surface of the broth.

These are the noodles that are called homemade. Grandma cooked it from a chicken that was running under the window in the morning. In those years, even in cities, people living in a private house necessarily raised chickens and planted a vegetable garden. Grandma served noodles on the table with a piece of chicken in a plate and did not remove the meat from the bone. I still have a plate from the service that was given by my grandmother to my mother for her wedding - Dulevo porcelain from 1957. In it I present real homemade noodles - Noodles with a capital N.

The noodles from this amount of food will be enough for 5-6 liters of broth. If you have less broth, dry the remaining noodles and use them next time.

Sift flour into a bowl , Make a well in the flour and crack an egg into it. Add half a shell ( 1 tbsp) water, a pinch of salt and a few drops of olive oil. Knead the dough with a knife, gradually mixing the flour into the egg. When the dough is still semi-liquid, but you can already take it in your hand, transfer it to a floured table or board on which you will knead it. Knead the dough with your hands, constantly adding flour. There is no need to add all the flour; as soon as the dough becomes sufficiently dense and elastic, form it into a ball, wrap it in cling film so as not to dry out, and let it rest for 5-10 minutes. Cut the ball into 4 pieces and form 4 small balls. Roll them out one at a time from the middle to the edges to 26-28 cm in diameter , adding flour. Cut the flatbreads into noodles of a length and width convenient for you. Place the noodles on a flat surface, tossing them with your hands to help separate them. Parboil the noodles before adding them to the boiling broth. . Cook the noodles in the broth until they float to the surface.

Noodles are one of the most popular snacks, quick lunch or dinner options. There are a variety of ready-made, quick and super-quick food products in stores, but a dish prepared with your own hands is always nicer and warmer. How to cook noodles at home, what dishes you can come up with based on it, from the quickest to the most complex traditional dishes - a selection of ideas and recipes from.

The most “ancient” noodles are Chinese, known about them since the second millennium BC. However, now this type of pasta has gained extraordinary popularity in almost any kitchen in the world, where there is sure to be a “signature” method of preparation.

Soba

One of the most popular fast foods in Japan. The noodles are called buckwheat, although in fact it is more correct to call them buckwheat-wheat noodles, since they are made from two types of flour. This is due to the lack of gluten in buckwheat flour - 100% buckwheat noodles simply will not hold their shape.

Soba is served as a hot dish and in the form of soup - with broth. How to cook buckwheat noodles at home, read our recipe.

Ingredients

• Buckwheat flour - ½ cup;
• Wheat flour - 1 cup;
• Egg - 3 pieces;
• Water - 30 grams;
• Soy sauce - 3 tablespoons;
• Fish sauce - 3 tablespoons;
• honey - 3 tablespoons;
• lemon juice - 3 tablespoons;
• fresh ginger - a small piece.

Recipe

1. Mix two types of flour and make a small mound with a depression in the middle - pour a little water there and break the eggs.

2. We begin to knead the dough, taking flour from the edges to the center. The result should be a smooth and dense ball. If it doesn't stick together, add a little more water. Cover it with cling film and set aside to rest at room temperature for 30 minutes.

3. Mix sauce, fish sauce, lemon juice, honey and grated ginger and leave for 15-20 minutes. Then we filter.

4. Roll out the rested dough into a thin layer (it is important that it is not too thin, as it may break due to the use of buckwheat flour) and cut into thin strips.

5. Boil the noodles in boiling salted water and pour over the sauce. Sprinkle with sesame seeds and serve.

Beshbarmak

This Turkic dish is one of the longest to prepare. However, the unique combination of meat, homemade noodles and fresh herbs will not leave anyone indifferent.

Ingredients

• Lamb - 500 grams;
• Beef - 500 grams;
• Carrots - 1 piece;
• Onions - 3 pieces;
• Flour - 200 grams;
• Egg - 1 piece;
• Water - 200 grams;
• Salt - to taste;
• Greens - to taste;
• Allspice, black pepper - to taste.

Recipe

1. Cut the meat into large pieces, add cold water and let it cook for three to four hours until it begins to pull away from the bones. An hour before it’s ready, add bay leaves, allspice, carrots and onions to the broth. You need to remove the foam from the meat during cooking, but leave a little fat - it will be needed.

2. Mix flour with salt, egg and water into the dough, roll it into a ball and leave to rest under a damp towel at room temperature for 30 minutes.

3. Strain the finished broth. Roll out the settled dough and cut it into strips, then into diamond shapes. Roll in flour.

4. Cut one onion into rings and fry in fat from the broth. We also cut the second one into rings and, lowering it into the broth, boil it a little.

5. Cook the noodles in boiling salted water and mix with onions in a frying pan.

6. Serve beshbarmak: first put noodles with onions on a plate, then meat, put boiled onions on top. Serve the broth seasoned with herbs separately.

Funchoza

Glass noodles are one of the most popular in Japan, China and Korea. It is used to prepare both hot dishes, salads, and snacks. Find out how to cook thin rice noodles in your home kitchen in our recipe.

Ingredients

For the noodles

• Rice flour - 500 grams;
• Egg - 3 pieces;
• Water - 1 tablespoons;

For salad (per serving)

• Funchoza - 100 grams;
• Korean carrots - 60 grams;
• Cucumber - 1 piece;
• Garlic - 2 cloves;
• Soy sauce - to taste;
• Olive oil.

Recipe

1. Pour flour into a slide, make a depression and break eggs into it and add warm water. Knead the dough and leave it to rest for 30 minutes.

2. Roll out and cut into very thin strips. In order for the noodles to turn out transparent, you need to roll out the dough very thin, but at home this is extremely difficult without professional equipment.

3. Boil. Helpful advice: if your funchose has a diameter of up to 0.5 mm, then you can simply pour boiling water over it and leave for five minutes. If the noodles are thicker, then they are cooked in the same way as regular noodles - dipped in salted boiling water, but no more than three to four minutes.

4. Cut the cucumber into thin strips. Mix Korean carrots, funchose and cucumber, season with soy sauce and garlic, add a little olive oil. This salad can be supplemented with any ingredients you like: shrimp, pieces of fried chicken or vegetables.

Colorful noodles

Children will really like colored noodles, and the natural ingredients in the composition will make this dish not only beautiful, but also healthy. How to make pasta from beets, spinach, pumpkin and paprika - in our recipe.

Ingredients

• Flour (pasta mixture) - 4 cups;
• Eggs - 6 pieces;
• Beets - 1 piece;
• Spinach - 170 grams;
• Pumpkin - 200 grams;
• Bell pepper - 170 grams;
• Paprika - 1 tablespoon;
• Apple vinegar;
• Salt - to taste.

Recipe

1. Prepare the flour mixture for the noodles: mix two cups of regular fine wheat flour, one cup of durum wheat flour and one cup of durum wheat semolina. For one type of noodle you will need a glass of this mixture.

2. Boil small beets until tender and chop in a blender. You can cut the pumpkin into pieces and bake in the oven, then squeeze out the excess liquid. Cook the spinach for about five minutes until it softens but does not lose its color. Bake the peppers in the oven at 180 degrees for 30-40 minutes. Peel the skin and punch it with a blender.

3. Pour the flour mixture into a mound with a small depression. Mix each chopped vegetable with two eggs and pour this mixture into the center of the flour. Knead the dough, form it into a ball and beat it a little on the table. Next, cover with a damp towel and leave at room temperature for 30 minutes.

4. Roll out the dough, sprinkle with flour and roll into a “roll”. We cut into thin slices, so we get long spirals of noodles. Cook for seven minutes in salted water and serve with ricotta, goat cheese or mascarpone.

Fettuccine

One of the most popular types of pasta in Rome, long ribbons of noodles are prepared with various fillings and sauces. We offer a recipe for fettuccine with salmon in creamy sauce.

Ingredients

• Flour - 300 grams;
• Egg - 3 pieces;
• Salt - to taste;
• Salmon - 300 grams;
• Cream 33% - 500 grams;
• Hard cheese - 100 grams;
• Pepper - to taste.

Recipe

1. Mix flour with salt, pour into a mound, and break eggs into it. Knead the dough and leave in the refrigerator for 30 minutes.

2. Roll out the dough thinly, sprinkle with flour, fold in half and in half again. Cut into strips about a centimeter wide. Shake each strip and place the finished strips in the “nest”.

3. Cut the salmon into large pieces, sprinkle with salt and seasonings to taste. Bake in the oven at 180 degrees for five to seven minutes.

4. Boil the fettuccine “nests” in salted water.

5. Heat the cream in a frying pan, add Parmesan. Place the pasta in the sauce and sprinkle with Parmesan. Stir until the sauce thickens. Add salmon, pepper and place on a plate, sprinkle with more cheese.

Bon appetit!

Illustration by Alexandra Girya