The recipe for a family dinner is simple: a pleasant company and caring hands of the hostess. What could be better than chicken noodles for such a case? Our answer is homemade noodles! Preparing it is not very difficult, and the process of cutting can turn into an exciting activity, if you involve the household help. After all, it is at such moments that the most ridiculous stories are recalled, time passes imperceptibly, and the business - it is argued. Secrets of successful home-made noodles in the consistency of the dough, the thickness of slicing, uniform drying and, oddly enough, in the rolling pin. Replace it with a glass bottle is impossible - the thickness of the dough should be uniform throughout the formation. Dry noodles can be on free airing or in a special dryer. Shall we proceed?
Homemade egg noodles
Of course, if you have homemade chicken eggs,noodles will get a great taste and bright color. It does not matter if they were not found in the fridge - a beautiful color of pasta can be given with a pinch of saffron or turmeric. Ingredients:
- wheat flour - 350 grams
- egg yolk - 8 pieces
- olive oil - 30 grams
- salt - a pinch
- Hot water (but not boiling) - 70 milliliters
- saffron - pinch
Cooking method: In the bowl, sift flour, make a hole in it and pour the yolks separated from the proteins there, pour in salt and saffron (turmeric). To mix the dough, it is best to use a mixer and cornsticks for the yeast dough. Kneading the dough, gradually pour in water and olive oil. It should turn out to be an elastic lump that does not stick to your hands, but is soft enough, and the dimple made by your finger should be leveled halfway through 20-30 seconds. Cover the dough with a food film - let it rest for half an hour at room temperature. The recipe approached the next stage - the formation of egg noodles. Sprinkle the working surface of the table with flour, cut the dough half in half and start rolling out. After sprinkling with flour, roll one part to a thickness of 1 mm. The dough is very pliable and obedient, it is not difficult to unroll it. The resulting layer is cut in half and sprinkle each half with flour. Roll into a loose loaf and cut with a sharp knife into strips 4-10 mm wide. In the same way, cut the remaining dough. Noodles can be stacked on each other, well pouring the layers of flour. You can cut it shorter. If you want to dry noodles for future use, place it neatly on a baking tray or other pallet and leave for a day (or even more, depending on the thickness of the cutting) in a ventilated dry room. If you have an electric dryer for fruit, use it according to the instructions. But the taste of vermicelli will turn out to be more gentle, if it is immediately cooked. Short noodles can be folded into a plastic container and freeze. Fold it as if pouring it, do not ram it. In the end, after simple cooking, you get fresh egg noodles. Dried products are cooked for 10 minutes, frozen - 6 minutes, fresh - 5 minutes. Bon Appetit!
Delicate egg vermicelli
This recipe is different in that it does not contain water. This allows rolling the dough incredibly thin, to transparency. Ingredients:
- 300 grams of wheat flour
- 3 eggs
- salt - a large pinch
- vegetable oil - 4-5 tablespoons
Cooking method: Sift in a deep bowl of flour, make a funnel in the center and pour into it eggs that have been whipped with salt. Stir the dough, gradually pouring in the vegetable oil. Form a com, wrap it in a food film and set it aside for half an hour - the dough will be more pliable when rolling. After this time, proceed to the main and laborious part of the preparation - to the cutting of vermicelli. Sprinkle the working surface of the table with flour and roll the whole dough into a very thin layer. The top layer is also powdered with flour. Now roll the dough loose roll from one side and the other, leaving a distance of 1-2 centimeters between them. Gently pound the resulting product from the bottom and turn it on the cutting board. With a sharp knife, cut the dough into thin strips. Push the center of the long needle or a wooden skewer and pick up the sliced vermicelli. Dry it for 10 minutes before cooking (or completely dry for storage). Boil no more than 3-5 minutes in boiling salted water or broth. Bon Appetit!
- wheat flour - 1,5 cups
- 3 tablespoons warm water
- 3 chicken yolks
Cooking method: In a bowl, beat the egg and separate 3 yolks, then whisk the egg mass to a light froth. Add cold water and a teaspoon of salt. Gradually pour in the flour and knead by hand tight, but malleable dough. Wrap it in a food film and leave at room temperature for half an hour. The recipe for egg noodles came up to the process of cutting. On the chopping board, pour a thin layer of flour, pinch the third part of the dough off the coma and roll it 1 mm thick. Using a thin knife or pizza cutter, cut the vermicelli of the desired width. You can fold it in layers, pouring flour. Boil the pasta for 3-4 minutes in boiling salted water, adding a little vegetable oil to the water. Chopped greens and butter wonderfully complements the taste of boiled home-made noodles. Bon Appetit!
Home-made noodles "Egg"
- egg - 3 pieces
- glass of water
- flour (approximately 1 kilogram)
- 1 teaspoon of salt
Cooking method: From the above ingredients, knead the dough and leave it under the lid for a quarter of an hour. So the dough will be more malleable. Sprinkle the working surface with flour and roll the dough into an almost transparent layer. Leave it to dry for an hour and a half. If you do not have a noodle and you want to get a perfectly smooth vermicelli, using the usual wooden ruler, cut the strips of the desired width. Dry it in draft for at least 24 hours and fold it in cans for storage. Boil in salted water for no more than 3 minutes. Bon Appetit!
Milk-egg noodles "Nezhnaya"
This recipe contains milk, because vermicelliit turns out especially delicate and tasty. Its only nuance is that such pasta products have a very short shelf life, so cook as much as you eat at a time. Ingredients:
- 300 grams of premium flour
- egg - 1 piece
- 100 milliliters of milk
- Dried parsley or dill - optional
Cooking method: The recipe for this noodle does not contain protein. This will make the pasta firmer, they will not be boiled. So, first separate the yolk. Then mix in a deep bowl the flour, yolk and, if desired, dry shredded herbs. This will give the noodles an unusual taste and aroma. Pour in the salt and pour in the warm milk. Using a mixer, knead the dough. Roll out and cut the noodles in your usual way - as you can see, the recipe is very simple. Bon Appetit!
Orange homemade noodles with carrot puree
Not all children love to eat carrots, but all babies love pasta! Combine business with pleasure and prepare carrot vermicelli for small gourmets. Ingredients:
- 200 grams of carrots washed
- 3-4 cups of wheat flour
- 3 eggs
- sugar and melted butter - 1 tablespoon each
- a pinch of salt
Cooking method: To make a wonderful orange vermicelli, cut the peeled carrots into pieces, boil until soft and grind in a blender when the vegetable cools. Mix eggs, sugar, butter until smooth. Then, gradually pouring the flour, mix the tight dough and divide it into 4 parts. Each of them is thinly rolled and cut into noodles. Dry it to a state of brittleness. Boil the boiled orange vermicelli with butter - a pleasant appetite for you!
Homemade egg noodles
This noodle has the simplest recipe and an interesting way of cutting. Ingredients:
- wheat flour of the highest grade - 600 grams
- eggs of chicken - 6 pieces
Cooking method: Sift flour on a wide cutting board in the form of a slide. In the hollow, beat the eggs and mix the steep dough. Do this for at least 30 minutes, if necessary pouring flour. Wrap the dough into the food film and leave it for half an hour on the table. Then divide the com into 4 parts, roll one of them, sprinkling the top layer with flour. Leave the dough layer to dry on the table for a minimum of 30 minutes. When this time passes, wind the dough onto the rolling pin and cut it along. Now cut a wide strip along three narrow ones. Armed with a sharp thin knife, insect the vermicelli-spiderweb and dry it on a flat dish, pouring flour, for several hours. Store in a sealed container. Bon Appetit!
Green egg noodles with spinach
This recipe gives not only incredibly delicious, butand a very useful product. After all, spinach - it's just a storehouse of vitamins A and C, which are preserved during cooking, as the vegetable is saturated with protein. The taste of such noodles practically does not differ from usual, but the utility of the dish increases at times. If you do not find fresh spinach, you can use frozen, preheated it to room temperature and wrung out. Ingredients:
- 450 grams of premium flour
- 2 chicken eggs
- 100 grams of fresh spinach leaves
- spoon of salt (tea without a slide)
- 15 grams of olive oil
- 60 grams of flour
Cooking method: Spinach thoroughly rinse, shake off the water and protil it for a couple of minutes in a small saucepan without water (only with those drops that remained on the leaves). Drain the liquid, and spin the spinach, let it cool. Sift the flour. For grinding, it's best to use a food processor, but if you do not have one, chop all the foods one by one in the blender. Load the flour, spinach, salt into the processor and grind everything to a homogeneous state. Add a little beaten eggs, olive oil and mix everything again. Get the dough ready, cover it with a wet towel and let it rest for at least half an hour. The recipe passed to the second stage - to rolling and cutting. Compress the dough into a circle about 25 centimeters in diameter. Wind a half circle on the rolling pin and roll the layer more thinly. Rotate the rolling pin 30 degrees and repeat the procedure a few more times until the formation is less than 1 millimeter thick. Leave the green dough on the draft for at least half an hour. From the resulting layers, roll loose loaves and cut into noodles of the desired width. Do not forget to turn over and pour in a lot of flour, leaving it to dry. You can also cut Verde lasagna sheets - they can be dried or frozen. Noodles are best used for a week: the longer it is stored, the less useful substances and vitamins it will remain.
Egg noodles with curry
Recipe for noodles with garlic is prepared according to the usualyou way. Such pasta will be especially spicy, serving as a side dish for meat dishes and a separate dish with béchamel sauce. Vermicelli with curry turns saturated orange with a pleasant spicy smell. Be sure to try both kinds of noodles - they will make a pleasant variety in the usual menu. Ingredients:
- 2 eggs
- flour - 2-3 cups
- Sunflower oil - 50 milliliters
- salt - a teaspoon
- garlic - 2 slices
- curry - 1/2 teaspoon
Cooking method: In the cup, beat in the egg, salt and pour in the sunflower oil, mix everything with a fork. Rub garlic on a small grater and add it to the mixture. In another cup, make a similar oily-egg mixture and add curry to it instead of garlic. Then take 2 deep bowls and pour in the same amount of flour, mix the dough with curry and garlic, as mentioned above (the recipe for "Homemade egg noodle-gossip"). Cut the noodles or vermicelli according to your desire. Dry and cook the food by choosing your favorite recipe. Bon Appetit! As it turned out, for a delicious homemade dinner, it is enough to have a minimum set of products - flour and eggs. Slightly diverse composition and putting a bit of zeal, you will get a plush dish for a dinner party for friends and family. Home egg noodles will surpass the taste of purchased pasta, because such a dish is prepared with love and care for the health of the family. In addition, scientists have already proven that from vermicelli, cooked from durum wheat, do not get fat. And choosing a recipe with carrots or spinach, you will get a dish rich in vitamins and healthy substances. Cook with inspiration and benefit! We advise you to read: