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How to cook homemade noodles for soup? Cooking recipes

Pasta is an invariable component of many soups and a frequent side dish for second courses. However, even proven manufacturers sometimes upset the cooks: then the pasta is boiled, then stick together, then the outside turns into a mess, but inside remain solid. Those who are desperate to deal with such disappointments, there is nothing else than to cook homemade noodles for soup or for garnish. Maybe it is not fashionable now, because even people bake a ready-made dough for baking. But this ensures that you will get a wonderful soup - home-made noodles (the photo you see in the article) will not let you down.

Standard Recipe

It is used by most non-sloven housewives. It is quite simple and does not require any special tricks. Dough for noodles at home - about like a dumplings, only less steep. 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). The dough is kneaded, covered with a towel and remains "resting" for a third of an hour. Then the lump is cut into quarters, and each rolls out as thin as possible, so that it can be directly perforated. If there is a place in the kitchen, each layer will dry up in natural conditions (turn it a couple of times) if the table is one or want it quickly - they are placed on baking sheets and placed in a barely heated oven (30 degrees, no more) for half a minute on each side. Since it is possible to prepare home-made soup noodles of different lengths, there are two ways to proceed.

  1. Cut the layers into wide (about 6 cm) strip, pour the flour, fold a pile and shred on thin strips.
  2. Each sheet of dough, richly powdered with flour on top, folded with a tube and thinly cut across; Excess flour is stripped from the finished long noodles.

Further, either soup or garnish is immediately cooked, or the pasta is dried at some distance from each other, packed in cakes and hidden in the freezer, so that when stored, they do not stick together.

For beauty: colored stripes

Delicious home-made noodles can be quite elegant. And in the soup it will become even more attractive, especially for children. There are only problems: replace the water with freshly squeezed juice. If you take a carrot - get orange pasta, if beet - red, and from oxalic they will turn green. Just remember that sorrel is very sour, so when using it in the dough, it's better to add a little sugar.

Yellow Recipe

Many traditionally cooked pasta seem rather virgin. For them - a recipe for egg noodles homemade, very gentle and pleasant shade. In the bowl, yolks of eight eggs with salt, three tablespoons of lean oil and one very cold water are beaten. In a hill of flour (it needs 400 g), a hole is made, and the resulting mass pours out. The dough is kneaded. According to this recipe, it is made more tight than the previous one. The workpiece is covered and removed to the side for settling. Further actions are already described: as thin as possible roll out, dry directly on the table, cut the "thread" of the length that suits you, and scatter the finished product more freely, so that it will dry and not stick together.

Dough without eggs

During the fasting, the eggs are banned, but something needs to be eaten. So our people came up with how to make homemade noodles for soup without any quickies. And in several variants.

  1. A glass of water, three glasses of flour, salt and a spoonful of 6% vinegar. When mixing, it should be taken into account that such a dough becomes rather dense rather sharply. It is necessary to stop in time. If after the "rest" the dough seems soft, you can mix it a little more.
  2. A glass of water, two and a half - flour and a couple of spoons of starch. In this case, the dough is soft enough, so do not exercise vigilance.

You can, of course, manage only water and flour, but remember that you will have to roll out a sheet very thinly, and without additional components there is a danger that it will tear.

Dough for noodles in Hungarian

Here the composition, one might say, is directly opposite to the previous one. Hungarians offer a recipe for egg noodles homemade, in which there is no water at all. Take three eggs, mix with salt and two tablespoons of olive oil, pour in a third of a kilogram of flour - and mix the dough. In the finished form, it should not stick to the surface and have a light gloss. Otherwise cooking homemade pasta is normal.

Noodles for Lagman

If you think that any pasta is suitable for it - you are mistaken. Even with a homemade standard recipe, you get the most common soup. The right home noodles for the lagman are prepared much more intricately. 3 cups flour mixed with salt (somewhere a teaspoon - the dough should be a little bitterish), then add the beaten eggs (2 pieces), and the dough is kneaded for the first time. A little glass of water is heated and poured into it. Stick to your hands will be long enough, but in addition flour should not be added. The kneaded dough on a lightly sprinkled table is formed into a ball, flattened, and so again and again. When the result satisfies you, wrap the product in a film and put it in the refrigerator for an hour. Then another glass of water is heated, soda and salt are mixed in it, after a half-spoonful. This solution is rubbed into the dough - to increase the stiffness. And then begins the most difficult for the beginner process: the dough crumples, stretches, turns into a tourniquet, rapps on the table, crumples and stretches again for the entire length of the hands. When the elasticity it suits you, divide it into small balls, roll out of them such sausages and grease on all sides with lean oil. Each of them repeats the actions, mastered on a single piece of dough. In the end, thin flagella will turn out. As they are lengthened, they fold in half and are stretched again. The home-made noodles for lagman are boiled at once, in batches, in a large saucepan, and is taken out of it immediately after surfacing. Decoction of pasta then starts in the finished soup.

Home-made noodles in Chinese

The composition of the test is the easiest: flour with water in a ratio of 2.5: 1. The only difference is that the water flows almost icy. But the formation process somewhat resembles the Lagman variant. It will be necessary to soberly assess their physical shape, since cooking a home-made noodles for soup in Chinese can only be a pretty dexterous person. The dough is wrapped in cloth and placed in the cold for half an hour. After it is rolled into a long sausage and turns in different ways. You can start with the movements, how children spin the rope, when they jump through it, but only in front of the chest. As the plasticity increases, the strokes become more complicated - the tourniquet twists and unravels in different directions. It all reminds me of morning gymnastics. Have you achieved elasticity? Now the dough for home-style noodles in Chinese version is divided into pieces and in the same way is stretched into strands. If they are too long, you can cut them later. And to use in a dish it is necessary at once - at storage the Chinese noodles dries, starts to break and loses in taste.

Rice noodles

Not only is it said to be more useful than wheat, so even the dishes with it acquire new flavors. The real home-made rice noodles are prepared with some difficulties, but all of them are surmountable with an insistent desire to achieve their own. So, in a large bowl combine a glass of rice flour, a tablespoon of wheat and two - cornstarch. With continuous mixing, two glasses of water are poured in. The dough is salted and flavored with a spoonful of vegetable oil, kneaded, covered, and left for one and a half hours alone. It turns out to be liquid. After this, a water bath is prepared: in a large saucepan the water boils, a lubricated oven pan is heated on it, a little dough is poured onto it - like a big pancake. After five minutes, the pallet is transferred to another bowl of water, in which ice floats, - for easy separation of the "biscuit". And so with the whole test. The cooled layers are rolled up and crumbled into thin ribbons. Noodles are ready, you can start something from Asian cuisine.

Simplified rice noodle recipe

It is for those who are not ready to mess around with a water bath, but who likes homemade rice noodles more than the purchased one. Even flour for it can be done without leaving home, if you have cereals. It must be washed, water drained, and the rice should be dried thoroughly. Dry groats are poured into a blender or coffee grinder and are chalked almost to dust. In the rest, noodles are prepared similarly to wheat (a recipe without water): three eggs are hammered into a pound of flour, salt is poured in, the dough mixes to a uniform, dense but plastic state and settles for 15-20 minutes under a towel. Thinly rolled out "pancake" remains on the table to dry for half an hour. Then it is poured with flour, rolled into a tube and finely cut. Excess flour is broken, and after drying noodles can be allowed to work - for example, boil Chinese soup. Home-made noodles, a recipe (photo you can see above) which is offered in our article in different variations, will help you from a simple, it would seem, dish to create a culinary masterpiece. So if you want to lure your family to the smell of an amazing soup, do not be too lazy to cook the noodles yourself.

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