Homemade noodles

The taste and quality of homemade noodles surpasses all purchased convenience foods. And even professionals advise you to cook pasta at home. But they know that the best product is homemade, which has no equal. Cooking noodles is not difficult, a cool unleavened dough consisting of flour, salt and eggs is kneaded, from which the most delicious pasta is cut.

Introducing the simplest recipe for egg noodles, a product that has a long shelf life and wide application. From the prepared homemade semi-finished product, you can prepare a variety of delicious dishes, for example, boil them in chicken broth and make it more nutritious, or you can make ordinary meat soup from homemade noodles and feed the family a hearty dinner.

Homemade egg noodles for soup

homemade noodles are prepared from several components: - these are chicken eggs, a little salt and wheat flour.

Whisk all the eggs into a deep bowl and add 1/3 teaspoon of salt to enhance the flavor.

Next, stir in the salt and eggs.

In parts, adding flour, knead the most common unleavened dough with an even structure and without lumps.

Thoroughly knead the dough, transfer it to a work surface, continue kneading and adding flour until the dough is firm.

Roll it into a ball and let it brew - 20 minutes, during this time the dough becomes elastic and more pliable for further processing.

Divide the finished egg noodle dough into 2-3 pieces, dust the table with flour and roll each piece individually into a thin layer.

Sprinkle the thinly rolled dough with flour, wrap it loosely with a roll and use a knife to cut into strips as thin as possible.

Powder the fresh noodles with flour, spread in a non-thick layer on a flat surface and let dry. And then you can put it away for storage in a cool place and use it as directed.

Tip: To make it easier to roll out the dough, you can add boiled warm water and exclude some of the eggs. The approximate amount of water added when preparing quality homemade noodles should not exceed more than 1 tablespoon per 150 g of flour and per egg. Otherwise, the product may disintegrate during cooking.