Cooking dough for homemade noodles

It would seem that what to start a dough for homemade noodles, when in any store what kind of pasta is not represented, and you can pick anything - even for a side dish, even for the first dish. And, nevertheless, when you suddenly want noodles on chicken broth, then the factory pasta is not suitable - well, not it turns out, not at home!

What stops us from starting a dough for homemade noodles? Laborious process of mixing? There is such, but in fact everything is not so difficult. Of course, if you are going to prepare noodles for future use (as our grandmothers did), then I agree that preparing a dough for homemade noodles and further cutting will take a long time. But we, thank God, do not live in hungry times, and you can start the test exactly as much as you intend to use right now, but if you get a little more, it will not be lost either.

Here is my test recipe for homemade noodles. The most delicious noodles are prepared from sifted white flour, eggs, and salt. But kneading dough for homemade noodles on one egg is really very difficult, so many, including myself, add water to the mix.

I do this: I take about half a glass of cooled boiled water and break it into a raw egg, shake it, pour it into it and, after pouring a small amount of flour into the bowl, add the mixture of egg and water. I make a weak fork with a fork. Then, gradually pouring the flour, continue to knead and bring the dough to a steeper state, and then the resulting bun is kneaded already on the table, continuing to pour the flour onto the board. The dough will gradually absorb more and more flour, and should eventually turn out to be tight, therefore, to knead properly, it should be kneaded on the board for a long time until the hands get tired.

I check the readiness of the dough so: I cut the bun with a knife and see if there are any voids on the slices. If the dough is porous, then it is necessary to roll a little more, if the homogeneous is enough.

The finished test should be allowed to rest for a while (minutes 15), covering it with something to prevent it from getting weathered, a bowl, for example. During this time, flour gluten will disperse even better, and the dough will become elastic. And after that you have to crush the dough on the board with flour.

I draw your attention to the fact that the dough for homemade noodles should be steep - this is a prerequisite, otherwise your noodles will subsequently quickly boil and sag.

Now you have to roll out the dough with a rolling pin into a big thin cake. This, too, will require physical effort, but we must try to roll out the cake as thin as possible, ideally if it is 1-1.5 mm thick. Do not forget to constantly add flour under the rolling pin and on the table. I can not say for sure how much flour will need as a result - 2 cups, maybe more, just put before the whole package - how much will go, so much will go.

If the test turns out quite a lot, then divide it into 2-3 parts and roll a few cakes with a smaller diameter.

Before you start cutting noodles, these cakes should be slightly dried. In our apartment, the humidity is low, and everything dries just instantly - while you roll out one cake, the second has already reached the condition, and you can cut it. If you are damp in the house, leave to lie down a little longer (some even dry like linen on ropes), but most importantly, do not overdo and do not forget to spray on top of the flour.

Cut the noodles to someone as you like - if you want to get long ribbons, then roll the cake first into a roll, then make a cross cut into strips of 4-5 mm. And if you want to get a small noodle, then immediately cut the stripe into strips 4-5 cm wide and then, applying these flaps from the dough one on the other, (again, pouring flour so that they do not stick together) cut thin noodles at 1.5-2 Mm.

Before you finish the finished home-made noodles in the broth (if you are preparing the first dish), you need to shake off excess flour from it, and if it is dried, then simply fold it into a sieve and shake it, as if sifting, then your broth will not be cloudy and you will have a delicious homemade noodles!

Good luck!