Milk noodles - recipe for big and small

A dish, well known and much loved - milk noodles. The recipe for its preparation differs little in national cuisines. And it is useful to almost everyone: both children and adults. True, except for those who do not take lactose.

By definition, noodles refers to a group of foods, such as pasta. These products are united by a single method of preparation and the same set of products necessary for this. They differ in size and shape.

Practically from any kind of pasta: vermicelli, macaroni, horns, asterisks - you can cook soup under the general name "milk noodles". The recipe for it is the same for all kinds of these products.

Milk noodles can be thick - this is best served for breakfast, and for the first dish, a soup with a lot of milk is suitable. Before preparing milk noodles, you should decide - what dish do we want to get as a result?

Milk noodles require milk, available pasta, salt, sugar. A thick dish is prepared in the ratio of milk and "noodles" 1: 1. Noodles boil in a large amount of salted water until half cooked. Throw in a colander. Milk boil, sweeten. Put the noodles in boiling milk and cook on low heat for no more than five minutes. To the main set you can add a little butter or fatty cream. Preparation of such milk noodles will take no more than 15-20 minutes

Home-made milk noodles, the recipe of which we offer, the dish is not so unpretentious. Noodles are cooked by hand, and this process is quite long. Before preparing the dish completely, you need to make "flat narrow strips of wheat dough" and dry them.

The dough is made from the following products: wheat flour 800-900 grams, one glass of cold water, 5-6 eggs, salt, butter or fatty cream.

Raw eggs, water, salt mix and mix thoroughly. Gradually add flour to this mixture. The dough should turn out to be steep, but elastic, well-mixed. For it to roll well, you need to leave it for half an hour to stand up.

The mass of the dough is cut into pieces, and each piece is rolled into thin layers. (The thinner the layer, the tastier the noodles). Each layer is sprinkled with flour and piled on top of each other. Then cut the strata into narrow strips or straws. Before cooking milk noodles, the resulting semi-finished product must be dried. Quickly it can be done in aerogrill or special drying for vegetables. And under normal conditions, noodles should be dried for at least 3 hours.

We cook the noodles in salted water, then we throw it back into a colander, then dip it into boiling milk and cook for 5-10 minutes. We add butter or fat cream.

It should be remembered that the longer milk noodles are, the denser it becomes, so the milk soup with noodles is not left "in reserve", but is consumed all at once. If there is a lot of cooked noodles and it is well dried, it can be stored in the refrigerator, but not more than a week.

If the baby is scheduled for milk noodles, the recipe for its preparation is almost the same. The difference is only in the number of products: wheat flour - slightly less glass, one glass of milk, one egg, a little butter and sugar. To prevent the dough from drying for a long time, it is kneaded only on the egg, it turns out to be very steep and ready to boil after half an hour. Penka on milk is not pleasant to many children, therefore at cooking of noodles it needs to be stirred constantly.

Noodles, according to encyclopedic definition, are narrow strips of dough made from wheat flour. But wheat flour is not the only product from which noodles are made and made. In ancient Russia, often cooked pea noodles, Asian cuisine prefers rice, now more often for its preparation is used buckwheat and oat flour.