Homemade egg noodles - quick recipes for making them

Making homemade noodles is very easy and the end result is worth it: after treating your loved ones to homemade noodles, they will definitely ask you to cook it again and again.

Previously, any housewife prepared homemade noodles and knew all the secrets of making dough. Let us also prepare homemade noodles for our relatives, believe me, it is even tastier than a store-bought product, especially when it is made with your own hands, with love. The creators of the website “Frisky Recipes” have prepared for you a small selection of recipes for making homemade noodles.

Homemade egg noodles

Homemade noodles are a great alternative to store-bought pasta. It is made from the most ordinary goods: flour, water, eggs. Making homemade pasta is quite a labor-intensive process, but the dishes from it turn out tasty and nutritious.

Ingredients:

2 testicles;
Salt;
premium flour or from hard types of wheat.

General information:

Production time: 1 hour 30 minutes;
Number of servings 2.

Manufacturing method:

Beat the eggs with salt, lightly. Add flour and knead the dough stiff if you roll it by hand, tighter if you use a machine. The amount of flour is not indicated, because it all depends on the quality of the flour and the size of the eggs.
Let the dough rest under a towel. Divide it into 4 parts. Three parts - under the towel. Roll out one part thinly, without fanaticism, and hang it to dry, without drafts. 15-30 minutes. Turning over at times.
Next, divide the circle into two parts, lay them on top of each other and roll them two and a half times. Cut in half, place one half on the other and start cutting the noodles with a sharp knife. And that's it, the same with the other 3 parts.
If you use a machine, then manipulations with drying are unnecessary. If you want to cut the pasta, cut into strips. If you want to store noodles, dry the sliced noodles in a thin layer on a clean, dry surface, covering the top, not in a draft. Fold it in a bag and put it in a dry, black space.

homemade noodles

Ingredients:

Wheat flour – 450 gr.
Chicken eggs – 3 pcs.
Water – 80 ml.
Table salt – 1 tsp.

General information:

Production time: 1 hour 20 minutes;
Number of servings 3.

Manufacturing method:

To make egg noodles at home, we take wheat flour (I use the highest grade), fresh medium-sized chicken eggs (45–50 grams each), ordinary drinking water and salt.
You can knead the noodle dough either on the table or in a large bowl. Sift 400 grams of wheat flour into a bowl (reserve 50 grams for dusting).
Make a hole in the center and break three chicken eggs into it. Depending on the richness of the yolk color, the color of the finished homemade noodles will vary.
Mix everything so that the eggs are partially combined with the flour. The most convenient way to do this is with a fork, but you can also do it directly with your hands - whichever is best for you. Now dissolve 1 teaspoon of salt in 80 milliliters of cool drinking water.
Pour salted water into the flour and egg mixture. We begin to knead the dough with our hands - not for too long, until the flour is completely moistened. It comes out dense, elastic and lumpy - that’s how it should be. Depending on the moisture content of the flour, you may need a little more or less - look at the mixture of the kolobok.
Gather the dough into a ball. You see how the dough did not turn out smooth and tender. But never mind, time will do its work. Cover the ball with a bowl or tie it in a bag (so as not to get windy and crusty) and leave at room temperature for 30–40 minutes.
After the allotted time, you won't recognize your homemade noodle dough. We knead it for a few minutes - the cone becomes smooth, uniform and even more tender. But don’t forget that the noodle dough doesn’t have to be very soft - the texture is similar to dumpling dough, only the tightest.
It's time to create homemade noodles yourself. To do this, we will need to roll out the dough into a thin, thin layer. Because working with a huge layer is not particularly comfortable, I advise you to cut the bun into 3-4 parts.
Sprinkle the work surface quite generously and flatten one piece of dough on it (we cover the others from airing). Using a rolling pin, roll out the dough into a narrow layer, no more than 1–1.5 mm wide. Don’t forget to dust the dough and rolling pin with flour to prevent it from sticking.
Place the finished layer of dough on a towel or baking paper to allow it to dry slightly. Almost until you roll out other pieces of dough - about 15 minutes. Why is it necessary to dry the layers? The fact is that freshly rolled out dough will stick together when cut out, but not when dried.
Now we roll the slightly dried layer of dough into a fairly dense roll. All that remains is to cut the roll with a sharp knife into circles like these. Depending on the thickness of the rolls, you will end up with homemade noodles (5–10 mm) or even almost spaghetti if you cut it very, very thin. In addition, when cutting thinly at an angle, you can get a spider web vermicelli.
So we cut all the dough, and untangle the pucks with our hands and shake them, rolling them in flour. Be sure to shake off any excess. Ready homemade noodles can be stored for quite a long time in an airtight bag, but to do this they need to be rolled into portioned nests and left to dry one hundred percent. If you don’t dry the dough completely, later the noodles in the bag or container will simply become moldy.

Colorful homemade noodles

Ingredients:

Sweet paprika - 1 tbsp. l.;
Turmeric - 1 tsp;
Cream - 5 tbsp. l.;
Chicken egg (3 whole +3 yolks) - 6 pcs.;
Wheat flour / Flour - 500 gr.;
Parsley - 1 bunch;
Salt.

General information:

Production time: 1 hour 15 minutes;
Number of servings 5.

Manufacturing method:

We prepare all the necessary ingredients. Next, mix the eggs, flour, and salt into a dough. Divide the finished dough into three parts.
Color one part with turmeric mixed with cream, the other with paprika and cream, and the third with chopped parsley.
Roll out the dough thinly and cut into noodles. Air dry. Boil the finished noodles as a side dish or add to the soup.

Savory homemade egg noodles

Ingredients:

For any 100 g of flour – 1 chicken egg;
½ teaspoon vegetable oil;
¼ teaspoon salt.

General information:

Production time: 1 hour 25 minutes;
Number of servings 2.

Manufacturing method:

First of all, mix the egg with water and beat well. Add salt. The mixture should be salty.
Sift the flour and pour 1½ cups in a heap onto a work surface or into a deep bowl. Make a well in the middle and pour the prepared watery mixture into it, add ½ teaspoon of soda, thoroughly stir all the ingredients and start kneading the dough. At first it’s comfortable to knead it with a fork, and when the dough becomes quite stiff, continue kneading it with your hands. The dough should be plastic; to make it thicker, add flour all the time.
When the dough is a suitable mixture, start rolling out. Don’t forget to pour flour on the board or table where you will make the noodles, and dust the rolling pin with flour. Roll out a narrow layer. This can be created using the following method: sprinkle a sheet of dough with flour and fold it three times. Roll out, sprinkle with flour again, fold again, bending the dough in other places, roll out again. Repeat this process a couple more times until you have a thin sheet of dough.
Then cut the noodles, they can be short or long. The length of a short noodle is usually equal to its width. To prepare long noodles, you can roll the dough into a roll, shred it, and later unroll it. To cut noodles, you can use a special wheel with a wavy edge.

If the noodles are being prepared for future use, they need to be dried for 12–15 hours until they become brittle. Then the noodles should be transferred to a bag or jar with a lid, where they can be stored for an extremely long time.

homemade noodles

Sunday, September 18, 2016

The most delicious egg noodles can be prepared at home without any problems - if only you have the desire and the ingredients are at hand. If you have never made homemade noodles, I assure you that even novice housewives will succeed. Follow the instructions correctly and delight your family with a brand new dish - they will literally appreciate your efforts.

This recipe is suitable for those cooks who do not have a special machine for rolling out dough. And if you have a similar accessory, all that remains is to create the dough. Egg noodles prepared in this way can be stored for quite a long time in an airtight bag, but to do this, they must be rolled into portioned nests and allowed to dry one hundred percent. If you don’t dry the dough completely, later the noodles in the bag or container will simply become moldy.

The indicated amount of ingredients used yields about 650 grams of homemade noodles. It can be boiled in salted water and served as a side dish for meat or poultry. In a fragrant meat or vegetable broth, homemade noodles will become a complete first course - just serve them with a boiled egg and fresh herbs.

Ingredients:

Making a dish step by step:

To make egg noodles at home, we take wheat flour (I use the highest grade), the freshest medium-sized chicken eggs (45-50 grams each), ordinary drinking water and salt.

You can knead the noodle dough either on the table or in a large bowl. Sift 400 grams of wheat flour into a bowl (or directly onto the desktop) (we leave 50 grams for dusting).

Make a hole in the center and break three chicken eggs into it. Depending on the richness of the yolk color, the color of the finished homemade noodles will vary. For example, I have homemade eggs, which is why the noodles come out with an appetizing yellowish color.

Mix everything so that the eggs are partially combined with the flour. The most convenient way to do this is with a fork, but you can also do it directly with your hands - whichever is best for you.

Now dissolve 1 teaspoon of salt in 80 milliliters of cool drinking water. It is better to use a fine grind (it will dissolve faster), but this is not important.

Pour salted water into the flour and egg mixture.

We begin to knead the dough with our hands - not for too long, until the flour is completely moistened. It comes out dense, elastic and lumpy - that’s how it should be. Depending on the moisture content of the flour, you may need a little more or less - look at the mixture of the kolobok.

Gather the dough into a ball. You see how the dough did not turn out smooth and tender. But never mind, time will do its work.

Cover the ball with a bowl or tie it in a bag (so as not to get airy and crusty) and leave at room temperature for 30-40 minutes.

After the allotted time, you won't recognize your homemade noodle dough. We knead it for a few minutes - the cone becomes smooth, uniform and even more tender. But don’t forget that the noodle dough doesn’t have to be very soft - the texture is similar to dumpling dough, only the tightest.

It's time to create homemade noodles yourself. To do this, we will need to roll out the dough into a thin, thin layer. Because working with a huge layer is not particularly comfortable, I advise you to cut the bun into 3-4 parts.

By the way, we still have some wheat flour left. Sprinkle the work surface quite generously and flatten one piece of dough on it (we cover the others from airing).

Using a rolling pin, roll out the dough into a narrow layer, no more than 1-1.5 mm wide. Don’t forget to dust the dough and rolling pin with flour to prevent it from sticking.

Place the finished layer of dough on a towel or baking paper to allow it to dry slightly. Almost until you roll out other pieces of dough - about 15 minutes. Why is it necessary to dry the layers? The fact is that freshly rolled out dough will stick together when cut out, but not when dried.

Now we roll the slightly dried layer of dough into a fairly dense roll - I cut off the edge so that you can see how dense it is.

All that remains is to cut the roll with a sharp knife into circles like these. Depending on the thickness of the rolls, you will get homemade noodles (5-10 mm) or even almost spaghetti if you cut it very, very thin. In addition, when cutting thinly at an angle, you can get a spider web vermicelli.

So we cut all the dough, and untangle the pucks with our hands and shake them, rolling them in flour. Be sure to shake off any excess. Ready homemade noodles can be stored for quite a long time in an airtight bag, but to do this they need to be rolled into portioned nests and left to dry one hundred percent. If you don’t dry the dough completely, later the noodles in the bag or container will simply become moldy.

I hope you will definitely need this regular egg noodle recipe and you will delight your family with a delicious first or second course.

How to cook homemade noodles? Simpler than usual: bring salted water or meat (vegetable) broth to a boil, add noodles and cook until tender (approximately 5-7 minutes after surfacing - for dry noodles). Freshly prepared homemade noodles, in other words not dried, are cooked for almost a few minutes. Bon appetit, my dears!

homemade noodles

A selection of homemade noodle recipes with photos and step-by-step production. We will tell and show you how to create noodles at home!

Sort recipes by .

How to cook noodles at home?

Ingredients

Wheat flour – 200 g

Starch – as needed (for working with dough)

For greenish or yellowish udon:

Wheat flour – 200 g

Greenish tea – 1-2 tsp.

Turmeric – 0.5-1 tsp. (of necessity)

For the pink udon:

Beetroot broth – 40 ml

For beet broth:

Ingredients

Not a lot of olive oil – 1 tsp.

Ingredients

Chicken eggs (homemade) – 5 pcs.

Ingredients

Premium wheat flour – 80 g

Chicken egg (medium size) – 1 pc.

Ingredients

Chicken egg – 1 pc.

Wheat flour – 3.5-4 cups

Ingredients

Wheat flour – 400 g + for rolling

Cool water – 0.5 cups

Chicken eggs – 2 pcs.

Salt – 2 pinches

Vegetable oil – 1 tbsp.

Ingredients

Wheat flour – 250 g

Chicken egg – 3 pcs.

Ingredients

Premium wheat flour – 180 gr

Wheat flour from hard flour – 100 g

Large chicken eggs – 2 pcs.

Ingredients

Buckwheat flour – 100 g

Wheat flour – 50 g

Ingredients

Chicken eggs C1 – 3 pcs.

Wheat flour – 480 gr

Ingredients

Wheat flour – 200 g

Egg yolks – 4 pcs.

Vegetable oil – 40 ml

Ingredients

Rye flour – 180 g

Ingredients

Drinking water – 100 ml

Flour – 250 g + dusting

Vegetable oil – 1 tbsp.

Ingredients

Chicken egg – 1 pc.

Wheat flour – 450 g

Ingredients

Chicken egg – 2 pcs.

Wheat flour – 85 g

Ingredients

Egg – 1 pc. (73 g)

Salt - a pinch (optional)

Flour – a couple of pinches (for rolling, if necessary)

Comments and reviews on selected recipes

Share a selection of recipes with friends

Similar recipe selections

Latest Recipes

Buckwheat bread (made from wheat flour and buckwheat)

Caviar from apples, carrots, peppers and tomatoes for the winter

Egg noodles with minced meat

Pollock with mayonnaise in the oven

Eggplant medge

French zucchini in the oven

Harissa (hot sauce)

homemade noodles

Mushroom soup with homemade noodles

Many years ago I tried this excellent soup in a station restaurant in the town of Ivano-Frankivsk. I loved the soup so much that I have been preparing it for my own family for over 40 years. One of the advantages of mushroom soup specifically with the noodles given to us is that the soup can be eaten during Lent. Light in everything, fragrant and satisfying, and most importantly – extremely tasty!

Homemade noodles in a pot

Homemade noodles, what could be simpler? My mother only made homemade noodles using homemade chicken and homemade noodles. How much I hated participating in the making of the noodles given to us. It was simply prepared on an industrial scale; if you remember the noodles that were sold in stores, it’s clear why. At the moment everything is simple, there are so many assistants in the kitchen that it takes almost minutes. The recipe is simple, savory, extremely satisfying with a twist. Perfect for Sunday lunch.

Homemade chicken noodles “Auntie’s recipe”

My aunt shared this dish with me. I will not claim that it belongs to any state kitchen. Everyone who tried this dish from me asked for more, and later for the recipe))) The family also loves it extremely much. Do not judge strictly)))

Homemade noodles

Naturally, any housewife understands that the thinner the noodles, the more skillful the housewife. And every housewife has her own secrets for making tasty and thin homemade noodles, but maybe young housewives will need my method.

Homemade noodles with poultry

Homemade noodles do not tolerate excesses; they must be prepared from poultry raised on “free bread”, in village conditions or in a homestead, it can be from wild birds, partridges or pigeons. With all this, the broth will have a pleasant golden fat and a unique smell.

Colorful homemade noodles

There are many recipes for making homemade noodles, but I suggest making them more fun. I didn’t invent it myself, the recipe is from an old magazine “Burda Moden”.

Homemade noodles “Chiki-chiki pucci-pucci”

Homemade noodles should not be chicken or dairy. It can take different forms and have different flavors. Now we will not only boil the noodles, but also bake them in a small amount with reddish onions, spinach and mushrooms.

homemade noodles

For me, noodles are, above all, an extremely tasty, rich soup made from homemade chicken broth. It is transparent, fragrant, pleasant yellow in color with carrots, onions, spices and, of course, noodles. The noodles in such a soup must be homemade and properly prepared: they are not overcooked, tasty, warm and wonderful!

homemade noodles

Tagliatelle fattein casa. A very common recipe for lovers of homemade noodles. My son eats an incredible amount just with butter. Well, for gourmets, I’ll post a recipe later with this delicious noodles for us.

Homemade noodles with meat sauce

Delicious homemade noodles will please everyone.

Homemade noodles . Homemade noodles always taste better than store-bought ones. Although in order to prepare it, the housewife should make some effort.

Homemade noodles are made from unleavened dough mixed with flour, eggs or their yolks, a small amount of water and a pinch of salt.

To prepare good homemade noodles, you should carefully knead the dough for it. Let it sit for a while on the kitchen table. Then pieces are separated from the dough and rolled out with a rolling pin as thin as possible. To prevent the dough from sticking to the table, it should be dusted with flour.

When the dough is rolled out, it is sprinkled with flour again, then rolled into a tube (roll) and cut lengthwise as thin as possible. Then the chopped noodles are taken apart by hand and left on the kitchen table, sprinkled with flour, or on a baking sheet to dry slightly before boiling.

Chicken noodle soup is made from homemade noodles, and you can also use it to prepare such a tasty and juicy second course as lagman. Homemade noodles can be boiled in salted water as a side dish for meat or fish dishes.

From time to time, housewives prepare homemade noodles for future use, painstakingly drying them after cutting, occasionally turning them over on a baking sheet, then putting them in canvas bags and storing them in the cupboard, in kitchen cabinets for the next use of noodles in food preparation. But, homemade noodles should not be stored for a very long time, because they are not designed for long-term storage.

Homemade noodles can be prepared from independently kneaded dough using a special mechanical or electronic noodle making machine. Such a machine is capable of thinly rolling out the dough, then also thinly cutting it into noodles. Using similar devices, you can quickly prepare a huge amount of homemade noodles.