Noodle cutter dough recipe

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Dough for homemade noodles, pasta, vermicelli. Recipe and production in a bread machine.

Friday, November 16, 2012 22:35 + to quote book

Dough for homemade noodles, pasta, vermicelli. Recipe and production in a bread machine.

Greetings to regular readers and guests of the website http://zapisnayaknigka.ru/. For those who don’t understand, my name is Anyuta , and on the pages of the Notebook I share recipes that I use myself and cook for my own family and guests.

Now we have a recipe for making homemade noodle dough . I admit, I have never used any recipe for homemade egg noodles before; I kneaded them by eye from eggs, water, flour and salt. Well, when I had an assistant bread maker in my kitchen, I began to find the perfect proportions of ingredients for the homemade noodle dough in the bread maker. So that you can put them in the bread machine and pull out the finished dough for homemade egg noodles without mixing anything later. In addition, while the bread machine is busy with the dough, you have a free 15-20 minutes. A bread machine even simplifies the life of those people who, due to some events, simply cannot knead the dough. Since the birth of my son, we have been doing massage at home. I think our beloved masseuse Lena Aleksandrovna will not be offended by me if I mention her here. So, while talking with her, she complained to me that she does not pamper her family with homemade dumplings or noodles, because the hands of the masseurs after massage sessions from time to time The time is so bad that there is absolutely no time for the test! And here it is so beautiful, the machine kneads the dough! pate and cake in my own bread machine .

I was a little distracted. I liked this ratio for homemade egg noodles:

• wheat flour, preferably hard types – 450 g,
• chicken egg – 3 pcs.,
• water -110 ml,
• table salt – ½ tsp.

But, based on experience, I will say that this proportion of dough is designed for a huge family, either for making homemade noodles as a second course or side dish, as well as for preparing homemade noodles for future use. Homemade noodles can be dried and stored like any pasta. Homemade noodles can, like for lagman, be boiled until tender, flavored with oil and frozen, and later simply reheated or added at the end of preparing the dish.

When I cook homemade noodles with mushrooms, homemade noodles with meatballs, or noodle soup with poultry (chicken, turkey, goose), I reduce the ingredients for the egg noodle dough recipe by approximately this amount, and this can be a lot:

• Wheat flour - 250 g,
• water – 60 ml,
• testicle – 2 pcs.,
• salt – 10 g.

Let me remind you that in 1 glass there are 250 ml of 130 g of flour, if you pour it not over the top, but up to the rice. And in 1 level teaspoon there are exactly 10 g of salt.

Any dough for homemade noodles, pasta, dumplings, manti, dumplings must go through several manufacturing steps, namely:

1. Kneading the dough
2. Maturing the dough
3. Rolling out the dough
4. Cutting dough for noodles or blanks for dough products

Decide for yourself how to knead the dough for homemade noodles, by hand, using a bread machine or food processor.

How to prepare dough for homemade noodles in a bread machine:

Place all the ingredients for the noodles into the bread maker right away.

and choose the mode you have: “Pasta”, “Dumplings”, “Dough” or any other program in which kneading immediately begins, for example, “Cupcake” or “Pizza”.

The noodle dough is kneaded with a bread machine for approximately 20 minutes.

It comes out elastic and plastic. In order for the dough for noodles or dumplings to become elastic, it must ripen or rest for about 20-30 minutes.

To do this, you need to sprinkle it with flour, cover it with cling film or put it in a plastic bag so that a weathered crust does not form. Or you can simply cover the dough ball with an overturned bowl. It happens that you come across bad flour and the dough begins to “float”, then you need to increase the amount of flour when kneading the dough for homemade noodles.

How to create colored homemade noodles?

Quite simply, replace part of the water (or 100%) with vegetable juice: carrot, beetroot, sorrel juice…. Then you will get colored dough for homemade noodles.

How to make homemade noodles

I divide the mature dough for homemade noodles into 4 parts.

I roll each into a narrow flat cake.

I sprinkle the dough flats (layers) with flour and dry them on the table so that they can be cut comfortably and the dough does not stick together when cutting.

It is important not to overdry our cakes so that they do not break.

Later I roll any layer into a flattened roll

and cut homemade noodles with a knife into thin strips.

These strips of homemade noodles must be separated from each other and dried. If there is a lot of noodles, you can dry them in the oven in a narrow layer on a baking sheet at 70 degrees.

The process of making dough , kneading, rolling and cutting for homemade noodles in chicken broth can be seen in the video recipe from YouTube:

a noodle cutter , greatly simplifies the process of producing and cutting homemade noodles . Using a noodle cutter, you can thinly roll out and cut dough for pasta and dumplings. How to make homemade noodles using an Imperia noodle maker, the video recipe will tell you:

And yet, eggs are not used in making homemade noodles for lagman ; the dough for such noodles is prepared from boiled water and flour. Well, in order to correctly create noodles for lagman, just like homemade noodles, you need drawing experience:

Noodle cutter dough recipe

From the time I got my hands on a noodle cutter (this device is also called a dough sheeter), making noodles at home has become quite an interesting activity. Even from a small piece of dough you can make quite a lot of noodles if you roll out the dough quite thin, and the recipe for homemade egg noodles is so simple that it won’t be difficult to prepare the dough. In addition, quite often I don’t prepare the dough on purpose, but use the lumps that remain from making dumplings and dumplings .

The dough for homemade noodles must be quite stiff, otherwise the homemade noodle machine will not cut it into strips (the stripes will be stuck together). If this happens, simply add flour until the consistency is suitable. It will be easy to create this, because we will not be rolling out the lumps into layers ourselves, but a machine for homemade noodles - a noodle cutter - will do all this for us. We focus on the basic recipe given here, and then add flour to a comfortable density.

Ingredients:

300 g flour (or whatever is needed)
2 eggs
50 ml water
2 pinches of salt
1 tsp. vegetable oil

Making noodles at home

1. Dough for homemade noodles, recipe for eggs, let's start preparing by preparing the watery part. Dissolve salt in water, add eggs.

2. It is believed that for homemade noodles there should be twice as much flour as water. We focus on these characteristics, and then we look at how our dough will cut through the machine. If the strips stick together, we will add more flour.

3. Make a ball from the dough.

4. The homemade noodle machine consists of 2 parts. Here we see the part for rolling out the dough.

5. On one we roll out the dough, on the other we cut the noodles. We pass a lump of dough through the dough sheeter at the “0” mark a couple of times.

6. Then we pass the dough evenly through the thinnest divisions until the dough is quite narrow for the noodles. All this time, add flour to the topping as needed, and the dough will become stiff. As a result of all these actions, the dough will become longer and narrower. For convenience, we will cut it into the shortest strips.

7. We will dust these layers with flour and pass them through the compartment for cutting noodles. We can create the widest or narrowest stripes.

8. Homemade egg noodles are ready. All we have to do is dry it.

9. And here are noodles made from ordinary dumpling dough (only very steep). There are two types of noodles - narrow cut and wide.

10. Cook homemade noodles using the usual method. Creator

homemade noodles

I loved making homemade noodles using a noodle cutter! With a minimum of effort, firstly, a beautiful elastic, plastic, homogeneous dough comes out, and secondly, the cut homemade noodles are smooth and long. Using a noodle cutter you can prepare two types of noodles: narrow, if I’m not mistaken, this type of pasta is called spaghettini and wide flat. The wide noodles are very similar to the Chinese noodles that I love so much. In general, to summarize, we really liked the newest accessory acquired in a fit of kitchen fetishism - a noodle cutter. See for yourself...

Homemade Noodle Ingredients:

2 and ¼ cups (200 ml cup) flour, plus a little more for rolling
3 eggs

Making homemade noodles:

I kneaded the dough in a food processor (dough mixer). To do this, pour flour into the mixing bowl and break the eggs.

We install the “hook” attachment and first knead the dough at the lowest speed, and then switch to medium. Knead for 3 minutes.

Because the dough for homemade noodles must be very thick, we get these unattractive lumps in the mixer bowl.

Remove them to a lightly floured work surface and press into a rough ball with your hands. Cut the ball into two parts. We wrap one in film and set it aside for now. And we will continue to work with the first one.

We knead a piece of dough into a rectangle, first with our hands, and then with a rolling pin to the thickness of the greatest distance between the rolls of the noodle cutter (you can do it a little thicker, it will still eat it).

We install the noodle cutter on the countertop. And we drive the dough through the rollers, separated to the greatest distance.

Then we put it on a cutting board, fold it in three layers - “envelope” and roll it a little with a rolling pin.

Then I pass it through the noodle cutter again at the highest roll distance. We repeat the whole process nine times (noodle cutter - envelope - rolling pin - noodle cutter).

We get a cool and beautiful dough for homemade noodles! By the way, it will stretch quite a lot in length.

Now we set the noodle cutter rollers to the smallest gap. Roll the dough through the rollers. Now you don’t need to lay it in a square, we just reduce the gap each time. For thick, wide noodles, we stop at a gap of 3mm. For a narrow narrow one by 1mm. The dough stretches to obscene lengths, so before cutting the noodles it is better to cut it crosswise into several comfortable pieces.

Install the nozzle for cutting homemade noodles. Place a baking sheet sprinkled with flour on the table (the finished noodles will fall on it). Roll the dough through the noodle cutter.

Sprinkle the noodles on the baking sheet with flour and shake until they are well coated with flour. Lightly dry the finished noodles, leaving them to just stand in the kitchen.

narrow noodles

I made thick homemade noodles from one half of the dough, and narrow ones from the other half. By the way, soon I will share a recipe with noodles.

wide noodles

I would like to warn you that it is strictly forbidden to add salt to the dough. It can destroy the surface of the noodle cutter rollers.

If the noodles do not want to divide when cut, the dough is too runny. There’s nothing you can do about it, we’ll have to mix in the flour and start the whole process all over again.

If you are intrigued by this kitchen equipment, I recommend reading my reviews of it.
Pros and cons, properties and individual uses: Combine (dough mixer)
Noodle cutter

Dough recipe for noodle cutters: pasta, strudel and chebureki

In culinary circles, there is a worldview that any housewife must find her own perfect recipe for noodle maker dough without the help of others. Through trial and error, the perfect proportion of eggs, flour and diligence, which is applied in the process of kneading the dough, is determined.

When the traditional pasta recipe has been mastered “unsurpassed”, and the household has already become fed up with your pasta-themed culinary delights, it’s time to try something new.

An Italian pasta machine is not only a device for cutting noodles, but also a dough sheeter. Almost all housewives purchase this accessory specifically because of its extreme function. After all, there is nothing easier than rolling out perfect dough for lasagna, dumplings, pasties, ravioli and even strudel in a noodle cutter.

Noodle cutter dough recipe No. 1: colored paste

We suggest you surprise your loved ones and prepare colored pasta, chocolate or mushroom.

Colored paste will certainly amuse the children more. And, naturally, for small growing organisms, natural dyes will be much more useful than their synthetic substitutes.

To get pasta verde - a greenish paste, add stewed spinach puree to the traditional noodle dough recipe, squeezing out the juice well beforehand. Pasta purpurea - purpura paste - is obtained if the dough is kneaded using beet juice, and pasta arancione - orange paste - is prepared using freshly squeezed carrot juice. The right reddish color of pasta rossa will give you tomato puree, and a teaspoon of cuttlefish ink will allow you to prepare real pasta nera.

To prevent the dough from coming out too wet, when adding all the coloring ingredients, do not forget to proportionally reduce the amount of added water. For example, you can exclude one yolk if you are preparing pasta on eggs, or reduce the amount of water. And, naturally, the more natural dyes are added to the dough, the brighter the color will be and the stronger the taste will be expressed. Experiment, but don't overdo it.

Chocolate spread - the famous pasta di cioccolato, which is usually served with caramel or delicate creamy honey sauce, is prepared with the addition of cocoa. Take your favorite noodle maker dough recipe as a base and replace some of the flour in it with cocoa powder.

Well, you can get a fragrant pasta with mushrooms - pasta di porcini - if you add 2-3 tablespoons of dried mushroom powder to the flour. The best option is to use old mushrooms, dried into chips and crushed in a coffee grinder or spice grinder.

Noodle cutter dough recipe No. 2: Austrian strudel

Traditional Austrian strudel is made from stretched dough, which must be rolled out until translucent. It is virtually impossible to create this manually. Experienced housewives use a linen mat and a special rolling pin for this, then stretch the dough with their hands to a suitable state. But without some skill, you risk simply tearing the dough, ruining the idea at the initial step.

It's a completely different matter if you have an Italian pasta machine. Rolling out the dough with its help is easier than usual. Is that the width of the rolling shafts allows you to prepare the dough for portioned rolls, and not just one huge size. But this is even for the best.

So, Austrian apple strudel.

Recipe for noodle cutter dough:

• 300 g flour
• 100 ml warm water
• 1 tbsp. sunflower oil
• 1 testicle
• a drop of vinegar
• salt

Add an egg, butter and a pinch of salt to the sifted flour. Heat the water, add a drop of vinegar and evenly add it to the flour mixture, stirring constantly. The result should be a fairly stiff dough. You need to knead it until it just starts to come away from your hands. The finished dough should be formed into a ball, coated with some vegetable oil, wrapped in cling film and left in a warm place for 20-30 minutes to rise.

In the meantime, you will have time to prepare the filling. For this you will need:

• 1 kg apples (it is better to take with sourness)
• 100 g small vanilla crackers
• 100 g butter
• 250 g sugar
• raisin
• lemon juice
• cinnamon to taste
• rum – 1 tbsp. l.

Cut the apples, peeled and seeded, into thin slices and mix with cinnamon, sugar and raisins, previously soaked in rum or other alcohol. It’s better to do this in a colander, because the apples will release juice that we don’t need, which will be easier to get rid of. The process will be speeded up by oppression installed from above.

While the inside is infused, it is necessary to fry the crackers until golden brown with the addition of a drop of oil.

Now is the most enjoyable process - install the noodle cutter and start rolling out the dough. Do this in stages, moving from greater to lesser thickness of the layer. Strudel is the option when you need to achieve a perfect result: the dough must literally shine like tissue paper.

Sprinkle the finished dough strips with lemon juice and place them on a silicone mat, parchment or cling film, this will make it easier to roll the roll. Sprinkle the dough with breadcrumbs, generously brush with the insides of the apples and form into portioned rolls.

Grease a baking sheet with butter, carefully place the dessert and place in a preheated oven at 200 degrees. oven for 25-30 minutes. Already at the baking stage, the kitchen will be filled with indescribable smells. And the result will probably amuse even gourmets who have tasted the taste.

Recipe for noodle cutter dough No. 3: crispy chebureki

Chebureks are now on the menu of virtually all eateries in Russia. But this doesn’t make me any less eager to cook them at home: juicy, fragrant, with crispy dough edges. But again, the dough for chebureks must be narrow, and this is very energy-consuming. Provided that there is no faithful assistant at home - a noodle cutter and dough sheeter. Cooking chebureks with her is a sheer pleasure.

Cheburek dough can be prepared with water, milk, kefir, even vodka. But Crimean Tatar ladies (and this is their usual dish!) love to prepare choux pastry for pasties. Try it too.

Recipe for noodle cutter dough:

• water - 160 ml,
• flour - 640 g,
• egg - 1 pc.,
• vegetable oil - 30 ml,
• salt - 1 teaspoon.

Place a pan of water on the fire, add oil, salt and bring to a boil. Pour 0.5 tbsp into boiling water. flour and stir thoroughly so that the finished mass is without one lump. Now the base for the dough must cool down. When the mixture is slightly warm, add the egg into it and mix thoroughly again. Form a well on the table from the remaining flour, add the dough piece to the center and begin kneading, adding all the flour evenly.

The dough should be smooth and tight. Wrap it in film and leave for 30 minutes. Then mix well again. And again a 30-minute rest. And only in the 3rd pass can you begin to pass it through the dough sheeter. As always, start with a thicker thickness and work your way down.

The inside of chebureks is usually ordinary minced meat: lamb, pork, chicken. It will be even tastier if you generously season it with chopped herbs and your favorite spices. Cheese and tomatoes are a good candidate for meat interior. Fish and potatoes, mushrooms, stewed cabbage, eggs with green onions are also good options. But this will turn out to be a specific dish “for everyone.”

Hurry up to create a selection

You see, the Italian pasta machine is capable of preparing not only its “native” spaghetti or lasagna. She also excels at international dishes. And she can literally roll out the dough into dumplings and dumplings.

So don't hesitate, log on to the TuttoBello website. and choose a dough sheeter with home delivery. In the Pasta section you will find the best Italian noodle cutters with manual and electronic drive, as well as accessories for them. With such an assistant, your family will probably introduce a new delicious tradition: preparing dumplings, dumplings, pasties, strudel and other dough delights on Sunday afternoons as a family.