Homemade noodles

The taste and quality of the home-made noodles surpasses all purchased semi-finished products. Even professionals are advised to cook pasta at home. But they know that the best product - is a home that has no equal. Noodles is not complicated, Knead unleavened dough consisting of flour, salt and eggs, from which are cut the most delicious pasta.

Introducing the easiest egg noodles recipe, the product that is stored for a long time and is widely used. Harvested home semi-finished, you can cook a variety of delicious dishes, for example, boil them in chicken broth and make it more nutritious, or cook conventional meat soup with homemade noodles and feed a family a hearty lunch.

Hot egg noodles for soup

Homemade noodles

Finish homemade noodles of several components: - a chicken egg, a little salt and wheat flour.

Homemade noodles

In a deep bowl type in all the eggs and to improve the taste, add 1/3 teaspoon of salt.

Homemade noodles

Next, mix the salt with eggs.

Homemade noodles

Frequently, podsypaya flour, knead the most ordinary unleavened dough with a smooth and lump-free structure.

Homemade noodles

Carefully obminaya dough, to shift it to the work surface, knead and continue to pour the flour until you get an elastic dough is not.

Homemade noodles

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

Homemade noodles

Divide the finished egg noodle dough into 2-3 pieces, sprinkle with flour and roll out the table each part separately in a thin layer.

Homemade noodles

thin dough sprinkle with flour, wrap loosely roll and with a knife cut into thin strips, thinly as possible.

Homemade noodles

powder fresh noodles with flour, spread a thick layer is not on a flat surface and allow to dry. And then you can remove the storage in a cool place and used for other purposes.

Tip: In order to make it easier to roll out the dough, you can add boiled warm water, and some exclude eggs. The approximate amount of water added in the preparation of high-quality domestic noodle should not exceed 1 tablespoon per 150 g flour and one egg. Otherwise, when cooked product can disintegrate.