Pasta on the eggs, without water - how to make homemade noodles for soup, a step by step recipe photos

Previously, our mothers and grandmothers often stocked self homemade noodles for soup cooking and garnishes. At a time when the store you can buy pasta for every taste, her recipe undeservedly forgotten. But home-made noodles cook the eggs is very simple and will need a minimum set of products. But lapshichka get a nice taste, tender and not fall apart in the soup. One of the main advantages of my prescription that the noodle dough is made without water, and artificial colors, only eggs. Be sure to try their hand and make homemade egg noodles for his household, and my simple recipe with step by step to make a photo to help you.

Ingredients:

• Eggs - 2 pcs .;
• : salt - 1 tsp .;.
• Wheat flour - 700 gr.

How to make homemade noodles on eggs

To make the dough for homemade noodles get a nice yellow color, better to pick up the eggs with rich orange yolks. And yet, I have a little trick, the dough will be much easier to knead, if the eggs are pre-cooled in the refrigerator for an hour.

Flour for noodles, I usually take the snow-white, premium grade, be sure to check before kneading dough to the flour is "floated". So, first we need the eggs be washed thoroughly under running water (preferably with soap and water).

Then break the eggs into a bowl and immediately add salt.

Fork blab whites with yolks until smooth.

Then, knead the dough, gradually adding flour, sifting it through a sieve of lumps.

As you add the flour we need to mix the dough with a spoon.

Then, pour the flour on the table and knead by hand.

Ideally, we need to knead tight enough, but plastic bun dough.

After mixing, leave the "bun" on the table (can be covered with a clean towel or sheet) for 15-20 minutes. During the "rest" it is activated fiber contained in the flour and then the dough is very easy to roll out thinly.

Look at the photo. What should be noodle dough in cross section.

Next, the dough for noodles, first, a little priplyuskivaem on the table with his hands.

Then, using a rolling pin roll out it as thin as possible. Roll out the dough slightly floured and torque as in the photo.

Then, roll the dough into a roll, just cut into with a knife.

On how finely you narezhete dough will depend on the width of the finished noodles. My household like a thick homemade noodles, so I have the dough and cut into fairly thick strips. Cut into strips unfold and fold on a floured cutting board or parchment paper.

The length of the home of pasta you adjust yourself. If you plan to use the home-made noodles in soups, you can cut into its pieces 4-5 cm in length. To prepare the garnish, you can leave it long.

expansions on Boards (parchment) noodles, we need to leave to dry at room temperature for 3-5 days. Dried noodles becomes darker than just sliced.

Do not let this scare in the finished dish will have a pleasant, slightly yellowish color.

Stored dried egg noodles home no more than two months, or in a linen bag or in a closed container of food grade plastic.

So ​​all the wisdom of home cooking. With a step by step recipe with photos, you can easily and simply be able to make a useful and delicious homemade noodles on eggs, no water droplets.