Remember how the delicious soup with noodles in childhood was fed a grandmother? She cooked broth from the home chicken and filled it with a homemade noodle. If you want to surprise and pamper your home, prepare this dish. Chicken can buy on the market, and we will teach you noodles now.
Ingredients for homemade noodles
For this flour product, products you need completely a bit:
- Wheat flour top grade.
- Raw eggs.
- Water.
- Salt.
If you wish, you can make a noodle color. When adding various vegetable juices, the noodle will turn out to be colored. The spinach will paint it into green, beets - in purple, carrots - in orange. By adding this beauty to the broth, you can put on the hand of each color. The soup will be very elegant and original.
Dough for homemade noodle
The classic recipe looks like this:
- Flour (300-350 g) Sail through a sieve. Put it with a slide into a big bowl. Make a small deepening from above.
- One egg to break into the cup and mix it with two tablespoons of water and a pinch of salt. Mass mix to a homogeneous state. If noodles are collected to do color, then replace the water to the same amount of fresh vegetable juice.
- The egg mass pour into the deepening in the flour and begin to knead the dough with a spoon, rapping flour from the edges in the middle and stirring it with a thick liquid from eggs and water.
- When you are formed on top of the flour, you will turn a closer to a spoon, put it on the board. The cutting surface is slightly triggered by flour. The flour do not raise a lot so that the dough does not take her too much and did not become rude.
- MEATS TOOL Hands until it becomes elastic, but rather elastic. If necessary, plunge the flour, but very small portions.
- Cover a lump from the dough to the mission and let him relax 15-20 minutes.
Cutting homemade noodles
Exhausted dough divide on 6 or 8 separate pieces. One take to work, and the rest cover the film so that they do not get taught.
- Blackboard Treat flour. Put the dough on it and roll it into a very subtle layer. Try to be not more than 1-1.5 mm. In order for the dough does not stick to the board and the rope, and even then periodically sprinkle with flour.
- Rolled dough roll into the roll, but not very dense. Slightly press it with your hand. So that it becomes more flat.
- Cut the roll across a slim sharp knife. The resulting strips will be called noodles. Adjust the noodle thickness yourself. Make a thinner for soup, thicker - for garnings and casserole.
- In the same way, put the noodles and from the other pieces of the test.
Drying homemade noodles
Noodles necessarily dry. It is necessary so that it does not stick into the soup and kept well if you make it a lot. You can dry by two ways, but necessarily in the air, and not in the oven or microwave.
Flat surface drying
Sliced \u200b\u200bnoodles flush by hand and decompose the thin layer on a cavulum towel or clean white paper.
Drying on sticks
Long strips spread on some long items, such as the rolling pin.
Storage of homemade noodles
Well dried noodles spread over cardboard boxes, for example from "Hercules" used. Put boxes in a dry place - where you are putting shopping pasta. Storage of noodles in boxes will retain its original shape.
If you are going to often do homemade noodles, then look at this special device. The so-called "Lapsherazka" will make life easier for you and devour the dough on thin long strips.
0
645
