Homemade egg noodles. How to cook homemade noodles with eggs? Egg noodles like in Asia

It’s not for nothing that noodles are associated with Asian cuisine. The dish comes from Japan, China, Vietnam and Thailand. Noodles could not be elevated to a cult like Italian pasta, but true connoisseurs adore the dish not for its form, but for its content. Among its varieties are buckwheat, rice, wheat and egg. Let's take a closer look at the last option.

Of all the types of noodles, Europeans will like egg noodles the most. It is made from eggs, which is very similar to traditional pasta. The product acquires a yellowish color and has independent taste qualities - it can be eaten even without sauce without complaining about the lack of taste or structure. Egg noodles are suitable for adherents of a healthy lifestyle. It is not fried in a pan with sauce, but served separately with optional additives. Many chefs compare the product with Italian tagliatelle; the only difference between them is the shape and size.

General characteristics of the product

Noodles are a type of pasta. It looks like long narrow strips of dough, made from flour (wheat or flour) and kneaded with water. Egg noodles differ from other types in composition - they contain eggs or egg powder.

The origin of the word "noodle" still baffles scientists. According to Vasmer's etymological dictionary, the term originated from the Turkic language. The historical and etymological dictionary of P. Chernykh states that “noodles” originates from the verb “to lap.”

Noodles belong to the Asian culinary tradition. Chinese noodles are considered the oldest in the world (the first mentions date back to the second millennium BC).

The product can be prepared using various technologies. In everyday life, the product is rolled out into a thin layer, after which the dough is cut into narrow strips. On an industrial scale, this happens with the help of special automated knives and surfaces. In the culinary arsenal there are even special meat grinders that scroll the dough, squeezing out perfectly thin and even strips of noodles.

The product is prepared by cooking in boiling water without/with seasonings or in various broths. Most often the dish is combined with sauces and vegetables/meat/fish. The set of accompanying ingredients depends on the specifics of the restaurant, the cuisine used and the personal preferences of the consumer.

What you need to know about egg noodles

The appearance of Asian noodles is slightly different from other pasta products. The first thing that catches your eye is its miniature size - flattened, flat strips, the width of which is 1 millimeter. It may seem that such jewelry work requires a special dough, but the basis for the noodles are the simplest ingredients possible - water, eggs or egg powder, and flour (wheat is most often used for a balanced taste and high nutritional value).

To prepare the product, you can use either whole eggs or the white or yolk separately. The color of the finished product directly depends on the eggs. Noodles made from yolks will be a rich yellow color, while noodles made from whites will look grayish or half-transparent.

Regardless of the color and content of yolks/whites, the liquid in which the Asian delicacy is cooked always remains crystal clear.

There are whole special schemes for preparing egg noodles. Some of them exclude the use of liquid - only eggs, flour and spices are used for shaping. Such noodles are especially valuable in terms of taste and energy value.

Can egg noodles be considered a healthy food?

It all depends on the degree of processing of the product and its components. If the flour was made only from high-quality flour (coarse/durum wheat), eggs and filtered water, then the noodles are perfect as a healthy side dish. If premium flour, thickeners, various preservatives and flavor enhancers were used in the preparation, then the product becomes gastronomic garbage. How to find out? Read the composition. Remember the main rule - the shorter/clearer the composition, the better and healthier the product. Correctly enter the product into your KBJU, and you can enjoy your favorite dish at least every day.

To be absolutely sure of the quality and benefits of the dish, prepare it yourself. This way you can control all the cooking processes and create unique noodles with a touch of personality. There is no need to experiment with flour or egg powder. Spices are a real field for gastronomic searches. Eliminate regular table salt from the recipe and add the abundance of spices that seems most beneficial to you.

Don’t forget to properly combine noodles with vegetables and meat/fish side dishes to properly saturate your body until your next meal.

Chemical composition of the ingredient

Vitamin composition of dry egg noodles (in milligrams per 100 grams)

	0,017
Beta-Carotene (A)	0,002
	0,3
	0,37
	0,0005
	1,13
	0,43
	78,7
	0,91
	0,22
	0,23
	0,00029
	10,6

Recipe for egg noodles with green vegetables

We will need:

egg noodles – 80 g;
garlic – 2 cloves;
chili pepper – 2 pcs;
zucchini – 2 pcs;
asparagus (pre-blanched in boiling water) – 2 pcs;
fresh green peas – 50 g;
fresh spinach – 100 g;
olive oil – 1 teaspoon;
coconut milk – 100 ml;
salt/pepper/favorite spices to taste.

Preparation

Cook pasta until al dente (cook 1 minute less than cooking instructions). Heat the frying pan, add it, fry and. As soon as the vegetables become soft and golden brown, add chopped, green and asparagus (previously blanched) into the pan. Fry the vegetable mixture until cooked. There is no need to use spices at this stage - they will be needed in the final part of cooking.

Once the vegetables are ready, pour the coconut milk into the pan and bring the mixture to a boil. Add egg noodles to boiling coconut-vegetable broth. Reduce heat and heat the dish until the noodles are completely cooked. Add your favorite spices, taste the dish periodically and adjust the flavor palette.

Serve immediately when ready, after garnishing with fresh leaves.

How to choose and store the product correctly

Buy a product that requires a long cooking time. Packages labeled “quick lunch in 5 minutes” do not lead to hassle-free gastronomic pleasure, but to serious consequences for the gastrointestinal tract.

Always pay attention to the composition. If it does not contain unfamiliar prefixes or preservatives, this is a quality product. Now pay attention to the components. The composition should include:

wholemeal flour (also made from durum wheat);
egg/egg powder/egg whites/egg yolks (depends on the manufacturing company, does not affect taste or texture);
pure water;
limited list of spices (salt is most often used).

Unfortunately, protecting yourself from counterfeiting is quite difficult. You can only notice the falsity during the cooking process. High-quality noodles will hold their shape, while fake noodles will fall apart after a few minutes in boiling water. To avoid this, buy egg noodles at certified points of sale and always choose a reputable manufacturer that values its own reputation.

It is best to store the product in industrial containers. Place the sealed container on the bottom shelf of the refrigerator or in a cool, dark cabinet. The shelf life of traditional egg noodles should not exceed 30 days.

How to prepare instant noodles

Quick breakfasts are equally popular all over the world. Disputes regarding their composition and energy value will last forever, just like the noodles themselves and the population’s love for them. High-quality egg noodles are not always found in authentic Asian stores. Most often we notice it on supermarket shelves in translucent packs with the inscription “a complete meal in 5 minutes.” How are these noodles made and what is the secret of their special taste?

The product is manufactured in huge industrial facilities. Despite the fact that the process is automated, dozens of employees monitor the preparation of the noodles. The room is divided into several compartments or floors. The first of them is a room for storing flour. Production purchases flour from the desired supplier, stores it in warehouses, and before direct use, sifts it and prepares it for further processes. The flour purification process is most often fully automated: huge containers are used for cleaning and sifting, after which eggs and thickeners are added to the finished product. These components affect the structure of the product, making it denser and more viscous. Moreover, without eggs and thickener, the noodles will fall apart after 10 minutes of contact with boiling water.

Thickeners may vary depending on the manufacturer's policy. To track this aspect, carefully read the composition on the package.

The wheat-egg mass is sent to a special machine, which kneads the dough and dispenses the product. Most often, a mixture of salt and filtered water is added to the dough. The dough is kneaded for 15 minutes and sent to a separate compartment for ripening. Ripening can take from several minutes to several hours. The time interval depends on the scale of production and the policy of the manufacturing company.

The finished dough is sent to rollers. A huge press rolls out the dough into several thick sheets. There are several such rolls and after the last one the dough becomes very thin (the thickness is slightly less than 1 millimeter). The thin layer is cut into threads using special round knives (the process is automated).

The moisture is then removed from the noodles - the removal method depends on the manufacturer. The product can be dried/deep-fried and so on. Getting rid of moisture protects the product from the proliferation of microorganisms for which a humid environment is favorable. The threads are cut into the required blocks, doused with air, after which the dry noodles are sent to the cooling chamber. When exposed to air, the noodles cool to a temperature of 30°C.

The finished noodles undergo a thorough inspection. Employees make sure that it does not break or develop an uneven pattern. The product is also inspected for wet/greasy spots.

After this, the noodles are sent for packaging. The stacking robot packs the finished briquettes, and employees inspect their quality and integrity. After simple manipulations, the finished food products are collected in huge boxes and sent to distribution points.

Can I eat instant noodles?

All products that have undergone extensive industrial processing and are almost immediately ready for consumption, as a rule, are distinguished by the following characteristics:

long implementation period;
unjustified abundance of salt in the composition;
the presence of trans fats, preservatives, gluten and flavor enhancers.

This composition clearly indicates the low nutritional value of the product and a high degree of danger to human health. Excessive consumption of such food can lead to: obesity, exacerbation or development of acne, cardiovascular pathologies, diabetes, internal inflammatory processes, diseases of the gastrointestinal tract.

Some E-additives found in instant noodles can be fatal. Among the most dangerous additives are: E-102, 110, 124, 133, 211, 320, 621.

Nutritionists recommend giving up fast food products in favor of home-cooked food or going to a quality establishment. Remember that nutrition is an important aspect of human life and affects our functioning.

Opt for a healthy heart, minimal visceral fat and optimal digestive function. Approach nutrition scientifically and be healthy!

Despite the abundance of ready-made food and semi-finished products on sale, everything that is prepared at home is sure to taste better, be it soup, borscht or dumplings. Homemade noodles with eggs are especially tasty.

Basic recipe

There are a lot of recipes for this dish, but there is a basic and simple version. This is what the recipe for one serving looks like.

Homemade noodles for soup

Chicken soup itself is very tasty, but if you add not store-bought pasta, but home-cooked pasta, it will become even tastier and richer. For 3 liters of chicken soup, only one serving of homemade noodles is used.

Ingredients:

Cooking time: 20 minutes.

Calorie content: 150 calories.

The table should be covered with baking paper, for convenience, and all the flour should be poured onto it in a heap. Add a little salt;
Make a small depression in the top and crack an egg into it;
Knead the dough. The consistency is very cool;
It is necessary to knead continuously so that in the end it turns out very tight, homogeneous and elastic;
Once the required consistency is achieved, roll into a ball and leave for 10 minutes in a warm place;
Roll out into a very thin layer. Due to the lack of liquid, such dough constantly strives to roll back into a lump and you will have to apply force;
Leave the rolled out layer to rest for 10 minutes and let it dry;
Roll into a loose roll and cut into strips;
Carefully unroll each pasta so as not to tear it. You can add the resulting product to soup.

Noodles with eggs and milk

If you don’t want to knead stiff dough at all, but really want to pamper your family with delicious homemade noodles, you can prepare this dish using milk. Then the pasta will turn out very tender and no less tasty.

milk – half a glass;
flour - 3 cups;
one yolk;
salt and sugar - a pinch.

Time: 40-50 minutes.

Calories: 220 calories.

In a bowl, mix two and a half cups of flour, yolk, salt and sugar. Then gradually pour in all the milk;
Start kneading the dough with a spoon and then with your hands, adding more flour as needed;
You need to knead the dough into a stiff and elastic one so that the vermicelli does not fall apart during further cooking. To do this, knead the dough continuously for 10-15 minutes;
Leave the resulting ball to rest for 5-10 minutes, and then roll it out into a thin cake;
The thinner the cake, the more tender the final product will be. When rolling, add more flour as needed;
The cake should be 5 mm thick;
Lightly sprinkle the resulting layer with flour and fold it in half, then sprinkle it again and fold it again. The result should be a small envelope;
Cut the dough into strips. The width can be varied depending on how thick the noodles you want to get in the end;
Boil the finished noodles and season with butter.

Lenten vermicelli

Noodles are a universal dish, the products for which can be varied and replaced if desired. This simple and quick recipe is perfect for vegetarians, as well as for those who simply don’t have eggs on hand.

Ingredients:

0.5 cups of warm water;
2 cups of flour;
0.5 teaspoons of salt.

Cooking time: 45 minutes.

Calorie content: 110 kcal.

In a large bowl, mix flour with salt and add warm water. Mix well, adding water if necessary;
When the dough is rolled into a tight ball, transfer it to the table, which you first sprinkle with flour and continue kneading until smooth;
Let the mixture rest for 10 minutes in a warm place;
Roll out into a thin layer using a rolling pin or a special noodle machine;
The thickness of the layer should be no more than 2 mm. If using a noodle machine, it is best to use the penultimate hole;
Cut the dough into strips of the desired thickness and boil for 5-8 minutes in plenty of salted water.

When preparing noodles at home, it is best to listen to the following tips:

The steeper the dough, the tastier the final product. You need to knead the dough until your hands get tired - this is one of the best ways to check the desired consistency;
Also, the dough should be homogeneous and elastic, otherwise it will tear when rolling;
Don’t be afraid to add flour during the process - the noodles won’t be any worse;
The rolled out layer for cutting noodles should end up no thicker than 2 mm;
It is best to roll out and cut - on a wooden surface, using a heavy rolling pin and a very sharp knife;
After cutting the flour strips, you need to carefully unroll each of them and shake them;
The noodles can be dried and used next time. To do this, you need to carefully lay it out and let it dry for half an hour.

By following these simple tips, you can cook pasta tastier than in the best Italian restaurants!

The best chefs in the world advise making your own pasta at home. Even very good ready-made pasta cannot compare to their taste. The best flour that can be used to prepare this dish is a proportional mixture of ordinary wheat and durum wheat. If it is not possible to find such a mixture, simple flour is used - and based on it, delicious homemade noodles are obtained. The dough recipe can be classic or unconventional - it all depends on the preferences of the housewife.

Classic homemade pasta

These noodles can be boiled as a side dish or added to other dishes, such as lagman. For four servings you will need:

three eggs;
500 grams of flour;
25 ml olive oil (one deep tablespoon);
salt to taste.

The recipe for homemade noodles with egg is simple. The cooking technology is as follows.

Flour must be poured onto the table in a heap. In the center of such a kind of “volcano” you should make a depression into which the eggs are carefully driven. If desired, you can use just the yolks. Olive oil is poured in and salt is added. The flour and other ingredients are carefully mixed first with a fork and then with your hands. Kneading the dough is a complex process, so patience is required.

When the mass becomes homogeneous, it must be thoroughly kneaded. Then it is rolled into a ball, greased with olive oil and placed in the refrigerator for half an hour. When the time is up, the semi-finished product is ready and can be used to make thin pasta, spaghetti and other types of pasta.

Fresher pasta is prepared without eggs, but with water. The recipe for homemade noodles involves using two cups of flour and 0.5 cups of water. The dough is kneaded in the same way. This cooking option will appeal to vegetarians and people allergic to eggs.

Pasta for soups

The first dish will acquire a special taste if you use homemade noodles. It is necessary to strictly follow the cooking recommendations so that the culinary masterpiece is doomed to success.

Ingredients:

premium flour - 300 grams;
three eggs;
salt - 1 tsp.

Consider a recipe for homemade noodle soup dough. The cooking technology is below.

Lightly beat the eggs with salt in a separate bowl. The flour is poured onto the table in a high mound, in which a depression is made. The egg mass is introduced into this recess, and the resulting mixture is well kneaded until smooth. If the properties of the flour are such that the dough will fall apart, you can add a small amount of water.

The finished elastic and dense lump is rolled out into a thin layer, folded into several layers, generously sprinkled with flour, wrapped in cling film and put in the refrigerator. The semi-finished product should be cooled for about an hour, then you can cut the pasta itself. The shape can be any, but for soup, thin strips are most often made - vermicelli or classic noodles.

Cooking pasta using home appliances

Cooking pasta in a bread machine is a less troublesome process. All owners of such kitchen equipment can try the following recipe for homemade noodle dough.

Products used:

2/3 cup chilled water;
three egg yolks;
1 tsp. salt;
half a kilogram of flour.

The dough recipe for homemade noodles in a bread machine is not particularly complicated. The cooking technology is presented below.

All products are placed in a special container, then the “Dough” mode is activated. During the cooking stage, you need to ensure that the mass is as tight as possible. Additional flour may be required. After 10 minutes, the device turns off, the dough is placed in cling film, kept in the refrigerator for 20 minutes and is ready for use.

The mass is rolled out into a thin layer, cut into thin strips and slightly dried in the open air. The recipe for homemade noodle dough, as you can see, is very simple; even a novice housewife can handle preparing the product.

How to cook pasta without water

As you know, the most delicious noodles are those that are cooked without adding water. To make this homemade pasta, you need to prepare eggs, flour and salt. A measuring cup will help you maintain the exact proportions of the ingredients.

Prepare the dough for homemade noodles (recipe without water):

Flour (250 grams) is sifted through a sieve and laid out in a heap on the work surface.
Salt and pre-beaten eggs are added to it.
The dough is kneaded thoroughly.
When the mass becomes elastic and homogeneous, it is rolled into a ball and left for 30 minutes.
When the time is up, small pieces are cut from the lump of dough and rolled into flat cakes.
The layers should be very thin; if necessary, sprinkle them with flour. Then the dough should dry for a couple of minutes.
Thin circles are rolled into rolls, each of which is cut into strips. You can cut at different angles.
If the noodles will be used immediately, they do not need to be dried. Otherwise, it should lie in the open air, and only then can it be put away for storage.

The recipe for homemade noodle dough (without water) will be useful when preparing hot dishes that require various gravies.

Cooking pasta using a noodle cutter

The device helps to roll out the dough into the thinnest layer and allows you to cut pasta into various shapes (togliatella, spaghetti, lasagne, etc.). To prepare homemade pasta you will need 350 grams of flour, four yolks, 25 ml of vegetable oil (it will help to roll out the layer thinner). In addition, you can add cheese or vegetables to the mass, however, they must first be passed through a meat grinder.

So, we present to your attention a recipe for homemade noodle dough (for a noodle maker). Cooking technology:

1. The dough is kneaded until plasticity and softness are achieved. If it is too dry and crumbly, it is recommended to add a little warm water. Roll the mixture into a ball and leave it for half an hour under a linen towel.

2. The finished dough is rolled out using a kitchen appliance and cut into noodles. If the shafts do not cut the layer, it means it is too soft. It must be sprinkled with flour and passed through the rolling mechanism again. If the sheet is not grabbed, the dough is very dry. Then you should add a little water to it and roll it out again.

The best chefs and housewives shared their secrets for making perfect noodles:

Soups with pasta will not be cloudy if it is first immersed in boiling water for one minute.
The dough recipe for homemade noodles can be changed at your own discretion. This will result in colored pasta.
It is easier to make a long pasta by rolling the dough into a log and cutting it into slices. The resulting spirals can be unrolled.
Preparing the dough in a food processor or bread machine simplifies the process, while the finished pasta does not lose its taste, which is important.
Before rolling out, the dough for homemade noodles (the recipe does not matter) should be kept in a damp towel. In summer it is postponed for half an hour, in winter - for two.

How to make colored noodles?

Homemade noodles can take on any color if you add more or less eggs and additional coloring matter.

For 400 grams of flour you can use the following amount of additives:

1 gram of turmeric is dissolved in a teaspoon of warm water and added to the dough. The paste takes on a beautiful yellow-orange color.
Puree 200 grams of spinach to achieve a green color.
Homemade noodles (the dough recipe remains the same) will turn out red if you use three tablespoons of tomato paste.
Boiled beets (250 g) will give a purple tint.

Children really like colored pasta. This healthy and nutritious food will feed any little one.

Instead of completion

Any housewife can prepare as much pasta as she pleases, because the product stores well. If you use rice flour, the noodles will turn out milky white, if you use buckwheat and rye flour, the noodles will be dark brown. The kitchen is a place of experimentation, so don't be afraid to create a variety of delicious varieties of homemade pasta. For example, homemade rice noodles (the dough recipe for Wok is similar to those described above, only rice is used instead of regular flour) will help you create Asian and Japanese dishes at home, and buckwheat noodles will help you create Old Russian dishes.

Beat the eggs, mix with flour and knead into a tight dough. Add flour in parts and knead the dough well. Leave the finished dough to rest for 20-30 minutes.

Divide the dough into 2-4 parts.

Roll each part of the dough into a very thin layer, not forgetting to add flour so that the dough absorbs as much of it as it wants. The cake should be dense and difficult to roll out. Leave the finished dough layer to dry for 30 minutes.

Roll the dried dough layer into a roll. I take two layers, which I twist at the same time, not forgetting to lightly sprinkle them with flour. Using a large, sharp knife, cut the roll into thin slices. The thinner you get, the better.

Scatter the resulting homemade egg noodles in a thin layer on a towel or paper. Leave for 2 days, turning it over periodically. This is necessary so that our noodles dry properly and can be stored for a long time. If you are not going to store it, you can use it right away. It is best to store dried noodles in a pillowcase or any fabric bag so that they do not rot or bloom. Homemade egg noodles prepared according to this recipe will be an excellent alternative to store-bought pasta. After all, boiled for several minutes in boiling salted broth or water, it turns out very tasty. It is very convenient to use both for preparing first courses and as a side dish.

Bon appetit!

Step 1: prepare the flour.

First, sift the flour through a sieve onto the kitchen table. In the process, the flour will be saturated with oxygen, and the noodles will turn out airy and tender.

Step 2: prepare the yolks.

Now we need to separate the yolk from the white. To do this, take two cups and, using a knife over one container, carefully break the eggs one by one. Pour the white into one cup and the yolk into another. Why do this at all? If you are preparing the noodles for broth, the protein will color the liquid and produce a cloudy color.

Step 3: Add ingredients to flour.

So, with your fingers we make a depression in the center of the flour mound. Pour the yolks and salt into it.

Then add olive oil with a spoon. If you don’t have such oil on hand, then you can add vegetable oil. In general, olive oil contains vitamin E and antioxidants, which in turn promotes a rejuvenating effect on the skin. In addition, it has a positive effect on the human body, both for the digestive system and for the blood vessels and heart.

Step 4: The first stage of preparing the dough.

Now mix everything carefully with a spoon, making edges with your hands so that our ingredients do not spread across the table. And we begin to knead the dough with our hands. You do not need to use a blender or mixer for this process. Due to manual labor and a good mood, the dough will turn out very tender! So, knead until the dough becomes elastic, smooth and does not stick to your hands. Important: you can feel it with your hands - if the dough turns out to be too dry, add a little cold purified water; if too raw, add a little more flour.

Step 5: The second stage of preparing the dough.

The dough is almost ready! Make a ball out of it and wrap it in cling film. This process is important because if you do not cover the dough with anything, it can dry out prematurely, and only on the surface. Inside it will remain just as soft, but dry lumps will already appear in the dish, and thus they will spoil the entire taste and tenderness of the product. Leave the dough for an hour at room temperature.

Step 6: Prepare the dough to form the noodles.

We divide our test ball into several parts so that it is convenient to work with them further. Sprinkle the kitchen table with a little flour and place a piece of the ball on it. Using a rolling pin, roll out a thin layer. And if someone has a device like a dough sheeter collecting dust at home, be sure to use it. After all, this is an independent small tool with which you can prepare a lot of delicious dishes from dough, and drying noodles on it is as easy as shelling pears, since you can hang it in the air and then it will dry out faster. So, roll out all the pieces of dough and set them aside for 10 minutes so that they dry out.

Step 7: Cut the dough.

Now, one by one, on a cutting board with a knife, cut the layers of dough into strips according to the size you like best. If you want to make egg noodles for broth, then it is better to make smaller strips. If possible for 5 minutes leave the strips hanging so that the dough dries again, but this time on all sides.

Step 8: Form the egg noodles.

Then, on a cutting board or on the kitchen table, we give our test strips the desired shape. The dough turns out quite elastic, so don't worry about it becoming oaky and difficult to shape.

Step 9: Serve the egg noodles.

When the noodles are already ready, but still in a raw state, they can not be boiled immediately. One of the advantages of this dough is that it can be stored in the freezer for up to one month or in the refrigerator for up to three days. In order to cook the noodles, you need to heat purified water in a saucepan and lower the egg noodles into salted boiling water. Cooking time depends on the thickness of the dough strips. Stir them from time to time and taste them. If the dough is no longer raw, pour the water through a colander and, as they say in Italy before serving the dish, Buon appetito. Enjoy your meal!

- – Egg noodles can be served with various meat products or you can add sauce to the dish to make homemade Italian pasta.

- – When cooking egg noodles, be sure to watch the time! This dish is prepared very quickly. Therefore, if it boils over, all your work will go down the drain.

- – You can use water instead of oil to prepare egg noodles. True, the dish will not be as delicate in taste, but still tasty. For this amount of ingredients you will need 150-200 milliliters of lukewarm boiled water. Control the process so that the dough is not too dry, but not too soggy. Add the liquid gradually, mixing the flour and other ingredients well with your hands.