Homemade vermicelli. homemade noodles

Despite the rich assortment of flour products presented to consumers in modern stores, many housewives spoil their loved ones with homemade noodles. Homemade noodles do not stick together when cooked and have an unforgettable delicate taste.

Homemade noodle recipe

Cooking noodles is a labor-intensive process, because kneading tough dough is not an easy task for fragile female hands. But the noodles turn out so appetizing and tasty that the effort and time spent are worth it!

Ingredients

To prepare the noodles you will need:

two eggs;
300 g flour;
5 g salt;
100-150 ml of water.

If you want to experiment and change the taste of the product, replace the wheat flour with rye or buckwheat flour.

Children can make colorful homemade noodles by adding beet, carrot, tomato or spinach juice to the dough. The more juice you add, the more intense the color of the noodles.

Noodle making process

Place the required amount of flour in a large container. Make a cone-shaped depression in the flour. Place eggs, salt and water in it.

Knead the dough. First, use a spoon to knead the dough. When the dough becomes thick, continue kneading it with your hands. The result will be a plastic mass.

Roll out the dough. To do this, place the dough on a hard surface sprinkled with flour and roll it out with a rolling pin into a layer 2-3 mm thick. Add flour under the rolling pin if the dough begins to stick to it.

Cut the dough. Using a knife, cut the dough layer into wide or narrow strips. Sprinkle the noodles with flour and leave for 20 minutes. Remove excess flour from noodles before cooking.

Prepare the noodles. Cook the noodles for 7 minutes.

If you are preparing noodles for long-term storage, it is recommended to dry them until they become brittle.

Italian noodle recipe

Ingredients

To prepare the noodles according to the Italian recipe, prepare in advance:

three eggs;
5 g salt;
40 ml olive oil;
300 g flour;
100 ml water.

The process of preparing Italian noodles

Pour flour onto the table and make a well in it. Add eggs, salt, water and oil.

Knead a stiff dough.

Form the dough into a “bun” and wrap it in cling film. Leave the dough for 25 minutes.

Roll out and cut the dough. Its thickness should be 2-3 mm.

Secrets of making noodles

To prevent the noodle dough from becoming covered with a dry crust, it is recommended to store it in cellophane.
Cook Italian noodles for 5 minutes.
The dried dough can be easily cut with a knife if it is first rolled into a tube.
Sliced noodles that are not dry are ready for cooking.
Before long-term storage, homemade noodles need to be thoroughly dried.

Previously, many women who strictly monitored their weight included dishes made from pasta, noodles and other flour products into the list of strictest taboos. Today it is reliably known that pasta made from durum wheat flour does not harm the figure at all.

Healthy homemade noodles

This is good news, since there are countless dishes that can be prepared from noodles, pasta or vermicelli. And some housewives prefer not to buy pasta, but to make homemade noodles themselves.

Store shelves today are literally overflowing with pasta from various manufacturers, of all shapes, sizes and even colors. But there is nothing tastier than noodles prepared at home, with your own hands, according to the recipes of our great-grandmothers, grandmothers and mothers.

But a modern woman already has a huge burden of responsibilities: work, household chores, childcare. Most often, in a free minute, you want to spend on yourself, and not stand for hours in the kitchen. So it turns out that we buy a finished product, trying to save our time.

However, if you want to pamper your family and friends, cook them homemade noodles. We are sure that this dish will warm their soul, because they will feel your boundless love and care. To make cooking homemade noodles take as little time as possible, involve your household members in the process. After all, everyone likes the taste of homemade noodles, and therefore it is unlikely that your family will refuse to help you prepare it. So, you can entrust your husband with the responsible and rather labor-intensive task of kneading and rolling out the dough, and the kids probably won’t refuse to help mom cut the noodles into thin strips!

Making noodles at home (recipe)

So, let's start by preparing the dough. To make homemade noodles you will need:

400 gr. flour
8 yolks
50 gr. vegetable oil
2-3 gr. salt
1 tbsp. water

Pour 400 grams into a large bowl or directly onto the table. flour, make a hole in the top.
Then, in a separate bowl, mix 8 yolks with salt, vegetable oil and 1 tablespoon of cold water, beat until smooth.
Pour the resulting yolk mixture into the well in the flour and begin to gently mix it with the flour. When the dough is thick enough, start kneading it with your hands.

The dough should be as tight and flexible as possible, The quality of the resulting noodles depends on this. Therefore, at the stage of kneading the dough, you cannot do without the strong hands of your beloved man - he will cope with the dough faster and better than you. The steeper the dough, the better the noodles will turn out, and therefore we call a representative of the strong half of humanity and solemnly entrust him with this important task, of course, under your strict guidance.

Before you start rolling out, leave the dough to rest for 10-15 minutes, covered with a towel or an inverted bowl.
Then we get to work again. To begin, sprinkle the table with a fairly thick layer of flour, place the dough on it, and begin rolling out, gradually pouring flour under the rolling pin in order to avoid the dough sticking to the rolling pin.

Turn the dough periodically while rolling out. so that it does not stick to the table. The thinner the dough is rolled out, the better, so, again, you can call a strong man for help. The ideal option is when the thickness of the dough does not exceed 1 mm.

In order to make short noodles from the rolled out dough, you need to cut the dough into strips of 1.5-2 centimeters, then fold the resulting strips into a pile, not forgetting to sprinkle them with flour to avoid sticking.

Now take a thin, sharp knife and start cutting the noodles, try to make them as thin as possible. During the cutting process, do not forget to turn over and shake the already cut noodles so that they do not have time to stick together.

If you decide to make long noodles, Then sprinkle the rolled out dough with flour and roll it into a roll, then cut it thinly and shake the resulting noodles so that they unfold.

Now you have reached the finish line, now all that remains is to dry the homemade noodles, to do this, spread them in a thin layer on a baking sheet sprinkled with flour or a table and leave them to dry for about 30-40 minutes.

What to make from homemade noodles?

Noodles can be prepared for future use, To do this, it must be dried until brittle, sprinkled with flour and stored in a linen bag.

Before cooking, place homemade noodles in a sieve and shake slightly to remove excess flour. Now everything depends only on your tastes and imagination.

Homemade boiled noodles are good as a side dish.
For milk soup lovers You will probably like the following cooking option: place the pre-boiled noodles in a colander, let the water drain, then pour in boiled milk, add sugar and butter to taste.
And chicken soup with homemade noodles - simply a classic of culinary art. To make homemade chicken noodles, you will need rich chicken broth. Separate the boiled chicken meat from the bones, cut into small portions, and place in the broth along with the noodles. Remove from heat after 10 minutes. after boiling. You can add a little chopped parsley.

Homemade noodles: many options

If you're not afraid to experiment in the kitchen, there are tons of different variations of homemade noodles you can make. For example, replacing wheat buckwheat flour and by giving up eggs, you get homemade buckwheat noodles.
For cooking rice noodles you will need 3 cups of rice flour, 2 tbsp. l. starch, salt and 2 cups of cold water.
In addition, those with a sweet tooth are sure to enjoy taste of chocolate noodles, to prepare which you just need to add about 40-50 grams to the dough. cocoa powder.
For lovers of unusual and original dishes, we can offer prepare colored homemade noodles, Moreover, it is quite simple. You just need to add a little beet or carrot juice to the egg mixture before mixing it with flour - as a result you will get single or yellow noodles.
In addition, using special knives and various molds, you can create various options. curly homemade noodles.

Homemade carrot noodles recipe

Another option for making homemade noodles is “carrot noodles”.

To prepare carrot noodles you will need:

200 gr. carrots
1 tbsp. butter
1 tbsp. Sahara
3 eggs
½ tsp. salt
3-4 tbsp. flour

Making homemade noodles:

Cut the peeled carrots into pieces and boil.
After the carrots have cooled, rub them through a sieve or grind them in a blender, add all the ingredients except flour, and beat.
Then, gradually adding flour, knead into a tight dough.
Divide the dough into 3-4 parts, roll out thinly and cut into long strips.
Boiled carrot noodles are an excellent side dish for meat and vegetables!

Don't be afraid to experiment in the kitchen and surprise your family! Bon appetit!

It would seem that there is no point in making dough for homemade noodles, when any store doesn’t offer any kind of pasta, and you can pick up anything - be it for a side dish or for the first course. And, nevertheless, when you suddenly want noodles in chicken broth, the factory ones are not suitable - well, it doesn’t turn out that way, it’s not homemade!

What's stopping us from making homemade noodle dough? Labor-intensive kneading process? There is such a thing, but in reality it’s not that complicated. Of course, if you are going to prepare noodles for future use (as our grandmothers did), then I agree that preparing the dough for homemade noodles and further cutting will take a lot of time. But you and I, thank God, do not live in times of famine, and you can make exactly as much dough as you are going to use right now, and if you get a little more, it won’t go to waste either.

Here's mine for The most delicious noodles are made from sifted premium white flour, eggs and salt. But it’s really very difficult to knead the dough for homemade noodles using eggs alone, so many people, including me, add water to the mix.

I do this: I take about half a glass of chilled boiled water and break it into it, shake it, add some salt and, first pouring a small amount of flour into a bowl, add a mixture of eggs and water. I use a fork to knead it quite lightly. Then, gradually adding flour, I continue to knead and bring the dough to a stiffer state, and then I knead the resulting bun on the table, continuing to add flour to the board. The dough will gradually absorb more and more flour, and in the end it should turn out tight, therefore, in order to knead it properly, you need to knead it on the board for a long time until your hands get tired.

I check the readiness of the dough this way: I cut the bun with a knife and see if there are any voids left on the cuts. If the dough is porous, then you need to roll it a little more, if it is homogeneous, then enough.

The finished dough should be allowed to rest for a while (about 15 minutes), covered with something so that it does not dry out, for example, a bowl. During this time, the flour gluten will disperse even better, and the dough will become elastic. And after that you need to knead the dough on a board with flour.

I would like to draw your attention to the fact that the dough for homemade noodles must be cool - this is a prerequisite, otherwise your noodles will subsequently quickly boil and become soggy.

Now you need to roll out the dough with a rolling pin into a large thin cake. This will also require physical effort, but you should try to roll out the cake as thin as possible, ideally if it is 1-1.5 mm thick. Do not forget to constantly add flour under the rolling pin and on the table. I can’t say exactly how much flour you will need in the end - 2 cups, maybe more, I just put the whole bag in front of me - as much as it takes, so much will go.

If you get quite a lot of dough, then divide it into 2-3 parts and roll out several flat cakes with a smaller diameter.

Before you start cutting the noodles, these cakes need to be dried a little. In our apartment, the humidity is low, and everything dries instantly - while you are rolling out one cake, the second one has already reached its condition, and you can cut it. If your house is damp, leave it to sit a little longer (some even dry it like laundry - on a line), but most importantly, don’t overdry it and don’t forget to sprinkle some flour on top.

We cut the noodles as you like - if you want to get long ribbons, then first roll the flatbread into a roll, then cut it transversely into strips of 4-5 mm. And if you want to get small noodles, then immediately cut the layer into strips 4-5 cm wide and then, placing these pieces of dough one on top of the other (again, sprinkling with flour so as not to stick together), cut thin noodles 1.5-2 mm.

Before putting the finished homemade noodles into the broth (if you are preparing the first course), you need to shake off excess flour from it, and if it is dried, then simply put it in a sieve and shake, as if sifting, then your broth will not be cloudy, and you will have a delicious homemade noodles!

Homemade noodles - aromatic, tender, made from natural ingredients - are a worthy alternative to industrially produced pasta. And how many delicacies can be prepared from it: delicious chicken soup, like in your grandmother’s childhood, the beloved udon with vegetables and sesame dressing, or Chinese wok noodles, like in the boxes from films with Jackie Chan.

If you have the right ingredients on hand, even an inexperienced housewife can knead the dough for homemade noodles. The main thing is to get inspiration, and also strictly follow the instructions and advice of famous chefs.

Egg-based noodles are a classic of the “pasta genre”, at home they turn out light and tender, they can be prepared immediately before cooking or made for future use, the product is stored in an airtight bag for a long time. The recipe is simple, the ingredients are publicly available, the necessary kitchen equipment is minimal, just a knife, cutting board and rolling pin.

To prepare egg dough for homemade noodles, you will need the following products:

premium flour (or durum wheat) – 250-450 g, the exact amount depends on its quality and the size of the eggs;
yolks – 3 pcs.;
table salt – 1 tsp;
vegetable oil – 1 tbsp. l.

Step-by-step preparation:

Lightly beat the yolks with salt. Why do experienced chefs recommend excluding proteins from preparing noodles? This part of the egg will take away the bright yellow color of the finished product and make the broth cloudy.
Sift flour into the whipped mass, so it will be saturated with oxygen.
Add butter and knead into a stiff dough. You need to knead it until it is homogeneous, smooth and elastic. The dough should not stick to your hands!
Form a ball, cover with a towel or cling film, and leave it to “rest” for an hour.
Divide the dough into pieces convenient for rolling out.
Sprinkle the table with flour and roll out each piece until thin, but without fanaticism - 1-1.5 mm is enough.
Hang them to dry (for example, on the back of a chair) for 10-30 minutes. There should be no drafts in the room! Turn over periodically and make sure they don't dry out.
Cut each layer into thin strips. You can first roll it tightly or cut it in half, fold it twice, cut it again and lay the resulting pieces on top of each other.
The semi-finished product is ready - put it in the soup for 5 minutes or dry it well in the fresh air for further storage.

Such egg noodles cook quickly, perfectly absorb the aromas of neighboring ingredients, their color is rich yellow, and the broth, in contrast, turns out perfectly transparent.

Recipe for noodle cutter

Egg dough, prepared from just two ingredients, is ideal for this kitchen device.

We will need:

flour – 200 g;
chicken eggs – 2 pcs.

You can add another pinch of salt, but be extremely careful, because... even one miniature crystal that has not completely dissolved in the egg mass can damage the teeth of the device.

How to prepare dough for noodle cutter:

Stir the eggs with a fork or whisk and pour them into the flour. The latter should be twice as much as the whipped mass.
Knead the dough as stiff as possible, for this we constantly add flour.
Give it a flat shape by slightly rolling it out with a rolling pin.
On the noodle cutter, set the thickness regulator to “1” - this is the maximum value. Roll the dough several times until it becomes elastic.
We change the mode to “2” and continue rolling. We change the modes and repeat the steps until we reach the minimum value (usually “8” or “9”), which allows us to obtain a perfectly thin layer of dough.
We put on the noodle attachment and cut.
Dry the finished product well, first spreading it out in a thin layer or hanging it.

Homemade noodles prepared according to this recipe are tender, long, and can be used as a side dish for meat/fish/vegetable dishes or added to soups/broths. It is stored without losing its shape and properties for up to two to three weeks.

Choux pastry for noodles

This dough recipe will appeal to those who like to experiment when the classic cooking method is boring or doesn’t seem very successful. Boiling water makes it possible to obtain amazing softness and plasticity of the finished product.

Among other advantages:

rolls out without any effort;
easy to mold;
does not stick to hands;
does not require endless addition of flour.

In addition, it is almost impossible to spoil the choux pastry.

Ingredients:

flour – 400 g;
boiling water – 250 ml;
salt – 0.5 tsp;
olive or sunflower oil – 50 g.

Step-by-step preparation:

Pour oil into boiling water, salt the resulting mixture, and add 1⁄2 part of the flour.
Mix with a mixer (installing the dough attachment) or for 10-15 minutes in the bread machine in the “Dough” mode. At first, you get a mass of incomprehensible consistency with an abundance of lumps, but after a few minutes the dough becomes smooth, elastic and homogeneous.
Continue kneading, gradually adding the rest of the flour. The result should be a tough, yet very soft dough. If you have mixed it, the situation can be saved using a regular plastic bag: place the dough inside for 30 minutes, it will become more pliable, resembling soft plasticine.

That's all, all that remains is to roll out thin layers and cut them into long narrow strips, as described above.

What dough to make rice noodles from?

Popular in Asian cuisine, rice noodles are easy to prepare at home. The dough recipe for it is not much different from its egg counterpart, the only difference is that rice flour is used instead of wheat flour.

It can be purchased in grocery hypermarkets, or obtained at home by passing pre-washed and dried rice cereal through a coffee grinder, grinding it with a blender or in a food processor.

To knead the dough, you will need the following ingredients:

3 large eggs;
a pinch of salt;
0.5 kg rice flour.

Let's prepare it like this:

Pour flour into a bowl.
We make a hole in it.
Beat in the eggs, add salt, and knead into a stiff dough.

After this, cover it with a towel and leave for 30 minutes. The remaining steps are identical to those described in previous recipes.

For the udon noodles

Unusual pasta, similar to thick, long threads, is considered fast food in its homeland. However, this does not prevent the product from being of the highest quality. Udon noodles are prepared from wheat flour with the addition of water and salt; the color differs from the egg variety; here it is snow-white. Shades may vary, it all depends on the type of flour used. There are many options for preparing dough for homemade udon noodles; we’ll use the basic one.

Ingredients:

Unrefined wheat flour (wallpaper) – 500 g, premium quality – 150 g;
boiling water – 1 faceted glass;
salt – 4 tbsp. l.

Step-by-step preparation:

Combine the salt with boiling water, stir the liquid until the crystals are completely dissolved.
In a separate bowl, mix two types of flour.
Make a funnel, pour the saline solution into it, and knead the dough.
We form a ball out of it, wrap it in cling film, and roll it into a thin cake.
We fold it in several layers and roll it out again, wrapping it with a new layer of film (you can use a plastic bag). We repeat the cycle 4-6 times.
Once you have a smooth, delicate dough structure, leave it to “rest” for 4 hours.
Roll out the workpiece again to 3 mm thickness.
Sprinkle with flour, roll into three layers, and use a sharp knife to cut into rings 2-4 mm wide.
We transfer the semi-finished product to a cutting board or other surface convenient for placing in the freezer. Freeze the udon noodles for 1 hour.
We prepare Japanese culinary masterpieces from it - kare-udon, tempura-udon, yaki-udon, etc.

Unused noodles can be stored in the freezer in an airtight container for up to 30 days.

How to knead dough for wok noodles

When preparing the incredibly popular boxed noodles, the vegetable and meat components, and, of course, the sauce matter. Strangely enough, such close attention is not paid to the pasta itself, on which the dish is based.

If you want to prepare this Chinese delicacy at home, you can knead the dough from buckwheat, rice or wheat flour; egg wok noodles are no less in demand. Choose the option that you like, equally tasty Wok made from funchose and soba.

Ingredients:

flour of your choice (rice/buckwheat/wheat) – 220 g;
eggs – 2 pcs.;
salt to taste.

The cooking technology and the specifics of slicing are no different from the recipes already discussed:

Lightly beat the eggs with salt.
Add 2/3 of the flour, knead the dough, gradually mixing in the remaining 1/3 of the flour.
Having achieved a homogeneous, elastic state of the dough, wrap it in plastic wrap and put it in the refrigerator for 30-60 minutes.
Roll out 2mm layers and roll them into rolls.
Cut into strips, 5 mm thick.

This completes the process of preparing thin noodles.

Homemade noodle dough for soup

Cooking time is 1 hour. 20 minutes is the preparatory stage, 40 minutes is the time required for the dough to rest.

Ingredients:

1 egg for every 100 g flour (one serving of noodles is enough for a pot of soup);
a pinch of salt;
a teaspoon of vegetable oil.

Step-by-step preparation is already described in the egg noodle recipe; in addition, keep in mind a few useful tips when cooking:

To knead the most delicious and tender homemade noodle dough for soup, no water needed at all.
It is better to take homemade eggs, with a bright orange yolk, then the noodles will turn out tasty and beautiful.
The main thing in this recipe is to roll out the dough very thinly and cut the flatbread equally thinly.
If the soup is being cooked for children, you can add natural dyes, such as tomato or spinach, to the dough, the finished product will be colored, and therefore attractive and appetizing for children.

Although kneading the dough for homemade noodles requires some effort, your household will more than appreciate the end result. After all, no variety of store-bought pasta can compare with a natural, flavorful dish prepared by yourself!

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 well.
When the mass becomes elastic and homogeneous, roll it into a ball and leave 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, lasagna, 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 mixture, although 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 maker 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.