A real lagman can only be obtained using homemade noodles. Pulling the noodle dough is a laborious process, but the aroma and flavor it gives to the dish is well worth the effort.
It is necessary
-
- 500 grams of wheat flour;
- salt;
- soda;
- water;
- vegetable oil.
Instructions
Step 1
Take a deep bowl and pour a pound of wheat flour into it. It is best if the flour is of the first grade. Add two pinches of salt to the flour. In a separate bowl, beat one chicken egg and add to the flour in a bowl. Stir the mixture with a fork. Pour 125 grams of water into a glass and gradually add to a bowl. Knead the dough by hand, in a circular motion. It will be quite viscous at first and will therefore stick to your fingers. But do not rush to add flour, keep kneading. Gradually, the dough will crumble and become pliable. As soon as it becomes less viscous and stops sticking, dust the table with flour and continue kneading the dough on the table. The kneading process is laborious and should take at least 15 minutes. All this time, crush the dough with your fists, knead in a circular motion, flatten. Periodically fold the layer in half, roll it into a ball and flatten it again with your fist. Then shape the dough into a ball, wrap it in plastic wrap and refrigerate for an hour.
Step 2
After one hour, dilute 1/2 teaspoon of baking soda and the same amount of salt in 200 grams of water. Pour the solution into a large bowl. Remove the dough and knead it by immersing it in a solution of baking soda and salt. This process requires special care, as it should give the dough elasticity. After the dough is well kneaded, start pulling it into a small rope and crushing it again. Repeat this procedure several dozen times, tapping the stretched dough on the table surface. Shape the dough into a 6 centimeters thick cylinder. Begin plucking off quail egg-sized pieces. Make balls out of the pieces, and then stretch them. Lubricate the workpieces with vegetable oil.
Step 3
Take one of the blanks and pull on both ends. Stretch the noodles evenly over the width of your arms. Fold it in half and pull again, twisting slightly. Fold the thinned noodles in four. Dip your fingers in vegetable oil and run the noodles between your index and thumb to fix all kinds of imperfections. Set the noodles aside and do the same for each of the pieces.
Step 4
Pour 3 liters of water into a large saucepan and add salt to it. Bring the water to a boil and, without reducing the heat, place the noodles in the saucepan. Once the noodles float, remove them with a slotted spoon and put them in a colander. Rinse the noodles with cold water, drizzle with vegetable oil and stir.
