Making a good homemade noodle dough requires strong hands. Roll out a tight dough into the thinnest layer is difficult, but the result of your work will be appreciated. Homemade noodles can be prepared for future use by thoroughly drying the dough.
It is necessary
-
- flour
- egg
- water
- salt
- spinach
- cheese
Instructions
Step 1
Plain noodles.
Sift 1 cup flour into a deep bowl. Pour in 4 tbsp. spoons of water, a little salt and a beaten egg. Knead tough dough. Cover it with a napkin and let stand for 15 minutes. Roll out the dough on a wooden board into a very thin layer. Lightly flour the board and dough. Cut the rolled dough into narrow or wide strips. Let the noodles dry a little and then boil them in boiling salted water. Drain the water through a sieve and place the noodles in the boiling soup.
Step 2
Fried noodles.
Put 2 cups flour, 1 egg, a pinch of salt in a blender bowl, stir the dough.
Sprinkle 1 cup flour over a wooden cutting board, place the blender dough on it and knead the dough with your hands. Roll out the dough thinly on the board. Cut into several rectangles and preheat a dry skillet. Place one rectangle of dough on it and dry it on both sides. If you want the noodles more toasted, then the dough can be browned, and if not, then leave the layers white. Fold the dried layers on top of each other and cut into the noodles. Put the noodles in portioned plates and pour over the soup or broth.
Step 3
Green noodles.
Put some water in a saucepan and bring to a boil. Place the washed spinach leaves (75 g) in it. Boil. Grind the spinach in a blender into a green puree. Pour 2/3 cup flour in a slide on a wooden board, break 1 egg in the middle, grate hard cheese (75 g) and pour in the spinach puree. Knead to a tight dough. Add more flour if necessary. Roll out the dough on a floured board. The thickness of the layer is 2 mm. Let the layer dry a little in air. Cut the dough into large chunks, stack them on top of each other and cut into narrow noodles.
