Many products are sold in finished form or semi-finished products. This significantly reduces the cooking time, but deprives them of natural and natural taste, as well as rich flavor. Today we will talk about homemade noodles, and more specifically about its production and subsequent storage.
Homemade Egg Noodles: Recipe Dough
Taking care of relatives and friends, many hostesses try to use only fresh and real products for relatives, friends and, especially, for children. Pasta is used when cooking soups, side dishes, salads, and even for baking. To create homemade noodles you need the following products:
- wheat flour - 350 g;
- chicken egg - 3 pcs .;
- vegetable oil - 40 g;
- salt - 10 g
The cooking time takes a little more than one hour, and the energy value of 100 g will be 280 kcal.
For mixing the dough, a deep bowl is required. Oil is poured into it, the eggs are driven in and the whole mass is stirred in a quick movement of the fork in a circle. Then it should be very slowly and gradually introduce flour into the mixture to improve the process of kneading the whole dough. Initially, it is easier to use a fork for mixing the mass, and then proceed to manual kneading.
When using a food processor, this process of creating a stiff dough will significantly reduce the time of cooking noodles and reduce the complexity of the entire process of creating this semi-finished product.
Having made a dense and steep dough, it should be postponed for fifteen minutes, and then knead again until elastic. After putting in a plastic bag and send in the refrigerator for half an hour.
After this time, the dough for homemade noodles should be cut into several pieces, each of which roll out with a rolling pin to a thickness of three or four millimeters, and leave to dry for ten minutes, and then turn over to dry the other side for another ten minutes.
After starting to cut - roll the dough into a roll and cut the egg noodles of the required thickness across the package, and then dry it.
These semi-finished products can be immediately boiled or stored in a jar, plastic bag.
Rice noodle dough recipe step by step
This dish can be used with only one additive - butter, and still the noodles will be delicious, satisfying. Rice flour, used to create semi-finished products, became known only after the Great Patriotic War. Prior to that, it was made only from small and broken rice, and now this flour is a fairly common and well-known product. For personal cooking homemade rice noodles will need:
- rice flour - 0.5 kg;
- chicken egg - 3 pcs .;
- salt - 10 g;
- water - 30 g
For mixing the dough and cooking this semi-finished product will take one hour, and the nutritional value of one hundred grams will be 260 kcal.
The recipe for making noodles is to consistently perform the following actions:
- In a deep plate, beat the eggs and salt, trying to prevent the formation of large bubbles. You can also use a blender for this process;
- Flour the flour onto the work surface, forming a small hole in the center in order to pour the beaten eggs into it. Starting the process of kneading dough, you need to remember that this is a very time-consuming and slow process. If necessary, you can pour a spoonful of water. The result should be a dough of a supple, soft consistency;
- The next step is to split the dough into several equal parts the size of an egg, each of which should be rolled very thinly;
- Sprinkle the resulting almost transparent layer with rice flour and leave to dry for twenty minutes, then turn over the layer, sprinkle with flour again and leave to dry on that side for the same time.
- Each layer is cut into thin strips - this will be the necessary rice noodles, which can be folded and stored in a dry bag.
All proportions of products should be strictly observed to get the correct thickness of the product.
Dough for homemade Chinese noodles
Recently, archaeologists in one of the Chinese provinces found an earthen pot with leftover noodles. This was the main proof of the love of the Chinese people, to such independently prepared dough products, like noodles. To create this semi-finished product you will need:
- water - 200 g;
- wheat flour - 500 g;
- salt to taste (2-3 g).
To create real Chinese noodles will take two hours, and the caloric content of one hundred grams of food will be 270 kcal.
Pour the sifted flour in the form of a slide on a work surface to knead the dough. In the center of the "mountains" to make a hole, pour in the water and start the batch. The result should be a cool, dense dough. By taking cold water to make noodles, the dough will also be more resilient.
After wrapping the resulting flour into a cling film, send it to the refrigerator for one hour. After this time, get the dough, divided into several pieces.
Roll out all parts with a rolling pin until a practically transparent layer is formed, sprinkle each of them with flour and leave to dry for ten minutes, then turn over and leave to dry the other side for the same time.
Cut home-made Chinese noodles of the required thickness, boil them and try them with sour cream, butter, meat dishes and fresh salads.
How to make a semi-finished product
The correct process of making homemade noodles from dough is slightly different from simply rolling the dough into a regular layer using a rolling pin and cutting it into strips with a sharp knife.
Chinese culinary specialists carry out all the processes for creating noodles by hand. After the dough was kneaded, it stood in the fridge for about an hour and rolled into a long tow. The two ends of the harness are taken in both hands and, making jerky sweeps, are thrown alternately down, up, twisted in the right and left sides.
Only after this, they sprinkle it with flour and begin to pull it into thin, long threads, which are the right way to make noodles.
In the natural manual process of cooking this semi-finished product, it should be used in the creation of a variety of dishes at once, so that the noodles do not lose their appearance and taste.
Storage features
The creation of this semi-finished product is a rather difficult process that should not be repeated on a daily basis in connection with other pressing household chores.
Emerging questions about drying home noodles and storing it can be solved in the following way:
- Purchase special racks for placing noodles on them that require drying or use the backs of chairs, a clothes dryer, which must first be covered with clean linen towels;
- In case of need for a long storage of the product, freezing is the best method. To do this, the semi-finished product is gently laid out on a flat surface, sent to the freezer for ten minutes, and then shifted to clean, dry containers. This allows you to increase the shelf life up to six months;
- Dried noodles should be brittle, tough, dense. With proper drying of these products, storage can be made by immersing the product in an airtight container, sent to the pantry, kitchen cabinet.
Having spent one day to create homemade noodles, you can enjoy your family, friends and guests for a whole year with delicious, healthy and hearty dishes from this semi-finished product.
Useful tips
Useful properties of homemade noodles due to the high content of vitamins E, group B, fiber, which are part of wheat flour. Rice noodles are considered to be a dietary dish and are perfect for children, people with weak immunity, stomach problems. Buckwheat noodles contain a lot of iron and can increase hemoglobin. Homemade food is always considered the most useful and much higher valued, therefore, using the recipe for creating any noodles, remember that:
- When choosing flour for the dough, preference should be given to first grade or wholemeal flour. This will help to keep more vitamin and minerals in the product;
- For noodles, it is better to use non-carbonated mineral and chilled water - the dough will be more elastic, glossy in appearance after settling in the refrigerator;
- For egg noodle recipe, only fresh eggs should be taken - the lack of freshness of this product will cause the dough to rip when rolling;
- The knife for cutting strips of noodles should be taken sharp, the dough should in no case stick to it;
- The longer you knead the dough, the more delicious the homemade noodles will be.
This semi-finished industrial production is very dangerous for health, does not contain the necessary vitamins and minerals, can lead to addiction and obesity. Only home cooking noodles is aimed at maintaining health.
Another recipe for homemade noodles is in the next video.
