Bakery products

Egg noodles


Ingredients for Making Egg Noodles

  1. Premium wheat flour 200 grams
  2. 5 egg yolks
  3. Olive oil 1 tablespoon
  4. 0.5 teaspoon salt
  • Main ingredients Eggs, Flour
  • Serving 4 servings
  • World CuisineAsian, Oriental

Inventory:

Cutting board, Deep bowl, Kitchen table, Knife, Tablespoon, Teaspoon, Cloth, Rolling pin, Sieve, Two cups

Cooking Egg Noodles:

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 be airy and tender.

Step 2: prepare the yolks.

Now we need to separate the yolk from the protein. To do this, take two cups and with a knife over one container, gently break the eggs alternately. Pour the protein in one cup and the yolk in another. Why do this at all? If you cook noodles for the broth, the protein will stain the liquid and give a cloudy color.

Step 3: add the ingredients to the flour.

So, with our fingers we make a depression in the center of the slide from the flour. Pour the yolks and salt there. After a spoon, pour in the olive oil. If this oil was not at hand, then you can add vegetable. In general, olive oil contains vitamin E and antioxidants, which in turn contributes to the rejuvenating effect on the skin. In addition, it has a positive effect on the human body, both for the digestive system and for blood vessels and the heart.

Step 4: the first step in preparing the dough.

Now we mix everything carefully with a spoon, making the sides with our hands so that our ingredients do not spread on 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 good mood, the dough will turn out very tender! So, knead until the dough becomes elastic, smooth and sticks to your hands. Important: you will feel with your hands - if the dough turns out to be too dry, add a little cold purified water; if too raw - a little more flour.

Step 5: the second stage of preparation of the test.

The dough is almost ready! We 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 prematurely, and only on the surface. Inside, it will remain just as soft, but dry lumps in the dish will already be caught, and thereby they spoil the whole taste and tenderness of the product. Leave the dough for an hour at room temperature.

Step 6: Prepare the dough for noodle formation.

We divide our test ball into several parts so that it is convenient to work with them further. Sprinkle a little flour on the kitchen table and spread a piece of the ball on it. Using a rolling pin, we roll out a thin layer. And if someone has a dusting device at home, such as a dough sheeter, be sure to use it. After all, this is an independent small tool with which you can cook a lot of delicious dishes from the dough, and to dry noodles on it is easy, as it can be suspended in the air and then it dries faster. So, roll out all the dough pieces and set them aside for 10 minutesso that they dry out.

Step 7: chop the dough.

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

Step 8: form the egg noodles.

Then on the cutting board or on the kitchen table we give our test strips the desired shape. The dough turns out to be quite elastic, so do not worry about the fact that it can become oak and will not give in to shape.

Step 9: serve the egg noodles.

When the noodles are ready, but still in a raw state, it can not be boiled immediately. One of the advantages of this test 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 the purified water in a saucepan and lower the egg noodles in salted boiling water. Cooking time depends on the thickness of the test strips. Stir them from time to time and taste them. If the dough is no longer raw, pour water through a colander and, as they say in Italy, before serving the dish - Buon appetito (Bon appetite). Good appetite!

Recipe Tips:

- - Egg noodles can be served with a variety of meat products or prepare a sauce for the dish to make homemade Italian pasta.

- - When cooking egg noodles, be sure to keep track of the time! This dish is prepared very quickly. Therefore, if it boils, all your labors will go down the drain.

- - You can use water instead of butter to make egg noodles. True, the dish will already turn out not so tender in taste, but still tasty. For such a quantity of ingredients, 150-200 milliliters of barely warm boiled water will be needed. Control the process so that the dough is not too dry, but not too wet. Add the liquid gradually, mixing the flour well with other ingredients by hand.