Recipe test for pasta at home. So, the "right" macaruns should

10.05.2021

And if now we basically buy noodles in the store, then quite recently, no Russians have no choice for the Italian hosters, and they constantly did pasta at home. There is nothing difficult in this (especially if you get a typewriter for pasta), but you will know exactly what products are your pasta. Today you are waiting for a long reading - first the recipe itself, and then video and the story about the various methods of cooking pasta.

How to cook pasta, noodles and pasta at home

In Italy, for the preparation of pasta, TYPO 00 flour from solid wheat varieties is used, and if you are going to cook from your pasta dishes of Italian cuisine, look for it in supermarkets: this is a flour of a particularly thin grinding, and the paste is more dense and not so good. However, if such a flour was not found, take the usual wheat flour of the highest grade, with her pasta will not turn out like that of Italian grandmothers, but also quite good.

Satch out 200 grams of flour into a bowl, scatter two large chicken eggs, add a pinch of salt and knead the dough. It should turn out to be steep, but elastic, and at the same time do not stick to the hands, so when you cook pasta, you may need to add some flour or water. It is impossible to predict it - it all depends on the quality of flour, egg weight, air humidity and other factors, but over time you will learn to feel the right consistency of the test. Energetically becomes the dough, roll it up in a tight ball, cover and let half an hour or longer relax.

Roll the ball from the dough into the sausage and cut it into several smaller balls. Roll down every ball into a thin rectangle, sprinkled with flour and the surface of the table, and the dough itself from the top - to fastened faster and does not stick to the table and the rope. Rolling out all the dough, arche with a sharp knife and cut it with strips of the desired thickness (for spaghetti and noodles - very narrow, for Taghethella - wider), rectangles for or beshbarmak, or any other shape that you like. The dough for all varieties is preparing in a similar way: it is better to cook them right away, but all the other varieties of pasta stands first to dry, and then remove into the refrigerator or freeze.

How to cook pasta with a typewriter for paste

From the kitchen inventory for the method described above, only a bowl, a rod and a knife, but besides them, you will need an incomplete strength - still knead it, and then rolling the cool dough is not as simple as it seems at first. In this sense, a very useful tool is a machine for pasta - so useful that I strongly recommend getting to her to everyone who loves pasta, noodles and so on, and regularly prepares dishes with them. Such machines are hand-held, electric, and in this role I made nozzles for a mixer, about which I wrote quite recently.

The kit includes three nozzles, one of which serves to rolling the test, and the other two to cut the rolled sheets on Linguini and TagliaThelle, respectively. Such a disposition surprised me - for some reason I expected that it would be possible to change the width of the cutting, there are only two rigidly fixed options, for switching between which, in addition you need to change the nozzles. At the same time, their width is only about 10 centimeters, that is, it is better to initially not to overdo the amount of dough that you will roll at a time.

Nevertheless, in practice, make a paste with these nozzles is quite convenient. Having installed a dough rolling nozzle - it is attached to a special connector in the head of the mixer, - turn on the second speed (the instruction offers to set the speed from 2 to 4, but the smaller it is, the less risk to spoil something), and set the thickness of the dough 1 . First, ride a small piece of rested dough a couple of times so that it turns into a thick, but flat sheet, and then skip it several times through the nozzle, folding in half after each rolling so that the dough becomes the maximum ellastic. After that, reduce the thickness of the test of 1 division, each time, rolling the sheets through the nozzle 2-3 times until you reach the thickness of the test 5. After that, you can install the selected nozzle for cutting the dough and skip all the rolled sheets through it. So that the pasta did not stick, do not greading with the flour for sprinkles, the nozzles themselves do not need to wash the nozzles after the end of work - instead, give the test to dry and clean the nozzles using a tissue that is included in the slipper.

In principle, your pasta is already ready: it can be either dried, waving on a special stand, a box with which I captured a couple of photos above, and then either remove into the refrigerator, or freeze to better times. In the latter case, it is better to roll the paste with nests, for the convenience of storage. In Kitchenaid, by the way, in addition to these nozzles, there is also a press that allows you to form tubes of various diameters, spirals and spaghetti, but for my needs there is still enough these.

For better clarity, I took off the video doctor of homemade pasta, which, in my opinion, is quite detailed and exhaustively describes this process:

(As you know, video processes are not my horse, so I will be very happy if you leave your comments on what you liked, but what is not to do it even better).

If you are interested in the nozzles that participated in the shooting of this video, then they are roller knives for the Kitchenaid paste.

Finally, I will give advice - more homemade paste, noodles and pasta, good and different! They are standing.

This classic recipe for Makarons is based on Italian Merenge, therefore, it is desirable to purchase a confectionery thermometer to prepare this cake, as it is very important to correctly determine the temperature of the cooked syrup. Makaroni on Italian Merenge is more stable. For French meringues, cook syrup is not needed, proteins are simply whipped with sugar.

In preparation, the macarons is important accuracy, every gram of the product for gold weight, manifest a pedantic accuracy in weighing ingredients. Accurate kitchen scales are not a whim, but a strict need.

In this case, the fragrant Ganash is used as a filling, it is worth making it on the day before, so that Ganash managed to stand and acquire the necessary consistency.

So, first you need to mix almond flour and powder. Sift, warm up 3 minutes at 120 degrees.

Then add dye and protein number 1. It is worth noting, to obtain a good result, you should not take fresh eggs, the protein must be "aged", let the proteins stand out outside the refrigerator at least a day, be sure to close the tightness, so that the crust is not formed. In his book "Macaron", Pierre Erm consists and consistent with one week in the refrigerator at all.

Now you need to cook syrup. To do this, mix sugar and water, a saucepan to enter the middle fire.

Great up to 110-114 degrees.

Separately begin to beat the proteins No. 2 before the appearance of foam.
To start pouring the syrup with a thin flowing, without affecting the walls of the bowl and whiskers of the mixer, so that the syrup did not sprinkle. Beat to meringue cooling (7-10 minutes to a temperature of 30-35 degrees).

Stir almond flour and all the contents of the bowl. In the units to enter the meringue. Mix to the state of "heavy tape" clockwise, while the bowl is twisted counterclockwise. Here, the measure is important, the main thing is not to move if the ingredients form a homogeneous mass, it flows with a ribbon, immediately stopping squeezing.

Confectionery bag to fill with a flat circular nozzle with a diameter of 8-10 mm. Castle shifting into the bag. Sent pasta in a chess order (so it would be better to pass air circulation and pasta will be perfectly punishable). In order for the macarons to be one size, on parchment paper, you can draw mugs and disembark the dough. Now there are special silicone mats for the macaron, they immediately outlined the borders of the cake.

After the lescape, be sure to knock each side of the table several times, so that the dough spread uniformly and retired the resulting tails and excess air. Some masters advise to leave the recessed macarons at room temperature for about an hour, to form a crust. In my experiments it did not need it, the cakes rose, the skirt was formed, the surface is smooth.

Preheat oven to 145-150 degrees, convection mode (if any). Of course, you need to thoroughly know your oven, you need to bake several times to understand what mode is suitable for baking these French cakes. Bake pasta twelve-fourteen minutes: first 7 minutes, and then turn the baking line by 180 degrees and also bake the remaining time.

Remove sheets with a baking sheet after baking, wait when the blanks are cooled, and only then remove from paper (or silicone rug). During baking, you can observe how halves rise, and a skirt is formed. If it is not, then there may be a number of reasons for this: the ingredients were incorrectly weighed, the dough is not essential enough (too tight), low pasting temperature.

Prepare Ganash. Malina to grind, pierced in a blender, wipe through a sieve, add sugar to taste. Boil cream, pour them onto bitter chocolate, stir. Gently mix with raspberry puree. Beat Cover the food film and leave for a day, then Ganash will become plastic and will keep a good shape.

Pick up the size of the macaronis on the classic recipe. Fill the pastry bag Ganash, squeeze on one of the half of Ganash, press the second half. Tasty put in the center of the filling a fresh berry, it will give a bright taste and aroma.

Spaghetti can become a garnish to almost any dish. They are preparing in several ways. But many mistresses are afraid to use this type of paste, as they do not know its cooking technology. Thanks to this article, you will learn not only correctly cooking spaghetti, but also make the most delicious dishes.

How to cook spaghetti - cooking secrets

In appearance, this paste resembles a thin straw. During the preparation of Spaghetti, it is important to consider that pasta increase 3 times. But they are accepted in a dry form. So one portion requires 50 g of product.

Spaghetti is taken to cook. In this case, there is a certain proportion of dry product and water. For every 200 g of paste, it is necessary to use 2 liters of fluid. Such an abundance of water is not accidental, so the pasta is challenged from all sides, and they will not be closely in a saucepan.
There is an opinion that spaghetti is prepared only by special dishes. Experienced hostesses argue that the pan can be any, but with a thick bottom. The main condition of the delicious dish is to comply with the technology of its preparation.
Fill the pan with purified water, bring it to a boil. To reveal the taste of pasta, the salt must be added to the water. At 100 g of the product, use no more than 10 g of salt.

Council. It is best to add sea salt when cooking, as it has a saturated taste. But at the same time, such a salt is more salty, therefore it will require a smaller amount per 100 g of the product.

There is another important feature of the cooking of spaghetti - be sure to add a tablespoon of vegetable oil in boiling water. It will not give spaghetti to stick during the cooking and take a fine film with a thin film. So you do not have to additionally use the oil in the dish.

Pasta is laid only in hot water. If we put spaghetti into a cold liquid, they will quickly stick. Also you can not correctly calculate the cooking time.
Spaghetti first drop in boiling water with one side. Then, as they are softened, gently press the paste for the top and gradually lower in boiling water.

If this procedure does not work, then use a regular frying pan for cooking, but only with high walls.

During cooking, they often stir spaghetti so that they do not stick together and behind the bottom of the dishes.

Paste preparation time depends on its variety and dishes in which you plan to use the product. So spaghetti from solid wheat varieties is preparing longer than ordinary types of pasta. For a sideways with spaghetti meat, about 8 minutes are boiled, for salads, prepare pasta 10 minutes. If you will add hot sauce to the dish, then boil the product for no more than 6 minutes.

Important! Each type of spaghetti has a different cooking time. Therefore, carefully examine the instructions for each new variety of pasta.

Boiling water from ready-made macaroni to drain with the help of a colander. If you plan to use spaghetti as a side dish, then immediately put them in back into an empty pan.

For casserole and salads, pasta must be rinsed with cold water. Thus, you stop the process of cooking.

How to prepare spaghetti with bacon and tomato sauce

It is customary to prepare various sauces to the paste, but a particularly tasty dish is obtained with tomato refueling. For the preparation of 200 g of spaghetti, you will need these products:

meat broth - 400 ml.;
red wine - 1 tbsp.;
onions - 1 pc.;
garlic - 2 tooth.;
cherry tomatoes - 12 pcs.;
arugula or salad - 1 beam;
zucchini - 1 pc.;
tomato paste - 1 tbsp. l.;
solid cheese - 100 g;
salt and spices to taste.

Step 1. Water for cooking spaghetti dilute the broth, but use only half of its volume. The dish with him will turn out more free. Add vegetable oil is not necessary, since the meat broth is fat.

Step 2. When the liquid boils, add salt and lay out the paste. After a couple of seconds, lower the spaghetti completely in boiling water.

Step 3. Leave pasta to boil the specified time on the package. At the same time, you do not forget to stir them.

Step 4. While spaghetti is boosted, prepare the refueling for the dish. Onions cut into cubes and pass in hot oil in a pan. Fire at this reduce to a minimum.

Step 4. When the bow acquires a golden color, add a crushed bacon to it. Instead, you can use minced meat. Slightly root a mixture.

Step 5. Increase the fire to the maximum mark and add tomato paste. Mix it well with onions and bacon.

Step 6. Cherry Tomatoes Cut on Solk or Poland, add to the pan. Immediately pour wine and put a crushed garlic. Touch the mixture for about 5 minutes so that alcohol is completely evaporated.

Step 7. Zucchini Cut into cubes and add to tomato sauce in the pan. At this stage, fuel the dish with spices and sprinkle. If you wish, you can add sharp ketchup, but it is not necessary.

Step 8. To the mixture, pour the remaining broth and extinguish the sauce until the fluid is evaporated. The refill must be thick.

Step 9. Meanwhile, spaghetti should be welded. Catch off the paste on the colander.

Step 10. Then soda the cheese on a large grater.

Step 11. Green rinse, beat and dry from excess moisture. Put it evenly on the plate.

I recently looked at my recipe catalog and without wondering emphasized once again that my blog for the most part "Italian": Pasta, risotto, pizza ... even sweets mostly Italian. It is not surprising, because Italian cuisine is a favorite in our family and has long become a home and native. Favorite restaurants are also Italian. The most delicious family Sunday lunch ... Of course, Italian! I can confidently declare that in my blog, the number of Italian dishes will now grow in three reasons:
1. I added the number of culinary books in Italian cuisine.
2. Italian dishes, and rather recipes and ideas, shoots me at night or suddenly emerge in the head, when I, for example, walk down the street or lead the car ...
3. TA-DAM! I now have Nozzle Press for cooking paste from Kitchenaid. Today I tell you the miraculous! And I will tell you about my experiments with a paste dough, share recipes and tips, so that you also penetrate the idea of \u200b\u200bcooking home paste!

So let's get acquainted with this wonderful nozzle closer.

The most important thing I want to mention, Universal nozzle And suitable, both to a new mixer with a bowl of 6.9 liters and to the mixer with a bowl of 4.83 liters. The function of the nozzle is to form a variety of pasta from the test. Includes six plates for forming various types of paste: Spaghetti (Spaghetti), Bucatini (Bukatini), Rigatoni (Rigatoni), Fusili (Fusilici), Large Macaroni (Large Makaroni), Small Macaroni (Mael Makaroni).

The principle of operation of such a: the dough is simply passed through the press, and on the output it remains only to cut the products of the desired length. Assembling the nozzle is simple and instruction is equipped with detailed pictures. As always, Kitchenaid has no extra details, everything is available and functionally. A simple example: such a detail as Combo Tool simultaneously serves as a key to tighten the nozzle and press for pushing the test. Included there is a special tassel for cleaning the plates, because It is impossible to wash them!

The process of installing the nozzle on the mixer will not take much time. The nozzle is installed in the "socket" and then spinning the attachment handle. Everything.

The most important thingwhat the hostess should make before cooking paste, choose the right dough. It would seem that everything is simple - a lot of dough recipes for pasta. Yes, of course, it is. But, having tried not one dough dough recipe, I can assure you that not all of them are ideal and to perform each specific task (preparation of sheets for lasagna, dough for raviolli, curly macarons, etc.) There is a "perfect" recipe , and this recipe, most likely, every hostess has its own. So, experiment! I have already tried several dough recipes, the plans are still at least 5, or even more. There is no fantasy limit here. Actually, only bold ideas from you, and the rest will make Kitchenaid.

1. From the finished test to form balls with walnut.
2. Install the necessary plate on the nozzle for cooking the paste. Fix the nozzle.
3. Set the mixer speed (6-10) depending on the type of paste and the recommended speed. For a fusie, 6 speeds are recommended as the maximum. In general, the shorter pasta, the slower speed. So, spaghetti can be prepared at 10 speeds.
4. one by one to lower the balls in the "funnel", pushing the opposite side of the "key" if necessary. In general, the smart machine and herself perfectly "takes" the dough.

What length should the finished paste be?

My personal opinion is what you want. But in general, the recommendations on the length and speed of kneading are as follows:

Spaghetti - speed 10, length 24 cm
Bukatini - speed 10, length 24 cm
Rigatoni - Speed \u200b\u200b6, Length 4 cm
Found - speed 2-4, length 24 or 4 cm
Large macarone - speed 6, length up to 5 cm
Small macarone - speed 6, length up to 4 cm

As I said, the recipes of pasta can be crazy and it is possible that you invent your unique recipe. Therefore, recommendations are given general and cannot be approved with confidence that they work in all cases without exception. You can use different flour, make dough with eggs or without, add water, olive oil, mashed potatoes ... All this will affect the result. But anyway:

1. Practice. At the beginning it is better to prepare the dough with a margin to see how it behaves when using different plates. I noted for myself such a feature - the dough, ideal for spaghetti, does not seem ideal for me in the case of Rigatoni. You may have a different opinion.
2. As a rule, in the case of egg pasta, the fluid is not required much, you can do without it without it. In order for the finished products well "to hold the form", the dough must be very tight. Proper test consistency is this: you take a small piece of dough from the mixer bowl (for example, at that moment when you change the flat stirrer on the hook) and squeeze it with your fingers. The correct dough sticks out, without sticking to the hands and does not crumble. Further see: Dry dough, crumbly - add some water, sticky dough - sprinkle flour.
3. Paste dough should be well kneaded. Not less than 10 minutes with hands and at least 5 minutes in a mixer. In the process of kneading the test, gluten threads are formed (gluten swelhes), thanks to which the dough holds the form. However, if you knead the dough for too long, the links will be broken, so it is important to stop the kneading at the time when a homogeneous, elastic mass was formed.
4. After kneading, the dough is left, covered with a wet towel, or wrapped in a food film at least 30 minutes-hour.

1. The paste can be prepared immediately after cooking. As a rule, in this case, 2-4 minutes of boiling (depends on the type of pasta and test). Dry paste boil around 7 minutes.
2. To dry the paste, make pasta in one layer on a towel, allen on a flat surface.
3. Store in the vacuum container paste you can in the refrigerator for about 5 days. The paste can be frozen and stored up to 4 months. Frozen paste boiled immediately, without prior defrost.
4. For ease of storage, a long paste can be dried in the form of "socket".

To begin you to choose from the 4 most simple dough recipe for pasta. I tried every dough with all the nozzles, so I give recommendations based on what worked in my case.

1 dough - basic, egg dough (Universal, but it works somewhat worse with curly paste, for example, Rigatoni and Found)

Ingredients:

300 G. White flour type oo
3 eggs
a pinch of salt

How to do:

1. Install a flat stirrer. In the bowl of the mixer, pour sainted flour with salt. On 2 speeds of the mixer to start kneading, alone adding eggs. Ignite 30 seconds. The mass will be similar to the crumb of cookies.

2. Install the hook nozzle. In the second speed, knead the dough before elasticity. The longer knead, the more tight and elastic will be the dough. So, kneads are noticed recommended at least 10 minutes. The mixer is enough 5. But it is individually and depends on the preferences of each. The dough is pretty hard. If the dough in your opinion is too dry, add a bit of olive oil during kneading.
3. Ready dough shape hands into the ball, wrap in the food film or cover with a wet towel and leave for 30 minutes. After a while, you note that the "ball" has become soft and elastic.

4. From the "rested" test to form balls with walnut.
5. Install the necessary plate on the nozzle for cooking the paste. Install the mixer speed (6-10) depending on the type of paste and the recommended speed. Next, one by one lowered the balls in the "funnel", pushing the opposite side of the "key" if necessary.

Bukatini

Spaghetti

2 Dough - Egg Dough (tougher and elastic than basic, so ideal for the preparation of Rigatoni, Found)

Ingredients:

500 g. White flour type oo
3 eggs
2 yolk.
a pinch of salt
olive oil optional (if the dough is too dry)

How to do:

Cm. Basic, egg dough(Elastic, with pronounced yellow color, universal)

3 dough - with seoles

Ingredients:

200 g of flour type oo
75 g seoles
7 yolks
1 egg
a pinch of salt

How to do:

Cm. Basic, egg dough

Found (Pay attention to the bright yellow color due to the large number of yolks, I also have the eggs rustic)

Important!The only thing I did not manage to achieve - perfectly twisted fusils. Those. To bring to "perfection" by their hands. I assume that you need some kind of test dough recipe for the paste to come out completely ready.

Rigatoni.

4 Dough - Paste of Flour Flour (perfect in all senses)

Ingredients:

300 g seoles.
150 ml of warm water (approximately how much flour will "take")
a pinch of salt

How to do:

1. Install a flat stirrer. In the bowl of the mixer, pour sainted flour with salt. On 2 speeds of the mixer to start kneading, gradually pouring water. Ignite 30 seconds.
2. See Basic, egg dough(from 2 points)

Big Makaroni.

Important! Here, carried away by photography, I forgot to cut the pasta with a length of 5 cm ... I remembered when they were already angry at a towel. It did not get upset, and I decided to leave in such a strength as an experiment. To my surprise, from such a pasta dough is really much stronger, do not break and perfectly retain the form during cooking. True there are them so big it was not very convenient, but the taste ... the taste fixed everything!

Small Makaroni.

Output

Having tried several types of tests, i made a choice in favor of pasta from the flour of solid varieties.

Advantages over egg paste:

1. Beautiful dairy, which does not change during storage.
2. Dough tight, perfectly holds the shape, while very elastic.
3. After drying the paste is not fragile and well stored.
4. During cooking, it does not break, it does not crumble and not deformed.
5. Such a paste in the dried form has the greatest shelf life.
6. The most dietary and useful pasta, which definitely plays a decisive role when it comes to healthy diet.

PS. Looking ahead, I will say that soon there will be a delicious pasta recipes and you will be sure what a beautiful homemade paste and that it is absolutely nothing happens in the cooking process.

PPS. For those who have not seen the reviews of the Kitchenaid mixer itself

Previously, many women who strictly followed their weight entered the list of strictest taboos dishes from pasta, noodles and other flour products. Today it is relifically known that pasta made of flour of solid wheat varieties, absolutely not harm the figure.

Useful homemade noodles

This can not but rejoice, as dishes that can be prepared from noodles, pasta, or vermicelli, an innumerable set. And some hostesses prefer not to buy pasta, but on their own home noodles.

Store counters today are literally overcrowded by pasta products of various manufacturers, all kinds of forms, sizes, and even colors. But there is nothing good noodles, cooked at home, with their own hands, on the recipes of our great-grandmothers, grandmothers and mothers.

But after all, on a modern woman, there is a huge load of duties: work, homemade troubles, care of children. 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, seeking to save your time.

However, if you want to pamper your relatives and loved ones, prepare your homemade noodles. We are confident that this dish will warm their soul, because they will feel your limitless love and care. And so that the cooking of homemade noodle occupied as little time as possible. Connect to the case of your households. After all, the taste of homemade noodles like everyone, and therefore your relatives will hardly refuse you to help you cook. So, my husband can entrust the responsible and rather labor-intensive case to knead and rack the test, and the kids probably will not refuse to help mom cut noodles with thin stripes!

Cooking noodles at home (recipe)

So, let's start with the preparation of the test. To cook home noodles, you need:

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

Cooking a homemade noodle:

In a large bowl or straight on the table, put on a hill 400 gr. Flour, make a depression in it on top.
Then in a separate dish, mix 8 yolks with salt, vegetable oil and 1 tablespoon of cold water, take care of a homogeneous mass.
In the deepening in flour, pour the resulting yellow mass and start gently mixing it with flour. When the dough gets sufficiently thick, start to wash it with your hands.

The dough must be as tight and plastic as possible, the quality of the noodle obtained is dependent on it. Therefore, at the stage of kneading the test, you can not do without strong hands of your beloved man - he cope with the dough faster and better than you. The greater the dough, the better the noodles turn out, and therefore the call of the representative of the strong half of humanity and solemnly instruct it this responsible work, of course, under your sensitive leadership.

Before getting rolling, leave the dough for 10-15 minutes. Cut the towel or an inverted mission, it should stand out.
Then they are accepted again. To begin with, put the table with a sufficient thick layer of flour, put the dough on it, and take it for rolling, gradually pour flour under the rolling pin, in order to avoid sticking the dough to the horse.

During rolling the dough periodically rotate so that it does not stick to the table. The thinner the dough will be rolled, the better, therefore, again, you can call for help a strong man. The ideal option is when the test thickness does not exceed 1 mm.

After the dough has become thin enough, you need to leave it for 10 minutes, for drying.
Meanwhile, consult with households, what noodle you want to cook: Long or short. A short noodle is indispensable when cooking soups, and from the long - it turns out a beautiful side dish.

In order for a short noodle to get a rolled test, you need to cut the dough with strips of 1.5-2 centimeters, then fold the resulting stall strips, not forgetting with flour to avoid sticking.

Now take a thin knife fighter and proceed to cut the noodles, try to make it as thinner as possible. In the process of cutting, do not forget to turn over and shake the already sliced \u200b\u200bnoodles so that it does not have time to stick.

If you decide to make a long noodle, then sprinkled the dough sprinkle and roll into the roll, then slightly cut it out and shake the resulting noodle so that it turns out.

So you went to the finish line, now it remains only to dry your homework, to do this, screaming it with a thin layer on the flour-spanned nurse or the same table and leave it to dry, about 30-40 minutes.

What to do from homemade noodles?

You can cook noodles to cook, for this it must be dried to fragility, shield flour and stored in a linen bag.

Before cooking, place your homework in a sieve, and shone a little, in order to remove the excess flour. Now it all depends only on your tastes and fantasy.

Homemade boiled noodle is good as a side dish.
Lovers of dairy soups will probably have to taste the following preparation option: Pre-boiled noodles need to be thrown into the colander, give water to drain, then pour with boiled milk, add sugar and butter to taste.
A chicken soup with homemade noodles is just a classic of cook art. To prepare a home chicken noodle, you need the bulb chicken broth. Boiled chicken meat separating from the bones, cut into small portions, put into the broth along with the noodle. Remove from the fire after 10 minutes. After boiling. You can add a little chopped green parsley.

Homemade noodles: many options

If you are not afraid to experiment in the kitchen, you can prepare a lot of different options for homemade noodles. For example, replacing wheat flour buckwheat and abandoning eggs, you will get buckwheat homemade noodles.
To prepare rice noodles, you need 3 glasses of rice flour, 2 tbsp. l. Starch, salt and 2 glasses of cold water.
In addition, the taste of the chocolate noodle will probably like the taste of a chocolate noodle, for the preparation of which you only need to add approximately 40-50 gr. Cocoa powder.
For lovers of unusual and original dishes, you can offer to prepare a colored homemade noodle, especially since it is quite simple. We just need to add to the egg mixture before it mixed with flour a little beet juice or carrots - as a result you will receive a one-time or yellow noodle.
In addition, with the help of special knives and various molds, you can create various options for curly homemade noodles.

Recipe for carrot homemade noodles

Another option of cooking homemade noodles is "carrot."

To prepare a "carrot" noodles, you need:

200 gr. carrots
1 tbsp. butter
1 tbsp. Sahara
3 eggs
½ h. L. Sololi.
3-4 tbsp. flour

Cooking a homemade noodle:

Cleaned carrots Cut pieces and dare.
After the carrot cools, wipe it through a sieve or grind it in a blender, add all the ingredients, except for flour, sweat.
Then, gradually begging flour, knead the tight dough.
Distribute dough on 3-4 parts, slightly roll out and cut long strips.
Boiled "carrot" noodles - an excellent garnish for meat and vegetables!

Do not be afraid to experiment in the kitchen and surprise your relatives! Bon Appetit!