Homemade fast noodles

Homemade fast noodles

Category: Dishes from cereals and flour products

Ingredients
Wheat flour	200 grams
The egg is fresh	1 PC.
The water is clean	5 tbsp. l.

Cooking method

• When mixing the dough, I used a Blender with a glass
• Weigh flour, sift, put in a blender.
• Add an egg, water, top and bottom, turn on the blender and knead the dough for a few minutes, literally 1-2 minutes, so that the products are mixed into a homogeneous mass.
• Put the dough on a board, knead the dough with your hands until smooth (2-3 minutes), and roll into a ball.
• 
• Cover the bowl with a bowl and hold the dough under the bowl for about 5-10 minutes. During this time, the flour will be saturated with water, gluten will work, the dough will become elastic during processing.
• 
• Then cut off a small piece of dough from a piece, sprinkle a little flour on the board, and roll the dough with a rolling pin on the board, turning the dough over and turning it with different edges. In this way, roll out the dough very thinly so that the pattern of the cutting board is visible.
• 
• Now we cut the dough into wide strips, sprinkle it with flour a little (so that it does not stick together when cutting), and cut it into thin strips with a knife. Loose the finished chopped noodles.
• 
• Homemade instant noodles are ready! It took about 30 minutes.
• 

Note

If the amount of flour is large, then it is better to make the dough in a food processor, and roll out the dough on a typewriter - this is more convenient and will be faster in time.

With a small amount of flour, this method of kneading the dough works great for me, when the whole procedure from kneading to cutting takes 30-40 minutes. And this amount of dough is enough to cook 3-4 good portions of dumplings, dumplings, i.e., if you cook at one time, one go of soup. And it's convenient!

Today I cooked from this noodle 🔗

Not all of the cooked dough went into my soup, some remained, I put it in the refrigerator in a bag, in the morning it will be possible to make dumplings with cottage cheese.



Cook with pleasure and bon appetit!



NOODLES - ribbon-shaped pasta. Noodles can be smooth, corrugated, straight, sawtooth, or wavy edges. By size, there are short noodles at least 2 cm long and long (double bent or single) - at least 20 cm. The width of the noodles is at least 3 mm, the thickness is not more than 2 mm. In the industrial production of noodles, like other pasta, special pasta flour of the highest or 1st grade is used, which has good elasticity, with a gluten content of 30-32%. Ordinary noodles and noodles with fortifiers (eggs, egg powder, milk powder, vegetable and meat powders, vitamins, etc.) are produced.

Normal noodles in 100 g contain 13 g of protein, up to 79 g of carbohydrates, about 1 g of fat. Energy value up to 336 kcal. Fortified noodles have a higher nutritional value, which depends on the type and amount of fortifiers. The noodles are also cooked at home.
In this case, thinly rolled unleavened dough made from wheat flour is cut into narrow strips.

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When mixing the dough, I used a Blender with a glass
Weigh flour, sift, put in a blender.
Add an egg, water, top and bottom, turn on the blender and knead the dough for a few minutes, literally 1-2 minutes, so that the products are mixed into a homogeneous mass.

I didn't understand something about the egg from above and from below. Did they knead it in a glass with knives?

I didn't understand something about the egg from above and from below. Did they knead it in a glass with knives?

Kneading in a glass with knives.
Egg top / bottom - i.e.pour the egg + water liquid so that it is better to moisten the flour both above and below, for better kneading of the dough.

Thanks, already bookmarked

Admin, thank you very much for the recipe and cooking method. Yesterday I made the dough in a blender, and the noodles with a dough sheeter-noodle cutter. Very quickly and conveniently, I will do the same for dumplings, my husband and I will have enough dough for two.

Admin, thank you very much for the recipe and cooking method. Yesterday I made the dough in a blender, and the noodles with a dough sheeter-noodle cutter. Very quickly and conveniently, I will do the same for dumplings, my husband and I will have enough dough for two.

Just about, when a small amount of dough is required, it works just right, including in terms of speed!
Cook for health!

Please tell me which flour is better to take for making dough for dumplings, dumplings and homemade noodles - premium, general purpose or special for pasta (I met her once in a store)?

I cook dumplings and noodles from the flour that is at home, at hand, from which I bake bread, roll cutlets, and so on ...

Here it is important to make the dough itself correctly:
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Thank you very much for the advice, I will try these recipes!

[Admin]

Admin, I'm pleasantly surprised that you can knead the noodle dough in a blender at a time. I will definitely try.

You can, you can! This is very helpful when you need to do the test at one time.

[Admin,]

I did it! Wow! This is something! Awesome! : swoon: I assumed it was fast ... but it's instant! Zipper Brown, 10 minutes under the bowl and 280 grams of noodle dough is done. Roll out and cut with noodle cutter for another 5 minutes. And that's it! And you don't need to overload the bread maker with a steep dough. Lord, what a beauty! How fast, easy and very convenient it is! I really liked it! Admin, how grateful I am to you! Your method of making quick homemade noodles has revolutionized my kitchen. I am ready every day to cook dough for noodles, lasagna, dumplings, dumplings, manti, and all thanks to you! Thank you so much, Admin!

To your health! Now we are waiting for noodles on the forum every day! There are many opportunities and there should be many different dishes!

THANK YOU!

[Admin,]

Admin, I will duplicate my question here. Sorry if someone reads it a second time.

I am wondering how does kneading dough affect knives?
I know that the dough dulls knives very much, even just making cuts in the bread, the blades dull very quickly. And then kneading .. Of course, if you use them exclusively for kneading, then the question is removed.
The fact is that I have a new blender, I don't want to ruin the knives, and at the same time I want to try the method. Despite the fact that the blender is very powerful and of high quality, the instructions contain a warning that dough must not be kneaded in it.

I'll try tomorrow, I still have a handful of dry porcini mushrooms! nice yushka will turn out! Thank you very much for the recipe!

[Natasha]

I'll try tomorrow, I still have a handful of dry porcini mushrooms! nice yushka will turn out! Thank you very much for the recipe!

Natasha, to your health! Homemade noodles ... with porcini mushrooms ... with dried ... this will be a bomb !!!!

Thank you for your great recipes for various dishes, especially baked goods, which I can only admire from the outside.

[Admin,]

Admin, I will duplicate my question here. Sorry if someone reads it a second time.

I am wondering how does kneading dough affect knives?
I know that the dough dulls knives very much, even just making cuts in the bread, the blades dull very quickly. And then kneading .. Of course, if you use them exclusively for kneading, then the question is removed.
The fact is that I have a new blender, I don't want to ruin the knives, and at the same time I want to try the method. Despite the fact that the blender is very powerful and of high quality, the instructions contain a warning that the dough should not be kneaded in it.

Doesn't affect in any way!

I quote myself: Add an egg, water, top and bottom, turn on the blender and knead the dough for a few minutes, literally 1-2 minutes, so that the products are mixed into a homogeneous mass.

The kneading is very fast, the dough is fast! This is flour and liquid! I don’t do KIDDING Dough in the blender! I lightly mixed the flour and liquid until smooth to moisten the flour with the liquid! And you kneading dough did it on the table, on the board! See the recipe!

These are not stones to beat with a blender mixer! Then they don't need to cut anything at all! And meat, nuts, coffee, and much more, isn't it a solid product? And we often break frozen meat or fish with a blender! It is generally practical to break the fish when it is frozen, so that less liquid is released at this moment! And who will guarantee that when breaking the meat into minced meat, a small bone will not get there? Yesterday I whipped meat pate, and in finished form I found a small bone from the cervical vertebra, but it would seem that I checked everything, strained everything with my fingers!

I have blenders on duty, for years! Zepter (analogue of Bamiks) is probably already 10-12 years old, and is working properly at the highest speed. And it is better to choose a blender (mixer) with high power, then due to the high speed they will grind the products faster and in less time, literally in a minute or two! Less contact with knives!

Somehow I didn't really think about whether the knives were dull or not! Of course they become dull over time, no matter what product they process! But that's why we buy helpers for the kitchen, so that they helped us!
If the equipment is of high quality, it will work like this for years - if not, it will fly out once or twice and without our help!

My opinion!

[Admin]

Thank you, Admin... I would be glad to have new ideas for standard and non-standard blender use.
Thanks for the noodle recipe. Very appetizing.

[Ira]

Ira, to your health! I would be glad if I helped with my dialogue

[Admin]

Admin, probably for kneading such a dough, a relatively powerful blender is needed. My power is only 300 and he failed. As soon as the dough began to thicken (after 30 seconds), my blender began to smoke, it began to scroll badly and I turned it off. The dough, however, managed to knead. The blender did not have time to fail. It's a shame that I can't use this mixing method. I really liked it.

[Masha]

Masha, I'm sorry. Can I add a little more liquid? Or is the blender really too small in power? I have strong blenders, I can tell the power later, now it is busy

Yes, it's her own fault. The dough had already been kneaded in 30 seconds, it was necessary to stop, but I wanted to knead for a minute, as expected. The dough turned out excellent and no water needed to be added, but it was necessary to turn it off as I saw that the dough was ready - that's for sure.

Yes, it's her own fault. The dough had already been kneaded in 30 seconds, it was necessary to stop, but I wanted to knead for a minute, as expected. The dough turned out to be excellent and you don't need to add water, but you had to turn it off as I saw that the dough was ready - that's for sure.

Oh how good! And then I was all upset, I gave advice and such a blunder Prepare for health!

[Admin]

Admin, thank you very much for this method of mixing, today I will try it out, I have the same blender. And then I always ruts, ruts until they fall off ...
I want to share my way of cutting noodles, my mother once taught.
I kneaded the dough into noodles (now I know how to do it quickly!), Rolled it out to the thickness of "read the newspaper". And then I do this - sprinkle the resulting thin pancake with flour and screw it tightly onto a rolling pin, then cut it with a knife along the entire length of the rolling pin - a stack of wide identical ribbons is obtained. I cut them in width to the thickness of a match, then I shake it all and dry, mixing it perdically.

And yet, the blender would have been more powerful, I think this would not have happened. I looked now what blenders are, somewhere around 600-750 watts, of course it would be better to cope with such a batch. Tomorrow I'll look - maybe they sell such shredders separately (of higher power). 🔗

[Marina]

Marina, in the recipe I showed my blender with a bowl, so I work with it, the power is good

SvetlanaThank you very much for your advice on rolling the dough, great idea! Cook for health!

[Admin]

And yet, the blender would be more powerful ...

Today I bought a 700-watt blender / chopper, now I will also knead the dough 🔗, so great I liked it. Admin, sorry for causing a little trouble. 🔗 And thanks for the interesting ideas! 🔗

[Marisha]

Marisha, to your health!

You will worry with you when blenders fly from my ideas
A blender this strong will last a long time

Tatyan! brought you a huge thank you for the recipe! I've already cooked a lot. many times and even frozen - perfect!

[Natasha]

Natasha, and my work came in handy An unexpected turn for me

Natasha, cook for health! And every time remember me, a keepsake

Thank you very much for the recipe!
my kids love vermicelli very much, today I cooked broth, and there is not much purchased vermicelli left at home, I made it quickly according to your recipe, we put it on both cheeks) and I went with them)))

Here

Dried noodles:
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Mushroom noodles:


Very tasty, can you really compare with the store ?!

[Mashun]

Mashun, a beautiful noodle turned out, so yellow!

And I do not dry the noodles before boiling, if immediately after cooking it is put into the soup, it boils quickly, practically floats up, boils for a minute and is ready And the leftovers dry until the end, until dehydration, then it is stored for a long time and well

Well done!

I tried! Small helped to twist. Very yellow yolk was When boiled, the truth turned white. Delicious, I added a bit of salt

[Mash]

I tried! Small helped to twist.

Mash, you are supposed to try according to your position But what the curly little guy helped to twist - this is a super small you!
How does he like to be a cook in the future?

Thanks to both for their efforts and help! Special Masyu, and please read your personal thanks to him out loud!

Hello, I am new to the site, so many questions. Tell me, can you knead this noodle dough in a bread maker? I have CB Moulinex Baguette and Co OW 6002, program 17 unleavened pasta dough, kneads for 15 minutes. I think it should work out fine according to your recipe.

If there is such a program at the x / stove, the more you can make the dough! To your health!

[Olesya84]

Olesya84 it was on her and kneaded. Result

Thanks for the recipe.
I also knead the dough in cotton.
Only after rolling out the dough I let it dry a little so that it can be cut without gluing.

Thank you! Tomorrow I'll try to knead choux pastry on dumplings according to your recipe

I've been making the same noodles for a long time ... I found the recipe on Povarenka. RU. True, she did not change much for herself and added 3 tablespoons of vegetable oil to the dough, it turned out to be tastier for us. But it is more convenient for me and faster to knead the dough with a whisk, there is nothing difficult in it to use a blender .... Delicious and natural noodles, which takes only 40 minutes, together with kneading, rolling and boiling.

Whisk? How much power and strength a whisk should be in order to mix the dough on dumplings?

Whisk? How much power and strength a whisk should be in order to mix the dough on dumplings?

I meant with a whisk by hand ... For example, not so long ago I have devices for kneading dough, such as a blender, a food processor or a bread machine ... And without these devices it is possible to knead tough dough on dumplings or noodles ... My grandmother still makes all this is done by hand, she categorically dislikes technique, believes that the dough should be made only by hand My mother always makes delicious dumplings and egg noodles only by hand ... It's also more convenient for me to make noodles by hand using a regular whisk. Yes, the dough for bread, rolls, pies, pies, dumplings and dumplings is kneaded by a bread maker, but the rest of the dough: for cookies, cakes, verguns, noodles and Easter cakes, I do it exclusively by hand, no technique will give such a result in the preparation of these goodies.

First comes kneading with a whisk, then with hands ... But is it so difficult ?!

Thanks for the quick recipe! Sometimes you need to get everything done very quickly!

First comes kneading with a whisk, then with hands ... But is it so difficult ?!

Well, now it became clear! Flour with liquid is quickly stirred not with a spoon, but with a whisk, so as not to get your hands dirty - and then put it on the table and adding flour, knead until it is steep

Once upon a time I also kneaded the dough like this when there was no technique. But after such work, with the back of your hand, mix the flour into the dough, into the ball, until the dough becomes elastic ... then roll it out with a rolling pin until it is thin ... no, I didn't feel like dumplings anymore Hands and feet buzzed

And now I don't even want to boast about it, let it remain in my memories

There are so many helpers in the kitchen now, even if they work

[Girls]

Girls, any method of kneading dough for DUMPLINGS and NOODLES has a place to be!

Roll out and use any recipes, knead with your hands, combine harvesters, in a bread maker and so on ... whoever likes it and how

[Tatyana]

And today I again kneaded the dough with a blender in a few seconds. I like. Great! Thank you Tatyana, for the idea! Very often helps out.

And thanks from me! Today, according to your recipe, I also kneaded the dough, tried it for the first time with a blender, and I liked it, slightly increased the water, literally added 1 dessert spoon and made manti. It turned out just super