Broth noodles.

Broth noodles.

Category: Dishes from cereals and flour products

Ingredients
Semolina	100gr
Flour	200gr
Egg	3 pcs.
Olive oil	1 tbsp. l.

Cooking method

• She took the usual semolina.
• 
• I kneaded the dough with a combine. Gave it to stand for 30 minutes.
• Rolled out 0,2,4,6,9
• 

Cool!!!
Galina, I tried something 2 times and both times my dough is stuffed into the grooves, what should I do?
It seems that I poured flour and dried the dough, maybe it should be dried well?

Yes, I did not dry it practically. I roll out part of the dough, cut it into pieces about 15 cm long, put it on a towel. I roll out the second piece of dough, cut it and put it on a towel. I cut the first batch of dough, that's all my drying.

Galina, are you just putting it on a towel?

Yes, just on a towel.

And what does semolina give?

The dough turns out to be tender, loose. But not slimy and not boiled.

Maybe it is denser thanks to semolina?

Here, most importantly, it does not boil over. Thank you

when it was cooked, I would not say that it was dense. on the contrary, tender and soft, in comparison with the usual proportion for noodles per 100 g of flour1 egg.

I didn't have time to take a picture of the cooked and served with broth.
But I still have a dry batch of this dough, taggers, those that are wider. Here's a picture of the cooked ones.

What a beautiful noodle. I also made dough with ordinary semolina in this proportion. And the other day I bought hard varieties of Makfa. Now I will make and compare

I thought, what-what, but you won't surprise me with noodles.It turns out you can

I thought so too, but it turns out - for how long I don’t know

This is how she plundered the noodles wider
dry


boiled

The beauty! I cooked a lot of noodles in my life, but you surprised me. Thank you)