Homemade milk noodles (no eggs)

Homemade milk noodles (no eggs)

Category: Dishes from cereals and flour products

Ingredients
Wheat flour for general use (or 1 s)	50 g
Durum wheat flour *	50 g
Vegetable oil	10 g
Milk	62 g
Salt	pinch

Cooking method

• Mix both flour and salt, add oil, grind into crumbs.
• Add milk, knead the dough.
• Collect in a ball, put in a bag and refrigerate for at least 1 hour.
• Sprinkle the dough roll with flour.
• Pinch off 1/2 of the dough, roll 3 times at 0 thickness, 3 times at 2 times thick, 3 times at 4 times thick.
• In the process of rolling out the dough layer and the dough sheeter, sprinkle with flour if necessary.
• Hang the dough to dry.
• Also roll out the second half of the dough. And hang to dry.
• Take the first rolled dough. Sprinkle with flour on top, distribute flour with your hands throughout the dough. This must be done from two sides.
• Cut on a narrow noodle cutter.
• After the noodles are dry, they can be broken.
• 
• And cook a delicious chicken soup, for example,

[Omela]

Omela, wow, I didn't even know about the dairy. I took it in a zagashnichek! Where do you get this flour? Something in my neighborhood has long disappeared every hard

The first one went! THREE more left!

[Ira]

Ira, I buy flour only in the ABC of taste. I don't see anywhere else.

Ksenia, thanks for the recipe !!! ...

Olya advised the recipe:

Thank you, Ksyusha, for trusting and implementing.
I'm glad I liked the result.
And I really liked the way you did everything and designed

[Ikra]

Something in my neighborhood has long disappeared every hard

Ikra, Ir, don't you use the platypus? There is.
🔗

[Irina]

Irina, Olga, Thank you!

Ksyusha, what is this garbage on which you have noodles hanging? Is this special something?

Flax is a noodle dryer. 🔗

Delicious noodle, thank you girls.

Ksyusha, and why is this torment? And there he directly writes that it is hard varieties?

[Kalyusya]

Kalyusya, I was so offended at Platypus for a long time that I threw away the card ... Now I understand that in vain ... Thanks for the tip!

and why such flour? And there he directly writes that it is hard varieties?

Mash, right on the package, you see it says DURO (hard) and on the glued label in Russian: Durum wheat flour. She looks so yellow. It costs about 140 rubles.

Well, yes, and here it is yellow, only it costs 50 euro cents.

costs 50 euro cents.

Yeah, and I'm about the same ((
Ksyusha, if only you saw what kind of flour there is !!!
What bread is made from it !! He breathes in his hands !! It's just awesome !!
We need you here urgently !!! With your bread, everyone would have fainted!

I'll definitely take five kilos of flour for myself when I go to Moscow

I'll definitely take five kilos of flour for myself when I go to Moscow

Let's buy a trailer again !!!!

Yes, we have here, of course, and the prices and quality are incomparable !!!!

By the way, on the topic)
Here in the market you can buy homemade pasta. All sorts of different, wide, narrow, and just thinly rolled and dried dough.
The paste is all yellow, on home testicles)
Yesterday I went to the local agricultural market. I looked, and of course bought homemade cottage cheese, they have it cheese))
How delicious it is !!! Kilo 2.5 euros.
And I bought fresh raspberries)))
In general, I stock up on vitamins for the long Russian winter

In general, I stock up on vitamins for the long Russian winter

This is correct !!! It just got warmer here. Strawberries are sour, the child does not eat. Raspberries have just begun to turn pink, the gooseberries have disappeared .. and there is one continuous turkey on the market.

For the first time I made noodles without eggs, I was satisfied.She rolled it in the old fashioned way, with a rolling pin, I really liked the dough at work, plastic, rolled out quickly and easily and very thin. I also liked the taste of the finished noodles. Thank you, Ksyusha!

[Maroussia]

Maroussia, glad you liked!

Mistletoe, are you replacing half of the flour with semolina of hard varieties? What kind of flour, which is 1st grade or from hard grades?
And another question, do you make dumplings from this dough? Do they stick easily to you? How thick are you rolling? I was torn by 6, but made a dough on dumplings with egg and vinegar. And it is also very difficult to close it up manually.

[Elena]

Elena, I replace flour from hard varieties, i.e. 50% semolina + 50% first-class. I made dumplings. rolled for 5 once. They are held together well (on a Tapper dumpling machine), but during cooking, if you gape a little, they fall apart. And it is better to cook frozen, then the chances that it will not break increase. Of course, the egg will bond better.

Mistletoe, first pour the semolina with water, wait a few minutes, and then stir in the flour.? Or all at once in one heap. And how long will the dough stand?

Or all at once in one heap. And how long will the dough stand?

In a bunch at once, and then in the refrigerator. The only thing is that sometimes I have to add flour, the dough is very soft, although the semolina is the same. I can't even understand why.

I made the dough according to the recipe, but it turned out to be straight liquid, it stuck to the fork. Added flour, almost 20 g of each type. The total dough is exactly 200 g (+28 g flour). It turned out maybe a little tighter than I do on dumplings. Here is such a different flour everywhere. By the way, from hard grades I have Garnets, small yellow grains.
In the evening I will make noodles and tomorrow I will cook soup. Let's see if it really won't boil over