Homemade noodles for soup
Homemade noodles for soup are perfect for making dishes. The tough dough, kneaded without adding water, is resistant to soaking in the finished soup. And because you can roll out the dough without adding flour, the broth remains clear. The main thing is that our noodles have only three main ingredients: egg, flour, and salt.
Equipment
- 1 chopping board
- 1 rolling pin
- 1 mix bowl
- 1 knife
Ingredients
- 200 g flour optionally from hard wheat varieties
- 2 pcs egg large, category C0 or C1
- ⅔ tsp salt
Instructions
- Prepare the ingredients, sift the flour beforehand.
- Crack the eggs into a bowl. Beat them with a fork together with the salt.2 pcs egg, ⅔ tsp salt
- Pour the beaten, salted eggs into the flour.200 g flour
- Knead a tough dough.
- If the dough is too tough, moisten your hands with cool water and continue to knead the dough with damp hands.
- Tightly cover the dough ball with plastic wrap, or put it in a plastic bag. The dough needs to ‘rest’ for 40-50 minutes. During this time, it will become more elastic.
- Roll out the dough. It is more convenient to work with small portions of dough, so it is better to divide the kneading into 2-3 parts. Roll out each one as thin as possible — so that the pattern of the table shines through the semi-transparent flatbread.
- Allow the flatbreads to dry out on both sides so that the noodles do not stick together when cutting. Cut each flatbread into strips of the desired width (in this case, the width is 3.5 cm).
- Stack the strips and thinly slice.
- Dry half of the ready-made egg noodles and store in a dry place, and from the other half, you can cook about 2 liters of soup.
Nutrition
Calories: 365kcalCarbohydrates: 76gProtein: 10gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gCholesterol: 4mgSodium: 133mgPotassium: 108mgFiber: 3gSugar: 0.3gVitamin A: 5IUCalcium: 16mgIron: 5mg
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