Homemade Noodles for Soup
4 servings
20 minutes
Homemade noodles for soup are a traditional element of Ukrainian cuisine passed down through generations. Its delicate texture and ease of absorbing broth flavors make the dish particularly cozy and warming. The dough made from wheat flour, eggs, and water is rolled into thin sheets, then dried in a pan, cut into strips, and transformed into exquisite noodles. This method gives the noodles a special lightness and allows them to hold their shape when cooked. The taste of the noodles is soft, slightly creamy, and pairs wonderfully with rich broths. They can be used in classic chicken soup, mushroom broths or even vegetable broths, enhancing their aroma and depth of flavor. It is an essential ingredient for cozy family dinners.
1
Beat the egg with water and salt, then knead the dough. The dough should be fist-sized. Knead it well. It should be softer than dumpling dough; if it's too stiff, it will be hard to roll thin.
- Chicken egg: 1 piece
- Water: 0.3 glass
- Wheat flour: 250 g
2
Cover and let it rest for 20 minutes. Then divide it into 4-6 pieces and roll each into a thin translucent dough to the diameter of the drying pan. I dried it on a 26 cm diameter pan and cut the dough into 4 parts.
3
Place a dry pan on low heat, add the meat, it will start to lighten immediately, then flip it.
4
Turn off. You need to watch that the pan doesn't overheat and the pastries don't burn or separate; if needed, reduce the heat. They dry out very quickly, about half a minute on each side.
5
Brush off the excess flour from the rolled dough (I rarely have that), stack it, cut it in half, and then cut it in half again. This will result in strips 5-6 cm wide.
- Wheat flour: 250 g
6
Cut the noodles crosswise with a sharp knife. When cooked, they increase significantly in size, so the maximum thickness is the size of a matchstick.
- Wheat flour: 250 g