Homemade Egg Noodles
6 servings
120 minutes
Homemade egg noodles are a traditional dish of Chinese cuisine, embodying simplicity and sophistication. The roots of this recipe go deep into history when noodles were a symbol of longevity and luck. Hand-made, they have a rich flavor and delicate texture. Eggs give the dough density and a slight golden hue, while careful kneading makes the noodles elastic and silky. They can be used in soups, stir-fries, and with sauces – the versatility of these noodles is limitless. After a short drying period, they become even tastier, and the cooking time is just ten minutes, allowing you to enjoy a quick yet authentic homemade taste. Unlike factory pasta, they have an authentic structure capable of absorbing rich aromas of broths and spices. This dish is true art of flavor created by hand.
1
Beat the eggs lightly with salt.
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
2
Pour the flour into a mound on the table and make a well.
- Wheat flour: 2 glasss
3
Pour the eggs with salt into the well.
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
4
We start kneading the dough. Add water.
- Water: 0.5 glass
5
Knead the dough by hand; no super professional mixer is suitable here. All lumps need to be kneaded out. The dough should be firm, smooth, not sticky to the hands, and easy to cut. Kneading will take at least 20 minutes. Strong hands will come in handy here) My dough used exactly 2 glasses of flour.
- Wheat flour: 2 glasss
6
After the dough reaches the desired texture, we wrap it in plastic wrap and put it in the refrigerator for half an hour.
7
Take the dough out of the fridge, divide it into two parts and start rolling one of the parts. The easiest way to roll is to first roll it as much as possible, then take the resulting sheet, generously sprinkle it with flour and fold it into thirds, rolling it out lengthwise. Then unfold the dough, roll it a bit in its spread state and fold again using the same principle, BUT!! make the folds in different places. The dough needs to be rolled out until it's thin and transparent. I rolled it until I could see the pattern on the tablecloth through the dough.
- Wheat flour: 2 glasss
8
After rolling out the dough, we cut it into noodles. Choose the length and thickness to your taste. It's convenient to cut by rolling the dough sheet.
- Wheat flour: 2 glasss
9
The ready noodles need to be slightly dried. You can just leave them on the table for about two hours or put them in the oven for five minutes.
10
You need to cook this noodle for 10 minutes. It turns out very tasty! Can't compare to regular pasta)
11
Enjoy your meal)