Starch noodles
4 servings
70 minutes
Starch noodle pudding is a cozy dish of Russian cuisine infused with the traditions of home comfort. Its roots trace back to village cooking, where housewives sought ways to create a hearty and tender treat from simple ingredients. The dish starts with baking thin starch pancakes that are light and airy. These pancakes are cut into cubes to form the base of the pudding. Baking in the oven with milk and eggs gives it a creamy texture, while butter adds softness and richness of flavor. The pudding is delicate, slightly sweet, with a velvety structure reminiscent of pudding. It can be served as a standalone dish or as a dessert topped with jam or sour cream. It's not just food—it's the taste of childhood that warms the heart and fills the home with aromas of warmth.
1
To make the noodle dish, first you need to bake pancakes. Take a cup of milk, 3 eggs, starch, and a pinch of salt.
- Milk: 500 ml
- Chicken egg: 6 pieces
- Potato starch: 200 g
- Salt: to taste
2
Beat the eggs with salt, add milk and mix well.
- Chicken egg: 6 pieces
- Salt: to taste
- Milk: 500 ml
3
While mixing the egg mixture, gradually add starch to obtain the dough for pancakes. Since starch tends to settle at the bottom, it should be stirred each time before scooping.
- Potato starch: 200 g
4
We cook pancakes like usual: when the edges of the batter are set, we flip it to the other side.
5
Then we cut the ready, cooled pancakes into cubes. This is the noodles of our noodle maker.
6
Now we start preparing the noodle casserole. In a baking dish, we pour in a little more than half of the noodles and cover them with hot milk so that the milk covers the noodles by about three centimeters.
- Milk: 500 ml
7
Then place 30-40 grams of butter in pieces on top of the milk and pour in 2-3 beaten eggs.
- Butter: 40 g
- Chicken egg: 6 pieces
8
Place in an oven preheated to 180 degrees for about 20 minutes. Then turn off the oven and let the noodle dish sit in it for another 30 minutes.