Homemade Noodles for Soup
Pasta and Pizza • Ukrainian
Description
By the way, you can use these noodles to make lasagna.
Ingredients
- Wheat Flour 10 oz
- Water ⅓ glasses
- Chicken Egg 1 piece
Step-by-Step Guide
Step 1
Beat the egg with water and salt, then knead the dough. It should be about the size of a fist. Knead it very well; it should be softer than dumpling dough. If it's too stiff, it will be difficult to roll out thin.
Step 2
Cover and let it rest for 20 minutes. Then divide it into 4 to 6 pieces, and roll each piece out into a thin, translucent round that matches the diameter of the drying pan. I dried them in a 26 cm (10 inch) skillet and cut the dough into 4 portions.
Step 3
Place a dry skillet over low heat, add the pancake, and it will start to lighten immediately; then flip it.
Step 4
Remove from heat. Be careful not to let the skillet overheat, as the pastries can burn and separate. If needed, reduce the heat. They dry out very quickly, about half a minute on each side.
Step 5
Brush off any excess flour from the dried dough sheets (I usually have very little), stack them, cut them in half, and then cut each half in half again. You will end up with strips that are 5–6 cm wide.
Step 6
Using a sharp knife, cut the noodles crosswise. They will significantly increase in size while cooking, so the maximum thickness should be about the size of a matchstick.
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