- flour - 400 Grams
- egg - 4 pieces
- vegetable oil - 1 st. a spoon
- salt - 1 pinch
- water - 1-2 Art. spoons
I present you my signature recipe for noodles. 1. Preparing a tight test for noodles is a very laborious task - you have to sweat in the most direct sense of the word because of the applied physical efforts. To slightly ease the process, whisk eggs with salt and water with a mixer. 2. Place the flour with a slide, make a well in it like a well, and pour the egg mixture into it. Then pour the oil. Knead the dough. 3. The resulting ball should be vigorously kneaded for at least 10 minutes, until the dough becomes completely elastic and homogeneous. Some housewives still beat the dough on the table, that is, they hit on the table. Whether this brings real benefits or serves as a psychological discharge for the cook is difficult to say. Try and decide for yourself. 4. The ready dough should be tightly wrapped in a food film, cover with a bowl, heated by hot water, and leave to ripen for at least half an hour. 5. After that, the ball can be divided into pieces, thinly rolled and cut into noodles. Short noodles are obtained if the cake is cut in two, and then finely chopped. Long noodles are obtained if you sprinkle a flat cake with flour, roll a roll and cut this roll as you cut dry sausage. Noodles are to be unwrapped, dried for at least half an hour, and you can add it to the soup or cook a side dish. It's incredibly delicious!
Servings: 4-5