Pasta recipe without eggs. Homemade noodles without eggs

Of course, now in stores there is a large selection of pasta. However, as my mother did before, I still cook my homemade noodles of different widths at home (for soups and second courses). In the past, I made egg, and now lean without adding eggs.

I like such “manual” noodles, not too thin and cooked with my own hands, and therefore I don’t feel sorry for the time spent on this.

I made a recipe for making homemade noodles without eggs and showed it with the addition of a color shade to it.

Multi-colored pasta can be prepared by adding various products with coloring properties to the dough:

Yellow Homemade Eggless Noodles - Basic Recipe

Compound:

for about 2 servings

• 100 g flour
• 1/3 tsp turmeric (optional)
• 50 g hot water

How to cook homemade noodles:

1. We prepare products.

   

2. Pour flour into a bowl for kneading dough. If desired, add turmeric to obtain a yellow tint, mix.
3. We make a deepening and pour not very hot water (I have it with a temperature of 35-45 degrees) and vegetable oil.

   Note: I do not add salt to the dough, but if you add it to your taste, then it is better to do this by adding and stirring the salt in the liquid (water, juice) and only then pour it into the flour.

4. Grabbing the flour from the edges to the center with liquid, first knead the dough with a spoon, and then knead it with your hands, forming a ball. Dough for noodles without eggs is ready. Once covered, set it aside for a while to cool down.

   

   Ready dough

5. Sprinkle the surface of the table with flour and roll out a layer of dough, achieving uniform rolling and the same thickness.

   

   Roll out into a layer

6. Sprinkle the rolled out large sheet of dough well with flour so that the layers do not stick together later. It can be immediately cut into long strips of the desired width, or you can fold the sheet one or more times together (or roll it up) and cut across the strips, and then unfold them.

   

   Sprinkle with flour and fold

7. When cutting, I get strips of dough 1 mm thick, for soup I cut noodles 0.4-0.5 cm wide, and for second courses - 0.8-1 cm.

   

   Cut into strips

8. Sliced ​​homemade noodles without eggs are laid out for drying on a large cutting board or paper.

   

   Leave to dry

9. When the strips on top dry a little, gently turn them over from time to time.
10. It takes me about half a day to dry (I cut in the morning and collect late in the evening), but this, of course, depends on the temperature and humidity in the room. With the amount of ingredients that is given in the composition, I get 115 g dry noodles.
    
    

    

    Noodles rolled in nests

How to store:

We store ready-made homemade noodles in the same way as purchased ones. I store in a paper bag (long vertically) and a cloth bag (short loose). If neither one nor the other is available, then it can be stored in a closed glass container. However, if you added fresh herbs to the dough, then do not completely cover the container with a lid, but only cover the hole with parchment paper.

Yellow-orange homemade noodles

Compound:

• 100 g flour
• 50g carrot juice (or for a more orange color: 40g tomato sauce + 10g water)
• 1 st. l. (10 g) vegetable oil

Eggless Noodle Recipe:

Soup with homemade noodles and vegetables

Prepare the necessary ingredients.

Knead a soft, non-sticky dough. Put it in a bowl, cover with a napkin and leave for 10-15 minutes to "rest".

Then turn the dough out onto a work surface and start rolling it out. If the dough sticks to the table, you can dust the table with flour and drip 2-3 drops of vegetable oil.

Roll out the dough very thinly (about 2 mm thick).

Dust the top of the rolled dough generously with flour.

To make the rolled dough easier to cut, roll it up. There is no need to press or twist tightly.

With a sharp thin knife, cut the dough roll into pieces 4-5 mm wide.

Then it is necessary to unfold each rolled piece, while shaking off excess flour. Now homemade noodles, prepared without adding eggs and milk, can be boiled or dried to be used when needed. In order to dry the noodles, they must be laid out on a surface (for example, on a table covered with parchment), so that they lie freely (pieces of noodles should not stick together during the drying process) and leave at room temperature for about a day, for this time, the noodles can be gently mixed 1-2 times. Dry noodles should become hard and brittle, then they should be put in an airtight container and can be stored for about a month.

Pour salt to taste into boiled water or vegetable broth and put chopped or dried noodles, mix. After boiling, reduce the heat, cook for 2-3 minutes, then drain the noodles in a colander.

Put tender and tasty lean noodles on a dish.

So that the boiled noodles do not stick together, you need to add any vegetable sauce or a little vegetable oil and mix. Serve hot noodles immediately. Homemade noodles prepared according to this recipe without adding eggs are so delicious that you will want to cook them not only on Lent days.

KoCMoHaBT 22-07-2010 21:55

In Soviet times, there were "gray" pasta, which is often commemorated by all sorts of anti-Soviet people.
These pasta were made without eggs (only flour and water) and their shelf life was outrageous. I wonder if these are being made now? How many did not look at the shops, everywhere pasta with an egg.

Voronezh 22-07-2010 22:51

I can hardly imagine pasta from "flour and water". Well, you can do it, try it - how it is.

Ate Knife 22-07-2010 23:24

There were and are in AUCHAN, I don’t know about the “will be” account. Search and, like, find.

Voronezh 22-07-2010 23:31

Maxim, what is their name?

convive 22-07-2010 23:34

There were also brown ones. And by the way, yes, there are in auchan, with tubes, just like in a bare-ass childhood, with army stew

Voronezh 22-07-2010 23:42

quote: Originally posted by convive:
There were also brown ones. And by the way, yes, there are in auchan, with tubes, just like in a bare-ass childhood, with army stew

convive 23-07-2010 12:17

Brown bought, ate, cooked. Fine. Is there flour and water?

Xs, but I remember the moment when they were the only ones in the local chip, probably not without reason. I also ate, "navy style", a dish of my childhood, one might say, very tasty. In general, I have an extremely reverent attitude towards pasta and stew, it’s a pity they often don’t give food

Nomadic 23-07-2010 01:16

Yes, I remember this one. Mom always took them for the winter to seal the windows (although not pasta, but short thin vermicelli). They very conveniently and prohibitively quickly boiled into a paste and held on very tightly.

indie 23-07-2010 02:11

intrigued

Ate Knife 23-07-2010 02:14

it's only the beginning

rib 23-07-2010 02:55

My mom used to say after she ate all those "spaghetti" that this pasta is real...

Basic1975 23-07-2010 07:18

And gray pasta is either from low-grade flour or not from wheat flour.

The expiration date for macrons is a very conditional concept. If they are without bugs, in sealed packaging with the right level of humidity, then after 50 years you can eat.

gevex 23-07-2010 07:40

What about protein breakdown?
No, 50 years is too much. Maybe 3-4 years.

why111 23-07-2010 08:52

Is there protein in flour?) In my opinion, there are only carbohydrates.

Basic1975 23-07-2010 09:10

Somewhere here in the section described the case of finding a can of German stew from the Second World War, with a swastika on the can. They ate and everything is fine. If there's so much meat left...

WerWolf_X 23-07-2010 09:40

Yes, what the hell will these mocorons be - dry food. Stored that those that others are very dokua.
I myself bought those that were 6r - 400gr, I tried them - they were normal, I stocked up.

quote: What about protein breakdown?

He's dry! How many thousands of years have mummies been lying? Meat, by the way, is also better to dry and dry.
Huge gain in dry weight. And it won't rot.

Papa Karla 23-07-2010 10:23

quote:

Pasta can be stored for a very long time. I ate pasta after 10 years of storage - it tastes normal, only the cooking time becomes non-standard - it must be selected experimentally.

Basic1975 23-07-2010 10:32

Note to the owner:
So "flour and water only" pasta can be seen as a way to preserve flour. Only a mill is needed to grind them back into flour

Papa Karla 23-07-2010 10:34

quote: Is there protein in flour?) In my opinion, there are only carbohydrates.

KoCMoHaBT 23-07-2010 10:43

quote:
You read the composition on your pasta, most pasta is just flour and water. They also separately produce "egg" pasta, here they are with an egg.
And gray pasta is either from low-grade flour or not from wheat flour.

Basic1975 23-07-2010 10:53

Well, it means that either the manufacturer is lying about the composition, or I came across only from hard varieties. More precisely, where it is not written that it is made of solid, I do not buy. They boil into a paste - it's impossible to eat.

Papa Karla 23-07-2010 11:21

quote: soft wheat flour is used (although only hard varieties are supposed to be used).

winxor 23-07-2010 13:47

There are pasta. They are called second grade. Completely edible and not overcooked. I like them more than the regular ones. Sha if there are photos in the closet =)

I tar with them in a general store (well, a store in the village of the Kraipotrebsoyuz) when I go to my mother-in-law, if memory serves, something in the region of 30-32 r per pack. I buy about a dozen of these enough for a year.

Mike1962 23-07-2010 13:56

winxor
No, you were as thick as a good pencil. Delicious... Or I was younger. (((

indie 23-07-2010 14:48

pasta with a hole, especially so that pieces of stew get stuck in the voids and food seems more, the communists specially came up with

Mike1962 23-07-2010 15:00

quote: All Soviet pasta was caliber 7.62

Gromozeka 23-07-2010 15:17

This is an old tale. Measure with a caliper.

Gentlemen, at the expense of domestic pasta, especially "gray", and super-cheap pasta in Auchan and Kopeechka ... Creepy, gloomy, inedible shit, from the most poor-quality flour, from which you can make pasta. This is not a matter of gastronomic preferences, it is purely in terms of materials and technology, shit. Just think about the cost of this "food" if, after packaging, transportation and a bunch of various mark-ups, they cost 6 rubles per pack in OUR retail?

COLD 23-07-2010 15:34

ъMaterial from Wikipedia, the free encyclopedia

Pasta (sometimes just macaroni) are long, fiber-like pasta products (usually wheat flour mixed with water). They are usually stored dry and boiled before consumption. Sometimes other ingredients are added to the dough, for example: dyes (tomato paste, spinach, cuttlefish ink and others), eggs.
Often the term "pasta" refers only to dried dough products. However, some dough products that are boiled are prepared not only from dry, but also from freshly prepared dough (for example: noodles, gnocchi, beshbarmak). Absolutely accurate, unambiguous and generally accepted classification of dough products does not exist.
In the cuisine of the Slavic peoples, several flour dishes are known that resemble the Italian “pasta”: noodles, lazanki, dumplings, straps, dumplings.

Pasta classification:
According to the composition of the dough - according to the composition, they are divided into products only from durum wheat, and with the addition of eggs.
According to the method of preparation, fresh, usually egg, and dry products are distinguished.

Pasta often has a long shelf life (often more than one year), and without loss of nutritional and taste qualities. They are rich in carbohydrates and protein, easy to prepare, and, for the most part, relatively inexpensive. Contrary to the common misconception that pasta consists mainly of carbohydrates (starch), in fact, good pasta is not much inferior to meat in terms of protein content; just look at the label, which indicates the composition and nutritional value of the product

________________________________

That's how I understand it, good, proper pasta - only from durum wheat without any additives such as eggs. But those same, soviet gray pasta, apparently, were made from ordinary (baking, probably) flour of not the highest grade, because during cooking (if a little digested) they were boiled into a paste ...

Apko74 23-07-2010 16:31

Cigarettes 7.62 cigarettes 9mm, this is not a bike

Now on topic.
In the village, a neighbor farmer, 30 years of cooking in this, and so he said that there is no ice with durum wheat in our strip.
Pasta is made from all sorts of shit, eggs have never been there and never will be.
Something similar to wheat flour, if from 50r for 400g. And then ....

indie 23-07-2010 16:49

well, hell, let them boil soft, if you pour condensed milk in muddy water, it’s not very noticeable, and if it’s still in the dark with clogged windows and with a candle ... then you’ll get hurt

Papa Karla 23-07-2010 18:22

quote: Originally posted by winxor:
There are pasta.

In general, the products of the company "Makfa" are quite high quality. For their production, they buy flour from durum wheat, which is grown in the Orenburg and Chelyabinsk regions.

Ate Knife 23-07-2010 19:50

quote: This is not a matter of gastronomic preferences, it is purely in terms of materials and technology.

quote: Just think about the cost of this "food" if, after packaging, transportation and a bunch of various markups, they cost 6 rubles per pack in OUR retail?

amatol 23-07-2010 20:47

quote: Originally posted by Gromozeka:

Gentlemen, at the expense of domestic pasta, especially "gray", and super-cheap pasta in Auchan and Kopeechka ... Creepy, gloomy, inedible shit, from the most poor-quality flour, from which you can make pasta. This is not a matter of gastronomic preferences, it is purely in terms of materials and technology, shit.

amatol 23-07-2010 20:49

quote: Originally posted by KoCMoHaBT:

90% of modern pasta with egg. This is due to the fact that soft wheat flour is used.

Voronezh 24-07-2010 12:09

Amatol, i.e. you can take any more or less decent-looking and not steamed? Will they lie for at least a year (while maintaining the integrity of the package)? I have had unopened packs for about half a year of different varieties. Recently cooked - pasta is like pasta (and in prison now is dinner (c)).

amatol 24-07-2010 04:37

quote: Originally posted by Voronezh:

you can take any more or less decent-looking and not steamed?

kniazmiloslav 24-07-2010 20:33

quote: Originally posted by Voronezh:
I can hardly imagine pasta from "flour and water".

amba AK74 24-07-2010 21:29

About flour. We (Novosibirsk) hosted a car marathon, where members of the off-road club passed along the northern trade route. It began to be built before the revolution, but in connection with it it was abandoned. Its essence was to connect the Siberian rivers with canals and locks and to drive cargo from Lena to Europe by water, without reloading and dragging. For dams, bags of flour were used, because. getting wet held hefty tight. So, during the war, such bags were pulled out by local residents, broken, and under the crust of wet and hardened flour there was normal flour, which they ate. The program was on local TV and information about flour was given with reference to local sources.

And what is GOST R 51865-2002?

virgo 24-07-2010 21:35

By the way, what are the "Rolltons" made of? Or is it really bad?

KoCMoHaBT 25-07-2010 17:41

quote: Gentlemen, at the expense of domestic pasta, especially "gray", and super-cheap pasta in Auchan and Kopeechka ...

KoCMoHaBT 25-07-2010 17:50

quote: group "B". is made either from baking flour of the 2nd grade (completely shit, but cheap., differs in too white color

Papic 25-07-2010 21:40

at the very end of Soviet power, an acquaintance who studied in the food industry, said that the so-called. "Italian" pasta differs from ours in the presence of PVA glue in its composition ... I don’t know how true this is ...

dirigible 25-07-2010 23:03

I saw this pasta for sale not long ago. They look the same as in the USSR.

Big Max 25-07-2010 23:36

After reading this topic, I specifically looked at the composition of 7 types of spaghetti in the store (Makfa, Chebyakinskinsky and some other popular ones, I don’t remember the name, because I don’t eat such products) EGGS WERE NOT PRESENT ANYWHERE! There is not even egg powder, it is written durum flour (---- they write the name of the variety, it seems durum), salt.

indie 25-07-2010 23:59

quote: Originally posted by Papic:
at the very end of Soviet power, an acquaintance who studied in the food industry, said that the so-called. "Italian" pasta differs from ours in the presence of PVA glue in its composition ... I don’t know how true this is ...

hundred pounds, and they also put razors and pins there to cripple Soviet workers

Pasta carbonara without eggs is easy to prepare. That is why such a dish is extremely popular and can be found in almost any restaurant menu. If you don't have free time or are just tired after a long day at work, carbonara pasta is the easiest option for dinner. You can create it from bacon or ham, adding fresh or dried garlic, replacing onions with greens, and parmesan with any kind of hard cheese. Do not limit your culinary fantasy and delight your family with new delicious dishes.

When preparing carbonara, it is important to understand that the chicken yolk in the sauce does not lend itself to any heat treatment, so if you are not sure about the quality of chicken eggs, then you do not need to use them! From this, the taste of the dish is practically not affected.

So, let's prepare the necessary ingredients for making spaghetti carbonara without eggs and start cooking.

Boil salted water in a saucepan and cook the spaghetti for about 6-8 minutes, depending on package directions.

Peel the onion from the husk, rinse in water and cut into small cubes. Heat the vegetable oil in a frying pan and fry the onion slices in it until golden brown, placing the container on the stove.

At this time, cut the bacon or ham into cubes, sticks, etc. Add to skillet and sauté for 1-2 minutes more, sprinkling with dried garlic.

In a bowl, mix grated hard cheese and cream.

Transfer the boiled spaghetti to the pan with a spaghetti tool.

Pour the sauce from the bowl, salt and pepper the dish.

Stir gently and simmer for about 1 minute.

Put the carbonara pasta without eggs on plates, sprinkle with finely grated cheese and chopped herbs.

Serve immediately. Happy you!

Pour flour into a bowl, add salt. Then gradually pour in the water and mix with a fork (or chopsticks). When all the flour in the bowl is damp, start mixing the dough with your hands until smooth (you can adjust the amount of flour or water, adding more if necessary).

* The ratio of flour and water is usually 2:1 (or slightly less water than in this proportion).
But since different flour has different ability to absorb water, then its amount may vary slightly.
*If you can use high gluten flour, use it for noodles. If not, then the most common wheat flour will also work.
You can also use whole grains.

The dough should be tough and stiff and not easy to knead.
Knead the dough well for 10-15 minutes, it should become smooth and non-sticky.

*If it is very difficult for you to knead it with your hands, then after 5 minutes you can pause, leave the dough for 10 minutes, and then continue.

Cover the dough with a damp towel (or wrap in cling film) and leave for half an hour.
Next, take a rolling pin and beat the dough with it, giving it a flatter shape. Stretch the dough out to the sides with your hands.

Gather back together, turn smooth side up and shape into a neat ball. Leave in a film or under a damp towel for another half an hour.

Next, roll out the dough into a rectangular layer. The thickness can be different, depending on whether you like thinner or thicker noodles. I usually roll out to about 3 mm, but you can do thicker.

*You can roll out the whole dough at once if you have enough space on the table. Or divide it into two or three parts and roll each separately.

Dust the surface of the dough well with flour and roll the dough into a roll, folding it three to four times. Sprinkle with flour after each fold to prevent the layers from sticking together.

Next, with a sharp wide and long knife (preferably with a straight blade, not rounded), cut the roll of dough into strips of the same width (I have about 5-6 mm). It is best to cut with a quick chopping vertical motion.
Carefully straighten each cut strip by unfolding it (to do this, just find its tip and carefully pull it to the side, trying to do this without undue effort so that the noodles do not stretch too much).

Carefully lay the straightened noodles on a wide surface of the table or board, baking sheet, sprinkled with flour. The noodles themselves can also be sprinkled with flour and laid out more freely so that they do not stick together.

You can leave them to dry, or you can cook them right away by lightly shaking off excess flour and throwing the noodles into boiling salted water.
Keep in mind that homemade eggless noodles cook very quickly.
My noodles, quite thin, were ready as soon as they floated to the surface of the water.

It is better to immediately remove the finished noodles from the water and either season with a sauce prepared to your taste, or pour in the broth (so that it does not start to stick together when cooling).