Making noodles at home. Homemade noodle dough. Secrets of making homemade noodles

You can make homemade noodles with your own hands in two ways: by hand and using a special machine. Today we will look at both of these methods in great detail, step by step, with photos. There will be dough recipes, rolling and cutting technology. You will have a choice which option to take for yourself. And what to cook with it - chicken soup, lagman or just boil it as a side dish, you will decide later. The main thing is that there are noodles!

General principles and rules for preparing noodles at home

Since all the flour is different, the gluten in it is different, it can be dry or wet, so the amount may vary. Be guided by the amount indicated in the list of ingredients, but add less at first, then add it while kneading the dough to bring it to the desired thickness.
The quality of the finished homemade pasta depends on the quality of the dough. Therefore, it is kneaded very well. This is work. But it’s impossible without him.
When you work with one rolled out layer, the rest must be covered so that they do not dry out. Overdried dough will not make noodles; they will crumble.
The finished noodles must be dried. You can dry it naturally by laying it out on a baking sheet for 5-7 hours. If you need it quickly, then dry it in the oven at a temperature of 50-60°C for 30-40 minutes with the door ajar.
You can store it in a glass jar with a screw-on lid, but make sure that the paste is not packed tightly into it. You can use a box of breakfast cereals, etc. for this purpose. Well dried, it can be stored for several months. But usually few people cook it in such quantity.
You need to cook for 5-10 minutes, depending on its size. In the soup - no more than 5 minutes, but then you need to let it brew.
To prevent the soup from turning out cloudy, the noodles need to be cooked separately to an al dente consistency (for a tooth, undercook a little) and put into the soup ready-made.
If you want a recipe without eggs, you can simply omit them from all of our recipes below and replace them with a little extra water. And so that the finished products have a beautiful yellow color, which eggs usually give them, add a pinch of turmeric to the dough.
Colored paste can be tinted with natural dyes. Green color will come from spinach, red from beets, yellow from turmeric, pink from paprika.

Homemade noodles recipe with photos step by step

I'll start with the most traditional recipe. The dough will be on the eggs. There will be two manual slicing methods.

Ingredients:

flour – 160g;
water – 2 tbsp;
sunflower oil – 1 tbsp;
salt – 1 tsp.

How to make homemade noodles:

It is better to work directly on the countertop. Therefore, we wipe it well, dry it and get started. Sift the flour into a slide.
We make a depression in the center, like a volcano crater, and break an egg into it. Add salt and oil.
Use your hands to scoop up the flour from the edges of the mound and knead the dough. It will be very cool, but it is necessary, so you will have to try. Knead it for a long time, at least 20-30 minutes.
Place the resulting lump in a plastic bag or wrap it in cling film and leave for half an hour.
After this time, take it out of the bag and divide it in half.
Roll out each of the two halves very thinly with a rolling pin. During the rolling process, dust the table with flour so that the layer does not stick.
Give the rolled out layers 7 minutes to sit and dry. But no more, so as not to dry out!
Now let's talk about cutting. There are two quick ways to do this manually. First one first.
Roll the layer into a roll.
And cut it crosswise into pieces with a sharp knife, each of which, when untwisted, will turn into noodles. If you need shorter noodles, then first cut the roll in half lengthwise and only then cut it across.
The second cutting method is suitable for preparing long noodles. Fold the dough layer in half, and then again, like a triangle pancake.
And then cut the triangle crosswise.
Next, we dry the noodles and either use them immediately for their intended purpose or fold them for storage.

Wide homemade noodles

Italians call it pappardelle - wide flat noodles 13 mm wide, fettuccine - the same shape, but 7 mm wide, or tagliattele - 5 mm wide. And if you cut it with a knife - a roller with wavy edges - you get mafaldine. How do they remember all this and not get confused???

Ingredients:

wheat flour – 200g;
eggs – 2 pcs;
salt – 0.5 tsp;
vegetable oil – 1 tbsp.

How to properly cook homemade noodles:

These noodles are good for Bolognese pasta, lagman, wok, or as a side dish for meat dishes.

Homemade noodle dough for noodle cutter

The previous two recipes were for manual preparation. Now let's move on to the technology of making noodles using technology. Here the dough will initially be kneaded in a mixer (dough mixer), and then rolled out and cut using a noodle cutter. I’ll tell you right away why there is no salt in the recipe. When rolling through this device, grains of salt in the dough can damage the surface of the rollers, so do not add salt correctly.

Ingredients:

flour - 2 and 1/4 cups *;
eggs – 3 pcs.

* glass with a capacity of 200 ml.

How to cook egg noodles using a noodle maker:

DIY farfalle pasta (bows)

At home, we can prepare not only long noodles, but also, for example, bows, which are called farfalle in Italian.

Ingredients:

flour – 450-540g;
eggs – 2 pcs;
water – 3 tbsp;
vegetable oil – 1 tbsp;
dry ground paprika – 1 tsp.

Cooking process:

They can be stored in a tightly closed jar and cooked as a side dish for meat, poultry, etc.

Homemade pasta with herbs and olives

This spicy, aromatic Italian pasta can also be prepared at home with your own hands. And it’s good to serve even just with sauces: tomato, pesto.

Ingredients:

flour – 200-250g;
egg – 1 piece;
water – 2 tbsp;
herbal olive oil – 1 tbsp;
olives – 6-7 pcs;
salt – 0.5 tsp.

How to make Italian pasta:

Have you ever seen how Chinese noodles are prepared? It’s almost like magic: in our hands we see a lump of dough, a few seconds and it turns into the thinnest long threads. In general, watch the video.

So how? So many recipes with photos. I think now you will definitely be able to make homemade noodles yourself.

Not many people had the opportunity to try the noodles that our parents prepared at home. But everything tastes better when you make it yourself. Many housewives don’t cook it, not because they don’t know how to cook homemade noodles and not because the stores are full of ready-made ones. And for the reason that noodles at home have a rather complex preparation process. Yes, indeed, making homemade noodle dough is not as easy as... But let your loved ones know the taste of our childhood!

Ingredients for noodles:

Egg - 1 pc.;
Salt - 1 pinch;
Flour - 100 gr.;
Butter - 1 tsp.

Recipe for making homemade noodles:

1. Of course, you already know the cooking sequence, because the process may remind you of cooking. But the most important rule is how to cook homemade noodles - only the correctly selected proportions of ingredients. Please note that our recipe uses a large egg. Therefore, the most correct proportions can be considered the proportions of one large egg, one hundred grams of flour, a pinch of salt and one teaspoon of butter at room temperature. If for some reason you do not use butter, then you can take vegetable oil, but no more than 1 teaspoon. With these proportions, the dough will be very elastic and difficult to knead. This is right. If you have small eggs, you can add one to two teaspoons of boiled water. Just don’t forget that the dough for homemade noodles should be tight.
Place flour in a bowl or directly on the counter. Beat the egg and salt into the well you made by hand.

2. First, use a fork to combine the egg with some of the flour and add the butter. The butter does not need to be melted. Just don't put it in the refrigerator and it will be soft.

3. Knead the dough very well.
Advice: You can determine the readiness of such a test by making a small incision. If you cut the dough and see no layers inside, then it is ready. And if you don’t have time to knead the dough or are just lazy, then place it in a plastic bag for 30 minutes. After the specified time, the dough will be almost ready. At the very least, you only need to knead it for a couple of minutes.

4. Cut the resulting dough in half. Thanks to the butter, it can be rolled out on a bare counter without flour. The pancake for homemade noodles is made like chebureki, that is, very thin. You can see your hands through it.

5. Leave the rolled pancake on the table for 10 minutes. Then turn it over and record the same time. This way we will dry the dough a little so that we can prepare homemade noodles in the best possible way. This way the vermicelli will not stick together when cutting.
Roll the pancake up like a roll.

6. Using a sharp knife, thinly slice the noodles.

The finished pasta can be added to the soup.
Now you know how to make homemade noodles, but do not forget that after cutting you need to separate each vermicelli. You can also use noodles prepared at home for cooking

Store shelves today are replete with a huge range of products for every taste. It is enough to visit a nearby supermarket, buy ready-made semi-finished products and not waste extra time constantly preparing food. Housewives adhere to the same opinion when choosing store-bought noodles, which can be cooked in a matter of minutes without much hassle. In fact, even a beginner in the culinary arts can knead the dough for this dish on their own. In this article we will tell our readers how to prepare homemade noodles quickly and without much difficulty.

Homemade noodles go well with various vegetables, herbs, mushrooms, and can also be used as the main ingredient for soups. To make this side dish, you only need flour, eggs, water and a pinch of salt.

Note: the finished dough can be cut in a wide variety of ways, be it ordinary strips, cubes or interesting figures made using a special noodle cutter.

You will need:

400 g flour (preferably premium);
1 egg;
a pinch of salt.

Step-by-step cooking process:

In a deep bowl, thoroughly beat the chicken egg with a pinch of salt until foam appears.
Then we begin to slowly add the sifted flour, without stopping beating the egg mixture. As a result, you should have a medium-thick dough.
On a surface sprinkled with flour, knead the mixture thoroughly until a stiff consistency is formed, then roll the finished dough into a bun and cover it with cling film.
Place the mixture in the refrigerator for 30 minutes, and after this time, take out the formed ball and cut it into two halves. Roll out each piece using a rolling pin. Important: you need to roll out the dough until the finished layer is slightly translucent.
Cut the rolled out layer of dough into thin strips. You can use a regular knife or a special noodle cutter.
At the final stage, it is necessary to dry the resulting noodles so that they can be subjected to further heat treatment.

From choux pastry

Ingredients:

300 g wheat flour;
150 ml hot water;
50 ml vegetable oil;
1 tsp. salt.

Let's start cooking:

Sift the flour in advance and mix it in a convenient container with a pinch of salt.
Next, pour boiling water into the saucepan, add oil and bring the resulting mixture to a boil.
Immediately after boiling, pour the water and oil into a previously prepared container with flour, then actively mix the ingredients with a spoon.
Cover the hot dough with a lid and leave for 10 minutes.
Knead the cooled mass thoroughly with your hands, roll out the dough into a thin layer, and then cut it into small strips.
The finished noodles must be placed on a board and dried for 5 - 6 hours.

Note: if you want to speed up the drying process, place the noodles in an oven preheated to 60°C and leave it for half an hour.

Recipe for lagman

Lagman is a traditional dish of Uzbek cuisine. Hand-cooked spaghetti is made with meat, herbs, broth and various spices. Most lagman recipes are based on the use of the simplest dough of water, eggs and flour. Before serving, broth with meat and vegetables is first added to the cooked noodles, and then the dish is decorated with chopped herbs.

To prepare noodles you need the following products:

water – 2 glasses;
eggs – 2 pcs.;
premium flour – 500g;
salt – 1 tsp;
soda – 1 tsp;
vegetable oil – 1 tsp.

Cooking steps:

Combine chicken eggs with salt, beat the ingredients thoroughly until foam forms.
Next, pour in 1.5 cups of water and whisk the egg mixture again.
Pour the sifted flour into a deep-bottomed bowl to form a small mound. Make a depression in it and carefully pour in the previously prepared mixture of water and eggs.
Mix the ingredients with a spoon, then spread the mixture by hand on the work surface of the table. Use as much flour as needed to achieve a stiff consistency.
Wrap the finished dough in a plastic bag and leave for 1 hour.
To make it more elastic, crush the lump in a soda solution. To do this, mix ½ cup of water with 1 tsp. soda and a pinch of salt. While kneading the dough, dip your hands in the mixture.
Finally, form the dough into a flat cake and cut it into strips 2 cm wide. Grease the finished pieces with a small amount of oil, and then carefully pull them out with both hands.

Homemade egg noodles

It is unlikely that you will find pasta in the store that can compare in taste to delicious homemade homemade noodles. Tender egg noodles can be added to chicken soup or made into a delicious pasta with vegetables and creamy sauce.

Ingredients:

flour – 400 g;
eggs – 2 pcs.;
yolks – 2 pcs.;
sunflower oil – 1 tbsp. l.;
coarse salt – 1 tsp.

Let's start cooking:

Mix 100 ml of purified water with salt. Stir the mixture until the salt is completely dissolved in the water.
In a deep bowl, mix the eggs with the yolks, add vegetable oil and thoroughly beat the ingredients again.
Next, pour the sifted flour into a convenient container and make a hole into which you can carefully pour the beaten eggs. Mix all ingredients thoroughly until smooth.
Cover the kneaded dough with cellophane and refrigerate for 8 hours.
The cooled mass is rolled out using a rolling pin, after which the translucent layer of dough is cut into thin strips.

For chicken soup

Delicious homemade noodles cooked with eggs without adding water are perfect for first courses. You can use the above described egg noodles or rice flour noodles. Combine salt, eggs and flour, knead the resulting mass thoroughly and roll out a layer of dough no more than 1 mm thick.

Cut the rolled out layer into thin strips. The finished noodles do not need to be further dried. It is enough to shake it thoroughly before cooking, after which the vermicelli is placed in chicken broth and cooked for 3 minutes.

Note: the noodles are added to the soup at the very end of cooking, after adding potatoes, carrots and chicken to the broth.

Udon noodles - a simple recipe

The main feature of this Chinese dish is that the noodles for it are prepared exclusively from wheat flour. All you need to do is add a little soy sauce to enjoy the exquisite taste of Asian cuisine. However, udon noodles are practically not eaten in their pure form; the dish is often supplemented with various vegetables or seafood.

Required Products:

350 ml water;
500 g unrefined wheat flour;
150 g refined wheat flour;
4 tbsp. l. salt.

How to cook udon noodles:

Bring the water to a boil, remove from heat and add salt. It is necessary to stir the mixture until the crystals are completely dissolved.
In a bowl, mix two types of wheat flour, then pour in the prepared saline solution. Mix all ingredients thoroughly.
Cover the resulting mass with cling film and leave for 10 minutes.
Next, we form a flat cake from the finished dough, which we roll out into a thin layer using a rolling pin. Fold the resulting layer several times and roll out the dough again. We repeat this procedure 5–6 times. Leave the prepared mixture to steep for another 4 hours.
At the final stage, we roll out the workpiece again so that we get a very thin layer. Once again, fold the dough several times and cut it into rings.
The finished noodles are placed in the freezer for 2 hours, and after this time, the finished noodles are boiled in water or broth.

Note: to prevent the noodles from becoming overcooked during heat treatment, frozen udon should be slightly defrosted before use.

How to cook wok noodles

These Chinese noodles are fried in a special deep frying pan with a convex bottom. Not everyone has such utensils in their home, so we recommend choosing any other frying pan that you find in your kitchen. The main ingredients are wheat udon noodles, buckwheat vermicelli or funchose made from rice flour.

To begin, fry vegetables, meat or seafood in a wok. The choice of ingredients used in the dish depends on your taste preferences and wishes. In Asian countries, chicken, beef or pork are added to wok noodles. After the meat is lightly fried, add boiled noodles to the frying pan and fry all the ingredients until fully cooked.

Delicious rice noodles

Vermicelli made from rice flour is very popular in Eastern and Asian countries, where it is used as a side dish or added to various soups. At the same time, rice noodles, unlike wheat noodles, contain a minimum of calories, which means that their consumption will not in any way affect the slimness of your figure.

This vermicelli is boiled in lightly salted water for no more than three minutes, after which it is placed in a colander and the liquid is drained. Before frying, just soak it for 10 minutes in cool water without further cooking. This way the finished vermicelli will be tender, elastic and very tasty.

Ingredients:

500 g rice flour;
3 chicken eggs;
1 tbsp. l. water.

Let's start cooking:

Combine the eggs with salt and beat the mixture with a blender.
Pour the flour into a mound, make a hole in the center, then carefully pour the egg mixture into the hole. Knead the resulting mass.
Make a bun from the finished dough and roll it out until translucent. Roll the resulting layer in rice flour on both sides, and then leave the dough to dry for 30 minutes.
As soon as the workpiece is slightly dry, cut it into thin strips and carefully form the future noodles.

Knowing these little tricks, you will definitely make delicious homemade noodles without additives harmful to the body. Combine vermicelli with various vegetables, meats or seafood, complement the dish with aromatic spices and delight your household with a home-cooked culinary masterpiece.

Making homemade noodles is a labor-intensive and time-consuming process. But the taste of the resulting noodles is excellent.

And fresh chicken broth or a delicate sauce will highlight it even more. Today we will try to cook noodles the way our grandmothers cooked them.

The dough contains only eggs, salt and flour. There is no need to add any more liquid. Sometimes noodles are cooked only with egg yolks, excluding even the whites.

Ingredients for noodles:

3 eggs
at least 2 cups flour
1 tsp salt

Mix eggs and salt in a bowl. Ideally, it is better not to add water - without it, the dough kneads faster and turns out stiffer and more aromatic. In addition, noodles mixed only with eggs are guaranteed not to turn into a sticky boiled mass in water

Pour flour into a large bowl or directly onto the table and make a well in the top. Pour the resulting yolk mixture into the well in the flour.

For example, I make a hole in a sifted mound of flour and simply drive eggs (at room temperature) into the hole, without first stirring them in a separate container: o)

Gradually, taking the flour “inside” from the edges,

knead a stiff dough.

When it stops sticking to your hands, transfer it to a board and continue kneading on it, gradually adding flour.

The dough should be as tight and plastic The quality of the resulting noodles depends on this. Therefore, at the stage of kneading the dough, you cannot do without the strong hands of your beloved man - he will cope with the dough faster and better than you.

The steeper the dough, the better the noodles will turn out, and therefore we call a representative of the strong half of humanity and solemnly entrust him with this important task, of course, under your strict guidance.
If the dough is too dry, add 1 tbsp. warm water and continue kneading

The process is not very fast, it takes at least 15 minutes for the dough to become stiff.
Properly kneaded dough is very dense and elastic, marks from finger pressure disappear almost immediately. When cut, the dough looks like dense plasticine.

A recipe for homemade noodle dough to help you:

Wrap the finished dough in cling film and leave to “rest” for 40-60 minutes in a cool, dry place.

If you don’t have a lot of time, then just leave the dough for 10-15 minutes, covered with a towel or an inverted bowl, it should rest.

If you have a special dough sheeter, then cut the “rested” dough into pieces,

Roll in flour...

And roll out to a thickness of no more than 2 mm.

Sprinkle the rolled out dough lightly with flour and place on a dry, clean towel and let dry a little (10-15 minutes)

Then, using a special attachment, cut noodles or vermicelli in a dough sheeter.

But most housewives do not have such a machine...
So let's get to work and start rolling out the dough with a regular rolling pin.

If the bun turns out to be small, work with all the dough at once. If there is a lot of dough, then divide it into two or three parts and set it aside, covering it with film or a napkin so that it does not dry out.

To begin, sprinkle the table with a fairly thick layer of flour, place the dough on it, and begin rolling out, gradually pouring flour under the rolling pin in order to avoid the dough sticking to the rolling pin. We “maneuver” it across the dough in different directions, rolling out a thin layer.
While rolling, turn the dough periodically to prevent it from sticking to the table.

This is difficult, but the process can be speeded up: wrap the sheet, already rolled out to a certain diameter, on a rolling pin, and continue rolling, without being afraid to press directly on the dough.
Do not spare flour; unroll the dough layer carefully, avoiding breaks. Set the finished sheet aside and let it dry. If you have half of the dough left, do the same manipulations with them.

In the meantime, consult with your household about what kind of noodles you want to cook: long or short. Short noodles are indispensable when preparing soups, and long noodles make an excellent side dish.

If you decide to make long noodles, then you need to roll out the dough very thin, sprinkle flour on both sides,
roll one side and the other into a roll, leaving a distance of about 1 cm between them

Then turn the resulting “structure” upside down onto a table or board and cut into strips of the desired width: for example, as thin as possible

During the cutting process, do not forget to turn over and shake the already cut noodles so that they do not have time to stick together.

In order for the noodles to unfold, you need to insert a wooden skewer in the center

And raise the chopped noodles on it

Here's how it's done:

Now you have reached the finish line, now all that remains is to dry the homemade noodles, to do this, spread them in a thin layer on a baking sheet sprinkled with flour or a table and leave them to dry for about 30-40 minutes.

Of course, you don’t have to bother and roll the dough into a regular roll and then cut it:

Or, for convenience, you can pre-cut the rolled out sheet of dough into strips.

Then roll the strip of dough

And cut with a sharp knife:

The stripes can be made wider - it’s not for everyone :o)

Sprinkle finished pasta with flour and dry on a dry towel or board.

It’s good if, while you were preparing the noodles, you had chicken broth cooking on the stove. Experienced housewives advise not to put the finished product directly into the broth, but, after boiling a pan of boiling water, lower the noodles into it for a few seconds. Then use a slotted spoon to transfer it to the broth.

This trick will remove excess flour from the noodles and make your broth clear and unclouded. There is no need to digest it - a few minutes are enough.

By the way, there is also this way to cut the dough:
Cut a piece of dough the size of a large apple. Roll out the dough into a layer approximately 2-3 mm thick. If the dough is kneaded well, it will not stick to the table. But you can sprinkle the table with flour first.
Be sure to sprinkle the dough layer with flour and leave to dry for 10 minutes.
Next, fold the dough three times...

And with a sharp knife, cut strips of the desired width (but not thicker than 4 mm).
If you do not cook the noodles immediately after cooking, unroll the noodles and leave them on the counter to dry. Stir occasionally. The noodles take 12-15 hours to dry.

However, cut the long noodles however you like: o)

If you want short noodles - p leave the rolled dough circle for 20-30 minutes to dry. Then divide it into 4 parts

We stack the parts on top of each other... Then cut them into 5 cm strips.

Place the resulting strips on top of each other...

And chop finely.

Homemade noodles should be thin, smooth and neat.

I prefer to roll out the dough almost in one direction to create a long rectangular sheet. When cooking, the noodles increase approximately 2-3 times, based on this, be guided by how wide you need to cut the noodles. I prefer thin.

Based on materials from italia-ru.com, salat9.ru, www.russianfood.com, 1recept.com, ona-znaet.ru

Take a master class on making homemade noodles:

What to make from homemade noodles?

Noodles can be prepared for future use, To do this, it must be dried until brittle, sprinkled with flour and stored in a linen bag.

Before cooking, place homemade noodles in a sieve and shake slightly to remove excess flour. Now everything depends only on your tastes and imagination.

Homemade boiled noodles are good as a side dish.
To boil the noodles, you need to boil water and add salt. Place noodles in boiling water, bring to a boil, screw on, cook homemade lean noodles until tender, 7-10 minutes (depending on the thickness of the noodles).
Place the finished noodles in a colander and drain the water. Place in a saucepan, add oil, stir.
You can boil seafood for noodles or fry meat, serve with mayonnaise or cream sauce and herbs.

For milk soup lovers You will probably like the following cooking option: place the pre-boiled noodles in a colander, let the water drain, then pour in boiled milk, add sugar and butter to taste.
And chicken soup with homemade noodles - simply a classic of culinary art. To make homemade chicken noodles, you will need rich chicken broth. Separate the boiled chicken meat from the bones, cut into small portions, and place in the broth along with the noodles. Remove from heat after 10 minutes. after boiling. You can add a little chopped parsley.

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2016-01-27

Date: January 27, 2016

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Hello my dear readers! I continue the topic of basic dough recipes that I started a long time ago. We have already mastered, familiarized ourselves with, cooked, and today the recipe for dough for homemade noodles is next.

In the cuisine of many nations, homemade noodles are present in one form or another. Of course, her “names” sound different in different languages. Mostly heard of Italian “pasta”. And here in Transcarpathia, for example, homemade noodles are called “pumped dumplings” - that is, “rolled dumplings” (as opposed to “metan” dumplings, which are similar to dumplings). Since the price of good pasta is currently going through the roof, it is worth learning how to make noodle dough yourself. Do you agree? And whether to cook simple noodles from it or with pappardelles is a matter of taste.

Our Transcarpathian women, especially in villages, masterfully, no worse than Italians, roll huge sheets that cover the entire table. Sometimes a hundred eggs are used at once. Of course, “Transcarpathian pasta” is made in such quantities mainly when any special events are coming up, such as a wedding or a crowded anniversary. Our housewives consider it shameful to buy something in a store that is easy to prepare at home.
So, we’ll start cooking too, if you don’t mind.

Recipe for homemade egg noodles dough

Ingredients

100 g flour type 00.
1 egg.
20 ml water (if needed).

How to cook

Dough recipe for homemade noodles in a bread machine

Ingredients

0.5 kg flour.
150 ml cold water.
3 eggs.
A pinch of salt.

Cooking technology

First, put eggs, salt, and water in the bread maker bucket.
Pour in the sifted flour, place the bucket, close the lid, and select the appropriate mode. It is different for different units. Maybe, for example, “Pasta dough” or “Unleavened pasta dough”. If there is nothing like that, then try using the “Dough for dumplings and dumplings” mode.
After kneading is complete, roll out the noodles using the above method.

My comments

The work will be made much easier if you use a mixer for kneading and special gadgets for rolling and cutting the dough.

If you have any questions, write, I will be happy to answer them. Now our turn is to prepare various Italian pastas. Or maybe we can organize a flash mob to prepare dishes from homemade noodle dough? How do you look at this, my dear readers? If you found the information presented useful, please share it on social networks. Subscribe to my blog newsletter if you haven't already. I promise - it won't be boring! It's time to say goodbye for today. Bye everyone!